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Balboa Press AU - Lynch Mark , Julianne McLean

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123 pages

English

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Let’s face it, men like to barbecue because men are attracted to cooking where danger is involved.
In this eclectic assortment of BBQ recipes from around the world by some of our favourite celebrities and Australia’s iconic airline, there’s something for everyone. A bloke’s ultimate B&B (Barbecue and Beer) guide.
Every conceivable, mouthwatering favourite is here (plus a few surprises). Just add friends! And speaking of friends, all of the profits from the sales of Barbies 4 Blokes go to the Black Dog Institute, a proudly independent not-for-profit medical research institute for the treatment of mental health.
Layne Beachley AO— “Enjoy flipping my melons on your BBQ’s while supporting a cause close to my heart”
Bev Brock AM — “BARBIES4BLOKES is a pure delight- the perfect present”.
Carlotta AM— “Enjoy my Balsamic Barbecued Beets, Darlings – they’re fabulous in a Summer Salad for vegetarian purists.”
Bookoccino —'Barbies4Blokes won’t win the Pulitzer, but it is a winner
with barbecue enthusiasts...'

Sujets

Art Plastique

Arts plastiques

Dessin

Humor

Cuisine par plats

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Publié par	Balboa Press AU
Date de parution	25 février 2021
Nombre de lectures	0
EAN13	9781504324199
Langue	English
Poids de l'ouvrage	7 Mo

Informations légales : prix de location à la page 0,0200€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

Copyright © 2021 Julianne McLean & Mark Lynch.

All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the author except in the case of brief quotations embodied in critical articles and reviews.

Balboa Press
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Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

ISBN: 978-1-5043-2418-2 (sc)
ISBN: 978-1-5043-2419-9 (e)

Balboa Press rev. date: 09/09/2021

Mark Sanguin etti
No Ordinary Hero...
Contents
BARBIES 4 BLOKES
Seafood Savouring Stars
“Make Mine Meat” Masters
Vegetarian and Vegan Virtuosos
Julianne McLean
Mark Lynch

The Ultimate Celebrity Cook book
BARBIES 4 BL OKES
‘I love how the men stand around cooking the barbie while the women have done all the work beforehand doing the marinade and making the salads and then everybody says ‘what a great barbie’ to the guy coo king.
A barbecue is just the ultimate blokes’ pastime, isn’ t it?’
- Curtis Stone, Celebrity chef
Let’s face it, men like to barbecue because men are attracted to cooking where danger is involved.
In this eclectic assortment of BBQ recipes by some of Australia’s fav’ ‘celebs’, there’s something for everyone, a bloke’s ultimate B&B guide (Barbecue and Beer)
Every conceivable, mouthwatering favourite is here (plus a few surprises). Just add friends!
And speaking of friends, all of the profits from the sales of Barbies 4 Blokes go to the *Black Dog Institute, a proudly independent not-for-profit medical research institute for the treatment of mental health.
*Please note, this book is not endorsed by Black Dog Institute.
‘May the fork be with you’

Seafood Savouring S tars

Bondi Re scue
This recipe is inspired by the Waverley Council Lifeguard team who star in the multi-Logie award-winning documentary ‘Bondi Rescue’.
This passionate group of ocean-loving individuals work 365 days a year to protect visitors to Bondi, Bronte and Tamarama beaches.
In addition to their frontline work, they help educate the public about surf and beach conditions, and they give water safety talks to schools and community groups.
Their advice for beachgoers and fans of the show;
“Swim between the red and yellow flags at all t imes”

Bondi Rescue’s choice Whole BBQ Snapper Serves 10
Ingredi ents
3-4kg, (8lb) whole snapper cleaned and gutted, but NOT scaled
4 tablespoons of butter
2 medium lemons cut into rings
2 large Spanish onions cut in rings
Salt and pepper
Lemon wedges and coriander leaves for garnish

Me thod
Place butter lemon, onion, salt and pepper into hollow centre of the fish. (You can add more taste by adding chopped ginger, coriander, or other spices to your taste.)
Place the fish on a greased barbecue grill on medium heat.
Cook for 15 minutes per kilo, turning after 15-20 minutes. Scales will have melted together and turned black. After the second 20 minutes (or more), peel off the scales. The flesh will be white and tender.
Serve with lemon wedges.

Laurie Lawrence, Olympic and World Champion Swim c oach
An endearing member of the Australian community and an Australian Icon. Olympic swimming coach, public speaker, swim school proprietor and, what you may not know, former Australian Rugby Union Representative. One of his most memorable accomplishments is Laurie’s” Kids Alive” campaign.
Laurie’s heroes are the people of the land, like his father who started out as a shearers” cook near Winton. He eventually became a swimming pool manager. Laurie says his father taught him humility, to stay grounded and said to Laurie, ”your health is the best wealth you can have.” His dad also taught him, “Son, you meet the same people on the way up as you do on the way down, don’t get ahead of yourself.”
Laurie’s motto is; Do the five: Fence the pool and shut the gate. Teach your kids to swim, it’s great! Supervise , Watch your mate and learn how to Resusci tate .

