Spinach and Fetta Damper ( a BBQ pull-apart-bread/scone like )
3 ½ cups self raising flour, 1 tsp salt, 2 tsp cracked black pepper, 1 tbsp sugar, 40g butter, 200g fetta cheese crumbled, 200g spinach leaves chopped finely, ½ c buttermilk, 1 c water approx.
Combine flour, salt, pepper and sugar in large bowl, rub in butter. Stir in cheese, spinach, buttermilk and enough water to make a soft sticky dough. Turn dough onto floured surface, knead until just smooth. Divide dough in half. Press each half into a 10cm round, cut a cross in dough about 1cm deep. Place in greased disposable baking dish or an ovenproof dish. Brush with a little extra buttermilk, then sift a little extra flour over dough. Cook in covered BBQ using indirect heat following manufacturer’s instructions for about 40 minutes or until cooked.
Hmmm, sounds nice to try or if someone else like to, then great and please let us know.
Cheers.
valentino,
Oct 13, 10:08pm
Last evening had another gathering, this time to farewell an International Student and also that it was her birthday in 2 days time.
End up doing 24 hamburgers that each one did their own filling with items given... ...
Firstly, the patties... .
1. 5 kg prime beef mince, 500 grams sausage meat, 400 grams middle bacon chopped medium to fine, 400 ham pieces chopped as per bacon, 2 large onions finely chopped, 1 1/2 tbsp mixed herbs, 3 eggs, Salt & black pepper.
Mixed all together, I have a large Tupperware cake cover-lid that used to mix (this is about 30 years old but still used a lot).
On a serving table, had the following;
Bowl of finely cut lettuce, Whole tomatoes for each to cut themselves, Another tupperware container specifically used for and included fresh sliced beetroot, Cheese slices, salt & pepper, tomato sauce, Mayonaise, Dijon Mustard in a squeezy bottle.
Also had some eggs next to the side burner.
Now using a patty maker, made 24 patties of various sizes from 3/8 inch to 5/8 - 3/4 thick, using a plunger inside an outer and pushing patties through then giving an extra spreading twist to slightly enlarge further ( allows good space for filling ). Did them in batches to suit as one cooking on BBQ, then when the first batch were done, placed in a dish to keep warm on the upper rack. Continued doing the next lot of patties.
When ready for guests to start, put a non stick pan on side burner, started cooking eggs.
Now we always start with the kiddies then older ones then adults.
Each one did their own filling and this alone was very interesting.
In the end all was demolished except that one still had quite a bit of patty mixture left.
Placed this into a baking dish and cooked in BBQ, cover closed for about an hour.
Love this cold the next evening like tonight.
Oh, BTW, some had two burgers... . .
Cheers.
valentino,
Oct 14, 9:15pm
Just to note that the one that was cooked in the dish was lovely.
Did not bother heating it up.
Sliced nicely cold and thoroughly enjoyed.
Cheers.
valentino,
Oct 28, 2:59am
Bumping for kiwigoldie to peruse...
Cheers.
valentino,
Nov 14, 11:39pm
Did this last night and it was devine...
Used a piece of Scotch Pork fillet( in this case about 3. 4 kilo , 1 and half pieces but made equal 2 sections to go over burners 2 and 5 ) from the butcher in the village shops in Mt Albert near the BP... ... Priced at $12. 99 kilo, very nice 95% fat free too.
I used cotton string to secure the piece in a circular shape on the rod.
Plus a tray of veges in herbs on the middle hotplate and no burners on this.
Honey Glazed Pork
Serves 4-6 700g boneless pork sirloin. Marinade: 1/4 cup honey, 2 teaspoons white vinegar, 1 teaspoon fish sauce, 1/4 teaspoon salt, 1 teaspoon Chinese five spice powder, 1/2 teaspoon ground cloves and 1 teaspoon chopped fresh ginger. Combine all marinade ingredients. Add pork and marinate for 30 minutes prior to cooking. Set up rotisserie according to instructions. Pre-heat barbecue to 200 degrees celsius using burners 2 and 5 (6 burner) or 1 and 4 (4 burner). Using a knife, make a tunnel through meat to allow the rotisserie rod to go through. ( In my case of the fillet, cut across the length of fillet to middle then wrapped around rod and cotton tied it). Thread meat onto rod and secure with prongs if required. Close hood and begin cooking. Baste regularly with marinade and check after 45 minutes. Continue cooking for a further 15 minutes and remove when juices run clear.
valentino,
Nov 14, 11:44pm
Oh, one also made up some fresh basic Apple sauce to go with the above as one loves apple sauce a lot so great excuse to do some on this ocassion and did this on the side burner... .
