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Barbecued Moreton Bay Bug and Rocket Salad, Mango Salsa
Mango Salsa
1 ripe mango (it must have an aroma and be tender to touch), diced
½ cup diced Persian or English cucumber
1 heirloom tomato, diced
2 tablespoons chopped red onion
¼ cup roughly chopped cilantro
juice of ½ lime
2 tablespoons plain Greek style yogurt (optional)
Rocket Salad
2 large handfuls arugula leaves (“rocket” in Australian)
1 head frisee, torn into pieces
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons chopped macadamias
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Marinated Prawn and Mango Kebabs
Serves 4
2 mangoes
20 large raw prawns (shrimp), peeled with tails in tact
1 tablespoon honey
2 tablespoons orange juice
2 tablespoons salt reduced soy sauce
2 tablespoons finely diced fresh coriander
few drops Tabasco or chili, optional
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Moroccan Lamb and Macadamia Burgers, Harvest Fruit Relish
Makes 4 burgers
Lamb Burger
1 3/4 pounds/800g ground Australian lamb
½ cup diced macadamias (style 3-5)
1 shallot, peeled and diced
1 tablespoon capers
1 teaspoon ground coriander
2 tablespoons chopped fresh coriander (cilantro)
freshly ground pepper to taste
Harvest Fruit Relish
1 tablespoon oil
1 red onion, diced
1/3 cup macadamia halves and wholes (style 2-4)
3 plums, peaches or nectarine, diced
3 tablespoons sugar
2 tablespoons fresh rosemary leaves
¼ cup red wine vinegar
¼ cup red wine
salt and pepper to taste
2-3 tablespoons soft goat cheese or Chevre
Lettuce
Burger rolls or Ciabatta
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Big Pinapple Pork Skewers
1 1/2 lbs pork tenderloin, cubed
1/4 fresh pineapple, cut into wedges with skin on
1 cup bamboo infused or basmati rice
1 1/4 cup water
2 tbsp. sea salt
8 metal BBQ skewers
Mint leaves for garnish
1 cup Vic Cherikoff DownUnder
BBQ Bash + extra to serve on the side
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Bitton Gourmet Beetroot, Orange, Goat's Cheese & Walnut Salad
12.3oz fresh beetroot, peeled cooked and sliced into wedges (or a good quality tinned variety)
4 oranges, peeled and white pith carefully removed, sliced
5.3oz baby spinach leaves
2.8oz walnuts, lightly toasted
7oz good quality goat’s cheese
8 tbsp Bitton Gourmet Lemon Dressing
½ bunch fresh chives, finely chopped
Sea salt and freshly ground black pepper
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Bitton Gourmet Red Wine Casserole
1 jar Bitton Gourmet Red Wine Sauce
33.8oz good quality cabernet sauvignon
2 carrots, thickly sliced
2 large leeks, thickly sliced
2 stems celery, thickly sliced
2 bay leaves
2 sprigs thyme
1tbsp whole black peppercorns
6 small brown onions, peeled
3.3lbs meat, cut into approx 1 inch cubes
2tbsp olive oil for cooking
½ cup plain flour for dusting
3 heaped tbsp tomato paste
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