Great Barbeque Recipes
BBQ's are such a thing in our house. Especially having invested in a massive Big Green Egg which I can tell you is worth every penny, the first thing we cooked was a roast chicken , it may have been one of the best roast chickens I have eaten . It was moist like you wouldn't believe, cooked really quickly and had an unbelievable flavour from the charcoal. I was converted from sceptical to a true believer in about 3 mouthfuls.
Now one of the things I really love about BBQ's, in fact I think this holds true for almost all my cooking, is the sauces.
Here are some of my favourite BBQ recipes, including marinades, sauces, brioche buns and more, and of course they can all be done in your Thermomix.
This is a recipe adapted from Grangers very popular Australian restaurant.
Ideally make the burgers the day before you need them to give the flavours a chance to meld.
4cm thumb of fresh ginger (approximately 20g unpeeled), peeled and roughly sliced in discs
1 handful of fresh coriander
1 red chilli deseeded and in 4 pieces (you will need to decide yourself how much to use as they can be so different)
2 lime leaves
1 clove garlic
200g fresh tuna
400g raw prawns, peeled and deveined
lettuce and radish slices (crisped in iced water) to serve
& home made mayonnaise.
Place the ginger, coriander, red chilli, lime leaves and garlic in the Thermo bowl chop 3 seconds, speed 8 repeat several times, scraping the mixture back down with a spatula. Then add the tuna and half the prawns. Chop 3 seconds speed 6.5. Roughly chop the remaining prawns with a large knife for texture and stir into the mixture with a spatula.
Season with salt and pepper.
Divide the mixture into 4 balls and with wet hands shape into patties. Leave uncovered in the fridge overnight to dry out.
They will simply need BBQing for maybe 4 minutes each side ready to serve in your homemade brioche buns with lovely fresh salad leaves and homemade mayo (stir through some lime and even fresh coriander or a dash or chilli sauce). Be sure to have your own BBQ sauce too.
Tuna & Prawn Burgers
80g butter at room temperature
20g white sugar
10g dried instant yeast
450g strong white bread flour
1 1/2 tsps fine salt
1 egg yolk, lightly beaten
sesame seeds for the top of the buns
Grease a large bowl and set aside. Line a large roasting tin or baking sheet with baking paper or a silicon liner and set aside.
Place the sugar, yeast, milk and water into the Thermomix mixing bowl and heat 3 minutes, 37°, speed 2.
Add the flour, salt, butter and egg and knead for 10 minutes using the knead function. Place this dough into the prepared large bowl to rise. Set it aside in a warm place until doubled in size (if it is a cold day see my note in the introduction).
Transfer the dough to a lightly floured work surface. Divide it into 10 equal portions, using the scales to divide it equally so that the buns will be nice and even. Form them into nice even rounds and place with at least 2 1/2 cms between them on the prepared tin. Lightly cover with cling film or a tea towel and leave to rise again to double their size.
They are now ready to cook either in a preheated oven at 200°C or if you have an egg style BBQ they can be cooked in this. Brush the buns with the egg yolk (gently so as not to deflate them) and sprinkle with sesame seeds.
Bake until golden brown and hollow sounding underneath. Roughly 15 minutes but no oven is ever quite the same.
Allow to cool on a wire rack before splitting open.