Pittwater Life October 2018 Issue

Food Life
Food Life
Cooking on the BBQ – a
great way to unite family
I
love my kitchen, but I confess I love to use the barbecue.
That extends to cooking on the ‘barbie’ midweek, as it tends
to bring the family together on the deck, making meal time
more social. The neighbours will also pop their heads over the
fence to say hi and comment on the fabulous aromas. So, as
the days grow longer with Daylight Savings kicking into action
again this month, and the weather heating up, it’s time to fire
up that barbecue!
BBQ Bananas with
caramel sauce
Serves 4
4 Cavendish bananas
1/3 cup pecans, toasted,
chopped
Vanilla ice cream, to serve
Caramel sauce
1 cup white sugar
1 cup thickened cream, at
room temperature
1. To make the caramel sauce,
pour the sugar into a clean
saucepan over medium
heat. Cook, stirring occasionally
with a wooden
spoon until the sugar melts
and turns deep golden.
Remove from the heat,
carefully pour in the cream
(sugar will spit a little and
turn to toffee). Return
pan to medium-high heat,
cook stirring constantly
for 5-8 minutes until the
toffee dissolves and sauce
is smooth. Simmer gently,
without stirring for 5 minutes
to thicken slightly.
2. Preheat flat barbecue plate
on medium-high. Peel and
split the bananas in half
lengthways (see Janelle’s
Tip). Brush the surface with
a little caramel sauce. Place
a large piece of baking
paper onto the hot barbecue
plate, cook bananas
in batches, cut side down
Janelle’s Tip: Use regular
mince (not lean mince) as the
very low fat in lean mince can
cause your burgers to fall
apart when cooking.
for 3-5 minutes until lightly
charred.
3. Place bananas onto serving
plates, drizzle with more
caramel sauce. Sprinkle
with pecans and serve with
ice cream.
Barbecued
hamburgers
Makes 4
with Janelle Bloom
1 small brown onion, peeled,
grated
500g regular beef mince (see
Janelle’s Tip)
1 tbs tomato sauce
1 tbs Worcestershire sauce
3/4 cup fresh breadcrumbs
1 egg
2 tbs olive oil
4 slices tasty cheese
4 hamburger buns, split,
toasted
baby spinach leaves, crispy onions,
barbecue sauce to serve
Recipes: Janelle Bloom Photos: Adobe Stock
1. Combine onion, mince,
sauces, breadcrumbs, 1
egg and salt and pepper in
a large bowl. Mix until well
combined. Use wet hands to
shape into even patties 2cm
thick (this helps shape the
pattie and form a smooth
surface for even cooking).
Janelle’s Tip: You can
Place onto a plate, cover
leave the bananas in
and refrigerate 30 minutes
their skin to cook – this
or overnight.
helps hold their shape
2. Preheat barbecue plate on
and makes them easier
medium. Brush both sides
to barbecue.
of the patties with oil. Place
onto the hot plate and bar-
66 OCTOBER 2018
The Local Voice Since 1991