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BBQ mushroom skewers with rosemary gremolata

Have mushrooms laying in the fridge but not sure what to do with them? Simply throw them on the barbie and let the magic happen with this recipe. Ingredients: 2 large bunches rosemary 500g button mushrooms, cleaned, stems removed 1 garlic clove 2 tbsp olive oil 1 lemon, zest finely grated 10g butter Salt and pepper, to season Directions: 1. Strip the leaves from sharpest end of the rosemary sprigs, leaving a few at the top, making enough for 12 skewers. Alternatively, you can use short, soaked bamboo skewers. Thread 3 mushrooms onto each skewer. 2. Finely chop the garlic and 1 tbsp of the rosemary leaves together on a board. Heat 2 tsp oil in a large frying pan over medium heat. Lightly toast the garlic and rosemary mixture for 1 minute or until lightly golden. Remove and combine with the lemon zest in a bowl. 3. Increase the heat to medium-high. Melt the butter and remaining oil in the pan. Cook the mushrooms skewers for 4 minutes each side or until golden and cooked. Season to taste with salt and pepper. Transfer to a platter and scatter over the gremolata to serve. Tips: You will need thick, sturdy rosemary sprigs to be used for skewers in this recipe. Soaked bamboo skewers are the best alternative. If using rosemary sprigs as skewers, use a bamboo skewer to make the first incision to make it easier to insert the rosemary sprigs. Recipe by <a rel="noopener" href="http://www.australianmushrooms.com.au/" target="_blank">Australian Mushrooms</a>. Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/bbq-mushroom-skewers-with-rosemary-gremolata.aspx" target="_blank">Wyza.com.au</a>.

Food & Wine

How to make Jamie Oliver's bay salt prawn skewers with summer veg

Time to prepare 25 mins | Serves 4 Warmer weather brings memories of sun, seafood and barbeques - so why not combine them all? This recipe from Jamie Oliver puts a yummy twist on the good ol' shrimp. The bay salt flavour is unconventional but that's what makes this BBQ prawn recipe taste so delicious. Recipe from <a href="http://www.jamieoliver.com/recipes">jamieoliver.com/recipes</a> Ingredients: <ul> <li>20 raw king prawns, from sustainable sources (ask your fishmonger), peeled and black veins removed</li> <li>4 small courgettes</li> <li>10 bay leaves</li> <li>1 tablespoon sea salt</li> <li>3 tablespoons good extra virgin olive oil</li> <li>Juice of ½ lemon</li> <li>2 large handfuls freshly podded peas</li> <li>2 large handfuls freshly podded broad beans</li> <li>1 small bunch fresh mint, leaves picked\</li> <li>A few chive flowers, optional</li> <li>Sea salt</li> <li>Freshly ground black pepper</li> </ul> Directions 1. First of all, get your barbecue good and hot. If you're using wooden skewers, soak four of them in some cold water for 10 minutes, so they don't burn when you put them on the barbie later. Thread 5 prawns on to each skewer, make sure you poke through the fat and the thin part of each prawn. Slice the courgettes into ribbons with a speed peeler or a mandolin. 2. To make the bay salt, crumble the bay leaves into a pestle and mortar and add the salt. Bash up the bay leaves until you have a vibrant green salt and all the bay leaves have broken down and released their natural oils. 3. Sprinkle each of the prawn kebabs with a good pinch of the bay salt. Drizzle them with a little olive oil and pat and rub everything in. Place the skewers on the hot barbecue for a couple of minutes on each side. Fill the rest of the barbecue with the courgette slices – as they are so thin, they'll only need cooking on one side. After 2 minutes, turn over the skewers and cook for a further 2 minutes while you start taking off the courgettes. 4. Pour 3 tablespoons of good olive oil into a large bowl. Squeeze in the lemon juice and add the peas, broad beans and grilled courgettes. Tear over the mint leaves and the chive flowers, if using. Season with a little salt and pepper and gently mix everything together. 5. Serve the vegetables in a big bowl in the middle of the table with the skewers on a wooden board next to it. Perfect light, healthy summer eating. Tips <a href="http://www.jamieoliver.com/recipes/seafood-recipes/bay-salt-prawn-skewers-with-summer-veg/">Jamie says: </a>The combination of bay leaves and prawns is quite an unconventional one, but I think it's a winner. This recipe will make enough for a decent batch of bay salt – you can use it instead of normal salt. You won't need as much as you would normally use though, as the bay gives it extra flavour. Bay salt is great if sprinkled over a shoulder of lamb, a chicken or a piece of pork before roasting. You can keep it in a container for a couple of months if you dry it out first. Republished with permission of <a href="https://www.wyza.com.au/recipes/bay-salt-prawn-skewers-with-summer-veg.aspx">Wyza.com.au.</a>

