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.