Grilled Recipes
38 recipes found
Mediterranean Burgers with Tzatziki Sauce
So full of fabulous flavour hot off the grill, Mediterranean Burgers with Tzatziki Sauce are great with or without grill…
Oven-Baked Chicken with Sauce and Vegetables
Chicken baked with spiced vegetables and a creamy sauce, tender and aromatic.
Coconut and Lemongrass Steak Skewers
Grilled steak skewers marinated in coconut, lemongrass and lime, with a zesty, aromatic finish.
Grilled Skirt Steak Gyros
Grilled skirt steak with marinated vegetables and yoghurt in pita, served with fresh tomato and watercress.
Churrasco Steak with Chimichurri
Grilled skirt steak marinated in citrus and herbs, served with zesty chimichurri.
Chicken Shawarma
Succulent chicken marinated in spiced oil, grilled with onions and lemon, served in pita with fresh greens.
Grilled Pesto Chicken Sandwich
Grilled chicken with pesto, mozzarella and tomato on toasted sourdough bread.
Ranch Chicken Tzatziki with Garlic Parmesan Zucchini
Grilled chicken with zucchini, tzatziki and herbs, tangy and herby.
Greek Chicken Gyros with Tzaziki
Grilled chicken with garlic, lemon and oregano served with cool cucumber yoghurt sauce.
Flat Iron Steak Fajita Bowls
Sizzling flat iron steak with grilled peppers and onions over warm brown rice, fresh corn and crisp lettuce.
Steak Sandwiches
Sear-fried beef fillet with garlic and thyme, served with crisp salad and tangy dressing.
Sailor Sandwich
Grilled rye bread with pastrami, knockwurst and melted Swiss cheese, lightly toasted in olive oil.
Greek Lamb Burgers
Grilled lamb burgers with fresh herbs and olive oil, served in warm pita with tzatziki and vegetables.
Chicken Gyro
Grilled chicken tenders in a zesty marinade served in warm pita with creamy yoghurt sauce.
Greek Baked Chicken Wings
Baked chicken wings marinated in lemon, garlic and oregano, served with feta and tzatziki.
Mozzarella and Feta Pita Grilled Cheese
Grilled pita stuffed with wilted spinach, mozzarella, feta and sundried tomatoes, drizzled with pesto.
Mediterranean Grilled Chicken Thighs
Grilled chicken thighs with zesty dill yoghurt and warm spice blend, served with a tangy citrus finish.
The Most Incredible Tamarind Duck
Tender duck breast with tamarind and ginger, served with fragrant rice and crisp broccoli.
Berbere-Rubbed Rib-Eye Steaks with Grilled Lemon
Berbere-rubbed rib-eye steaks grilled to medium-rare with charred lemon wedges.
Bone-in Ribeye with Chimichurri Sauce
Juicy bone-in ribeye served with zesty herb and citrus chimichurri sauce.
Grilled Shrimp Tacos with Avocado Salsa
Grilled shrimp in spicy salsa served in warm tortillas with fresh avocado and lime.
Mediterranean Burger
Beef burgers with Mediterranean cheeses and herbs, grilled and served with tzatziki on sourdough.
Salmon Burgers with Red Pepper Mayo
Flaky salmon patties with zesty red pepper mayo, lightly toasted on the grill.
Mahi Mahi & Chips
Grilled mahi mahi with herbed potatoes and spicy chipotle seasoning.
3-Ingredient Garlic-Herb Grilled Chicken Wings
Grilled chicken wings with garlic, herbs and a crisp skin, cooked over medium heat.
Christmas Steak
Grilled porterhouse steak with zesty salsa roja and fresh herb chimichurri.
Rib-Eye Steak with Herb Butter and Charred Peppers
Juicy rib-eye steak with herbed butter and charred peppers, seared to a golden crust.
Gruyère Grilled Cheese
Creamy Gruyère and Gouda melted between buttery bread with a hint of mustard and honey.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
