Out of Helen's Kitchen - BBQ Season
- Details
- Published on Thursday, June 7, 2018
By Helen Drysdale
Neepawa Banner & Press
BBQ season is upon us. Fire up the grill and cook up some flavourful food.
Perky pork patties
3 lbs. ground pork
1 medium onion, chopped very fine
5 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 tsp. dry sage
1 tsp. black pepper
1 tsp. salt
2 tsp. Worcestershire sauce
2 eggs
In a mixing bowl combine all the ingredients. Form the meat into patties. If you desire 1/4 pounders it makes 12 large patties. Cover and let sit in the fridge for at least one hour to let flavours combine. Grill over medium heat for 15-20 minutes, turning once.
Marinated white fish
Use a white fish such as pollock, halibut, cod etc.
4 fish fillets
Marinade:
1/2 cup orange juice
1/4 cup soy sauce
1/4 cup ketchup
2 Tbsp. lemon juice
2 Tbsp. oil
2 cloves garlic minced
1/4 cup chopped fresh parsley
1/2 tsp. black pepper
Arrange fillets in a single layer in a dish. Combine the marinade ingredients and pour over fish. Refrigerate for 1-2 hours, turning over once. Barbecue over medium high heat for 5-8 minutes per side, basting occasionally with marinade. Cook until fish flakes easily. Do not overcook.
