BBQ BEER & B.S. Food to Bowl You Over

BBQ BEER & B.S. Food to Bowl You Over

BBQ BEER & B.S. Food to Bowl You Over

-'Gather your team together and get grilling!"

Merv Hughes and barbecue food – a summer match made in heaven.

Big-hearted fast bowler and sporting legend, Merv cooks up a collection of his most wanted barbecue recipes along with a side of cricket anecdotes and beer adventures from the cricket star's career.

Just like Merv ripped through batting line-ups all over the world, his recipes will bowl everyone over at your next barbecue.

Backyard cricket optional.

Merv Hughes was a big-hearted fast bowler and an Aussie sporting legend, loved by cricket fans globally. Representing Australia between 1985 and 1994, Merv gave every ounce of effort to his country, and helped it to re-climb the ranks of Test cricket. As a successful author, Merv has also released many cricket books, including -Merv's Best Sporting Insults,' and his most recent, -Merv Hughes 104 Cricket Legends.'

BBQ BEER & B.S. Food to Bowl You Over
New Holland
Author: Merv Hughes
RRP: $40

Barbecued Chicken and Avocado Quesadilla

Serves 4

2 chicken breasts
1 red onion, finely sliced
1 garlic clove, finely sliced
1 avocado, cut into long, thin slices
100 g cheddar cheese
100 g provolone cheese
8 flour tortillas
4 tablespoons barbecue rub

Rub the chicken with combined spices until coated evenly and leave to stand for 30 minutes.
Lightly fry the onion and garlic on a oiled barbecue flatplate until golden. Remove and set aside until needed.
Add the lightly oiled chicken fillet and grill for 4–5 minutes per side (depending on thickness of the fillets), or until cooked through.
Remove the chicken from the barbecue, place on a cutting board and cut into 1 cm slices.
Place the chicken, avocado, onion, garlic and cheeses onto the flour tortillas. Cover with a tortilla.
Place on the barbecue flatplate until lightly toasted on both sides and the cheese is melted. Cut and serve warm.

Bacon-Wrapped Scallops with Spicy Mayo

Serves 4-6

12 streaky bacon strips
12 large sea scallops
½ teaspoon garlic powder
salt and pepper, to taste
lemon wedges, to serve

Spicy Mayo:
60 g mayonnaise
2 tablespoons tomato sauce
1 tablespoon hot sauce
2 lemons (juice of half a lemon for the sauce and half to squeeze on before cooking)

Cook the bacon on a barbecue flatplate so it is about half cooked through, then leave to cool.
Wrap each scallop with a slice of bacon and secure it with a toothpick or short skewer. Squeeze over the lemon and garlic powder, then season with salt and pepper.
Cook the bacon on a hot barbecue grill until it is sizzling and the scallops are opaque. Meanwhile, make the spicy seafood sauce. Mix together the mayonnaise, tomato sauce, hot sauce and lemon juice in a bowl.
Refrigerate until needed.
Serve the scallops while still warm with lemon wedges and spicy mayo.

BBQ BEER & B.S. Food to Bowl You Over
New Holland
Author: Merv Hughes
RRP: $40