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14
Open BBQ Recipes.
Mediterranean Octopus Serves 4
1kg baby Octopus
Marinade
1
/4
cup each of green, yellow and red pepper, finely chopped
1
/3
cup soy sauce
1 tablespoon oil
2 tablespoons chopped fresh oregano
1
/4
cup lemon juice
1 clove garlic, crushed
3 tablespoons dry red wine
Remove and discard heads and beaks from octopus. Place in a bowl.
Combine all marinade ingredients and pour over octopus. Refrigerate for an hour.
Pre-heat Kettle BBQ on heat setting 15. Cook octopus for 8-10 minutes each side or until tender.
Crunchy Corn On The Cob Serves 4
4 corn cobs
75g butter, melted
1 teaspoon crushed garlic
Salt and pepper to taste
Pre-heat Kettle BBQ on SuperSear.
Melt butter with garlic in a saucepan over low heat.
Brush corn cobs with melted butter and place on hotplate. Cook for 2 minutes each side.
Reduce temperature to setting 10. Cook for a further 10-12 minutes, turning frequently.
Season with salt and pepper to taste.
Note: To keep corn warm, wrap in aluminium foil and place on the flat
hotplate - replace the lid and reduce heat to setting 6.