Hueys Best Ever Barbecue Recipes by Iain Hewitson

By Iain Hewitson

A best Australian superstar chef bargains a hundred tasty fish fry recipes, with plenty of tips about the aspect, during this saucy quantity. Recipes for every little thing from burgers to kangaroo kebab are incorporated in addition to lots of vegetarian techniques. supplying a multicultural method of barbecue, steps for making chutneys, marinades, and numerous sauces are featured.

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Extra resources for Hueys Best Ever Barbecue Recipes

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Top with bok choy, wrap up tightly, leaving a space above fish, and cook on BBQ. 6 tbsp peanut oil 6 tspn sesame oil 2 garlic cloves, crushed 1 tspn grated fresh ginger 2 heaped tspn Asian chilli bean sauce 4 spring (green) onions, finely chopped When fish is ready, heat oils in a medium pan on BBQ until smoking. Then add rest of ingredients together with fish juices and mix. Place fish on plates, top with bok choy and pour oil over the lot. Sydney chef Tony Bilson has an interesting recipe in his book Fine Family Cooking, which involves wrapping a whole fish in wet newspaper (after stuffing it with lemon slices, herbs, butter & quartered onions) and then burying it in the hot coals and covering it with more hot coals.

4 cup olive oil juice of 1 lemon 1 heaped tspn Dijon mustard freshly ground salt & pepper Crush potatoes roughly with a fork, adding oil mixture and mound on plates or a platter. Top with steaks and serve extra sauce on the side.

Top with bok choy, wrap up tightly, leaving a space above fish, and cook on BBQ. 6 tbsp peanut oil 6 tspn sesame oil 2 garlic cloves, crushed 1 tspn grated fresh ginger 2 heaped tspn Asian chilli bean sauce 4 spring (green) onions, finely chopped When fish is ready, heat oils in a medium pan on BBQ until smoking. Then add rest of ingredients together with fish juices and mix. Place fish on plates, top with bok choy and pour oil over the lot. Sydney chef Tony Bilson has an interesting recipe in his book Fine Family Cooking, which involves wrapping a whole fish in wet newspaper (after stuffing it with lemon slices, herbs, butter & quartered onions) and then burying it in the hot coals and covering it with more hot coals.

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