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    Korean Beef
Barbecued Mustard-coated Rib Steaks
Lindie's Famous Hamburgers
Roast Beef with Pecan Sauce
Tangy Beef Ribs
 Cajun Calamari
Barbecued Lobster
 Firecracker Prawns (Large Shrimp)
Bar-B-Que Salmon Strata
 Golden Nugget Vegetable Slice
 Stuffed Pumpkins with Cheesy Sauce
 Chargrilled Haloumi Cheese
  Stars & Stripes Barbecue Ribs.
Herb Stuffed Bream
  Kashmiri Chicken Roast
  Creamed Artichoke & Mushroom Tenderloin
Butterflied Chops with Sundried Tomato Sauce
 Barbecue Beef For Sandwiches


Korean Beef Ribs

Prep Time : 20 Minutes + 4-6 hours Marinating.
Cooking Time : 15 Minutes
Serves 6

2 kg ( 4.40 lbs) short ribs or pork ribs
1/2 cup soy sauce
1/2 water
1 onion, grated
3 cloves of garlic, crushed
1 teaspoon grated fresh ginger
1 tablespoon sugar
2 teaspoons oriental sesame oil ( see note)
2 tablespoons toasted sesame seeds, crushed
1/2 teaspoon ground pepper


When purchasing the meat ask the butcher to cut ribs into 2-1/2 inches (5-cm) squares. using a sharp knife, cut through the flesh of each piece to allow the marinade to penetrate.
Place the ribs in a pan and cover with water, bring to boil, cover and simmer for 5 minutes. Drain well.
this runs off some fat.Combine the remaining ingredients in a bowl and add the ribs, mix well, cover and marinate refrigerated for 4-6 hours or over night. Turn the ribs occasionally while marinating, so the flavours are evenly distributed.Cook the ribs over a hot oiled grill, allowing each side to brown and become crisp. Serve warm.
Most supermarkets have oriental sesame oil (Which is made from dark roasted sesame seeds) on their Asian shelves. Or look for it at your local Asian food outlet. Light sesame oil from the health food store will not do.


Barbecued Mustard-coated Rib Steaks

6 rib eye steaks, about 200g or 7 ozs
or 6 T bone steaks.
1/3 cup seeded mustard
2 tbls bottled salad dressing
1 tbls lemon juice
1 tbls chopped fresh chives
1 tbls honey
1 clove garlic, crushed
dash tabasco sauce.

Herbed Cream

2/3 cup sour cream
1 tbls finely chopped fresh chives
2 tbls finely chopped bottled pimiento.


Trim the meat of excess fat and sinew.Flatten the steaks to an even thickness and nick the edges to prevent curling
Combine the mustard, salad dressing,lemon juice, chives, honey, garlic & tobasco sauce in a small bowl and whisk for 1 minute or until well combined.Place the meat in a shallow dish and pour the marinade over.Store covered in refrigerator for at least 2 hours turning occasionally.
Place the meat on a lightly oiled grill or flat plate. Cook over a high heat for 2 minutes each side to seal, turning once.For a rare result cook a further 2-3 minutes per side.
For medium and well done results, move meat to a cooler section of the barbecue,cook a further 2-3 minutes for medium and 4-6 minutes for well done

Lindie's Famous Hamburgers

4 lbs hamburger ( Ground Beef)
2 eggs
two onions, diced
2 cloves garlic, crushed
1- 1/2 cup bread crumbs
1/4 cup Worcestershire sauce
1/2 cup BBQ sauce
1/4 cup ketchup
Salt & Pepper
2 pinches mixed herbs
2 tomato's, sliced into rings
 3 onions, thinly sliced into rings
tinned beets , sliced
extra eggs ( 1 for each person having a burger)
Sliced cheese
1 tin pineapple rings
Extra sauce, mayo, mustard for serving
Hamburger buns.


