Yang rou chuan

Xinjiang-style lamb skewers with cumin and chilli

It might take a little time to debone the lamb, but forequarter or shoulder have the best fat to meat ratio to keep the skewers moist.

1.5kg lamb forequarter chops or lamb shoulder

3 tsp cumin seeds

2 tsp chilli powder (preferably Korean)

2 tsp fennel seeds

1 tsp Sichuan peppercorns, optional

1 tsp salt

1 tsp soy sauce

½ tsp castor sugar

¼ cup vegetable oil

1. Debone the lamb and cut into 2cm chunks, including any fat. Grind the spices together to a coarse powder, mix through the salt, sugar and vegetable oil. With your hands, rub the paste all over the lamb ribs and refrigerate overnight.

2. Thread the lamb and fat chunks onto bamboo skewers that have been soaked in water. Grill the skewers, turning frequently for around five minutes until they are charred and fragrant and serve.

Serves 4

Adam Liaw's BBQ butter rissoles with avocado Photo: William Meppem

Butter rissoles with avocado sauce

2 slices white bread

500g beef mince

1 small brown onion, grated

1 small carrot, grated

1 egg

1 tsp Vegemite

2 tbsp softened butter

½ tsp salt

¼ tsp freshly ground pepper

Avocado sauce

2 ripe avocados

2 large green chillies, seeds and stems removed

2 garlic cloves

juice of 1 lemon

juice of 1 lime

about ½ cup olive oil

salt and pepper, to taste

a few pinches of red chilli powder, to serve

1. Pulse the bread in a food processor until it resembles coarse breadcrumbs. Combine with the mince, onion, carrot, egg, Vegemite, butter, salt, and pepper and mix with your hands until well combined. Form into eight thick rissoles and chill in the fridge for 20 minutes.

2. Heat your barbecue to high heat and cook the rissoles for about six minutes, flipping every minute until cooked through.

3. For the avocado sauce, combine all the ingredients except the chilli powder and olive oil in a blender or food processor and blend, adding as much olive oil as necessary to bring it to a smooth sauce the consistency of mayonnaise. Transfer to a bowl and top with a sprinkling of chilli powder.

4. Serve the rissoles together with the avocado sauce.

Serves 4

Barbecued one-sided salmon with dill and roe cold sauce

4 salmon fillets, skin-on and scaled with pinbones removed

2 tbsp canola oil

1 tbsp salt

Dill and roe cold sauce

½ cup mayonnaise

½ cup sour cream

juice and rind of 1 lemon

1 tsp dijon mustard

2 tbsp finely chopped fresh dill

2 tbsp salmon roe

1. Toss the salmon in the salt and oil and set aside for one hour.

2. Heat your barbecue to very hot and grill the salmon, skin-side down for about  5-6 minutes. It should still be a little raw at the top. Remove from the grill and rest for a few minutes.

3. For the cold sauce, combine all the ingredients in a bowl and mix to combine. Serve the salmon with the cold sauce. 

Serves 4