By Ben O'Donoghue
The must-have BBQ bible from Australian megastar chef, tv presenter and writer, Ben O'Donoghue top recognized for his outside cookery and barbeque recipes. Ben's BBQ Bible is a compendium of Ben's vintage fish fry recipes with an extra forty brand-new recipes and completely brand-new images Throw away the sausages and chops and be encouraged by way of Ben O'Donoghue's fascinating global of barbecued food.
masking every little thing from juicy meats like Mexican suckling pig, Singapore chilli crab, Moreton Bay insects with figs and pancetta kebabs to succulent vegetarian dishes like Artichokes with lemon, honey, thyme and almond or Grilled Haloumi with lemon and mint – with Ben's BBQ Bible, your folks may be conversing approximately your cooking for years.
no matter if your satisfaction and pleasure is a straightforward cord rack over an open hearth, a daily kettle barbeque or a gas-fired hotplate with the entire bells and whistles, those recipes might be cooked on any gear. during this compendium you'll additionally locate the easiest beverages and truffles to accompany your meal, besides recipes for the entire rubs and marinades, breads, salads and greens you'll ever want to make your barbecues the easiest within the neighbourhood.
in regards to the AUTHOR
Chef, restaurateur and tv character Ben O'Donoghue has labored at many of the UK's such a lot outstanding eating places, together with the River Café with Jamie Oliver and the specific Monte's membership. He has written books to counterpoint his television sequence and is a typical contributor to scrumptious and Olive magazines. Ben lives along with his spouse and kids in Brisbane, the place he has lately opened his most modern eating places, South financial institution Surf membership and Billy Kart Kitchen.
Read Online or Download Ben's BBQ Bible: The Ultimate Cook's Companion PDF
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Additional resources for Ben's BBQ Bible: The Ultimate Cook's Companion
45 C H AP T E R 4: NU TS , NI B B L E RS , AND C H E E S E 48 Arancini 49 Mushroom Risotto 51 Crêpes with Roasted Asparagus and Easy 54 Grilled Vegetable and Herbed Cheese Pinwheels 56 Mu Shu Duck Crêpes with Hoisin Sauce 58 Lavash with 59 Brie and Pear Quesadillas 62 Wonton Ravioli with Butternut Squash and Sage Chapter 66 Shrimp Egg Rolls with Chili Sauce 68 Lavash Pinwheels with Curried Cream Cheese, 69 Sweet Potato and Goat Cheese Wonton Ravioli with 70 Lettuce Wrap with Thai-Style Ground Pork 72 Spicy Pork Dumplings with Spicy Thai Dipping Sauce 74 California Roll 76 Cucumber, Carrot, and Wasabi Mayo Rolls 78 Chicken and Black Bean Quesadillas 79 Monterey 80 Crêpes with 82 Grape Leaves with Rice and Pine Nut Filling 50 Bacon, Tomato, and Avocado Wrap-Ups Hollandaise 52 Grape Leaves with Lamb and Dill 55 Herbed Shrimp with Snow Peas Feta, Sun-Dried Tomatoes, Olives, and Radish Sprouts 60 Pan-Fried Salmon Shiu Mai with Mango Relish Cream Sauce 64 Spicy Red Curry Beef Summer Rolls 5 Wrap It Up e 67 Vietnamese-Style Chicken Salad Rolls Ham, and Spinach a Brown Butter, Sage, and Pecan Sauce Salad (Larb) 71 Oven-Baked Chipotle Chicken Flautas 73 Gyoza 75 Spicy Tuna Rolls 77 Crispy Reuben Roll-Ups Jack and Roasted Poblano Chile Quesadillas Roasted Vegetables and Herbed Goat Cheese Sauce 83 Pear, Gorgonzola, and Hazelnut Bundles makes about thirty-six balls Arancini ingredients 3 cups chilled Mushroom Risotto (facing page) or leftover risotto 36 cubes (1/2 inch each) mozzarella cheese (about 3 ounces) 1/2 cup all-purpose ﬂour 3 large eggs, beaten 11/2 cups ﬁne dry breadcrumbs 4 cups vegetable oil, for frying We like to make a double recipe of risotto for dinner one night and save what’s left over for these delicious, crispy on the outside, gooey on the inside morsels.
When the butter is melted and hot, add the onion to the pan and sauté until it is translucent, about 2 minutes. Add the garlic and continue to cook until the onion is soft, about 2 minutes. Add the sage and 1/2 teaspoon of the salt and continue to cook over medium-low heat for about 2 minutes longer. Add the cooked squash along with 1/8 teaspoon of the nutmeg and 1/8 teaspoon black pepper, and mix to combine well. Cook over medium-low heat until some of the water has cooked out of the squash and it is thickened slightly, about 10 minutes.
Repeat until all the potato slices are fried. Preheat the oven to 450°F. Place a layer of chips in a baking dish and sprinkle with some of the blue cheese. Place another layer of chips on top and add some more cheese. Continue until you have used up all the chips and cheese. Put into the oven and bake until the cheese has melted, about 5 minutes. Serve warm. Make-ahead: The potatoes can be sliced and soaked in the water up to 1 hour ahead of time. Tip: Although there is nothing better than hot-out-of-the-oil potato chips, there is a shortcut that is almost as good.