Cooking Class June 2012 – BBQ

RECIPES FOR THE DAY

No doubt about it this was an enjoyable BBQ without the meat! That yummy chewy BBQ flavour gets blended into the natural flavours of the veges and makes for great taste.

Tofu and Rosemary on skewers     Brown Rice Salad
Taro and Veg Nugget on Skewers     Carrot and Broccoli Salad
Potato Salad of the Heart     Vegetarian protein ‘Seafood’ Curry wonder
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Tofu and Rosemary on skewers

Ingredients

• Pre-fried Tofu 4 x 320 g boxes
• cherry tomatoes 500 grams
• Rosemary leaves 1/3 cup
• vegetarian chilli paste mushroom in oil Sauce ½ 240g jar
• Rosemary stalks to suit
• Onions 1
• Garlic 5 cloves
• Soya sauce 3 tablespoons

Method:

• Clean the rosemary leaves from the stalks; and cut into 20 cm to be used for the skewers
• Dice the tofu into 3 cm squares. Add to a large bowl.
• Finely chop onion and add to the bow
• Crush the garlic and add to the bow
• Mix in the sauces, rosemary leaves and ensure the tofu is well covered. Leave to stand for 15 minutes to marinate.
• Artistically skewer the tofu and tomatoes onto the rosemary stalks
• Lovingly barbecue the skewers to a tasty and delicious state.
• Ready to serve

Brown Rice Salad

Ingredients

• Organic short grain Brown rice 1 kg
• Vegetarian Ham ½ kg
• water for the rice (water to rice 1 to 1) 4 cups
• cucumbers 3
• capsicum red 2
• capsicum green 2
• carrots 2
• apples 3
• herbs, rice paddy ½ cup
• Olive oil 3 tablespoons
• soy sauce 5 tablespoons
• garlic – crushed 5 cloves
• lemon juice 1 lemon
• fresh chilli ¼
• brown sugar 2 teaspoons
• mayonnaise 3 tablespoons

Method:

• wash the rice. Add the water and rice to a pot, bring to the boil with lid on. Then simmer until water is absorbed and rice is cooked. Stir occasionally to stop rice sticking to the bottom of pot
• Dice the vege ham into smallish pieces and fry in the oil until brown
• Dice carrot, capsicums, apple and cucumber into smallish pieces
• finely chop the rice paddy herb.
• Mix all these ingredients in a salad bowl.
• Prepare the dressing by mixing the soy sauce, crushed garlic, lemon juice, fresh chilli, sugar and mayonnaise in a bowl.
• Pour the dressing over the salad, mix well.
• Ready to serve

Taro and Veg Nugget on Skewers

Ingredients

• Taro 1 kg
• vegetarian chicken nuggets 1 x 600g packet
• rosemary sticks as required
• vegetarian satay peanut sauce 100g (½ jar)
• garlic 5 cloves
• Soya Sauce 4 tablespoons
• Lemon juice from 1 lemon
• Rosemary leave 1/3 cup

Method:

• Steam cook taro with skin on
• Once taro is cooked, peeled the skin off and cut into 3cm square in size
• In a large bow with taro, add nuggets, lemon juice,garlic,rosemary leaves and soy sauce
• Mix them well and leave them stand for 20 mins to marinate
• Skewer the taro and nuggets artistically and BQQ them or grill until brown
• Ready to serve

Carrot and Broccoli Salad

Ingredients

• carrots 1 kg
• broccoli 1 head
• cashew nuts 1 cup
• garlic 3 cloves
• garlic chives 1 bunch
• Soya Sauce 4 tablespoons
• Organic Brown sugar 1 tablespoons
• large Lemon juice from 1 lemon
• Cherry tomatoes 1 punnet

Method:

• Grate the carrots, finely chop the garlic chives, half the cherry tomatoes and finely slice the broccoli into a large salad bowl.
• In the mortar, crush the garlic. Add the nuts. Use the pestle to roughly crush the nuts. Note: do not pound the nuts excessively, we want them to have a rough texture.
• Add lemon juice,sugar and soy sauce to the mortar and mix well.
• Pour nut dressing from the mortar into the salad bowl. Now, with your hands firmly blend the salad mixture together.
• Ready to serve

Potato Salad of the Heart (gluten free)

Ingredients

• Potatoes 2 kg
• Sweet potato 1
• onions 1
• black pepper 1 teaspoon
• mayonnaise 1 cup
• capsicum red 2
• capsicum green 2
• carrot 3
• Soya Sauce 4 tablespoons
• Lemon juice from 1 lemon

Method:

• boil the potatoes when half cooked add the sweet potato, cook further until the potatoes are just cooked, Not over cooked.
• Finely chop the onion
• Drain the potatoes, rinse in cool water ready to cut.
• Cut the potatoes into small cubes. The size is important for this dish, make them into 1/3 cm square cubes. Cut the sweet potato, capsicum and carrots into the same size.
• Add all the ingredients to a large salad bowl. Gently mix the all ingredients well.
• Ready to serve

Vegetarian protein ‘Seafood’ Curry wonder

Ingredients

• vegetarian calamari 1 x 600g packet
• vegetarian prawn 1 x 600g packet
• vegetarian crab meat 1 x 600g packet
• Vegetarian Laksa Paste (the curry) 6 tablespoons
• lemon grass 4 stalks
• Soya Sauce 4 tablespoons
• Onion 2

Method:

• finely chop the lemon grass and onion
• Put the vegetarian protein pieces into a bowl. Add the soya sauce, laksa sauce,onion and lemon grass.
• Mix well and leave to marinate for 20 minutes.
• BBQ the pieces or grill or place on an oven tray and bake them for 20 minutes
• Ready to serve

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