Caring

A must try! Marinated lamb skewers

Serves 4. These deliciously marinated lamb skewers are a simple and easy dinner option - full of flavour and succulent with each bite. Lamb is a very sturdy meat and so you can add heavy flavours to it without overpowering it, unlike fish or white meat. The maple syrup and soy sauce in this recipe go fantastically well with lamb so make sure the meat is thoroughly coated with the marinade. <a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fpaleo-monday-to-friday-daniel-green%2Fprod9780857833228.html">Recipe from Paleo: Monday to Friday by Daniel Green, published by Kyle Books, RRP $35.</a> Photography © 2016 Peter Cassidy 153 calories | 10.3g fat | 2.7g saturates | 0.3g sugar | 0.9g salt | 15.5g protein | 0.2g fibre Ingredients <ul> <li>900g lean boneless lamb, cut into 2.5cm cubes</li> <li>2 garlic cloves, crushed</li> <li>1 red pepper, deseeded and cut into 2.5cm cubes</li> <li>1 medium white onion, quartered</li> <li>12 button mushrooms</li> <li>2 tablespoons Paleo soy sauce</li> <li>2 teaspoons tomato paste</li> <li>1 tablespoon maple syrup</li> <li>A few sprigs of fresh thyme, leaves picked</li> <li>Olives</li> <li>Rocket leaves</li> </ul> Directions 1. Preheat the oven to 180°C/gas mark 6. 2. Place the soy, garlic, tomato paste, maple syrup and thyme in a large bowl and mix together well. Add the lamb and toss in the marinade until thoroughly coated, then cover and place in the refrigerator for 20 minutes. 3. Load each skewer with alternating cubes of lamb, onion, pepper and mushroom and then place on a foil-lined tray. 4. Place the kebabs in the oven and cook for 16 minutes for rare or 20 minutes for medium well. Alternatively, grill at high heat, turning and browning all sides until cooked through but still a little pink in the middle. Allow to rest for a minute or two, then serve with a small bowl of olives and a side of fresh rocket leaves. Republished with permission of <a href="https://www.wyza.com.au/recipes/lamb-skewers.aspx">Wyza.com.au.</a>

Food & Wine

Caramelised cinnamon and lime pineapple skewers

These delicious caramelised cinnamon and lime pineapple skewers are not only easy and simple to make, but you won’t be able to resist going in for seconds. Makes: 12 Prep time: 5 minutes Cooking time: 5 minutes Ingredients <ul> <li>1 small pineapple</li> <li>1 tablespoon honey or rice syrup</li> <li>1 tablespoon lime juice</li> <li>¼ teaspoon cinnamon</li> </ul> Method <ol> <li>Peel pineapple and cut into quarters lengthways, removing the core.</li> <li>Slice each quarter into three. In a small bowl mix together the honey or rice syrup, lime juice and cinnamon.</li> <li>Baste the pineapple wedges with the mixture before cooking in a grill or frying pan set over medium high heat on each side for 1 minute or until caramelised.</li> <li>Remove from heart, serve remaining juices on the side and enjoy immediately.</li> </ol> Tip: Alternatively, cool and store in an airtight container in the fridge for up to 4 days or freeze chopped pieces for up to 6 months. Recipe and image courtesy of <a href="https://australianpineapples.com.au/">Australian Pineapples</a>.

