We love outdoor living all year round, however nothing beats barbecue season once the weather has started to warm up. If you haven’t already, now is the time to give your outdoor tables and chairs a clean over and set up your patio, deck or sunroom for entertaining.
To help get you ready for hosting fun barbecues with family and friends in the coming months, we’ve put together some delicious barbecue recipes to test out!
- 6 long red chillies
- 1 garlic cove, finely chopped
- 1 tablespoon paprika
- 3 tablespoons cider or white wine vinegar
- 100ml sunflower oil
- 24 green prawns with tails intact, peeled & deveined
- 2 tablespoon shredded mint or basil leaves
- Lime or lemon wedges, to serve
1. Preheat oven to 180°C. Roast chillies on a tray for 8-10 minutes until soft and lightly browned.
2. Chop chillies (for less spicy – remove seeds) and add to a small pan over medium-low heat with garlic, paprika, vinegar, 1/3 cup (80ml) oil and 2 teaspoons of salt. Simmer 2 minutes.
3. Cool slightly, then blend in a processor until smooth and cool completely. Toss prawns with 2-3 tablespoons of sauce (the leftover sauce will keep for 1 month, covered in the fridge).
4. Heat remaining tablespoon of oil on a barbecue hotplate on high heat. Cook prawns, turning, for 4 minutes until cooked, then toss with herbs and serve with lime.
- 2 tablespoons whole black peppercorns
- 2 tablespoons dried green peppercorns
- 1 tablespoon Szechuan peppercorns (available from Asian supermarkets)
- 4 x 200g Sirloin steaks, trimmed
- 1 egg white, lightly beaten
- 8 portobello mushrooms, sliced
- 1 garlic clove, halved
- 1/3 cup (80ml) extra virgin olive oil
- 4 spring onions, shredded
- 200g baby spinach leaves
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
1. Preheat a chargrill pan to medium-high heat.
2. Coarsely crush all the peppercorns in a spice grinder or mortar & pestle. Transfer to a plate. Lightly brush each side of the steaks with the egg whites and press into the peppercorn mixture to coat. Season and set aside.
3. Rub the mushroom with the garlic. Place in a bowl and toss with 2 tablespoons of oil, then season. Chargrill the mushrooms for 2-3 minutes each side until charred. Set aside to cool.
4. Chargrill the steaks for 6-8 minutes, turning once for medium-rare. Rest, loosely covered with foil for 5 minutes.
5. Meanwhile, toss the mushrooms, spring onions and spinach together. Whisk together the Dijon, balsamic and remaining 2 tablespoons of oil, season, then toss with the salad to serve.
- 1 kg small chat potatoes
- 2 tablespoons olive oil
- 1/2 small red onion, halved & thinly sliced
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- 1/4 cup fresh chives, chopped
- 1 garlic clove, crushed
- 2 tablespoons lemon juice
- 2 teaspoons wholegrain mustard
1. Preheat barbecue plate on high. Cook potatoes in a large saucepan of boiling, salted water for 8 minutes or until just tender. Drain and return to pan. Add oil and toss to coat.
2. Place potatoes on barbecue. Press each potato gently with a potato masher to flatten slightly. Cook for 2 to 3 minutes each side or until browned and cooked through.
3. Transfer to a bowl and add onion, parsley, chives, garlic, lemon juice and mustard. Toss gently and serve.
- 4 bunches asparagus, woody ends trimmed
- Olive oil spray
- 1/2 cup (75g) dry-roasted hazelnuts, coarsely chopped
- 1/3 cup fresh mint leaves
- 2 tablespoons pomegranate juice
- 2 tablespoons extra virgin olive oil
1. Preheat a barbecue grill or chargrill on medium.
2. Using 1 bunch of asparagus, thread a soaked bamboo skewer crossways through the end of each spear, about 3cm from the base. Thread another skewer through the top of each spear. Repeat with remaining bunches of asparagus.
3. Spray both sides of the asparagus with oil. Cook on grill for 1 minute each side or until the asparagus is bright green, tender crisp and slightly charred.
4. Set aside to cool slightly. Remove the skewers. Place asparagus on a serving platter.
5. To make the pomegranate dressing, whisk the pomegranate juice and oil in a small bowl and season. Drizzle the pomegranate dressing over the asparagus and sprinkle with the hazelnut and mint.
- 8 pre-soaked long bamboo skewers
- 1.5kg fresh pineapple
- 1/3 cup fresh mint leaves, finely chopped
- 1/3 cup demerara sugar
- Fresh mint leaves, to serve
- 1 cup Jalna greek natural yoghurt
- 1 tablespoon brown sugar
- 1 teaspoon coconut essence
1. Cut off the top and bottom from the pineapple. Slice lengthways down the pineapple to remove the skin. Cut pineapple lengthways into quarters. Remove the core. Cut each quarter in half and thread onto skewers lengthways.
2. To make the coconut yoghurt, place all of the yoghurt, brown sugar and coconut essence in a bowl and stir to combine.
3. Combine mint and demerara sugar in a bowl. Sprinkle the mixture over the pineapple and turn to coat.
4. Heat a barbecue plate on medium-high heat. Cook the pineapple, turning occasionally, for 8 to 10 minutes or until caramelised. Serve the skewers with the yoghurt.
- 1/3 cup (60g) brown sugar, lightly packed
- 20g butter, chopped
- 4 peaches or nectarines, halved & stones removed
- Brandy (optional)
- Cream or ice cream, to serve
1. Preheat a barbecue flat plate on high.
2. Place sugar and butter in a heatproof aluminium tray. Place on the barbecue flat plate and cook, stirring until the butter melts and the sugar dissolves.
3. Add peaches or nectarines to the sugar mixture. Cook, turning once, for 2 minutes or until heated through. Add a splash of brandy, if desired. Use a long match to light the brandy, then wait for the flames to die down.
4. Serve with cream or ice cream.
We found all these delicious barbecue recipes on Taste, so why not check out their website for more outdoor entertaining recipes to try out over summer.