We are baaaaack! After a month long (working) holiday over in Poland enjoying balmy weather, we are back to 5 degree mornings and chilly but sunny afternoons back in Sydney. And the BBQ.
Nothing brings back the feel of summer like a spot of barbecue, even in winter – I absolutely love getting out there and cooking on the grill in the winter. It’s so nice and toasty near the fire.
Mijka and I had an amazing time catching up with friends and family, enjoying countless barbecues (called grill) and brought back plenty of inspiration for the barbecue season at home. None the least being spiced pork neck steaks – I promise to share a recipe with you closer to the start of the proper grilling season.
Having recently just inherited a Ziegler and Brown three burner, I’ve been dreaming up the most delicious recipes for the months to come.
Polish sausages? Tick.
All manner of grilled and stir-fried veggies? MEGA DOUBLE TICK.
You know what comes in handy for cooking those on a BBQ? This awesome Steel Barbecue Frying Pan from Williams Sonoma which I’ve had for a while but have decided to dust off for this recipe.
It’s brilliant in that you get all the wonderful smoky flavour of the barbecue without needing a flat grill plate or food falling through the gaps. Oh, and the handle is detachable which means it’s cook to the tough.
Brilliant, I say. And very much NOT sponsored.
So, for this 15 minute wonder I have popped a slab of beef mince straight in the pan set over high heat on the barbecue, popped the hood back on and let it cook and smoke for a few minutes before breaking it up a bit and cooking for another 2 minutes. Then straight in the pot.