Clean up your act

WITH Christmas just days away, a high-pitched sound is careening through our suburbs.

It grinds and whistles, louder, softer and always out of reach. But it’s not the cicadas, although their ever-present din assails you too.

No, it’s the sound of Australia’s annual barbecue clean, as the good men (and women) attack their grills with brush and scourer, determined to avoid the ugly loss of face that a filthy fire would bring when friends drop by.

Research by one of our big barbecue companies reports a disturbing lack of regularity in grill maintenance.

A survey of 4000 people found that on average respondents would give it a proper scrub just 1.6 times a year, and usually right before a major event like Christmas.

Some claimed that regular cleaning was unnecessary because ‘the fire burns away the old food’.

No, untrue. Would you do the same with a frying pan? A dirty barbecue is a breeding ground for all manner of food and pest-borne illnesses, so roll up your sleeves and let’s get to it.

Begin by using a scraper to remove large grime and dispose of that.

Next, take the barbecue apart. This may involve releasing some nuts or split pins, so keep them safe in a bowl.

Arrange the parts on old newspaper and spray liberally with oven cleaner.

Leave for an hour, then wash with soapy water and rinse well.

Do the same to any dirty parts of the housing itself.

Re-assemble the barbecue, then light it to ensure gas flow is correct and to dry all parts well. Turn off, allow to cool, then rub cast-iron parts with a little neutral oil to prevent rust.

Check the automatic lighter and handles and, if you don’t yet own a cover, then now is the perfect time to invest.

All up, about 40 minutes’ work, and you’ll be ready to impress on Christmas Day.

SURF AND TURF

SERVES: 4

Ingredients

3 eschalots, finely diced

2 cloves garlic, minced

2 tbsp butter

1 tbsp plain flour

1 cup dry white wine

1 cup beef stock

2 tsp seeded mustard

100ml cream

Sea salt flakes and freshly milled black pepper

¼ bunch parsley, sliced

4 x 220g sirloin steaks Celery salt

1 tbsp extra virgin olive oil

400g prawns, peeled and de-veined Watercress and lemon wedges, to serve

Method

1. Saute the eschalots and garlic in butter in a large pan over a moderate heat on your side burner for 4 minutes, until softened. Sprinkle the flour over and cook until thickened. Pour in the wine, bring to a simmer, then add the stock, mustard and cream and simmer until thickened. Season with salt and pepper.

2. Season the steaks with celery salt and sprinkle with extra virgin olive oil. Cook on a hot barbecue grill for 8 minutes, turning often, until medium, then set aside to rest.

3. Add the parsley and prawns to the sauce and simmer until the prawns are just firm. Serve the steak with sauce, watercress and lemon.

A DIRTY BARBECUE IS A BREEDING GROUND FOR ALL MANNER OF FOOD AND PEST-BORNE ILLNESSES, SO ROLL UP YOUR SLEEVES AND LET’S GET TO IT.