Tag: bbq ideas

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Ingredients

• 300g farfalle pasta
• 1/4 cup (60ml) extra virgin olive oil
• 3 spring onions, thinly sliced
• 1 baby red capsicum, seeds removed, cut into 3cm wedges
• 1 baby yellow capsicum, seeds removed, cut into 3cm wedges
• 2 bunches asparagus, ends trimmed, cut into 3cm lengths
• 3 garlic cloves, finely chopped
• 1 teaspoon dried chilli flakes
• 100g baby spinach
• 1/2 cup (40g) grated pecorino

Directions

1. Cook the farfalle in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 1/2 cup (125ml) cooking water.
2. Meanwhile, heat 2 tablespoons oil in a large frypan over high heat. Add spring onion and cook, stirring, for 2 minutes or until tender. Add baby capsicum and cook for 3-4 minutes until soft. Add asparagus, garlic and chilli flakes and cook for 3 minutes or until asparagus is bright green and just tender.
3. Add reserved cooking liquid and bring to a simmer. Remove pan from heat.
4. Add farfalle, baby spinach and remaining 1 tablespoon oil to frypan. Toss for 1 minute or until spinach is just wilted, then season with sea salt and freshly ground black pepper.
5. Divide pasta among bowls and sprinkle with grated pecorino just before serving.

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Ingredients

• 200g dried pasta shapes (such as gnocchi or shells)
• 250g grape tomatoes, quartered lengthways
• 3 spring onions, finely chopped
• 1 tablespoon rice bran oil (See note) or sunflower oil
• 1 tablespoon white wine vinegar
• 2 bunches thin asparagus, woody ends trimmed

Directions

1. Cook the pasta in a pan of boiling salted water according to packet instructions. Rinse under cold water, then drain well.
2. Meanwhile, combine the tomatoes, spring onion, oil and vinegar in a large bowl and season to taste with salt and pepper. Leave to stand while the pasta cooks.
3. Cut the tips from the asparagus. Halve the stems lengthways, then cut into 3cm lengths.
4. Place the tips and stems in a heatproof bowl and pour over enough boiling water to cover. Stand for 1 minute, then rinse under cold water and drain.
5. Add the asparagus and drained pasta to the tomato mixture, season to taste with salt and pepper, and toss to combine.
6. Divide among serving bowls and serve.

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Ingredients

• 4 skinless chicken thigh fillets
• 100ml extra virgin olive oil
• 1 tbs maple syrup
• 2 tsp smoked paprika
• 4 corn cobs, silks removed
• 375g rotelle pasta
• 1 bunch oregano, leaves picked
• 1/2 small garlic clove, crushed
• 1/2 tsp dried chilli flakes, plus extra to serve (optional)
• Juice of 1/2 lemon
• 1 cup (300g) mayonnaise
• Watercress sprigs, to serve

Directions

1. Combine chicken, 2 tbs oil, maple syrup and paprika in a bowl and set aside.
2. Heat a chargrill pan or barbecue to high heat. Grill corn, turning occasionally, for 20 minutes or until grill marks appear all over. When cool enough to handle, slice kernels from cobs into a bowl.
3. Meanwhile, cook the pasta according to packet instructions. Drain and rinse under cold running water.
4. Reduce chargrill pan or barbecue to medium-high heat and grill marinated chicken for 31/2 minutes each side or until cooked through. Transfer to a plate and cover to keep warm.
5. To make dressing, using a mortar and pestle, pound oregano, garlic and chilli to a paste. Transfer to a bowl and stir through lemon juice, mayonnaise, 1/4 cup (60ml) water and remaining 1/4 cup (60ml) oil. Add pasta and corn, and stir to combine. Slice chicken and transfer to a serving platter with pasta salad. Scatter with extra chilli, if using, and watercress to serve.

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Ingredients

• 350g ditalini pasta
• 1/4 cup (60ml) extra virgin olive oil
• 300g peeled green prawns, chopped
• 1/4 cup (65g) ’nduja (spreadable spicy salami – from good grocers)
• 2 tsp runny honey
• 2 tsp sherry vinegar
• 400g canned chickpeas, rinsed, drained
• 1 baby fennel, cut into thin matchsticks

TO SERVE

• Mache leaves (substitute baby spinach)
• Dill sprigs

Directions

1. Cook the pasta according to packet instructions. Drain and rinse under cold running water.
2. Meanwhile, heat 1 tbs oil in a frypan over high heat. Add prawn and cook, stirring occasionally, for 2-3 minutes or until cooked through. Transfer to a bowl.
3. Heat remaining 2 tbs oil in frypan over high heat. Add ’nduja and cook, breaking up with a wooden spoon, for 2 minutes or until cooked through.
4. Transfer to a large bowl with honey and vinegar, and stir to combine.
5. Toss pasta and chickpeas through ’nduja mixture. Transfer to a large serving plate, top with fennel and scatter with prawns, mache and dill to serve.

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Ingredients

• 1.1lb trofie or other short pasta
• 2 bunches of asparagus, woody ends trimmed, cut into 3cm lengths
• 3/4 cup (180g) creme fraiche or sour cream
• 2 tablespoons olive oil
• 1/4 cup dill, finely chopped, plus extra sprigs to serve
• 1 small garlic clove, finely chopped
• Grated zest of 1 lemon, plus juice of 1/2 lemon
• 1/4 cup (50g) salted baby capers, rinsed, drained
• 2 cups rocket leaves, roughly chopped
• 0.5lbs smoked salmon, sliced into thin strips

Directions

1. Cook pasta in a large pan of boiling salted water according to packet instructions, adding asparagus for final 1-2 minutes.
2. Drain, refresh, then cool completely.
3. Meanwhile, whisk the creme fraiche, olive oil, dill, garlic, lemon juice, half the zest and 2 tablespoons water together in a small bowl, then season and set aside.
4. When pasta is cool, toss with dressing, capers, rocket, remaining zest and smoked salmon.
5. Serve with extra dill sprigs.