BBQ PLATTER RECIPES

Steps:

• 1. Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels, or open ones that don't close when tapped on the bench. Rinse well.

  2. Pull off any vein, membrane or hard white muscle from the scallops, leaving the roe attached. Brush the scallops with the combined butter and oil. They should be cooked shell-side-down on the barbecue.

  3. Remove the oysters from their shells, and rinse the shells under cold water. Pat them dry and return the oysters to their shells. Cover and refrigerate all of the seafood while you make the dressings.

  4. For the salsa verde, place the preserved lemon, parsley, capers and lemon juice in a food processor and process in short bursts until roughly chopped. Transfer to a bowl and add enough oil to just moisten the mixture. Season with salt and pepper, to taste.

  5. For the coriander sauce, whisk together the sweet chilli sauce, chopped coriander and lime juice in a jug or small bowl.

  6. For the aïoli, place the egg yolks, garlic and half of the lemon juice in a food processor and process until light and creamy. With the motor running, add the oil, a little at a time. Increase the amount of oil as the aïoli thickens. When all of the oil has been incorporated, stir in the remaining lemon juice and season to taste with salt and white pepper.

  7. Cook the seafood on a preheated barbecue grill and flatplate. If necessary, do this in batches, depending on the size of your barbecue. The mussels, scallops, oysters and prawns take about 2–5 minutes to cook. Arrange the shellfish on a platter and serve with the salsa verde, Thai coriander sauce and aïoli.

Steps:

• In a small bowl, combine the garlic and herb oil ingredients. Trim the dry stalk ends off the asparagus. Wrap each asparagus spear with a slice of prosciutto. Using a basting brush, brush the slices of bread, zucchini slices, red capsicum strips and cherry tomatoes with the garlic and herb oil.
• Brush the cooking grill clean. Add the zucchini, capsicum, cherry tomatoes, chorizo slices and asparagus to the barbecue. Close the lid and grill over direct medium-high heat for 2 to 3 minutes or until caramelised. Flip all ingredients and continue cooking for a further 2 to 3 minutes or until cooked to your liking. Once cooked, remove from the barbecue and set aside
• Brush the cooking grill clean and toast the slices of bread over direct medium-high heat for 2 minutes on each side or until the bread has nice grill marks. Remove from the barbecue and cut into individual portions.
• Arrange all the grilled ingredients on a platter with the burrata, drizzle the balsamic glaze over the chorizo and garnish with fresh basil.