Peter Howard’s 10 laws of the barbecue
Queensland-based TV chef Peter Howard’s Barbecued sold close to 50,000 copies around the world. His new book, Licence to Grill, is an homage to multicultural Australia, adapting Thai, Indian, Middle Eastern and Mediterranean recipes to outdoor cooking.
- Always start with a clean barbecue plate. After you finish cooking, clean it ready for the next time.
- Be careful when handling food. Don’t leave raw ingredients sitting in the sun. Never let raw meat or its juices come into contact with cooked meat. Never use leftover marinade as a sauce without cooking it first.
- Heat your barbecue to the required temperature well before use.
- Concentrate on your cooking.
- Don’t mask the natural flavours of your ingredients with too many additions.
- Don’t be afraid to try something new – but spice your culinary ambitions with realism.
- Have the appropriate tools ready before you start cooking.
- Ensure the gas tank is filled!
- Be aware of any children around the barbecue.
- Enjoy yourself – the barbecue attracts good humour and great friends.
Barbecued prawns with herb marinade
- 1/2 bunch flat-leaf parsley
- 1 bunch coriander
- 3 cloves garlic, peeled
- 1 tsp sea salt
- 1/2 tsp ground cumin powder
- 1/2 tsp paprika powder
- Pinch cayenne pepper
- 50mL lemon juice
- 1/3 cup extra virgin olive oil
- 12 medium green king prawns
- 12 – 15cm bamboo skewers
- Finely chop parsley and coriander together with garlic in a food processor.
- Add salt, cumin, paprika, cayenne, lemon juice and olive oil. Mix well.
- Peel and de-vein prawns, leaving tails intact.
- Thread each prawn onto a skewer so that it runs the full length of the prawn.
- Add prawns to half the marinade and mix well.
- Cover and refrigerate for one hour.
- Heat barbecue to medium hot, oil lightly.
- Cook prawns for 1-2 minutes each side, turning when they become opaque.
- Serve with remaining marinade on the side.