BBQ Salmon Cutlets

Australia has some of the best seafood on the planet. In the spirit of true "fusion" style cooking comes this little gem of a recipe.

Serves 4

What you need

4Salmon steaks 150gms-250gms each and 15mm thick
3 tblspoonsAsian sesame oil (taosted)
To tasteFreshly ground pepper
For the relish:
2 tblspoonFresh lime juice
1 tblspoonFish sauce
1 tblspoonSoy sauce
1 tblspoonSugar
1 tblspoonFinely chopped fresh mint
1 tblspoonFinely chopped fresh coriander
1 TeaspoonMinced Chilli
1/2 TeaspoonMinced garlic
1 CupFinely chopped or thinly sliced cucumber

In a medium bowl, whisk together all the relish ingredients except the cucumber. Add the cucumber, stir well and allow to stand at room temperature for at least 15 minutes. Lightly brush or spray the salmon all over with oil. Season with pepper to taste. Barbecue the salmon for 4 to 5 minutes each side or until opaque throughout. Serve with the relish spooned over the top.

Spanish Chicken

If you are into the true spanish feel of flavours and can not get enough of Orporto stlye chicken then your prayers have been answered. This is a must for the lovers of rich mediteranian cuisine.

Serves 4

What you need

1 EachChicken breast (with skin)
1/4 CupExtar virgin olive oil
1/4 CupRoughly choped tarragon
2 tblspoonWhite wine vinigar 4
Zest & JuiceOrange
Zest & JuiceLime
2 TeaspoonSea salt
1 TeaspoonMinced garlic
1 TeaspoonGrated gigner
1/2 TeaspoonChilli powder
1/2 TeaspoonFreshly ground pepper

Place all marinade ingredients into a medium bowl and whisk. Rinse the chicken breasts under cold water, place them in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl and refrigerate for 3 to 4 hours. Remove the chicken breasts from the marinade and reserve the marinade. Pour the marinade into a small saucepan and boil for a minute. Barbecue the breasts, skin side down first, for 5 to 6 minutes each side or until the meat is firm and the juices run clear. Baste with the boiled marinade once, halfway through cooking.

True London Char-broil

This classic recipe for London Broil is marinated in wine and vinegar which makes it extra tender. If you really want to make it authentic try getting a Rump steak or a T-bone Steak. Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes

Serves 4

What you need

1 Steak1 steak per person 200grms-400grms (10mm-15mm thick)
5 Large garlic cloves
1/2 CupSalt
1/4 cUPDry Red wine
1/4 cUPBalsamic vinegar
1 tblspoonHoney
1 TeaspoonBlack pepper
1 TeaspoonWorcestershire sauce

Preparation: Combine all marinade ingredients, mixing well to dissolve the salt. In a heavy-duty resealable plastic bag combine London broil with marinade. Seal bag, pressing out excess air. Marinate, chilled, turning occasionally, for 4 to 6 hours. Prepare grill. Remove steak from marinate, letting excess drip off, and grill on an oiled rack set 5 or 6 inches over glowing coals, for 7 to 9 minutes on each side for medium rare. Transfer steak to a cutting board, cover with foil, and let stand 10 minutes before carving. Cut across the grain.

Texas Ranch Hand Grill

This is a fantastic way to add a southwestern flare to a porterhouse steak. With a quick sear on the grill, the chipotle paste is locked in making this dish very flavorful. Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes

Serves 2-4

What you need

1KgYour preferred steak
5 ClovesGarlic
1 TablspoonChilli powder
3 TablspoonVegtable oil
2 TeaspoonSea Salt
1/2 TeaspoonPaprika
1/2 TeaspoonBlack pepper

Preparation: Combine garlic, chili powder, salt, oil and pepper in a small bowl. Mix until it forms a thick paste. Rub paste over the entire surface of the steak. Wrap steak in plastic wrap and refrigerate for several hours. Preheat grill. Grill steak over as high a heat as you can for 2 minutes. Flip and continue grilling for 2 more minutes. Move to a cooler part of the grill or reduce heat to medium. Continue grilling until done. About 4 minutes per side.

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