I can’t actually find copies of this book on anything other than auction sites, so can’t provide a link for you to purchase one of your own. I purchased “garth living: Barbecue Cooking Guide” (apparently a best seller), at Bunnings for my husband, when wandering through the barbecue accessories area. It’s a book full of marinades, and barbecue cooking tips for a range of barbecues, and is actually very good. I didn’t take any photos, because I was using this book as part of our NYE BBQ, so didn’t really have time. I’ve liked what I’ve cooked out of this book, so it gets 3.5 stars out of 5.
Flaming Balsamic Calamari
- 500g raw calamari rings
- 1.4 cup balsamic vinegar
- 1/2 cup olive oil
- 1/2 cup sherry
- 2 cloves garlic, crushed
- 1 whole red chilli, finely diced
- 1 tablespoon chopped continental parsley
- seat salt and freshly ground black pepper
- Pre-heat the hot plate to high
- Combine all marinade ingredients
- Add calamari and stand for a minimum of half an hour and a maximum of 3 hours
- Remove calamari and cook quickly on smoking hot plate for a few minutes only
- Before removing from hot plate, pour remaining marinade over calamari
- Season with salt and pepper and sprinkle with chopped parsley’
Notes on this recipe:
- If you’re going to tell someone to heat up a grill plate, and then leave it smoking hot for 30 minutes to 3 hours, you’re doing recipe writing wrong
- I don’t eat calamari myself, but I was told by everyone who ate this that it was very tasty.
- Though apparently it might have been better if the chilli had been ground into a paste before being added to the marinade liquid, that way it would spread through and give the dish a bit more bite.
Suitable for 500g tofu, chicken, fish and shellfish
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons oyster sauce (or hoi sin sauce if you are cooking for vegetarians)
- 2 tablespoons ketjap manis
- 2cm piece fresh ginger, grated
- Combine marinade ingredients and pour over meat or fish of your choice. Allow to marinate for a minimum of 30 minutes. If using tofu, marinate for no more than 20 – 30 minutes. Pre-heat grill plate to medium. Remove meat or fish from marinade and discard remainder. Cook on grill plate, turning only once. Cooking time will vary depending on the cut of meat.
Notes on this recipe:
- If cooking tofu, do it on the hot plate, not the grill plate
- You can apparently buy vegetarian oyster sauce, but I couldn’t find any. The substitution of Hoi Sin sauce worked a treat
- Some of the marinade also got onto the haloumi we were BBQing, next time I’m going to marinate the cheese, it was really tasty.