BBQ

11. Australia: Shrimps on the BBQ and Chocolate Banana on the BBQ

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Aaaah Wednesday my favorite day of the week! Love waking up with the thought in my head that I can publish another recipe! “Put another shrimp on the barbie!” I think this is the best known quote non-australian know. That why I of course made shrimps on the BBQ also because the weather is so beautiful that it would be a shame not to eat BBQ. S0 Australia,… The first thing that comes to mind when I look at the map of Australia,is that al the big cities are centered around the coast. This is because the interior of the continent is mostly hot desert. What else’s comes to mind when I think about Australia: Surfing, field hockey, AFL, cricket, crocodile dundee, kangaroos, koala’s, Steve Irwin. And the Aborignals with their amazing art But what about the stuff you don’t know about Australia.

  • Australia has the world’s largest cattle station (ranch). At 30,028 km2 it is almost the same size as Belgium. (For me this is kind of a shocker since I was born and raised in Belgium)
  • Melbourne has the second largest Greek population in the world, after Athens. (wait WHAT how the hell did they end up there?! I tried to find out why they went to Australia but here doesn’t seem to be a specific reason)
  • Apparently the first European settlers in Australia drank more alcohol per person than any other community in the history of mankind.
  • The native people of Australia are called Aboriginals and their art is world famous!
    Shrimps

 Ingredients: 1 kg tiger prawns,shelled and tails left intact, 4 cloves garlic finely grated, 1 tbsp chilli flakes, 1½ tsp ground pepper berries, sea salt, 1½ tbsp macadamia oil, juice of ½ a lemon, 1½ tbsp coriander leaves, chopped, thumb sized piece of ginger grated. 

Place the prawns, garlic, chilli, pepper berries, ginger and a good pinch of sea salt into a bowl, Mix well and refrigerate until needed. Heat a barbecue grill or griddle pan over high heat. Cook the prawns a couple of minutes on either side and arrange on a serving platter. Drizzle the lemon juice  over the prawns then sprinkle with the coriander leaves. Sprinkle a little more chilli flakes over, if you wish. Eat immediately.

I did a second recipe this week I am not 100% sure that it’s australian but it might as well could be. And honestly you can hardly call it a recipe! It’s an epic way to use up leftover ripe banana’s!

chocolate BBQ banana

Ingredients: chocolate chips (as much as you’d like!), a ripe banana

after BBQ cut the bananas as you can see on the picture, add chocolate chips. Put on the BBQ and wait until the banana starts to brown and the chocolate has melted and is nice and gooey!

Here is a playlist with epic music to enjoy while eating or cooking! http://8tracks.com/doe-like-eyes/aussie-aussie-aussie
O
h yes I almost forgot to mention that this week Australia won the Fieldhockey Worldcup! Congrats Australians! Well played! It was painful to watch how my country (The Netherlands) lost!

6. Anguilla Beef and Pineapple Kebabs

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The Caribbean I’ve been looking forward to this! When  I daydream about the Caribbean which happens quite often, I dream about drinking cocktails with my toes in the warm white sand looking out over a calm blue ocean, little bit of reggae music in the background. Okay get back to reality now! My point is that history neither food are the first thing that come to mind when I think about Anguilla. It might be a tiny tiny dot in the ocean but it has been claimed by a lot of countries though the centuries (The Netherlands, Spain, Great Brittain, France). Their national sport is boat racing, it’s like soccer for them everyone has their own opinion about it, and his or hers favorite team. The races are held in spring and summer. After the boat race there are big BBQ’s with lots of music and dancing. (okay I’m ready to pack my bags and move there!)

  • Anguilla’s poor soil and erratic rainfall make it almost impossible for farming, thus the slavery and plantation system failed to take hold in Anguilla
  • You only need 48 hours in the country to qualify for an Anguillan wedding license.
  • Salt was Anguilla’s major export until the 1950s. Today it is exclusively tourism – People come to Anguilla for all the things that Anguilla doesn’t have: “crime, crowds or commercialism”

Oh boy it has been hard finding a proper recipe with ingredients that can actually be found. This week I made Beef and Pineapple Kebabs with rice.

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Ingredients: 1 lb sirloin steak,tomatoes (medium), onion, green bell pepper, 12 pineapple chunks (fresh or canned), 1 tbsp of brown sugar, 4 tbsp pineapple juice, 2 tbsp vinegar, 1 tbsp oil, garlic cloves (minced, or 1/2 teaspoon garlic powder), 1/2 tsp salt, 1/8 tsp pepper

Make the marinade; put the brown sugar, pineapple juice, vinegar, and oil in a bowl and mix well. Add garlic, salt, and pepper. Cut steak into 1 inch cubes and add the marinade. Cover and leave in a cool places for at least one hour. Remove the steak and reserve the marinade to baste the kebabs. Cut the tomatoes into quarters, peel the onions and cut them into small chunks. Remove the seeds from the green pepper and cut into squares. Put the steak, tomatoes, onions, bell peppers, and pineapple chunks alternately on to a 8 short skewers.Brush skewers with marinade. Cook in a griddle pan or grill outside for approximately 10 minutes, turning frequently and basting often. Serve with plain rice.

Because Austria won the Eurovision Song contest I will be cooking their food sometime this week!