Australia Day BBQ recipes from Holly, Kerry, Lauren, Joe, Jess, Kristute and Jackie
January 16 – 28, 2012
There is nothing more Australian than a BBQ to celebrate all things Aussie. Try these fresh, healthy, easy and in season BBQ recipes at your celebration.
BBQ chicken with mango & cucumber salsa
Serves 4
1 large mango, peeled and cut into 1.5cm cubes
1 telegraph cucumber, cut into 1.5 cm cubes
1 long red chilli, deseeded and finely chopped
½ red onion, finely chopped
½ cup chopped coriander leaves
2 tblsp lime juice
4 x 100-150g chicken breast or thigh pieces
- Combine mango, cucumber, chilli, onion and coriander. Add half the lime jucie and toss to combine.
- Preheat the BBQ on medium to high heat. Combine lime juice and chicken pieces in a bowl. Season to taste.
- Cook chicken for 6-8 minutes per side or until cooked through.
- Serve with mango salsa, extra lime wedges and salad leaves.
Aussie Kangaroo & Macadamia salad
Serves 4
½ tsp lemon myrtle seasoning
2 rosemary sprigs, leaves picked
3 garlic cloves, crushed
1 tblsp macadamia nut oil
2 tblsp Aussie spice blend or BBQ seasoning mix
600g kangaroo loin fillets
4 cups of salad leaves (rocket/spinach/red oak)
1 red onion, thinly slices
1 red capsicum, thinly sliced
1 cucumber, quartered, thinly sliced
1/3 cup roasted macadmia nuts, broken into small pieces
Dressing:
2 tsp seeded mustard
2 tsp bush honey
2 tblsp white vinegar
1 tblsp macadamia nut oil
- Combine lemon myrtle, spice mix, rosemary, garlic and macadamia oil. Coat the kangaroo fillets and marinate, refrigerated for at least 1 hour or overnight.
- Heat BBQ to high. Add the kangaroo and cook for 2-3 mins each side or until cooked medium rare (or to your liking). Transfer to a plate and rest, covered with foil for 5 mins to rest.
- Meanwhile, whisk the mustard, vinegar and oil in a bowl until combined.
- Combine the leaves, onion, capsicum and macadmias. Slice kangaroo in 1cm slices and arrange on top. Pour over dressing and serve immediately.