Hot Plate: Asian-Inspired Barbecue by Spirit House

  • Monster T-bone with smoked green chilli relish

    from Hot Plate: Asian-Inspired Barbecue Hot Plate by Spirit House

    • Categories: Grills & BBQ; Spice / herb blends & rubs; Main course; Asian
    • Ingredients: beef T-bone steaks; long green chillies; fish sauce; white pepper
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Notes about Recipes in this book

  • Grilled beef ribs with orange, mint & cherry tomato salad

    • debkellie on April 26, 2020

      This was really good: I baked the ribs off at 90% steam & 180 C for 3 hours: they pulled off the bone beautifully; let them rest in the kecap manis marinade for 2 hours and then finished slowly on the griddle plate.. really, really good!

  • Soy glazed salmon with avocado, sesame and mirin dressing

    • debkellie on June 03, 2015

      Recipes ought inspire - that's correct isn't it? I didn't have watercress, (so subbed in baby spinach); didn't have chervil (so subbed in dill) ; baby asparagus to use up .. So chargrilled it... And flaked the chargrilled salmon over the salad (a la Caesar)... Wonderful .. Will do again !!

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  • ISBN 10 1742571840
  • ISBN 13 9781742571843
  • Published Oct 01 2011
  • Format Hardcover
  • Language English
  • Countries Australia
  • Publisher New Holland Publishers
  • Imprint New Holland Publishers

Publishers Text

Get together for an Asian-inspired barbecue! Hot Plate is a barbecue book with spice - it contains barbecue recipes from the chefs at Spirit House, Australia's premier restaurant and cooking schools. Turn a casual backyard gathering into a gourmet event with these four chef's recipes and tips to roast, smoke, and sear your way to BBQ perfection. The book includes fantastic salads, exotic dressing and relishes, dipping sauces and serving suggestions. Combine Black Pepper Prawns with Char-Grilled Pineapple to create an easy starter. Or Chargrilled Asparagus and Garlic and Coriander for a sensational side dish. Smoked Chicken, Spiced Lamb Cutlets, Lamb Shanks and Seafood get the Hot Plate treatment. Served with a wasabi mayo, chilli jam or ginger sauce, the meal comes alive. Each dish is easy to understand, and includes photographs. The book follows the outstanding success of Spirit House, Travels with Thai Food and Essentially Thai.