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Marian O'Neill
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Our 2nd Australia ("Barbie") Day BBQ Menu is for the seafood lovers. If you not a huge fan of seafood, try it on the BBQ for a delicious flavour. 
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Oysters Kilpatrick (Yes! even on the BBQ)
Easy Barbecued Garlic Prawns
Barbecued Salt and Pepper Squid
BBQ Fish with Rosemary & Lemon
Barbecued Lobster Tails 
Side dishes: Green tossed salad with tomatoes and chat potatoes or wedges

OYSTERS KILPATRICK
24 shucked oysters
2 tbsp worcestershire sauce
2 cups rock salt
2 tbsp chopped parsley
175g rindless bacon, diced
Heat BBQ on medium high. Spread rock salt on a baking tray. Arrange oysters in their shells on the salt. Sprinkle worcestershire sauce over the oysters. Top with bacon. Barbecue for 5 to 8 mins or until bacon is crisp. sprinkle with parsley & serve with lemon wedges.

BARBECUED GARLIC PRAWNS
1. Mix 4 tablespoons olive oil, about 3 tablespoons chopped parsley, 4 tablespoons lemon juice and lots of minced garlic (about 1 tablespoon) in a glass bowl. Can add chilli flakes here too if you like.
2. Add peeled and de-veined uncooked prawns & marinate for 30mins.
3. Soak wooden skewers in water so they don't burn.
4. Preheat your BBQ on high and thread about 4 or so prawns onto each skewer.
5. Oil the hotplate. Cook about 2 min each side or until opaque. 

BARBECUED SALT & PEPPER SQUID
3 large calamari hoods, cleaned
2 tsp cracked black pepper
1 1/2 tsp sea salt
1/2 tsp each garlic powder & onion powder
1 tbsp light oil such as sesame oil or rice oil
small red chillies, thinly sliced
Combine salt, pepper, garlic powder & onion powder. Cut squid hoods in half lengthways. Score the inside of the hoods lightly in a criss cross pattern. Dry squid with a paper towel. Toss squid pieces in oil and add spice mixture. Heat BBQ plate to high. Cook squid turning occasionally for 4 minutes or until curled & cooked through. Serve on a platter with lime wedges & sprinkle chillies over.

BBQ FISH WITH LEMON & ROSEMARY
4 white firm fish fillets of your choice e.g. blue eye
1 tsp grated lemon zest
1 tsp lemon juice
1 tblsp rosemary finely chopped
120ml olive oil
2 cloves garlic crushed
black pepper and sea salt
2 tblsp white wine
Combine all ingredients except the fish. Reserve a little of the mixture for a dressing. Pour over the fish and marinate for 1 hour. Drain the marinade from the fish and barbecue over a medium high heat. Fish is cooked when it turns from opaque to white. Serve with salad and the reserved dressing.

BARBECUED LOBSTER TAILS
100ml olive oil
1 tsp salt
1 tsp paprika
1/8 tsp white pepper
Juice of 1 lemon
1 clove garlic crushed
Preheat BBQ plate to high. In a bowl, slowly whisk oil into lemon juice. Add salt, pepper, paprika and garlic. Split lobster tails lengthways & brush the flesh with the marinade. Lightly oil the BBQ hotplate & place tails, flesh side down on BBQ. Cook for 10 ti 12 minutes turning halfway through. Baste frequently with marinade. Lobster is done when its opaque & firm to touch.

Serve seafoods with a simple green and tomato salad and chat potatoes or wedges.
Your friends will all want to come to your place this Australia Day!!
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2014-01-21
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