Try these Vietnamese delights next time you’re having a barbecue. Combine 450g (1 lb) of minced pork with ½ a cup of Vietnamese fish sauce (Thai fish sauce is much stronger), 4 tablespoons of dark soy or caramel sauce (available from Asian stores), 2-3 finely diced brown shallots, 12 finely sliced garlic chives and 1 tablespoon of…… Continue reading vietnamese pork skewers
Tag: barbecue
smoky chipotle ham hock with red beans + barbecued corn
A Tex-Mex chilli of sorts using smoked ham hock, chipotle and red beans. Cook 1 large smoked ham hock with at least 2 cups of water until the meat is falling from the bone (in a pressure cooker this will take 30 minutes). Allow to cool and reserve the liquid. Cook 2 chopped onions and 3…… Continue reading smoky chipotle ham hock with red beans + barbecued corn
chargrilled chicken 2
Once again my husband has combined some wonderful flavours from HOT PLATE Asian-Inspired Barbeque, a Spirit House Restaurant and Cooking School cookbook. To make the marinade for the chicken place 6 brown shallots, 8 long red chillies, 2 tablespoons of chopped ginger, 1 teaspoon of chopped fresh turmeric (½ a teaspoon if using ground turmeric), 1 tablespoon of roasted…… Continue reading chargrilled chicken 2
barbecued pork
This giant pork chop (or half leg) was marinated and cooked over a slow barbecue. Annatto seed (also known as achiote) is commonly used in Latin American and Caribbean cuisines for both colouring and flavouring and has a nutty, smoky and sweet flavour. It is available at any store that supplies South American ingredients (in Melbourne I…… Continue reading barbecued pork
salmon cakes with sweet chilli and ginger sauce
My husband David made this wonderful meal – a great way to serve salmon. The recipe is in HOT PLATE Asian-Inspired Barbeque from Spirit House Restaurant and Cooking School. For the salmon cakes blend 400g (14 oz) salmon, 3 tablespoons of Thai red curry paste, an egg and 1½ tablespoons each of fish sauce and corn flour in a food…… Continue reading salmon cakes with sweet chilli and ginger sauce
chargrilled chicken
Some more delicious Asian-inspired barbeque from Spirit House Restaurant’s cookbook HOT PLATE Asian-Inspired Barbeque. My husband David cooked this one. The marinade is made by pounding 100gm (3½ oz) of white sugar, 3 birdseye chillies, a teaspoon of white peppercorns and the bottom of 3 stalks of lemongrass in a mortar and pestle with 2 tablespoons of oyster sauce…… Continue reading chargrilled chicken
sweet chilli and ginger squid
Smoky, spicy, sweet and tender. Pound or blend together 2 long red chillies, 1 clove of garlic and 1 coriander (cilantro) root. Heat this paste in a small saucepan adding 2 tablespoons of shredded ginger, ½ a cup of white rice vinegar and ½ a cup of caster sugar. Bring to boil then add 2…… Continue reading sweet chilli and ginger squid
spicy pork patties
This Thai-style recipe comes from a wonderful addition to our cookbooks, HOT PLATE Asian-Inspired Barbeque, a gift from visiting friends. Having eaten at Spirit House Restaurant and Cooking School, they wanted to share some of the inspiration. In a mortar and pestle pound to a rough paste 6 cloves of garlic, 6 coriander (cilantro) roots, 3 small green chillies, ¾ of…… Continue reading spicy pork patties
michelle picker cooks 