Escalivada (Catalan grilled vegetables) recipe

 Escalivada (Catalan grilled vegetables)

Enjoy the bold flavours of Spanish fare in this homestyle dish.


2 red capsicums, quartered
1 large onion, cut into wedges
50ml extra virgin olive oil
2 garlic cloves, finely chopped
2 tablespoons sherry vinegar (see note)
2 teaspoons ground cumin
1/4 cup chopped flat-leaf parsley
4 vine-ripened tomatoes, peeled, seeds removed, cut into wedges


Step 1 Preheat the grill to high.

Step 2 Brush the capsicum and onion with a little oil, then grill for 3-4 minutes, turning the onions once, until the capsicum skin blisters and blackens and the onion has softened.

Step 3 Place the capsicum in a bowl, cover with plastic wrap and set aside for 15 minutes to loosen the skin.

Step 4 Meanwhile, mix garlic, remaining oil, vinegar, cumin and parsley in a bowl, then season well with salt and pepper.

Step 5 Peel cooled capsicum, then slice thickly and toss with the onion, tomato and dressing. Leave to stand at room temperature for at least 30 minutes to allow the flavours to develop.


Available from delis and gourmet shops; substitute red wine vinegar.

delicious. - June 2010 , Page 82
Recipe by Valli Little

Photography by Brett Stevens


Mexican Grilled Salmon Recipe

Mexican Grilled Salmon
Mexican Grilled Salmon

Serve this tasty Mexican dish at barbeques and picnics for something that everyone will enjoy.

Preparation Time: 15 minutes approximately
Cooking Time: 15 minutes approximately
Serves: 4 persons

All you need

1 cup fresh cilantro leaves
1/2 cup fresh basil leaves
2 small jalapeno pepper, halved and seeded
2 cloves garlic, finely minced
1/8 tsp salt
1/4 tsp al alali Ground Black Pepper
3 tbsp lime juice
1 tbsp sugar
1 tbsp. al alali Tomato Paste
1 tsp grated lime peel
4 salmon fillets (170g each)


In a food processor, finely chop cilantro, basil, jalapeno pepper, garlic, salt and al alali Ground Black Pepper
Add lime juice, sugar, al alali Tomato Paste and lime peel, cover, mix well
Place the mixture in a large re-sealable plastic bag
Add salmon fillets, seal the bag and turn over till fillets are well coated. Refrigerate for 30 minutes
Lightly oil the grill. Remove the salmon fillets from the plastic bag and place skin-side down on the grill
Grill, covered, over medium heat for 10-12 minutes or until cooked
Serve with salsa and lime slices, and enjoy!

Grilled Calamari with Pineapple Sauce Recipe

Grilled Calamari with Pineapple Sauce
Grilled Calamari with Pineapple Sauce

Offer your family this grilled calamari with pineapple sauce from the Fareast, to add a special and different taste on the dinning table!

Preparation Time: 15 minutes approximately
Cooking Time: 30 minutes approximately
Serves: 2-3 persons

All you need

1/2 Kg Calamari large size cut into halves washed and drained
4 tbsps. extra virgin olive oil
4 colored pepper cut into thin slices
1 large onion cut into thin slices
4 tbsps. corn oil

Hot Sauce

4 cloves garlic
2 tbsps. chopped ginger
6 Slices al alali Choice Pineapple
1 cup al alali Hot Sauce
2 tbsps. al alali Pasta Sauce with Olives and Mushrooms
2 cups chicken broth
2 cubes al alali Chicken Stock

  • Grease Calamari slices with olive oil, grill , set aside and keep warm
  • In a saucepan, heat corn oil, fry onions slices and pepper, stir continuously for few minutes
  • Mix all sauce ingredients in a mixer until smooth, cook for few minutes, pour half the quantity on the vegetables and the other half over the Calamari
  • Place vegetables in the serving plate; place the Calamari in the middle
  • Serve hot with pasta and enjoy!
Source: alalali


Grilled asparagus with tomato and feta recipe

Grilled asparagus with tomato and feta
 Grilled asparagus with tomato and feta

These crunchy asparagus make the perfect side dish for the family barbecue.


2 tablespoons extra virgin olive oil
4 bunches asparagus, trimmed
275g pack baby roma tomatoes, roughly chopped
100g feta, crumbled
1 tablespoon balsamic vinegar


Step 1 Preheat a barbecue or grill. Drizzle 1 tablespoon of the oil over the asparagus and toss to coat.

Step 2 Cook asparagus on the barbeque until tender and slightly charred, turning frequently. Arrange on a serving platter, scatter with tomatoes and feta. Drizzle over remaining oil and the balsamic vinegar.

Fresh Living - 17 October 2005 , Page 36
Recipe by Sally Parker

Photography by Louise Lister

Grilled cumin chicken recipe

Grilled cumin chicken
Grilled cumin chicken

Feed the masses with this fantastic cumin spiced chicken.

