Merrin's Rissoles

I always do my special rissoles and my special chicken for pretty much every bbq - always commented on and devoured!

500g mince (beef, lamb, chicken, whatever you like)
1 egg
1 packet of onion soup mix (that's the trick)
1/2 cup breadcrumbs or more if the mix is too runny
1/4 tomato sauce or chutney
squeeze of garlic
squeeze of ginger (if you want you can get all fancy and use the fresh stuff)
1 large zucchini, grated.

Mix it all up and bbq - makes about 8. Double, triple or quadruple the quantities as needed.

Whitney's BBQ chicken and zucchini

This is one of our favourite (and very simple) marinades for chicken, which
is then great on the BBQ

Soy sauce
teaspoon or so minced garlic
same quantity minced ginger
tiny bit of minced chilli (if you wish)
half teaspoon sugar
can add a splash of olive oil too - although not necessary.

Marinate chicken breast fillets (cut each breast into three chunky strips),
for a couple of hours, then drain liquid and BBQ. Yummy, tender and moist.

Also, love thick slices of zucchini BBQd briefly on both sides, perhaps
brushed with oil and garlic first.

Sophie's Zucchini and Corn Pikelets

(from the after school care lady)


1 cup self raising flour1/4 tsp bicarb soda3/4 cup milk1 egg, lightly beaten310g corn kernels, rinsed and drained1 zucchini, grated sweet chilli sauce to serve Sift flour and soda together into a large bowl. Make a well in the centre. Gradually add combined milk and egg, whisking until batter is smooth. Stir in corn and zucchini. Season to taste. Stand for 15 minutes. Heat a large, greased frying pan on medium. Drop tablespoons of mixture into pan, leaving space between each one to allow for spreading. Cook for 1 - 2 minutes, until bubbles form on surface. When they begin to break, turn and cook for 1 minute. Repeat with remaining batter. Serve with sweet chilli sauce.

Donna's zucchini slice

375g zucchini (don’t be too fussy I throw in whatever I have)
1 large onion
3 rashers bacon
1 cup grated cheddar cheese (I use low fat)
1 cup SR flour
½ cup oil (I use canola)
4 eggs (if you have extra zucchini throw another egg in)
salt
pepper

Coarsely grate unpeeled zucchini and mix with finely chopped onion and bacon, cheese, flour, oil and eggs, season to taste.

Tip: I use a V slicer to do the zucchini and onion

Pour into a greased lamington tin or shallow pyrex dish and bake in moderate oven 30 – 40 mins or until brown

Yummy hot or cold
Source: The Library Cookbook West Torrens Public Library 1985