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Adelaide chefs spill their summer barbecue recipe secrets Put the capsicum skin side down on a hot grill and cook until the skin is puffed and cracking. Put aside and cover with cling film. 5. Place the eggplant slices on the hot grill and brush the tops with the oil mixture. Sprinkle a little salt on top. As the slices start to puff up and colour, turn them over. Cook until ...
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| Recipe: Peri Peri Butterflied Chicken with Asparagus and Pasta Salad Pat chicken dry and rub all over with peri peri blend and a drizzle of oil. Season and set aside to marinate. Once marinated, brush barbecue grill with an oiled paper towel. Place peri peri chicken onto grill, skin-side-down, for about 8 minutes, until browned. Turn chicken and cook for a further 25-30 ...
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