OK Folks FRED celebrating World Cup 2014 and Canadian Grilling Season with 32 Grillers in 32 Days, one from each of the teams competing in the World Cup. Try it and send in your grilling pictures for a chance to win a great prize at the end of the FIFA 2014. Today AUSTRALIA: While the Socceroos are soccered out, they always love a great time, great food and sun and sea. My Maternal Grandfather is an Aussie so I felt inspired to create a Aus/Can dish that also emphasized influences on their cooking which is sea; Pan-Asian flavours, and Indian subcontinent. So here is my offering “Coffs Harbour Shrimps on the Barbie” (Grandfathers home town), with Ginger Mango Chili Pepper Chutney glaze. Very simple, really, a hot grill, fresh shrimp, and they do not take long to grill...dont overcook they turn to little rubber erasers. They key is the Chutney. I used hunks of frozen organic mango, fresh sliced ginger, diced red onion, a splash of red wine vinegar, a tablespoon of butter, 2 cloves of minced garlic, cracked black pepper and just a pinch of slat....once it all started getting together over very low heat, a dash of your favourite hot sauce or chopped chilis, and then a can of lime flavoured carbonated water. Bring it all together and simmer it down to chutney consistency, mine was 4 hours on very low. When shrimps are ready to hit the BBQ, brush with some reserves sauce from the chutney, and grill each side on skewers until done, or if you have jumbos, by themselves. Serve on a platter with a side of the chutney and fresh garden herbs, its a nice summer outside salad dish so potato salad, cole slaw, spinach or even a chickpea and lentil with a curry oil dressing would go very nicely. And a cold Fosters! Aussia Aussia Aussie OYE OYE OYE! Pictured: Tim Cahill, Australias leading World Cup goal scorer who has played his last in Brazil.
Posted on: Tue, 24 Jun 2014 01:54:40 +0000
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