When booking either of our new hybrid caravans at Mt Barney Lodge, you will have access to a Weber Baby Q. Why not up your BBQ game by trying one of these delicious and easy weber recipes. All you need to bring is the ingredients, we’ll provide the equipment and the view!
For an even quicker meal, cut up all your ingredients before you arrive, crumb your schnitzel, and have your meat already marinating in a sealed container. These recipes are only a suggestion – let your inner MasterChef out and tag your photos with #mtbarneylodge
Bacon, Cheese and Vegetable Frittata
| Ingredients: | Directions: | |
| 2 rashers | Bacon | Place the pan on the Q grill and preheat for 10 minutes on full heat |
| 2 medium | Onions, halved & Sliced | Add the oil, bacon, onions, capsicum and pumpkin into the pan. |
| 1 SMALL | Red Capsicum, Sliced | Close the lid and cook for 10 to 12 minutes, stirring occasionally |
| 1 | Butternut pumpkin, Diced | In a bowl, lightly beat the eggs and cream until just combined. |
| 1 TBS | Olive oil | Remove the bacon mix from pan when cooked and stir into the egg mix along with cheese. |
| 6 | Eggs | Season to taste. |
| 100ml | Thickened cream | Wipe or wash out pan, then spray with oil |
| 100g | cheese, cubed | Spoon the bacon and egg mix into the pan. |
| Spray Oil | Set up your Q for indirect cooking and preheat for 10 minutes.
Place the pan on the trivet, turn burner control knobs to the roast/bake setting, close the lid and cook for 20 to 30 minutes or until just cooked through and set. |
Roasted Vegetables
| Ingredients: | Directions: | |
| 350g | Butternut Pumpkin, cut in cubes | Preheat BBQ for indirect cooking over medium heat (180° – 230°c) |
| 2 medium | Potatoes, cut in cubes | In a large bowl combine pumpkin, potatoes, sweet potato and carrot. |
| 1 | Sweet potato, peeled, cut in cubes | Add maple syrup, mustard, and olive oil. |
| 2 | Carrots, cut in cubes | Toss to combine. |
| 2 tbs | Maple syrup | Season with salt and pepper to taste. |
| 2 tbs | Seeded mustard | Roast over indirect medium heat for 45 to 50 minutes or until golden brown and cooked through. |
| 2 tbs | Olive oil | |
| Salt & pepper |
Spicy Lamb Kabab
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Ingredients: |
Directions: |
||
| 1 Fillet | Lamb, trimmed and cut into 25mm cubes | Combine all marinade ingredients to a shallow dish | |
| Marinade (PREPARE AT HOME) | Add lamb and cover, and refrigerate for 4 to 6 hours | ||
| ½ cup | Olive oil | Prepare the BBQ for direct cooking over medium heat – 180° to 230°c | |
| ¼ cup | Red wine vinegar | Drain the lamb and reserve marinade. | |
| 2 tbs | Grated orange rind | Pour the reserve marinade into a small saucepan and bring to a boil for 1 full minute. | |
| 1 tbs | Lemon juice | Arrange the lamb on to skewers and cook over direct medium heat, with the lid closed for about 5 minutes on each side. Basting with the boiled marinade once during cooking. | |
| 1 | Spring onion chopped | ||
| ½ tsp | Ground cloves | ||
| ¼ tsp | Cinnamon | ||
Veal or Chicken Schnitzel with Mushroom Sauce
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Ingredients: |
Directions: |
|
| 2 or 3 slices | Veal or chicken, Thick | Flour the veal or chicken and season with salt and pepper to taste. |
| 1/8 cup | Plain flour | Dip them into the beaten eggs and firmly press them into the breadcrumbs. |
| 1 | Egg, Beaten | Ensure the schnitzels are coated evenly. |
| ½ cup | Breadcrumbs, dried | Refrigerate for a minimum of 20 minutes. |
| 1 tbs | Olive oil | Place the pan on the Q grill and preheat on high for 10 minutes. |
| Salt & pepper | Add oil to the pan and heat for 1 to 2 minutes. | |
| Using tongs place schnitzels in heated oil. | ||
| Close lid and cook for 1 to 2 minutes per side, then cook on grill |
|
Ingredients: |
MUSHROOM SAUCE |
Directions: |
| 2 TSP | Butter | Add butter to saucepan and allow to melt. |
| ½ | Brown onion, finely chopped | Add onion and garlic and stir. |
| 1 clove | Garlic, Crushed | Add mushrooms and season to taste. |
| 200g | Mushrooms, thinly sliced | Cook for 5 minutes or until tender. |
| ¼ cup | Dry white wine | Add wine, stir in then add cream. Stir thoroughly. |
| 150ml | Pure cream | Cook the sauce for 8 to 10 minutes or until reduced by half. |
| Salt & pepper |
|
Portobello Mushrooms, Silverbeet and feta
| Ingredients: | Directions: | ||
| 4 | Large Portobello Mushrooms | Prepare for direct cooking over high heat – 230°-290°c | |
| 1 Bunch | Silverbeet | Using a damp paper towel, wipe out inside of mushroom to clean. | |
| ½ cup | Feta, crumbled | Use a small knife, cut off stem | |
| ½ cup | Mozzarella, coarsely grated | Brush a large, perforated grill pan with oil. Rinse the silverbeet under cold running water. Stack the wet leaves in prepared pan. | |
| ¼ + 1/3 cup | Parmesan cheese, grated | Grill the silverbeet over direct heat with lid closed. Cook until the greens begin to wilt, 5-6 minutes, turning over once or twice with tongs. Remove from grill | |
| 2 Tbs | Mayonnaise | Cut off the stem at the base of each leaf and discard. Fold the leaves in half-length ways and twist to wring out the excess moisture. Using a large, heavy knife, coarsely chop the greens. You should have 1 generous cup. | |
| 50g | Grated cheese | In a medium bowl mix together the chopped greens, feta, mozzarella, ¼ cup parmesan, the mayonnaise, spring onions, garlic, and nutmeg. | |
| 2 | Spring onions, small, finely chopped | In a small bowl mix together the panko, the remaining 1/3 cup parmesan and the remaining 1 tbs oil. Stir 1 tbs of panko mixture into the greens filling. Season the filling to taste with pepper. | |
| 1 clove | Garlic, finely chopped | Divide the greens filling evenly among the mushrooms, then pat gently with your hand to fill to the edges. | |
| 1/8 Tsp | Nutmeg, ground or freshly grated | Sprinkle the remaining panko mixture evenly over the filling. | |
| 1/3 cup | Panko | Place the mushrooms on the same grill pan. Grill over direct high heat, with the lid closed, until the cheese melts and the topping is deep brown, 8-12 minutes. | |
| Ground black pepper | Using a metal spatula and tongs, transfer the mushrooms to plates and serve. | ||
