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fired up is my latest book published by Murdoch Books. It is full of no-nonsense barbecuing, covering heaps of your favourite recipes and some new ones which are sure to become favourites. It is divided into four straightforward chapters - bird, cow, fish and on the side.
Check out your local bookstore.
Meanwhile, here are some tasty sample recipes, one from each of the chapters. The pics are above.
lemon thyme chicken wings
12 chicken wings
3 tablespoons light olive oil
3 cloves garlic, crushed
1/4 teaspoon chilli powder
6 sprigs lemon thyme
Cut the wing tips off the wings and throw away. Cut the wings between the centre joint to give two pieces. Repeat with all the chicken and put into a non meatallic bowl with the remaining ingredients, tossing to combine. Cover and refrigerate for a few hours or over night if you have the time, just remember turn the chicken pieces a couple of times.
Pre heat your barbecue hotplate to medium. Cook the chicken for 10 minutes, without turning, so they gently sizzle and the skin cooks to a dark golden. Turn over and cook for another 5 minutes. In the last minute of cooking squeeze the lemon over the chicken and sprinkle with sea salt and black pepper.
new york cowboy
4 new york (sirloin) steaks
6 cloves garlic1 tablespoon chilli powder1 teaspoon smoky paprika
1 teaspoon sea salt
1 tablespoon freshly ground black pepper4 tablespoon light olive oilPeel and roughly chop the garlic. Sprinkle a good pinch of the sea salt on the garlic and finely chop the garlic, crushing with the flat side of the knife until it is paste like. Put into a small bowl with the other ingredients and stir to combine. Put the steaks in a snap lock (or sealable?) bag with the marinade and shake around to coat the steaks. Refrigerate over night, shaking the bag from time to time.
Remove the steaks from the refrigerator 30 minutes before cooking. Pre heat your barbecue grill to high and cook the steaks for 3 minutes each side, for a medium rare steak. Serve with hotplate wedges and balsamic onions.
newspaper wrapped salmon with fresh herbs, lemon and chilli
2 large salmon mid cut fillets, about 400g each
1 bunch shallots
large handful of leaf parsley leaves, roughly chopped
large handful coriander leaves roughly chopped handful mint leaves, roughly chopped
1 large red chilli, finely sliced (seeded if it’s a hot one)1 lemon, sliced3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon sea salt
Pre heat your barbecue hotplate to high. Lay out 2 large sheets of newspaper on top of each other and liberally brush the newspaper all over with water to dampen. Tear off a piece of baking paper, slightly larger than the fish and sit in the middle of the newspaper.
Finely slice 3 spring onions and put in a bowl with the other herbs and the chilli. Cut the remaining spring onions into 15cm lengths (half?) and lay these on top of the baking paper. Now lay the lemon slices on the spring onions. Sit the fish on the lemons and season well with sea salt and cracked black pepper. Scatter the herb mix evenly all over the top of the fish. Combine the olive oil and lemon juice in a small bowl and pour over the fish. Fold up the newspaper to form a parcel by bring the two long side together, folding down. Tuck the two shorter ends in underneath and sit the parcel, with the tucked sides on the hotplate. Cover with the hood and cook for 20 minutes. Remove and allow to rest for 5 minutes before carefully moving the fish to a plate and drizzle over the cooking juices.
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