Spring has sprung! Our favourite spring entertaining recipes to celebrate the sunny weather!
September 13, 2022
Spring has sprung! This time of year is one of our favourites for enjoying time outdoors due to the mild, sunny weather! Hiking, camping, road tripping and enjoying meals outdoors are so enjoyable in the springtime!
That’s why we have prepared some of our favourite spring recipes that are perfect to dish up to guests this outdoor entertaining season!
Is there anything better than kick starting your day with pikelets? We think not! Why not get your kids involved as well to make this a fun cooking experience you can enjoy as a family? This is a mouth-watering breakfast that can be whipped up on our Gasmate BBQ range.
What you need:
2 cups self-raising flour
2 large eggs (lightly beaten)
1 ½ cups milk
2 medium bananas mashed
2 tsp sugar
Pinch of salt
Canola oil spray
Maple syrup and berries to serve
1. In a large bowl add flour, salt, and sugar.
2. Add beaten eggs to the centre of the mixture and stir with a wooden spoon.
3. Slowly add the milk whilst stirring until a smooth thick batter is formed.
4. Fold in mashed banana until combined.
5. Heat a large fry pan on medium heat and before each pikelet, spray generously with canola non-stick spray.
6. Add approximately 1.5 tablespoons of batter in the centre and spread to make an even circle shape. Not too large a circle so they remain thick.
7. Cook on one side for approx. 1 minute and then flip the pikelet and cook on the other side until golden.
• The pikelets can also be cooked on a BBQ hot plate which will allow you to cook more than one at a time.
• Serve with maple syrup and fresh or frozen berries.
Poke Bowl with Teriyaki Chicken
Create this deconstructed sushi bowl as a fresh and easy to make meal that you can whip up in no time on your own Gasmate Outdoor Kitchen. You can mix and match your sushi fillings or try out our recommendation below.
What you need:
2½ cups Medium grain rice
4½ cups Water
3 tbsp Sushi seasoning (Japanese section of the supermarket)
4 Chicken thighs or Chicken breast (medium)
375g Teriyaki marinade (Masterfoods’ or similar brand)
1 Avocado (cubed)
3 Large carrots shredded/ grated
250g Edamame beans
400g Corn kernels (canned)
1 Punnet cherry tomatoes (cut into quarters)
½ Large continental cucumber (cubed)
100g Sliced pickled ginger (Japanese section of the supermarket)
210ml Kewpie Sesame Soy Japanese dressing (Japanese section of the supermarket)
Approximately 3 hours before eating, in a zip lock bag, marinate the chicken thighs/breasts in the teriyaki marinade. Use enough to cover all the chicken and close the bag ensuring all chicken is covered in marinade. Refrigerate until time to cook.
Add rice and water into a saucepan and cook on high heat. Stir every minute until the water boils so the rice doesn’t stick together. After this, cover most of the saucepan with a lid and turn down to low heat and cook for approximately 10 minutes (adjust heat if necessary to ensure water is still simmering). Stir the rice and it should be al dente. If not, put the lid back on and continue to cook until it is this consistent.
Add sushi seasoning to rice and mix to combine. Set the pot aside with the lid on for approx. 5 minutes to let the rice continue cooking and then transfer to a bowl to cool down.
Preheat the BBQ hot plate on high. Once hot, reduce heat to medium and cook thigh fillets until cooked through
Whilst rice and chicken are cooking, cut all the toppings as specified above and prepare on a tray.
To assemble poke bowls, divide cooked rice between 4 bowls. Spoon toppings on top and pickled ginger and then drizzle with sesame soy dressing – approximately 2 tablespoons per bowl.
• Substitute white rice with brown rice or other grains/quinoa for a healthier option.
• An alternative Japanese dressing is Kewpie Roasted Sesame which has mayonnaise in it.
• You can use microwave rice or microwave grains if you have access to a microwave instead of a stovetop cooking method.
• Anything goes when it comes to toppings and protein. So don’t be afraid to experiment!
Grilled Fish Tacos
There’s nothing quite like eating fresh fish when the weather is warm (Bonus points if you manage to catch your own!). Here’s one of our favourite taco recipes to add spice and flavour to your seafood. Get your Gasmate BBQ ready so you can treat your friends and family to this easy and filling meal, perfect for spring!
What you need:
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 Sour cream Fresh coriander
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 the 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 a large plate and break off pieces to fill tacos. Top with all other ingredients and a squeeze of lime.