BBQ Buddy fish griller, $19.98, SKU: 00912193 Smoked Portuguese snapper Barbecued Mediterranean vegetables with garlic and hummus Grilled corn cobs with coriander avocado sauce PRO TIP You can barbecue the Portuguese snapper without the smoker box and chips, but they help to impart a lovely woody flavour to the fish
Smoked Portuguese snapper Serves 4–6 • 1kg whole snapper, cleaned • 1 lemon, sliced, plus extra wedges to serve • Olive oil cooking spray •Coriander sprigs, finely sliced red onion and spring onion, for garnish •100g smoking chips, for grilling •1 smoker box Portuguese marinade • 3 long red chillies, seeded and chopped • 2 garlic cloves, crushed • 1 tsp sea salt flakes • 1½ tsp sweet paprika • 1 tsp ground coriander • ¼ tsp coarsely ground black pepper • 1 tbsp chopped fresh oregano • 2 tbsp lemon juice • 2 tbsp olive oil • 1 tbsp brown sugar 1 Soak the smoking chips in a bowl of water for 30 minutes. To make the marinade, place all the ingredients in a blender and blend until smooth. Reserve ¼ cup of the marinade. Place the snapper on a tray and cut four slashes across the top. Spread the remaining marinade over both sides and inside the snapper; cover and refrigerate for 20 minutes. 2 Drain the smoking chips. Heat the barbecue to a medium-high heat. Spread the chips in the smoker box and sit the smoker box on the hot plate. Lower the barbecue lid and allow the chips to heat and smoke for about 20 minutes. 3 Place three lemon slices down the centre of the snapper and the remaining slices inside the cavity. Place the snapper in a fish griller or on a non-stick barbecue mat and spray with olive oil. Place the griller or mat on the barbecue hotplate. Cook with the lid down for 30-35 minutes, turning halfway, until charred and cooked through (the flesh will be white). 4 Transfer to a serving platter. Garnish with the coriander and finely sliced red onion and spring onion. Serve with lemon wedges. Use the reserved marinade to drizzle over the flesh once removed from the bones. TIP: You can use the marinade for thick fish fillets, green prawns, butterflied chicken, chicken fillets and chicken wings. To increase the heat, add some chilli seeds or ¼ tsp cayenne pepper. Grilled corn cobs with coriander avocado sauce Serves 6 • 75g soft butter • 1½ tsp finely grated lime zest • 1½ tsp garlic salt • 1½ tsp onion powder • 1 tsp smoked paprika • Cracked black pepper • 6 cobs of corn (vacuum-sealed) •Dried chilli flakes and chopped coriander, to serve Coriander avocado sauce • 1 ripe avocado • ¼ cup lime juice • 1 tsp honey • ¼ cup Greek yoghurt • 2 tbsp chopped coriander • ½ tsp sriracha chilli sauce 1 Combine the butter, lime zest, garlic salt, onion powder and paprika, and season with pepper. Spread over the cobs. 2 Heat the barbecue to a medium-high heat. Add the corn. Cook with the lid down for 12-15 minutes, turning occasionally, until charred. 3 To make the coriander avocado sauce, blend all the ingredients with ¼ cup of water in a blender or food processor until smooth. Spread some sauce on a serving board. Place the corn cobs on top and spread with more sauce. Sprinkle with the chilli flakes and coriander. Serve with the remaining sauce on the side. Fresh corn option: If using fresh corn, as pictured, peel back the corn husks, discarding the few dry outer husks, leaving the remaining husks intact and attached to the cob. Discard silks. Tie the husks together on each cob with string or discarded corn husk. Trim the dry ends with scissors. Lower the cobs into boiling water, leaving the husks out of the water. Boil for 5 minutes, allow to cool, then follow the recipe from step 1 for vacuum-sealed cobs. When barbecuing, let the husks hang over the edge of the barbecue and cook with the lid down resting on the husks. 63 Make it Smoker, for similar try Char-Griller ‘Deluxe’ barbecue, $299, SKU: 03180388. BBQ Buddy long locking tongs, $6.98, SKU: 00911179. Some products are not available at all Bunnings stores, but may be ordered. Barbecued Mediterranean vegetables with garlic and hummus Serves 4–6 • 1 large eggplant, cut into 2.5cm cubes •2 large zucchini, cut into 1.5cm cubes • 350g cauliflower, cut into 4cm florets •1 large red capsicum, seeded and cut into 1cm strips • 1 large red onion, halved and cut into 1cm wedges • ⅓ cup olive oil, plus extra for the pita and serving • 1 tbsp chopped rosemary Texas blackjack barbecue beef kebabs
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