By Ben O'Donoghue
The must-have BBQ bible from Australian megastar chef, tv presenter and writer, Ben O'Donoghue most sensible identified for his outdoors cookery and barbeque recipes. Ben's BBQ Bible is a compendium of Ben's vintage barbeque recipes with an extra forty brand-new recipes and fully brand-new images Throw away the sausages and chops and be encouraged through Ben O'Donoghue's fascinating global of barbecued food.
protecting every thing from juicy meats like Mexican suckling pig, Singapore chilli crab, Moreton Bay insects with figs and pancetta kebabs to succulent vegetarian dishes like Artichokes with lemon, honey, thyme and almond or Grilled Haloumi with lemon and mint – with Ben's BBQ Bible, your folks can be speaking approximately your cooking for years.
even if your delight and pleasure is a straightforward cord rack over an open fireplace, a regular kettle fish fry or a gas-fired hotplate with all of the bells and whistles, those recipes will be cooked on any gear. during this compendium you'll additionally locate the easiest beverages and muffins to accompany your meal, in addition to recipes for the entire rubs and marinades, breads, salads and greens you'll ever intend to make your barbecues the simplest within the neighbourhood.
in regards to the AUTHOR
Chef, restaurateur and tv character Ben O'Donoghue has labored at a number of the UK's so much amazing eating places, together with the River Café with Jamie Oliver and the particular Monte's membership. He has written books to enrich his television sequence and is a customary contributor to scrumptious and Olive magazines. Ben lives together with his spouse and youngsters in Brisbane, the place he has lately opened his most up-to-date eating places, South financial institution Surf membership and Billy Kart Kitchen.
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Additional info for Ben's BBQ Bible: The Ultimate Cook's Companion
1 to 1 1/2 pounds asparagus spears 2 tablespoons vegetable or extra-virgin olive oil Coarse or kosher salt, to taste asparagus Asparagus with Wild Mushroom Ravioli, Browned Butter, and Walnuts Smart, time-strapped cooks recognize when it’s time to take advantage of highquality packaged products that make recipes come together quickly. Here, fresh asparagus is cooked in the same pot as packaged ravioli and then is tossed with nutty, aromatic browned butter. In about fifteen minutes, this elegant, delicate dish is ready to serve.
It’s fast, too. The dry, searing heat preserves the flavor and nutrients. This hot, crisp asparagus is fantastic served with a spoonful of Romesco Sauce (page 320) or Roasted Garlic Mayonnaise (page 148). 1 1/2 pounds asparagus spears 1 tablespoon extravirgin olive oil Kosher salt and ground black pepper, to taste Makes 4 to 6 servings Preheat the oven to 475°F. 2 Snap off and discard the tough ends of the asparagus. Arrange the spears in a single layer on a rimmed baking sheet. Drizzle with the oil and roll the spears back and forth to coat.
The components can also stand alone, served separately. Country ham is my first choice for this recipe, but it can be difficult to buy country ham sliced into paper-thin sheets, so I often turn to prosciutto, speck, or Serrano ham because they are similar in texture. Large asparagus spears are easiest to wrap, but if you have very slender spears, just wrap up two together. Place the eggs in a single layer in a large saucepan and cover with cold water. Bring to a boil over high heat. As soon as the water begins to boil, remove the pan from the heat, cover, and let sit for 12 minutes.