Simply Grilling

Elliot and Victoria Warne are parents of three rambunctious boys and owners of Titirangi cafe and catering business, Vevo.

For more of their family friendly recipes see New ideas for baked beans and Eggs

Beetroot, quinoa, orange and mint salad
100g quinoa
4 tbs extra virgin olive oil
4 raw medium-sized beetroot, peeled and finely grated
2 medium-sized carrots, peeled and finely grated
3 oranges, zested and segmented
3 tbs chopped mint
Pinch of cinnamon powder
Pinch of cumin powder
3 tbs pomegranate molasses
Salt
 

Bring a medium-sized pot filled with salted water to the boil. Once boiling add the quinoa and cook for 8-10 minutes. Once the grains have opened up drain them, put in a large mixing bowl and add the olive oil. This will help them stay fluffy and moist.
     Next, add the rest of the ingredients to the bowl and with a protective glove on (to keep your hand from turning pink from the beetroot) gently rub and massage the salad together with your fingers. This helps the flavours of the orange and mint to mix through.
     To serve, lay out on a serving platter and drizzle with extra olive oil for a lovely shine.

Chargrilled asparagus salad with caramelised shallots, rocket and parmesan.
8 shallots (or 2 small onions), finely sliced
2 cloves of garlic, finely minced
40ml extra virgin olive oil
Pinch of cumin powder
50g parmesan cheese, shaved
Zest of one lemon
4 bunches of asparagus (roughly 40 spears)
Salt
200g fresh rocket
 

Add the sliced shallots, garlic and olive oil to a small saucepan and simmer gently for 30 minutes until the shallots are soft and caramelised. Allow to cool and set aside.
     Turn your BBQ up to high and lightly spray the chargrill with cooking spray. Toss the asparagus spears with olive oil and salt and carefully lie them on the grill. There will be a little bit of flame from the oil on the asparagus, but that is good. Turn them every 30 seconds for three or four minutes or until they are slightly tender. When done place them on a tray to cool down. Once cool slice them at an angle into three or four pieces.
     In a large mixing bowl combine all ingredients, including cumin, and mix only a little so as not to dress the rocket too much, as this will make the leaves soggy. Arrange nicely on a platter and serve. Save some extra parmesan for a garnish.

Popcorn chicken skewers
1 cup of plain popped popcorn
Half a cup of white breadcrumbs
2 medium-sized chicken breasts, cut into strips
10-15 bamboo skewers (soak in water first)
Salt
1 egg
50ml milk
Flour for dusting
Canola oil
Pouring honey
 

Firstly, in a food processor, pulse the popcorn and breadcrumbs together until they break up and become a chunky powder. Try not to over-blend.
     Thread your chicken strips onto the skewers and season lightly with salt. It is important to season meat before you crumb as opposed to afterwards. This helps enhance the flavour of the meat instead of the topping being too salty.
     Combine the egg and milk together in a bowl and whisk lightly. Firstly dust the chicken skewers in flour then dip them into the egg and lastly toss them in the breadcrumb popcorn mix. Make sure you push down firmly at the popcorn stage to ensure that plenty sticks on.
     Turn your barbecue to medium and splash a generous amount of canola oil on the flat hot plate. Carefully fry the skewers, turning regularly to make sure the popcorn on the outside does not burn. The skewers should take about six minutes to cook.
     Once you think they are cooked, make a small cut in one to see if it's still pink. When you're sure they're ready pour a little honey over, turn quickly and remove. These are a great snack for young and old.
     For the adults use a little sweet chilli sauce instead of honey for a spicy zing.