Ingredients
Serves 6+Marinated Chicken Tenderloin - Chrissie
1kg chicken tenderloins
Chris’ Greek Yoghurt for serving
Marinade:
1 bunch of coriander with roots
6 cloves garlic
2 long pale green chillies
3 tbsp fresh lime juice
2 tbsp fish sauce
Whole Baked Snapper - Gorgi
1 large whole snapper , gutted and de-scaled
Aleppo pepper (Shane Delia's brand)
Ras El Hanout (Shane Delia's brand)
Thyme and dill
2 lemons
4 garlic cloves
Cup of olive oil
Aluminium foil
Simple Tomato Salad
Mixed tomatoes (red, yellow and green)
1 jar of Meredith Goat's cheese
1 bunch of fresh basil
Neccie's Asian Breasts - Denise
1 chicken breast per person, cubed
¼ fresh lemon, juiced per breast
2 tbsp Ketchup Manis per breast
Garlic Lettuce Salad
Iceberg Lettuce, broken into leaves
Dressing:
A couple of cloves of garlic, crushed
1 tsp Keen's dry mustard
Squeeze of lemon juice
2 tbsp vinegar
3 or 4 tbsp olive oil
½ tsp salt
Eye Fillet - Yumi
The best eye fillet you can find (1 per person)
1 large brown onion
Oil
Salt
Method
Marinated Chicken Tenderloin - Chrissie
Put all the ingredients for the marinade in a food processor then spoon over the chicken, covering well and marinate the chicken overnight.
Grill the tenderloins on the bbq then serve with Chris' Greek yoghurt.
Whole Baked Snapper - Gorgi
In a mortar and pestle crush garlic and add spices and oil. Rub this all over the fish and inside of fish. Place herbs and chopped lemons inside the fish. Wrap fish in foil and put on the hot bbq!
Serve with a salad such as the simple tomato salad – just slice tomatoes and combine with other in the goat’s cheese and basil. Use the marinade from the goat’s cheese as dressing.
Neccie's Asian Breasts - Denise
Marinate chicken in lemon and ketchup manis overnight.
Throw the chicken on the hot plate and cook.
To make salad:
Mix the garlic, mustard and lemon juice to form a paste. Whip in two tablespoons of vinegar, 3 to 4 tablespoons of olive oil and ½ teaspoon of salt.
Rub around the bowl with raw garlic.
Rinse and dry iceberg lettuce, sprinkle with salt and then put the lettuce in the bowl and sprinkle with dressing.
To serve: Roll the chicken up in the lettuce leaves, like San Choi Bau.
Eye Fillet - Yumi
Rub the eye fillet all over with oil.
Grind a little salt onto the eye fillet and cover it in cling wrap. Leave overnight.
Grill eye fillet on bbq hot plate on a hot, hot heat.
Slice onion into rings and pack into a snap-lock bag. When you arrive at the bbq get everyone salivating by grilling your onion on bbq too.
Matador barbecue available from Bunnings.
www.matadorbbqs.com.au