Then later did some baby peas to go with above dish.
Cheers.
valentino,
Nov 15, 12:55am
This is the vege one that one did... . added a little fresh fennel from my garden as well, lightly sprinkled on top.
Garlic and Rosemary Vegetables
About 1. 2 kg pumpkin cut into serving portion sizes, 1. 5 kg baby potatoes washed, 800g spring onions trimmed, 8 peeled cloves garlic, 1/3 c olive oil and ¼ c fresh rosemary leaves.
Combine pumpkin, potatoes, onion, garlic, oil and half of rosemary in baking dish. Cook in covered BBQ using indirect heat for about 1 ½ hours or until veges are browned and tender, stirring occasionally during cooking. Serve veges sprinkled with remaining rosemary.
valentino,
Dec 2, 2:43am
Wondering if anyone has done anything special on their BBQ recently or have tried another rotisserried item...
Cheers.
wron,
Jan 2, 11:52pm
Popping this up so it is close to the BBQ pizza thread.
valentino,
Jan 21, 3:04am
Gosh, have been a little lax lately on this but since my last posting, have repeated the Topside BBq, the hamburger BBQ and a view basic others... .
That Pork one was a humdinger, really went lovely, quite a supremo dish.
At Christmas along with the ham, one did 4 size 9 chickens with a mixture of fresh from the garden, lemon thyme-dill-oregano-rosemary and a couple of slices of lemon inside them, then some butter rubbed under the skin throughout, tied the legs and wings with cotton string and rotisserried over 2 and 5 burners on at medium heat for a little over an hour but prior to placing the rotisserie chickens had in a metal tray-dish on the hot plate in the middle some veges, potatoes, pumpkin with skin on, kumara, and the odd whole carrot (mainly to see how the carrot went).
But firstly into the tray was 1 cup of water then the veges, drizzled oil over veges, sprinkled with some salt and a few pieces of fresh fennel. This was cooking in BBQ about 30 minutes before the rotisserie.
All came out lovely. The chicken fell apart, very moist (water in dish did this), no use of knife, and the veges were supreme.
I did this again the other day with the Topside one again, my daughter of 35 years plus had never like pumpkin, she grows it at home for her family, told her to sample it as everyone else was applauding it, she took a bite, had some more, commented that this is the first time she liked pumpkin, requested how one did it and will do it at home in the oven (fingers crossed), she wanted a little bit more and Me plus one other willingly gave her some of our portion... . Yep, tears came to our eyes with joy, she has had so much problems mainly with the right nutrition all through her life.
Just felt needed to share this as there may be others of similar.
Cheers.
valentino,
Jan 21, 3:23am
Oh, a very timely ***WARNING***
When using a Hooded BBQ, please ensure that it is at least some distance away from the house or buildings or even vehicles.
Last week, someone cracked the glass on the window section of their Ranch slider, a full length one about 1800 high by about 1100 wide.
Apparently, the bbq was a little too close.
Good news is that it is covered by insurance but all the same, is very dangerous especially if it crashes onto children, animals etc etc... . .
Cheers.
Oh, by the way, one also has done the smoked fish a couple of more times, getting better each time and now is spot on.
ruby19,
Jan 21, 3:25am
Try these they are amazing. I have made a batch up and popped a couple in the freezer. (will see how they work after being frozen this weekend) Gozleme spinach & feta, 8g sachet instant dried yeast pinch of salt 1 teaspoon caster sugar 3 cups plain flour 1/3 cup olive oil (see tip) 100g baby spinach 200g feta cheese, crumbled lemon wedges, to serve Combine 300ml warm water, yeast, salt and sugar in a jug. Stir with a fork. Cover. Stand in a warm, sunny place for 5 minutes or until bubbles form on the surface. Sift flour into a large bowl. Add yeast mixture and 2 tablespoons oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Cut dough into 4. Place on a greased baking tray. Cover with a clean tea towel. Stand in a warm, sunny place for 20 minutes or until dough doubles in size. Roll each piece dough into a 35cm x 45cm rectangle. Place one-quarter of spinach over half of each rectangle. Top with feta and season with salt and pepper. Fold dough over to enclose filling. Press edges together to seal. Preheat a barbecue plate on medium-high heat. Brush one side of each gozleme with 2 teaspoons oil. Cook for 2 to 3 minutes or until base is golden. Brush uncooked side with remaining oil. Turn over and cook for 2 to 3 minutes or until golden and crisp. Remove to a serving plate. Cut gozleme into quarters. Serve with lemon wedges.
valentino,
Jan 21, 3:57am
ruby19,
Looks something definately worthy to try... . . esp with yeast type of recipe given.
