BBQ Pork & Summer Vegetables
This is a super easy barbeque recipe that everyone loves! Enjoy this mighty summer recipe with the veggie trio of aubergine, courgette and tomato, stacked with tender juicy pork. And of course, our good quality extra virgin olive oil makes all the difference! Just delicious.
- 6 pork loin steaks
- 1 Aubergine, sliced lengthwise
- 2 Courgettes, sliced lengthwise
- 10 Cherry tomatoes on vine
- 2 oranges halved
- 1/4 cup extra virgin olive oil
- salt and pepper
- fresh basil to garnish [optional]
To serve [optional]
- Pesto sauce, onion relish, wholegrain mustard, leafy greens, bread
Heat the barbeque to medium high. Lay pork pieces, vegetables and orange halves on a large tray in a single layer. Drizzle olive oil all over and season with salt & pepper. Make sure ingredients are well coated with the oil.
Cook the meat, vegetables and oranges on the barbeque for 7-8 minutes each side.
Serve meat with crusty bread, leafy greens and condiments of your choice.
BBQ Lemon & Coriander Seeds Lamb Steaks with Couscous
This mouth-watering recipe is a tasty lamb number, ready to eat in just 20 minutes! Simply barbeque or pan fry and marvel as everyone asks you for the recipe!
- 4 lamb steaks
- 1/2 onion, finely chopped
- 1/2 teaspoon salt
- 1 lemon, zest and juice
- 4 tbsp extra virgin olive oil
- 1 tbsp coriander seeds, lightly toasted and crushed
- 1 carton of couscous or enough to feed 4
- 1/2 cup figs roughly chopped
- handful of fresh coriander
Mix onion, salt, lemon zest and juice, oil and coriander seeds. Pour the marinade over the lamb. Turn to coat. Cover and stand for at least 10 minutes or until ready to cook.
Prepare couscous according to the packet instructions. Add figs and coriander. Toss through.
Barbecue the lamb steaks on a moderately-high heat for about 4-5 minutes each side. The lamb should remain pink. Rest a minute or two before serving with the couscous and lemon wedges.
We served ours with a leafy green salad and a yoghurt chilli sauce.
BBQ Mussel Fritters & Garlic Lemon Aioli
BBQ mussel fritters are a kiwi classic! Make these the next time you’re having a barbeque to impress friends and family. They’re fresh, light and delicious – perfect for a summer barbeque!
- 350-400g mussel meat, from mussels thawed
- 2 eggs
- ¼ cup self-raising flour
- ¼ cup Milk
- 1 large handful parsley chopped
- 1 spring onion, finely sliced
- A drizzle Avocado oil
- A pinch pink salt
- A pinch of peppercorns
For the Aioli
- ½ cup Mayonnaise
- 2 cloves garlic, minced
- 1 lemon, halved
For the fritters
Scoop out the meat from the shells and weigh 350-400g. Pulse the mussel meat in a food processor until roughly chopped.
Separate the eggs into whites and yolks.
Combine egg yolks, flour and milk to make a batter.
Mix in the minced mussels, parsley and spring onion. Season with salt and pepper.
Whisk egg whites until stiff and fold into fritter mixture.
For the aioli
Mix together the mayonnaise and garlic.
For the Barbeque
Heat oil on a barbeque plate or non-stick frying pan on the barbeque and place the lemon halves flesh side down until charred. Squeeze juice into mayo, mix and set aside.
Use a dessert spoon to measure dollops of fritter mixture into the hot oil. Cook on both sides over medium heat until fritters are crispy brown and cooked through.
Enjoy summer barbeques with Olivado
As Kiwis, barbequing is in our blood. You’ll be hard pressed to find a bloke here who says he doesn’t know how to barbeque.
But that doesn’t mean everyone can do it well!
The difference between regular garden chefs and the summer barbeque experts is knowing what cooking oil to use with which recipe.
The small difference’s in oils make huge differences to the meal, and cheap cooking oil is obvious when compared to the good stuff.
Fortunately, we only make the good stuff.
Our range of award-winning oils are guaranteed to up your barbeque game and help you create some of the most delicious, filling, and talked about meals of the summer.
Don’t forget to check out our other recipes over on our Facebook, Instagram and Pinterest pages, and of course, if you’ve any questions about Olivado or our products, please don’t hesitate to contact us.