BBQ Dinner for Eight
This recipe is easy to prepare and tastes sensational. This dish is a real crowd pleaser perfect for Christmas dinner. A three-course meal cooked using only your lifestyle BBQ!
Ingredients
Starter
- Halloumi cheese
- Olive oil
- Lemon juice
- Black pepper
- Spring onion to serve
Main
- 2 whole chickens
- 2 lemons
- Olive oil
- Salt & pepper
Side
- Thinly sliced potatoes
- 400mL cream
- Ground coriander
- Grated cheese
- Salt & pepper
Dessert
- 8 pears
- 3 tbsp butter
- 1/3 cup brown sugar
- 100mL cream
- Vanilla ice cream & strawberries to serve
Method
Haloumi Cheese Cooked on the Side Burner
1 Turn on the BBQ side burner. Put a little olive oil in the base of a fry pan.
2 Cook the haloumi cheese slices for a couple of minutes on each side, or until golden.
3 Remove from the pan and 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.
Roast Chicken Cooked on the Rotisserie
4 Remove all plates and grills from the BBQ. Turn just the two end burners on. Lower the hood and allow the BBQ to heat up. The temperature should reach around 150-160 degrees.
5 Cut two lemons into quarters. Place the lemon into the cavities of two whole chickens.
6 Rub the chickens in olive oil and salt and pepper.
7 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.
8 Cooking time will vary but allow approximately one and a half hours. Use a meat thermometer for a perfect result every time.
9 Remove from the BBQ, carve and serve.
BBQ Potato Bake
10 In a foil oven tray, make a layer of thinly sliced potato.
11 Sprinkle on some ground coriander and salt and pepper and drizzle over some cream.
12 Top with another layer of potatoes and repeat with the coriander, salt and pepper and cream.
13 Continue until you fill the tray.
14 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.
15 Serve with a green salad.
Caramel Pears
16 Remove the plates and grills from the BBQ & the flare cap sets from the two centre burners.
17 Turn the two end burners on. Lower the hood and allow the BBQ to heat up to 150-160 degrees.
18 Peel the pears and place in the BBQ’s porcelain enamel slow cook BBQ baking dish.
19 Drizzle the pears with the melted butter and sprinkle with the brown sugar.
20 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.
21 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.
22 Lower the BBQ hood and leave to cook for approx. 25 mins or until tender when tested with a skewer. Serve with ice cream.
Note: 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.
