Wondering if anyone has done anything special on their BBQ recently or have tried another rotisserried item.
Cheers.
valentino,
Dec 10, 8:19pm
Bumping this for the time of year .
valentino,
Nov 9, 2:10am
Some very nice salads in the next two posts.
One could also combine the two or serve as two dishes, ideal at Christmas or get-togethers.
Chargrilling is very easy and quick on the BBQ grill.
Cheers.
valentino,
Nov 9, 2:10am
Some very nice salads in the next two posts.
One could also combine the two or serve as two dishes, ideal at Christmas or get-togethers.
Chargrilling is very easy and quick on the BBQ grill.
Editing to add that these two are really nice, simple and can be done way ahead of serving time, what more could one note but Enjoy, they are both worthy to be served.
Cheers.
valentino,
Nov 9, 2:10am
Some very nice salads in the next two posts.
One could also combine the two or serve as two dishes, ideal at Christmas or get-togethers.
Chargrilling is very easy and quick on the BBQ grill.
Editing to add that these two are really nice, simple and can be done way ahead of serving time, what more could one note but Enjoy, they are both worthy to be served and can imagine going very well with 245sam's recipe posted just above.
Cheers.
valentino,
Nov 9, 2:13am
Char-grilled eggplant and rocket or Mesculum salad
Ingredients 2 red capsicums, quartered, seeded 2 tbs extra virgin olive oil 1 garlic clove, crushed 2 eggplants, trimmed, cut into 1cm-thick slices 2 zucchini, trimmed, thinly sliced lengthways 1 bunch rocket or a two handfuls of Mesculum, trimmed 100g soft goat's cheese 2 tbs toasted pinenuts 1 tbs balsamic vinegar Shredded lemon rind, to serve Toasted sourdough bread, to serve
Preheat grill on high. Place the capsicum, skin-side up, on an oven tray and place under preheated grill. Cook for 5 minutes or until capsicum is charred and blistered. Transfer to a bowl and cover with plastic wrap and set aside for 10 minutes (this will help lift the skin). Peel and cut into thick strips.
Preheat a char-grill pan on high. Combine the oil and garlic and brush evenly over the eggplant and zucchini slices. Place half the eggplant and zucchini on the char-grill and cook for 2-3 minutes each side or until tender. Transfer to a plate. Repeat with remaining eggplant and zucchini.
Arrange the capsicum, eggplant, zucchini, rocket(mesculum) and goat's cheese on serving plates. Sprinkle with pinenuts and drizzle with balsamic vinegar. Garnish with grated lemon rind. Serve with toasted sourdough bread.
valentino,
Nov 9, 2:15am
Beef and beet salad
Ingredients 500g salad potatoes, cut into bite size cubes 8 baby beetroot, scrubbed or 4 larger ones cut into cubes after cooked 12 slices leftover roast beef (or ham or chicken or smoked fish) 200g mixed baby salad leaves (mesculun) 2 tbs chopped dill 200g tub sour cream 1 tube wasabi horseradish cream Method Cut potatoes into bite-sized pieces. Place in a saucepan, cover with cold salted water and bring to the boil. Cook until tender, about 5 minutes should be sufficient, then drain and cool. Meanwhile, cook beetroot in a pan of boiling salted water for 10-15 minutes (Longer if bigger size like 30 t0 40 minutes) until tender. Drain, then cool and halve or cubed. Combine the potatoes, beef, baby salad leaves and 1 tablespoon of dill in a large bowl. Mix together the sour cream, horseradish, remaining dill and about 2 tablespoon warm water in a small bowl, then season with salt and pepper. Just before serving, add the beetroot to the salad. Arrange on a platter and drizzle with the horseradish dressing.
