Gourmet barbecue
Photography by Ian Wallace
In this month's issue
Taste.com.au - November 2011
Eat in, eat out, eat well. Look for the taste liftout on Tuesdays in the Herald Sun, Courier Mail and Daily Telegraph, on Wednesdays in the Adelaide Advertiser, and in Perth’s Sunday Times.
Turn up the heat with this sizzling spread. Most of this spring menu is cooked straight on the barbecue. Here's your time plan for easy preparation.
Menu for 6
- Barbecued prawns with avocado pico de gallo
- Grilled corn & chorizo salad
- Zucchini & caper salad
- Barbecued potato salad with herbs & anchovy mayonnaise
- Herbed beef
- Barbecued tomato sauce
- Almond custard tarts with roasted strawberries
Time plan
2 hours before serving
- Make the Barbecued Potato Salad with Herbs & Anchovy Mayonnaise. Cover and store at room temperature.
- Prepare the Barbecued Tomato Sauce.
- Make the custard and the pastry cases for the Almond Custard Tarts with Roasted Strawberries. Store separately in airtight containers in fridge.
- Make the Herbed Beef. Cover with foil and leave to rest at room temperature.
1 hour before serving
- Brush prawns with oil mixture for Barbecued Prawns with Avocado Pico de Gallo. Cover and store in fridge.
- Cook and barbecue the corn for the Grilled Corn & Chorizo Salad. Cover and store at room temperature.
30 minutes before serving
- Make the Zucchini & Caper Salad.
Just before serving
- Finish the Barbecued Prawns with Avocado Pico de Gallo.
- Finish the Grilled Corn & Chorizo Salad.
30 minutes before serving dessert
- Finish the Almond Custard Tarts with Roasted Strawberries.
Source
Taste.com.au - November 2011 , Page 114
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