Laurie’s choice Barbecued Trout with Almonds Serves 4
Ingredi ents
4 medium sized trout, cleaned and gutted
6 small bacon rashers finely chopped (without rind)
Lightly toasted almond flakes
1 ½ white onions, finely chopped
1 ½ thinly sliced lemons
lemon pepper to taste

Me thod
Fry chopped bacon and onion.
Add toasted almonds (leaving some for garnish).
Spoon mixture into cavities of the fish.
Place each fish separately on greased foil pieces and sprinkle with lemon pepper.
Wrap foil around the fish and cook on a moderate barbecue for 15 to 25 minutes.
Garnish with lemon slices and the remainder of the toasted almonds.

Steven Knight, Dual Rugby Internati onal

Steven is our Australian dual International in Rugby. He has represented Australia in both codes of Rugby Union and Rugby League. He is one of less than a handful of sportsmen who have achieved this distinction. He played in both codes as either winger or centre. He is a legend and is a guru as a physical fitness trainer and has inspired and mentored many young footballers
Steven is an advocate for mental health research. A family member suffers from a severe neurogenerative disease and his daughter Kate, has worked in the mental health area as a dedicated psychiatric nurse for over a decade.

Steven’s choice Barbecued Oys ters
Ingredi ents
Ingredients
8 fresh oysters in shells
5 tablespoons fresh lemon juice
3 tablespoons Worcestershire sauce
hot pepper sauce, such as Tabasco, to taste

Me thod
Place the whole oysters on the barbecue. Cook until they open, 5 to 10 minutes - you will hear the juice sizzling on the hot coals when this happens.
Remove the oysters from the barbecue and pry off the top shell. You may want to wear some heavy gloves to protect yourself from the heat. Slide a knife between the oyster and shell to disconnect.
Top each one with 1 dessert spoon of lemon juice, 1 teaspoon of Worcestershire sauce… and hot pepper sauce and salt to taste. Serve in the shell while still warm.
Serve with lemon

Sue Bussell, AM Leading Business Woman and Board Dire ctor

Sue has smashed through many of the cracks in the glass ceiling for women. Her AM was awarded for her for Services to Women in Business and Industrial Relations. She has made a major contribution to the Aviation Industry and is on a Board as a Director of an associated organisation.
Sue is passionate about Odyssey House, which fights to save those whose lives are in turmoil due to addictions. Her heroes are the medical profession, doctors, epidemiologists, nurses, paramedics etc.
Sue and her family are travelers, and her recipe of choice is of barbecued sardines which is engendered by fond memories of past travels, with balmy Mediterranean nights and freshly caught and cooked seafood.

Sue’s choice Barbecued Sardines Serves 4
Ingredi ents
10 large sardines
2 crushed garlic cloves
3 tablespoons of virgin olive oil
2 level teaspoons of grated lemon peel
3 tablespoons of fresh lemon juice
1½ teaspoon of chopped fennel
Lemon wedges

Me thod
Cut sardines from head to tail, remove insides and rinse. Pat dry. Place in a shallow bowl.
Place chopped fennel in cavity of sardines. Combine all other ingredients apart from lemon wedges and spread most of the mix over the fish.
Cover and (refrigerate) for an hour or more.
Barbecue the sardines on a hot oiled plate. Cook for up to 3 minutes on each side, basting often with remaining mix.
Test that the fish is cooked with a fork, it should flake easily.
Serve with rice.

Jamie Durie OAM

One of Australia’s best known and loved personalities, Jaimie also has a big heart. His support of charities both with his time and his own resources has been wide and varied.
He has hugely supported the appeals in the 2019/20 Australian bushfires and is one of our ambassadors for “Save the Children” fund. As the original host of ‘The Block’ on Australian television, this Aussie favourite then secured a contract with the Oprah Winfrey Show in the USA and is syndicated world-wide.
At home in his cherished Northern Sydney suburb, he moves from studio to studio…. his design studio to the television studio where he hosts the eighth season of ‘House Rules’ for Channel Seven.
There is so much more to Jaimie. He is author of 12 illustrated books in multiple languages, and he has hosted 52 prime time design shows throughout Australia, Asia and of course, the USA. His shows have aired in over 150 Countries! Yet despite all these talents Jaimie remains a down to earth guy.
When accosted at the supermarket check-out, Jaimie was more than happy to be part of the “Barbies4Blokes” team.

Jamie’s choice Spicy Tuna Steaks on Skewers Serves 4