Â½ onion, finely chopped
2 cups fresh breadcrumbs
1 diced apple peeled
2 cooked, rashers bacon, diced (optional)
Â½ cup mixed fresh herbs e.g.(sage, parsley, chives rosemary, dill, coriander thyme, oregano)
Salt and freshly ground black pepper
Â½ cup sultanas or other dried fruit
Â¼ – Â½ cup toasted pine nuts
1 lemon (or lime)
3 â€“ 4 rashers of bacon to cover bird whilst cooking (optional)
This recipe uses indirect cooking, this is where the outer burners are turned on while the inner burners are off, and the food is place over the inner burners with the lid closed, so that the food is heated indirectly.
Place the butter and onion in a bowl and microwave on high for 3 â€“ 4 minutes. Add the rest of the ingredients apart from the lemon and the bacon rashers that will eventually cover the bird.
Cut the lemon in half, and squeeze one half of it into the cavity of the bird. Stuff the bird with the stuffing, and squeeze the remaining lemon half over the bird itself top with 3 â€“ 4 bacon rashers if you so desire.
Allow 1 Â½ hours cooking time for a large bird (this will vary, so trust your eyes rather than the clock), when the juices run clear the bird is done.
6 lamb steaks, about Â½lb. each
Â½ cup mint leaves
Â½ cup parsley sprigs
6 tablespoons olive oil
Salt and pepper to taste
Place the mint and parsley in a blender and process. Pour in oil and blend.
Remove and pour over the lamb steaks. Add a pinch of salt and pepper and marinade for 30 minutes.
Cook on the Grill to required degree.
1 leg of lamb, boned and butterflied
2 cups finely chopped onion
3 large cloves garlic, peeled and minced
1 jalapeÃ±o pepper, sliced, or 2 teaspoons jalapeÃ±o sauce
1 tablespoon finely minced fresh ginger
1 cup fresh coriander leaves
Juice of two lemons
1 teaspoon ground coriander powder
1/3 cup olive oil
Salt and freshly ground black pepper
3 tablespoons honey
2 tablespoons soy sauce
Place the butterflied lamb on a chopping board and even out the thickness of the lamb by flattening it with a meat mallet. Using a sharp knife make a few deep insertions in the meat (so the flavor of the marinade will penetrate even further).
Combine the onion, garlic jalapeÃ±o pepper, ginger, coriander lemon juice, and oil in a food processor or blender and process until finely minced. Season to taste with salt and pepper.
Pour the marinade into a large resealable bag and add the lamb. Seal the bag and leave in the fridge overnight.
Preheat the grill until it is very hot. Remove the lamb from the bag. Combine the honey and soy to make the glaze and brush over the lamb. Cook over a high heat, brushing both sides with glaze several times during the cooking time. (Cooking times will vary depending on the grill but allow 20 minutes per side for medium.)
3 tablespoons minced garlic
2 teaspoons fennel seeds, crushed
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 scotch fillet of pork (about 4lb.)
1 tablespoon olive oil
This recipe uses indirect cooking.
Preheat covered grill allowing 20 minutes for it to reach medium hot.
Mash the garlic, fennel seeds, salt and pepper together. Rub the mixture over the pork and place in a roasting pan. Drizzle with the oil and place in the center of the grill where it can cook indirectly.
Cook for 2 â€“ 2 Â½ hours.
Allow meat to rest for 15 â€“ 30 minutes before carving.
Â½lb. sliced bacon
Salt and pepper
2 capsicum (peppers of any color) cut into 2.5cm pieces
24 cherry tomatoes
Herb Butter (for brushing on kebabs)
2-3 cloves garlic finely chopped
2 tablespoons finely chopped parsley
2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 teaspoons fresh basil or 1 teaspoon dried
Pinch ground nutmeg
Cook the bacon, drain it on paper towels and cut into 2.5cm pieces, season the scallops with salt and pepper. Thread four pieces of capsicum, three pieces of bacon, three scallops and three cherry tomatoes on each skewer, beginning with a piece of capsicum and alternating the order of the ingredients.
To make the herb butter, melt the butter in a small pan then add the rest of the ingredients.
SautÃ© for 30 seconds, then transfer to a bowl and use it to brush the scallop kebabs while cooking.