To prep 0:10
To cook 0:30
Ingredients 5
Difficulty EASY
Servings 20


3 (about 1.8kg each) fresh or thawed frozen chickens
3 tablespoons ground cumin
60ml (1/4 cup) olive oil
Sea salt flakes & freshly ground black pepper
Rhubarb & ginger relish, to serve


Step 1 Wash 1 chicken inside and out under cold running water. Pat dry with paper towel. Place the chicken, breast-side down, on a clean work surface. Use poultry shears to cut along either side of the backbone. Discard backbone.

Step 2 Cut breast in half, splitting breastbone. Use a sharp knife to cut each side in half, between thigh and breast. Cut drumsticks from thighs. Remove wings from breasts. Repeat with remaining chickens.

Step 3 Combine the cumin and oil in a small bowl. Drizzle the chicken with the cumin mixture and rub evenly into the skin.

Step 4 Preheat a chargrill or barbecue plate on high. Cook chicken pieces on preheated grill for 15 minutes each side or until cooked through.

Step 5
Arrange chicken on a serving platter. Season with sea salt flakes and pepper, and serve with rhubarb & ginger relish.


You can prepare this recipe to the end of step 2 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 3, 30 minutes before serving the main. Transport tip: Prepare chicken to the end of step 3. Store in an airtight container and transport in a cooler bag or esky. Cook at destination.

Australian Good Taste - December 2004 , Page 68
Recipe by Rodney Dunn

Photography by Ben Dearnley


Grilled lamb burgers recipe

Grilled lamb burgers
Grilled lamb burgers

With mint aioli and caramelised onions Curtis Stone's grilled lamb burgers are a delicious meal the whole family will enjoy.

To prep 0:20
To cook 0:20
Ingredients 13
Difficulty EASY
Servings 4


500g Coles Brand Lamb Mince
Olive oil, for brushing
6 wholemeal rolls, cut in half
4 baby cos lettuce leaves
1 medium field tomato, cut into 4 thin slices

Mint Aioli

1 tablespoon Coles Brand Dijon Mustard
2 Coles Brand Free Range Eggs, yolks only
1 cup olive oil
Zest of 1 lemon
1 tablespoon lemon juice
2 tablespoon finely shredded fresh mint

Caramelised Onions

1 tablespoon olive oil
1 large brown onion, thinly sliced


Step 1 For the aioli, combine mustard and egg yolks in a food processor until well blended. With the motor running, slowly pour in oil, until mixture has thickened and emulsified. Transfer to a medium bowl and fold in zest, juice and mint. Season to taste.

Step 2 To make the caramelised onions, heat oil in a large, heavy-based frying pan over low-medium heat. Add onion and cook, stirring occasionally, for 15 mins, or until golden brown and caramelised. Season to taste.

Step 3 To make the lamb burgers, form mince into four equal-sized patties on a baking tray lined with baking paper. Flatten them so they are slightly larger than the diameter of the buns. Preheat barbecue to high.

Step 4 Lightly brush burger patties with oil and season with salt and pepper on both sides. Remove from baking tray and cook for 4-5 mins on each side, or until cooked through.

Step 5 When burgers are almost cooked, lightly brush the cut sides of the buns with olive oil and cook on the grill, oiled side down, until lightly toasted with grill marks.

Step 6 Remove buns and burgers from grill and allow burgers to rest for 3 mins.

Step 7 To assemble, top bottom half of buns with caramelised onions, burger, lettuce, tomato and aioli. Finish with bun tops and serve.


Energy 3895kJ
Fat saturated 13.00g
Fat Total 68.20g
Carbohydrate sugars 4.60g
Carbohydrate Total 34.40g
Dietary Fibre 5.80g
Protein 45.60g
Cholesterol 117.00mg
Sodium 147.00mg

All nutrition values are per serve.

Grilled beef wraps recipe

Grilled beef wraps
Grilled beef wraps

A delicious family meal for those summer nights when you want something quick & easy to prepare.

To prep 0:10
To cook 0:15
Ingredients 11
Difficulty EASY


1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 garlic cloves, crushed
2 teaspoon fresh thyme leaves
1 teaspoon paprika
750g Coles Beef Rump Steak, trimmed
8 white wraps
2 cups shredded iceberg lettuce
4 tomatoes, cut into thin wedges
1 small red onion, finely sliced
200g tzatziki


Step 1 Preheat barbecue grill or chargrill on medium-high. Combine the vinegar, oil, garlic, thyme and paprika in a shallow glass or ceramic dish. Rub all over the beef. Stand for 5 mins, turning once, to marinate.

Step 2 Drain beef from marinade. Cook on grill for 2 mins each side for medium, or until cooked to your liking. Transfer to a board to rest.

Step 3 Meanwhile, heat the wraps on grill for about 1 min each side. Transfer to a clean tea towel and wrap loosely to keep warm while you heat the remaining wraps.

Step 4 Thickly slice the beef across the grain. Serve with wraps, lettuce, tomato, onion and tzatziki.

From Coles - Christmas 2013

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