TURN UP the HEAT

THINK BEYOND THE AVERAGE BARBECUE FARE WITH THESE TASTY MORSELS AND MAIN MEALS THAT WILL HAVE PEOPLE COMING BACK FOR MORE

- JESSICA BROOK

CRISPY CHILLI PRAWNS WITH GRILLED YOGHURT FLATBREADS & TARAMASALATA Serves 6 as a starter

1. To make the flatbread dough, place the flour, oil, yoghurt, water and salt in a medium bowl and mix to combine. Turn out onto a lightly floured surface and knead for 6 minutes or until smooth and elastic. Place the dough in a large, lightly greased bowl, cover with plastic wrap and set aside in a warm place for 30 minutes to rest.

2. Divide the dough into 6 portions. On a lightly floured surface, roll each out into ovals 10cm wide and 20cm long.

3. Preheat a barbecue to high heat. If you don’t have a barbecue, preheat a chargrill pan over high heat. Brush one side of the flatbreads with oil. Place on the barbecue or chargrill pan and cook for 4 minutes, or until lightly charred. Brush with oil, turn and cook for a further 2–4 minutes.

4. Set aside wrapped in a clean tea towel to stay warm.

5. Half-fill a large saucepan with vegetable oil over high heat, until it reaches 180°C on a deep-frying thermometer. Dust the prawns in flour and, in batches, lower into the oil and cook for 3 minutes, or until golden and crisp. Drain on absorbent paper and repeat with remaining prawns. 

6. Toss crispy prawns with chilli, lemon juice and chervil. Spoon the taramasalata into a serving bowl. Top with prawns and serve with flatbreads.

GRILLED BARRAMUNDI STUFFED WITH CHORIZO & HERBS Serves 4

1. Place the chorizo in a small food processor and process until finely chopped. Place in a bowl with parsley, oregano, lemon rind, garlic, 1 teaspoon smoked paprika and breadcrumbs. Season with salt and pepper and mix well to combine. Spoon the chorizo mixture into the cavity of each fish.