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A taste of the great outdoors
Burgers and fruit kebabs make the perfect barbecue treats
AL fresco eating is always fun. Make the effort to get the BBQ smouldering as the good weather won’t last forever and you will miss a great chance for outdoor eating.
Chicken Teriyaki Burgers with Grilled Pineapple and Red Onions
This is a fresh take on the classic burger. You can buy olive oil sprays at most supermarkets or just pour the oil into a cup and use a pastry brush.
Serves 4
Ingredients
For the grilled onions:
One red onion, sliced half an inch thick.
One teaspoon of crushed coriander seeds.
One teaspoon of fresh chopped thyme.
1/2 cup white wine.
Two tablespoons
of olive oil.
One teaspoon of
lemon juice.
Method
For the burgers:
Four slices of white bread, crusts removed and crumbed.
Three tablespoons of teriyaki sauce.
500g of ground chicken.
Three tablespoons of finely diced onions.
One clove of garlic, minced.
One teaspoon of chopped fresh parsley.
One teaspoon of sesame oil.
Two teaspoons of mustard.
One egg, lightly beaten.
1/2 a teaspoon of salt.
1/2 a teaspoon of freshly ground pepper.
1/4 a teaspoon of nutmeg.
Three to four drops of Tabasco sauce.
For the grilled pineapple:
One small pineapple, peeled and sliced.
1/4 a teaspoon of salt.
Olive oil spray.
Four burger buns.
To make the onions: Place the onion slices in a shallow baking dish. In a saucepan, combine coriander seeds, thyme, wine, oil, and lemon juice. Bring to a boil over a medium heat. Let cool slightly, then pour mixture over onions. Cover and refrigerate for two hours.
To make the burgers: In a large bowl, combine breadcrumbs with the teriyaki sauce and let rest for five minutes. Fold in the ground meat. Sauté the onions, garlic, and parsley in sesame oil for one minute. Add to ground meat mixture and combine.
Add the mustard, egg, salt, pepper, nutmeg, and hot sauce. Shape into four burgers and refrigerate, covered, for one hour.
To make the pineapple:
Place the pineapple slices on paper towels to drain. Remove and sprinkle with salt. Spray lightly with the olive oil. Set aside.
Spray the burgers lightly with oil and place in centre of cooking grate. Grill for six to eight minutes until well-done turning once halfway through cooking. Place onions on grill for four to six minutes, turning once halfway through cooking and cook the pineapple for one to two minutes, turning once halfway through cooking. Place the burgers on the grilled buns; top with pineapple and onion.
Fruit Kebabs with Butterscotch Sauce
Serves 8
Ingredients
For the sauce:
125g of unsalted butter.
125g of caster sugar.
175g of soft dark brown sugar.
250g of golden syrup.
600ml of double cream.
For the kebab:
Eight ripe apricots or plums.
One pineapple.
Two large bananas.
Two dessert pears.
Two figs, halved.
Two tablespoons of caster sugar.
One or two
tablespoons of honey.
Eight wooden skewers soaked in water for one hour to prevent charring.
Method
Gently heat the butter, sugars and golden syrup together until the butter has melted. Bring the mixture to the boil, stirring well and leave it to bubble for three to four minutes.
Remove the pan from the heat and stir in the cream. Return to a gentle heat to simmer for five minutes until slightly thickened. Sieve into a small flameproof dish and leave to cool. Cover and refrigerate until required.
Halve and stone the plums and or apricots. Cut away the rind on the pineapple. Halve and remove the core if woody then cut the pineapple into wedges.
Arrange on a large platter with the apricots or plums and figs. Cover and leave until needed. Just before you are ready to barbecue the kebabs, peel the bananas and pears. Core and quarter the pears and cut the bananas into chunks.
Thread the fruit alternately onto the kebabs. Heat the sauce through on the barbecue.
Sprinkle the fruit kebabs with caster sugar and drizzle with a little honey and cook them for five minutes over a hot area on the barbecue, frequently turning them.
As soon as the fruit becomes slightly caramelised and just tender, transfer to individual plates.
Place the warm butterscotch sauce in the centre of the table and start dipping! |
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