LOCATION: Recipes >> Ethnic >> Australian Menu 02
Australian Menu 02
Stuffed Mushrooms with Bacon and Cheese
3 bacon rashers, rind removed
1/2 cup grated mozzarella
1 tbsp sour cream
1/2 cup breadcrumbs
1 tbsp dry mustard
1/2 tbsp ground black pepper
12 large mushroom caps, stalks removed
1 tbsp sweet paprika
Grill bacon until crisp, chop coarsely. Combine with cheese, sour
cream, crumbs, mustard and pepper. Spoon into mushroom caps, sprinkle
each with paprika. Cook on BBQ grill plate until cheese melts.
1 large bream, gutted and scaled
1 cup breadcrumbs
2 tbsps fresh parsley
1 tbsp fresh thyme
1/2 tbsp salt
1/2 tbsp pepper
15 g melted butter
2 tbsps olive oil
lemon wedges, to serve
Clean the cavity of the fish with absorbent paper dipped in salt.
Score both sides of the fish at 2 cm intervals with a sharp knife.
Place crumbs and herbs in a small bowl. Grate rind of lemon, squeeze
lemon and strain juice. Add to crumbs with salt, pepper and butter,
mix well. Fill cavity with filling and secure with skewers. Brush
with olive oil. Place fish in a frame or grill plate and BBQ over
a lightly oiled flat plate for 15-20 minutes, turning once, or
until cooked. Serve with lemon wedges. NB: fish can also be cooked
in a well greased foil parcel of double thickness.
Quick and Easy BBQ'd Vegetables
4 corn cobs
4 large zucchini
2 tbsps olive oil
2 tbsp lemon pepper
1 tbsp onion powder
Remove corn husks, rinse. Trim zucchini and cut in half lengthways.
Blanch corn in boiling water for 6 minutes and zucchini for 3
minutes. Drop into iced water. Drain, pat dry. Brush with olive
oil, sprinkle with seasonings. Place in a bake tray. Place tray
on BBQ and cook 8 minutes with cover on.
3 cups self raising flour
1 tbsp salt
250 ml milk
1 lightly beaten egg
1 tbsp sesame seeds
1/4 tbsp ground sweet paprika
Sift flour and salt into a large bowl. Cut butter into small portions
and rub into flour until mix resembles breadcrumbs. Make a well in
the centre and add the milk and egg. Mix with a knife. Form into
a round and place on baking tray, lined with a double layer of
foil, shiny side down. Pat out to 20 cm in diameter. Brush with
water, sprinkle with seeds and paprika. Bake on BBQ with lid on
25-35 minutes - should sound hollow when tapped.
Bananas in Rum
1 tbsp lime juice
30g melted butter
1/4 cup rum
6 bananas, peeled and halved lengthways
3 tbsps brown sugar
vanilla ice cream
Stir together lime juice, butter and rum. Add bananas and turn to
coat. Sprinkle with brown sugar. Place tray on the BBQ and cook
10 minutes, until bananas are soft. Spoon onto plates and serve
with ice cream.
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