Barbecued!

Barbecued!

Paperback

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Product Details

ISBN-13: 9781552632932
Publisher: Key Porter Books
Publication date: 09/01/2001
Pages: 144
Product dimensions: 8.50(w) x 10.00(h) x 0.50(d)

About the Author

Peter Howard has worked in the Australian hospitality industry for over thirty years and has been involved in all facets of the food industry, from magazines and newspapers to radio and television. His live chef's performances are legendary within the food industry.

Read an Excerpt

Lobster Medallions
with sichuan peppercorns and orange dressing

You can see that lobster meat is very delicate just by looking at it, so treat it gently. Sichuan peppercorns are sweeter and more fragrant than other types of dried peppercorns and highlight the flavors of the lobster

serves four/medium heat/flat plate

  • 2 raw lobster tails, each 255g (9 oz), thawed and cut in half lenghtwise
  • 2 tablespoons Sichuan peppercorns, crushed with 1 teaspoon sea salt in a mortar and pestle

For the Orange Dressing

  • 1/2 cup (125ml/4fl oz) vegetable oil
  • 1/4 cup (60ml/2fl oz) freshly squeezed orange juice
  • 1/4 teaspoon sea salt
  • 1 tablespoon finely chopped Vietnamese mint
  • rind of 1 small orange, finely grated

    * chef's note:
    If Vietnamese mint is unavailable, substitute regular mint, although the flavor is different

In the Kitchen
Gently lift the flesh from the lobster tail and discard shells. Cut flesh into medallions, or 1cm (1/2 in) diagonal slices (you will get about 6 slices per tail). Sprinkle half the peppercorn and salt mixture evenly over one side of the medallions.

To make dressing, combine ingredients and mix well.

At the Barbecue
Spray the flat plate liberally with oil and cook lobster medallions, peppercorn-sprinkled-side-down, for one minute.

Spray with oil, sprinkle remaining peppercorn mixture and turn cook for a further two minutes and lift from the barbecue to a warm serving plate.

At the Table
Spoon the dressing over the lobster and served with cooked rice noodles and steamed Chinese greens.

Table of Contents

Introduction
Laws of the barbecue

Sizzling Starters

  • Chicken koftas
  • Calamari with lime juice and coriander
  • Meatballs with home-made barbecue sauce
  • Tiny arancini
  • Angels on horseback
  • Scallops with anchovy sauce
  • Asparagus rolls
  • Baba ghanoush
  • Tiny sausages with red capsicum sauce

From Ocean to Grill

  • Butterflied prawns served with chili jam
  • Salmon with lemon myrtle rub and cucumber salad
  • Barbecued gravlax of ocean trout with barbecued potatoes
  • Lobster in the shell with lemongrass and lime flavors
  • Barbecued tuna steak 'niçoise'
  • Barbecued salmon cakes
  • Drunken oysters
  • Fish patties with Indonesian flavors
  • Chived eggs with smoked salmon and brioche
  • Mussels with barbecued summer vegetables
  • Skewered prawns with barbecued lemon
  • Oysters with preserved lemon and garlic oil
  • Whole sardines with capers and pinenuts
  • Fillet of fish with mash and duck-egg dill mayonnaise
  • lobster medallions with Sichuan peppercorns and orange dressing
  • Scallops on shell with Asian flavors
  • Whole snapper with lentil and Spanish onion salad
  • Rainbow trout with dukkha and couscous

Chicken, Duck and Quail

  • Lime-marinated chicken with peanut sauce
  • Barbecued chicken breast with parsley salad
  • Chicken livers with lemon and marjoram baste
  • Chicken fajitas
  • Chicken breast with tzatziki and Greek salad
  • Duck breasts with bok choy and celeriac
  • Salt and pepper quail with wilted spinach and plum sauce

Red, Hot and Meaty

  • Barbecued beef steak stir-fry
  • Barbecued beef kebabs
  • Barbecued lamb sandwich
  • Lamb cutlets with soy and honey eggplant
  • Beef sausages and barbecued vegetable stir-fry
  • Lamb chops with green bean salad and sweet potato
  • Orange-scented meatloaf
  • Pork sausages with spiced apple and red currant jelly
  • Rissoles
  • Loin of lamb with roma tomatoes and butternut pumpkin
  • Loin lamb butterflies with potato and spinach 'caesar'
  • Pork fillet with zucchini and spaghetti
  • Perfectly barbecued beef steak
  • Veal and ham burgers with beetroot relish
  • Venison sausages with parsnip mash and Cumberland sauce
  • Boneless leg of lamb with rosemary rub

Perfect Partners

  • Corn on the cob with parsley pesto
  • Barbecued potatoes with 'tonnato' dressing
  • Mushroom ragoût
  • Mesclun leaves with goat cheese and barbecued garlic dressing
  • Barbecued pitta bread with ratatouille
  • Barbecued pear with pancetta, gorgonzola and spinach salad
  • Basic risotto
  • Beetroot with blood oranges and mustard dressing
  • Green pawpaw salad
  • Dad's barbecued onions
  • Eggplant, capsicum and sesame seed salad

Sweet Grillings

  • Bananas with rum and whipped mascarpone
  • Skewers of seasonal fruit with orange syrup
  • Strawberry crêpes with mango cream
  • Nutmeg apple slices with calvados and vanilla ice-cream
  • Cinnamon French toast with cointreau cream

Barbecue Basics

  • Barbecued garlic dressing
  • Basic hand-made mayonnaise
  • Blue cheese dressing
  • Chilli Jam
  • Nam jim dressing
  • Orange and chive dressing
  • Home-made barbecue sauce
  • lemon and mustard butter
  • Garlic oil
  • Mushroom oil
  • Peanut sauce
  • Red capsicum sauce
  • Traditional vinaigrette

Glossary
Index

Recipe

Lobster Medallions
with sichuan peppercorns and orange dressing

You can see that lobster meat is very delicate just by looking at it, so treat it gently. Sichuan peppercorns are sweeter and more fragrant than other types of dried peppercorns and highlight the flavors of the lobster

serves four/medium heat/flat plate

  • 2 raw lobster tails, each 255g (9 oz), thawed and cut in half lenghtwise
  • 2 tablespoons Sichuan peppercorns, crushed with 1 teaspoon sea salt in a mortar and pestle

For the Orange Dressing

  • 1/2 cup (125ml/4fl oz) vegetable oil
  • 1/4 cup (60ml/2fl oz) freshly squeezed orange juice
  • 1/4 teaspoon sea salt
  • 1 tablespoon finely chopped Vietnamese mint *
  • rind of 1 small orange, finely grated

    * chef's note:
    If Vietnamese mint is unavailable, substitute regular mint, although the flavor is different

In the Kitchen
Gently lift the flesh from the lobster tail and discard shells. Cut flesh into medallions, or 1cm (1/2 in) diagonal slices (you will get about 6 slices per tail). Sprinkle half the peppercorn and salt mixture evenly over one side of the medallions.

To make dressing, combine ingredients and mix well.

At the Barbecue
Spray the flat plate liberally with oil and cook lobster medallions, peppercorn-sprinkled-side-down, for one minute.

Spray with oil, sprinkle remaining peppercorn mixture and turn cook for a further two minutes and lift from the barbecue to a warm serving plate.

At the Table
Spoon the dressing over the lobster and served with cooked rice noodles and steamed Chinese greens.

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