through rum, vinegar, honey, half the
chives and a pinch of salt flakes.chives and a pinch of salt flakes.
Roll out lamb, slicing and trimming Roll out lamb, slicing and trimming
any thicker parts if necessary, to create any thicker parts if necessary, to create
an even thickness to ensure even cooking. an even thickness to ensure even cooking.
Transfer lamb to a dish and rub all over Transfer lamb to a dish and rub all over
with jerk seasoning. Cover and chill with jerk seasoning. Cover and chill
overnight (ideally for 24 hours). Bring overnight (ideally for 24 hours). Bring
to room temperature before cooking.to room temperature before cooking.
Heat a barbecue or chargrill pan to Heat a barbecue or chargrill pan to
medium heat. Grill lamb, turning every medium heat. Grill lamb, turning every
10 minutes, for 30-35 minutes for 10 minutes, for 30-35 minutes for
medium, or until cooked to your medium, or until cooked to your
liking. Remove from heat and rest on liking. Remove from heat and rest on
a chopping board, covered loosely with a chopping board, covered loosely with
foil and a tea towel, for 10 minutes.foil and a tea towel, for 10 minutes.
Thinly slice lamb and sprinkle with Thinly slice lamb and sprinkle with
remaining chives and chilli to serve.remaining chives and chilli to serve.SURF & TURF-STYLE SKEWERS SURF & TURF-STYLE SKEWERS
WITH BARBECUED ZUCCHINIWITH BARBECUED ZUCCHINI
SERVES 4-6SERVES 4-6
Begin this recipe 1 day ahead. You will Begin this recipe 1 day ahead. You will
need 20 wooden skewers soaked in water.need 20 wooden skewers soaked in water.2 bunches oregano, leaves picked, 2 bunches oregano, leaves picked,
plus extra leaves to serveplus extra leaves to serve
5 garlic cloves, peeled5 garlic cloves, peeled
3 green chillies, seeds removed, 3 green chillies, seeds removed,
choppedchopped
Finely grated zest and juice of 1 lemon, Finely grated zest and juice of 1 lemon,
plus extra lemon wedges to serveplus extra lemon wedges to serve(^11) // 44 cup (60ml) extra virgin olive oil cup (60ml) extra virgin olive oil
8 chicken wings 8 chicken wings
8 large, unpeeled green king prawns8 large, unpeeled green king prawns
1 each yellow and green zucchini, 1 each yellow and green zucchini,
cut into 3cm piecescut into 3cm pieces
Using a mortar and pestle, pound oregano, Using a mortar and pestle, pound oregano,
garlic, chilli, lemon zest, 2 tbs oil and garlic, chilli, lemon zest, 2 tbs oil and
a pinch of salt flakes to a paste.a pinch of salt flakes to a paste.
Place chicken wings and prawns on Place chicken wings and prawns on
a tray and rub all over with half the paste. a tray and rub all over with half the paste.
Cover and chill remaining paste until Cover and chill remaining paste until
needed. Cover and chill chicken wings needed. Cover and chill chicken wings
and prawns overnight to marinate.and prawns overnight to marinate.
The next day, preheat the oven to The next day, preheat the oven to
160°C. Grease a large baking tray and 160°C. Grease a large baking tray and
line with baking paper.line with baking paper.
Thread each chicken wing onto a Thread each chicken wing onto a
skewer, straightening as you do. Thread skewer, straightening as you do. Thread
prawns onto skewers, tail to head, then prawns onto skewers, tail to head, then
place on a tray and chill until needed. place on a tray and chill until needed.
Transfer chicken skewers to prepared Transfer chicken skewers to prepared
tray and roast for 1 hour or until cooked.tray and roast for 1 hour or until cooked.
Meanwhile, thread zucchini onto Meanwhile, thread zucchini onto
skewers, alternating colours, and place skewers, alternating colours, and place
on a tray. Drizzle with remaining 1 tbs oil on a tray. Drizzle with remaining 1 tbs oil
and set aside.and set aside.
To make the dressing, stir lemon To make the dressing, stir lemon
juice through reserved paste.juice through reserved paste.
Heat a barbecue or chargrill pan to Heat a barbecue or chargrill pan to
high heat. Grill all skewers for 3 minutes high heat. Grill all skewers for 3 minutes
each side or until grill marks appear on each side or until grill marks appear on
chicken, prawns are cooked through chicken, prawns are cooked through
and zucchini is tender.and zucchini is tender.
Transfer skewers to a platter, drizzle Transfer skewers to a platter, drizzle
with dressing and scatter with extra with dressing and scatter with extra
oregano. Serve with lemon wedges.oregano. Serve with lemon wedges.
