SUM­MER BBQ ESSENTIALS

Southern Gazette (South Perth) - - OPINION -

BAR­BE­CUES are one of the great things about sum­mer.

While it is hard to go past the clas­sic steak and sausages, many other foods work well on the bar­be­cue so ex­pand your reper­toire with one of th­ese great meal ideas. • Piripiri chicken with sweet potato and corn - Make your own piripiri mari­nade or pick up a ready-made ver­sion then mar­i­nate a spatch­cocked (back­bone re­moved and flat­tened) chicken or pieces and cook on the bar­be­cue for 30-40 min­utes. For the veg­eta­bles, wrap the sweet potato in foil and cook on the bar­be­cue or coals un­til ten­der. Boil corn un­til nearly cooked be­fore fin­ish­ing off on the bar­be­cue. • Bar­be­cued whole fish - Score sides of fish and place onto al­foil lined with bak­ing pa­per. Fill cav­ity with what­ever flavour com­bi­na­tions you de­sire - ginger, lemon­grass, chilli and co­rian­der work well or keep it sim­ple with lemon, gar­lic and pars­ley. Coat the out­side with a lit­tle SIP­PING on fruit slushies will help keep you cool this sum­mer and pair per­fectly with bar­be­cues. Chil­dren love them and adults can en­joy a twist by adding al­co­hol such as vodka or gin. olive oil, fold al­foil around to form a par­cel and then bar­be­cue for about 10-15 min­utes each side. You can also place di­rectly on the grill but make sure it is well oiled to pre­vent stick­ing. • Gar­lic and chilli prawns/squid - Us­ing fresh sus­tain­able seafood, clean and pre­pare as de­sired, then leave to mar­i­nate in chilli, gar­lic and olive oil. Cook over high heat for a few min­utes un­til just cooked through. Serve with lemon and fresh pars­ley. • Mediter­ranean veg­eta­bles - Zuc­chini, egg­plant and as­para­gus are ideal for throw­ing onto the bar­be­cue and can be mixed to­gether with a lit­tle lemon juice and gar­lic to cre­ate a great side dish. • Bar­be­cued fruit - mango cheeks, pineap­ple and peaches are de­li­cious when bar­be­cued. Sim­ply grill for a few min­utes each side and serve with fresh mint and vanilla ice cream or yo­ghurt. The ba­sic recipe is about one and a half cups of fruit to one cup of ice then blended un­til de­sired con­sis­tency, adding a lit­tle more fruit or ice as needed. You can also make by cut and freez­ing fruit pieces and blend­ing one cup with one cup of juice. Choose what­ever fruit you like or have on hand; pop­u­lar com­bi­na­tions in­clude watermelon and mint with a squeeze of lime or for a trop­i­cal twist try mango, pineap­ple and or­ange.

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