valentino,
Nov 9, 2:15am
Beef and beet salad
Ingredients 500g salad potatoes, cut into bite size cubes 8 baby beetroot, scrubbed or 4 larger ones cut into cubes after cooked 12 small slices or pieces leftover roast beef (or ham or chicken or smoked fish) 200g mixed baby salad leaves (mesculun) 2 tbs chopped dill 200g tub sour cream 1 tube wasabi horseradish cream Method Cut potatoes into bite-sized pieces. Place in a saucepan, cover with cold salted water and bring to the boil. Cook until tender, about 5 minutes should be sufficient, then drain and cool. Meanwhile, cook beetroot in a pan of boiling salted water for 10-15 minutes (Longer if bigger size like 30 t0 40 minutes) until tender. Drain, then cool and halve or cubed. Combine the potatoes, beef, baby salad leaves and 1 tablespoon of dill in a large bowl. Mix together the sour cream, horseradish, remaining dill and about 2 tablespoon warm water in a small bowl, then season with salt and pepper. Just before serving, add the beetroot to the salad. Arrange on a platter and drizzle with the horseradish dressing.
arrowmax,
Nov 9, 3:38am
Valentino - I cannot get your link (trademe cooks) to work - any clues how! Thanks!
valentino,
Nov 9, 3:48am
That website was where TM recipes were saved for others to use but has now ceased to exist. Fisher a TM member and a regular poster saved all of these into his website http://www.e-ware.co.nz/recipe/recipes.htm but it seems to now no longer exists.
Some of us have saved these recipes on their computers, perhaps one day they will exist again but in the meantime, any requests can be made in this MSB.
Cheers.
valentino,
Nov 9, 3:48am
That website was where TM recipes were saved for others to use but has now ceased to exist. Fisher a TM member and a regular poster saved all of these into his website http://www.e-ware.co.nz/recipe/recipes.htm but it seems to now no longer exists re downloads of those TM Recipes.
Some of us have saved these recipes on their computers, perhaps one day they will exist again but in the meantime, any requests can be made in this MSB.
Cheers.
valentino,
Nov 9, 4:06am
Have had a wee play around, try these links to a dropbox, it may work, let us know please.
If a wee window opens up re share, simply click to close it then it should work.
Editing to add that look under TM-V2 for the thread called " The Great Kiwi BBQ".
Cheers.
valentino,
Nov 10, 11:35pm
Another very nice variation of Barbecued vegetable salad with feta and spinach
Ingredients 6 (about 415g) Lebanese (slender) eggplants, ends trimmed, cut into 1.5cm-thick slices diagonally 3 zucchini, ends trimmed, cut into 1.5cm-thick slices diagonally 2 yellow capsicums, deseeded, cut into 2cm-thick slices Olive oil spray 1 x 240g pkt cherry truss tomatoes, stems trimmed 60ml (1/4 cup) extra virgin olive oil 1 tbs red wine vinegar 1 tsp Dijon mustard Pinch of raw sugar or caster sugar 70g baby spinach leaves 100g feta, crumbled Method Preheat a barbecue plate or frying pan on medium-high. Lightly spray both sides of the eggplant, zucchini and capsicum slices with olive oil spray. Add the eggplant to the barbecue and cook for 3-4 minutes each side or until golden and just tender. Transfer to a large heatproof bowl. Add the zucchini and capsicum to the barbecue and cook for 3-4 minutes each side or until just tender. Transfer to the bowl. Add the tomatoes to the barbecue and cook for 5 minutes or until warmed through. Transfer to the bowl. Meanwhile, whisk together the oil, vinegar, mustard and sugar in a small jug. Season with salt and pepper. Add the spinach to the eggplant mixture and stir to combine. Divide among serving plates. Top with feta and drizzle over the dressing to serve.
arrowmax,
Nov 11, 12:14am
Thanks valentino - the links both took me to somewhere I was asked to sign in with email and password, but after reading your edit, I see that these recipes are from the "old TMC"- and I am lucky enough to have 1,2, and 3 so I shall go check out all those recipes on there!Many Thanks!
valentino,
Nov 11, 8:49pm
Another very easy but slightly different salad, nice warm one but also nice if just non-refrigerated cold as well.
