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  • Ryan’s BBQ – 4 dishes knocked up

Ryan’s BBQ – 4 dishes knocked up

Posted on May 31st, 2015
by Brian Kennett
Categories:
  • Main Course Recipes

Here we go – another year disappears – and this time marked by the world famous, Ryan’s 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!

Ryans BBQ
First up is this salsa come salad. Spicy little devil this one – but also sweet, sour, salty, and again flipping spicy.
So in that zip-lock bag throw in;
– a whole pineapple, simply cut to cubes;
– a whole packet of finely chopped mint;
– a finely chopped chili padi;
– 2 teaspoons of brown sugar;
– 2 tablespoons of white wine vinegar;
– 2 tablespoons of lemon juice;
– 2 tablespoons of lime juice;
– 4 Spring onions – just the green tops finely sliced; and
– A good pinch of salt & pepper.
That’s 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 – the only one. But as he supports Tottenham we’ll ignore his views!
Ryans BBQ
Prawn with lime, coriander & tomato;
Again whack out a zip-lock and throw all this in, until you’re ready and then get this on the grill – lime slices and all. Should only take you 5- 10 minutes to cook, literally until pink on both sides and maybe a little charred.
– 30 or so prawns, with the heads cut off, but still in shell;
– 1 heaped tablespoon of ground coriander;
– a good glug of olive oil;
– 1 heaped tablespoon of finely chopped garlic;
– 10 small tomatoes cut in to quarters;
– 1/2 cup or so of finely chopped coriander;
– 3 limes cut in to thin slices;                                                                                                                                                                                                                                          – 1/2 cup of lime juice; and
– a good pinch of salt & pepper.
Ryans BBQ
Wow this one disappeared as soon as it went out. Here is my scallop, with rosemary, and lemon dish. Again whack all the following in a zip-lock to allow the marinade, and then when ready whack it on the BBQ , leaving a sprig or two of the rosemary on top, and cook until the scallops are browning – should take about 5 minutes.
– I used about 30 fresh scallops – shelled and just the white bit;
– 1/2 cup of lemon juice;
– 1/2 cup of lime juice;
– 2 lemons cut in to quarters;
– 1 finely chopped chili padi;
– 1 heaped tablespoon of finely chopped garlic;
– a good glug of olive oil;
– 1 packet of flat leaf parsley finely chopped;
– 2 packets of rosemary – leave on the branch and just throw them in the zip-lock; and
– a good pinch of salt & pepper.
Ryans BBQ
Maybe saving best to last, as this really was absolutely delicious – even if I say so myself. These things disappeared before I could settle the serving plate down. In fact they were going grill to plate.
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 – promise me not overcooked!!!
– whole rack of lamb and then chopped in to individual lamb chops – I ended up with about 10 chops (not enough for the party actually);
– 2 tablespoons of ground turmeric;
– 2 tablespoons of paprika;
– – 2 tablespoons of ground all spice;
– 1 tablespoon of finely chopped garlic;
– 1/2 cup of lime juice;
– a good glug of olive oil;
– 2 lemons cut in to quarters; and
– a good sprinkle of salt & pepper.

 

Ryan’s BBQ – 4 dishes knocked up – Enjoy

 

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

Check out my recipe on ExMagazine

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