BUNNINGS August 2019

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64 Make it • 2 tsp chopped lemon thyme leaves • 1 garlic clove, crushed • 1 tsp ground sea salt • 640g bag Greek pita bread (see Tip) • 250g tub hummus • 200g tub garlic dip (see Tip) • 80g baby rocket leaves, rinsed and drained • Sumac, for sprinkling (optional) • 1/ cup pomegranate arils (optional) • Caramelised balsamic vinegar, to serve 1 Heat the barbecue to medium. Place the eggplant, zucchini, cauliflower, capsicum and onion in a large heavy-based roasting dish that will fit in your barbecue with the lid down. (You can also cook the vegetables on a lower heat on the flat hotplate in batches.) 2 Combine the oil, rosemary, lemon thyme, garlic and salt in a jug. Pour over the vegetables and toss until coated. Place the dish on the barbecue hotplate. Close the lid and cook for 30-35 minutes, stirring occasionally, until golden. Remove the pan and set aside to cool. 3 Brush the pita lightly with oil and barbecue for 1-2 minutes each side or until puffed and charred. Transfer to a plate, cut into wedges and cover with foil to keep warm. 4 Spread the hummus on a platter then spread the garlic dip on top. Add the rocket to the vegetables and toss to combine. Arrange the vegies on top of the hummus and garlic, sprinkle with the sumac and pomegranate, drizzle with the balsamic and oil, and serve with the pita wedges. TIP: You can buy Greek pita bread and garlic dip from greengrocers and delis. Texas blackjack barbecue beef kebabs Makes 20 kebabs; serves 6 • 1 cup dark beer or ale • 1/ cup barbecue sauce • 2 tbsp dark coconut syrup or molasses • 2 tbsp apple cider vinegar • ¼ cup lime juice • 2 tbsp brown sugar • 2 garlic cloves, crushed • 2 tsp ground chipotle or chipotle hot sauce • 700g skirt steak (see Tip, below) • Olive oil, for grilling • Thinly sliced green chilli and herbs, to garnish 1 Combine the beer, barbecue sauce, syrup, vinegar, lime juice, sugar, garlic and chipotle in a pan over a medium heat. Stir until the sugar has dissolved. Boil for 12 minutes or until thickened slightly. Pour into a heatproof jug; allow to cool. 2 Cut the steak, against the grain, into 5mm slices. Add 2/ cup of the marinade to the steak and stir to combine. Cover and refrigerate for 1-2 hours. 3 Soak 40 x 16cm wooden skewers in cold water for 10 minutes. Thread the meat onto a skewer, then thread another skewer at an angle to secure any loose pieces. Repeat with the remaining meat. (You can use single skewers if preferred.) Greek chicken souvlaki kebabs 4 Heat an oiled barbecue to medium-high. Cook the skewers for 5 minutes with the lid down, turning halfway and brushing with more oil until charred and just cooked through. Remove and transfer to a clean plate. 5 Drizzle with some of the remaining marinade and turn until coated. Arrange on a serving platter. Sprinkle with the chilli and herbs and serve with the rest of the marinade on the side. TIP: With minimal cooking on a hot barbecue, skirt steak produces a tender kebab, but you can also use rump, sirloin, porterhouse or eye fillet to make the skewers. Unused marinade can be stored in a jar in the fridge for up to one month. Greek chicken souvlaki kebabs Makes 14 kebabs; serves 6 • 1kg chicken breast fillets, trimmed • Olive oil, for barbecuing • Lemon wedges and tzatziki, to serve Greek souvlaki marinade • ¼ cup olive oil • Finely grated zest of 1 lemon • 1 tbsp lemon juice • 1 tbsp red wine vinegar • 2 tsp chopped fresh oregano • 2 tsp chopped thyme, plus extra for serving • 1 tsp chopped dried mint • 1 tsp smoked paprika • 2 garlic cloves, crushed • Ground sea salt and black pepper Roasted baby sweet potatoes with dill ranch dressing bunnings.co.nz | bunningsnz
65 1 Combine all the marinade ingredients, then slice the chicken into 3cm cubes. Add to the marinade and stir to combine. Cover and refrigerate for 1 hour. Avoid marinating for too long as the lemon juice will begin to cook the chicken. 2 Soak 14 x 25cm flat wooden skewers in water for 10 minutes. Thread the chicken onto the skewers. Heat an oiled barbecue plate to medium. 3 Cook the kebabs for 10-12 minutes with the lid down, turning halfway and brushing with more oil, until cooked through. Transfer to a serving platter, sprinkle with extra thyme sprigs and serve with the lemon wedges and tzatziki. TIP: The marinade is also suitable for pork and lamb leg kebabs, cutlets, butterflied leg or shoulder. Roasted baby sweet potatoes with dill ranch dressing Serves 6 • 1kg small sweet potatoes • 2 tbsp olive oil, plus extra for brushing • 2 garlic cloves, crushed • 1 tsp sea salt flakes • Crunchy chickpea snacks (see Tip, below) Dill ranch dressing • ½ cup buttermilk or Greek yoghurt • ⅓ cup whole egg mayonnaise • 1 tbsp lime juice • 1 tbsp chopped dill • 1 tbsp chopped chives, plus extra to serve • Habanero hot sauce or sriracha, to taste 1 Scrub the sweet potatoes under cold water and pat dry. Cut in half lengthways then again lengthways into 3cm wedges. Put in a large bowl with the oil, garlic and salt and toss to combine. 2 Heat the barbecue to medium-low. Place the wedges on the hotplate and cook for 15-20 minutes with the lid down until tender and charred, brushing with oil and turning halfway. 3 To make the dill ranch dressing, combine the buttermilk, mayonnaise, lime juice, dill and chives in a blender and blend until smooth. Add the hot sauce to taste and blend. 4 Arrange the potatoes on a serving platter and drizzle with some of the dressing. Sprinkle with the chives and chickpeas and serve with the remaining dressing on the side. TIP: Crunchy chickpea snacks are available in the health food section in some supermarkets. ◆ 4 1 3 Shopping 6 2 5 7 8 1 Matador ‘Boss’ 6 burner hooded barbecue with side burner, $1,250, SKU: 03180789. 2 Samba hickory smoking chips, $12.90/1kg, SKU: 08906307. 3 Matador 3 piece BBQ tool set, $29, SKU: 03170922. 4 Big Smoke ‘Bushman’s Blend’ wood chips, $9.90/1kg, SKU: 00521754. 5 Samba fish smoker, $34.50, SKU: 00307761. 6 BBQ Buddy corn cob holders, $6.95/ pack of 4, SKU: 03171448. 7 Samba BBQ fuel charcoal, $9.98/3kg, SKU: 00307715. 8 Jumbuck rustic iron fire bowl, $189, SKU: 03170943. Some products are not available at all Bunnings stores, but may be ordered. Read it! More tips to add that smoky flavour: bunnings.co.nz/gasbbqsmoking bunningsnz | bunnings.co.nz
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August 2019 Easy living New Zealand
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Photography Sue Stubbs A word from
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BUNNINGS August 2019

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