Barbecued fish parcels

Serving 4

• 700g kipfler potatoes, scrubbed
• 4 x 200g perch fillets, skin removed
• 250g cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted
• 1/2 cup basil leaves, chopped
• Olive oil cooking spray
• 150g packet mixed salad greens
• Lemon wedges, to serve

1. Bring a large saucepan of salted water to the boil over high heat. Add potatoes. Cook for 15 to 20 minutes or until just tender. Drain. Set aside to cool slightly. Cut potato in half lengthways.
2. Preheat a barbecue plate on high heat. Cut four 50cm pieces of foil. Arrange potato slices over 1 half of each piece of foil. Top each with 1 piece fish. Combine tomatoes, olives and basil in a bowl. Spoon over fish. Spray lightly with oil.
3. Fold foil over to enclose fish. Fold up edges to seal. Place parcels, potato side down, on barbecue plate. Cook for 10 to 12 minutes or until fish is just cooked through.
4. Place salad greens on plates. Carefully open parcels. Spoon potato, fish, tomatoes and olives onto plates. Serve with lemon wedges.

Thai-style barbecued seafood

Serves 4

• 1 (200g) salmon fillet
• 1 (200g) blue-eye fillet
• 1kg medium green prawns, peeled, deveined, tails intact
• 4 cleaned calamari hoods
• Steamed jasmine rice and barbecued lime halves, to serve

Thai-style marinade

• 2 tablespoons kecap manis (sweet soy sauce )
• 2 tablespoons brown sugar
• 2 garlic cloves, crushed
• 3cm piece fresh ginger, cut into thin matchsticks
• 1 stick lemongrass (white part only), finely chopped
• 2 tablespoons lime juice
• 2 tablespoons sweet chilli sauce
• 4 kaffir lime leaves, vein removed, thinly sliced
• 2 teaspoons fish sauce

1. Make Thai-style marinade: Combine kecap manis, sugar, garlic, ginger, lemongrass, lime juice, sweet chilli sauce, kaffir lime leaves and fish sauce in a jug.
2. Cut fish into quarters. Cut calamari in half. Score inside flesh and cut into 3cm-wide pieces. Place seafood in a large bowl. Pour over marinade. Toss to coat. Refrigerate for 4 hours.
3. Drain seafood from marinade. Heat a barbecue char-grill or char-grill pan over medium heat. Cook blue-eye, for 3 to 4 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Cook salmon, prawns and calamari for 2 to 3 minutes each side or until salmon is just cooked through, prawns have turned pink in color and calamari is cooked through.
4. Serve with steamed jasmine rice and barbecued lime halves.

Stuffed peppers on the barbie

Serves 6

• 2 tbsp olive oil
• 50g pine nuts
• 140g long grain rice
• 2 garlic cloves, chopped
• 350g vegetable stock
• 1 bunch spring onions sliced thinly
• 140g cherry tomatoes, halved
• 150g ball mozzarella, chopped
• 140g Gorgonzola
• handful each of parsley and basil, chopped
• 3 red and 3 yellow peppers
• string, for tying

1. Make the stuffing: heat the oil in a medium pan with a lid and fry the pine nuts until lightly toasted, then add the rice and fry until the grains are glossy. Stir in the garlic, then add the stock and bring to the boil. Cover and cook for 10 minutes, until the rice is tender.Remove from the heat, cool slightly and stir in the spring onions, cherry tomatoes, mozzarella, Gorgonzola and fresh herbs. Season well and leave to cool.
2. Stuff the peppers: cut around the stalk from one pepper, remove and set aside. Make one slit down the length of the pepper and open out gently. Remove the seeds and membrane.
3. Spoon some filling into the pepper cavity, taking care not to overfill.
4. Take about a meter length of kitchen string and wrap the center point several times around the pepper stalk, tying it firmly.
5. Top with the stalk and wrap the ends of the string several times around the pepper to secure the filling. Tie the ends in a knot.Repeat with the other peppers.
6. Barbecue the stuffed peppers over moderate heat for 15-20 minutes, turning gently until the peppers are evenly browned. Don’t worry if the string chars and if the peppers split too much – wrap them in a piece of foil and finish cooking in the foil wrappers.

Grilled Onion Raita

Yield : 2 cups

• 1 1/2 teaspoons extravirgin olive oil $
• 1 onion, cut into 1/2-inch-thick slices $
• 3/4 cup finely chopped English cucumber $
• 3/4 cup plain fat-free yogurt $
• 3/4 teaspoon cumin seeds
• 1 tablespoon minced fresh cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Prepare grill.
2. Brush oil over onion. Place onion on grill rack; grill 4 minutes on each side or until browned and tender. Remove onion to a cutting board, and cool completely; chop.
3. Combine sliced onion, chopped cucumber, and remaining ingredients in a medium bowl; stir well.

Tandoori Barbecued Chicken

Serves 6

• 1.25kg (3 lb) chicken pieces, bone in
• 3 tablespoons fresh lemon juice
• 1 tablespoon salt
• 450g (16 oz) natural yoghurt, divided
• 3 tablespoons ground cumin
• 2 tablespoons ground coriander
• handful chopped fresh coriander
• 1 dessertspoon paprika
• 1/2 teaspoon ground turmeric
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 6 cloves garlic, minced

1. Score the chicken parts to help absorb more flavor. Mix together the lemon juice and salt; rub into the chicken meat. Place chicken into a shallow dish.
2. Place 1/2 of the yogurt and the cumin, ground coriander, fresh coriander, paprika, turmeric, salt, pepper and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
3. Preheat barbecue for medium heat.
4. Remove chicken from the marinade; discard any remaining marinade. Barbecue the chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.

Tandoori chicken burger with mango chutney

Serves 4

• 500g chicken breast fillets
• 100g (1/3 cup) tandoori paste
• 2 tbs Greek-style natural yoghurt
• 1 tbs fresh lemon juice
• Olive oil spray
• 1 Lebanese cucumber
• 4 large Turkish bread rolls, split, toasted
• 80g baby spinach leaves
• 3 ripe tomatoes, thinly sliced
• Fresh mint leaves, to serve
• 120g (1/3 cup) mango chutney

Minted yoghurt

• 180g (2/3 cup) Greek-style natural yoghurt
• 1 1/2 tbs shredded fresh mint

1. Cut the chicken in half horizontally. Cut each piece in half lengthways.
2. Place the tandoori paste, yoghurt and lemon juice in a shallow glass or ceramic dish and stir until well combined. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 10 minutes to marinate.
3. Preheat a barbecue grill or chargrill on medium-high. Lightly spray both sides of the chicken with olive oil spray. Add the chicken to the barbecue and cook for 2 minutes each side or until cooked through.
4. Meanwhile, to make the minted yoghurt, combine the yoghurt and mint in a small bowl.
5. Use a vegetable peeler to slice the cucumber lengthways into thin ribbons. Spread the minted yoghurt evenly over the base of each bread roll. Top with the spinach, tomato, cucumber, chicken and mint leaves. Top with the remaining bread and serve with the mango chutney.