Cook the kebabs for 2-3 minutes each side until the scallops are cooked through.
Long thin bacon rashers
A little oil
Salt and pepper
Before using the bamboo skewers soak them in water to prevent them burning whilst cooking.
Thread the bacon and mushrooms onto the skewers, alternating as you go, allowing 1 or 2 rashers and 3-4 mushrooms per skewer. Keep them nice and tight.
Brush with oil and season with salt and pepper.
Ideally cook them on the grill, or else sautÃ© them in a pan on the grill top.
3-4 cloves garlic
2 teaspoons minced ginger
1 onion finely chopped
2-3 tablespoons mild to hot curry paste (dependant on your taste)
1.7lb. boneless chicken thighs
1 cup chicken stock
Â½ cup coconut milk
Salt and pepper to taste
Using a wok or cast iron fry pan on the gas burner ringâ€¦
SautÃ© the garlic, ginger and onion in the oil until the onion is translucent.
Add the curry paste and cook for another 2-3 minutes, stirring.
Add the chicken and cook on a low heat until it is sealed and golden in color. (Best done in two batches, adding more cooking oil as required, as too much chicken in the pan at one time steams the meat rather than browning it.)
Add the chicken stock and cook for another 2-3 minutes, then add the coconut milk and simmer for another 10 â€“ 15 minutes.
Season to taste with salt and pepper, serve with rice.
4 ham steaks
Â¼ cup pineapple juice
1 tablespoon ketchup or barbecue sauce
1 teaspoon (smooth) mixed mustard
1 teaspoon cornstarch
1 teaspoon light soy sauce
1 tablespoon maple syrup or brown sugar
Mix the marinade ingredients. Heat until boiling, stirring until glaze is thick and clear. Snip the edges of each steak in 4-6 places, so they will not curl up as they cook. Pour glaze over ham steaks in an unpunctured plastic bag, or in a shallow dish. Make sure all the ham surfaces are coated. Leave for at least 15 minutes.
Grill over high heat on a hot plate or lightly oiled grilling rack until steaks are hot, and lightly browned on both sides, about 3-5 minutes per side. Do not overcook.
Grill canned pineapple rings to serve with each steak, if desired. Place on oiled heated plate or in wire basket as they break easily when turned.
2â€“ 3Â½ lb. meaty pork rib bones
1 cup water
Sprinkling of cumin
2 cloves garlic
1 tablespoon oil
1 teaspoon ground cumin
Â½ teaspoon ground coriander seeds
Â½ cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons soft brown sugar
1 tablespoon wine or cider vinegar
1 tablespoon tomato concentrate
Â½ teaspoon cornstarch
Â½ cup water
1/8 -Â¼ teaspoon chili powder
Cut the pork ribs into sections, each with 3 or 4 rib bones, and place in a large saucepan with the water and ground cumin.
Cover tightly, and simmer for 1 Â½ hours, or until meat is very tender.
While the pork cooks, make the sauce. Put the first 5 ingredients in a food processor, chop very finely, transfer to a pan and cook over a moderate heat for about 5 minutes.
Measure the remaining ingredients into the pan, using the smaller amount of chili powder unless a hot sauce is required, and simmer for about 15 minutes.
When required place the rib section on the grill, heat on each side until they sizzle, then brush with the warm sauce, and heat again on both sides. Serve with crusty bread, warmed on the grill.
1 cooked ham on the bone (about 9lb.)
8oz. can pineapple pieces in juice
Glace red cherries
Â¼ cup liquid honey
2 tablespoons prepared American-style mustard
Remove skin from ham using your hand to separate skin from fat. Weigh ham. Cut a diamond pattern in the fat. Push whole cloves into ham at point of each diamond.
Drain pineapple, reserving a quarter cup of juice. Arrange pineapple pieces and cherries over ham securing with toothpicks if necessary. Mix reserved juice, honey and mustard in a bowl and spoon over cut surface of ham.
Turn grill side burners on and preheat grill to medium heat. Place ham in roasting dish and cover dish with foil. Place dish in center of grill away from direct heat. Cover with lid and cook, allowing 10 minutes per 1.1lb.
About 20 minutes before the end of cooking, remove foil and baste ham with honey mixture, continue to cook for calculated time, basting ham with honey mixture during cooking.