Sunshine BBQ - The Evolution Of An Australian Legend

- 32 chicken wings
- use upper wing section only and push meat towards the shoulder

Marinade...
	- 1 tablespoon peanut oil
	- 3 tablespoons lemon juice
	- 2 tablespoons finely chopped spring onions
	- 2 tablespoons honey
	- 1 crushed garlic clove

Combine ingredients for marinade. Brush wings with marinade and leave for
2 hours. Cover bones with foil. Cook for 15-20 minutes on chargrill or
barbecue hot plate on low heat. Towards end of cooking time brush with glaze.

Glaze...
	- 2 tablespoons peanut oil	- 4 tablespoons honey
	- 2 tablespoons lemon juice	- 2 crushed garlic clove
	- 2 red chillies, seeded	- 1 teaspoon chopped coriander

- Combine in food processor or blend.
- Serves four - six.

- 1 quantity of plain milk bread dough
- 100ml olive oil
- 1 tablespoon of coarse seasalt
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary leaves or sage leaves

Knead olive oil into dough and roll out to a 12 mm thick disk. This will make
one 35cm large focaccia or up to six individual serves. Place on tray, cover with
a damp tea towel and leave to rise in a warm place for 20-30 minutes. With
fingertips, make small indentations over surface of risen dough.
Sprinkle salt, 2 tablespoons of olive oil, rosemary or sage leaves over
focaccia. Preheat barbecue with the hood down. Place focaccia on cake rack in
centre of barbecue with the hood down. Outside burners on low flame and centre
burners turned off. Bake for 20 minutes.

Other focaccia toppings...
	- Olive oil and sliced prosciutto
	- Olive oil, sundried tomatoes and basil
	- Olive oil, sautéed onion rings and sage

- 500g plain flour 1teaspoon salt
- 15g compressed yeast 1 teaspoon of sugar
- 150ml milk 150ml water

Sift ¾ of flour and salt into bowl and make a well in the middle. Cream yeast and sugar. Warm milk and water to body temperature and mix with yeast and sugar. Pour mixture into flour well and stir to a light batter consistency. Cover bowl with a damp tea towel and stand in a warm place until batter is full of bubbles. Knead in the remaining flour in bowl until dough is smooth. On a board sprinkled with flour, knead the dough for 10-15 minutes. Shape the dough into a ball and place into bowl and cover with damp tea towel for approximately 1 hour until mixture has doubled its volume.

- 1.2kg leg of lamb	- Fresh rosemary leaves
- 1 rasher streaky bacon (optional)	- Salt and pepper
- 2 garlic cloves cut into slivers	- Barbecue hood required
- 1 teaspoon of butter

With a small knife make incisions all over the leg. Insert a sliver of garlic and a
few rosemary leaves into each incision. For older lamb, add a small piece of
streaky bacon as well.

Place the leg of lamb on cake rack. Place the cake rack over a baking tray
filled with 2cm of water. Season the lamb with salt and pepper and place 1
teaspoon of butter on lamb.

Position the lamb in the centre of the preheated barbecue with the outside burners on moderate
and the central burners turned off. Close the hood and barbecue for approximately 1 - 1 ¾ hours.

To test the meat insert a skewer in to thickest part of the leg. If the juices run out pink then the meat close to the bone is still pink. If the juices run out clear, then the meat is cooked through.

- Serves four - six.

- 4 medium sweet peppers thinly sliced onion rings

Wash and dry sweet peppers. Place on chargrill, grill and rotate until skin is black
and blisters. Rub off skin, slit open and remove seeds. Cover with dressing.
Skinned peppers can be cut into strips if preferred. Served with finely sliced
onion rings. Cover and refrigerate, the peppers will keep well for a few days.

To make dressing combine all ingredients and whisk briskly. Mashed anchovy
fillets may be added.

Dressing...
	- 5 tablespoons of olive oil
	- 2 tablespoons white wine vinegar or lemon juice
	- 1 tablespoon of fresh oregano
	- 1 bruised clove of garlic
	- Salt and pepper to taste

- Serves four as a side dish.

- Allow 1-2 quail per serve

To partially bone quail, cut along spine. Flatten gently with head of hand.
Remove rib cage and back bon. Cut wing tips.

Marinade...
	- 100ml Olive Oil	- 3 tablespoons lemon juice
	- 1 crushed garlic clove	- 1 tablespoon raw sugar or honey
	- 1 teaspoon Worcestershire sauce	- Few drops of Tabasco sauce
	- 1 red capsicum skinned seeded & chopped	- Salt

Puree marinade ingredients in blender and strain through sieve. Marinade quail for 2 hours.
Chargrill or cook on hotplate for 10 minutes, turning once.

Wild Rice & Vegetable Fritters...
	- 300g cooked wild rice
	- 3 tablespoons skinned, seeded and diced red peppers
	- 3 tablespoons skinned, seeded and diced yellow peppers
	- 1 tablespoons chopped spring onions
	- 2 tablespoons cooked peas
	- 1 large egg white lightly beaten
	- Salt and pepper to taste

Combine and spoon onto lightly oiled barbecue hotplate on low heat. Cook for 2 minutes on each side, turning once only.

- Serves four.