Australia Day could also be called “National Barbie Day” such is the tradition of firing up our BBQs to celebrate everything aussie on our special day.
Meat lovers cook up the traditional ‘sanger’ or steak sandwich packed with barbecued onions and tomato sauce.
So we thought we’d give you a BBQ Seafood Menu for all the seafood lovers. You may not usually cook your seafood on the BBQ but we think you’ll love the flavour once you’ve tried it.
OUR AUSTRALIA DAY BBQ SEAFOOD MENU:
Oysters Kilpatrick (Yes! even on the BBQ)
Easy Barbecued Garlic Prawns
Barbecued Salt and Pepper Squid
BBQ Fish with Rosemary & Lemon
Barbecued Lobster Tails
Side dishes: Green tossed salad with tomatoes and chat potatoes or wedges
24 shucked oysters
2 tbsp worcestershire sauce
2 cups rock salt
2 tbsp chopped parsley
175g rindless bacon, diced
Heat BBQ on medium high. Spread rock salt on a baking tray. Arrange oysters in their shells on the salt. Sprinkle worcestershire sauce over the oysters. Top with bacon. Barbecue for 5 to 8 mins or until bacon is crisp. sprinkle with parsley & serve with lemon wedges.
BARBECUED GARLIC PRAWNS
1. Mix 4 tablespoons olive oil, about 3 tablespoons chopped parsley, 4 tablespoons lemon juice and lots of minced garlic (about 1 tablespoon) in a glass bowl. Can add chilli flakes here too if you like.
2. Add peeled and de-veined uncooked prawns & marinate for 30mins.
3. Soak wooden skewers in water so they don’t burn.
4. Preheat your BBQ on high and thread about 4 or so prawns onto each skewer.
5. Oil the hotplate. Cook about 2 min each side or until opaque.
BARBECUED SALT & PEPPER SQUID
3 large calamari hoods, cleaned
2 tsp cracked black pepper
1 1/2 tsp sea salt
1/2 tsp each garlic powder & onion powder
1 tbsp light oil such as sesame oil or rice oil
small red chillies, thinly sliced
Combine salt, pepper, garlic powder & onion powder. Cut squid hoods in half lengthways. Score the inside of the hoods lightly in a criss cross pattern. Dry squid with a paper towel. Toss squid pieces in oil and add spice mixture. Heat BBQ plate to high. Cook squid turning occasionally for 4 minutes or until curled & cooked through. Serve on a platter with lime wedges & sprinkle chillies over.
BBQ FISH WITH LEMON & ROSEMARY
4 white firm fish fillets of your choice e.g. blue eye
1 tsp grated lemon zest
1 tsp lemon juice
1 tblsp rosemary finely chopped
120ml olive oil
2 cloves garlic crushed
black pepper and sea salt
2 tblsp white wine
Combine all ingredients except the fish. Reserve a little of the mixture for a dressing. Pour over the fish and marinate for 1 hour. Drain the marinade from the fish and barbecue over a medium high heat. Fish is cooked when it turns from opaque to white. Serve with salad and the reserved dressing.
BARBECUED LOBSTER TAILS
100ml olive oil
1 tsp salt
1 tsp paprika
1/8 tsp white pepper
Juice of 1 lemon
1 clove garlic crushed
Preheat BBQ plate to high. In a bowl, slowly whisk oil into lemon juice. Add salt, pepper, paprika and garlic. Split lobster tails lengthways & brush the flesh with the marinade. Lightly oil the BBQ hotplate & place tails, flesh side down on BBQ. Cook for 10 ti 12 minutes turning halfway through. Baste frequently with marinade. Lobster is done when its opaque & firm to touch.
Serve seafoods with a simple green and tomato salad and chat potatoes or wedges.
Send us (info@allBBQs.com.au) your favourite Australia Day BBQ recipe with an image of the food for your chance to WIN a pair of Stainless Steel DIGITAL BBQ TONGS. We’ll also publish the best recipes on our website or blog. See yourself in print!
We’d love to know what you’re going to cook this Australia Day. Please leave your comments below.