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All a-skew


Colourful, sizzling, tasty skewers. As the weather warms up, so do our backyard barbecues. These simple and fun crowd pleasers set the chef’s creativity on fire – and everyone can pitch in with the preparation.

 

MEATY MOUTHFULS: Pairing up bite-sized morsels with their likely partners always wins. Chicken and red pepper, lamb and onion, pork and pineapple, beef and mushroom. However, marinades are the success secret, helping meat char less, tenderise, and doubling as basters for a gorgeous glaze. To sizzle up this timeless trend, plate up with a flurry of fresh herbs or microgreens, and dollops of artisan dipping sauces.

A STRING OF SEAFOOD: The smoky flavour achieved when barbecuing kaimoana is a warm weather favourite, and seafood addicts will appreciate the simplicity of four fat, juicy scallops in a row on a bamboo or metal skewer, or garlic butterflied tiger prawns – perfect with a glaze and lively salad. To stretch out these delicacies, thread skewers with pineapple, peppers and red onions and pop a cherry tomato on each end.

GIVE VEGES A GRILLING: Add crunchy rainbows of veges to your repertoire. From red, green, orange and yellow capsicums to cauliflower, zucchini, mushrooms, corn and onions. Top with tasty sauces like a lemon herb drizzle or tzatziki. Firm tofu packs a protein punch, soaking up seasonings and marinades. Try different mushroom varieties, such as oyster, for textured intensity, or the mouth-filling decadence of halloumi.

SWEET STICKS: The BBQ needn’t power down at dessert time. Firm fruits caramelise beautifully on the grill, from peaches, apricots and nectarines to exotic mango. Decorated with edible flowers, and pots of melted chocolate, yoghurt or whipped cream for dunking, or drizzle a lime and ginger marinade for a piquant zing. Add some sticky marshmallows for the kids, or, pair with a balsamic drizzle to keep things interesting.

Roast bolar with homemade spice rub: Beef + Lamb NZ


We can’t think of a better family Sunday lunch or dinner than roast beef with all the trimmings – Yorkshire puddings, rich gravy and crispy roast potatoes.

 

RECIPE SUPPLIED BY BEEF + LAMB NEW ZEALAND

 

Serves 6 

Ingredients:

BEEF
1.2kg Quality Mark beef bolar

SPICE MIX
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon curry powder
1 teaspoon sweet paprika
½ teaspoon dried oregano
Good pinch dried red chilli flakes
2 cloves garlic, crushed
¼ cup oil
Juice of ½ lemon

CRISPY ROAST POTATOES
1.5kg floury potatoes, peeled and cut into halves
¼ cup oil
25g butter

TO SERVE
• Your choice of roast seasonal vegetables
• Gravy
• Yorkshire puddings
(find recipe at www.recipes.co.nz)

METHOD:

BEEF
Combine all of the spice mix ingredients together in a small bowl. Rub over the beef bolar and place on a wire tray on a baking dish. Reduce the oven temperature to 200°C and place in the oven to roast for 40-45 minutes for medium-rare beef.
Remove beef from the oven and place on a warmed plate, cover loosely with foil and a clean tea towel and leave to rest.

CRISPY ROAST POTATOES
Place potatoes in a saucepan of salted water and bring to the boil. Reduce the heat and allow to simmer for 5-8 minutes, just so they are slightly soft around the edges. Drain and place saucepan back over the heat. Shake saucepan to dry off potatoes. Score the surface of each with a fork to scruff them up.
Place oil and butter into a roasting dish and place in oven to heat. Add potatoes, tossing well so that every surface is covered. Roast for 45 minutes at least until thoroughly golden and crisp. Sprinkle with a little salt before serving.

TO SERVE
Serve slices of beef with the potatoes, peas, gravy and Yorkshire puddings if you wish.