GLOBAL WARM­ING

Things are heat­ing up and we’re not talk­ing about the weather! This bar­be­cue sea­son, go be­yond your own back­yard and grill up one of these in­ter­na­tional dishes

Super Food Ideas - - CONTENTS -

CITRUS-SPIKED SALMON NI­COISE SALAD

SERVES 4 PREP 20 MIN­UTES COOK 15 MIN­UTES

3 medium de­siree pota­toes

2½ ta­ble­spoons ex­tra vir­gin olive oil

1 es­chalot, finely chopped

1 ta­ble­spoon finely chopped ca­pers

1 ta­ble­spoon finely chopped fresh chives

1 tea­spoon finely grated lemon rind 4 x 150g bone­less salmon fil­lets, skin on

2 ta­ble­spoons lemon juice

2 cos let­tuce hearts, halved length­ways 200g baby green beans, trimmed

250g mini roma toma­toes, halved

2 hard-boiled eggs, halved

²⁄³ cup pit­ted kala­mata olives

1 Place pota­toes on a plate lined with pa­per towel. Prick all over with a fork. Cover with a piece of pa­per towel. Mi­crowave on HIGH (100%) for 4 to 5 min­utes or un­til just ten­der. Thickly slice. Place in a bowl. Driz­zle with 2 tea­spoons oil. Sea­son with salt. Toss to com­bine. 2 Com­bine es­chalot, ca­pers, chives, lemon rind and re­main­ing oil in a small bowl. Sea­son. Rub ½ the es­chalot mix­ture over salmon. Add lemon juice to re­main­ing es­chalot mix­ture and re­serve. 3 Heat a greased bar­be­cue hot­plate and grill on medium-high. Cook potato on grill for 3 to 4 min­utes each side or un­til browned. Grill let­tuce, cut-side down, for 1 minute or un­til charred. 4 Mean­while, cook salmon on hot­plate, skin-side down, for 2 min­utes or un­til skin is crisp. Turn. Cook for a fur­ther 2 to 3 min­utes for medium, or un­til cooked to your lik­ing. 5 Cook beans in a medium saucepan of boil­ing wa­ter for 2 to 3 min­utes or un­til just ten­der. Drain. Re­fresh un­der cold wa­ter. Ar­range beans, potato, let­tuce, tomato, eggs and olives on a large serv­ing plate. Flake salmon, dis­card­ing skin. Add to salad. Serve, driz­zled with re­served es­chalot mix­ture. NU­TRI­TION: (per serve) 2309kj; 33.7g fat; 6.6g sat fat; 38.5g pro­tein; 20.3g carbs; 6.4g fi­bre; 202mg chol; 590mg sodium.

CRY­ING TIGER BEEF AND GREEN PA­PAYA SALAD

SERVES 4 PREP 15 MIN­UTES (PLUS 30 MIN­UTES

REFRIGERATION) COOK 15 MIN­UTES YOU’LL NEED A JULIENNE PEELER

FOR THIS RECIPE.

¼ cup fish sauce

¼ cup lime juice, plus wedges to serve

1 ta­ble­spoon ke­cap ma­nis

1 ta­ble­spoon sesame oil

1½ ta­ble­spoons grated palm sugar

3 tea­spoons green pep­per­corns in brine, drained, crushed

600g beef rump steak

1 medium green pa­paya (see notes)

1 car­rot

1½ cups bean sprouts, trimmed

½ cup fresh mint leaves, torn

½ cup fresh co­rian­der leaves

2 tea­spoons tamarind purée (see notes)

