Australia Day BBQ Inspiration!

On Australia Day we come together as a nation, friends and family to celebrate what's great about Australia and being Australian. It's the day to get together and crank up the BBQ. Australia Day screams outdoors, frisbee, sun and refreshments. Here are some menu idea's that might just make it to your BBQ this Australia Day.

Barbecued Corn on the Cob

Ingredients;

8 cobs of fresh corn, husks removed
1 tbs olive oil
Method
Preheat a barbecue or char-grill to medium. Brush the corn with the olive oil and cook, turning frequently, for 10 minutes or until tender and golden brown. Season with salt and pepper and serve.

Lemongrass Prawn Skewers with Mango Mayo

Ingredients

40 (about 1.2kg) green prawns, peeled leaving tails intact, deveined
1 stem lemon grass, pale section only, finely chopped
2 kaffir lime leaves, centre veins removed, finely shredded
1 tbs palm sugar
2 garlic cloves, crushed
1 tbs finely grated fresh ginger
Mango mayonnaise
1/2 ripe mango, peeled, coarsely chopped
2 egg yolks
2 tbs fresh lime juice
1 tsp mustard powder
250ml (1 cup) peanut oil
Salt & freshly ground black pepper

Method
To make the mango mayonnaise, place the mango, egg yolks, lime juice and mustard powder in the bowl of a food processor and process until smooth. With the motor running, gradually add the oil in a thin steady stream, stopping occasionally to scrape down the side of the bowl, until mixture is pale and creamy. Taste and season with salt and pepper. Transfer mango mayonnaise to an airtight container and store in the fridge until required.

Combine the prawns, lemon grass, lime leaves, sugar, garlic and ginger in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 3 hours to develop the flavours.

Thread the prawns, tail-end first, onto bamboo skewers. Preheat a barbecue grill or char-grill pan on medium. Cook half the prawns on the grill for 1-2 minutes each side or until they change colour. Transfer prawns to a large serving platter. Repeat with the remaining prawns

Transfer the mango mayonnaise to a serving bowl and serve immediately with the prawn skewers.

N.B You will need to soak 40 bamboo skewers in cold water for 15 minutes for this recipe.

Balsamic Barbecued Lamb with Eggplant and Spinach salad.

Ingredients

1/4 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons rosemary leaves, roughly chopped
550g lamb loin fillets

olive oil cooking spray
6 baby eggplant, trimmed, halved length ways
100g baby spinach
250g hummus dip, to serve
Method

Combine vinegar, oil, rosemary and salt and pepper in a shallow ceramic dish. Add lamb. Turn to coat. Cover and refrigerate for 1 hour (or longer if time permits).

Preheat a barbecue plate on medium high heat. Remove lamb from marinade.

Barbecue for 5 to 6 minutes each side for medium or until cooked to your liking. Transfer to a plate.

Cover with foil and set aside for 5 minutes to rest. Spray eggplant with oil. Barbecue for 1 to 2 minutes each side or until tender.

Slice lamb. Arrange spinach on a serving platter. Top with eggplant and lamb. Season with salt and pepper. Serve with hommus.

Combine all three menu items with an esky and ice cold refreshments, like beers and bubbles. Then consume over a number of hours whilst talking about the summer sporting calendar and dosing off between conversations about politics. "Happy Australia Day" to all and always enjoy your alcohol responsibly.