Smoking hot barbecue flavors are the order of the day this
festive season.
Turkey & cranberry mini brioche burgers
Preparation + cooking time: 45 minutes
Turkey &
cranberry mini brioche burgers
Ingredients:
·
850g turkey mince
·
2 tablespoons roughly chopped dried cranberries
·
1 tablespoon Dijon mustard
·
2 tablespoons chopped tarragon
·
1 egg, lightly beaten
·
½ cup fresh breadcrumbs salt and cracked black pepper
·
12 (90g each) mini brioche buns, halved whole egg mayonnaise, to
serve baby rocket leaves, to serve
·
½ small red onion, thinly sliced, to serve
·
100g brie, sliced, to serve cranberry sauce, if desired
How to make
1.
Mix together the turkey mince with the cranberries, Dijon mustard,
tarragon, egg, breadcrumbs, salt and pepper until fully combined. Take two
tablespoons of the mixture and shape into a round, then flatten into a patty
shape. Repeat with remaining mixture.
2.
Heat a barbecue grill plate on medium-high heat. Brush the turkey
patties with oil and place on the grill. Cook for 3-4 minutes on each side or
until cooked through, then remove and keep warm.
3.
Meanwhile, lightly toast the brioche buns. Spread with mayonnaise and
top with rocket and red onion. Place a turkey patty on each bun and top with a
little extra rocket and a slice of brie. Finish with a spoonful of cranberry
sauce if desired.
Tip:
The turkey patties can be made several days ahead of time, then frozen and
thawed in the fridge before cooking.
Nutritional count per serve: 222g serve energy 1,750kJ,
total fat 16g (sat fat 7g), carbohydrate 32g, protein 34g, fiber 3g
Sticky five-spice pork ribs
Preparation + cooking time: 40 minutes + 4 hours
marinating
Sticky five-spice
pork ribs
Ingredients:
·
2kg pork ribs
·
1 tablespoon finely grated ginger
·
2 cloves garlic, crushed
·
¼ cup hoi sin sauce
·
1½ teaspoons five-spice powder
·
¼ cup salt-reduced soy sauce
·
2 tablespoons canola oil
·
⅓cup Chinese cooking wine
How to make
1.
Cut the pork ribs into 3 to 4 rib portions. Combine the ginger, garlic,
hoi sin, five spice, soy, oil and cooking wine in a large bowl and add the
ribs. Toss to coat well. Cover and refrigerate for 4 hours or overnight if
possible. Turn the ribs occasionally to coat in the marinade.
2.
Heat a hooded barbecue to medium heat. Place the ribs over indirect heat
and cook with the hood down for 20-30 minutes or until cooked through.
3.
While the ribs are on the barbecue, heat the remaining marinade in the
microwave or a small pan for a couple of minutes. Use to glaze the ribs with a
brush occasionally during cooking.
4.
Serve the ribs with a green salad or chat potatoes.
Nutritional count per serve: energy 2,930kJ, total
fat 32g (sat fat 11g), carbohydrate 24g, protein 74g, fiber 4g.