I have those Bamboo steamers, the larger size that fits over a good size fry pan with a bit of depth to hold sufficient water with a wee bit of salt and brought up to a simmering boil prior to placing the steamers on top, great for that side burner on the BBQ. I usually cut a piece of baking paper to fit inside with a weel (say about a 2cm diamter hole in the middle to allow good flow of steam and to stop stickingness on the bottom. The larger Bamboo steamers are about $12.50 per item, I have two steamers and one lid. Also great for those Dumplings, Pork Buns large or small.
Chicken tenderloins with eggplant and bok choy and ricotta salad
Ingredients 12 chicken tenderloins (about 90g each) 2 tsp olive oil 2 tbs shredded basil leaves At least 2 Eggplants 1 tbs Olive oil 2 cloves garlic crushed 2 Red Capsicums At least 2 large red sweet Chillies (Asian Stores sell these) 1/2 small red onion, thinly sliced 2 or 3 bunches of different Bok Choy Steamed 2 tbs red wine vinegar and 2 tbs olive oil combined into a dressing 3 tbs (60g) fresh low-fat ricotta Method Cut Capsicums and Chillies into quarters, skin down on Grill, chargrill for about 5 minutes or until charred or blistered then place into a bowl and cover for 10 minutes at least. Then peel the skins off and slice into thin lengths and set aside. Slice Eggplants about 1.5 to 2cm thick and brush with combined oil and garlic then grill on grill plate. Steam the Bok Choy for about 10 to 15 minutes or until wilted and firm parts are tender. Hint, any excess from the oil garlic can be placed on top of the Bok Choy. Combine the chicken, olive oil and basil in a bowl and season with salt and pepper. Heat a Hot Plate over medium to high heat and cook the chicken for 2 minutes on each side or until it is golden and cooked through.
Combine the eggplant, Red Capsicums and chillies, onion , Bok Choy, red wine vinegar and extra 2 Tbs olive oil dressing in a large bowl. Divide the mixture among plates or into a platter and dot with teaspoons of ricotta. Serve topped with chicken.
valentino,
Nov 11, 8:49pm
Another very easy but slightly different salad, nice warm one but also nice if just non-refrigerated cold as well.
I have those Bamboo steamers, the larger size that fits over a good size fry pan with a bit of depth to hold sufficient water with a wee bit of salt and brought up to a simmering boil prior to placing the steamers on top, great for that side burner on the BBQ. I usually cut a piece of baking paper to fit inside with a wee (say about a 2cm diamter hole in the middle) to allow good flow of steam and to stop stickingness on the bottom. The larger Bamboo steamers are about $12.50 per item, I have two steamers and one lid. Also great for those Dumplings, Pork Buns large or small.
Chicken tenderloins with eggplant and bok choy and ricotta salad
Ingredients 12 chicken tenderloins (about 90g each) 2 tsp olive oil 2 tbs shredded basil leaves At least 2 Eggplants 1 tbs Olive oil 2 cloves garlic crushed 2 Red Capsicums At least 2 large red sweet Chillies (Asian Stores sell these) 1/2 small red onion, thinly sliced 2 or 3 bunches or more sometimes do 4 of different Bok Choy Steamed 2 tbs red wine vinegar and 2 tbs olive oil combined into a dressing 3 tbs (60g) fresh low-fat ricotta Method Cut Capsicums and Chillies into quarters, skin down on Grill, chargrill for about 5 minutes or until charred or blistered then place into a bowl and cover for 10 minutes at least. Then peel the skins off and slice into thin lengths and set aside. Slice Eggplants about 1.5 to 2cm thick and brush with combined oil and garlic then grill on grill plate. Steam the Bok Choy for about 10 to 15 minutes or until wilted and firm parts are tender. Hint, any excess from the oil garlic can be placed on top of the Bok Choy. Combine the chicken, olive oil and basil in a bowl and season with salt and pepper. Heat a Hot Plate over medium to high heat and cook the chicken for 2 minutes on each side or until it is golden and cooked through.
