Shannon Bennett: Seven days of outdoor dining ideas
“The evenings are long, the days are warming up, so get outside and enjoy it with an alfresco dinner”
EGG AND CHEESE BARBECUE TOAST
My Aussie version of Welsh rarebit' SERVES 4
50g unsalted butter 1/2 cup (50g) plain flour 1 cup (250ml) milk 200g cheddar cheese, grated 1 tbs Dijon mustard 2 tsp Worcestershire sauce 2 egg yolks 3 slices sourdough, lightly toasted Extra virgin olive oil, to brush I fried eggs, watercress (or baby spinach), balsamic vinegar and bacon to serve
Melt the butter in a saucepan over medium heat. Add the flour, stir to combine and then cook for 1 minute. Gradually add the milk, whisking continuously and cook until thickened. Season with salt.
Add cheese, mustard and Worcestershire sauce and whisk until smooth. Remove from the heat and then stir through the egg yolks. Set aside to cool slightly.
Spread the cheese mixture on one side of each slice of bread. Heat a large frypan or barbecue hotplate over medium-high heat. Brush with oil then, in batches, cook the toasts, cheese side down for 1-2 minutes until the cheese is golden. Flip over and place on a platter. Top with a fried egg and watercress. Drizzle with oil and balsamic vinegar and serve with bacon.
NUTRITION • 28G PROTEIN • 21G SAT FAT • 40G CARB • 7G SUGARS • 775MG SODIUM • 610 CAL (2550KJ)
“Turn sausages into a tasty dinner” SERVES 4
700g pork or chicken sausages Zest of 1 lemon, juice of 1/2 lemon 1 tbs finely chopped chives 1/4 cup (60m1) tomato sauce 2 tbs each kecap manis and mayonnaise 1 red onion, sliced into rings 2 tbs rice wine vinegar Peanut or sunflower oil to brush 1 ripe avocado, flesh mashed 4 brioche (or white)
Preheat barbecue hotplate or frypan over high heat. Remove meat from the sausage casings. Season with pepper and combine with zest and chives. Combine with your hands. Form into 4 patties – larger than the bread rolls as they will shrink when cooking.
To make the sauce, combine the tomato sauce, kecap manis and mayonnaise.
Combine the onion with rice wine vinegar and season with salt. Set aside.
Brush the patties with oil then place on the hotplate or frypan and cook for 2 minutes a side or until charred and cooked through. Remove and rest for 3-4 minutes.
Combine the avocado and lemon juice and season. Spread onto each bread roll base. Top with the patty, sauce, pickled onion, cabbage, mint and top of the roll.
NUTRITION • 29G PROTEIN • 19G SAT FAT • 41G CARB • 9G SUGARS • 2410MG SODIUM • 805 CAL (3375KJ)
BAKED RICE AND PRAWNS
"My take on the traditional paella" SERVES 4
2 tbs extra virgin olive oil onion, thinly sliced red capsicum, deseeded and choppec garlic cloves, crushed tsp each smoked paprika and mixed spice 00g short grain rice (we used arborio) cup (250m1) dry white wine L chicken stock bunch broccolini, chopped 2 extra-large green prawns uice of 1 lemon,
Preheat oven to 220ºC. Heat the oil in a saucepan over medium heat. Add onion and capsicum and cook for 3-4 minutes until softened. Add garlic and spices and cook for a further minute until fragrant. Add rice and stir to coat. Add wine and stock.
Bring to a simmer. Reduce heat to low. Cook 15 minutes or until liquid is absorbed. Stir through the broccolini. Spoon into a baking dish. Top with prawns and squeeze over lemon juice. Roast 10-15 minutes until prawns are just cooked and top of rice is starting to crisp slightly. Serve scattered with parsley and lemon wedges.
NUTRITION • 24G PROTEIN • 2G SAT FAT • 105G CARB • 4G SUGARS • 1255MG SODIUM • 650 CAL (2710KJ)
JAPANESE KINGFISH LETTUCE CUPS
"Kingfish doesn't dry out when minced SERVES 4
800g kingfish fillet, (or white fish, such as barramundi), skin off, cut into 3cm pieces 2 tbs peanut or sunflower oil 5 spring onions, thinly sliced 1 garlic clove, crushed 2 tbs each light soy sauce, mirin and oyster sauce 1 tbs fish sauce 2 little gem lettuces, leaves separated 1/4 red cabbage grated or shredded finely 4 watermelon radishes (or red radishes), thinly sliced Tonkatsu barbecue sauce (or other barbecue sauce), to serve Place the kingfish in a food processor nd pulse until very finely chopped.
Heat the peanut oil in a large frypan ver a high heat. Add the onion and arlic. Cook for 1-2 minutes until slightly oftened and then add the fish and ook, tossing, for 1-2 minutes until tarting to colour.
Add the soy sauce, mirin, oyster sauce nd fish sauce. Stir through and cook for 2-3 minutes until the sauce has reduced.
Serve the mixture in lettuce leaves topped with cabbage, radish slices and tonkatsu sauce. NUTRITION • 45G PROTEIN • 3G SAT FAT • 13G CARB • 12G SUGARS • 1760MG SODIUM • 370 CAL (1550KJ)
BARBECUE SNAPPER PARCELS
"Wrap in banana leaves for a bit of theatre" SERVES 4
4 x 160g snapper fillets, skin on 1 tbs freshly grated turmeric (or 1 tsp ground turmeric) 2 garlic doves, peeled 1 long red chilli, chopped 1 stalk lemongrass, finely grated 2 kaffir lime leaves, chopped, plus extra to serve 2 tsp sesame oil Mint and coriander leaves, rice, pickled chillies and lim
Preheat barbecue with a lid over mediumhigh heat, or preheat oven to 200ºC fan-forced. Place the turmeric, garlic, chilli, lemongrass and kaffir lime in a mortar and pestle and pound to a rough paste. Combine with sesame oil and season. Brush over the fish.
For each parcel, place two 50cm squares of foil on top of each other, then place one 50cm square of baking paper on top of the foil. Fold up the ends of the foil over the paper to create a bowl. Place a piece of fish in the middle of each bowl and drizzle with about 1 tbs water. Bunch ends of the baking paper and foil together to create a parcel. Place on barbecue grill and close lid, or place in oven, and cook for 10-15 minutes or until cooked through.
Serve fish with mint and coriander leaves, rice, pickled chillies and lime wedges.
NUTRITION • 33G PROTEIN • 1G SAT FAT • NEG CARB • NEG SUGARS • 135MG SODIUM • 180 CAL (750KJ)