1 long red chilli, finely chopped

1 green onion, thinly sliced

2 ta­ble­spoons fried shal­lots

1 Com­bine fish sauce, lime juice, ke­cap ma­nis, oil and 1 ta­ble­spoon sugar in a small bowl. Place crushed pep­per­corns in a large, shal­low glass or ceramic dish. Add ½ the fish sauce mix­ture and stir to com­bine. Add beef. Turn to coat. Cover. Re­frig­er­ate for 30 min­utes. Re­serve re­main­ing fish sauce mix­ture. 2 Heat a greased bar­be­cue hot­plate or grill on medium-high. Re­move beef from mari­nade. Dis­card mari­nade. Cook for 3 to 4 min­utes each side for medium, or un­til cooked to your lik­ing. Trans­fer to a plate. Cover loosely with foil. Stand for 5 min­utes to rest. Thinly slice. 3 Mean­while, us­ing a julienne peeler, cut pa­paya and car­rot into long, thin strips. Com­bine pa­paya, car­rot, bean sprouts, mint and co­rian­der in a bowl. 4 Add tamarind purée, chilli, onion and re­main­ing sugar to re­served fish sauce mix­ture. Stir un­til sugar has dis­solved. Ar­range salad on a serv­ing plat­ter. Top with sliced beef. Driz­zle with dress­ing and sprin­kle with fried shal­lots. Serve with lime wedges. NU­TRI­TION: (per serve) 1229kj; 9.6g fat; 3.4g sat fat; 35.6g pro­tein; 14.2g carbs; 5.4g fi­bre; 96mg chol; 691mg sodium.

BAR­BE­CUED BRISKET WITH MAPLE BOUR­BON GLAZE

SERVES 6 PREP 20 MIN­UTES (PLUS OVERNIGHT MAR­I­NAT­ING) COOK 1 HOUR

2 ta­ble­spoons maple syrup

2 ta­ble­spoons bour­bon

2 ta­ble­spoons brown sugar

2 ta­ble­spoons bar­be­cue sauce

1 ta­ble­spoon whole­grain mus­tard

2 tea­spoons finely grated or­ange rind

2 ta­ble­spoons or­ange juice

1 tea­spoon smoked pa­prika

2 gar­lic cloves, crushed

2kg piece beef brisket 6 green onions, trimmed Mixed salad and ranch dress­ing, to serve Sweet Potato Rosti

600g or­ange sweet potato, coarsely grated

2 ta­ble­spoons corn­flour

1 egg, lightly beaten

¼ cup finely chopped fresh chives

1 Com­bine maple syrup, bour­bon, sugar, bar­be­cue sauce, mus­tard, or­ange rind and juice, pa­prika and gar­lic in a bowl. Sea­son with salt and pep­per. 2 Place brisket in a shal­low glass or ceramic dish. Pour over mari­nade. Cover. Re­frig­er­ate for 6 hours or overnight. 3 Pre­heat a bar­be­cue (with hood) grill and hot­plate on medium-high. Place brisket, fat-side up, in a dis­pos­able foil bak­ing tray, re­serv­ing mari­nade. Turn off bar­be­cue grill, leav­ing hot­plate on. Place tray on grill. Cook brisket, with hood closed and us­ing in­di­rect heat, for 30 min­utes. 4 Re­duce heat to medium. Cook brisket for a fur­ther 20 to 30 min­utes or un­til cooked through. 5 Mean­while, place the re­served mari­nade in a small saucepan over medium-high heat. Bring to the boil. Re­duce heat. Sim­mer, un­cov­ered, for 2 to 3 min­utes or un­til thick­ened slightly. Re­move from heat. 6 Re­move beef from tray. Place, fat-side down, on hot­plate. Cook for 5 min­utes or un­til lightly charred. Trans­fer to a plate. Cover loosely with foil. Stand for 10 min­utes to rest. Thinly slice. 7 Mean­while, make Sweet Potato Rosti Place all in­gre­di­ents in a bowl. Mix well. Sea­son with salt and pep­per. Heat a well-greased bar­be­cue hot­plate and grill on medium-high heat. Us­ing ¼ cup of potato mix­ture at a time, spoon onto hot­plate. Us­ing an egg slide, press down to make 1cm-thick rosti. Cook for 2 to 3 min­utes each side or un­til crisp and golden. Add green onion to grill. Cook, turn­ing, for 1 minute or un­til just be­gin­ning to char. 8 Serve beef with rosti, salad leaves, ranch dress­ing, green onion and driz­zle with re­served sauce. NU­TRI­TION: (per serve) 3253kj; 36.2g fat; 11.9g sat fat; 72.6g pro­tein; 37.1g carbs; 4g fi­bre; 235mg chol; 560mg sodium.

