There’s nothing quite like firing up the barbie on a warm sunny day and enjoying a feed in the great outdoors. If you’re looking to take your next cook up beyond the old ‘snags and steak’ then check out these barbecue boredom busters.
Take a break from the classic tomato and barbeque sauce and try a salsa verde at your next cook up. You can use almost any herbs you like, and it is delicious served with steak, fish or chicken.
Place the following in a food processor: 1 cup of parsley; ½ cup each of basil, mint and olive oil; 1 garlic clove; ¼ cup pitted green olives; 1 tbs baby capers and lemon juice; 1 tsp Dijon mustard. Blend until smooth and season with salt and pepper.
Cut Halloumi into slices about 1.5cm thick and thread onto skewers. Brush lightly with olive oil and cook on the grill for a few minutes on each side until lightly browned and crispy. Eat while still warm with a squeeze of lemon or lime juice and cracked pepper.
Wrap asparagus stalks with thinly sliced prosciutto and brush lightly with olive oil. Cook on the barbeque for about 3-4 minutes, turning occasionally, until the prosciutto is golden and crisp. Season lightly with salt and pepper (remember the prosciutto can be quite salty already) and serve as an appetiser, finger food or side dish.
Throw some kanga on the barbie
If you haven’t tried kangaroo, give it a go this summer. It is low in fat and pairs well with flavours like garlic, rosemary, pepper and fruity flavours. When barbequing kangaroo make sure the grill is hot and only cook for a few minutes on each side, then cover with foil and rest for 5 minutes before serving. As kangaroo is a very lean meat it can easily dry out, so it is best served medium rare.
Cut potatoes into 1cm slices. Brush with olive oil and sprinkle with salt, pepper, garlic powder and paprika. Barbeque in a single layer for about 4 minutes until golden brown then flip and cook on the other side. They make a great side dish or are delicious on their own with your favourite dipping sauce.
Trim the stalk from a large mushroom such as a Portobello, and brush both sides with oil. Barbeque the underside for a few minutes then turn over and top with your favourite pizza toppings such as tomato pizza sauce, basil and mozzarella. Barbeque until the toppings are melted and heated through, then enjoy this twist on a family favourite.
Barbequed pineapple is a delicious sweet treat to top off your meal and is sure to be a crowd pleaser. Place a cup of brown sugar and 1 tablespoon of ground cinnamon in a large sealable bag and shake to combine. Place wedges of pineapple in the bag and shake to coat with the sugar mixture, then barbeque for about 4 minutes on each side until heated through and caramelised on the outside.
Try out these great barbeque options and cook up a feast during your next Ingenia Holidays getaway to one of our brilliant holiday locations.