Brian Kennett
Amateur Chef and Foodie Extraordinaire
4 BBQ Dishes Knocked Up
ยHere we go โ another year disappears โ and this time marked by the world famous, Ryanโs annual BBQ. Truly multi-cultured with Brits, Japanese, Filipinos, Russian, Italian, Australian, Finnish, Indian and the list goes on and on.
So for this event I usually try and knock a couple of dishes up that are international in flavour and origin. Theses four dishes were no exception.
Now here is a bloody good tip.
I bought a load of quart sized zip-lock bags. Throw in all the ingredients, pop them in your eski with some ice and hey presto you are marinading. So I prepped the below about 3 hours before going to the BBQ, threw them in the eski, and when we arrived and began cooking the meats and fish had had a good 3 hours of margining.
Perfect!
So in that zip-lock bag throw in;
โ a whole pineapple, simply cut to cubes;
โ a whole packet of finely chopped mint;
โ a finely chopped chili padi;
โ 2 teaspoons of brown sugar;
โ 2 tablespoons of white wine vinegar;
โ 2 tablespoons of lemon juice;
โ 2 tablespoons of lime juice;
โ 4 Spring onions โ just the green tops finely sliced; and
โ A good pinch of salt & pepper.
Thatโs it. Simples right. Just keep it chilled and then serve her up. The got the major thumbs up from all who tried it, apart from Coatsey โ the only one. But as he supports Tottenham weโll ignore his views!
Again whack out a zip-lock and throw all this in, until youโre ready and then get this on the grill โ lime slices and all. Should only take you 5- 10 minutes to cook, literally until pink on both sides and maybe a little charred.
โ 30 or so prawns, with the heads cut off, but still in shell;
โ 1 heaped tablespoon of ground coriander;
โ a good glug of olive oil;
โ 1 heaped tablespoon of finely chopped garlic;
โ 10 small tomatoes cut in to quarters;
โ 1/2 cup or so of finely chopped coriander;
โ 3 limes cut in to thin slices; โ 1/2 cup of lime juice; and
โ a good pinch of salt & pepper.
โ I used about 30 fresh scallops โ shelled and just the white bit;
โ 1/2 cup of lemon juice;
โ 1/2 cup of lime juice;
โ 2 lemons cut in to quarters;
โ 1 finely chopped chili padi;
โ 1 heaped tablespoon of finely chopped garlic;
โ a good glug of olive oil;
โ 1 packet of flat leaf parsley finely chopped;
โ 2 packets of rosemary โ leave on the branch and just throw them in the zip-lock; and
โ a good pinch of salt & pepper.
I went to Cold Storage and bought a whole lamb rack, then chopped it up with my cleaver to individual lamb chops. Well hello again my friend zip-lock, as yes all you need do is throw all the ingredients in as below, and when ready get these on the grill and cook until charred but not overcooked โ promise me not overcooked!!!
โ whole rack of lamb and then chopped in to individual lamb chops โ I ended up with about 10 chops (not enough for the party actually);
โ 2 tablespoons of ground turmeric;
โ 2 tablespoons of paprika;
โ โ 2 tablespoons of ground all spice;
โ 1 tablespoon of finely chopped garlic;
โ 1/2 cup of lime juice;
โ a good glug of olive oil;
โ 2 lemons cut in to quarters; and
โ a good sprinkle of salt & pepper.
Ryanโs BBQ โ 4 dishes knocked up โ Enjoy
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