If you’re planning to cook lamb this Australia Day, then make sure it’s prepared on an Australian-made barbecue
That’s the message from Adelaide-based barbecue experts Heatlie, whose 100% Australian-made barbecues are renowned as the toughest and best quality on the market. Heatlie owner Andrea Mead said the majority of barbecues currently available in Australia are made overseas. “The number and variety of barbecues on the market has grown significantly over the past decade,” she said. “Two and four-burner units with roasting hoods have become the new norm, however the quality, durability and features of these units can vary enormously, so it pays to do your research and shop around.
“Look for a barbecue that not only looks good, but that is easy to clean. A solid steel hotplate, in combination with steel ribbon burners, is also a must, as this provides a great base for cooking, preventing charring, eliminating hot and cold spots and ensuring food is cooked evenly. “Barbecue shoppers should also consider whether they want LPG or natural gas, whether the unit has auto-ignition and safety features, such as a flame failure device which shuts off the gas if the flame goes out.”
When it comes to Australia Day, Andrea says keep it simple and stress-free with an easy lamb dish such as lamb kebabs, lamb cutlets or even a lamb sausage sizzle. Her top tips for January 26 include:
Easy lamb roast – if your barbecue has a roasting hood, coat lamb racks with a mix of fresh breadcrumbs, rosemary and thyme and bake with the lid closed. (Don’t forget to cover the tips of the bones with foil to prevent burning.) Serve with roasted vegetables, also cooked on the barbie.
Lamb Cutlets – they cook in minutes and kids love them. Marinate French-trimmed cutlets in garlic, rosemary and extra virgin olive oil for 30 minutes, then cook on the hotplate and serve with tzatziki and greek salad.
Lamb burgers – make patties with lamb mince, season with salt and pepper and cook on the hotplate. Serve in a sour dough roll with grilled haloumi, cooked red onion, crunchy iceberg lettuce and tomato chutney.
Simply seafood – lamb may be the ‘official’ Australia Day favourite, but Australian seafood cooked on the barbie is hard to resist. Andrea recommends Yellowtail Kingfish with Green Capsicum and Red Onion Skewers: cut onions into quarters and capsicums into similar-sized squares, and soak in a vinaigrette of 80% red wine vinegar and 20% extra virgin olive oil, 1 red chilli and 2 sprigs each of rosemary and thyme for up to one day. Cut kingfish fillets into 4cm squares, then assemble the skewers (previously soaked in water to avoid burning) alternating between the fish, onion and capsicum. Cook on a low hotplate and turn frequently until kingfish is tender and golden. Once cooked drizzle vinaigrette over the skewers and serve with a green salad.
Sweet treat – this super-quick dessert will provide the perfect end to your Australia Day feast. Simply cook in-season stone fruit – think peaches, apricots and plums – with the barbecue hood down until the fruit softens, sprinkle with vanilla sugar and serve with mascarpone.
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