Simple suggestions for a better barbie

Photos by Kieran Scott.
Photos by Kieran Scott.

Josh Emett's latest book, Josh's backyard BBQ (Random House) offers inspiration to those who want to serve more than burnt steak and sausages at their barbecues.

The MasterChef judge and restaurateur gives recipes for simple but attractive dishes, from little things to tempt children and for nibbling on, to interesting salads and vegetable dishes, many ways to cook fish and meat, and a selection of punches.

 


Sesame and soy-marinated beef skewers
Serves 4
Prep: Overnight
Cooking: 24min

Most of the work is in the preparation here so you'll need to plan ahead, although a short time in the marinade will still give you a great result. The beef will be incredibly tender and doesn't take long to cook at all, so get the barbecue nice and hot then move quickly. Best eaten straight away, fresh off the barbie.

Ingredients

300g beef sirloin
30ml soy sauce
15ml ponzu sauce
30ml mirin
1 tsp sesame oil
2 tsp honey
2 cloves garlic, peeled and crushed
skewers
sea salt
toasted sesame seeds to serve  

 

Method

Slice the fat off the top of the sirloin, then slice lengthways into strips 0.5cm wide.

Combine the soy, ponzu, mirin, sesame oil, honey and garlic, and marinate the beef in this overnight.

Heat the barbecue to high.

Slide the beef strips lengthways on to the skewers and season the beef with salt. Place around the edges of the barbecue and grill for 1-2 minutes each side. Serve sprinkled with sesame seeds.

 


Carrot salad with honey mustard dressing and chopped almonds

I have eaten a lot of carrot rapee salads in France and love them; simple with a great dressing. Not a lot of difference here, with loads of freshly grated carrot, a fantastic dressing and chopped toasted almonds on top.

 

Ingredients

¼ cup almonds
4 carrots, peeled and grated sea salt

Honey mustard dressing

1 tsp whole grain mustard
2 tsp honey
4 tsp chardonnay vinegar
½ cup olive oil

 

Method

Toast the almonds in a dry frying pan until golden. Roughly chop when cool. To make the dressing, combine the mustard, honey and vinegar. Slowly drizzle in the olive oil while whisking to combine. Combine the grated carrot and dressing, and season with salt. Scatter the almonds over the top and serve.

 


Get it

Josh's backyard BBQ, by Josh Emett, Random House Books, RRP $60.


 

 

 


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