Must-Try Long Weekend BBQ Treats

As much as I can go for a Vegemite sandwich all day, every day, it’s not quite going to cut it when hosting a BBQ this long weekend! I’ve done the research and covered all bases – a delicious dish, salad, cocktail and treat the kids are sure to love!

Shrimp On The Barbie 

Ingredients 

• 600g  raw medium prawns, peeled and deveined, tails removed
• 1⁄4 cup olive oil
• 2 small fresh red Thai chilli, stemmed and finely chopped
• 1 stalk lemongrass
• 1 small piece of ginger, peeled and grated
• salt and freshly ground black pepper, to taste
• 4 small radishes, julienned
• 1 medium carrot, julienned
• 1 cup coriander leaves
• 1 cup Thai basil leaves
• 1 head iceberg lettuce, crisp inner leaves only, for serving
• Sweet chilli sauce, for serving

Method

• Combine prawns, oil, chilli, lemongrass, ginger, salt, and pepper in a bowl; toss to combine. Cover and refrigerate at least 4 hours or up to overnight.
• Remove prawns from marinade and thread onto skewers; grill flipping once, until slightly charred and cooked through, about 3 minutes. Remove prawns from skewers and serve with radishes, carrots, coriander, and Thai basil leaves in lettuce leaves; drizzle with sweet chilli sauce

Recipe courtesy of https://www.saveur.com/

When You’re Told To “Just Bring A Salad” 

Ingredients

• 4-6 slices of roast beef
• 100g Vermicelli noodles
• 2 bunch broccolini
• 1 cup snow peas
• 2 baby bok choi
• 1 1/2 cup parsley leaves
• 1/2 cup mint leaves
• 1 cup wasabi peas
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil

Method

• Soak glass noodles in boiling water for 10min or until soft, rinse in cold water and drain well. Set aside.
• Wash bok choi thoroughly, finely slice stalks and roughly chop leaves.
• Blanch snow peas and broccolini, till bright green then plunge in cool water to stop over cooking. Slice beans and chop broccolini.
• Tear up beef.
• Toss all ingredients and top with wasabi peas.

Recipe courtesy of https://mypoppet.com.au/

Mojito, anyone?

Ingredients

• 4 limes, thinly sliced
• 1 bunch mint leaves, plus sprigs to serve
• 1 cup (250ml) white rum
• 2 tbs honey
• 1L (4 cups) soda water
• Crushed ice, to serve

Grilled Pineapple

• 1 tbs each honey and white rum
• Juice of 2 limes
• 1 pineapple (skin on), sliced lengthways into 1cm wedges, core removed

Method

• For the grilled pineapple, combine the honey, white rum and lime juice in a large bowl. Add pineapple, turn to coat and stand for 10 minutes.
• Heat chargrill pan over medium heat. Add the pineapple and cook for 1-2 minutes each side until charred. Transfer to a tray. Chill until cold. Set aside 8 pineapple wedges. Remove and discard skin from the remaining pineapple and roughly chop.
• Divide chopped pineapple, lime, mint, rum and honey among 8 x 300ml glasses. Use a muddler or rolling pin to roughly bruise. Top each glass with soda water and ice.
• Garnish mojitos with reserved pineapple wedges and extra mint. Serve immediately.

Recipe courtesy of https://www.delicious.com.au/

Edible Arts & Crafts

Ingredients

• 1 cup icing sugar
• 2 tbs milk
• black liquid food colouring
• 8 milk arrowroot biscuits
• 2 tbs desiccated coconut
• 16 brown mini M&M’s
• 8 black jelly beans
• 8 white mini marshmallows

Method

• Sift icing sugar into a large bowl. Add milk gradually and combine to create a thick icing. Add 1-2 drops of food colouring very gradually until icing is desired grey colour.
• Spread icing onto biscuits.
• Sprinkle icing with coconut. Invert to remove excess.
• Place two M&M’s for the eyes and one black jelly bean for the nose. Cut marshmallows in half horizontally and position two halves for the ears.

Recipe courtesy of https://www.kidspot.com.au/