AUSSIE CLASSICS
Better Homes & Gardens Australia|February 2022
PUT ON A SENSATIONAL SPREAD OF OLD FAVES WITH NEW TASTE TWISTS FOR YOUR SUMMER SOIREES!

MEGA BARBECUE PLATTER

Give your backyard barbie international flair and sprinkle your chicken, lamb and prawn skewers with dukkah – a Middle Eastern spice blend – before serving with tabouli, flatbread and yoghurt. Add American-style pork ribs, marinated in a smoky sauce and cooked long and slow, for finger-licking results.

MEGA BARBECUE PLATTER

Preparation time 30 mins

Cooking time 1 hour 50 mins

Serves 6

1kg American-style pork spare ribs

Sea-salt flakes and freshly ground black pepper, to season

600g chicken thigh fillets, trimmed, cut into 4cm pieces (you’ll need 16 pieces)

600g lamb leg steaks, trimmed, cut into 4cm pieces (you’ll need 16 pieces)

16 raw peeled king prawns

2 Tbsp olive oil 1/4 cup lemon and almond dukkah

2 Tbsp honey Storebought tabouli, lemon wedges, flatbread and Greek-style yoghurt, to serve

RIB MARINADE

1/2 x 355ml bottle pale ale

1/3 cup smoky barbecue sauce

2 Tbsp maple syrup

1 Tbsp Worcestershire sauce

1 Tbsp Australian mustard

1/2 x 40g sachet McCormick’s

Smokin’ Texas BBQ Rub

STEP 1 Preheat oven to 160°C fan-forced (180°C conventional).

STEP 2 To make rib marinade, place all ingredients in a medium saucepan and stir over low heat until combined. Bring to the boil and simmer, stirring occasionally, for 10 minutes, until thickened slightly. Remove from heat.

STEP 3 Place pork ribs in a large, non-stick roasting pan. Pour half of the marinade over ribs. Season. Turn to coat. Cover pan tightly with greased foil. Roast for 1 hour and 30 minutes, or until meat is tender.

STEP 4 Thread chicken, lamb and prawn pieces onto 12 metal skewers (4 pieces of 1 kind of meat per skewer). Drizzle with oil. Sprinkle with dukkah.

STEP 5 Heat a large barbecue grill plate over high heat. Add skewers. Cook prawn skewers for about 2 minutes per side, or until cooked through. Remove and drizzle with honey. Cook chicken and lamb skewers for 4-5 minutes per side, or until cooked through. Remove and drizzle with a little honey.

STEP 6 Cook ribs on same barbecue grill plate for 5 minutes, turning occasionally and brushing with remaining marinade, until sticky.

STEP 7 Arrange skewers and ribs on a large platter with tabouli, lemon wedges, flatbread and yoghurt. Serve.

PEACH AND WALNUT SALAD

A summer barbie needs a seasonal salad, like this fruity beauty with nuts for crunch and a tangy dressing. It will go beautifully with anything you cook up on the barbie.

PEACH AND WALNUT SALAD

Preparation time 10 mins

Cooking time 5 mins

Serves 6

1/3 cup walnuts

1 Tbsp maple syrup

100g mixed salad leaves

1 red radicchio, leaves torn

1 bunch watercress, leaves picked

1 avocado, seeded, sliced

2 yellow peaches, seeded, thickly sliced

DRESSING

1/4 cup extra virgin olive oil

1 tsp Dijon mustard

2 Tbsp lemon juice

Sea-salt flakes and freshly ground black pepper, to season

STEP 1 In a frying pan over medium heat, toss walnuts for 1-2 minutes until lightly toasted. Drizzle with maple syrup. Transfer to a plate.

STEP 2 To make the dressing, whisk oil, mustard and juice together. Season.

STEP 3 On a serving platter, combine leaves, avocado, peach and walnuts. Toss with dressing. Serve.

GIANT SAUSAGE ROLL

Get the party started with a classic crowd pleaser. This oversized sauso roll is designed to slice and serve with a dollop of tomato chutney and pretty pastry gum leaves. Fancy!

GIANT SAUSAGE ROLL

Preparation time 30 mins Cooking time 55 mins Serves 6

3 sheets frozen puff-pastry, partially thawed

1 free-range egg, lightly beaten Black and white sesame seeds,

to sprinkle

FILLING

1 Tbsp extra virgin olive oil

1 large onion, finely chopped

2 tsp garlic and herb seasoning

6 slices white sandwich bread, crusts removed, torn 1/3 cup milk

250g sausage mince

500g lean beef mince

1 free-range egg 1/4 cup tomato chutney, plus extra, to serve

1/3 cup finely chopped flat-leaf parsley leaves

Sea-salt flakes and freshly ground black pepper, to season

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional).

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