Get ready to elevate your grilling game as we unveil four must-have recipes that will turn your summer BBQ into the summer soiree you've always dreamt of.
From classic Aussie favourites to refreshing spritz', Alex has have curated a menu that captures the essence of summer, ensuring your barbecue is not just a meal but a memorable experience.
Credit @deliciousaus November issue. Photography @markroperphotography + Food Stylist @emmatknowle
GARLIC PRAWN PIZZA
Begin this recipe the night before by preparing the pizza bases from scratch. You'll need time to go through the first rise process before refrigerating the dough overnight. You’ll also need to marinate the prawns overnight. Buy raw prawn cutlets to save time on shelling and deveining, and remove the tails.
INGREDIENTS
2 tsp dried instant yeast 1/4 tsp white sugar
300ml lukewarm water
31/3 cups (500g) tipo 00 flour (super-fine soft Italian flour), plus extra to dust
2 tsp extra virgin olive oil
400g bottled sugo or passata
3 (300g total) fresh buffalo mozzarella, sliced
Basil leaves (optional) and lemon wedges, to serve
GARLIC PRAWNS
1kg green king prawns, peeled and deveined, sliced in half lengthways
2 tbs extra virgin olive oil
4 garlic cloves, crushed
CHILLI OIL
100ml extra virgin olive oil
1 tbs chilli flakes
4 large strips lemon peel
METHOD
1. Whisk yeast, sugar and water in a large jug and set aside in a warm, draught-free place for 10-15 minutes, until yeast activates and mixture is frothy. Place flour in a stand mixer fitted with the dough hook. With motor running on medium speed, add 1/2 tsp fine salt and mix until well combined. Pour in yeast mixture and oil, and mix until well combined and a dough ball starts to form. Increase speed to medium-high and knead for 8-10 minutes or until very smooth and elastic. Cover bowl tightly with doubled pieces of lightly greased plastic wrap and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
2. Gently scrape dough from bowl and divide into 3 equal-sized balls. Roll each ball out to a 30cm round before stacking individually between sheets of lightly floured baking paper on a large plate. Cover plate well with plastic wrap and chill overnight.
3. Meanwhile for the garlic prawns, combine all ingredients in a large bowl, cover and chill overnight to marinate. For the chilli oil, heat all ingredients in a small saucepan over low heat for 10 minutes. Set aside to cool. When ready to serve, preheat oven to 240°C/220°C fan-forced and place a baking tray in the oven to preheat. Season prawns with salt flakes and freshly ground black pepper.
4. Spread pizza bases with sugo or passata. Bake pizza bases, one at a time, for 4-5 minutes. Top bases with mozzarella and prawns, then bake for 3-4 minutes until prawns are cooked. Sprinkle pizzas with basil leaves, if using, and serve with chilli oil and lemon wedges alongside.
CITRUS SALAD WITH CANDIED PISTACHIOS AND BURRATA
NGREDIENTS
2 tbs caster sugar
1/3 cup (55g) shelled pistachios
1 ruby grapefruit, peeled, pith removed, thinly sliced (see note)
1 yellow grapefruit, peeled, pith removed, thinly sliced (see note)
3 oranges, peeled, pith removed, thinly sliced (see note)
2 tbs extra virgin olive oil
1 tsp Dijon mustard
Mint leaves, to serve
2 x 100g balls burrata
METHOD
1. Line a plate with baking paper. Place sugar and 1 tbs water in a frypan over medium heat. Stir until sugar dissolves. Increase heat to high and cook, without stirring, until golden. Add pistachios and quickly stir until coated in caramel. Transfer to the prepared plate and set aside to cool. When cool enough to handle, coarsely chop the nuts.
2. Using a fork, whisk 1 tbs reserved citrus juice (see note) in a small bowl with the oil and mustard. Season with salt flakes and freshly ground black pepper.
3. Arrange citrus slices, overlapping, on a serving platter. Sprinkle with mint and candied pistachio. Top with burrata and drizzle with dressing. Season with salt flakes and freshly ground pepper, to serve.
NOTE: While preparing the citrus, you will get excess juice on the chopping board. Reserve 1 tbs juice for the dressing.
LEMON & FENNEL BARRAMUNDI WITH CAPER-ROASTED POTATOES
INGREDEINTS
2 lemons, sliced
2 large onions, thickly sliced
1 whole large fennel, bulb cut into wedges, fronds reserved to serve
1/3 cup (80ml) extra virgin olive oil
3kg whole barramundi, scaled, gutted and cleaned
CAPER-ROASTED POTATOES
1kg chat potatoes
1/3 cup (80ml) riesling (medium sweetness)
50g chilled salted butter, chopped
2 tbs extra virgin olive oil
1 tbs capers
1 bunch chives, finely chopped
METHOD
1. Preheat oven to 220°C/200°C fan-forced. For the caper-roasted potatoes, line a baking dish with 2 sheets of foil, long enough to fold over and create a parcel. Place potatoes, wine, butter, oil and capers on foil. Season well. Fold over foil to enclose potatoes. Roast for 45 minutes, or until tender. Carefully open (steam will be hot) and baste potatoes with sauce. Roast for a further 30 minutes until golden. Transfer to a serving bowl and sprinkle with chives.
2. Meanwhile, place lemon, onion and fennel wedges in a large, deep baking tray. Season with salt flakes and freshly ground black pepper and drizzle with half the oil. Toss to coat. Place barramundi on top. Season fish well with salt flakes all over and inside cavity. Add a few pieces of lemon and fennel to cavity. Drizzle with remaining oil. Roast alongside potatoes for 1 hour or until golden and fish is cooked (flesh should flake when tested with a fork). Serve barramundi alongside potatoes, sprinkled with reserved fennel fronds.
CLASSIC BELLINI SPRITZ
INGREDIENTS
150g drained canned peach halves in syrup, plus 1/4 cup (60ml) syrup reserved
750ml bottle prosecco (substitute dry sparkling wine), chilled
Thyme sprigs, to garnish (optional)
METHOD
1. Place peaches and reserved syrup in a blender. Whiz until smooth. Transfer to a jug and refrigerate to chill.
2. To serve, divide peach mixture between serving glasses and top up with prosecco. Garnish with thyme sprigs, if desired.
Credit @deliciousaus November issue. Photography @markroperphotography + Food Stylist @emmatknowle
