Camping can sometimes be chilly, but you'll soon be warm standing next to your trusty barbecue.
Our friends, Weber, reveal five delicious Winter recipes that are perfect for warming the soul and filling hungry bellies
Sweet or savoury, enjoy the following:
Prep time: 10min
BBQ time: 40min
250g cherry tomatoes
2 tbsp olive oil, plus extra
Freshly ground black pepper
400g tin crushed tomatoes
1 garlic clove, finely chopped
4 tbsp ricotta
2 tbsp grated parmesan
Slices of bread (sourdough)
2 tbsp fresh basil or oregano leaves, chopped
1. Set up your barbecue for direct cooking over medium head (180 - 230 degrees).
2. In a small Weber Q ware pan, add 2 tbsp of olive oil and the garlic. Lightly coat the cherry tomatoes with olive oil and salt and pepper.
3. Once the barbecue has preheated, add the frying pan with the garlic and cook over direct medium heat for 5 minus or until the garlic has turned golden. At the same time add the cherry tomatoes to the grill and cook over direct heat. Once the garlic is golden, add the tin of tomatoes to the pan. Flip the cherry tomatoes. Cook both for a further 5 minutes.
4. Add the cherry tomatoes to the frying pan (removing stalks if needed), stir and continue to cook for a further 15-20 mins, stirring as needed, or until the sauce has reduced.
5. Season the sauce with salt and pepper. Add the fresh basil or oregano and stir. Dollop the ricotta onto the sauce. Using a spoon make 4 divots into the sauce. Crack and egg into each divot. Sprinkle grated parmesan all over. Close the barbecue lid and cook for a further 10 mins or until the eggs are underdone to your liking. While the eggs are baking, toast the bread. Brush olive oil onto the bread. Brush the cooking grill clean with a wire brush. Grill the bread over direct medium head for 1-2 minutes each side.
6. Remove the frying pan from the barbecue and leave to sit for a couple of minutes (your eggs will continue to cook). Garnish with extra fresh basil or oregano and serve with the crusty bread.
Prep time: 20min
BBQ time: 2-2.30hr
1 large butternut pumpkin, approx. 1.3kg
3 cloves garlic, peeled
2 long red chillies
2 brown onions
2 tbsp butter
175ml dry white wine
375ml chicken broth
175ml thickened cream
3 tbsp parsley, chopped
1 loaf ciabatta bread
1. Set up your Q for indirect cooking with the trivet and convection tray in place. Preheat on high for 10min.
2. Prepare the pumpkin by scooping out the seeds and surrounding fibres. Place the garlic cloves and chillies in the cavity. Drizzle the olive oil on the flesh side and season with salt and pepper.
3. Once the Q is preheated, turn to the roast setting. Put the pumpkin skin side down on the trivet and place the onions beside the pumpkin. Cook until the pumpkin flesh is very soft, 1½-2hr. Remove the pumpkin and onions from the Q and allow to cool.
4. Remove the trivet and convection tray from the Q using tongs and heatproof gloves/mittens. Place the casserole dish in the centre of the grill. Turn the heat setting to high (both burners in the Family Q) and preheat for 5min.
5. Remove the garlic and chilli from the pumpkin. Scoop out the flesh of the pumpkin, place in a bowl, and mash with a large spoon. Remove and discard the outside of the onions and place the soft inner flesh along with the garlic in a small bowl. Mash with the back of a fork. Remove and discard the stalk end of the chillies and finely chop.
6. Once the casserole dish has preheated, add the butter and allow it to melt. Then, add the onion, garlic, chilli, and white wine and stir through. Cook until much of the liquid is evaporated, 4-5min. Stir in the pumpkin and stock. Bring to a simmer and then turn the heat setting to low (inside off and outside low for the Family Q) and simmer for 15-20min, stirring occasionally. Stir in the cream, season with salt and pepper, turn the heat setting back to high, and bring to a simmer. Remove the casserole dish from the Q and set aside.
7. Keep the heat setting on high. Cut the loaf into slices and drizzle both sides of each slice with olive oil. Place the bread on the grill and cook for 1-1½ minutes per side.
