Ginger Squid Seafood BBQ Recipe

Ingredients

• 650g squid hoods, cleaned
• 1 teaspoon sesame oil
• 1-2 tablespoons fresh ginger, grated
• 2 teaspoons sambal oelek or red chillies, seeds removed
• 4 tablespoons agave nectar
• lime juice
• olive oil
• rocket lettuce

Method

Slice open the squid by running a knife down the centre of the hood. Score the inside in a diagonal pattern then cut into thick strips.

In a large bowl, combine squid strips, sesame oil, grated ginger, sambal oelek (or red chillies) and agave nectar. Mix evenly.

Cook on your prepared BBQ until colour changes (approximately 3 minutes on each side).

Serve the squid immediately on a bed of rocket dressed with lime juice and olive oil.

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Mooloolaba Seafood Jambalaya BBQ Recipe

Ingredients

• 2 tablespoons sunflower oil
• 100g spicy chorizo sausage, thickly sliced
• 4 chicken drumsticks, skin off
• 250g raw king prawns, peeled and deveined, heads and shells reserved
• 1 large white onion, diced
• 1 green capsicum, diced
• 1 stick celery, diced
• 1 cup canned diced tomatoes
• 3 garlic cloves, chopped
• 6 sprigs of thyme
• 2 fresh bay leaves
• 250g long-grain rice
• 1 litre chicken stock
• 1 tablespoon Cajun Spice Mix
• salt
• freshly ground black pepper
• 2 medium male blue swimmer crabs, cooked, halved and cleaned
• 2 large moreton bay bugs halved and cleaned
• 100g cleaned squid
• 2 spring onions, finely sliced, to serve
• 1 long green chili, chopped, to serve

Cajun Spice Mix

Place the fried onion and garlic in a bowl, along with the remaining ingredients, and blitz to a fine powder using a handheld blender. The spice will keep for 1 month if stored in an airtight container.

• 2 cups sunflower oil
• 3 tablespoons fried asian shallots (buy in Asian grocers)
• 1 tablespoon fried garlic (buy in Asian grocers)
• 1 tablespoon cayenne pepper
• 1 tablespoon smoked paprika
• 1 tablespoon celery salt
• 1 tablespoon dried thyme
• 1 tablespoon fennel seeds

Method

Heat the oil in a large casserole dish or electric frying pan and cook the chorizo and chicken over medium–high heat until the chicken is golden and the chorizo is crisp. Remove with a slotted spoon, leaving the oil in the pan.

Reduce the heat to low–medium. Fry the prawn heads and shells for 5 minutes, squashing them with a potato masher to extract their flavour. Remove with a slotted spoon and discard.

Add the onion, capsicum and celery and sauté until soft. Stir in the tomatoes, garlic, thyme and bay leaves and cook for 5 minutes. Add the rice, stock, chicken and chorizo to the pan, then season with the Cajun Spice, salt and pepper. Bring to a simmer, cover and cook over medium heat for 10 minutes.

Place the crab halves into the rice. Push the bug halves into the rice and place the prawns and calamari on top, Cover and cook for a further 5 minutes.

Turn off the heat and allow too rest for a few minutes. Stir the rice to loosen it and arrange the seafood and check that it’s all cooked. Serve the dish sprinkled with the spring onions, chopped chilli and lime wedges.

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Lemon Myrtle and Ginger Barramundi Baked in Paperbark BBQ Recipe

Ingredients

• 6 x 200g fillets barramundi
• 100g butter
• 10g ground lemon myrtle
• 200ml lemon myrtle infused olive oil
• 50g pickled ginger (Asian)
• 3 lemons
• 3 limes
• 12 fresh lemon myrtle leaves
• 2 rolls paperbark (available at Essential Ingredient)
• foil and twine to wrap paperbark

Method

Clean barramundi fillets.

In a saucepan on low heat melt butter and add ground lemon myrtle, 10ml lemon myrtle oil, a teaspoon of pickled ginger, 20ml combined lemon and lime juice and set aside.

Roll out paperbark, dampen in water and brush with remaining olive oil, lay out fillets on paperbark. Place two leaves of lemon myrtle and a small amount of ginger on each fillet.

Juice one lemon and one lime and splash the fillets with the juice. Slice the remaining lemon and lime and lay on top of the fillets.

Douse the fillets with infused butter and wrap the fillets in the paperbark. Tie the ends with twine.

Wrap paperbark in foil so it doesn’t dry out.

We cook this recipe in a camp oven over hot Heat Beads® BBQ Briquettes. Bake in moderate pre-heated camp oven at 160 °C for 20 to 25 minutes. Remove foil and bake for a further five minutes to take moisture out of the bark. Enjoy!

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BBQ Chicken with Mango and Tropical Marinade BBQ Recipe

Ingredients

• 1 whole chicken
• salt and pepper

Marinade

• 1 knob ginger, grated
• 3 cloves garlic, grated
• ½ red onion, finely diced
• 1 long red chilli, finely chopped
• juice of 2 limes
• 1 tablespoon fish sauce
• 1 tablespoon mirin
• 2 tablespoons light soy sauce
• bunch coriander, roughly chopped

Salad

• mango, thinly sliced
• spring onions, thinly sliced
• coriander, roughly chopped
• red capsicum, thinly sliced
• chives, thinly sliced
• salt
• olive oil
• lemon juice

Directions

Spatchcock the chicken (or ask your butcher to do it for you).

Mix the marinade ingredients together in a bowl.

Place the chicken in a deep tray and season with salt and pepper. Pour over the marinade and rub into the chicken.

Grill the chicken on the BBQ over a medium heat, turning the chicken regularly so the skin caramelises and the juices remain in the chicken.

For the salad, mix all ingredients together and season with olive oil, salt and lemon juice. Serve with grilled chicken.

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Beer Brat Skewers with Spicy Slaw Recipe

Prep Time: 35 min

Serves: 4

Ingredients

• 4 tablespoon(s) cider vinegar
• 3 tablespoon(s) packed brown sugar
• 1 teaspoon(s) packed brown sugar
• Salt
• Pepper
• 1/4 teaspoon(s) crushed red pepper
• 1/2 head(s) (medium) cabbage, very thinly sliced, (6 cups)
• 1/2 cup(s) beer
• 2 teaspoon(s) lower-sodium soy sauce
• 2 medium onions
• 2 large red peppers
• 6 (1 pound) fully cooked bratwurst sausages

Directions

1. In large bowl, stir 3 tablespoons vinegar, 1 teaspoon brown sugar, 1/4 teaspoon salt, 1/8 teaspoon crushed red pepper, and 1/8 teaspoon freshly ground black pepper until sugar dissolves. Add cabbage; toss to coat. Let stand.
2. Prepare grill for direct grilling on medium-low.
3. In 3-quart saucepan, combine beer, soy sauce, and remaining 3 tablespoons brown sugar, 1 tablespoon vinegar, and 1/8 teaspoon crushed red pepper. Heat to boiling on medium-high, stirring. Reduce heat to maintain simmer and cook 15 minutes or until reduced to 1/3 cup, stirring often.
4. While sauce simmers, cut onions, peppers, and sausages into 1-inch chunks; thread onto skewers. Grill 10 to 12 minutes or until onions are tender and grill marks appear on sausages, turning occasionally. Brush two-thirds of sauce all over skewers and grill 5 minutes or until sauce caramelizes, turning. Transfer to serving plates; brush with remaining sauce. Serve with slaw.

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