Mix together well the  beef,onions, garlic, worcestershire sauce,BBQ sauce, ketchup, salt , pepper, mixed herbs and eggs in a large bowl.
Sprinkle in the bread crumbs a little at a time until the beef sticks together well. Roll into approx.16, 3 inch balls. Cook over the BBQ or in a fry pan until cook to your liking.At the same time as last few patties are being cooked,cook the sliced onions in butter until they are transparent. Remove from stove or BBQ, and keep warm.Fry as many eggs as needed 1 per. hamburger Toast the Hamburger buns under grill, butter when golden,put a pattie on each bun then a piece of chesse, lettuce,cooked onion,slicedbeets,tomato, slice of pineapple & egg, topped with you fav sauce. Enjoy :-)


Roast Beef with Pecan Sauce

5.5 pound  rib of roasting beef
1 medium onion, grated
1 clove garlic, crushed
1/2 tsp ground pepper
1 tsp ground diced oregano


1/2 cup pecans, toasted, (see note)
1 cup water
2 tsp beef stock powder
1/4 tsp ground pepper
1.05 oz unsalted butter
2 tbsp plain flour
1 cup soaked hickory wood chips ( optional)


Slash the rib meat, mix all the ingredients together and spread over roast. Let stand for minutes while making the sauce

To make the sauce: Place the toasted pecans in a blender jar together with water, stock powder and pepper.  Blend to a paste. Melt the butter in a small pan, add the flour and mix to a paste. Cook, stirring
occasionally for 5-6 minutes or until golden. Remove from the heat and add the pecan mixture gradually. Return to the heat and stir until the mixture simmers and thickens.

To cook the roast: Heat the barbecue kettle, place rib on a rack in a dish, with 1 1/2 cups water...Place on the grill plate, cover and cook for about 1 1/2 hours, basting every 30 minutes with the sauce. The time allowed should result in a rare roast. For medium or well done result, allow extra cooking time. If using hickory chips add the chips to the barbecue during the final 1/2 hour of cooking time. When done to your preference, remove the roast to a serving dish and serve with the remaining sauce  & jacket potatoes.
NOTE:To toast Pecans: Place on a baking tray and heat in a moderate 356 F oven for ten minutes or until crisp.
Shake the tray occasionally to avoid burning.

Tangy Beef Ribs

2.2 lbs beef ribs
1/2 cup tomato sauce
2 tbsp  Worcestershire sauce
2 tbsp soft brown sugar
1 tsp paprika
1/4 tsp chilli powder
1 clove garlic, crushed


Chop the ribs into individual serving pieces, if necessary. Bring a large pan of water to the boil. Cook the ribs in boiling water for 5 minutes; drain.
Combine the tomato sauce, Worcestershire sauce, sugar, paprika, chilli powder and garlic in a large bowl and mix well. Add ribs to sauce. Cover and marinate, in the refrigerator for several hours or overnight. Prepare and heat barbecue 1 hour before cooking.
    Cook ribs on a hot lightly greased barbecue grill or flatplate for 10-15 minutes, brushing frequently with marinade, or until the ribs are well browned and cooked through. Serve with barbecued vegetables or slices of grilled fresh pineapple.

Cajun Calamari

21 ozs large Calamari (Squid) hoods
1/4 cup lemon juce
2 cloves garlic, crushed
2 tsp tomato puree
1 tsp garam masala
2 tsp ground coriander
2 tsp paprika
2 tsp seasoned pepper
2 tsp powdered sugar
1 tbsp grated fresh ginger
1 tbsp olive oil
1/4 tsp ground nutmeg
pinch chilli powder


Wash Calamari thoroughly, removing any membrane. Pat dry with absorbent paper. Using a sharp knife, cut through one side of each hood, open out to give a large, flat piece of flesh. With inside facing up, score flesh diagonally, in a criss cross pattern, taking care not to cut all the way through. Against the grain of those cuts, slice flesh into strips about 3/4 inch thick. Combine juice, garlic, tomato puree, spices, sugar, Ginger, oil, nutmeg and chilli in bowl, mix well. Add calamari strips, stir to combine. Cover and refrigerate several hours or overnight. Prepare and heat barbecue 1 hour before cooking. Cook calamari and marinade on hot lightly greased barbecue flatplate 5 minutes or until flesh curls and turns white. Remove from heat and serve immediately.


