Episode 12

Teriyaki chicken steaks

Serves 4
Prep time: 5 minutes
Cook time: 10 minutes

1 cup Fountain thick Teriyaki sauce

1 kg chicken thigh fillets, trimmed of fat

Place the chicken thighs between two layers of Glad wrap and beat with a mallet until
an even thickness (less than 1cm thick).

Preheat a barbecue plate or grill on high heat . Brush the chiken thighs with a little
oil and place on the grill plate.

Cook chicken on barbecue for 3-4 minutes, basting with the Teriyaki sauce. Turn over
and continue to cook a further 2-3 minutes or until chicken is cooked through and the
outside is sticky and dark. Remove chicken to a platter and drizzle with extra
marinade.
Fragrant Summer noodle salad
Serves 4-6 as a side
Prep time: 10 minutes
Cooking time: nil

100g rice vermicelli (from the Asian section of your supermarket)

1 punnet baby corn, split lengthways
¼ small Chinese cabbage (wombok), leaves washed and finely shredded
1 carrot, grated
1 lebanese cucumber, sliced on an angle
2 shallots (green onions), finely sliced
1 cup bean sprouts
¼ cup finely shredded mint
Dressing
1 long red chilli, finely diced
1 clove garlic, crushed
2 teaspoons sugar
2 tablespoons rice vinegar
¼ cup fish sauce
¼ cup water
2 tablespoons vegetable oil

Crispy fried shallots to garnish (available from the Asian section of the supermarket)

Place noodles into a large heat proof bowl and pour over enough boiling water to
cover. Separate strands with tongs and allow to stand for 5 minutes or until noodles
are soft. Drain and refresh with cold water and drain again; place into a large serving
bowl or platter.

Combine salad ingredients and toss through noodles evenly. Whisk dressing
ingredients and spoon over noodle salad, toss to mix through. Serve immediately
garnished with fried shallots.
Lamb Kofta with Raita
Prep time: 20 minutes
Cooking time: 10 minutes
Serves 4

This recipe is really versatile. The kofta can be made on skewers, or formed into
patty shapes and served as a very tasty burger, or into tiny meatballs for a lovely party
canapé. The cumin and coriander can be toasted and crushed in a mortar and pestle,
or for a quicker alternative use pre-ground spices.

1 tablespoon coriander seed

1 tablespoon cumin seed
1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, crushed
750g lamb mince (not too lean)
¼ teaspoon ground chilli
½ cup pine nuts, toasted and roughly chopped
1 egg

For Raita:
1 cup natural yoghurt
¾ cup finely shredded mint
2 teaspoons maple syrup
2 teaspoons lemon juice
Ground black pepper to taste

Heat a frying pan over medium high heat and add coriander and cumin seeds. Heat
gently, moving pan occasionally, until fragrant. Remove and grind in a mortar and
pestle until a fine powder. (Alternatively, use pre-ground spices.)

Heat oil in the same pan and cook onion and garlic over moderate heat until
translucent but not brown. Place into a large bowl and cool.
 To the onion mixture add lamb, chilli, pine nuts and egg and spend a good few
minutes working the ingredients into the lamb, kneading with your hands. It is
important to massage the meat quite vigorously, until it is sticky. This is a bit messy
but fun.

Form small handfuls of the lamb onto soaked bamboo or metal skewers, or make into
patties. Cook on a hot BBQ until cooked through. (Time will depend on the size of
your kofta.)

To make the raita, combine all ingredients and mix well.

Serve the kofta with flatbread, raita and lemon cheeks.

Fattoush
Prep time: 15 mins
Cooking time: 10 minutes
Serves 4-6 as an accompaniment

This is a traditional Middle Eastern salad – vibrant, fresh and lovely, with the crunch
of toasted Lebanese bread..

1 round Lebanese bread

2 teaspoons olive oil
Salt and pepper
2 Lebanese cucumbers, seeded and finely diced
1 punnet of very ripe cherry tomatoes, halved
½ bunch radish, finely diced
1 green capsicum, membrane removed and finely diced
1 small red onion, finely diced
½ bunch mint, coarsely chopped
½ bunch parsley, coarsely chopped
Dressing
Juice of 1 lemon
¼ cup extra virgin olive oil

Preheat oven 180 °C (160°C fan forced) and brush the Lebanese bread evenly with
oil, sprinkle with salt and pepper and bake for 10 minutes or until crisp. Cool
completely and crumple in your hands into pieces.

Combine the rest of the salad ingredients and place onto a serving platter or bowl.

Whisk lemon juice and oil together and season with salt and pepper.

Just before serving, drizzle over ¾ of the dressing and toss to mix well. Scatter over
toasted bread and finish with remaining dressing. Serve immediately.
BBQ garlic Prawns
Prep time: 15 minutes
Cooking time: 5 minutes
Serves 4

These prawns are simple and a great addition to the heartier dishes usually served at a
barbie
24 green king prawns, peeled, deveined with tails intact

2 cloves garlic, crushed

Zest of a lemon
¼ cup olive oil
Ground black pepper
Fountain sweet chilli sauce to serve

Place prawns onto a board and using a sharp small knife, cut down the back of each
prawn to “butterfly”. This gives the prawns more surface area to absorb flavour.

Combine prawns, garlic, lemon zest and black pepper and toss to mix evenly. Cover
and refrigerate for 1 hour or use immediately.

Heat a BBQ hotplate over high heat. Cook prawns for 2-3 minutes or until just cooked
through. Remove to a server platter and serve with sweet chilli sauce.
BBQ pineapple with Kahlua cream
Prep time: 10 minutes
Cooking time: 4 minutes
Makes 12 pieces

Grilling pineapple on the BBQ gives it extra sweet juiciness and a wonderful charred
appearance and flavour. The Kahlua cream is not only divine with this dish, but is
also suitable for strawberries, rockmelon, banana, really a whole range of fresh fruit.

1 fresh pineapple
¼ cup caster sugar
1 teaspoon ground cinnamon
300ml carton sour cream
¼ cup brown sugar
¼ cup Kahlua

Peel the pineapple, being careful to remove any tough fibrous bits. Halve the
pineapple from top to bottom and remove the core with a v-shaped cut. Cut each half
into 1cm thick slices.

Heat a BBQ grill over high heat and cook pineapple slices for 2 minutes each side, or
until nicely coloured with grill marks.

Meanwhile, combine the caster sugar and cinnamon.

In a separate bowl, combine the sour cream, brown sugar and Kahlua.

When the pineapple is cooked, sprinkle liberally with cinnamon sugar and serve with
a dollop of Kahlua cream.