SPRING is here and summer is just around the corner so it is time to fire up the barbecue to make the most of our great outdoors.
Char-Griller has put together these tantalising recipes to give your taste buds a treat.
CHICKEN BURGERS WITH LIME MAYO
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READ NOWSmall and tasty burger with spiced chicken, lime mayo and topped with bacon, avocado and cheese
Serves: 12
Cooking Time: 5 min
Prep Time: 15 min
INGREDIENTS
1 x 350g chicken breast
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
1/4 teaspoon sea salt
12 mini bread rolls
3 pieces thin bacon
1 avocado
3 pieces of good cheddar cheese slices, quartered
INGREDIENTS – LIME MAYO
1/2 cup good egg mayonnaise
1 teaspoon lime zest
1 tablespoon lime juice
1 teaspoon chilli sauce
METHOD
1. Cut chicken into 12 x 1cm thick slices.
2. Combine cumin, coriander and paprika and toss together. Rub over the chicken pieces ensuring that all pieces are coated evenly.
3. For the mayo, combine all of the ingredients together and set aside.
4. Preheat barbecue to a high heat, when hot, place the chicken pieces on the grill and cook for 2 minutes each side.
5. Place the bacon on the grill and cook for 1 to 2 minutes each side until golden and crisp, break into large pieces.
6. Place the avocado in a bowl and roughly smash with a fork.
7. To assemble, halve the buns, place some avocado on the bottom, top with a piece of chicken, a piece of cheese and some bacon.
8. Add a spoonful of lime mayo before adding the top of the bun to complete the burger.
WHOLE SNAPPER WITH GINGER, LEMONGRASS, CHILLI & LIME LEAVES
Serves: 4
Prep time: 15 min
Cook Time: 35 min
INGREDIENTS
1.8kg-2kg snapper, cleaned and scaled
4 coriander stems and roots
2 long chillies, halved lengthways
20g ginger peeled and julienned
1 golden shallot, peeled and finely sliced
1/2 teaspoon sesame oil
1 tablespoon coconut oil
1 tablespoon fish sauce
1 tablespoon grated palm sugar
1 tablespoon lime juice
Rice to serve
GARNISH
1/2 cup coriander leaves
1 long chilli, deseeded and julienned
10g ginger peeled and julienned
2 tablespoons crispy shallots
METHOD:
1. Preheat barbecue on a medium – high heat.
2. Place snapper on a clean surface and insert coriander stems, chillies, ginger and shallots into the cavity of the snapper. Gently place the snapper into a fish griller and secure.
Transfer to the barbecue hot plate and cook for 30-35 minutes, turning halfway through.
3. Meanwhile in a saucepan gently heat sesame oil, coconut oil, fish sauce and palm sugar, dissolving the sugar, stir through the lime juice and pour over the fish while hot.
Top with coriander leaves, extra chilli, ginger and crispy shallots. Serve with rice.