The.bbq.cleaner | Businesses

The.bbq.cleaner

Phone: +61 488 762 329

Add/Update information

Reviews

Tags

• Businesses
• Local service
• Cleaning service
• At-home service

20.01.2022 Looking for a new BBQ recipe? Barbequed Pizza INGREDIENTS... 2 1/4 cups (360g) bread & pizza flour or 2 1/2 cups (375g) plain flour 1/4 cup (50g) fine semolina 1 tbs dried instant yeast 1/2 tsp caster sugar 2 tbs olive oil, plus extra to brush METHOD Combine flour, semolina, yeast, sugar, oil and 1 tsp salt in an electric mixer fitted with a dough hook. Add 1 cup (250ml) warm water, then knead for 8-9 minutes until smooth. (Alternatively, knead on a floured surface for 10 minutes or until smooth.) Place in an oiled bowl, cover and set aside in a warm place for 3 hours or until doubled in size. Knock back dough, then separate into four rounds. Place on an oiled baking tray, cover with a tea towel and rest for 30 minutes. Preheat barbecue or chargrill pan to high. Roll out dough on a floured surface to a 5mm-thick oval. Brush both sides generously with oil (to prevent it from sticking to the grill). Chargrill for 2-3 minutes each side until charred. Add toppings, then serve.

16.01.2022 Looking for a new BBQ recipe? SKIRT STEAK WITH GREEN SAUCE INGREDIENTS... 800g beef skirt steak (or beef rump steak) French fries and micro parsley to serve (optional) Green sauce 4cm piece ginger (20g), grated 2 tbs each soy sauce and extra virgin olive oil 1 red onion, chopped 1 tbs Dijon mustard 1 tbs apple cider vinegar 1 cup each mint leaves, sage leaves and kale leaves METHOD For the green sauce, place all the ingredients in a small food processor, season and whiz until it forms a paste. Brush 2 tbs over the steak and set the remainder aside. Preheat barbecue over high heat. Add the steak and cook for 3-4 minutes a side until charred and cooked to medium rare. Set aside for 5 minutes to rest, lightly covered in foil. Slice steak and serve with remaining green sauce, micro parsley and fries.

15.01.2022 Looking for a new BBQ recipe? CHARGRILLED PRAWN AND ASPARAGUS SKEWERS WITH BURNT ORANGE INGREDIENTS... 1/4 cup (60ml) olive oil, plus extra to brush 1 1/2 teaspoon smoked paprika (pimenton) 2 garlic cloves, crushed 2 oranges, 1 juiced, 1 cut into wedges 2 tablespoons finely chopped fresh oregano 18 extra-large green king prawns, peeled (tails intact), deveined 1 bunch asparagus, cut into 3cm lengths 150g dried chorizo, cut into 18 pieces METHOD Combine the oil, paprika, garlic, orange juice and 1 tbs oregano in a small bowl. Add the prawns and toss to coat. Chill for 30 minutes to marinate. Soak toothpicks or skewers in water for 15 minutes. Heat a barbecue or chargrill to medium-high. thread 1 prawn, 1 piece of asparagus and 1 slice of chorizo onto each skewer. Repeat with remaining ingredients to make 18 skewers. Grill skewers, in batches, for 3 minutes each side or until cooked through. Scatter with remaining 1 tbs oregano. Brush orange wedges with a little extra oil, then grill for 2 minutes each side or until charred. Serve with prawn skewers.

03.01.2022 Looking for a new BBQ recipe? SPICED CHICKEN AND EGGPLANT SKEWERS INGREDIENTS... 450g chicken thigh fillets, cut into 3cm pieces 1 medium eggplant, cut into 3cm pieces 6 sprigs curry leaves 1/3 cup (100g) eggplant pickle (from Indian section of supermarket) 3 tsp garam masala (Indian spice mix) 1 garlic clove, finely chopped 4cm piece (20g) ginger, finely chopped 1/4 cup (60ml) sunflower oil Thinly sliced long green chili and nigella seeds, to serve Coriander and green chili dressing 1/3 cup (95g) Greek yoghurt 1/2 bunch coriander, stalks and leaves chopped Juice of 1 lime 1 long green chili, chopped METHOD For the dressing, place all ingredients in a food processor and whiz to combine. Transfer to a bowl and chill until needed. Thread chicken and eggplant onto skewers, alternating between each. Using a mortar and pestle, pound leaves of 3 sprigs curry leaves until finely ground. Add pickle, gram masala, garlic, ginger and oil, and stir to combine. Brush pickle mixture over skewers. Heat a chargrill pan or barbecue to medium heat. Grill skewers, turning frequently and brushing with cooking juices, for 12-15 minutes or until chicken is cooked through and eggplant is tender. Add the remaining 3 curry leaf sprigs to the grill for the last 4 minutes of cooking to crisp slightly. Place skewers on a serving platter and top with grilled curry leaves, sliced chilli and nigella seeds. Serve with dressing.