Barbecue-roasted baby potatoes

Equipment

You'll need 16 skewers for this recipe.

Ingredients (serves 8)

• 1kg small chat potatoes
• Olive oil cooking spray
• 2 teaspoons sea salt flakes

Method

1. Soak skewers in cold water for 30 minutes. Drain. Preheat barbecue grill plate on medium heat.
2. Place potatoes into a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low. Simmer for 5 minutes or until just tender when tested with a skewer. Drain. Rinse under cold water. Cut potatoes in half. Thread onto skewers.
3. Spray potatoes with oil. Sprinkle with sea salt. Barbecue for 30 minutes, turning every 10 minutes, or until golden and crisp

Barbecue, honey and sweet chilli marinade

Makes

1 cup

Ingredients

• 2/3 cup barbecue sauce
• 1/2 cup sweet chilli sauce
• 2 tablespoons honey
• 1 tablespoon peanut oil

Method

1. Combine barbecue sauce, sweet chilli sauce, honey and peanut oil in a bowl. Whisk until well combined. Store in a 1-cup capacity sterilised jar in the refrigerator for up to 7 days before using.

Notes & tips

• This marinade is ideal for beef or lamb (steaks, ribs or cutlets) to serve 4 to 6. Pour marinade over meat. Cover and refrigerate for a minimum of 4 hours or overnight, if time permits.

Barbecue chicken wings

Preparation Time

5 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

• 16 (about 600g) chicken drumettes
• 60ml (1/4 cup) bourbon whiskey
• 60ml (1/4 cup) honey
• 2 tsp sweet paprika
• 2 garlic cloves, crushed
• Steamed jasmine rice, to serve

Method

1. Place the chicken in an ovenproof baking dish. Combine bourbon, honey, paprika and garlic in a jug. Pour bourbon mixture over chicken and toss to coat. Cover with plastic wrap and place in the fridge for 3 hours to develop the flavours.
2. Preheat oven to 200°C. Bake chicken in preheated oven, turning occasionally, for 30 minutes or until golden brown and cooked through. Remove from oven.
3. Spoon rice among serving bowls. Top with chicken and serve immediately.

Banana & chocolate cupcakes

Preparation Time

20 minutes

Cooking Time

25 minutes

Ingredients (serves 16)

• 150g butter, at room temperature
• 155g (3/4 cup, firmly packed) brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 2 ripe bananas, peeled, mashed
• 1 x 200g pkt good-quality dark chocolate, coarsely chopped
• 300g (2 cups) self-raising flour
• 60ml (1/4 cup) milk
• White chocolate curls, to decorate

• Chocolate frosting

• 1 x 200g pkt good-quality dark chocolate, coarsely chopped
• 125ml (1/2 cup) thickened cream

Method

1. Preheat oven to 180°C. Line sixteen 80ml (1/3-cup) capacity muffin pans with paper cases.
2. Use an electric beater to beat together the butter, sugar and vanilla in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Add the banana and chocolate and stir until well combined. Use a large metal spoon to fold in the flour and milk until well combined. Spoon the mixture evenly among the prepared muffin pans and smooth the surfaces. Bake in oven for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool completely.
3. Meanwhile, to make the chocolate frosting, place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and mixture is smooth. Set aside for 30 minutes to cool slightly. Cover with plastic wrap and place in the fridge for 2 hours or until almost firm. Use an electric beater to beat the chocolate mixture until pale and fluffy.
4. Use a round-bladed knife to spread the cupcakes evenly with frosting. Sprinkle with chocolate curls to serve.

Baked fish fillets

Ingredients (serves 4)

• 2 green onions
• 1 red capsicum
• 1 carrot
• 4 thick white fish fillets, (see note)
• 1/4 cup reduced-salt soy sauce
• steamed rice or cooked noodles, to serve

Method

1. Preheat oven to 200°C. Cut onions into 5cm lengths. Remove seeds from capsicum. Peel carrot. Finely shred all vegetables and place into a bowl. Toss until well combined.
2. Line a baking dish with baking paper. Place fish fillets into prepared baking dish. Top each fillet with shredded vegetables. Drizzle with soy sauce. Season with salt and pepper.
3. Place another sheet of baking paper over fish. Fold all sides of baking paper together to form a parcel. Place dish into oven. Bake for 12 to 15 minutes, or until fish flakes when tested with a fork. Serve with rice or noodles.

Notes & tips

• Note: Perch or ling would be suitable white fish fillets for this recipe.

Balinese lamb chops

Ingredients (serves 4)

• Olive oil cooking spray
• 1 brown onion, finely chopped
• 2 tablespoons crunchy peanut butter
• 1 tablespoon sweet chilli sauce
• 1 tablespoon ketcap manis
• 270ml can light coconut milk
• 8 lamb chump chops, trimmed
• 2 x 350g packets egg noodles, cooked
• 2 bunches baby bok choy, steamed

Method

1. Preheat oven to 200°C. Heat a non-stick frying pan over medium heat. Spray with oil. Add onion. Cook, stirring, for 3 minutes or until soft. Add peanut butter, sweet chilli, ketcap manis and coconut milk to frying pan. Stir until well combined. Bring to the boil.
2. Arrange chops in a single layer in an oven-proof casserole dish. Pour over sauce. Turn to coat. Bake, uncovered, for 35 minutes or until cooked through. Serve with noodles and baby bok choy.

Baileys chocolate fudge

Preparation Time

10 minutes

Cooking Time

20 minutes

Makes

16

Ingredients

• Melted butter, to grease
• 1 x 395g can sweetened condensed milk
• 100g butter, cubed
• 255g (1 1/4 cups) brown sugar, firmly packed
• 2 tbs glucose syrup
• 150g good-quality dark chocolate, finely chopped
• 60ml (1/4 cup) Baileys Original Irish Cream liqueur

Method

1. Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.
3. Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.
4. Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions