Barbecued! [Paperback]

Peter Howard (Author), Joe Filshie (Author)

Book Description

Publication Date: September 1, 2001

The role of the barbecue in contemporary culture should not be underestimated. It personifies the relaxed and casual lifestyle that we crave on long summer evenings, and the culinary possibilities barbecuing provides are seemingly limitless.

This colorful collection of interesting, innovative, and deliciously different recipes, all requiring nothing more than a reliable gas barbecue, is a wonderfully unique barbecue cookbook. Discover light, easy (and perhaps unexpected) dishes, such as chived eggs with smoked salmon and brioche; new ways of cooking old favorites, such as lime-marinated chicken with peanut sauce - and even scrumptious desserts, like strawberry-stuffed crêpes with cream.

Barbecued! is the perfect barbecue cookbook for anyone who enjoys entertaining and good, healthy fresh food. It will inspire both the novice cook who may lack the confidence to prepare interesting dishes on the barbecue, as well as the experienced barbecue chef.

Editorial Reviews

About the Author

Peter Howard has worked in the Australian hospitality industry for over thirty years and has been involved in all facets of the food industry, from magazines and newspapers to radio and television. His live chef's performances are legendary within the food industry.

Excerpt. © Reprinted by permission. All rights reserved.

Lobster Medallions
with sichuan peppercorns and orange dressing

You can see that lobster meat is very delicate just by looking at it, so treat it gently. Sichuan peppercorns are sweeter and more fragrant than other types of dried peppercorns and highlight the flavors of the lobster

serves four  / medium heat  / flat plate

• 2 raw lobster tails, each 255g (9 oz), thawed and cut in half lenghtwise
• 2 tablespoons Sichuan peppercorns, crushed with 1 teaspoon sea salt in a mortar and pestle

For the Orange Dressing

• 1/2 cup (125ml/4fl oz) vegetable oil
• 1/4 cup (60ml/2fl oz) freshly squeezed orange juice
• 1/4 teaspoon sea salt
• 1 tablespoon finely chopped Vietnamese mint *
• rind of 1 small orange, finely grated
   
  * chef's note:
  If Vietnamese mint is unavailable, substitute regular mint, although the flavor is different

In the Kitchen
Gently lift the flesh from the lobster tail and discard shells. Cut flesh into medallions, or 1cm (1/2 in) diagonal slices (you will get about 6 slices per tail). Sprinkle half the peppercorn and salt mixture evenly over one side of the medallions.

To make dressing, combine ingredients and mix well.

At the Barbecue
Spray the flat plate liberally with oil and cook lobster medallions, peppercorn-sprinkled-side-down, for one minute.

Spray with oil, sprinkle remaining peppercorn mixture and turn cook for a further two minutes and lift from the barbecue to a warm serving plate.

At the Table
Spoon the dressing over the lobster and served with cooked rice noodles and steamed Chinese greens.

Product Details

• Paperback: 144 pages
• Publisher: Key Porter Books (September 1, 2001)
• Language: English
• ISBN-10: 1552632938
• ISBN-13: 978-1552632932
• Product Dimensions: 9.6 x 8.3 x 0.4 inches
• Shipping Weight: 1.1 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #9,799,671 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

4.0 out of 5 stars Unique flavours, August 18, 2001

By 

Peta Priestley (Alice Springs,NT, Australia) - See all my reviews

This review is from: Barbecued! (Paperback)

Peter Howard is a name is Australian cooking and lives up to it in this book where he combines truley unique flavours to give a wonderful barbque experience, you can't go past the homemade barbque sauce with the orange-scented meatloaf. The book is laid out easily with a receipe per turn and and the pictures are mouth watering. It makes a great present for the chef extrordinare on the barbque for that little bit of exotic on a Sunday afternoon or just to impress the friends. The receipes are east to follow and easy to read. Give those chicken fajitas a go.