Bbq Chicken Lamb Vegetables Neil Perry Food

BBQ CHICKEN, LAMB & VEGETABLES - NEIL PERRY

BBQ Chicken, Lamb & Vegetables - Neil Perry image

Entered for ZWT, from Neil Perry, "Food Source -- New Zealand". There are 8 dietary portions, but I would wager that this might serve 4 or fewer looking for a hearty BBQ meal. Note that internal temperature of meat will rise about 5F/3C during resting time. I would increase the amount of butter-seasoning mixture so I wouldn't run out halfway. For total decadence, why not grill some shrimp on the barbie as well!

Provided by KateL

Categories One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 5/8 kg whole chickens (butterflied or splatchcocked, 3.5 lb.)
2 tablespoons unsalted butter, softened
1 tablespoon sage, chopped
1 tablespoon rosemary, chopped
1 garlic clove, chopped
sea salt, to taste
fresh ground black pepper, to taste
olive oil, to taste
500 g lamb shoulder (butterflied and flattened with excess fat and membrane removed -1.1 lb.)
1 radicchio or 1 red chicory, quartered
2 baby fennel, quartered
4 sweet peppers, as many as desired
4 chilies, as many as desired (optional)
1 large Spanish onion, sliced 1-cm thick (.4-in thick)
1 kumara or 1 sweet potato, sliced thick, par-boiled
red wine vinegar, to taste

Steps:

Mix the garlic, sage & rosemary together with the butter & a pinch of salt.
Split the chicken in half & stuff the butter under the skin of the chicken breast.
Season the chicken, splash with olive oil & char-grill on the BBQ, skin side down first until well colored & just cooked through (160F/71C). Let rest for 5 minutes.
Season the lamb well, splash it with olive oil & BBQ to medium rare (140F/60C), about 20 minutes. Let rest for 5 minutes.
Splash all the vegetables with olive oil & season with sea salt.
Char-grill on the BBQ, until well colored & soft.
SERVING:.

Nutrition Facts : Calories 682.4, Fat 48.4, SaturatedFat 16.7, Cholesterol 198.7, Sodium 217.2, Carbohydrate 13.2, Fiber 4, Sugar 4, Protein 46.5

FATTOUSH SALAD BY NEIL PERRY (LEBANESE)

Fattoush Salad by Neil Perry (Lebanese) image

Entered for ZWT, from Australian chef Neil Perry, "Fresh and Fast". This version of the Lebanese dish uses mint, Italian parsley and cilantro (fresh coriander) instead of romaine or other lettuces. Sumac comes in berry or ground form; the berries last longer. Sumac has a sour, tart (lemony) and salty taste; (it is an important ingredient in Za'atar seasoning mixture). There is no good substitute for sumac; it is available through mail-order or at Middle Eastern grocers.

Provided by KateL

Categories Greens

Time 12m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 piece fresh pita bread
1 tablespoon olive oil
5 cherry tomatoes, sliced
1 Spanish onion, roughly chopped
1 teaspoon sumac
1 lebanese cucumber, roughly chopped
sea salt, to taste
fresh ground black pepper, to taste
3/4 bunch mint, picked from stems
1/3 bunch flat leaf parsley, picked from stems
1/3 bunch fresh coriander or 1/3 bunch fresh cilantro, picked from stems
1 garlic clove
1 lemon, juiced
100 ml extra virgin olive oil (3.5 oz.)
fresh ground black pepper, to taste

Steps:

Heat a little olive oil in a pan and fry the pita bread until crispy.
Tear the bread into a bowl and add the tear drop tomatoes, onion, sumac, cucumber, salt, pepper, mint, parsley and coriander.
In a mortar and pestle, pound a pinch of salt together with the garlic and add lemon juice, extra virgin olive oil and pepper.
Add the dressing to the salad and serve straight away.

Nutrition Facts : Calories 297.1, Fat 25.4, SaturatedFat 3.5, Sodium 90.6, Carbohydrate 16.7, Fiber 2.2, Sugar 3.6, Protein 2.9

FISH CURRY - NEIL PERRY

Fish Curry - Neil Perry image

Recipe found at lifestylefood.com.au There is a video there of Neil Perry making this dish. This was easy and tasty. Posting it here for safe keeping. I made it with hoki fillets but any mild white boneless fish pieces would be good. The stock is not essential - water is fine.

Provided by ballarat

Categories Curries

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup olive oil
1 large onion, sliced
1 tablespoon minced ginger
2 garlic cloves, finely sliced
2 teaspoons sea salt
1 1/2 teaspoons garam masala
2 teaspoons paprika
1 1/2 teaspoons turmeric
1/2 cup chicken stock
400 g boneless skinless cod, cut into 4cm pieces
3/4 cup plain thick yogurt
20 ml lime juice

Steps:

Heat olive oil in a small frying pan, add onion, ginger, garlic and salt and sweat over low-medium heat for 10 - 15 minutes, stirring occasionally, or until onion is soft and starting to caramelize.
Add spices and cook, stirring constantly for 1-2 minutes or until aromatic.
Add stock or water and simmer for 5-10 minutes.
Add fish to pan and stir gently to cover fish with sauce and simmer for 2 minutes.
Add yoghurt and lime juice, remove from heat and stir gently.
Serve with steamed rice.

