Our favourite Weber recipes

Whether it’s their charcoal or gas barbecues, the legendary flavour achieved by cooking on a Weber is at the heart and soul of everything they do and that is why Outdoor Living Direct Hoppers Crossing is proud to be a Weber Specialist Dealer. We stock the entire range of Weber including all barbecues and accessories. We’re your one stop shop for all your Weber needs and our friendly, trained staff are there to help you choose the right barbecue for you. As well as being a proud Weber Specialist Dealer we also love cooking on our Weber’s and sharing our favourite recipes. Below are a few of our favourites. All super tasty and guaranteed to satisfy your taste buds.

Mixed Seafood Grill with Thai Chilli Dressing


Image via Weber
  • Prep Time: 40 mins (includes marinating time)
  • Cook Time: 10 mins
  • Difficulty: Easy
  • Servings: 2
  • Ideal for: Weber Charcoal and Weber Q

Ingredients

  • 2 red chillies, finely chopped
  • 1 jalapeno chilli, finely chopped
  • ½ cup fresh coriander, finely chopped
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 2cm ginger, finely grated
  • 2 limes, juiced
  • 2 kaffir lime leaves, finely chopped
  • 2 teaspoons soy sauce
  • 2 teaspoons red wine vinegar
  • 2 teaspoons palm sugar
  • 1 ½ tablespoons olive oil
  • 6 prawns, shelled, head and tails intact, deveined
  • 2 blue swimmer crabs, whole
  • 6 oysters, shucked

Method

Step 1
In a medium bowl, combine the chillies, coriander, shallot, garlic, ginger, lime juice, kaffir lime leaves, soy sauce, vinegar and sugar. Pour half of the dressing into a small serving dish, reserve to dress the oysters. Add the olive oil to the remaining mixture.

Step 2
Add the prawns and marinade for 30 minutes. If using wooden skewers for the prawns, soak in water for at least 30 minutes.

Step 3
Prepare the barbecue for direct and indirect cooking over medium heat (190°C to 230°C).

Step 4
Thread the prawns onto the skewers.

Step 5
Place the crabs over direct medium high heat and barbecue for 3 to 4 minutes on each side. Add the prawn skewers to the barbecue and cook over direct medium heat for 2 minutes on each side. Add the oyster to the barbecue and cook over indirect medium heat for 4 minutes.

Step 6
Remove all the seafood from the barbecue and serve onto a platter. Finally, spoon the reserved Thai dressing over the oysters.

Macadamia and Lemon Myrtle Crusted Lamb


Image via Weber
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Difficulty: Easy
  • Servings: 4
  • Ideal for: Weber Charcoal, Weber Gas and Weber Q

Ingredients

  • 2 frenched racks of lamb
  • 1 cup macadamia nuts
  • 2 garlic cloves, peeled
  • 1 tablespoon fresh rosemary leaves
  • 1 teaspoon ground lemon myrtle
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 2 tablespoons Dijon mustard

Method

Step 1
Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.

Step 2
Using a sharp knife trim most of the fat from the lamb rack, leaving behind a thin layer.

Step 3
In a food processor, process the macadamias, garlic, rosemary, lemon myrtle, salt, pepper and olive oil into a chunky paste.

Step 4
Spread the Dijon mustard over flesh of the lamb racks, press the macadamia crumb onto the outside of the racks of lamb. If desired, wrap the bones in alfoil.

Step 5
Once the barbecue has preheated, make adjustments to the burner control(s) for the roasting setting. Place the lamb racks on and cook for 20 to 30 minutes or until cooked to your liking.

Step 6
Leave to rest for 5 to 10 minutes before carving into individual portions.

Chicken Fajitas


Image via Weber
  • Prep Time: 10 minutes (4 hours marinating)
  • Cook Time: 15 minutes
  • Difficulty: Medium
  • Servings: 6
  • Ideal for: Weber Charcoal, Weber Gas and Weber Q

Ingredients

  • 6 Boneless, skinless chicken breast halves, about 170g each

For the marinade

  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons finely chopped onion
  • 1 clove garlic, minced
  • 1/4 teaspoon sugar
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin

Other ingredients

  • 1 red onion, cut into 10mm slices
  • 4 tomatoes, cut into 10mm slices
  • 1 red or yellow capsicum, stem and seeds removed and cut into quarters
  • 6 large flour tortillas
  • 1 avocado, sliced
  • Salsa

Method

Step 1
To make the marinade:
Use a shallow, non metal container and combine the ingredients. Add the chicken to the marinade, turning to coat each side. Cover and refrigerate for 4 hours, turning occasionally.