Food & Wine

Spiced lamb skewers with pomegranate yoghurt

These lamb tender spiced lamb skewers are the perfect meal in cold weather. Before you even have a taste, the aromatic smell will have you and everyone you are cooking for sold. Serves: 4 Ingredients: <ul> <li>8 bamboo skewers, soaked in water overnight</li> <li>400g lamb mince</li> <li>2 tsp crushed garlic</li> <li>1 tsp pomegranate molasses</li> <li>Mint leaves to serve</li> <li>Pomegranate seeds to serve</li> </ul> For the spice mix <ul> <li>1 tspground cumin</li> <li>2 tsp ground oregano</li> <li>1 tsp sumac</li> <li>1 tsp paprika</li> <li>½ tsp sea salt</li> <li>Pinch ground black pepper</li> </ul> For the pomegranate yoghurt <ul> <li>½ cup (125g) plain yoghurt</li> <li>2 tbsp pomegranate molasses</li> <li>2 tbsp chopped fresh mint</li> <li>1 tsp sumac</li> <li>1 tbsp <a rel="noopener" href="http://www.fountainsauces.com.au/fountain-products-variety.php" target="_blank">Fountain Thick Mint</a> Sauce</li> <li>Salad of your choice to serve</li> </ul> Method: 1. Combine lamb with garlic, pomegranate molasses and spice mix. Mix well. With damp hands shape lamb around skewers and refrigerate for 30 minutes to set before cooking. 2. Combine yoghurt, pomegranate molasses, mint, sumac and thick mint sauce. 3. Pre-heat a barbeque hot plate to medium. Add the skewers and cook for 4 minutes, then turn and cook for a further 4 minutes or until cooked through. 4. Serve with yoghurt sauce, pomegranate seeds, mint and salad. Drizzle a bit more pomegranate molasses over lamb skewers. Recipe courtesy of <a rel="noopener" href="https://www.facebook.com/FountainSauces/?fref=ts" target="_blank">Fountain</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a rel="noopener" href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Jerk chicken skewers

Serve these finger-licking skewers with pieces of fresh mango, black beans, a scattering of spring onions, fresh coriander and lime wedges for squeezing. Makes: 10 Ingredients: <ul> <li>750g skinned and boned chicken thighs, cut into bite-sized pieces</li> <li>Jerk marinade:</li> <li>1 small red onion, finely chopped</li> <li>Juice of 1 orange</li> <li>Juice of 1 lime</li> <li>2 tablespoons soy sauce</li> <li>2 tablespoons vegetable oil</li> <li>1 tablespoon brown sugar</li> <li>2 cloves garlic, finely chopped</li> <li>1 green capsicum, finely chopped</li> <li>1 small thumb ginger, finely chopped</li> <li>2 teaspoons fresh thyme leaves</li> <li>½ teaspoon ground allspice</li> <li>½ teaspoon ground cinnamon</li> <li>½ teaspoon freshly ground nutmeg</li> <li>½ teaspoon salt</li> </ul> Method: <ol> <li>Place all the marinade ingredients in a blender or food processor and pulse until almost smooth. </li> <li>Place chicken in a shallow bowl and pour over the marinade. Cover and refrigerate for several hours. </li> <li>While the chicken is marinating, soak about 10 bamboo skewers in water. </li> <li>Thread the chicken onto the prepared skewers. Cook on an oiled grill pan or barbecue hot plate, turning often until cooked through, about 5 minutes. </li> </ol> Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Caramelised cinnamon and lime pineapple skewers

Forget cake and try something different for dessert. These easy-to-make, flavour-packed skewers will satisfy your sweet tooth without any added nasties. Makes: 12 Ingredients: <ul> <li>½ pineapple</li> <li>1 tablespoon honey or rice syrup</li> <li>1 tablespoon lime juice</li> <li>¼ teaspoon cinnamon</li> </ul> Method: <ol> <li>Peel pineapple and cut into quarters lengthways, removing the core.</li> <li>Slice each quarter into three. In a small bowl, mix together the honey or rice syrup, lime juice and cinnamon.</li> <li>Baste the pineapple wedges with the mixture before cooking in a grilling or frying pan set over medium high heat on each side for 1 minute, or until caramelised.</li> <li>Remove from heat, serve remaining juices on the side and enjoy immediately.</li> <li>Alternatively, cool and store in an airtight container in the fridge for up to 4 days or freeze chopped pieces for up to 6 months.</li> </ol> Recipe courtesy of Australian Pineapples. For more delicious recipes, <a href="http://www.aussiepineapples.com.au/" target="_blank">visit their website</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/low-sugar-fruit-sorbet/">Low-sugar fruit sorbet</a> <a href="/lifestyle/food-wine/2016/03/coconut-tapioca/">Coconut tapioca with mango, pineapple and passionfruit</a> <a href="/lifestyle/food-wine/2016/03/pineapple-and-almond-protein-icy-pole/">Pineapple and almond protein icy-pole</a>

