BBQ Sprouts, Grilled Salami, Smoked Mozzarella

BBQ'd Sprouts

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It seems that BBQing is still a man’s domain. Men are expected to turn the snags at the family do. Don’t get in their way.

After years on the grill in restaurants managing to juggle a multitude of orders for different meals cooked to order, I am  still treated like an interloper if I offer to wield the tongs at a BBQ. Even though I am sure I can BBQ much better than most male people I know, I feel like I’ve entered the wrong locker-room and duly scuttle back off to the kitchen with the women.

Despite loving to grill we don’t have a BBQ at our house, and Skater and I often stop by the shops to look at all the BBQ’s. Its a strange thing that my son, who is not so interested in food really loves the whole idea of a BBQ. It could be the natural lure of the mens business, I am not sure, but on a trip to the Supa Centa to get a new printer on the weekend we took a detour past Barbecues Galore, the BBQ store .

bbq sprouts

Once inside the store we marvelled at the wok burner on the side, monster- sized BBQ’s and oo-ed over the large lidded grills. When a salesman sidled up and we started to chat. He suggested we should look at the Ziegler and Brown or the “Ziggy” – “Because if you guys don’t have much room and you live in a rental house,  it’s easy to move anywhere you go.”  So, even before we were able to tell him we were really just dreaming, he proceeded to give us the run down on the Ziggy.

the ziggy

It looks a bit like that famous brand of flip top BBQ’s that have been around forever. So I asked what the difference is and apparently it’s all about the burners and the high dome. This Ziggy is designed to cook perfectly with the lid up or down because there is more burner coverage, more heat in the double or triple burner. The salesman suggested using them together for high heat or independently for a gentle heat or when there’s just one or two people.  He went on to tell me how he bought one on special and that he bakes and roasts and even makes pizzas in his………..all the while he talked to my son, who was exclaiming superlatives like…awesome & cool & sick.  They bonded over the flame thrower on each burner……….did I tell you that this was all directed to my son, kind of like I’d walked up to a group of men barbecuing in the park. Secret BBQing business. That is when I told him that we were just dreaming. We left the shop to go and get our printer chatting about where we’ll put our Ziggy one day.

I got home and still dreaming, thought of what I could make. I wanted a recipe that was all about the thrill of the grill, that used the idea of the lid, and the smokey charry flat grill. I came up with this warm Brussel sprout salad. If you don’t like sprouts you can use cauliflower or potatoes or even fennel.

4.3 from 3 reviews
BBQ Sprouts, Grilled salami, Smoked mozzarella
Make this warm salad on the BBQ and take the cooking outside
My Kitchen Stories:
  • 500gm Brussel Sprouts halved if large or left whole if small
  • 6 slices of hot salami ( or mild if you prefer)
  • 6 slices of eye bacon
  • ½ bunch chives
  • 2 tablespoons roughly chopped parsley
  • 50gm toasted pinenuts
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • fresh ground black pepper
  • 1-2 Tablespoons good balsamic
  • 1-2 tablespoons extra olive oil
  • 100gm smoked mozzarella ( or feta if none available)
  1. Prepare all of the other ingredients before you start. The chopped parsley, chopped chives, toasted pinenuts, ½'d salami and bacon pieces, grated mozzarella .
  2. Take a large bowl and add the trimmed sprouts, salt pepper and olive oil and toss to coat.
  3. Heat a flat BBQ plate till very hot, then turn down to medium. Lay all of the salami and bacon pieces on the grill. Turn after 1 minute and brown up the other side before taking off the grill and putting on a plate.
  4. Put the sprouts on the the grill and turn every couple of minutes, cooking and charring on all sides, put the lid down. The temperature will rise to about 200C between each time you move them around approximately 10 minutes. Test the sprouts with the tip of a knife and when the knife pierces easily they should be done.
  5. Scoop all of the sprouts back into the bowl and add the salami, bacon, parsley, chives & nuts. Mix together.
  6. Dress very simply with the balsamic and extra olive oil. Add a grind of fresh pepper and taste it for salt, add more if necessary . Put onto a plate and sprinkle with the smoked grated mozzarella.
This salad can be prepared by using a frypan and oven if you don't have a BBQ

Brussel sprouts

 ziggy BBQLooks like a little robot….Ziggy is exclusive to Barbeques galore. One day Ziggy, one day..


