Countess Von Noodlestein came over to mine for a BBQ – the first one of Spring/Summer. It was a nice night, the food was yummy and the company goo.
I thought I might share my Japanese cuisine inspired twists on the BBQ staples: steak, simple salad and coleslaw; in celebration of Spring and eventually summer – and the super warm nights that lend themselves to BBQing on the patio.
Purple Coleslaw with ginger, lemongrass and garlic
I should confess that until I made this, I didn’t like coleslaw (or pasta salad, or rice salad, or 3 bean salad). I think that’s a hangover of growing up in the 80s and the fact that those salads are pretty stodgy and bland. But one year, for Australia Day, I challenged myself to reinvent the BBQ staple and came up with a really really good recipe…if I do say so myself.
So good, in fact, that I should probably patent it rather than share it – yes, I like it that much.
On the plus side, it only needs 2 fresh ingredients (the cabbage and the onion), so the rest you will hopefully already have in your fridge/pantry!
- 1/4 of a head of purple cabbage
- 1/2 a small brown onion
- 2 big tbsp whole egg mayonnaise
- 1tsp minced garlic
- 1 tsp minced ginger
- 1 tsp lemongrass
Dice the cabbage and the onion and mix together. Add the mayonnaise as well as the garlic, ginger and lemongrass. Stir well.
So simple and so great with a charred steak straight off the barbie!
Simple salad with a sesame and sushi vinegar dressing
- 1 tbsp sushi vinegar
- 1 tbsp olive oil
- a couple of drops of sesame oil (it’s pretty strong, so you don’t need much)
- Salt and pepper to season
- Spinach leaves
- Cherry tomatoes, halved
Put the spinach and the tomatoes into the serving bowl.
Whisk together the other ingredients and pour over the salad when you are about to serve. Enjoy!
Soy Marinated Rump Steak
My dad used to cook steak in soy sauce in the 80s – I don’t know if it was a Dad thing or an 80’s thing. Either way, when I think of childhood dinners, steak and soy is one thing I remember.
The steak I bought for the night was massive – there was enough for 2 servings each for the Countess and myself as well as enough to cut up finely, heat through and have for lunch in a knot roll the next day!
- 1 piece of rump steak (it looks nicer if you cook it whole, let it rest and then cut servings of it for your guests)
- 1 tbsp soy sauce
- 1 /2 tbsp olive oil
Whisk the soy and the oil together and use a pastry brush to coat the steak with it. Leave it to marinate for a couple of hours (or overnight if you have time) before you BBQ it.