Step 2
Remove the chicken breasts from the marinade and discard the marinade. Cook the chicken breasts over direct/medium heat. Preheat a hotplate over direct/high heat and cook the onion slices, tomato slices and capsicum
quarters. The chicken and onion will take 4 to 8 minutes each side and the tomato and capsicum will take 3 to 4 minutes each side.

Step 3
Wrap the tortillas in foil and heat for about 1 minute. Cut the capsicum into strips and slice the chicken. Place the chicken, onion, tomatoes, capsicum and avocado in warm tortillas and roll up to eat. Serve with salsa.

Serves 6.

Breakfast Hash


Image via Weber
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Difficulty: Medium
  • Servings: 4
  • Ideal for: Weber Charcoal, Weber Gas and Weber Q

Ingredients

  • 280g speck, diced into 1.5cm cubes
  • 2 tablespoons olive oil
  • 1 ½ cups cooked potatoes (left over roast potatoes or par-cooked potatoes), diced into 2cm cubes
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • 1 cup diced capsicum or other vegetables (onions, mushrooms etc.) 
  • 1 corn, kernels only
  • 4 eggs
  • 3 tablespoons fresh parsley or coriander, roughly chopped
  • 1 avocado, diced
  • 3 tablespoons salsa

Method

Step 1
Prepare the barbecue for direct cooking over medium heat (180-230°C) and preheat a Weber large frying pan for 10 minutes.

Step 2
Sautee the speck over direct medium heat for 5 minutes or until crispy. Remove the speck from the frying pan onto paper towel with a slotted spoon, leaving fat behind.

Step 3
Place the cooked cubes of potato, cumin and paprika into the frying pan and cook for 10 minutes or until golden and crispy, you may need to add a dash of olive oil.

Step 4
Remove the potatoes from the pan and set aside. Add two tablespoons of olive oil and add the vegetables, sauté for 5 minutes. Add the potatoes and speck back to the frying pan and toss to combine.

Step 5
Prepare the barbecue for indirect cooking over medium heat (180-230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet. Crack the eggs on top of the potato mixture and continue to cook over indirect medium heat for 10 to 15 minutes or until the eggs are cooked to your liking.

Step 6
Remove the frying pan from the barbecue and top with the parsley (or coriander), avocado and salsa.

Five Spiced Pork Belly with Orange and Quince Glaze


Image via Weber
  • Prep Time: 10 mins
  • Cook Time: 55 minutes
  • Difficulty: Medium
  • Servings: 4
  • Ideal for: Weber Charcoal, Weber Gas and Weber Q

Ingredients

  • 1.5kg pork belly
  • 1 teaspoon Chinese five spice
  • 2 teaspoons olive oil, divided
  • 1 ½ teaspoons sea salt flakes

Orange & Quince Glaze

  • 1x orange, zest and juice
  • 100g quince paste
  • ½ cup chicken stock
  • ¼ cup apple cider vinegar

Method

Step 1
Set up your barbecue for indirect cooking. Preheat your barbecue for pork crackle roasting. Please refer to your handbook for further instructions.

Step 2
Dry the skin of pork with paper towel, or leave in the refrigerator overnight uncovered. Using a small sharp knife, score the skin at 1cm intervals, being careful not to cut into the meat.

Step 3
In a small bowl, mix together the five spice and 1 teaspoon of the olive oil, to make a paste. Flip the pork belly over so the skin side is facing down. Rub the five spice paste all over the flesh of the pork, taking care to not get the paste on the skin. Flip the pork belly back over and drizzle the remaining 1 teaspoon of olive oil onto the skin, then sprinkle the sea salt. Rub the olive oil and salt into the cuts.

Step 4
Once the barbecue has preheated, make adjustments to the burner controls if required for the high temperature pork crackle roast setting. Place the pork belly on and cook for 20 minutes.

Step 5
After 20 minutes, adjust the burner controls to reduce the temperature to the roast setting, cook for a further 35-40 minutes.

Step 6
While the pork belly is cooking, place all of the glaze ingredients into a saucepan. Heat the glaze on a side burner (or stove top) over high heat, bring to the boil. Reduce the heat to a gentle simmer and cook for 10 minutes, or until the glaze has reduced and thickened slightly.

Step 7
Once the pork belly is cooked, allow to rest for 10 to 15 minutes before serving. Thickly slice the pork belly and serve with the warm glaze.

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