Combine the eggplant, Red Capsicums and chillies, onion , Bok Choy, red wine vinegar and extra 2 Tbs olive oil dressing in a large bowl. Divide the mixture among plates or into a platter and dot with teaspoons of ricotta. Serve topped with chicken.
valentino,
Nov 11, 8:49pm
Another very easy but slightly different salad, nice warm one but also nice if just non-refrigerated cold as well.
I have those Bamboo steamers, the larger size that fits over a good size fry pan with a bit of depth to hold sufficient water with a wee bit of salt and brought up to a simmering boil prior to placing the steamers on top, great for that side burner on the BBQ. I usually cut a piece of baking paper to fit inside with a wee (say about a 2cm diamter hole in the middle) to allow good flow of steam and to stop stickingness on the bottom. The larger Bamboo steamers are about $12.50 per item, I have two steamers and one lid. Also great for those Dumplings, Pork Buns large or small.
Chicken tenderloins with eggplant and bok choy and ricotta salad
Ingredients 12 chicken tenderloins (about 90g each) 2 tsp olive oil 2 tbs shredded basil leaves At least 2 Eggplants 1 tbs Olive oil 2 cloves garlic crushed 2 Red Capsicums At least 2 large red sweet Chillies (Asian Stores sell these) 1/2 small red onion, thinly sliced 2 or 3 bunches or more sometimes do 4 of different Bok Choy Steamed 2 tbs red wine vinegar and 2 tbs olive oil combined into a dressing 3 tbs (60g) fresh low-fat ricotta Method Cut Capsicums and Chillies into quarters, skin down on Grill, chargrill for about 5 minutes or until charred or blistered then place into a bowl and cover with plastic wrap for 10 minutes at least. Then peel the skins off and slice into thin lengths and set aside. Slice Eggplants about 1.5 to 2cm thick and brush with combined oil and garlic then grill on grill plate. Steam the Bok Choy for about 10 to 15 minutes or until wilted and firm parts are tender. Hint, any excess from the oil garlic can be placed on top of the Bok Choy. Combine the chicken, olive oil and basil in a bowl and season with salt and pepper. Heat a Hot Plate over medium to high heat and cook the chicken for 2 minutes on each side or until it is golden and cooked through.
Combine the eggplant, Red Capsicums and chillies, onion , Bok Choy, red wine vinegar and extra 2 Tbs olive oil dressing in a large bowl. Divide the mixture among plates or into a platter and dot with teaspoons of ricotta. Serve topped with chicken.
valentino,
Nov 19, 1:01am
Barbecued lamb with mixed tomato salad
Ingredients
400glamb backstraps Olive oil cooking spray About 150g baby Spinach Leaves 1/2 small red onion, thinly sliced About 4 tomatoes sliced in wedges or quartered 1/3 cup dry-roasted almonds, chopped 2 tablespoons balsamic vinegar 1 tablespoon extra virgin olive oil
Lemon, garlic and green onion rub 1 tablespoon lemon zest 1 garlic clove, crushed 1 green onion, finely chopped 3 teaspoons sea salt 1 teaspoon cracked black pepper
Method Make lemon, garlic and green onion rub: Combine lemon, garlic, onion, salt and pepper in a small bowl. Spoon mixture over lamb, rubbing to coat all over. Spray lamb with oil. Heat a barbecue chargrill or chargrill pan over medium heat. Cook lamb for 4 to 5 minutes each side, for medium, or until browned and cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thinly slice. Meanwhile, place spinach, onion, tomatoes and almonds in a bowl. Using a fork, whisk vinegar and extra virgin olive oil together. Pour over salad. Toss gently to combine. Serve lamb on salad.
