BBQed Mushroom Burgers

Serves 4

1 brown onion, thinly sliced
olive oil cooking spray
8 flat mushrooms
8 slices sourdough bread
50g baby spinach
2 ripe tomatoes, sliced
1/2 cup tzatziki

1. Preheat a barbecue or chargrill pan on medium heat. Spray onion with oil. Season with salt and pepper. Cook for 10 minutes, turning frequently, or until soft and golden. Remove to a plate. Cover to keep warm.

2. Spray mushrooms with oil. Season with salt and pepper. Increase heat to high. Cook for 2 minutes each side or until just tender.

3. Cook bread for 1 to 2 minutes each side or until golden and toasted.

4. Top 4 slices of bread with spinach, tomato, mushrooms, onions and a dollop of tzatziki. Top with remaining slices of bread. Serve.

(Recipe courtesy of Super Food Ideas - August 2004)

Butterflied Prawns with Lime Mayo

Serves 4

750g green prawns, peeled, with tails intact
1/4 cup olive oil
3 slices white bread
1 cup flat leaf parsley
1/2 cup dill sprigs
1/2 cup oregano leaves
olive oil cooking spray
rocket salad
lime wedges to serve

Lime mayo
3/4 cup whole-egg mayo
1 lime, rind finely grated, juiced
1 garlic clove, crushed
3 teaspoons Worcestershire sauce

1. Using a sharp knife, cut prawns along back from top to tail (not all the way through). Remove vein and open flat. Place prawns and oil in a bowl. Season with salt and pepper. Turn to coat.

2. Place bread, parsle, dill and oregano into a food processor. Process until fine. Transfer to a large plate and coat prawns, pressing on with your fingers. Place on a tray lined with baking paper.

3. Place mayo, lime rind, 1 tbsp lime juice, garlic and worcestershire sauce in a bowl. Season with salt and pepper.

4. Preheat a BBQ plate on medium heat. Spray prawns with oil. BBQ prawns for 2-3 mins ea side until crisp and golden. Serve with lime mayo, rocket salad and lime wedges.

Barbecued Snapper

Serves 4

1.8-2.2kg whole Snapper, scaled and gutted (Bream also suitable in this recipe)
1 lime thinly sliced
1 tbsp extra virgin olive oil
mint leaves
shredded green onions
lime wedges to serve

Dressing:
4 chopped garlic cloves
5cm piece of ginger, peeled and chopped
2 small red chillies, deseeded and chopped
3 long red chillies, deseeded and chopped
1/4 caster sugar
1/2 cup fish sauce
2 limes, juiced

1. Heat BBQ grill on medium heat. Rinse belly cavity of fish and clean any blood from the backbone (this can make the fish bitter). Pat dry with paper towl. Score fish at 2.5cm intervals on both sides to help fish cook evenly.

2. Place 3 layers of foil on the workbench. Place fish in the centre. Arrange lime slices in the cavity.

3. Drizzle both sides of the fish with oil and season well with pepper. Fold foil over fish to cover and fold in sides to enclose.

4. Place fish parcel on BBQ grill. Cook fish for 10 mins. Turn and cook for 6-8 minutes. Carefully unwrap fish and test with a fork (it will flake easily when cooked through). Transfer to a plate and stand for 5 minutes.

5. Make spiced dressing. Put garlic, chillies and ginger in a food processor. Process to a paste. Transfer to a saucepan and add sugar, fish sauce, 100ml lime juice and 2 tbsp cold water. Bring to the boil over medium-high heat. Reduce heat to medium and simmer for 10 mins or until thick. Set aside to cool.

6. Place fish on a serving platter. Pour over dressing. Top with mint and green onions. Serve with lime wedges.

(Recipe courtesy of Super Food Ideas, December 2006)