You may never have seen bush cooking like this before.  A three course meal, all made from the basics and the Auspit - just imagine what can be done at home.

APPETISERS

• Baby squash and Cherry tomato

1. Coat the vegetables in olive oil and your favourite herb
2. Thread onto spike...
3. ...and roast

• Mini Chicken wings or drumsticks (have never tasted like this before)

1. Fit onto squeezeloc spikes
2. Coat with marmalade and coriander
3. Roast until golden brown

• Smoke roasted Asparagus

1. An amount of fresh asparagus spears, wash and prepare
2. Lightly coat in virgin olive oil and roll in parmesan cheese and herbs
3. Fit across squeezeloc spikes and roast 3-4 minutes or until golden brown

• Garlic Prawns

1. Peel and slide onto squeezeloc spikes
2. Coat with butter, sprinkle with garlic (granules or crushed)...
3. ...and roast

 Recipe Ideas | Top of Page

MAINS

Crayfish | Prawn | Pork | Lamb | Beef | Venison | Chicken

CRAYFISH

• Crayfish

1. Whole in shell, fit onto spit bar
2. Cook hot and quick
3. Enjoy

• Crayfish Tails

1. Baste with butter and garlic crushed or granulated.
2. Fit onto spit bar
3. Cook reasonably quickly until golden brown.

Try this:

Slices of cheddar cheese, fasten with tooth picks to the crayfish, cheese will melt over crayfish. ( If it doesn't get to the plate be careful of the fingers, cheese does get hot & sticky)
 

PRAWN

Garlic Prawns Wash and peel prawns Fit prawn onto SS2 squeezeloc spikes Baste with a mixture of butter and garlic, sprinkle herbs to suit Roast until golden brown.
PORK
Pork Pieces Marinade 3 tablespoons marmalade jam 2 tablespoons olive oil 1 teaspoon soy sauce 1 teaspoon rosemary Combine ingredients and pour over pork pieces and leave for 2-3 hrs. Thread pieces onto spit and roast
LAMB
Lamb Marinade 1/2 cup olive oil oregano herbs to suit 2-4 cloves crushed garlic juice from 1-2 lemons   Greek Lamb Marinade - suitable also for Pork or Chicken 1 heaped tablespoon of sweet paprika 2 to 3 garlic cloves finely chopped or minced 1 large onion 2 heaped tablespoon salt 6 to 8 tablespoons oregano 2 lemons juiced 4 tablespoons of olive oil (for chicken or pork only)
CHICKEN
Roast Chicken Stuff with bacon and onion, and push garlic butter under skin Fit chicken onto spitbar .. .. and roast
BEEF
Tips for Beef.  Cut garlic cloves into long segments, pierce meat with a fillet type knife in different places and push garlic into meat. Beef Marinade 1/4 jar raspberry jam 1 1/2 tablespoons of your favorite mustard 1/4 cup olive oil Thai Marinade - suitable for Beef 1 tablespoons soy sauce 1 tablespoon Worcester sauce 2 tablespoons sweet chille sauce 1 tablespoon sesame seeds 2 cloves garlic finely chopped or minced 2 tablespoons olive oil This will be enough for approx 2kg roast beef Mix ingredients together and place into a container with meat and leave for 3 hrs or over night if desired. Place meat on spit and roast, basting during cooking with marinade.
VENISON
Roast Venison Brush venison with with olive oil Fit meat onto spit bar Brush or dribble sweet chilly sauce over while cooking. Alternate mixes with sweet chilly sauce include Vegemite or Promite to taste. Oyster sauce is excellent if available. 70% chilly 30% oyster sauce.

 Recipe Ideas | Top of Page

VEGETABLES

• Capsicum
  Place whole on spit bar, brush with olive oil roast until outer skin is blistered completely.
  Remove skin and enjoy.
   

• Potato, Pumpkin & Beetroot
  Taken care of by the Spitmate™, one of the new accessories due for release in 2006
   

• Onion
  Peeled and speared onto spit bar, brush with olive oil and roast, or cut into sections and cook in Spitmate^® until golden brown.

 Recipe Ideas | Top of Page

FRUITS

• Baked Apples and Pears
  Leave skin on and core or spear onto spikes.
  Roast until tender, then remove from spit and peel skin off.
   

• Corn Cobs
  Push onto spikes, coat in butter and cook
   

• Whole Potatoes-Large
  Wash thoroughly, coat lightly with oil, fit onto spikes
   

• Baby Potatoes Whole
  Wash, roll in oil and McCormicks Italian mixed herbs, put into Spitmate
   

• Smoke Roasted Vegies
  Peel and chop Potato,Pumpkin,Carrot,Beetroot(fresh), roll in olive oil and coat with herbs, place in Spitmate.

 Recipe Ideas | Top of Page

SAUCES

• Rhett's Favourite
  70% sweet chilly and 30% oyster sauce.
  It can be used as a marinade or sauce.

Applicable to all meats.

Tips for Marinades.

Quantities shown below are suitable for approximately 6 people. If cooking for more than 6 people then increase to suit. 

If cooking chicken or pork only add olive oil as these meats contain less fat. 

• Place all ingredients into a mixing bowl and mix.

• Place in meat and leave preferably for 2-3 hours, if leaving for longer period omit lemon until the last 1hr as the lemon acid will "cook" the meat if left too long.

• Place meat on spit and roast, basting as it cooks if desired with left over marinade.

 

 Recipe Ideas | Top of Page

DESSERTS

• Hot Toffee Orange
   
  1. peel orange and break into sections
  2. place on spikes and dribble with honey or Capilano english toffee
  3. cook for a short time until lightly golden
  4. if available inject honey into orange with a food syringe

• Cinnamon Apple
   
  1. peel apple, quarter & wash
  2. roll in sugar and cinnamon while wet
  3. place on spikes and cook only until just golden brown (too brown will taste of burnt sugar)

• Peaches, Nectarines & Apricots

1. Peel, halve, remove seed and roll in breadcrumbs.
2. Fit onto squeezeloc spikes
3. Switch on drive motor and while rotating drizzle honey (Capilano english toffee or try your own favourite topping)
4. Cook until breadcrumbs are golden brown approx 3-5 mins

• Golden Apples
   
  1. peel apples and quarter
  2. place on spikes and brush with Nestle milk
  3. cook only until light brown (too brown will taste of burnt sugar)

   

• Marshmallows

1. thread marshmallows onto spikes
2. cook approx 1 - 2 minutes (beware: they turn from plush to mush very quickly).

(spit bar may have to be used to repel advancing marauders!)

 Recipe Ideas | Top of Page