There’s something undeniably special about cooking over an open flame with the smoky aroma of Australian charcoal infusing your favourite ingredients with additional flavour. As grill enthusiasts know, when you cook with charcoal you can elevate your BBQ dishes to sensational new heights. In this article, we’re delighted to present seven mouthwatering charcoal recipes for your BBQ that will undoubtedly tantalize your taste buds when prepared with the exceptional flavours of Australian product.
1. Aussie Beef Burger with Caramelised Onions
Ingredients:
- 1 lb (450g) ground Australian beef,
- Salt and pepper to taste,
- Sliced cheddar cheese,
- Burger buns and
- Caramelised onions (sautéed in olive oil and brown sugar).
Method:
Mould the ground beef into patties and season with salt and pepper. Grill the patties over medium-high heat using Australian charcoal until they are cooked to your preference. During the last few minutes of cooking, add cheddar cheese slices to melt. Serve on toasted burger buns, topped with sweet and savoury caramelised onions.
2. Grilled Garlic Prawns with Lemon Butter
Ingredients:
- 1 lb (450g) large Australian prawns, peeled and de-veined,
- 3 cloves garlic, minced,
- 1/4 cup melted butter,
- Zest and juice of one lemon,
- Fresh parsley, chopped and
- Salt and pepper to taste.
Method:
In a bowl, mix minced garlic, melted butter, lemon zest and lemon juice. Season the prawns with salt and pepper, then thread them onto skewers. Grill the prawns over medium heat using Australian charcoal, brushing them with the garlic lemon butter mixture until they turn pink and slightly charred. Garnish with fresh parsley before serving.
3. Tandoori Chicken Skewers
Ingredients:
- 1 lb (450g) boneless, skinless chicken thighs, cut into cubes,
- 1 cup plain Greek yogurt,
- 2 tablespoons tandoori spice blend,
- 1 tablespoon lemon juice,
- Salt to taste and
- Wooden skewers, soaked in water.
Method:
In a bowl, mix Greek yogurt, tandoori spice blend, lemon juice and salt to create the marinade. Add the chicken cubes to the marinade and let them sit for at least 1 hour. Thread the marinated chicken onto the soaked wooden skewers and grill over medium-high heat using Australian charcoal until cooked through and slightly charred.
4. Veggie Delight: Grilled Eggplant and Zucchini Stack
Ingredients:
- 1 large eggplant, sliced into rounds,
- 2 large zucchinis, sliced lengthwise,
- 1/4 cup olive oil,
- 2 tablespoons balsamic vinegar,
- 2 cloves garlic, minced,
- Fresh basil leaves and
- Salt and pepper to taste.
Method:
In a bowl, mix olive oil, balsamic vinegar, minced garlic, salt and pepper. Brush the eggplant and zucchini slices with the marinade. Grill the vegetables over medium heat using Australian charcoal until tender and grill marks appear. Assemble the grilled slices into a stack, alternating between eggplant and zucchini layers. Top with fresh basil leaves before serving.
5. Rosemary and Garlic Australian Lamb Chops
Ingredients:
- 1 lb (450g) Australian lamb chops,
- 3 tablespoons olive oil,
- 4 cloves garlic, minced,
- 2 tablespoons fresh rosemary, chopped and
- Salt and pepper to taste.
Method:
In a bowl, mix olive oil, minced garlic, chopped rosemary, salt and pepper. Coat the lamb chops with the marinade and let them sit for at least 30 minutes. Grill the lamb chops over medium-high heat using Australian charcoal until they reach your desired level of doneness. Rest the chops for a few minutes before serving.
6. Salmon with Maple Glaze
Ingredients:
- 1 lb (450g) salmon fillets,
- 1/4 cup maple syrup,
- 2 tablespoons soy sauce,
- 1 tablespoon Dijon mustard,
- 1 teaspoon grated fresh ginger and
- Salt and pepper to taste.
Method:
In a bowl, whisk together maple syrup, soy sauce, Dijon mustard, grated ginger, salt and pepper to create the glaze. Brush the salmon fillets with the glaze and let them marinate for about 15 minutes. Grill the salmon over medium heat using Australian charcoal until flaky and slightly caramelised.
7. Grilled Pineapple Dessert: Ingredients:
- Fresh pineapple, sliced into rings,
- 1/4 cup honey,
- 1 tablespoon lime juice and
- Fresh mint leaves for garnish
Method:
In a bowl, mix honey and lime juice. Brush the pineapple rings with the honey lime mixture. Grill the pineapple slices over medium heat using Australian charcoal until they caramelise and obtain grill marks. Serve with a garnish of fresh mint leaves.
With these mouthwatering Australian charcoal recipes, you’re sure to impress your family and friends while showcasing the exceptional flavours that Australian charcoal brings to your grill. Whether you’re grilling succulent meats, delightful seafood, or sweet desserts, the smoky essence of Australian product will undoubtedly make your experience cooking with charcoal an unforgettable one! Happy grilling!