The BBQ often becomes the main focus of an Alfresco area and can be a feature in itself.
Many people are incorporating bench space, wok burners, sinks, cupboards and bar fridges in their outdoor kitchens. I've even seen outdoor Tappanyaki Grills where the outdoor dining table and hotplate become one.
This is our barbecue and it has served us well. Although it's funny how it always seems to run out of gas just before a special occasion. This year it was Australia Day, of all days. So heavily entrenched are they in our culture that to do without one is unthinkable. It's almost as bad as running out of tomato sauce!
We find ourselves using it all year round. Here our dogs had caught a whiff of a duck and chicken that we were roasting on the rotisserie.
Here is a recipe that I made up one night ' on the barbie ' and wrote it down because I enjoyed it so much.
BBQ Lamb Cutlets with Potato Chips and Pineapple Fritters :
- 6-8 Lamb Cutlets
- 4 x Small Potatoes ( unpeeled )
- 1 x cup flour
- 1 x egg
- 1 x cup breadcrumbs
- Thinly sliced fresh pineapple
- Soy sauce
- Red wine vinegar
- 2 x cloves garlic
- Olive Oil
- Rosemary ( fresh )
Combine a splash of soy sauce, red wine vinegar, garlic, honey, rosemary and a dash of olive oil in a medium sized bowl. Allow lamb to marinade for at least 20 minutes.
Pineapple Fritters :
Coat sliced Pineapple in flour followed by egg then breadcrumbs
Potato Chips :
Slice potatoes very thinly ( so that they are almost transparent ) and brush with olive oil
Chop onions into thin rings and mushrooms into chunky pieces
Cook all of the above on the BBQ, starting with the potato chips on high heat. Then add the lamb on medium heat. The Onions and Mushrooms can go on next and don't take long. Add the Pineapple fritters last on high heat with plenty of oil. Keep an eye on everything and remove them from the plate as soon as they're nicely browned ( not burnt! )