Do you fancy yourself as a bit of a grill master or barbecue connoisseur? Or maybe your partner is the one? Do you regularly host a brunch, lunch, picnic or feast, or just a backyard cook up on a lazy day to entertain a crowd? If so, you will love the new Outdoorchef range of barbecues. And you’ll love this; we have an Outdoorchef Leon BBQ (RRP$299) to giveaway – just in time for Christmas!
The Outdoorchef range has a model for everyone. From the high-end Geneva to the small and transportable City Grill, with charcoal or gas options, the Outdoorchef covers every eventuality. With their sleek, enamel surface and fast combustion (from 0 to 350 degrees in about 5 minutes) these barbies are little beauties.
The Outdoorchef Leon barbecue really stands out with its vanilla enamel cover. It features a bottom shelf for storing a gas bottle, water resistant wheels and hinged lid for easy opening and closing.
With a single burner system and a unique and versatile patented funnel system that ensures there are no flare-ups or unpleasant smoke. The funnel directs heat along the walls to produce a slow, even heat or, for a highly concentrated heat, just flip the funnel to make it for perfect grilling or roasting.
So fire-up your taste buds and get yourself an Outdoorchef – it will change the way you use a BBQ! The Leon is available at your local Bunnings store for RRP$299 or go to www.outdoorchef.com.au for more info.
For your chance to win the Outdoorchef Leon, email info@onyamagazine.com with the subject line ‘Outdoorchef’ and your full name and postal address. The winner will be drawn at random on Friday 20th December, 2013 and notified via email. The winner will need to provide a contact phone number for delivery. Best of luck!
Chef Darren Simpson has provided these tasty recipes, which can be cooked on your Outdoorchef – summer inspiration…you’ve found it!
Snapper with Italian Salsa Crudo
Ingredients:
2 whole baby snapper
1 ox heart tomato
2 green tiger tomatoes
2 red tiger tomatoes
2 black Russian tomatoes
1 small red onion, finely chopped
1 clove of garlic, finely chopped
1 sprig of red basil
1 sprig of green basil
1 sprig of flat leaf parsley
1 sprig of mint
1 long red chilli, finely chopped
1 long green chilli, finely chopped
1 tbsp of small salted capers
1 bunches of wild rocket
2 lemons
A good splash of extra virgin olive oil
1 small splash of wine vinegar
Salt & black pepper to taste
Method:
Roughly chop all the tomatoes, add the chopped chilli, onion, garlic, chopped herbs & capers
Add the olive oil, the vinegar, a squeeze of lemon & season with salt & pepper to taste
Season the snapper with salt & pepper & a little oil, grill the snapper 3 minutes each side till just cooked
Serve the grilled snapper with the salsa crudo, some rocket salad & a wedge of lemon
Note: the salsa crudo with keep for about two days and is also delicious tossed with some freshly cooked spaghetti
Smoked Salmon Frittata
For the filling:
10 zucchini finely sliced
4 spring onions finely chopped
1 cup frozen peas
1 small clove of garlic finely chopped
1 tbsp of basil chopped
1 tbsp of mint chopped
1 tbsp of parsley chopped
200g of ricotta crumbled
2 tbsp of butter
Sprigs of dill for garnish
For the frittata:
6 organic eggs
6 tbsp of water
Salt & freshly ground black pepper
250 smoked salmon (must be banquet sliced from Huon)
250g crème fraiche
1 small jar of salmon cavier
Lakelands olive oil
Method:
In a non stick pan fry the zucchini, spring onions & garlic in the butter till soft
Add the herbs & ricotta & season with salt & freshly ground black pepper
Whisk the eggs & water & season with salt & freshly ground black pepper
Add the egg mix to the pan & gently cook till lightly set
Turn the frittata out onto a serving plate
Lay the smoked salmon on top & drizzle with the crème fraiche & salmon roe
Garnish with sprigs of dill & drizzle with Lakelands olive oil
