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Ben O’Donoghue’s Laksa Recipe

Ingredients

  • 500ml coconut milk
  • 2 tablespoons light soy sauce
  • 1lt chicken stock (cubes)
  • prawns
  • 50g ginger
  • 2 cloves of garlic
  • 4-5 shallots
  • ½ bunch coriander roots and leaves washed and separated
  • 3-4 lime leaves
  • 1 teaspoon tumeric
  • 600g egg noodles

Garam Masala

  • 1½ teaspoon ground coriander
  • 1 teaspoon ground bay
  • ½ teaspoon ground cardamon
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves

Garnish

  • fresh lime
  • endive/witlof white
  • nashi pear or similar
  • crispy onion
  • fried dried chilli

Method

01

Boil the coconut milk until it splits (turns into an oil) in a wok or similar pot.

02

Purée the ginger garlic and shallots in a hand-held bar mix and add the coconut oil and fry. Add the spices and fry until fragrant, then add the prawns and the soy sauce combined.

03

Add the chicken stock and bring to a simmer and adjust the seasoning.

04

Boil and divide the egg noodles between 4 bowls then ladle the broth and prawns between each.

05

Garnish each with a wedge of lime, slices of witlof, fennel and pear, dried chilli and crispy fried onion.

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