Everything You Could Want Regarding Barbecue Recipes

On this page we will present you with the best barbecue recipes as we come across them.

Piri-Piri Prawns

Piri piri is style that comes out of southern Africa and has it's roots in the strong Portuguese influence in that area's cuisine.

Serves 4 people.

1 kg large raw prawns
4 red cayenne chillies, deseeded
7 birds eye chillies
3 cloves garlic, chopped
185ml white wine vinegar
0.5 cup olive oil
150g mixed lettuce leaves

De-head and de-shell the prawns and store in the fridge.

OK, now we need to make the sauce/marinade. Put the cayennes and the vinegar on a saucepan and simmer for approximately 5-7 minutes, until the chillies go soft.

Put the cayennes, 60ml of the vinegar, the birds eye chillies, and the garlic in a food processor and blend until smooth. Then, with the motor still running, gradually add the oil and remaining vinegar.

Take enough of the marinade out to cover the prawns and keep the marinading prawns in the fridge.

Heat the barbecue or grill plate up to high heat, and cook the prawns for 2 minutes each side, basting with marinade while they cook.

Arrange the lettuce leaves on four plates and top it with the prawns and a little of the sauce (not the portion used as marinade). Serve immediately with a cold beer or chilled white wine.

Asian Flavoured Beef Roast

The first of our chilli beef recipes is absolutely amazing, yet simple dish. It is adapted from a recipe put out by the Two Fat Ladies and is perfect to do in a hooded barbecue, or the oven if you prefer.

As you'll see below the choice of chillies for this recipe is up to you - it alls depends how hot you like it !

4 tblsp olive oil

8 spring onions, chopped

2 cloves garlic, finely chopped

900g piece of fillet or sirloin of beef

a piece of ginger, roughly the size of your thumb, chopped

1 tblsp dark soy sauce

large bunch of fresh coriander, chopped

2 of your favourite chillies, chopped(jalapeno, fresno, poblano, anaheim, cayenne)

1 piece of lemon grass, finely chopped 400ml can of coconut cream

juice of 1 lime

Heat a heavy frying pan and thoroughly seal the piece of meat all over, then put the meat aside. In the same pan heat the oil and saute the spring onions, garlic and ginger until soft. The add the soy sauce, half the coriander, the chopped chillies, the lemongrass and the coconut cream and gently heat through for five minute, stirring occasionally.

Place the sealed meat in a roasting tin and pour the vegetable and coconut mixture over the meat, then add the lime juice.

Cook at 180C for about 40-50 minutes.

Place the meat on a serving dish, pour the source over it and garnish with the remaining coriander.

Serve immediately and carve.

footer for barbecue recipes page