Christmas BBQ Favourites
Gather the whole family around the BBQ for a long-awaited catch up over delicious grilled creations. Be inspired by the below recipes from our friends at BeefEater.
BBQ Glazed Leg of Ham with Golden Syrup & English Mustard
Total cooking time: 130 minutes
Ingredients:
- 1 smoked leg of ham
- 20 cloves
- 300ml golden syrup
- 200g English mustard
- 400ml water
- ½ onion, chopped
- 1 bay leaf
- 1 garlic clove, chopped
- 3 sprigs thyme
Method:
- Preheat BeefEater® BBQ to 190°C
- Cut excess fat layer from ham.
- Score remaining fat in a criss-cross fashion and then use the cloves to stud the ham in the centre of each square.
- Cover leg with foil and bake for 1 ½ hours, or until a meat thermometer inserted into the thickest part of the ham registers 42°
- In a small saucepan combine remaining ingredients and bring to the boil.
- Simmer for about 15 minutes or until the glaze is that of a coating consistency.
- Pass through a sieve to remove lumps.
- Remove foil from ham and increase the barbecue temperature slightly (to 200°C).
- Brush generous amounts of glaze onto the ham and cook the ham, basting it about every 5 mins with the glaze, for a further 25 mins or until the thickest part of the ham registers 52°C on the meat thermometer and the ham is evenly caramelised.
- Carve ham and serve with your favourite pickle and fresh rolls.
BBQ Scallops
Total cooking time: 40 minutes
Ingredients:
- 4 tbsp butter, at room temperature
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tbsp finely chopped parsley, plus extra 1 tbsp
- 8 large scallops, cleaned (keep the shells)
- 1 tbsp baby capers, roughly chopped
- ½ eschalot, finely chopped
- Sea salt flakes and freshly ground black pepper, to season
Method:
- Heat BBQ to medium-high. Put butter, lemon juice, garlic and parsley in a small bowl, season and stir until well combined.
- Combine capers, eschalots and extra parsley in a small bowl and set aside. Put scallops back in their shells, and top with butter mixture. Put onto the barbecue and cook for 5-10 minutes or until flesh of the scallop is just set, and butter has caramelised.
- Plate scallops and sprinkle over caper mixture.
Whole Grilled Pink Snapper, Fragrant Herbs, Lime and Spiced Cashew Pesto
Ingredients:
- 1 whole snapper- 3-4 kg- scaled and cleaned (If pink snapper is not available, use any other larger white fish)
- 2 tbsp. cotton seed oil
- 2 stalks lemongrass
- 5 kaffir lime leaves
- Small bunch coriander
- 1 red chilli, sliced
- 1 small bunch mint
- 2 limes
- Salt and pepper
Spiced Cashew Pesto
- 1 cup lightly roasted cashews
- 2 garlic cloves
- 1 coriander leaves, picked
- ¼ cup mint leaves, picked
- 1 small birds eye chilli or ¼ large red chilli
- ¼ cup fish sauce
- ¼ cup light brown sugar
- 2 Limes, juiced
Method:
- Heat the BBQ to high and rub the fish with the vegetable oil.
- Season with salt and pepper and place the lemongrass and kaffir lime leaves in the cavity of the fish.
- Place the fish confidently on the grill and let it seal for 2 minutes without disturbing it.
- Once sealed nicely on one side with plenty of colour, turn the fish over using the head as the grabbing point with the tongs.
- Once turned, close the lid of the BBQ and cook on a medium heat for 10-15 minutes depending on size.
- Check if the fish is cooked by finding the thickest part of the flesh and pull it away from the backbone, if it comes away cleanly its cooked.
- Place on the serving platter and liberally cover with the cashew pesto, then top with the picked herbs, sliced chilli, and wedges of lime.