6 small green lobster tails
3 tbsp olive oil
salt and pepper, to taste
3 tbsp lemon juice
1 tbsp chopped fresh dill
ground pepper, to taste
lemon wedges to serve


Cut the lobster tails in half lengthwise and slit the underside of the tails with the point of a sharp knife to allow access to the flesh. Combine the olive oil, salt, lemon juice, dill and pepper to taste. Brush the marinade onto the lobster flesh.( Retain the shell to protect the delicate flesh from the intense heat ). Barbecue the lobster on a preheated and oiled flatplate. First turn the cut side down to seal, just for a few seconds. Then use tongs to turn the pieces over and cook covered for 5 minutes or until the shells turn pink. Serve lobster with lemon wedges, a lemony mayonnaise and tossed green salad.


2lb large green prawns (shrimp)
2 tbsp olive oil


2 tsp black pepper
1/2 tsp salt
1 tsp onion powder
1 tsp dried chilli flakes
1 tsp ground dried sweet paprika
1/2 tsp cayenne pepper
1 tsp ground dried oregano
1 tsp thyme
1 tsp garlic powder


Peel the prawns (shrimp), leaving tails on. Skewer six prawns (shrimp) on each metal skewer. Brush with olive oil.
To make the dry spice mixture.
Combine ingredients and sprinkle over the prawns on both sides. Grill over a hot barbecue flatplate for 4 minutes each side or until prawns are pink and tender. Serve with Garlic herb Hollandaise

Bar-B-Que Salmon Strata

10" round pyrex dish sprayed with Pam
    6 large slices or 12 regular sized slices massa dolce bread (sweet egg bread)
    3/4 cup winnipeg style cream cheese
    1/2 pound bar-b-que salmon tips
    dill fresh or dried
    2 green onions, minced
    4 eggs
    2 teaspoon dijon mustard
    2 cups milk
    salt & pepper
    1/2 cup grated swiss cheese


Make the night before and remove from the fridge 1/2 hour before baking. 1 Hour total cooking time. 325 degrees covered for 1/2 hour; uncover for another 1/2 hour.
Make sandwiches of cream cheese, dill, green onion, and salmon. Depending on bread size, slice into 2's and 3's and lay, end-down, in the dish. Beat together eggs, mustard, milk, salt & pepper and pour over top. Sprinkle with swiss cheese and refrigerate over night.

Golden Nugget Vegetable Slice.

2 golden nugget pumpkins
4 spring onions, chopped
10 green beans, chopped
1/2 red bell pepper, chopped
1 small seedless cucumber halved and chopped
1 clove garlic, crushed
3 tsp beef stock powder
1 tsp turmeric
1/2 tsp ground pepper
1/2 cup pecan pieces
1/2 cup fresh breadcrumbs
2 tsp worcestershire sauce
3 tbsp olive oil.


Remove the tops from the nugget pumpkins and remove the seeds with a spoon and discard. Cover with plastic wrap and microwave on full power for 3 minutes. Or blanch pumpkin in boiling water until barely tender, drain and cool under running water. Allow to stand while you prepare the filling. Blend the spring onions, beans, bell pepper and cucumber until finely chopped in a food processor. Add the remaining ingredients and mix well. Spoon the mixture into the pumpkins.BBQ over a high heat for 10 minutes.
Pumpkins can also be cooked in a moderate oven for about 15-20 minutes or until tender.
Cut each pumpkin into 3 slices or until quarters to serve.

Stuffed Pumpkins with Cheesy Sauce.

