Barbecue

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    Harissa is a delicious north African roasted pepper and spice paste. It's the flavoursome dollop that can also be served as a dip, a condiment for grilled meats or baked eggs, or a delicious drizzle for roast potatoes.  Thin your harissa with olive oil and you’ve got a wonderful salad dressing or marinade too.
  • An essential spice mix in Ethiopia and Eritrea, berbere is a brilliant addition to your repertoire, whether you're stirring it into a stew, using it to flavour butter, or adding it to a marinade or dry rub. Kapow!
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    ThermoStar Tim makes the Tandoori Chicken from my Entertaining cookbook. As he says, it's really easy and, as you'll see, it's adaptable too. Please join me in my project to make 'hot pineapple' a craze!
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    Do you ever make a dish that is almost too good? That’s how I feel about these pork ribs. The Korean marinade adds such delicious deep, spicy flavours to the ribs, but then we also turn it into a sauce. It’s so good!
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    I love having flavour bombs ready to go in the cupboard. That’s the idea with these dry rubs for beef and lamb. Simply make them, store them in an airtight container in a cool, dark place, then rub a little onto your meat before cooking.
  • The pairing of crustaceans and cured ham is a cocktail party favourite around the world. Serve these as a really quick and easy summer appetiser or offer them individually as canapés at your next party.
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    A flavourful marinade takes these juicy chicken chops to next-level deliciousness, plus we get great grilling tips from chicken expert Marty Dixon.
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    This dish is a lovely illustration of how Thermomix can be used to get on with one part of the meal while you deal with something on the cooktop: chef Simon Arkless grills pork while the flavoursome hash does its thing in the Thermomix.
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    My own version of the classic Aussie burger starts by grating fresh beetroot into kangaroo mince before layering it up with other favourite flavours. So good!