valentino,
Nov 19, 1:01am
Barbecued lamb with mixed tomato salad
Ingredients
400glamb backstraps Olive oil cooking spray About 150g baby Spinach Leaves 1/2 small red onion, thinly sliced About 4 tomatoes sliced in wedges or quartered 1/3 cup dry-roasted almonds, chopped 2 tablespoons balsamic vinegar 1 tablespoon extra virgin olive oil
Lemon, garlic and green onion rub 1 tablespoon lemon zest 1 garlic clove, crushed 1 green onion, finely chopped 3 teaspoons sea salt 1 teaspoon cracked black pepper
Method Make lemon, garlic and green onion rub: Combine lemon, garlic, onion, salt and pepper in a small bowl. Spoon mixture over lamb, rubbing to coat all over. Spray lamb with oil. Heat a barbecue chargrill or chargrill pan over medium heat. Cook lamb for 4 to 5 minutes each side, for medium, or until browned and cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thinly slice. Meanwhile, place spinach, onion, tomatoes and almonds in a bowl. Using a fork, whisk vinegar and extra virgin olive oil together. Pour over salad. Toss gently to combine. Serve lamb on salad.
Editing to note, Green Onionis Spring Onion and preferably the bigger ones are used.
valentino,
Nov 30, 1:50am
A nice easy one to do and quite quickly done on the BBQ.
BBQ or Chargrilled chicken with cauliflower and chickpea salad Ingredients 500g cauliflower florets, quartered 400g can chickpeas, drained, rinsed 2 tbs extra virgin olive oil Grated zest and juice of 1 lemon 1/2 red onion, finely chopped 2 tbs chopped flat-leaf parsley Olive oil spray 850g chicken tenderloin
Method
Blanch the cauliflower in a saucepan of boiling salted water for 1-2 minutes until just tender. Drain well and set aside.
Combine chickpeas, oil, lemon zest and juice, onion and parsley in a bowl. Season, then toss gently to combine.
Meanwhile, preheat a BBQ or a chargrill pan or frypan over medium-high heat. Lightly spray chicken with oil, then season. In 2 batches, cook the chicken for 3 minutes on each side or until lightly charred and cooked through. Transfer to a plate, cover loosely with foil and keep warm.
Lightly spray the BBQ grill or a chargrill with oil and cook the drained cauliflower for 1 minute each side until lightly charred. Transfer to the bowl of salad and toss to combine. Serve with the chicken tenderloins.
valentino,
Nov 30, 1:56am
A very popular dish to add to anyBBQ times.
Grilled zucchini with caprese salad and rocket salsa
Ingredients 4 zucchini, very thinly sliced lengthways 1 tbs extra virgin olive oil 4 vine-ripened tomatoes, seeds removed, chopped 2 x 120g buffalo mozzarella balls, drained, chopped 1/2 cup basil leaves Rocket salsa 1 cup rocket leaves, stems removed 1 cup flat-leaf parsley leaves 1 garlic clove, finely chopped 1 tbs tiny salted capers, rinsed, drained 1 tbs red wine vinegar 1/4 cup (60ml) extra virgin olive oil
For the rocket salsa, place ingredients in a food processor, season with sea salt and pepper, then process until smooth. Loosen with a little water. Set aside. Preheat chargrill or barbecue to medium-high. Brush zucchini with oil and grill, turning once, for 5 minutes until lightly charred. Arrange zucchini on plates and top with tomato and mozzarella. Season, then drizzle with rocket salsa. Top with basil leaves.
valentino,
Nov 30, 2:11am
If you want to ruin that last recipe by jazzing it a little, simply sizzle some square pieces of streaky type bacon on the hotplate and mix it in.
Even sizzle up other chopped items like brier sticks, chorkitos, small specialty sausages etc.
It is quite ruinously nice and gets others to eat more healthy foods in the process.
editing to add that only a wee bit is required to be added.
Cheers.
valentino,
Dec 13, 4:00am
I recently did a 50/50 mix of two recipes posted above, esp with that Wasabi - Horseradish dressing being used, was lovely. The beef and Beet with more of the caprese and rocket salad mix. Cheers and it is now under 12 Days for Christmas.
guest,
Mar 21, 4:34pm
thanks a million I'm isseemprd, I must say. Really rarely do I encounter a blog that's both educative and entertaining, and let me tell you, you have hit the nail on the head. Your idea is outstanding; the issue is something that not enough people are speaking inte
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