8 golden nugget pumkpins
3 small carrots, peeled
3 small zucchini
3-1/2 ozs mushrooms (your choice)
1 large potato, peeled
3-1/2 ozs green beans
3 tbsp olive oil
2 onions, finely chopped
1 clove garlic, crushed

1 oz butter
1/4 cup all purpose flour
3/4 cup cream
3/4 cup milk
1 cup grated cheddar cheese
2 tbsp chopped chives
salt & pepper, to taste


Remove tops from pumpkin and scoop out the seeds with a spoon. Place the pumpkinsand tops in a large baking tray with 3 tbsp water. Cover with foil and bake in a hot oven 400 F for 20 minutes or until tender. Allow to cool. Slice the carrots, zucchini and mushrooms and dice the potato. Top and tail the beans and cut into bite-sized pieces. Heat the olive oil in a large pan and cook the onion and garlic until soft and golden. Add the carrots and potato. Stir to coat with butter, cover and cook the vegetables over a low heat for 5 minutes. Add the remaining vegetables and cook covered, until tender, adding a little water from time to time to prevent them catching. To make the sauce. In a seperate pan, melt the butter and add flour. Stir over a moderate heat for 1-2 minutes. Remove the pan from the heat and add cream and milk. Continue to cook, stirring until  the sauce simmers and thickens. Add half the grated cheese, chives, salt and pepper to taste. Add the sauce to the vegetables and mix well. Spoon the prepared vegetables into the pumpkin cases. Sprinkle with a little extra cheese and replace the tops. Place into a baking tray, with a little water to prevent them burning. Cover with foil and set aside. Place onto a preheated barbecue grill and cook for 10-15 minutes or until the cheese melts and pumpkins are heated through. Serve immediately.

Chargrilled Haloumi Cheese.

7 ozs Haloumi Cheese, cut into thick slices
2 tbsp all purpose flour
2 tsp chopped fresh oregano
2 tsp chopped fresh sage or parsley
1 tbsp chopped fresh chives
1 red bell pepper, seeded and cut into thick strips
4 egg (Roma) tomatoes, halved
1 zuccini, cut into thick strips
1 tsp powdered sugar


Coat the cheese slices lightly in the flour. Heat a chargrill pan or barbecue flatplate until moderately hot and add a little olive oil. Cook the cheese for about 3 minutes each side, or until golden brown all over, sprinkle on the chopped herbs. Remove, cover and keep warm. Wipe clean the hot plate and lightly brush with some olive oil. Add the bell pepper, tomato and zuccini pieces. Sprinkle on the sugar and cook, turning frequently, for 5 minutes, or until softened. Place the vegetables on a plate, top with the cheese and serve with toasted french bread or focaccia.

Stars & Stripes Barbecue Ribs.

3 lbs Pork spare ribs
1 tsp dry mustard, or prepared English mustard
1 tsp ground sweet paprika
1/2 tsp ground oregano
1/2 tsp ground cumin
3 tbsp peanut oil
2 cloves garlic,crushed
1 tsp Tabasco sauce
1 cup tomato sauce
2 tbsp worcestershire sauce
1/3 cup tomato puree
1/3 cup brown sugar
1 tbsp brown vinegar


To make the sauce: Mix the mustard and dry spices with the oil in a medium pan. Blend in the sauce and remaining ingredients. Cook, stirring, over a medium heat for 5 minutes until combined. Cool before refrigerating. Store half for  later use in a clean glass jar.
Coat the ribs with the remaining sauce and marinate overnight. Cook on a medium hot barbecue grill, turning frequently, until well done.

Herb Stuffed Bream

1 large bream, gutted and scaled

1 cup fresh breadcrumbs
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
1 lemon
1/2 tsp salt
1/2 tsp white pepper
1/2 oz butter, melted
2 tbsp olive oil
lemon wedges to serve.


Clean the inside cavity of the fish with absorbent paper dipped in coarse salt. Score the fish on both sides about 3/4 inch apart.
To make the filling: Place breadcrumbs, parsely and thyme in a small bowl. Finely grate the rind of the lemon, squeeze and strain the juice. Add to the breadcrumbs with salt and pepper and melted butter,mix well. Fill the cavity of the fish and secure with small metal skewers. Brush the outside with a little olive oil. Place the fish in a fish frame or grill grill plate and barbecue over lightly oiled flatplate for 15-20 minutes, turning once, or until cooked. Serve with lemon wedges.

