100 grams or butter or 2-3 tablespoons extra virgin olive oil
Juice of half a lemon
Half a chicken stock cube, crumbled (optional)
Salt and freshly ground pepper
Peel and cut potatoes into large cubes approximately 25mm in diameter.
Place inside oven bag along with butter or olive oil, lemon juice
and stock cube. Add a little salt and pepper to taste. Close bag
with twist tie, puncture bag with a small knife in 2 or 3 places
and place in your barbecue on the hot plate OR on a baking tray
if using the grill. Cook on LOW to MEDIUM for approximately 30 minutes,
giving the bag a shake (moving potatoes around) half way through
STYLE WHOLE FISH
2 cloves of garlic, crushed
1 tablespoon fish sauce
2 tablespoons lemon or lime juice
1 tablespoon grated fresh ginger
2 tablespoons sweet chilli sauce
2 tablespoons chopped fresh coriander
1 tablespoon rice wine vinegar
1 kg (2lb) whole snapper, coral trout, sweet lip or fish to your
2 spring onions, cut into julienne strips
Preheat the barbecue on LOW to MEDIUM. Place the garlic, fish sauce,
lemon or lime juice, ginger, chilli sauce, coriander and rice wine
vinegar in a jug and mix well. Place the whole fish on a large double
or tripled over piece of well greased foil . Pour the marinade over
the fish and sprinkle with spring onion.
Wrap the fish into a parcel and cook for approximately 20-30 minutes
or until flesh flakes easily when tested. Serve immediately with
steamed rice or salad.
MUD CRAB A LA PAT HALLAM
After cooking a mud crab in this manner, you
will never boil a crab ever again. By cooking in an oven bag, you
retain all the flavour and moisture.
1 cleaned fresh mud crab cut down the middle, legs separated and
2 to 4 tablespoons of olive oil or you can use butter or margarine
if you wish.
Flavouring of your choice i.e. Garlic, chilli, coriander etc. We
personally use 1 or 2 tablespoons of “Asia At Home”
brand Coriander, Garlic and Sesame” or “Chilli and Basil”
Place all of the above into an oven bag and try to coat the crab
all over with the marinade. Seal with a twist tie, puncture bag
in 2 to 3 places with a small knife and place on a small baking
tray either on top of the grill or hot plate. Cook on LOW to MEDIUM
for approximately 20-30 minutes, or until crab changes colour and
Serve with fresh crusty bread to soak up juices.
1 x 1.5 to 1.8kg fresh chicken
1 cup of fresh breadcrumbs
1 small onion, finely diced
3 tablespoons chopped fresh herbs i.e. Tarragon, marjoram, lemon
¼ cup of pine nuts (can be omitted)
1 tablespoon melted butter
Chicken stock or water for binding seasoning ingredients
Place the above seasoning ingredients in a bowl and bind together
with chicken stock or water until you get a damp but not to soggy
consistency. Stuff the chicken and place on top of the roasting
rack. Place roasting rack either on a baking tray and place on your
grill or directly on hot plate, OR place roasting rack directly
on your grill if you have the smoker plate accessory.
Place inside COLD barbecue and turn barbecue onto LOW and roast
chicken for approximately 1½ to 2 hours (depending on size
of chicken) or until browned all over and juices run clear when
checked with a skewer. Let chicken stand for 5 to 10 minutes then
carve and serve with vegetables or salad.
For added flavour, place a small lemon or lime in the cavity of
the chicken before stuffing with seasoning, this gives the chicken
a lovely lemon or lime flavour and keeps the chicken flesh really
NB. If you do not have a baking tray, you can make one out of 2
or 3 pieces of aluminium foil which has had the sides rolled or
turned up to form a leak proof ‘baking tray’. Simply
discard when finished cooking.
STYLE ROAST LEG OF LAMB
1 boned leg of lamb
¼ cup extra virgin olive oil
1 tablespoon chopped parsley
1 tablespoon chopped rosemary
Juice of one lemon along with 1 or tablespoons lemon rind
Finely sliced red onion
Salt and pepper to taste
Mix the marinade ingredients in a glass or stainless steel dish
and place boned leg of lamb into marinade. Baste and marinate for
approximately 2 hours or overnight in your refrigerator.
Place on roasting rack on top of your grill with smoker plate accessory.
Cook on LOW for approximately ¾ hour depending on size of
leg of lamb until nicely browned all over and juices run clear when
tested with a skewer.
Rest lamb for 5 to 10 minutes before carving, serve with Greek style
potatoes and salad.
NB. If you do not have the smoker plate accessory, follow hints
as for Roast Seasoned Chicken.