Food & Wine

Pork and lemon meatball skewers

Give the barbie a break from the steaks – max out that grill with mouth-watering meatballs. Make sure the mince you buy is not too lean or the meatballs may dry out on the barbecue. Pair the skewers with a sensational salad. Serves: 4 Ingredients: <ul> <li>4 tbsp. extra virgin olive oil</li> <li>1 brown onion, finely chopped</li> <li>1 clove garlic, finely chopped</li> <li>Sea salt and freshly ground black pepper</li> <li>1 tsp. fennel seeds</li> <li>1 lemon</li> <li>300g pork mince</li> <li>50g prosciutto, finely chopped</li> <li>100g pecorino cheese, finely grated</li> <li>50g day-old breadcrumbs</li> <li>1 tbsp. chopped parsley</li> <li>½ tbsp. chopped oregano</li> <li>2 eggs, beaten</li> <li>8 bamboo skewers (soaked for an hour)</li> <li>16 fresh bay leaves</li> <li>Chilli flakes (optional)</li> </ul> Method: <ol> <li>Heat 1 tbsp. olive oil in a saucepan over a low heat. Cook onion and garlic with 1/2 tsp salt until the onion has softened. Remove and cool.</li> <li>Toast fennel seeds in a dry pan on a medium heat until fragrant, about 3 minutes. Finely zest the lemon, reserve the fruit.</li> <li>Slap the mince against the side of a mixing bowl for 3-5 minutes, until the meat is sticky. This helps the meatballs to hold together well. Combine pork mince with cooked onion and garlic, fennel seeds, zest, prosciutto, pecorino, breadcrumbs and herbs, then season with pepper. Finally, mix in the beaten eggs.</li> <li>Using your hands, divide the mixture and form into balls about the size of a golf ball, then flatten them slightly. You should get about 24 meatballs.</li> <li>Skewer the meatballs, alternating with fresh bay leaves, so that each skewer has three meatballs and two bay leaves.</li> <li>Make a basting sauce by whisking together the remaining 3 tbsp. oil, 1 tbsp. juice from the zested lemon, chilli flakes (if using) and season to taste.</li> <li>Preheat the barbecue (ensure it's clean and well oiled) on a medium-low heat. Brush basting sauce onto the skewers and place on barbecue. Cook, turning and basting further, for 8-10 minutes, until cooked through.</li> <li>Remove from heat and serve.</li> </ol> Hot tip: I like to sprinkle the Japanese spice mix shichimi togarashi on the meatballs, either with or instead of chilli flakes. Sure, it's cross-cultural, but the complicity is lovely. Let us know in the comment section, what’s your favourite thing to cook on the barbecue? Written by Neil Perry. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/06/bbq-pork-cutlet-with-sunshine-salsa/">BBQ pork cutlet with sunshine salsa</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/02/meatball-salad-with-pineapple-salsa/">Meatball salad with pineapple salsa</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/03/bbq-prawns-with-macadamia-dukkah-and-mint-lemon-yoghurt/">BBQ prawns with macadamia dukkah and mint lemon yoghurt</a>

Food & Wine

Caravan cooking: Vegetable skewers

Jazz up your veggie intake with these easy skewers, easily adjustable to suit what's in season or what your favourites are.Serves: 4Ingredients<ul><li>½ red capsicum</li><li>½ green capsicum</li><li>½ medium onion</li><li>1 small zucchini</li><li>1 large clove of garlic sliced across in rings</li><li>oil spray</li><li>Aluminium foil</li><li>4 bamboo skewers (pre-soaked in water)</li></ul>Method<ol><li>Slice the vegetables into bite size pieces.</li><li>Arrange on the skewers alternately with a slice of garlic in between each set of vegetables.</li><li>Spray with oil and season lightly with salt and pepper.</li><li>Place on a medium to hot pan or hot plate and place a sheet of foil over the top to retain the heat and the moisture, cook for around 15 minutes turning occasionally.</li></ol>First appeared on the Ray’s Outdoors website. <a href="http://www.raysoutdoors.com.au/" target="_blank">Visit them here for more camping advice.</a>Related links:<a href="/lifestyle/caravan-camping/2015/05/4-campfire-recipes/">4 simple (and delicious) recipes you can cook over a campfire</a><a href="/lifestyle/caravan-camping/2015/03/guide-to-camp-ovens/">Camp ovens 101: some tips to help you get started</a><a href="/lifestyle/caravan-camping/2015/03/caravan-etiquette/">The caravanning commandments (for the park and on the road)</a>