Thank you.
ruby19,
Jan 21, 4:02am
Forgot to mention I jazz my spinach up a bit by adding sauted onion and garlic, a little cumin & coriander plus salt & pepper. I suppose you could fill them with anything.
valentino,
Jan 21, 5:04am
That's interesting to know, especially what one does in a variation... .
Often wondered about other veges as well...
Cheers.
valentino,
Jan 25, 1:45am
Bumping for towers66 to peruse.
Noted rolled beef, Recipe of Topside with it's glaze would be something one could do but using rolled beef.
Perhaps unravel the roll and put in some nice fresh sprigs of herbs then re-roll and tie with some cotton string onto the rotisserie rod along with the prongs on the end. Preferably in 2 pieces with each piece at each end of the BBQ allowing room for something else to be cooked in the middle on the hotplate or grill like a butterflied lamb or chickens or a tray of veges as noted above.
Cheers.
valentino,
Aug 10, 4:33am
Bumping for ani4abuy to peruse.
valentino,
Sep 10, 3:39am
with red sauce recipe... Have added a number of new recipes in the trademecooks website and also the above recipe as my son used it but he added an extra half measure of the sauce and had spaghetti to go with it, it was very nice.....
Now still looking for more special BBQ recipes but please feel free to browse what has been added etc etc and give some feedback...Am looking to fine tune it in time. Cheers to everyone.
valentino,
Sep 11, 1:27am
Oh, that link in full .... (http://trademecooks.net.nz/viewforum.php?f=35)Just copy the link, paste into your address bar on your web browser and press enter. Once there, one can save it (if one wished to) as a favourite, by adding to Favourites that is next to the Tools in your web browser. Cheers.
valentino,
Sep 17, 9:02pm
Was wondering wether to start another thread re BBQ recipes, what has one done very recently... Last weekend, my son help with my rubbish and then I put on the BBQ the following recipe. Prior to it, discussed wether topside as one knows can be cooked and be dry or Bolar has one had both in the freezer, oh, Highland Beef by the way. As it turned out, put both on. Upon carving after a resting time, called my son in to sample a little of both prior to serving, He noted one was slightly better than the other in overal taste, texture, moisture etc... and that bit was the Topside, he was totally surprised how good it turned out. So here goes and enjoy this beauty... this summer.
valentino,
Sep 17, 9:05pm
Rotisserie Mustard Beef, 1.5kg-2kg topside beef, 2 tablespoons wholegrain mustard, 1 tablespoon crushed garlic, 2 tablespoons olive oil, Sea salt and freshly ground black pepper, Combine mustard, garlic, oil, salt and pepper. Spoon marinade over beef and rub in well. Refrigerate for 1 hour to allow flavours to intensify. Pre-heat barbecue to 200 degrees celsius using burners 2 and 5 (6burner) or 1 and 4 (4 burner). Using a knife, make a tunnel through the meat. Thread meat onto rotisserie rod and secure with prongs. Attach meat to rotisserie and close hood. Cook for 30 minutes per 500g for medium-rare beef. I cooked it for 2hours plus 15 minutes for a 2.1kg plus a 1.8 kg Meats. Was about 4-5 minutes slightly over but beautiful. Cheers.
valentino,
Sep 17, 9:13pm
And a wee hint if one has a Battery Powered unit on the rotisserie... I love direct power, that is the one that plugs into main power supply. I also had this battery unit and this is what one did. One had (keep all the old Mobile phone chargers, deleted models that is) one of Nokia's old phone charger and it had an output of 3.7 v, that is point 7 over 3v as two batteries is 3v. Anyway, cut a block of wood to fit where batteries normal goes, staple the bared wires of charger on one end of wood to make contact with uniy terminals then inserted into unit. Plugged it in, die the above recipe, no problems, asa noted one also have a main power one but thought I try this. Cheers.
valentino,
Sep 17, 9:15pm
Spelling errors, gosh my finger is not right today die is did, uniy is unit and no a in asa. Sorry.
valentino,
Sep 17, 9:31pm
With the above recipe, one also added to the BBQ the following recipe. But I cut and extra cuts like a asterick look cuts down about 1/3 then pushed the sharp end of knife into the middle, wrapped in foil and placed on the surface of grill... Then upon serving, each one of us put a little left over garlic butter (did Garlic Bread as well) into the potatoes. Was lovely.
valentino,
Sep 17, 9:34pm
BBQ Potatoes in Foil Pierce four large potatoes with fork, wrap individually in foil. Cook potatoes in covered BBQ using indirect heat for about 1 hour or until cooked through. (I put them in soon after meat was in, so about 2 hours, but up to each desire). Gently squeeze with tongs to open, top with one of the following toppings:-
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.