Out of Helen's Kitchen

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Out of Helen's Kitchen - BBQ Season

Details: Published on Thursday, June 7, 2018

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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.