This document provides recipes for dishes that can be cooked using a barbecue. It includes recipes for glazed Christmas ham, Asian-spiced Christmas turkey, Singapore chilli crab, strawberry bellini cocktail, and Malaysian prawn salad. The recipes utilize ingredients like ham, turkey, prawns, strawberries, oranges, and various sauces and spices. Cooking instructions are provided for preparing the items on a barbecue or in an oven.

1. 92 delicious.
Recipes ben o’donoghue photography jared fowler styling cherise goldcoast
In this exclusive taste of his new cookbook, Outdoor, Beeeeee O’Donoghue
barbecuedishes from around the and shows us why cooking with fire has stoo.
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boys’ kitchen.
fire

2. Opposite: Singapore chilli
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3. 94 delicious.94 delicious.
Malaysian prawn salad

4. boys’ kitchen.
“Once you’ve mast eered this
recipe, play around with yo
own glazes play aroundee.”
Opposite: Singapore chilli
crab Rosto odolobor si. Lam,
sed eugait, quat vel ut illuptat
Thousands of years ago, one of our clever ancestors worked out
how to make fire. We may consider this discovery a relatively
simple act, but the means by which our hunter-gathering
forebears kept themselves safe, warm and fed evolved over the
millennia into a style of cooking that continues to touch every
culture, bringing people together all around the globe.
Barbecuing is a cooking technique – some would say an art
form – that can be performed just about anywhere. The basic
requirements are so simple, a barbecue can be fashioned from
just about any raw materials you have to hand. I’ve seen
shopping trolleys, terracotta planter boxes, metal garbage cans,
plough wheels – you name it. If you can build a fire in it, on it
or under it, then you can barbecue. Whether you’re talking
about the hangi pits of New Zealand and Polynesia, the braziers
in Morocco’s souks, the blazing heat of a gaucho’s grill, the pit
masters of America, the barbecue kings of the Antipodes or the
street stallholders of Asia, the common denominator is fire.
delicious. 95

5. 2 cups {500ml} {fresh} Orange juice
Glaze
4 tbs Brown sugar
1 tbs Maldon salt
1 tsp Chinese five spice {powder}
Soak the pork for 30 minutes {covered in
water?} (or you may have to soak it
overnight – ask your butcher whether it
needs long soaking).
Place pork in a large saucepan with
the marinade ingredients and enough
cold water to cover. Bring to the boil,
{reduce heat to low} and simmer for 1
hour. Allow the pork to cool down
completely in the liquid, chill overnight.
Remove pork from the marinade and
place in a roasting pan. Remove the skin
from the ham, leaving a layer of fat.
{Discard the marinade?}. Score lines in
the fat to create diamond shapes.
Combine the {glaze ingredients} and rub
over the surface of the ham. Stud each
diamond with a clove.
Heat the oven / barbeque to 200C/fan
180C/gas. {Cook} the ham for 60 minutes
until the fat is golden brown and crisp.
{cover with foil? No}. Set aside for 30
minutes to rest, prior to carving.
asian-spiced
christmas turkey
Serves xx
1 x 4-5kg turkey (organic if possible)
2 large onions, halved
{2 bunches wok tossed bok choy, to
serve}
Glaze for turkey
250ml light soy
150ml dark soy
4 star anise
3 cassia bark pieces
6 thin slices of ginger, (about 10g)
1 tsp {ground} Sichuan pepper*
100ml Shaosing Chinese cooking wine*
150g maltose {available from?}
For the glaze, combine all ingredients
with 1 litre of water in a saucepan {over
xx heat} and simmer for about 10
minutes {until xx?}. Remove the spices
{using a slotted spoon?} and stuff
strawberry bellini
Serves 4-6
200g Queensland strawberries,
hulled, halved
1 bottle cava* (or other white sparkling
wine), chilled
Mint sprigs, to garnish
Puree the strawberries in a blender until
smooth. Divide among glasses, top with
chilled cava and garnish with mint.
* Cava is a dry crisp, pale yellow
sparkling wine.
glazed christmas ham
Serves 8 + next day sandwiches
1 ½ hours + marinating overnight and 2
½ hours in the oven
About 5kg Pickled pork leg, on the bone
{half a leg? Yes}
Cloves, to stud
Marinade
3 Carrots, roughly chopped
2 Onions, sliced
small bunch Thyme
6 Juniper berries
2 Cinnamon sticks
2 Star Anise
{700g} good quality dark Marmalade
(about 3 jars)
2 Oranges spiked with 5 cloves each
1 cup {200g} Brown sugar
96 delicious.

6. delicious. 97
Singapore chilli
Rosto odolobor si. sed
boys’ kitchen.