This post was sponsored by Ziegler and Brown and I still wish I had one.

Smoked Mozzarella is available at Paesanella Food Emporium Sydney

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Baked Beans, Mexican Chorizo & Coriander

Beans and egg_Did you have baked beans for breakfast when you were a kid?

We were like some kind of Oliver Twist stage play growing up. Four children in a 6 year period and two working parents meant a sometimes chaotic wait for all things from food to to a hefty craving for attention. Mum was a teacher and in the morning she had to leave the house at the same time as us. There was no pandering to individual needs, if you put your undies on backwards you would probably be laughed at all day, cause weren’t -no -one- gonna- notice- before- you -left- home.

Breakfast was a rushed affair and usually consisted of a choice of porridge or  a selection of new industrial revolution quick meals. May I present for example; Tinned sliced Mushrooms in a clear thickened broth of mushroom jus atop a bed of toast, or the very popular tinned Irish Lamb stew with potatoes a la “get your own bowl, I haven’t got time to serve you” or my favourite, baked beans- always a winner when dribbled down a white shirt before the roll call bell.

breakfast excitment

And such were our mornings. Stress levels would be elevated each time the vacuum cleaner made an appearance and we had to lift our buckle -ups as she mowed the carpet under the breakfast table.  Mum had an unhealthy fear of being caught with a bit of fluff and some cornflakes on the carpet, and was compelled to clean the house before leaving for work. This was fuelled by Dad’s habit of dragging stray people home from work in the evening. Lord knows, as kids,  we couldn’t understand the purpose of cleaning the house before work.

chorizo cooked

Once lunches were haphazardly thrown together – for we never ordered from the canteen,  (please don’t get me started on that)-  there’d be a lot of shouting, and although we did it every morning , we were surprised to be unceremoniously  bundled into the car and arrowing our way towards school.  Each morning Mum would listen to 2GB and a program that included a character called Sammy Sparrow. Little Sammy was a bird and he would come onto the radio with his little song that anounced it was 9 o’clock. Each and every time he annouced it was 9 o’clock we knew we were in trouble because 9 o’clck was roll call time and here we were still in our Mother’s car, far from the school gate. I have no idea how Mum’s students ever got their names called in the morning. Most fortunately I would be sustained from this stress by my belly full of warm baked beans.

cooking beans

This bean dish has a little bit of a spicy twist. There is more Mexican chorizo than beans, but you could reverse that. There’s is not much you could do wrong with it so improvise. I was inspired to make it after being given some Mexican Chorizo. If you have never had real Mexican Chorizo then you are definately missing out. It is spicy and crumbly and can be added to anything that needs a big hit of flavour and texture. It’s only just being made and sold in Australia now. Contact for stockists.  It comes in sausage form or as a mince. Very.exciting.

5.0 from 4 reviews
Baked Beans, mexican Chorizo & Coriander
If you can't get Mexican chorizo cook 250gm or 8oz of beef mince with 2 cloves of garlic, 2 teaspoons cumin and 1 teaspoon smoked paprika plus as much chilli as you want
My Kitchen Stories:
Serves: 2
  • 1 small onion. chopped
  • 2 tablespoons olive oil
  • 1 clove of garlic chopped
  • 3 very ripe tomatoes chopped
  • 1 cup tomato puree ( or you can replace these two ingredients with 1 x 400gm can/14oz chopped tomatoes instead of the fresh and puree)
  • 1 teaspoon cumin
  • ¼ bunch chopped coriander
  • 1 cup of cooked spicy Mexican Chorizo
  • 1 x can drained cannellini beans ( 400gm/`140z)
  • ½ teaspoon salt, fresh pepper
I ate mine with some crispy bacon and a soft poached egg
  1. Heat a Medium pan with the olive oil and add the onion, garlic and cumin and saute till softened.
  2. Add the tomatoes and cook till heated through.
  3. Add the puree, coriander and chorizo and beans and simmer on low until all the tomatoes are well broken down
  4. Season with salt and pepper


beans and mexican chorizo w coriander



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