BBQ Better – A 3 Course Nth African BBQ Feast!
Ahh the humble bbq.
I remember ours as a child, a simple brick construction, top hot plate and a wire rack underneath where you shoved the wood. Basic yet practical. My dad was the type who loved charring steaks and sausages to a black charcoal hue, then insisting they were perfectly tasty. Funnily enough, I was never a fan (surprised much?). These days, grilling your dinner has become a way of life for most Aussies’ and you would be hard-pressed finding a home that didn’t have a BBQ of some sort. BBQ’s Galore is a household name and so much more than just a BBQ store. We are working with them to show you all the versatility that can come with a great BBQ. My Dad may be unimpressed but it’s not all about burnt snags!
When I left home and hubby and I bought our first bbq, a tiny hooded two burner, my new-found love of food was just beginning and the fact we had a new whizz- bang piece of shiny gas powered equipment to cook it all on made it all the more exciting. Fast forward to the present day and our 6-burner stainless steel hooded model looks more like an outdoor oven than a bbq. It sports cool stuff you never knew you needed until you had it, like a rotisserie and a wok burner! Himself also has a small charcoal BBQ which means we never have to miss out on the smokey char-grilled food experience. The bbq legs fold up and it’s small enough to take on picnics or away camping. It’s very similar to these from Ziegler & Brown. Portable, Compact – Perfect!
Having an awesome piece of grilling equipment isn’t just fun, it’s practical. It’s big enough to feed a cast of thousands, keeps the heat and cooking smells out of the house and allows the men to stand around looking like they know what they are doing (I mean of course they do…ahem). I even heard not long ago of a family undergoing a total kitchen renovation who cooked entirely from their bbq for three months (in winter, mind you). That’s the functionality and practicality of a great bbq. Not only good for overdone steaks, but a myriad of other things you probably thought was not possible outside of your kitchen. Whole fish, shellfish (throwing prawns on the Barbie is a must) even oysters! You can roast any meat in a pan, on a spit, or on the plate. You can grill vegetables, fruits, fry bacon and pancakes, even make breads or cook a cake (yes really!). Don’t even get me started on how it cooks that perfect Christmas Turkey!
I’m in love with my bbq and even himself gets into the action. He’s added a grill basket/rack (perfect for whole fish or a split chicken) a smoker box (to smoke meats in your bbq) a light for the evening (cooking in the dark is no fun), a hotplate protector thingy (which you cook on to save messing up your clean kit and plenty more nifty gear besides. All of which you can find at BBQ’s Galore.
I have put together a few things you can cook on your bbq which are easy and a lot nicer than snags and steak! Why not invite a few friends round this weekend and try this fabulous North African inspired feast for yourself?!
NTH AFRICAN INSPIRED BBQ FEAST!
ENTREE: BBQ Spatchcock with Dukkah
- 2 x spatchcock
- sea salt
- 1 x teaspoon black peppercorns
- 2 x teaspoons whole corriander seeds
- 2 x teaspoons whole cumin seeds
- 4 teaspoons white sesame seeds
- 1/3 cup whole pistachio nuts (shells off)
- Fire up your BBQ to a medium-high heat (about 180DegC);
- Carefully split the Spatchcock along one side of the breastbone from top to bottom;
- Flip it over and push down to crack the backbone of the bird so it lays flat on the board;
- Season with sea salt & pepper and place on your hot BBQ breast side down;
- A small bird like this should take approx. 10 – 12 mins each side depending on the size;
- Once done, remove from BBQ cover with foil to rest before cutting into small sections for serving.
- If you have a wok burner on your BBQ you can use this for the Dukkah otherwise a pan on your stovetop is fine.
- Place the nuts, peppercorns, corriander and cumin seeds into a pan on low heat and toast until fragrant. Be sure to keep the pan moving, you don’t want to burn them;
- Once done, remove to a food processor and finely chop;
- Transfer to your serving bowl, add your sesame seeds and season with sea salt as required.
MAIN: BBQ Lamb Backstrap with Couscous
- 1kg Lamb backstrap or fillet
- 1 x clove garlic – crushed
- 2 x teaspoons ground cumin
- 2 x teaspoons ground corriander
- 1 x teaspoon harissa
- Squeeze of lemon juice
- Sea salt & cracked black pepper
- 1 x cup instant couscous
- 1 x large handful of fresh corriander, mint and rocket – finely chopped
- seeds of half a pomegranate
- 1 x large handful whole almonds – roughly chopped
- 4 x fresh dates – roughly chopped
- Combine your garlic, cumin, corriander, pepper, harissa and lemon juice in a small bowl. Add salt to taste;
- Gently rub over the lamb and leave to marinate in the refrigerator for 4 hours or preferably overnight;
- Bring your meat out to come to room temperature while you prepare the couscous.
- Measure 1 x cup of instant couscous and place in a large bowl. Top with boiling water until the water level just covers the couscous. Work a fork through the couscous to mix the grains slightly and then place a large plate or lid on the bowl and put aside;
- Chop your herbs, almonds and dates and set aside. Remove the seeds from the pomegranate and put in a small bowl (TOP TIP! – the easiest way to do this is to hold the half fruit in the palm of your hand, cut side down. Then firmly whack the outside of the fruit with the back of a spoon and all the seeds will easily fall into your hand);
- Ensure your BBQ is on a med-high heat and place your lamb on the rack. Backstrap will take approx 3 minutes each side. You want it cooked through yet still delightfully pink in the middle.
- Once your meat is done, set aside to rest and remove the plate from the couscous bowl. Fork it through gently to fluff the grains and mix through the chopped herbs, nuts, dates and pomegranate.
- Slice your lamb and serve
DESSERT: BBQ Peaches with Marscapone Cream
- 4 x ripe peaches – cut into wedges
- 1 x tub marscapone cheese
- 2 x tablespoons icing sugar – sifted
- 10 almonds – finely chopped
- 1 x small handful fresh mint – finely chopped
- 1 x tablespoon pomegranate seeds
- Place your wedges of peach on the BBQ grill. They will not take long to cook and will need to be turned after a few minutes so each side has equal cooking time;
- Whilst the peaches are cooking, mix your icing sugar into your marscapone and place in a serving dish;
- Carefully remove the fruit from the BBQ and place atop the marscapone;
- Top with some pomegranate seeds, mint and almonds and serve.
Disclaimer: This was a sponsored post brought to you by BBQ’s Galore. Financial Compensation was recieved.