Turn the catch of the day into a barbecue dinner with these fabulous tomato and olive fish parcels.
Ingredients (serves 4)
700g kipfler potatoes, scrubbed
4 x 200g perch fillets, skin removed
250g cherry tomatoes, halved
1/2 cup kalamata olives, pitted
1/2 cup basil leaves, chopped
Olive oil cooking spray
150g packet mixed salad greens
Lemon wedges, to serve
Bring a large saucepan of salted water to the boil over high heat. Add potatoes. Cook for 15 to 20 minutes or until just tender. Drain. Set aside to cool slightly. Cut potato in half lengthways.
Preheat a barbecue plate on high heat. Cut four 50cm pieces of foil. Arrange potato slices over 1 half of each piece of foil. Top each with 1 piece fish. Combine tomatoes, olives and basil in a bowl. Spoon over fish. Spray lightly with oil.
Fold foil over to enclose fish. Fold up edges to seal. Place parcels, potato side down, on barbecue plate. Cook for 10 to 12 minutes or until fish is just cooked through.
Place salad greens on plates. Carefully open parcels. Spoon potato, fish, tomatoes and olives onto plates. Serve with lemon wedges.
SPICY COUNTRY RIBS
4 pounds pork country ribs
½ cup onion, finely chopped
½ cup ketchup
½ cup cider vinegar
¼ cup brown sugar
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 teaspoon dried oregano
Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire,
chili powder and oregano in a 4 to 6 quart slow cooker.
Stir in the ribs.
Cook on low heat 6 hours or on high heat for 3 1/2 hours.
Using tongs, remove the ribs from the cooker and arrange on a broiler pan.
Preheat the broiler.
Pour the juices from the slow cooker into a bowl and place in the freezer for
10 minutes to hasten the separation of the fat.
Remove and discard the fat.
Pour the defatted juices into a sauce pan; bring to a boil over high heat
until mixture is reduced by half, about 15 minutes.
Broil the ribs 6 inches from the heat until browned.
Serve ribs with the sauce.
JAMAICAN JERK SHRIMP KABOBS
1 pound jumbo shrimp
1/2 cup Teriyaki Marinade & Sauce
1 Tablespoon fresh lime juice
2 Tablespoons fresh thyme, chopped
1/2 teaspoon cayenne pepper
1 Tablespoon brown sugar
1 medium onion
Skewers for Kabobs
Peel and devein shrimp. In a large bowl combine teriyaki sauce, lime juice, thyme, cayenne pepper and brown sugar, stir to dissolve the sugar. Add cleaned shrimp to the bowl and toss shrimp to coat. Let the shrimp marinate for at least I hour. Cut the onion into squares, thread alternately with the shrimp onto skewers leaving space in between. Place skewers on the grill and cook for 4 minutes on each side until shrimp have turned pink and
Makes 4 servings.