Staycation Spring 2017 Masthead 2
Cashew crusted chicken salad

It’s BBQ season!

HerCanberra Team

With the temperature inching into the 20s this week, we’re officially proclaiming it BBQ weather!

We asked Weber’s Luke Staunton to share his top tips for getting the best of your BBQ ahead of the launch of Weber Store at Burning Log Outdoor | Indoor. Scroll down for details of what’s happening this grand opening weekend – it’s the place for BBQ fans to be!

And if these tips get you inspired, you’ll find a delicious recipe for Butterflied Leg of Lamb with Ancient Grains Salad further down the page.

LUKE’S FIVE TIPS FOR A BETTER BBQ

1. Some like it hot

Make sure you preheat your BBQ so that it’s nice and hot before you put your meat (or anything else) on to cook.

Jamie Oliver reckons the best way to test the heat is with your hand. Hold your hand about 12cm above the grill and see how long you can hold it there comfortably: six seconds is low heat, two seconds is high.

2. Don’t flip out

That lovely caramelised BBQ crust takes time to develop and it’s just not going to happen if you’re continually flipping your steaks or burgers. Only turn once. And stay away from the sausages with that fork – piercing the skins causes all those gorgeous juices to drain out.

3. Thank you for smoking

This is the only occasion that we’ll endorse smoking. Keep the hood on your BBQ down to keep the smoke and flavour in for truly delicious results.

4. Clean up your act

So no one likes cleaning, but trust us – give your grill a good scrape and clean while it’s still hot.  It’s not only easier, but you’re assured of coming out to a ready-to-cook BBQ the next time.

5. If you’re gonna do it, do it right

Sing it, George Michael. It makes sense that if you start with great meat you’ll get a great result. Choose a cut that’s right for your purposes, and get friendly with your local butcher!

CELEBRATE THE OPENING OF WEBER STORE

Weber Store at Burning Log Outdoor | Indoor is launching this weekend in Fyshwick – it’s the first of its kind in Canberra and only the second in Australia!

Created to give consumers the best retail barbecue experience that they could possibly have, it will be an amazing store where people can see the complete range of Weber barbecues and accessories in a store environment like nothing before seen in a barbecue retailer in Australia — customers will be able to taste food cooked off Weber barbecues daily.

For this weekend’s grand opening, the team from Weber and 3seeds will be cooking on an array of Weber barbecues between 10am and 2pm. From perfect pork crackle to legs of lamb and pizza, plus the chance to be ‘tong master’ and cook your own perfect steak, it’s set to be a delicious weekend!

Staff will be on hand to answer any Weber-related questions, and everyone who attends the opening will also have the opportunity to win a Weber Masterclass for themselves and four friends.  

The MIX 106.3FM team will be on hand between 11am and 1pm on Saturday with chips, drinks, and balloons for the kids.

Find out more about the brand new Weber Store at www.burninglog.com.au.

RECIPE

Butterflied Leg of Lamb with Ancient Grains Salad

ancientgrains2

What you need

1 deboned leg of lamb 2-2.5kg
1 lemon, juiced
2 Tbsp olive oil
4 garlic cloves, crushed
10 sprigs of thyme, leaves removed
Sea salt
Freshly ground black pepper
Salt bush (Optional)

Ancient Grains Salad

Start this recipe the day before

½ cup dried chickpeas
½ cup dried French green lentils
½ cup uncooked Quinoa
½ cup uncooked Buckwheat
2 large tomatoes, seeds removed, diced
¾ cup curly parsley, finely chopped
¼ cup mint, finely chopped
4 spring onions, sliced finely

Dressing

¼ cup olive oil
¼ cup lemon juice
1 tsp fine sea salt

What to do

Step 1: Soak the chickpeas in plenty of cold water overnight. Drain and rinse the chickpeas.

Step 2: Place the chickpeas in a medium saucepan with 3 cups of cold water. Bring the chickpeas to the boil over a high heat using either a stove top, or your barbecue side burner (if applicable).  Once boiling, reduce heat so the chickpeas are simmering. Cook the chickpeas for 1 ½ hours or until tender. Keep an eye on the water level. If it gets too low add more hot water to the pan.

Step 3: Once the chickpeas are cooked drain them and rinse them with cold water. Set aside until needed.

Step 4: Rinse the lentils in cold water and check there are no small stones. Place the lentils in medium saucepan with two cups of cold water. Bring to the boil and cook for 20-25 minutes or until tender. Drain and rinse with cold water. Set aside until needed.

Step 5: Rinse the quinoa in cold water. Place in a small saucepan with one cup of cold water. Bring to the boil then reduce the heat to low. Cook for 15 minutes or until all the water has been absorbed. Set aside to cool, then fluff with a fork.

Step 6: Bring one cup of water to the boil in a small saucepan. Add the buckwheat to the boiling water. Reduce the heat to low and cook the buckwheat for around 10 minutes or until all the water has been absorbed. Set aside to cool then fluff with a fork.

Step 7: To make the dressing place the oil, lemon juice and salt in a small screw top jar. Shake until well combined.

Step 8: In a large bowl place the chickpeas, lentils, quinoa, buckwheat, tomatoes, parsley, mint and onions. Top with the dressing and mix through.

Step 9: Preheat your barbecue for direct cooking for 10 minutes. Please refer to the handbook included with your barbecue for settings.

Step 10: Remove the lamb from the fridge and rub with the lemon juice, oil, garlic, thyme leaves, salt and pepper.

Step 11: Once your barbecue is preheated, leave on the direct cooking settings.

Step 12: Cook the lamb for 7-10 minutes a side depending on how well done you like your lamb cooked. (Seven minutes a side for rare, 10 minutes a side for well done.) After resting for five to seven minutes, carve and serve with the salad.

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