Posts Tagged ‘barbeque cooking’
Hot Smoked, Rum Soaked Salmon with Mango Salsa
February 19, 2019 | 
Author Smoking salmon is easier than you think – all you need is a hooded barbecue and a little patience for the curing process. This dish is a winner is you’re having friends for lunch or dinner, as it can be fully prepared the day before. Quantities can easily be increased and this method can be used to smoke other oily fish varieties such as ocean trout, mackerel, tuna and swordfish. The Mango Salsa pairs wonderfully with the smoked salmon, but if you’re feeling lazy garnish with finger lime pearls, currently in season and available at Noosa Farmers Market.
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Santa Fe Salad
The barbeque season has well and truly kicked off, with temperatures soaring well into the 30’s already in Noosa. Barbequing is a way of life here, and while meat often plays the starring role, I like to ensure that there is a diverse selection of salads served for the non-carnivores. This is a salad I created recently, which uses barbequed corn, the only way to prepare corn in my humble opinion! It’s a pretty, colourful and satisfying salad and goes beautifully with barbequed chicken or salmon.
Recipe: Veggie Skewers with a Lemon Herb Marinade
The barbeque season has not officially started, but no matter how chilly the weather is, I like to grill all the year round. Food just seems to taste better when cooked on the barbeque! Barbequing vegetables definitely enhances their flavour, and these Veggie Skewers are proof of that. Marinated in a lemon herb marinade, these skewers will be a winner at your next gathering. You can vary the vegetables depending on what you like and what’s in season – cherry tomatoes and finger eggplants work well. But don’t leave out the haloumi cheese – it’s the best part! If you’re a Noosa local, try the award winning Cedar Creek Buffalo Haloumi, available from the Noosa Farmers’ Market every Sunday.
Recipe: Grilled Asparagus & Haloumi with a Lime & Caper Dressing
Asparagus is in the height of its season, and as a result it’s inexpensive, plentiful and flavoursome – three good reasons to be cooking with it! In this recipe, prosciutto-wrapped asparagus is paired with Haloumi cheese and dressed with a Lime & Caper dressing – a divine combination! This dish works really well cooked on a barbeque – perfect for relaxed outdoor dining. Serve it as either a starter or lunch, together with with fresh crusty bread and a glass of well-chilled sauvignon blanc.
