Recipe editor Angela Casley creates an al fresco feast over flames
Angela Casley fires up the barbecue for a smoky, savoury al fresco feast
BARBECUE MUSSELS WITH CHILLI Serves 4
There is something about hunting and gathering that makes the food taste so much better. Keeping it simple ensures you get the full flavour of your fresh catch. These mussels take on a slightly smoky flavour, which is heavenly when tossed through spaghetti with garlic and chilli.
20 mussels, scrubbed clean
¼ cup olive oil
3 cloves garlic, sliced
1 red chilli, sliced thinly 300g spaghetti, cooked
½ cup parsley
Salt and freshly ground pepper 1 lemon, cut into wedges Crusty bread to serve
1. Place a large pan on the edge of a barbecue and warm the oil. Add the garlic and chilli, cooking until just soft. Stir through the cooked spaghetti.
2. Place the mussels directly on the barbecue, cooking until they are all open. Place straight into the spaghetti, tossing with all the juices. Add the parsley, salt and pepper, then serve while hot with a squeeze of lemon. Some crusty barbecued bread on the side will help soak up all the flavour.
GRILLED ASPARAGUS WITH HARISSA BEANS
Serves 6
I have used asparagus, but flat beans or broccolini are equally delicious to use as a scooper to enjoy this tasty dip. Mashing the beans with a fork is quick and effective in the great outdoors. No fancy gadgets required.
Beans
420g tin butter beans 1 clove garlic
1 Tbsp harissa
2 tsp lemon zest
¼ cup lemon juice
1 Tbsp cold water Salt and pepper to taste
Dressing
2 Tbsp olive oil 2 Tbsp lemon juice 1 tsp harissa 3 bunches asparagus
1. Drain the beans and place in a bowl. Add the garlic, harissa, zest, juice and water, then mash (a little chunky is great).
2. For the dressing combine the oil, lemon juice and harissa in a jar.
3. Break the ends from the asparagus. Toss in a little oil and chargrill on your fire or barbecue until cooked through.
4. Serve the asparagus warm with the dip alongside and drizzle of dressing.
CHOCOLATE AND BERRY LAVA CAKES Makes 6
To make these, I used old tins from previous lunches. They are perfect to place on a barbecue. You may get a few crispy bits around the edges, but that only adds to the experience. Using one bowl to mix the ingredients means fewer dishes.
2 cups self-raising flour
½ cup brown sugar
½ cup chocolate chunks
2 Tbsp cocoa
2 eggs
2 Tbsp melted butter
1 cup milk
¼ cup liqueur, e.g. Cointreau, optional 1 cup berries/cherries plus a few for decorating
Creme fraiche, to serve
Icing sugar, to dust
1. Get the barbecue to a medium heat. Grease 6 x 125ml barbecue-proof containers.
2. In a bowl combine the flour, sugar, chocolate and cocoa. Make a well in the middle and add the eggs, butter, milk and liqueur, stirring to combine. Fold through the fruit. Spoon the mixture into the tins.
3. Cover with tinfoil and place on the barbecue for 35 minutes, checking after 15 minutes. It depends on the heat as to how quickly they will cook. They will be soft to touch and a little oozy in the middle.
4. Serve with creme fraiche or cream and dust with icing sugar.