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Monthly Archives: July 2010

  • BBQ Peaches & Cream

    BBQ Peaches & Cream

    Serves 4

    Ingredients: 1 CampinGaz Adelaïde® 4 Classic L Deluxe 4 fresh peaches 2 tsp butter 4 tsp caster sugar Whipped cream or crème fraiche

    Method:

    1. Cut the peaches in half and remove the stones
    2. Melt the butter then brush the undersides of the peaches with the melted butter
    3. Sprinkle on half the sugar
    4. Preheat your CampinGaz Adelaïde® 4 Classic L Deluxe to a medium heat
    5. Cook the peaches, skinned side down, for 2 minutes
    6. Turn the peaches over, brushing with more butter and sugar, and cook for a further 3 minutes
    7. Remove from the heat and serve with either whipped cream or crème fraiche
  • BBQ Grilled Lobster

    BBQ Grilled Lobster

    Serves 4

    Ingredients: 1 Outback Onyx 4 Burner Hooded Gas Barbecue with side burner 2 whole lobsters 200g butter 4 tbsp fresh basil 2 tbsp olive oil Salt and pepper

    Method:

    1. Finely chop the fresh basil into a mixing bowl
    2. Add the butter and season with salt and pepper
    3. Mix the ingredients into a smooth paste
    4. Separate the butter mix into portions, 1 for each lobster, and arrange on a plate in the fridge
    5. Split the lobster in half along its length
    6. Cut down the tail, leaving the shell intact but cutting the flesh so that you can lay it open
    7. Pull off the claws and legs of the lobster, cracking them slightly
    8. Preheat your Outback Onyx 4 Burner Hooded Gas Barbecue with side burner to a medium heat
    9. Place the claws and legs on the grill and cover with a pan.
    10. Cook for about 10 minutes, turning once
    11. Brush the lobster bodies with olive oil and grill for about 10 minutes.
    12. Remove from the heat and serve with the basil butter.
  • BBQ Moroccan Lamb chops

    BBQ Moroccan Lamb chops

    Serves 4

    Ingredients: 1 Outback Spectrum 2 Burner Flatbed Gas Barbecue 1 kg lamb chops 4 tbsp mint 4 tbsp corriander 2 cloves of garlic 2 tbsp lemon juice 2 tbsp olive oil 1 tbsp cumin 1.5 tbsp paprika 0.5 tsp ginger 0.5 tsp tumeric Salt and Pepper

    Method:

    1. Finely chop the garlic and fresh herbs
    2. Combine all of the ingredients except the lamb in a large bowl.
    3. Mix the ingredients well.
    4. Add the lamb chops and coat the meat evenly
    5. Cover the bowl and refridgerate overnight
    6. Preheat your Outback Spectrum 2 Burner Flatbed Gas Barbecue
    7. Remove the lamb from the fridge and place on the heat
    8. Cook the lamb for about 6 minutes on each side
    9. Remove the lamb from the heat and leave to rest for 5 minutes
    10. Serve with a light salad.
  • BBQ Pork Kebabs

    BBQ Pork Kebabs

    Serves 4

    Ingredients: 1 Outback Omega 200 Gas Barbecue 900g boneless pork 50ml cup olive oil 50ml red wine vinegar 2 tbsp soy sauce 1 tsp mustard powder 2 cloves garlic 0.5 tsp dried rosemary 0.5 tsp dried sage Salt and Pepper Kebab skewers

    Method:

    1. Finely chop or grate the garlic into a large bowl
    2. Add all of the rest of the ingredients to the bowl except the pork
    3. Mix the ingredients well.
    4. Add the pork and make sure that the meat is coated in the marinade.
    5. Cover the bowl and refridgerate overnight.
    6. Preheat your Outback Omega 200 Gas Barbecue
    7. Remove the pork from the fridge and thread onto kebab skewers
    8. Place the kebabs on the heat and cook for about 20 minutes turning occasionally
    9. Remove from the heat and serve
  • BBQ Spicy Potatoes

    BBQ Spicy Potatoes

    Serves 4

    Ingredients: 1 Outback Omega 200 Gas Barbecue 4 medium sized potatoes 1 onion 6 tbsp butter 1 tsp jerk seasoning 1 tsp paprika 1 tsp cayenne pepper Fresh coriander Olive oil Salt and pepper

    Method:

    1. Chop the onions and potatoes into small chunks
    2. Lightly brush a sheet of aluminium foil with olive oil
    3. Place the potatoes and onions on to the foil with the butter
    4. Mix together the spices and use the mix to dust the potatoes
    5. Season with salt and pepper
    6. Tightly wrap up the ingredients in the foil
    7. Preheat your Outback Omega 200 Gas Barbecue
    8. Place the wrapped parcel onto the heat.
    9. Cook for about 20 minutes turning the parcel occasionally
    10. Remove from the heat and place on a serving plate
    11. Serve with sprigs of fresh coriander

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