Kashmiri Chicken Roast

1-3lb chicken
1/4 tsp ground saffron
2 tbsp hot water
2 tsp ground fenugreek leaves
2 cloves garlic, crushed
1 tsp grated fresh ginger
1/2 tsp chilli powder
2 tsp garam masala
1/2 tsp turmeric
1/2 tsp ground pepper
3 tbsp blanched almonds or 1/4 cup ground almonds
1/2 cup chopped fresh coriander
1 tbsp ghee or unsalted butter
1/2 cup warm water.


Remove the skin from the chicken and lightly score the flesh criss-cross fashion. To make the marinade: Dissolve the saffron in hot water and combine with the remaining ingredients. Use the marinade to coat the entire chicken, both inside and out. Place onto a rotisserie bar. Heat the kettle barbecue to high, arrange the skewered chicken in place and roast for 20 minutes. Lower the heat to medium and cook for a further 30 minutes. Baste the chicken with the remaining marinade. Raise the heat and cook a final 10 minutes. Stand covered for 10 minutes before carving.

Creamed Artichoke & Mushroom Tenderloin

3/4 lb. Pork tenderloin
1 teaspoon margarine
1 cup sliced fresh mushrooms
1 cup frozen artichoke hearts, thawed and quartered
1/4 cup finely chopped green onion
1/4 cup evaporated skim milk
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 teaspoon cornstarch
1/4 cup reduced-sodium chicken broth
1 teaspoon fresh lemon juice.


Cut tenderloin crosswise into 12 pieces. Spray nonstick skillet with olive oil nonstick cooking spray; heat on med.-hi heat. Cook 3 to 4 minutes on each side or until pork reaches an internal temperature of 1600 F. Remove from skillet; cover to keep warm. Add margarine to skillet; heat over medium heat. Sauti mushrooms and artichoke hearts; add onion, mile mustard, salt and pepper. Mix cornstarch and broth until smooth. Stir into vegetable mixture. Cook over medium heat until thickened, stirring constantly. Stir in juice. Serve sauce over tenderloin.

Butterflied Chops with Sundried Tomato Sauce

4 Armour Pork Butterflied Chops
1 teaspoon olive oil
1 clove garlic, finely chopped
3/4 cup reduced-sodium chicken broth
2 tablespoons white wine
1 1/4 cup water, divided
1/4 cup evaporated skim milk
3 tablespoons tomato paste
2 tablespoons sundried tomato bits
1 1/2 teaspoons dried basil leaves
1 teaspoon sugar
1/8 teaspoon freshly ground black pepper
2 tablespoons cornstarch
4 cups hot cooked pasta


Prepare grill for medium direct heat. Spray cooking grid with nonstick cooking spray. Place chops on cooking grid. Grill, covered, 12 to 15 minutes or until pork reaches an internal temperature of.1600 F. Turn pork once during grilling. In 10 inch nonstick skillet, heat oil over medium-high heat; sauti garlic. Combine broth and wine; deglaze pan. Add I cup water, milk,tomato paste, tomato bits, basil, sugar and pepper. Cook over medium heat, until sauce comes to a boil, stirring constantly. Combine remaining 1/4 cup water and cornstarch; added to sauce.
Cook over medium heat until sauce is thickened, stirring constantly. Serve butterflied chops on bed of pasta topped with sauce.

Barbecue Beef For Sandwiches

3 to 4 pound chuck roast
1 large onion, chopped
2 tablespoons butter
3 tablespoons vinegar
1 (12 ounce) bottle chili sauce
2 tablespoons brown sugar
1 teaspoon dry mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
3 cloves garlic, minced


Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart and shreds easily. In a large skillet, melt butter over medium heat. Add onions, and saute until onions become translucent. Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Cook sauce over low heat, stirring often, until thickened.  With two forks, shred roasted beef. Stir meat into the sauce in the skillet, and simmer for 30 minutes.
 Makes 16 to 20 servings