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


Sweet and Spicy Grilled Salmon Recipe

Sweet and Spicy Grilled Salmon
Sweet and Spicy Grilled Salmon

The decadent-tasting "good" fat in salmon complements the sweet-spicy Buffalo glaze. The skin gets caramelized and crisp on the grill as the sauce drips onto it. It's delicious, but can be discarded to save fat and calories. (The numbers below include the skin.) A crisp and refreshing celery slaw is dressed with the same sauce, made creamy with light mayo, and brightened with onions and chives.

Total Time: 35 min
Prep: 15 min
Cook: 20 min

Yield: 4 servings

Level: Easy


2 tablespoons hot sauce, such as Frank's
1 tablespoon packed dark brown sugar
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoons light mayonnaise
1 tablespoon snipped chives
8 stalks celery, very thinly sliced in half moons on an angle
1/2 small red onion, very thinly sliced
Four 5-ounce center-cut skin-on salmon fillets, about 1 inch thick
Kosher salt and freshly ground black pepper
Vegetable oil, for oiling the grill
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Preheat an outdoor grill or grill pan on medium high.

Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.

Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.

Transfer the fillets to individual plates and serve with the celery slaw.

From Food Network Kitchens


Grilled polenta with pear & blue cheese recipe

Grilled polenta with pear & blue cheese photo
Grilled polenta with pear & blue cheese

A distinct dish that features grilled polenta with sliced pears and Castello blue cheese.


4 cups milk
1 cup polenta
3/4 cup grated Parmesan
30g butter, chopped
420g can pear halves, drained and sliced
150g Castello blue cheese


Step 1 Line a 20cm square non-stick baking pan with baking paper.

Step 2 Cook squares under grill for another 2 mins until the cheese has melted. Serve grilled polenta immediately.

Step 3 Heat milk in a large saucepan on medium until just simmering. Gradually add polenta in a slow stream stirring constantly. Cook stirring on low heat for 15-20 mins until smooth and polenta comes away from sides of pan. Remove from heat. Add parmesan and butter stir until melted and creamy. Pour polenta into prepared pan, smoothing the top with a spatula. Set the polenta aside for 1 hr to set.

Step 4 Invert set polenta onto a clean board. Cut into 16 squares. Place squares on a baking try and cook under a preheated grill on high for 2-3 mins until golden. Top each square with 2 pear slices and crumble over blue cheese.

Coles - January 2014

Pea and broccoli soup with grilled cheese sandwich croutons recipe

grilled cheese sandwich croutons picture
Pea and broccoli soup with grilled cheese sandwich croutons

Make the most of in-season veggies with this hearty pea and broccoli soup topped with tasty grilled cheese sandwich croutons!


1 tablespoon olive oil
1 brown onion, finely chopped
1 leek, pale section only, coarsely chopped
1 brushed potato, peeled, finely chopped
2 garlic cloves, crushed
4 cups (1L) chicken stock, or vegetable stock
1 small head broccoli, coarsely chopped
2 cups (240g) frozen peas
20g butter, at room temperature
4 thick slices multigrain bread
2 slices tasty cheddar
Coarsely chopped chives, to serve


Step 1 Heat the oil in a large saucepan over medium heat. Add the onion, leek, potato and garlic. Cook, stirring, for 5 mins or until onion softens. Add the stock and bring to the boil. Add the broccoli and peas. Reduce heat to medium and cook for 10 mins or until broccoli is very tender. Set aside to cool.

Step 2 Transfer the cooled broccoli mixture to the jug of a blender and blend until smooth. Return to the saucepan over low heat and heat through.

Step 3 Preheat a sandwich press or large frying pan over high heat. Spread the butter evenly over 1 side of each bread slice. Sandwich the cheddar, butter-side out, between bread slices. Cook in sandwich press for 2 mins or in frying pan for 2 mins each side, or until cheddar melts and the bread is golden brown. Cut into 2cm-wide croutons.

Step 4 Divide the soup among serving bowls. Top with the croutons and sprinkle with chives to serve.


Double up on value vegetables: Take advantage of in-season, best-value vegetables, such as broccoli, and make an extra batch of this soup to freeze.

Coles - August 2015

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