7. {spices} into the turkey cavity.
Holding the turkey by the neck, use a
ladel to {carefully} pour the hot glaze
over the bird above a bowl. Place the
turkey on a rack {over a deep tray} and
allow to dry for 15 minutes, repeat
process 3 more times. Ensure the turkey
skin is evenly coloured; it will tighten and
take on a well tanned appearance.
{Place} the turkey (on the rack in a
tray), into the fridge to dry out, for about
3 hrs before cooking. (You can freeze
excess glaze and use again next time)
Heat the BBQ for indirect cooking
(using like an oven) or just preheat your
oven to around 200 degrees.
Arrange onions on the BBQ rack {or in
a deep roasting tray} to provide a base for
the turkey to sit. Place the turkey on the
onions and cover with the BBQ lid {or
foil}.
Cook for about 30 minutes and then
{reduce temperature to 160-180 C}. (BBQ
can be cooled quickly by opening the lid
and turning the gas down). With the big
green egg you can close off the airflow to
lower the temperature.
Cook for {a further?} 1½ hours.
Remove, cover loosely with foil {already
covered?} set aside for 30 minutes. Mix
the cooking juices with a little more of
the glaze mixture and sesame oil for a
gravy {explain method?}.
* Shaosing Rice Wine is from Asian
Supermarkets and major Supermarkets
* Ground Sichuan pepper is available
from Asian supermarkets and Herbie’s
Spice
* Maltose – malt sugar available from?
baked kumara with
yoghurt dressing
Serves 4
4 purple kumara, scrubbed
3 spring onions, thinly sliced
1-2 long green chillies, seeds removed,
finely chopped
1 tsp finely grated ginger
1 small garlic clove, crushed
200g natural yoghurt (preferably
organic)
1/3 cup chopped mint and/or coriander
Place the kumara onto the grill rack of
the preheated barbecue (or in a 200°C
preheated oven) at the same time the
turkey is being cooked. Cook for 35-40
minutes until kumara is lovely and soft.
Meanwhile, combine onion, chilli,
ginger, garlic and yoghurt in a bowl,
season to taste with salt and pepper.
Refrigerate until needed.
Place kumara on a serving platter and
allow to cool slightly. Split down the
middle with a sharp knife and squeeze to
open the top. Dress liberally with the
yoghurt dressing, scatter with chopped
herbs and serve.
malaysian prawn salad
Serves 4-6
200g skinless salmon fillet
Vegetable oil, for frying
¼ cup (35g) shredded coconut
300g green beans, trimmed
400g cooked king prawns,
98 delicious.
boys’ kitchen.
Pork loin with bay and on
barbecued baked on
“Once you’ve mast eered this reeecipe,
play around with yo own glazes play
aroundee with yo own glaeezes play.”

8. 100 delicious.
peeled, deveined
1 spring onion, thinly sliced on the
diagonal
20 betel* or 1/4 cup Thai basil leaves,
shredded, plus extra to garnish
2-3 tbs coconut cream
Dressing
1-2 small red chilli, seeds removed,
finely chopped
Juice of 3 limes
2 tsp caster sugar
2 tbs fish sauce
Preheat the oven to 180°C.
Place the salmon fillet in a dish and
cover with foil. Bake for 15 minutes or
until well-done. Uncover and allow to
cool completely. Pound salmon in a
mortar with a pestleuntil shredded finely
but not into a paste.
Half-fill a deep-fryer or small frypan
with oil and heat to 180°C. (If you don’t
have a deep-fryer thermometer, test a
cube of bread – it will turn golden in 30
seconds when the oil is hot enough.) Add
the shredded fish and fry for 1 minute or
until golden brown. Drain on absorbent
paper until required.
Toast the coconut in a frypan over
medium heat, stirring, for 1-2 minutes
until golden. Transfer to a plate and set
aside to cool.
Cook the green beans in a saucepan of
boiling salted water for 1 minute until
just tender. Drain and refresh in cold
water, then drain again. Chop into 1cm
pieces.
Place the prawns in a mortar and
pound with a pestle until coarsely
shredded.
For the dressing, place the ingredients
in a large bowl and stir until sugar has
dissolved. Add the prawns and green
beans, toasted coconut and onion and
betel leaves and toss to combine.
Transfer to a serving dish. Season
coconut cream with a alittle salt, then
drizzle over the salad. Sprinkle salad
boys’ kitchen.
Pork loin with and balsamic
on barbecued baked beans
boys’ kitchen.
“Once you’ve mast eered this recipe, play around with yo
own glazes play arounde recipe, play around with yoee.”

9. 102 delicious.
boys’ kitchen.
christmas pudding parfait
Serves 6??
150g caster sugar
9 egg yolks
150ml sour cream
200ml thickened cream, whipped to soft
peaks
400g good-quality Christmas pudding
with nuts and fruit
50ml brandy
Rum and lime syrup
200ml golden rum
1/2 cup (110g) caster sugar
Pared rind of 1 lime, cut into very thin
strips, plus 100ml lime juice
5g fresh ginger, cut into matchsticks
Stir the sugar and 1/2 cup (125ml) water
in a saucepan until sugar dissolves, then
and bring to the boil. Reduce heat to
medium and cook for 5-7 minutes until it
reaches 120°C in a candy thermometer.
Use electric beaters to beat the egg
yolks until pale. Gradually pour in the hot
syrup and continue to whisk until mixture
is cold, thick and creamy. Fold in the sour
cream and whipped cream. Place the
bowl into the freezer until required.
Place pudding in a flameproof
microwave-safe bowl and pour over the
brandy. Cook the pudding in a microwave
on HIGH for 1 minute until brandy is hot.
Carefully flame brandy, then cool. Break
up the pudding with a spoon and fold
through the cream mixture.
Line a 1-litre (4-cup) loaf pan with
several layers of plastic wrap. Fill with
parfait mixture, cover with plastic wrap
and freeze for 4 hours or overnight.
For syrup, combine ingredients with