03.20.08
Easter BBQ Recipe
In case you blinked after Christmas, Easter’s already here. It’s another great time to gather with family and friends around a Heat Beads BBQ® Briquettes fuelled barbecue.
A great recipe idea for Good Friday, for the traditionalist in all of us, is Stavros’ (Stavros of Stavros Tavern in Albert Park) very special calamari recipe from the Steve Raichlen Degustation BBQ. This makes a fantastic entrée or a delicious main meal when served with a salad or roasted potato!
Char-Grilled Calamari Steaks With A Beetroot Skordalia
Marinate calamari steaks in a touch of good quality olive oil, lemon juice and with a hint of garlic and dill. Leave to sit for around half an hour.
Char-grill the steaks on a hot grill, fuelled by Heat Beads® BBQ Briquettes, until tender. Stavros recommends serving with a beetroot skordalia (a garlic and potato dip). However, if you are no master chef like the man himself, a beetroot dip from your local supermarket would be a welcome addition to the meal!
Wishing you all a very Happy Easter and we hope that you enjoy this dish as much as we did and while you’re here – why not leave a comment with details of your Heat Beads® escapades over the break.