SERVES 4 PREP 25 MIN­UTES COOK 50 MIN­UTES

1.8kg whole chicken 2 tea­spoons freshly ground black pep­per 2 tea­spoons sweet pa­prika 2 tea­spoons dried onion flakes 1 tea­spoon dried oregano 1 tea­spoon dried thyme 1 tea­spoon smoked pa­prika ¼ tea­spoon cayenne pep­per 2 ta­ble­spoons ex­tra vir­gin olive oil 2 gar­lic cloves, crushed ½ lemon, zested 50g but­ter, melted Bar­be­cued corn cobs and lemon wedges, to serve Cap­sicum and Tomato Salsa 1 ta­ble­spoon ex­tra vir­gin olive oil ½ red onion, finely chopped 1 gar­lic clove, crushed 200g cherry toma­toes, halved 100g char­grilled red cap­sicum, chopped 1 ta­ble­spoon red wine vine­gar 1 tea­spoon brown sugar 2 ta­ble­spoons finely chopped fresh co­rian­der leaves

1 Pre­heat a bar­be­cue (with hood) hot­plate on medium. 2 Pat chicken dry (in­clud­ing cav­ity) with pa­per towel. Place chicken on a chop­ping board, breast-side down, with the cav­ity fac­ing you. Us­ing kitchen scis­sors, cut along both sides of back­bone and dis­card. Open out chicken. Turn over. Press down with heel of your hand, to flat­ten. 3 Com­bine spices, oil and gar­lic in a small bowl. Rub spice mix­ture all over chicken. Sea­son with salt. Cook chicken, skin-side down, on greased hot­plate for 5 min­utes or un­til skin is golden and crisp. Turn chicken. Cook, with hood closed, for 40 to 45 min­utes or un­til cooked through. Trans­fer to a plate. Cover loosely with foil. Stand for 10 min­utes. 4 Mean­while, make Cap­sicum and Tomato Salsa Heat oil in a small saucepan over medium heat. Add onion. Cook, stir­ring, for 5 min­utes or un­til soft­ened. Add gar­lic. Cook for 30 sec­onds. Add tomato, cap­sicum, vine­gar and sugar. Cover. Bring to the boil. Re­duce heat to low. Sim­mer for 10 min­utes. Re­move lid. Sim­mer for 5 min­utes or un­til salsa is thick. Stir in co­rian­der. Set aside for 10 min­utes (see note). 5 Add lemon zest to melted but­ter. Sea­son. Cut chicken into pieces. Place on a serv­ing plat­ter with tomato salsa. Driz­zle chicken with but­ter mix­ture. Serve with corn and lemon wedges. NU­TRI­TION: (per serve) 2981kj; 48.9g fat; 15.9g sat fat; 43.3g pro­tein; 21.1g carbs; 7g fi­bre; 198mg chol; 325mg sodium.

CITRUS-SPIKED SALMON NI­COISE SALAD THE INFO + CLAS­SIC MAKEOVER + CON­TAINS OMEGA-3 + EN­TER­TAIN­ING $7.89 PER SERVE 35 4 VE­G­IES PER SERVE

CRY­ING TIGER BEEF AND GREEN PA­PAYA SALAD THE INFO + ASIAN + HIGH FI­BRE + HIGH IN IRON + LOW FAT + LOW SAT­U­RATED FAT $5.19 PER SERVE BAR­BE­CUED BRISKET WITH MAPLE BOUR­BON GLAZE THE INFO + EN­TER­TAIN­ING $5.15 PER SERVE

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