Recipe: Henry & Ted Cafe, Papamoa | Photography: Brydie Thompson

With BBQ season upon us we asked George from Henry & Ted to share some great recipes for you to get the most out of your grill. Famous in Papamoa for their BBQ nights, the coffee spiked recipe below is perfect for low and slow barbecuing a piece of juicy brisket. Or if you’re more the hot and fast barbecuer it works just as well on a juicy steak. If you are looking for either, or some advice on the best cut, head to Ben and the team at Bethlehem Butchery.

Espresso Marinade
1 cup kokako espresso coffee
1 tsp ground cinnamon
½ tbsp fennel seeds (toasted)
1 tbsp ground cumin
½ tbsp ground coriander
½ tsp dried chilli flakes
1 tbsp crushed garlic
1 tbsp crushed ginger
½ tsp cracked pepper
3 tbsp soft brown sugar
2 tbsp seeded mustard
3 sprigs rosemary
½ tsp dried oregano

Mix all the ingredients together and pour over your meat and marinate. For large pieces allow at least an hour; for steak 15 minutes should be sufficient.

Kumara, Bacon and Walnut Salad
4–5 medium red kumara
3 gloves garlic, sliced
olive oil
salt & pepper
1 small red onion, sliced
2 red capsicum, sliced
5–6 rashers streaky bacon
2 handfuls walnuts
1 handful of baby rocket
small handful mint and parsley

Cut kumara into 2cm cubes or rough chunks.

Wrap kumara, garlic, olive oil with a pinch of salt and pepper in tinfoil and cook on the BBQ for 15–20 mins or until tender.

While the kumara is cooking, fry bacon until crispy.

Combine all ingredients and gently toss with the dressing.

½ cup sour cream
½ cup mayo
1 tbsp honey
2 tbsp chopped chives
juice of ½ lemon
salt and pepper

Combine all ingredients and mix well.

BBQ Grilled Vegetables
6 large portobello (field) mushrooms
3 large tomatoes
4 zucchini (cut length ways)
3 sprigs rosemary (chopped)
olive oil
salt and pepper
balsamic glaze (available at Vetro Rotorua and Tauranga)
1 tbsp toasted black and white sesame seeds
parsley to garnish

Peel mushrooms and put all vegetables into a baking tray and coat with olive oil, rosemary and salt and pepper.

Cook till tender. Transfer to a serving platter. Drizzle balsamic glaze over vegetables, crumble feta and sprinkle sesame seeds and garnish with rough chopped parsley.

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