Stuck at Home? Cook Up a Storm on Your BBQ with these Recipes
The announcement by the World Health Organization that COVID-19 is a pandemic has affected the way we all live our lives. By now the world is well aware of the Coronavirus and here in Australia there are strict government directions to stay at home which has led to household behaviours changing drastically.
While lives have been disrupted, and everyone is adjusting as best they can during such an unsettling time, it is important for wellbeing to focus on positive and fulfilling things to do within your household where it is likely that inhabitants are suddenly at home all day.
It is understandable that many households are finding it challenging to maintain active, stimulating lives, especially if they are apart from relatives and close friends. No longer is it possible to socialise in groups, so there is no camping or sightseeing with family, or gathering around the outdoor BBQ with neighbours.
However, it is a good opportunity for quality time with those you live with and with some creativity, you can use this time at home to try things you’ve never done before. One idea is to make the most of your alfresco outdoor kitchen, so fire up your BBQ and hone your cooking skills. When the time comes to entertain guests again you’ll be able to wow them!
Recruit the other people in your household to help you, or have each person try something new each week. It’s more important than ever to support small businesses so where you can, source your food locally. Some small grocers are offering home delivered produce so you can still eat well and the fresh ingredients will maximise the flavour of your dishes.
So many BBQ recipes are quick and easy and you can cook any meal of the day on an electric or gas BBQ. A fry up for breakfast, chargrilled steak sandwiches for lunch, a vegetarian antipasto dish or a full roast dinner. To get you inspired, try one of these recipes this week.
WHOLE BUTTERFLIED THAI SPICED CHICKEN (Serves 4)
1 large whole chicken
4 tbsp laksa curry paste
2 tbsp vegetable oil
1 lime, zested and juiced
3 tbsp brown sugar
2 tbsp fish sauce
½ cup coconut cream
4 kaffir lime leaves, finely shredded
Prepare the chicken by placing breast side down on a board and cutting out the back bone. Flip it back over and flatten by pressing on the breastbone.
In a bowl, combine the laksa paste, vegetable oil, lime zest and juice, brown sugar, fish sauce, coconut cream and shredded lime leaves. Place the butterflied chicken in a glass or ceramic baking dish and pour the marinade over the top. Cover with cling film and leave in the fridge for 4 hours or overnight.
Preheat the BBQ on a low heat and grill the butterflied chicken for 40 minutes or until the juices from the thigh run clear when pierced with a skewer. Garnish with Thai basil, bean shoots, coriander and fresh sliced red chilli. (Serves 4)
GRILLED CORN COBS WITH SPICED MAYO
4 corn cobs with husks
1 cup whole egg mayo
1 tsp ground cayenne pepper (or chili powder) add more if desired
½ cup coriander, chopped
Sea salt and fresh ground black pepper
In a small bowl, combine the mayonnaise with the cayenne pepper and a squeeze of lime juice. Season to taste with salt and pepper.
Peel the green husks of the corn cobs back to the stem but do not remove. Tie back with kitchen twine. Remove the corn silk from the kernels.
Get the BBQ hot. Grill the corn cobs over high heat until they begin to char. Keep turning cobs until they are lightly charred on all sides.
Remove cobs from the heat and drizzle spiced mayonnaise over the top. Grate fresh parmesan cheese and garnish with chopped coriander leaves. Serve with lime wedges. (Serves 4)
MOROCCAN LAMB CUTLETS
1 tbsp Moroccan seasoning
1 tbsp honey
½ tsp ground turmeric powder
800g lamb cutlets
1 tbsp pine nuts
1 tbsp pistachios
½ cup mint leaves, chopped tomato, pistachio and chickpea salad, to serve
Mix the Moroccan seasoning with the honey, 1/4 teaspoon turmeric and salt and then brush on to the lamb cutlets.
Get the BBQ hot. Cook lamb cutlets on the grill plate of the BBQ. Grill on each side until fragrant and golden.
Toast the pistachios, 1/4 teaspoon turmeric and pine nuts in a dry frying pan for 3 minutes, making sure you keep tossing them. Crush with a pestle and mortar or chop with a knife after removing from heat.
Sprinkle over the chops with chopped mint. Serve with sliced tomatoes, pistachios, hummus and chickpea salad. (Serves 4)
GRILLED FISH TACOS
2 large snapper fillets, skin off and deboned
2 tsp ground cayenne pepper
12 white corn tortillas
2 cups red cabbage, shredded
2 cups green cabbage, shredded
½ cup whole egg mayo
2 avocados, sliced
4 roma tomatoes, seeds removed and skins diced
Sea salt and fresh ground black pepper
Lay fish fillets on a plate and season with lime juice, cayenne pepper, and sea salt. Marinate for 30 minutes.
In a large bowl mix the cabbage with the mayonnaise and some salt and pepper. Prepare the other elements so that tacos can be built as you eat.
Get the BBQ hot. Toast the soft corn tortillas on grill plate of your BBQ. Cook the fish fillets on either the grill plate or the hotplate on your BBQ. Cook for approx 5 minutes on one side before turning over to cook the other side for approx. 3 minutes.
Serve fish on large plate and break off pieces to fill tacos. Top with all other ingredients and a squeeze of lime.
Enjoy experimenting and although the surrounding decor may be the same for a while, exotic tasty meals will keep part of your day feeling fresh. Gasmate products are available in a wide range of stores across Australia. Find your local stockist and view their range of gas and electric BBQs - you will be sure to find one which suits your home and style of outdoor cooking. They also offer BBQ accessories, gas bottles and everything else you need to create your dream outdoor kitchen.
Above all, heed precautions and stay safe and healthy. Up to date information and advice on COVID-19 can be found on the Department of Health website.