Nutrition Facts : Calories 1009.4, Fat 86.6, SaturatedFat 13.7, Cholesterol 99.8, Sodium 2569.4, Carbohydrate 18.1, Fiber 2.6, Sugar 8.9, Protein 41.9

TEPPANYAKI BBQ VEGETABLES

Teppanyaki BBQ Vegetables image

This very easy side-dish recipe is inspired by the vegetables they give you at Teppanyaki restaurants. Teppanyaki is a style of Japanese BBQ where the cooking is done on a very hot grill at the table. Quite delicious! This recipe is extremely good when done on a hotplate on an outdoor bbq. For best results indoors, use a griddle or heavy iron skillet over a very hot heat. Perfect when served with rice and teriyaki meats. This recipe serves 2 large helpings, or 4 side helpings.

Provided by becy959

Categories Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 quarter white cabbage
2 carrots
1 zucchini
4 spring onions
1 small red capsicum
1 teaspoon sesame oil
2 teaspoons rice wine vinegar or 2 teaspoons white wine vinegar
1 tablespoon light soy sauce
2 teaspoons mirin or 2 teaspoons dry sherry

Steps:

Peel carrots.
Remove outer layer of spring onion and ends.
Deseed and destem capsicum.
Remove ends of zucchini.
Julienne all the vegetables.
Wipe some vegetable oil over the griddle/bbq hotplate.
Heat the griddle or the bbq hotplate to high.
Stirfry vegetables for one minute.
Add sauces.
Stirfry for another two minutes.
Taste and add more sauces as required.

Nutrition Facts : Calories 196.6, Fat 3.3, SaturatedFat 0.5, Sodium 672.6, Carbohydrate 39.7, Fiber 14.8, Sugar 23.2, Protein 10.2

BBQ VEGETABLES - AUSSIE STYLE

BBQ Vegetables - Aussie Style image

Aussies love a BBQ - and I am no exeption. I LOVE vegetables and this is my favourite BBQ dish. I make this in Summer when the produce for this recipe is in season. I can't count how many time I have handed out this recipe, I hope you enjoy this.

Provided by cookingpompom

Categories Vegetable

Time P1DT10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 medium green zucchini
1 medium eggplant
1 large red capsicum
1 large green capsicum
10 mushrooms
250 g punnet cherry tomatoes
1/2 cup olive oil
1/2 cup lemon juice
1/2 cup soy sauce
2 tablespoons garlic

Steps:

Wash and chop all the vegetables (not the tomatoes) and place in a large glass or ceramic dish dish.
Place the oil, juice, soy sauce and garlic in a jug and stir.
Pour over the vegetables and mix.
Cover and let marinate for 2 - 24 hours.
Cook over a prepared hot BBQ plate for 10 minutes, flipping often.

PORK HOCKS WITH CHILLI CARAMEL SAUCE

Pork Hocks with Chilli Caramel Sauce image

This is a recipe I adapted from a dish that Neil Perry (Australian Restauranteur) does rather well. I prepared it for a group of friends in the Woodstock railway station,(near Cowra, NSW Australia). They actually live in the fully restored 120 year old station and operate an art gallery from there. It was a big hit with no leftovers. I'll make more next time. This recipe is a pleasant mix of new Australian style cuisine with a distinct Asian influence.

Provided by Ian Snell

Categories Pork

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 pork hocks (a little on the fatty side won't hurt, bugger the cholesterol)
2 liters chicken stock
2 tablespoons hoisin sauce
1 tablespoon powdered ginger
1 cup palm sugar
1/2 cup water
8 green chilies
4 large red chilies, seeded and juilienned
2 tablespoons julienned ginger
1/4 cup fish sauce
1/4 cup fresh lime juice
4 cups vegetable oil

Steps:

Combine chicken stock, Hoi Sinh sauce and powdered ginger.
Bring to boil for 1minute.
Simmer the pork hocks gently in the stock mixture for 3 to 4 hours.
Remove the hocks from the stock and drain well.
Refrigerate (overnight preferrably).
Flake the meat away from the bone prior to final step (it should fall away easily).
For the sauce, place half the water in a saucepan, add the palm sugar and boil until the sugar caramelises.
Add the ginger, chillies and the remaining water and stir constantly to prevent the sauce from seizing or solidifying.
Add the lime juice and fish sauce then simmer, stirring constantly, for 1 minute.
Keep warm.
Heat the oil in a deep pot or wok to very hot and deep-fry the pork meat until golden brown.
Remove and drain on paper towel.
Serve by placing the pork in the middle of a plate and pour over the warm chilli caramel sauce.
Garnish steamed whole baby bok choy.

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Bbq Chicken Lamb Vegetables Neil Perry Food

BBQ CHICKEN, LAMB & VEGETABLES - NEIL PERRY

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Recipe found at lifestylefood.com.au There is a video there of Neil Perry making this dish. This was easy and tasty. Posting it here for safe keeping. I made it with hoki fillets but any mild white boneless fish pieces would be good. The stock is not essential - water is fine.

TEPPANYAKI BBQ VEGETABLES

BBQ VEGETABLES - AUSSIE STYLE

Aussies love a BBQ - and I am no exeption. I LOVE vegetables and this is my favourite BBQ dish. I make this in Summer when the produce for this recipe is in season. I can't count how many time I have handed out this recipe, I hope you enjoy this.

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