Get set for outdoor cooking (From Free Press Series)

Get set for outdoor cooking

With summer just around the corner it's time to sort out the barbeque and check out some recipes in time to head out into the garden and enjoy all that wonderful sunshine...

Corn on the cob

Serves 4 Gas Indirect Charcoal Indirect Prep Time 10 minutes & soaking Barbecue time 20 minutes

4 ears of corn, husks still attached 115g butter, softened

Soak the corn in their husks in plenty of cold water for 30 minutes. (Tip: add sugar to the water when soaking to obtain a sweeter taste.)

Remove the corn and shake to get rid of the excess water. Gently peel back the husk, without tearing the cob, then remove and discard the silk.

Smear the corn with butter and fold the husk back around the corn. (Tip: mix garlic, salt and parsley with butter for an extra kick.) Tie with cotton thread around the top to enclose.

Arrange the corn on a cooking grate and barbecue over indirect heat for 20-30 minutes.

Classic hamburgers in toasted sesame seed buns..

Serves 4 Gas Direct/Medium heat Charcoal Direct Prep Time 10 minutes Barbecue time 12-16 minutes

675g lean minced beef, 2 garlic cloves, crushed, 1/2 onion, coarsely grated, 1 tablespoon Worcestershire sauce, salt and pepper, 225g Cheddar cheese, thinly sliced (optional), 4 sesame burger buns (or crusty rolls) , split

In a large bowl, mix together the minced beef, garlic, onion, Worcestershire sauce and plenty of seasoning. Divide the mixture into four parts and shape into burgers.

Barbecue over direct heat for 12-16 minutes, turning once, until cooked through. For cheeseburgers, top with Cheddar cheese for the last 2-3 minutes of cooking time to toast.

Pop a burger on one half of each bun, add the flavour of your choice, and put the remaining half bun on top.

TIPS:

Resist the temptation to place your beautiful bottle of olive oil on the windowsill. Light and heat are the number one enemy of oil.

Do not place cooked food on the same dish that the raw food was placed on prior to cooking

Never leave finished dishes in the sun or out in the heat, and keep food in the fridge until ready to put on the grill. Thoroughly defrost foods in the refrigerator, not on the kitchen worksurface.