8. Ladle the soup into bowls and top with chopped parsley. Serve with the crusty bread.
Prep time: 10min
BBQ time: 10min
2 scotch fillet steaks
4 tsp olive oil, divided
1 brown onion, finely chopped
1 tsp sea salt
½ tsp freshly ground black pepper
4 slices provolone cheese
4 soft hotdog or brioche hotdog rolls
2 tbsp Japanese mayonnaise (e.g., Kewpie), to serve
1. Using a sharp knife, slice the steaks into 2-3mm slices. It is easier to do this if you put the steaks into the freezer for 30min before slicing.
2. Prepare the BBQ for direct cooking over high heat (250-290°C) with a hotplate. Preheat the hotplate for 10min.
3. Add the brown onion to a small bowl. Add 2 tsp of olive oil.
4. Once the BBQ has preheated, add the onion to the hotplate and cook over direct high heat, for 2min, or until just caramelised. Using a metal spatula, remove the onion from the BBQ.
5. Lightly coat the slices of steak with the remaining olive oil, then season with the salt and pepper. Add the steak to the hotplate and cook for 3min over direct high heat until just browned. Keep the lid closed as much as possible.
6. Arrange the steak into four piles on the hotplate. Divide the onion between each mound. Add a slice of provolone cheese on top of each one. Close the lid for 1min, for the cheese to melt. Meanwhile, toast the buns cut side down on the cooking grill for 1min. Scoop a pile of meat and cheese into the toasted buns. Serve with Kewpie and your choice of additional toppings.
Prep time: 15min
BBQ time: 1.30-1.45hr
2 tbsp olive oil
1½ kg (approx. 12) chicken drumsticks
2 brown onions, chopped
3 garlic cloves, chopped
600g (1½ cans) whole peeled tomatoes
375ml chicken stock
200g pitted kalamata olives
3 tbsp fresh continental parsley, chopped
3 tbsp fresh oregano, chopped
1. Set up your barbecue for direct cooking. Place a casserole dish (without lid) in the centre of the grill and add 2 tbsp oil. Preheat on high for 10min.
2. Oil the drumsticks and season them with salt and pepper.
3. Once the barbecue is preheated, leave the heat setting on high. Add the onions and garlic to the casserole dish and cook for 2-3min, stirring occasionally. At the same time, add the chicken to the grill and cook for 2-3min per side. Once you have turned the chicken, remove the casserole dish from the barbecue.
4. Add the undrained tomatoes and stock to the casserole and stir through.
5. Turn your barbecue to the roast setting (add a convection tray and trivet if using a Q) using tongs and/or heatproof gloves. Place the lid on the casserole dish and place on the barbecue. Cook for 1hr.
6. Remove the casserole dish lid and cook until the chicken is tender and the sauce has reduced and thickened slightly, a further 25-30min.
7. Add the olives, parsley, and oregano and cook until heated through, a further 5-10min.
Prep time: 10min
BBQ time: 10min
6 glazed donuts (or cinnamon sugar donuts)
1 punnet strawberries, hulled and sliced
Chocolate Dipping Sauce
¾ cup cocoa powder
1 cup lightly packed brown sugar
1 cup thickened cream
Pinch of salt
1. Prepare the barbecue for direct cooking over low heat (close to 150°C).
2. Once the barbecue has preheated, add the chocolate dipping sauce ingredients to a large Q ware frying pan or small Weber round frying pan. Place the pan onto the cooking grill and cook the sauce over direct low heat, with the lid closed, for 5min, or until just bubbling. You will need to stir the sauce every minute or so with a silicone whisk. Remove from the heat, pour the sauce into a serving dish.
3. Using a breadknife, slice the donuts in half. Grill the donut halves on the cooking grill, cut side down, over direct low heat, with the lid closed, for 1min, or until golden grill marks appear. Rotate (don’t flip) the donuts 90° and cook for another 1min. Flip the donut halves, place 3-4 marshmallows on top of a half of the toasted donuts, then cook for 1min. Finally, rotate the donuts 90° and cook for a final 1min or until the donut is golden all over and the marshmallow has started to melt.
4. To assemble, place slices of strawberry on a toasted donut half without the marshmallow, flip the other half (with marshmallow) onto the strawberries to create a sandwich. Repeat with the remaining donuts.
5. Serve the donuts with the chocolate dipping sauce, and enjoy!
Note: This is a decadent twist on the camping favourite. Grilling the donuts creates a delicate, brûléed effect with the glaze. The chocolate dipping sauce is the perfect accompaniment.