HALOUMI CHEESE COOKED ON THE SIDE BURNER
You will need: Haloumi cheese, olive oil, lemon juice, black pepper.
Turn on the bbq side burner. Put a little olive oil in the base of a fry pan. Cook the haloumi cheese slices for a couple of minutes on each side, or until golden. Remove from the pan. Place on a serving plate. Drizzle over lemon juice and some black pepper (or chopped red chilli for a bit of heat) garnish and serve immediately.
Haloumi can be cooked on the bbq plate, but the side burner is used here because the chickens are cooking on the rotisserie.
ROAST CHICKEN COOKED ON THE ROTISSERIE
You will need: Two whole chickens, two lemons, olive oil, salt and pepper
Remove all plates and grills from the bbq. Turn the two end burners on leaving the centre burners off. Lower the hood and allow the bbq to heat up. The temperature should reach around 150-160 degrees. Cut two lemons into quarters. Place the cut up lemon into the cavities of two whole chickens. Rub the chickens in olive oil and salt and pepper. Place the two chickens on the rotisserie so that the legs are at the ends and can be secured with the rotisserie prongs. For best results use some kitchen skewers or string to hold the wings tightly in place. Cook with the hood down. Cooking time will vary, but allow approximately one and a half hours. Use a meat thermometer for a perfect result every time. Remove from the bbq, carve and serve.
BBQ POTATO BAKE
You will need: Thinly sliced potatoes, 400ml cream, ground coriander, grated cheese, salt & pepper
In a foil oven tray, make a layer of thinly sliced potato. Sprinkle on some ground coriander and salt and pepper and drizzle over some cream. Top with another layer of potatoes and repeat with the coriander, salt and pepper and cream. Continue until you fill the tray. Sprinkle grated cheese over the top. Place in the centre of the bbq. The potato dish and the rotisserie chickens require the same amount of time to cook.
Serve with a green salad.
DESSERT CARAMEL PEARS
You will need: 8 pears, 3 tbs butter, 1/3 cup brown sugar, 100ml cream
Remove the plates and grills from the bbq & the flare cap sets from the two centre burners. Turn the two end burners on. Lower the hood and allow the bbq to heat up to 150-160 degrees. Peel the pears and place in the bbq’s porcelain enamel slow cook bbq baking dish. Drizzle the pears with the melted butter and sprinkle with the brown sugar. Lower the baking dish into the centre of the bbq without its lid, and close the bbq hood. Allow to cook for about 10 minutes. Lift the bbq hood and pour the cream over the pears. At this stage you can coat the pears in the sauce and lay them on their sides. Lower the bbq hood and leave to cook for approx 25 mins or until tender when tested with a skewer. Serve with ice cream.
If you don’t have the porcelain enamel baking dish, just use an oven proof baking dish on the grill positioned in the centre of the bbq with the two end burners on.
I hope you enjoy this meal; it really is too easy. Charlotte.