16 Aug

Summer Time and Barbecue Season

Imagine having a BBQ with no flies or mozzies. No more rushing that great meal and having a smiling chef. With our Screen Enclosures you will expand your house to include your outdoor area and be able to barbeque in peace. Here are a couple of great BBQ recipes that will have the family drooling. Outdoor entertaining at its best.



Barbecued prawns with salsa verde

1 tablespoon olive oil
1.5kg medium green tiger prawns, peeled with tails intact, cleaned
2 red onions, cut into wedges
2 witlof, trimmed, quartered lengthwise
180g haloumi, (see note) thickly sliced
1 bunch watercress, sprigs picked

1/2 cup roughly chopped mint
1/2 cup roughly chopped flat-leaf parsley
60g (1/2 cup) pitted green olives, finely chopped
2 cloves garlic, finely chopped
2 anchovy fillets, finely chopped
2 tablespoons finely chopped toasted slivered almonds
1 tablespoon salted baby capers
125 ml (1/2 cup) olive oil

2 lemons, zested, juiced

Preheat barbecue to high. To make green olive salsa verde, place mint, parsley, olives, garlic, anchovies, almonds and capers in a bowl and toss to combine. Add oil, zest and juice, and gently whisk to combine. Season with salt and freshly ground black pepper.

Drizzle 2 teaspoons oil over prawns, season and toss to coat. Cook for 2 minutes each side on the grill or until lightly charred and just cooked. Transfer to a plate and cover to keep warm.

Brush onions, witlof and haloumi with remaining 2 teaspoons oil. Season onions and witlof, then cook on the grill for 2 minutes each side or until lightly charred. Transfer to a plate. Cook haloumi on the grill for 1 minute each side or until lightly charred.

Arrange onions, witlof, haloumi, prawns and watercress on a platter. Drizzle with salsa verde to serve.



600g kent pumpkin, unpeeled, cut into small wedges
2 zucchini, thickly sliced diagonally
2 tablespoons extra virgin olive oil
3 teaspoons Cajun seasoning
6 skinless chicken thigh fillets, trimmed, halved
2 teaspoons chopped fresh thyme leaves
Salad leaves and lime wedges, to serve

1 tablespoon extra virgin olive oil
1/2 brown onion, finely chopped
1 garlic clove, crushed
2 ripe tomatoes, chopped
1 long red chilli, thinly sliced
1 teaspoon brown sugar
1/4 teaspoon smoked paprika

Make Spicy Tomato Salsa: Heat oil in a small saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add tomato, chilli, sugar and paprika. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes. Remove lid. Simmer for a further 5 minutes or until salsa is thick. Set aside for 10 minutes to cool.

Meanwhile, place pumpkin on a microwave-safe plate lined with paper towel. Cover with a piece of paper towel. Microwave on HIGH (100%) for 3 minutes or until just tender. Place pumpkin, zucchini and 1/2 the oil in a large bowl. Toss to coat vegetables. Season with salt and pepper.

Combine Cajun seasoning and remaining oil in a bowl. Add chicken. Toss to coat. Heat a barbecue hotplate or grill on medium-high heat. Cook chicken for 4 to 5 minutes each side or until browned and cooked through. Transfer to a plate. Cover loosely with foil to keep warm.

Cook vegetables, turning, for 5 minutes or until golden and tender. Return to bowl. Add thyme. Toss to coat. Serve chicken and vegetables with salsa, salad leaves and lime wedges.