Domestic Travel

Barbequed lamb skewers

Fire up the BBQ, these lamb skewers are packed full of flavour and oh so easy to make.Serves: 4Ingredients:<ol><li>12 fresh long rosemary sprigs (to use as skewers)</li><li>800g leg of lamb, cut into 3cm cubes</li><li>3 garlic cloves, finely chopped</li><li>2 tablespoon extra virgin olive oil  </li><li>1 lemon, finely grated and juiced</li><li>1 tablespoon honey</li></ol>Method: <ol><li>Remove leaves from rosemary sprigs. Use a mortar and pestle to grind leaves. Add honey, garlic, oil, lemon rind and juice to make marinade.</li><li>Thread lamb pieces onto rosemary skewers. Spread marinade over lamb. Cover and refrigerate for at least 30 minutes.</li><li>Preheat barbeque plate over medium to high heat. Grease plate and grill lamb for 8 to 10 minutes, turning to grill each side.  Serve with lemon wedges and a side salad.</li></ol>Related links: <a href="/lifestyle/food-wine/2015/09/prawn-vegetable-kebabs/">Prawn and vegetable kebabs</a><a href="/lifestyle/food-wine/2015/09/jerk-chicken-drumsticks/">Jerk chicken drumsticks</a><a href="/lifestyle/food-wine/2015/09/smokey-bbq-chicken-pizza/">Smokey BBQ chicken pizza</a>

Food & Wine

Barbequed lamb skewers

Food & Wine

Lamb kofta skewers

Something a little different, and a lot delicious, to throw onto your barbecue. These Greek-inspired skewers are sure to get your mouth watering. Makes: 8 skewers Ingredients: <ul> <li>500g lamb mince</li> <li>½ brown onion, diced</li> <li>1 garlic clove, crushed</li> <li>¼ teaspoon dried chilli flakes</li> <li>½ tablespoon chopped fresh mint</li> <li>½ tablespoon chopped fresh flat-leaf parsley</li> <li>1 teaspoon paprika</li> <li>¼ teaspoon ground ginger</li> <li>1 teaspoon ground cumin</li> <li>½ teaspoon ground coriander</li> </ul> Method: <ol> <li>In a large bowl, combine the mince, onion, garlic, mint, parsley, chilli flakes, paprika, ginger, cumin and coriander.</li> <li>Shape small handfuls of the mixture into short sausages, and slide them onto metal skewers (or soaked bamboo skewers). Place them onto a lined baking tray and refrigerate covered for 20 minutes.</li> <li>Heat an oiled barbecue plate to high. Place the koftas on the surface and reduce the heat to a low setting. Cook for 10 minutes, turning koftas occasionally, or until cooked through.</li> <li>Transfer the cooked koftas to a tray and cover with foil. Allow to rest for 5 minutes and serve with your choice of salad, bread, and other sides.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/05/homemade-naan-bread/">Try our homemade naan</a> <a href="/lifestyle/food-wine/2015/05/vegetable-sausage-rolls/">These vegetable sausage rolls are delicious</a> <a href="/lifestyle/food-wine/2015/05/spinach-and-feta-pie/">Have you tried out spinach, fetta and lemon pie yet?</a>

Food & Wine

Beef skewers with macadamia and chilli sauce

Easy to make and super delicious, this meal packs a powerful flavour punch that will not disappoint.Ingredients:Beef skewers<ul><li>1 kilo rump steak, cut into bite-sized chunks</li></ul>Marinade<ul><li>1 medium onion, finely chopped </li><li>4 large cloves of garlic, finely chopped </li><li>5 tablespoons sweet soy sauce</li><li>2 tablespoons peanut oil </li><li>½ teaspoon salt </li><li>1 teaspoon ground coriander </li><li>16 bamboo skewers</li></ul>Macadamia and chilli sauce<ul><li>1 tablespoon macadamia or peanut oil</li><li>2 cloves garlic, crushed </li><li>1 teaspoon fish sauce </li><li>4 shallots, finely chopped</li><li>125ml coconut cream </li><li>1 tablespoon palm sugar </li><li>½ cup macadamias, roasted </li><li>3 large mild red chillies, chopped </li><li>1 teaspoon lemongrass, finely chopped</li><li>1 tablespoon soy sauce</li></ul>

Food & Wine

Chicken satay skewers

For a meal that the entire family will enjoy – from young to old – these chicken skewers should be your go-to. Serve with rice and a cucumber salad for a refreshing and healthy dinner.Ingredients:<ul><li>12 bamboo skewers, soaked in water for 15 minutes</li><li>600g chicken breast fillets</li><li>1 lemongrass stalk, white part only, finely chopped</li><li>2 teaspoon finely grated ginger</li><li>1 tablespoon light soy sauce</li><li>1 teaspoon ground coriander</li><li>1 teaspoon ground cumin</li><li>½ teaspoon ground turmeric</li><li>2 tablespoon finely chopped palm sugar</li><li>½ cup 80g toasted peanuts, finely chopped</li><li>270ml can coconut milk</li><li>1 tablespoon lime juice</li><li>1 tablespoon fish sauce</li><li>½ cup coriander leaves</li></ul>

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BBQ mushroom skewers with rosemary gremolata