Posts Tagged ‘barbecue’

Grilled Haloumi with a Lime & Caper Dressing

With Spring in the air and the temperatures warming up, it’s time to dust off your barbecue and get into some outdoor cooking – and this simple yet impressive dish is the perfect place to start. Haloumi is a slightly salty cheese that originates from Cyprus and is excellent grilled as it maintains is shape when heated (and in fact is best eaten cooked). It has a beautiful flavour and texture, and goes particularly well with this Lime and Caper Dressing which cuts through the saltiness. Always a winner at our Gourmet Aussie Barbecue Cooking Class, this dish can be served as an entree or as a meat-free main. My recommended wine pairing is a chilled glass of Sauvignon Blanc.

Ingredients (serves 6-8 as an entree or 4 as a main course):
2 x 250g blocks haloumi cheese
A little olive oil for brushing
150g baby rocket leaves
Lime caper dressing
1 lime, zested 2 tablespoons juice measured
¼ cup extra virgin olive oil
1 tablespoon baby capers, drained
1 small clove garlic, crushed
1 tablespoons finely chopped chives
Sea salt and freshly ground pepper to taste

Method:
1. Preheat a barbecue to medium-high heat direct grilling.
2. For the dressing: place all dressing ingredients in a screw-top jar and shake well.
3. Drain the haloumi and cut each piece into 8 slices width-ways. Brush each slice lightly with olive oil.
4. Carefully place the haloumi on the barbecue and cook for 2-3 minutes each side, until golden and grill marks appear.
5. Serve the haloumi on a bed of rocket leaves. Give the dressing a good shake and drizzle it over the haloumi.

Prawn and Chorizo Skewers

There’s nothing like the smell of seafood cooking on a barbecue, and with the official start of Spring just days away, outdoor eating is no doubt on your agenda! These Prawn and Chorizo Skewers are guaranteed to be a crowd-pleaser, as they are in our Seafood Barbecue Cooking Class.  Inspired by the Spanish flavours of Smoked Paprika, Garlic, Lemon and Olive Oil, they can be prepared ahead of time and take only a few minutes to cook.

Choose large prawns, as you need to be able to wrap them around the slices of chorizo, and ensure the chorizo is uncured or raw, as it will be cooked together with the prawns.

A dry rosé is a good wine match, but a sauvignon blanc goes well too.

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