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.
CUBAN STYLE GRILLED SNAPPER
6-1/2 pound red snapper fillets
1/3 cup Soy Sauce
1/4 cup dark rum
1/3 cup fresh lime juice
3 shallots, peeled and chopped
1-1/2 cup chopped cilantro
1/2 teaspoon white pepper
5 garlic cloves, crushed
Rinse fish and pat dry with a paper towel. Meanwhile, add all of the remaining ingredients in a saucepan over medium heat and reduce the sauce down by half (about 20 minutes). Brush reduced sauce over the fish and grill fish tor 3-4 minutes on each side. Serve with
Makes 6 servings.
MEMPHIS STYLE RIBS
4 pounds pork spareribs
2-1/2 Tablespoons garlic powder
1 Tablespoon seasoned salt
1 cup Takumi Sauce
1/2 cup Rice Vinegar
1/2 cup ketchup
1/4 cup brown sugar
Mix garlic powder and seasoned salt together. Rub mixture over the ribs, front and back. Let ribs marinate for at least an hour or overnight. Prepare your grill for indirect heat. Place the ribs in the centre of the grill and cook for 1-1/2 to 2 hours to an internal temperature of
160˚ or until done. Combine Takumi, Rice Vinegar, ketchup and brown sugar. Brush over ribs
during the last 15 minutes of cooking.
Makes 8 servings.
These gooey chocolate treats aren’t your traditional s’mores. No sticks or toasting required, these s’mores can be made ahead so they’re ready to pop on the barbecue grill when you want a safer twist on an old favorite. Great for the finishing touch to any barbecue.
• Graham crackers (plain, chocolate or honey‐flavored)
• Milk or dark chocolate candy bars
• Peanut butter cups
• Chocolate‐covered mint patties
• Marshmallows (plain, flavored or circus peanuts)
• Aluminum foil
1. Preheat grill to medium heat. Place a 10″ x 12″ piece of foil on a flat surface.
2. Break a graham cracker in half and place on foil. Place your favorite candy on graham cracker then top with your favorite type of marshmallow. Top with remaining graham cracker half, and wrap lightly in foil.
3. Place on grill and heat 2 to 3 minutes, or until marshmallow is melted.
Grilled peaches are super for our summer entertaining! This is a hot‐off‐the‐grill decadent topper that will add
a peachy‐berry‐licious burst of flavor to any of your dessert favourites, from pound cake to ice cream and more!
• 2 cups fresh raspberries
• 1 tablespoon brown sugar
• 1 teaspoon ground ginger
• 4 peaches, halved and pitted
• 1 pint vanilla ice cream
1. Preheat grill to medium heat.
2. In a medium bowl, combine raspberries, granulated sugar, and 1 teaspoon vanilla extract then toss gently until evenly coated; set aside.
3. In another bowl, combine melted butter, brown sugar, ginger, and remaining 1/2 teaspoon vanilla extract; mix well. Add peach halves; toss gently to coat well.
4. Fold up the edges of a piece of heavy‐duty aluminum foil to form a shallow baking pan. Place on grill over medium heat. Arrange peaches, cut‐side down, on foil, pouring remaining sauce on top. Grill peaches 6 to 8 minutes, or until brown and caramelized around edges, turning once.
5. Serve peaches topped with vanilla ice cream and reserved berry mixture.
Note: These are also great served over sliced pound cake or angel food cake.