‘Simple’ and ‘tasty’ – these are two words many of us look for when it comes to cooking, particularly when on holidays.
Enter our expert barbecuing friends at Weber…
They’ve created five fabulous snack-style dishes that are easy to cook when at a BIG4 park, or at home, and are suitable for bigger groups. They are:
Feast your eyes on these amazing appetisers.
Serves: 8-10
Prep time: 10min
BBQ time: 20min
Ingredients
1 large cob loaf (approximately 680g)
3 tbsp olive oil
2 tsp finely chopped fresh parsley
Garlic butter
3 garlic cloves, finely chopped
100g butter, softened
1 tsp dried mixed herbs or Italian herbs
Cheese mix
250ml sour cream
250g cream cheese
1 cup grated mozzarella plus extra ¼ cup to sprinkle on top
1 cup grated parmesan cheese
Instructions
1. Prepare the BBQ for indirect cooking over medium heat (190-230°C). If using a Weber Q BBQ, set it up with a convection tray and a trivet.
2. In a small bowl, combine all the garlic butter ingredients. In a large bowl, combine all of the cheese mix ingredients. Using a bread knife, cut the top off the cob loaf. Tear the bread top into bite-sized pieces. Pull the inner bread out of the cob loaf to create a bowl. Tear the inner bread into bite-sized pieces. Coat the torn bread with 3 tbsp of olive oil, toss to evenly coat the pieces. Add one quarter of the cheese mix into the bowl of the loaf. Next, dot one quarter of the garlic butter over the cheese mix in the cob. Repeat, continuing the layering of the cheese mix and garlic butter. Finish with a sprinkle of extra grated mozzarella cheese.
3. Bake the cob loaf over indirect medium heat for 20min, or until the cheese is warm and the mozzarella has started to turn golden. When 10min into the cooking time, add the torn pieces of bread to the BBQ, and bake around the loaf (indirect medium heat) for 10min.
4. Remove the cob loaf and torn bread from the BBQ. Garnish with chopped parsley.
Top tip: Serve immediately. This won't last long!
Serves: 24
Prep time: 20min
BBQ time: 10min
Ingredients
200g peeled, deveined uncooked prawns
1 tbsp olive oil
100g round corn chips
Cajun seasoning
¾ tsp smoked paprika
¾ tsp sea salt
½ tsp dried oregano leaves
½ tsp freshly ground black pepper
½ tsp garlic powder
½ tsp dried thyme leaves
½ tsp chilli powder
Lime guacamole
2 avocados
1 lime, juiced
2 tsp chopped coriander leaves, plus extra leaves for garnish
Instructions
1. If using wooden skewers, soak in water for 30min.
2. For the guacamole, mash together the flesh of two avocados with the lime juice and coriander leaves. Season with salt and pepper to taste. Set aside until required
3. Prepare the BBQ for direct cooking over high heat (230-260°C).
4. In small bowl, combine the Cajun seasoning ingredients. Thread the prawns onto the skewers.
5. Lightly coat the prawn skewers with olive oil and sprinkle the seasoning evenly over the prawns.
6. Brush the cooking grills clean. Grill the prawns over direct high heat, with the lid closed, for 2min on each side, or until they are firm to touch and just turning opaque in the centre.
7. Once the prawns are cooked through, remove from BBQ, and carefully slide the prawns off the skewers.
8. To assemble: place a teaspoonful of the guacamole onto a corn chip, top with a prawn, and finish with a coriander leaf to garnish. Repeat with the remaining prawns. Serve immediately.
Top tip: You can use store-bought Cajun seasoning, but for best results we recommend making it.
Serves: 6
Prep time: 15min
BBQ time: 20min
Ingredients
Nam jim marinade/sauce
2 red chillies
1 green chilli
¼ cup coriander leaves
1½ tbsp fish sauce
Lime, juiced
50g brown sugar
1cm ginger, grated
1 clove garlic
30 chicken wing lollipops
Instructions
1. Place all of the nam jim ingredients in a food processor, and process for 10-20secs.
2. Put the chicken wings in a bowl and pour half of the nam jim marinade over the chicken. Marinade the chicken while the BBQ is preheating. Reserve the remaining nam jim to serve as a sauce.
3. Set up your BBQ for indirect cooking. Preheat your BBQ for high indirect cooking.
4. Once the BBQ is preheated, make adjustments to the burner control(s) for high indirect roasting. Place the chicken lollipops on the BBQ over indirect high heat, close the lid, and roast for 20min.
5. Serve the chicken lollipops with the nam jim sauce.
Top tip: Tone down the chillies if cooking for the kids.
Serves: 3-4
Prep time: 20min
BBQ time: 10min
Ingredients
Kofta
500g lamb mince
½ brown onion, finely diced
20 fresh mint leaves, finely chopped, plus extra to garnish
1 tbsp pine nuts, toasted
3 garlic cloves, crushed
1½ tsp sea salt
1 tsp freshly ground black pepper
1 tsp dried chilli flakes
1 tsp ground cumin
½ tsp ground cinnamon
200g hummus, to serve
Fresh mint leaves
2 tbsp pomegranate molasses, to serve
Instructions
1. In a medium bowl combine all of the kofta ingredients. Shape into 10 portions. If desired, cover with plastic wrap and refrigerate for up to 24 hours.
2. Prepare the BBQ for direct cooking over medium-high heat (200-260°C).
3. Grill the koftas over direct medium-high heat, with the lid closed, until golden and cooked through, about 10min, turning once.
4. Spread the hummus onto serving plates. Top with the koftas, garnish with mint leaves, and finish with a drizzle of pomegranate molasses.
Top tip: Pair with a Grenache or spicy Shiraz (red) or a Viognier (white).
Serves: 2
Prep time: 15min
Marinating time: 15min
BBQ time: 6-8min
Ingredients
2 thick salmon fillets, skinless and boneless
1 tbsp finely chopped fresh oregano leaves
2 tbsp olive oil
½ tsp sea salt
¼ tsp freshly ground black pepper
2 garlic cloves, crushed
1 tsp dried chilli flakes
1 tbsp sesame seeds
4 asparagus spears, sliced into 3cm batons
1 lemon, thinly sliced into 5mm slices
Instructions
1. If using wooden skewers, soak them in water for at least 30min.
2. Cut the salmon fillets into 2.5cm cubes. In a medium bowl, mix together the oregano, olive oil, salt, pepper, garlic, chilli flakes, and sesame seeds. Add the salmon, toss to combine, and set aside to marinate for 15min.
3. Prepare the BBQ for direct cooking over medium heat (180-230°C).
4. Thread the salmon, asparagus, and lemon slices alternately onto skewers, and then grill over direct medium heat, with the lid closed, for 3-4min. Using a metal spatula, carefully flip the skewers and grill for a further 3-4 minutes, or until cooked to your liking.
Top tip: Have more guests? Simply double the recipe.
For more mouth-watering recipes big and small and for the best in BBQs, visit Weber online here.