GREEK-STYLE VEGIE BURGERSGREEK-STYLE VEGIE BURGERS
SERVES 4SERVES 4
1 (about 400g) eggplant1 (about 400g) eggplant
4 roasted red capsicums (from 4 roasted red capsicums (from
a store-bought jar), draineda store-bought jar), drained
1 green chilli, seeds removed, 1 green chilli, seeds removed,
finely choppedfinely chopped
1 garlic clove, crushed1 garlic clove, crushed
1 bunch flat-leaf parsley, leaves picked, 1 bunch flat-leaf parsley, leaves picked,
half finely choppedhalf finely chopped
1 tbs extra virgin olive oil1 tbs extra virgin olive oil
Juice of 1 lemonJuice of 1 lemon
1 red onion, thinly sliced1 red onion, thinly sliced
(^11) // 44 cup (35g) white sesame seeds cup (35g) white sesame seeds
250g haloumi, cut into 8 slices250g haloumi, cut into 8 slices
1 tsp runny honey1 tsp runny honey
4 brioche buns, split4 brioche buns, split
Wild rocket, to serveWild rocket, to serve
Heat a barbecue or chargrill pan to Heat a barbecue or chargrill pan to
high heat. Pierce eggplant 2-3 times high heat. Pierce eggplant 2-3 times
with a sharp knife and grill, turning with a sharp knife and grill, turning
occasionally, for 30-45 minutes or until occasionally, for 30-45 minutes or until
tender and charred. Using tongs, transfer tender and charred. Using tongs, transfer
to a bowl, cover and stand until cool to a bowl, cover and stand until cool
enough to handle.enough to handle.
Meanwhile, pat capsicums dry with Meanwhile, pat capsicums dry with
paper towel and grill over high heat for paper towel and grill over high heat for
2 minutes each side or until grill marks 2 minutes each side or until grill marks
appear. Set aside until needed.appear. Set aside until needed.
Scoop the cooled eggplant flesh Scoop the cooled eggplant flesh
onto a chopping board, discarding onto a chopping board, discarding
skin. Chop flesh and place in a bowl skin. Chop flesh and place in a bowl
with chilli, garlic, finely chopped parsley, with chilli, garlic, finely chopped parsley,
oil and half the lemon juice.oil and half the lemon juice.
Place onion in a bowl with a pinch Place onion in a bowl with a pinch
of salt flakes and remaining lemon juice, of salt flakes and remaining lemon juice,
and stir to combine. Stand for 5 minutes, and stir to combine. Stand for 5 minutes,
then squeeze to remove liquid.then squeeze to remove liquid.
Heat a barbecue or chargrill pan Heat a barbecue or chargrill pan
to high heat.to high heat.
Spread sesame seeds over a plate. Spread sesame seeds over a plate.
Add haloumi slices and press to coat Add haloumi slices and press to coat
both sides. Grill haloumi for 1 minute both sides. Grill haloumi for 1 minute
each side or until golden. Transfer to each side or until golden. Transfer to
a plate and drizzle with honey.a plate and drizzle with honey.
Grill brioche buns, cut-side down, Grill brioche buns, cut-side down,
for 30 seconds or until lightly toasted. for 30 seconds or until lightly toasted.
Divide capsicum, eggplant mixture Divide capsicum, eggplant mixture
and haloumi among bun bases, and haloumi among bun bases,
then top with drained onion, reserved then top with drained onion, reserved
parsley leaves and rocket. Top with parsley leaves and rocket. Top with
bun lids and serve.bun lids and serve.
GRILLED WITLOF SALADGRILLED WITLOF SALAD
SERVES 4 AS A SIDESERVES 4 AS A SIDE
1 white witlof (Belgian endive), 1 white witlof (Belgian endive),
quartered lengthwaysquartered lengthways
1 red witlof (substitute extra white 1 red witlof (substitute extra white
witlof), quartered lengthwayswitlof), quartered lengthways
2 heads baby gem lettuce, 2 heads baby gem lettuce,
quartered lengthwaysquartered lengthways
2 spring onions, trimmed, 2 spring onions, trimmed,
halved lengthwayshalved lengthways
Finely chopped chives and shaved Finely chopped chives and shaved
parmesan, to serveparmesan, to serve
ROSEMARY, HONEY & CHIVE DRESSINGROSEMARY, HONEY & CHIVE DRESSING
1 rosemary sprig, leaves picked1 rosemary sprig, leaves picked
(^11) // 22 garlic clove garlic clove
2 tbs extra virgin olive oil2 tbs extra virgin olive oil
2 tbs balsamic vinegar2 tbs balsamic vinegar
1 tbs runny honey1 tbs runny honey
For the dressing, using a mortar and For the dressing, using a mortar and
pestle, pound rosemary, garlic and pestle, pound rosemary, garlic and
a pinch of salt flakes to a paste. Stir in a pinch of salt flakes to a paste. Stir in
oil, vinegar and honey, and season with oil, vinegar and honey, and season with
freshly ground black pepper.freshly ground black pepper.
Heat a barbecue or chargrill pan to high Heat a barbecue or chargrill pan to high
heat. Grill witlof, lettuce and spring onion, heat. Grill witlof, lettuce and spring onion,
turning, for 3 minutes or until charred.turning, for 3 minutes or until charred.
Transfer grilled vegetables to a serving Transfer grilled vegetables to a serving
platter. Add dressing and gently toss platter. Add dressing and gently toss
to combine. Serve warm or at room to combine. Serve warm or at room
temperature topped with chives temperature topped with chives
and parmesan.and parmesan.
JAMIE OLIVER.