Tuesday, 18. September 2007

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Barbequed

 Beef and Mince

 

 

Aussie Rump

 

1 can beer  

4 tablespoons orange marmalade

2 tablespoons soy sauce  

2 tablespoons brown sugar

2 teaspoons dry mustard  

1 teaspoon ground ginger

2 cloves garlic, crushed  

½ teaspoon salt

1 kg rump or sirloin at least 3 cm thick.

 

Mix all the marinade ingredients together in a large bowl, add the meat and turn a few times to coat well. Cover with “glad” wrap, allow to stand in refrigerator at least 4 hours, preferably overnight. Barbecue on open grill over moderate heat for about 10 mins each side (rare to medium). Brush with left-over marinade while cooking.

 

 

Aussie burgers

 

1 teaspoon chopped fresh garlic  

 ¼ cup chopped fresh parsley

1 egg, lightly beaten  

 1 cup fresh breadcrumbs or rolled oats

1 tablespoon sweet chilli sauce,  

 1 tablespoon Worcestershire sauce

6-8 buns, split and toasted  

 ½ cup tomato ketchup

500g lean beef mince  

 ½ onion, finely chopped

salt to taste  

 freshly ground black pepper, to taste

Any or all of the following burger ingredients:-  tomato, beetroot, pineapple, avocado, lettuce, cheese, bacon, onions and/or egg

 

In a bowl combine the minced beef, onion, garlic, parsley, ketchup, egg and breadcrumbs. Season to taste and mix well. Mould into 6-8 even-shaped burgers.  Barbecue the burgers for around 5-7 minutes each side, turning only once.  Serve buns with your favourite salad ingredients. 6

 

 

Beef kebabs

 

1 kg rump steak  

2 onions, wedged and separated

1 small can pineapple rings  

 10 yellow squash

1 red capsicum, cut into 2cm squares  

 1 red capsicum, cut into 2cm squares

¾ cup teriyaki sauce  

 ¼ cup honey

15 small button mushrooms  

2 small zucchinis

Bamboo skewers

 

Pound steak, chop into 2cm squares, put in deep container. Combine teriyaki sauce and honey, pour over steak, cover and cool in fridge for at least 5 hours. Prepare all other ingredients, place each in individual bowl. Drain pineapple, cut rings into ¼’s then halve each ¼ to make 8 pieces per ring. Place onion into microwave oven, microwave on high for 1 minute, remove, set aside. Slice squash through centre to make 2 circles. Thinly slice zucchini. Remove stems from mushrooms, set aside.

 

Slide 2-3 layers of onion (onion) onto skewer, then piece of red capsicum, then beef, pineapple, squash, zucchini, onion, beef, mushroom, green capsicum, pineapple, beef, squash, zucchini, red capsicum, beef then finish with onion. Place in large container with lid. Continue to make up kebabs in the same order until all meat is used up. Combine all remaining ingredients in dish, stir, add small amount of marinade and mix through. Pour remainder of marinade over kebabs, cover, and store in refrigerator for at least 2 hours. Cook kebabs on hot plate, not on grill. Left over ingredients can be stir fried to make tasty appetizer.

 

 

Thai beef salad

 

Salad                                                             Dressing

 

500gr beef fillet  

 1 teaspoon crushed garlic

3 medium Lebanese cucumbers  

 2 teaspoons finely chopped lemon grass

4 red Thai chillies, sliced thinly  

 2 teaspoons finely chopped coriander leaf

4 green onions, sliced thinly  

 1 tablespoon lime juice

½ cup fresh mint leaves  

 2 tablespoons light soy sauce

½ cup coriander leaves  

 2 teaspoons brown sugar

¼ cup fish sauce  

 1 teaspoon fish sauce

¼ cup lime juice  

 1 tablespoon grated palm sugar

250gr cherry tomatoes, halved

 

Dressing:     Combine all ingredients in a small bowl.

 

Salad:     Combine the fish sauce and lime juice in a bowl, add the beef and toss to coat, cover and store in refrigerator for at least 3 hours—preferably overnight. Drain the beef and discard the marinade. Peel the cucumber and slice thickly. Cook beef on heated oiled grill plate until browned all over and cooked as desired. Stand for 5 minutes then slice thinly. Place the beef, cucumber, chilli, onion, herbs, tomatoes and dressing in a large bowl, toss gently to combine. 4

 

 

 Thai Beef Kebabs

 

Kebabs Rice

600g thick cut rump steak  

 1-2 tablespoons peanut oil

¼ cup Soy sauce  

 2 teaspoons finely grated fresh ginger

¼ cup Oyster sauce  

 1 teaspoon finely chopped fresh chilli

¼ cup lime or lemon juice  

 500g frozen Thai rice 'n vegies mix

2 tablespoons chopped coriander

 

Cut the steak into 3cm cubes. Combine the soy sauce, oyster sauce and lime in a bowl, add the cubed steak, mix well, cover and allow to marinate in the fridge for at least 1 hour. Thread the cubes of meat onto 6 bamboo skewers and barbecue for 4 minutes each side, or until golden. Heat the oil in a wok and cook the ginger and chilli for 1 minute. Stir in the vegies, cook for a further 4-5 minutes or until hot. Stir in the coriander. Serve the kebabs on a bed of rice and garnish with fresh coriander leaves. 3

 

 

 

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