It’s that time of year again folks. With the footy season drawing to a close, the grand finals (and grand final barbecues) are just around the corner. If you are hosting a footy finals barbie, or attending one that requires your culinary input, look no further than these impressive recipes.
The beauty of these recipes is that they are not only easy to make and delicious, but they can also be prepared ahead of time (if you are the host) and easy to transport (if you’re an attendee).
SWEET CHEESES! HOW TO NAIL YOUR NEXT CHEESE PLATE
Let’s start with the cheese platter, a must-have for parties that last all day and all (or most) of the night. For some inspiration, see our previous blog post here.
SIMPLY SENSATIONAL SAUSAGE ROLLS
Sausage rolls are a hit anywhere and they can be munched on easily throughout the day. This recipe from Hey Bernice is a winner!
Image: Hey Bernice
- 1 packet of puff pastry (usually 6 sheets)
- 500g pork and veal mince (the supermarkets generally sell it mixed, though you can mince your own)
- 500g sausage mince (look for mince without the sausage skin, or you can use the supermarket sausages and squeeze the mince out). Alternatively, you can use 1 kg of the pork and veal mince as it is a lot healthier – especially if you mince it yourself.
- 3 medium carrots, grated
- 1 medium onion grated (squeeze the juice off) or finely diced
- 1 teaspoon thyme (dried or fresh)
- 1 egg
- Salt and pepper to season
- Milk to glaze
- Spread the pastry sheets out on the bench (leaving the plastic sheet on the underside). Take a knife and run it down the centre of each sheet.
- Hand mix all the ingredients (except the pastry) in a bowl.
- Using a spoon, place a line of meat mixture down the length of one half of the pastry sheet, closer to one edge.
- Take the edge that the mince is closest to and roll it over to meet the other side.
- Run a pastry brush with milk on it down the length of the pastry where the two sides meet to help it stick together.
- Place the sausage roll on the bench, with the join underneath. With a sharp knife cut the length of sausage roll you wish to have. Then prick each section with a fork.
- Place on a greased (or lined) baking tray, brush with milk, and cook until golden brown (approx 20-30 minutes).
This beautiful dip from Hey Bernice plays very well with just about any snack – carrots, celery, rice crackers…
Image: Hey Bernice
- 1 can of chick peas (drained)
- 2 cloves of garlic, chopped
- 90ml tahini
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tbsp lemon juice
- 3 tbsp olive oil
- Freshly ground pepper
- Sweet paprika
- Pulse the chickpeas in a food processor until smooth.
- Add garlic, lemon juice, tahini, spices, oil, salt and pepper and blend until smooth. If it is a bit thick, just add some water. You can also adjust the seasoning to taste by adding extra spices, lemon juice or salt and pepper.
- Place the mixture in a bowl, drizzle some olive oil over the top and sprinkle with sweet paprika.
PERUVIAN BBQ CHICKEN SKEWERS
Jazz up your usual BBQ fare with this stunning recipe from Cafe Sucre Farine.
Image: Cafe Sucre Farine
2.75 kg boneless, skinless chicken thighs
For the marinade/basting sauce:
- 4 tablespoons extra virgin olive oil
- 4 tablespoons brown sugar
- 4 tablespoons soy sauce
- 4 tablespoons fresh lime juice
- 6 medium cloves garlic, finely minced
- 4 tablespoons finely minced fresh ginger
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons smoked paprika
- Mix the marinade ingredients in a large bowl.
- Cut the chicken up into cubes of approximately 3cm.
- Place the chicken in a large bowl and add half of the marinade, ensuring that you coat the chicken evenly with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
- Heat gas grill to medium-high or start a medium-hot charcoal grill.
- Thread the chicken onto skewers. Remember, if you’re using wooden skewers, you must soak them in water for at least 30 minutes so they don’t set alight on the grill.
- Clean the grill surface and oil it either using a spray or with tongs and an oil-dipped paper towel.
- Place skewers on the grill and cook, turning one-quarter every 3-4 minutes until golden (about 10-12 minutes). Brush with the remaining sauce, turning frequently until the chicken is charred in spots.
