Cooler weather shouldn’t stop you from enjoying your patio or deck, or from extending your repertoire of BBQ recipes. Plan a dinner party or late lunch for a fine winter’s day; set up the patio heater or chiminea for warmth, and play around with seasonal table decorations. Think about it as a chance to get together with friends you haven’t seen for a while and make the most of your outdoor dining space.
To help you with your next outdoor dinner party, we’ve found three deliciously easy winter BBQ recipes* that will thrill your taste buds and wow your guests.
Simple Tumeric Chicken Skewers
600g chicken thighs, cut into 2.5cm pieces
2 tsp dried turmeric
1 tsp dried cumin
1 tsp dried coriander
1 tsp salt
1 tbsp lime juice
1 tbsp extra virgin olive oil
1 whole lime, cut into wedges
- Combine all ingredients and marinate, covered, in the refrigerator for four to twelve hours.
- Soak the bamboo skewers in warm water for an hour, then thread the chicken pieces onto the skewers.
- Chargrill on the BBQ until the chicken is cooked through.
- Serve with lime wedges.
Baked Beetroot & Pumpkin Salad
9 whole baby beetroot unpeeled with tops trimmed; reserve the tender inside leaves for the salad.
200g goat’s cheese or goat’s curd
2 tbsp fresh dill
1 stick celery sliced
4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
Pinch of sea salt
Pinch of freshly ground black pepper
- Cut up a number of pieces of cooking foil, each large enough to wrap one beetroot.
- Wrap each beetroot with half a teaspoon of butter and a little salt and pepper in a piece of foil and place on a baking tray in a 180-degree oven for about 30 mins, or until tender.
- When the beets are cool enough to handle, push the remaining stalks off and rub the skin off. Cut into quarters or halves.
- Cut the pumpkin into 4cm pieces, lightly coat in oil and season with salt and pepper, then roast in the BBQ or oven until tender, approx. 30 to 40 minutes.
- Make the dressing in a bowl by mixing the oil, vinegar, salt and pepper.
- Add the beetroot, celery and washed beetroot leaves.
- Crumble cheese over the salad and sprinkle the dill over the top.
Roast Sirloin with Mustard Crust & Potato Gratin
1.5kg sirloin steak with most of the fat trimmed
1/2 cup Dijon mustard
1 tbsp olive oil
1 tbsp sea salt
1/2 tbsp freshly ground black pepper
1 cup wholegrain mustard
2 cup freshly made coarse breadcrumbs
1 tbsp fresh thyme leaves
2 tbsp flat leaf parsley, finely chopped
1 tbsp sea salt
50g melted butter
- Combine the Dijon, olive oil, salt and pepper and rub all over the meat, placing it on a rack over a baking dish, fat side up.
- Combine all the crust ingredients in a food processor or mix well in a bowl and cover the top of the meat, pushing the crust down firmly.
- Place in a pre-heated BBQ, with no heat directly under the baking dish, and cook for approx. 1 hour. Check to see if the meat is cooked. It may need another 20 minutes or so. If the crust begins to burn, cover it with foil.
- Rest the meat, loosely covered with foil, for 10-15 minutes then slice at the table and serve with potato and parmesan gratin and a green salad.
*All recipes are sourced from AussieBarbie.com.au.
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