When we think of a classic Aussie barbecue, we think of casual dinners in the backyard under the summer sun, beach cricket and beers on the sand and balmy nights with a warm, gentle breeze.
But with autumn here, the weather is cooler, and the air is starting to get a chilly bite to it. It’s the perfect time for delicious, comforting meals that warm the body and soul. So there’s no reason why you can’t dust off the old barbie and cook some amazing, warming meals for your friends and family.
We’ve put together our favourite recipes for you to try on the barbecue this Autumn.
Skirt steak with green sauce
Skirt steak is long, flat and thin, making it quick and easy to cook for an easy midweek dinner. It’s also very lean yet tough - so opt for rare or medium rare to keep it as tender as possible.
Photo credit: Delicious
Ingredients:
800g beef skirt steak
French fries and parsley to serve
For the green sauce:
20g of grated ginger
2 tbs each of soy sauce and extra virgin olive oil
1 red onion, chopped
1 tbs of Dijon mustard
1 tbs of apple cider vinegar
1 cup each of mint leaves, sage leaves and kale leaves
Start with the green sauce. Place all the ingredients in a small food processor, season with salt and pepper and blitz it all until it forms a paste. Brush two teaspoons worth over the steak and put the rest to the side.
Preheat the barbecue on high heat. Add the steak and cook for three to four minutes on each side until the steak is charred and cooked to medium rare. Set it aside for five minutes to rest, and lightly cover it in foil.
Slice steak and serve with remaining green sauce, micro parsley and fries.
Barbecue pizzas
What’s more comforting than a cheeky pizza on a cool autumn night? And if you’re entertaining, your guests can get involved and add their own toppings.
Photo credit: Delicious
Ingredients:
360g bread and pizza flour or 375g plain flour
1/4 cup of fine semolina
1 tbs of dried instant yeast
1/2 tsp of caster sugar
2 tbs of olive oil, plus extra to brush
Toppings for prosciutto with tomato and mozzarella pizza:
Tomato pasta sauce
Torn buffalo mozzarella
Vine-ripened cherry tomatoes
Thinly sliced prosciutto
Black olives
Rocket leaves
Toppings for chilli prawn with zucchini and pesto pizza:
Char grilled zucchini slices
Chilli-marinated prawns
Basil pesto
Basil leaves
Put together the flour, semolina, yeast, sugar, oil and one teaspoon of salt in an electric mixer with a dough hook. Add 250ml of warm water and knead for about 10 minutes until the mixture is smooth. Alternatively, you can knead the dough on a floured surface. Place the dough in an oiled bowl, cover it with a tea towel and set aside in a warm place for three hours or until it’s doubled in size.
Knock back the dough by pulling and stretching it to get rid of any air pockets. Then separate it into four pieces. Place it all on an oiled baking tray and cover it with a tea towel. Rest the dough for 30 minutes.
Preheat the barbecue to high. Roll out the four pieces of dough on a floured surface into a 5mm thick oval. Brush both sides generously with oil, and char grill for two to three minutes on each side until charred. Get your guests to add their toppings and serve.
Easy barbecued salmon with herbs
Not only is salmon a great source of protein, but it’s also super delicious and quick and easy to cook - especially on the barbecue. Have it midweek for a simple, healthy dinner, or make it the hero of your dinner party.
Photo credit: Delicious
Ingredients:
1.5 kg salmon side
1/4 cup of olive oil
2/3 cup of baby capers, rinsed and chopped
1 small red onion, finely chopped
1 cup of chopped flat-leaf parsley
1/2 cup of chopped fresh dill leaves, chopped
2 tbs of finely grated lemon rind
1 tbs of olive oil
Lemon wedges to serve
Preheat the barbecue to medium-high. Place a large sheet of foil on your bench and add baking paper on top. Place the salmon on paper and brush it all over with olive oil, seasoning it with salt and pepper. Fold the baking paper and foil over the salmon to make a little package. Place the parcel on the barbecue and close the hood. Cook for 20 minutes.
While that’s cooking, mix the capers, onion, herbs, lemon rind and oil in a bowl.
Take the salmon out of the barbecue and rest it for five minutes. Unwrap it and put it on a serving platter, then spread the herb mixture on top. Top with lemon and serve with a leafy green salad.