- Remove the skewers from the grill, tent with foil and let them rest for about 5 minutes.
SENSATIONAL STEAK MARINADE
The beauty of this recipe, from My Incredible Recipes, is that the flavours will work wonders on any cut of steak.
- 8 steaks
- 6 tablespoons parsley
- 2 teaspoons ground white pepper
- 4 tablespoons fresh minced garlic
- 2/3 cup olive oil
- 2/3 cup fresh lemon juice
- 2/3 cup Worcestershire sauce
- 2 tablespoons onion powder
- 2/3 cup soy sauce
- 2/3 cup brown sugar
- 1 tsp black pepper
- Blend all of the marinade ingredients in a blender on high speed for about 30 seconds or until well mixed.
- In a large bag or bowl, pour 2/3 of the marinade over the steaks.
- Cover, and refrigerate for between 3 and 8 hours.
- Halfway through cooking, use the remaining 1/3 of the marinade to brush on the steak. Flip then continue to grill.
HERB POTATO SALAD
The humble potato salad is a fixture at any barbecue. This one is slightly less than humble – but deservedly so! Courtesy of One Handed Cooks, this recipe serves 12.
- 3 kg desiree potatoes
- 1 cup sour cream
- 1 cup whole egg mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup roughly chopped fresh dill
- 1/4 cup roughly chopped fresh parsley
- 1 garlic clove, crushed
- 4 green shallots, thinly sliced
- 1/4 cup cooked peas
Note: To make this recipe vegan, use no sour cream and lite no-egg mayonnaise.
- Place whole potatoes in a large saucepan and cover them with water. Bring to the boil and cook until tender (approx 15-20 mins). Drain and let them cool before cutting them into quarters.
- Combine well the sour cream, mayonnaise, dill, parsley, garlic, mustard and lemon juice in a large bowl. Season with salt and pepper to taste.
- Place the potatoes, green shallots and peas in a large bowl and gently toss the dressing through to coat the potatoes.
BALSAMIC PEACH AND ROCKET SALAD
There is always the obligatory healthy salad in a barbecue, but this one happens to be delicious. This nutritious concoction ticks off a few of the essential food groups – perfect for keeping armchair sports enthusiasts in full screaming-at-ref health.
Recipe and image: Steele House Kitchen
For the balsamic dressing:
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar (plus 1 teaspoon for drizzling at the end)
- 1 tablespoon honey
- Sea salt and black pepper to season
For the salad
- 2 ripe peaches
- 1 cup walnut halves
- 2 cups rocket
- 2 cups spinach leaves
- 1/3 cup feta (crumbled)
- Whisk all the dressing ingredients together in a big bowl.
- Heat a small pan and toast walnuts until golden (approx 5 minutes).
- Add rocket, spinach, toasted walnuts and feta to the dressing and toss to combine.
- Slice peaches, discarding the stone, and place on top of your salad.
- Top with leftover feta and a drizzle of balsamic dressing.
FANTASTIC FRUIT JELLY GUMS
These fun and tasty fruit jelly gums, courtesy of Louise Keats, are the perfect antidote to fevered competitiveness and the dented pride of those backing the ‘non-winning’ team. For extra fun, you may be able to find cookie cutter shapes that represent the playing teams. This recipe makes about 40, depending on cutter size.
Image: Louise Keats
- 250 g fresh strawberries, hulled
- 1 cup frozen raspberries, just thawed
- 2 tablespoons maple syrup
- ½ cup cold water
- ½ cup boiling hot water
- 5 tablespoons quality gelatine powder
- Grease lightly with oil a 26 x 16 cm shallow, non-stick slice tin or glass dish.
- Place the strawberries, raspberries and maple syrup into a Thermomix or food processor and blend until smooth. Run the mixture through a sieve to remove the seeds.
- Place the cold water into a large bowl. Sprinkle over the gelatine and set aside for 2-3 minutes.
- Add the boiling water and whisk with a fork until the gelatine is dissolved. Add the strained fruit and combine well. Quickly pour into the prepared tin or glass dish. Refrigerate for 30 minutes or until set.
- Once set, turn out onto a chopping board and cut into desired shapes.