LOIN OF PORK
1 rolled loin of pork
Juice of one lemon or vinegar (balsamic is tasty)
Finely chopped lemon thyme, caraway seeds and finely chopped marjoram
Salt and pepper to taste.
Score the skin of your pork, if this has not been done by your butcher.
Mix lemon thyme, caraway seeds and marjoram with salt and a little
pepper. Rub salt mixture into the cuts of the pork skin. Place on
roasting rack on top of grill with smoker plate accessory or alternatively
on top of your hot plate.
Place in pre-heated barbecue as per lighting instructions and cook
for approximately 10 to 15 minutes on MEDIUM. Turn down to LOW and
continue cooking until you have a nice crisp crackling meat juices
run clear when tested with a skewer.
Let port stand for 5 to 10 minutes before carving. Serve with roast
potatoes and vegetables or salad.
RACK OF LAMB
1 rack of lamb per person (approximately 3
to 4 chops)
Fresh thyme, rosemary and basil
Equal amounts of melted butter and olive oil
Combine freshly chopped thyme, rosemary and basil along with salt
and pepper to taste. Rub the mixture over the racks of lamb. Stand
for approximately 5 to 10 minutes then brush all over with butter-oil
mixture. Cook over grill on MEDIUM to HIGH for approximately 2 to
3 minutes each side, then turn barbecue down to LOW and cook for
a further 10-20 minutes or until cooked to your liking as required.
Allow meat to rest for approximately 5 minutes prior to serving.
Serve with steamed new potatoes and salad. Mustard of your choice
can be placed with the herbs for added flavour if wished.
1 eye of beef fillet 2kg (4lb)
Salt and pepper to taste
½ cup equal melted butter and oil mixture
¼ cup of Brandy
2 cups of soft white breadcrumbs
125g (4ozs) soft pate or liverwurst
60g (2ozs) butter
2 tablespoons chopped parsley
½ teaspoon freshly ground pepper
Trim fillet of all tissue and skin; rub all over with the salt and
pepper. Baste the fillet with a generous amount of butter/oil mixture
and place fillet onto heated hot plate or grill on MEDIUM. Turn
and baste fillet continuously for approximately 10 or 15 minutes
until well browned on all sides. Slowly baste fillet with brandy
turning the fillet as you go – be careful of flare ups if
using the grill. Cook for a further 3-5 minutes and lift aside.
Combine breadcrumbs, pate and butter with the parsley and pepper.
Mix well and spread onto flat greased aluminium foil. Place fillet
on foil and roll to coat all sides of fillet. Wrap securely in the
foil and replace onto grill or hot plate, turning often for a further
10-12 minutes. Unroll, stand for approximately 5 minutes and cut
into slices for serving.
Scotch fillet, thick rump or boned sirloin may be cooked in the
Pate can be omitted and replaced with a couple of tablespoons of
mustard of your choice.
EGG AND BACON MUFFINS
1 to 2 rashers of bacon cut in half per serve
1 egg per serve
1 slice of cheddar cheese per serve
1 English muffin per serve
Cook bacon and egg (preferably on non-stick hot plate) on LOW to
MEDIUM. Separate muffins and ‘toast’ quickly on hot
plate or grill. Place egg, bacon and cheese on top of muffin for
a tasty snack or breakfast.
1 quantity of pizza dough or a shop bought
Toppings of your choice (suggestions following)
Place rolled out pizza dough or pizza base onto lightly greased
aluminium foil or baking tray.
Place toppings on top of dough directly on to barbecue hot plate
or grill which has been pre-heated on MEDIUM. Cook on MEDIUM to
HIGH for approximately 10-15 minutes.
AUSSIE: Spread tomato paste or pizza sauce on dough,
sprinkle with grated pizza cheese, shredded ham, bacon (or both),
mushrooms, and a small beaten egg.
SUPREME: Spread tomato paste or pizza sauce on
dough, sprinkle with grated pizza cheese, shredded ham, slices of
salami, chopped capsicum, olives and mushrooms. Spread with a little
more grated pizza cheese.
THAI CHICKEN: Mix approximately 250-300g chopped
barbecue or roasted chicken with 1 tablespoon red curry paste and
2-3 tablespoons of thick coconut cream or coconut powder mixed with
a little water to form a paste. Sprinkle pizza base with grated
pizza cheese, top with chicken mixture and also a mixture of ½
to 1 finely chopped capsicum, ½ cup of fresh bean sprouts,
2-3 finely chopped spring onions and ½ cup chopped coriander
leaves. Spread a small amount of extra pizza cheese.