Recipes: Beach Bach Boat Barbecue: The Complete Collection


We’re delighted to offer NZMCD readers a taste of New Holland Publishers’ new book Beach Bach Boat Barbecue: The Complete Collection by Penny Oliver with photography by Ian Batchelor.

Recipes: Beach Bach Boat Barbecue: The Complete Collection
Spiced Squid and Rocket Mayonnaise

Raw Fish Salad

This clean, refreshing dish is very quick to make.

  • 1kg filleted white fish (snapper, tarakihi, hapuku)
  • 1 cup lime or lemon juice
  • ½ cup coconut cream
  • ½ red pepper (capsicum), halved and deseeded
  • ½ yellow pepper (capsicum), halved and deseeded
  • 2 firm ripe avocados, peeled and stoned
  • 2 small red onions, peeled, halved and finely sliced
  • 1 cup (loosely packed) fresh coriander
  • ¼ cup chives, finely sliced
  • 1 fresh red chilli, deseeded and finely chopped
  • 3 tablespoons coconut cream
  • Freshly ground black pepper

Slice the fish into bite-sized pieces and place in a bowl that holds it snugly. Pour the lemon or lime juice and first measure of coconut cream over and coat the fish well. Cover and refrigerate for at least 45 minutes or until the fish whitens. Finely chop the red and yellow peppers and roughly dice the avocados. Place the peppers and avocados on a serving platter. Add the sliced onions, coriander, chives and chilli. Strain half the marinade from the fish and pile fish onto the salad. Spoon the second measure of coconut cream over and season with pepper. Toss gently and serve. Serves 6–8.

Sweet Barbecue Ribs

Prepare these ribs in the morning ready for the evening barbecue. The sticky sweet bones will be enjoyed by children and grown-ups alike.

  • 3 small pork racks, cut into single ribs
  • 1 tablespoon olive oil
  • 4 cloves garlic, peeled and crushed
  • ½ cup tomato purée
  • ½ cup pineapple juice
  • ½ cup balsamic vinegar
  • ¼ cup soy sauce
  • ½ cup honey
  • Sea salt and freshly ground black pepper

Place the ribs in a shallow pan. Combine the remaining ingredients and pour over the ribs to coat. Transfer the pan to the fridge and marinate for two hours. Remove the ribs from the marinade, brushing off any excess. Retain the marinade. Barbecue the ribs over medium heat for 20–30 minutes or until well browned, cooked and caramelised on the outside. Place the remaining marinade in a saucepan and reduce by half over low heat. When the ribs are done place on a serving plate and pour over the reduced marinade. Serve immediately. Serves 6.

Spiced Squid and Rocket Mayonnaise

  • 500g squid hoods
  • 1 teaspoon sea salt
  • ½ teaspoon cracked
  • Black pepper
  • ½ teaspoon lemon pepper
  • ½ teaspoon chilli flakes
  • Vegetable oil for frying

Cut the squid hoods along one side and open them out. Using a sharp paring knife score the inside of each hood in a diagonal pattern, taking care not to cut all the way through. Cut each hood into eight pieces. Place the seasonings and spices in a small grinder or mini food processor and process until pulverised. Sprinkle the pulverised seasonings over the squid pieces. Heat the oil in a wok or heavy frying pan over medium — high heat. Fry the squid in batches for one to two minutes until it curls and is just cooked through. Drain on absorbent kitchen paper. Serve immediately with rocket mayonnaise for dipping.

Rocket Mayonnaise

Omit the rocket leaves and this recipe will do double duty as a good-quality mayonnaise.

  • 2 egg yolks
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • Freshly ground black pepper
  • ½ teaspoon sea salt
  • 150ml olive oil
  • 150ml sunflower oil
  • 2 handfuls of rocket leaves

Whisk together the egg yolks, mustard, lemon juice and seasonings. Start adding the oils, a drop at a time, until the mayonnaise thickens. Continue to add the oils in a thin, steady stream. If using a blender or food processor, simply drop in the rocket leaves and process them into the mayonnaise. If making the mayonnaise by hand, chop the rocket finely and stir it through. Makes about 1½ cups.

Grilled Rump and Vegetables

Succulent and full of flavour, barbecued rump and grilled summer vegetables are combined here in a hearty one-platter meal. Alternatively, pile it all into split French sticks for a hand-held sandwich.

  • 3 tablespoons olive oil
  • 3 cloves garlic, peeled and grated
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons lemon juice
  • 2 x 600g pieces rump steak, 5cm thick
  • 2 red peppers (capsicums)
  • 2 yellow peppers (capsicums)
  • 18 asparagus spears
  • 1 red onion, peeled and thickly sliced
  • Olive oil for cooking
  • Sea salt
  • Fresh coriander sprigs

Combine the olive oil, garlic, cumin, coriander and lemon juice in a shallow dish. Coat the meat with the marinade, cover and refrigerate overnight. Cut the peppers lengthways into four. Remove the core and seeds, then cut each quarter in half, again lengthways. Snap hard ends from the asparagus. Brush the vegetables with olive oil and season with a little sea salt. Grill the beef and vegetables over medium to high heat until the vegetables are lightly charred and tender and the steak medium-rare. Keep the vegetables warm and allow the meat to rest for five minutes. Cut the meat into 1cm slices and layer it on a platter with the grilled vegetables. Garnish with the coriander sprigs and serve with crusty bread to mop up the juices. Serves 6–8.

Char-roasted Balsamic and Rosemary Onions

These sweet caramelised onions and fragrant rosemary sprigs marry well with roasted and barbecued red meats.

  • 6 medium onions (a mix of brown, white and red)
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary
  • Sea salt and freshly ground black pepper
  • Fresh rosemary sprigs and leaves for garnishing
  • 2 tablespoons peppery extra virgin Olive oil

Preheat the oven to 180°C. Peel and cut the onions in half through the middle. Arrange the onions cut-side down in a roasting pan and sprinkle with the vinegar, olive oil and rosemary. Roast for 25–30 minutes. Finish off the cooking on a medium-hot barbecue grill for about five minutes on each side. Arrange in a serving dish and sprinkle over the seasonings, remaining fresh rosemary and extra virgin olive oil. Serves 4–6.

About the book

The easy but stylish recipes, evocative images and gorgeous design in Beach Bach Boat Barbecue work together to capture the essence of the quintessential Kiwi summer — so it's not hard to see why the first book by this name became an instant hit from one end of New Zealand to the other.

A second volume followed and both editions became award winners and proven bestsellers, reprinting numerous times.

Over 50,000 were copies sold of Beach Bach Boat Barbecue 1 and 2. The former was a finalist in the Montana Book Awards, while the latter won Recipe Book of the Year in the Culinary Quill Awards.

Now, by popular demand, the best recipes from the two books have been distilled into one giftable collection, producing not only a stunning lifestyle cookbook, but an inspirational resource for all casual entertaining.

Penny Oliver's enticing recipes rely on fresh, top quality seasonal ingredients and are grouped in four chapters, each of which celebrates a popular aspect of the New Zealand summer. They don't literally need to be created at the bach, eaten on the beach, enjoyed on the boat or cooked up at a seaside barbecue — they're simply to be enjoyed with friends and family.

They are showcased against a background of evocative images, taken by Ian Batchelor, that instantly call to mind wonderful holiday memories.

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