Ooh! Aah! Glenn McGrath
Hickory sauce is so versatile it lends itself to many foods from
beef, lamb & pork to chicken & seafood, not to mention it
goes well with many vegetables and pulses.
OOH! AAH! GLENN McGRATH
HICKORY SAUCE RECIPES
There are many quick & easy ideas suitable for using Hickory
sauce.
- bacon, lettuce & tomato muffins
- mix with tomato paste for a delicious smoky flavoured pizza
base
- use as a glaze for meat loaf
- add to pea & ham or vegetable soup
- olive oil, rosemary and garlic marinade for lamb
- add a few tablespoons to casseroles
- homemade hamburgers
- add to your favourite spare-rib recipe
- replace wostershire sauce to create Smoky Oysters Kilpatrick
| PRAWN
DIP |
1 cup prawns cooked & shelled
1/4 cup Ooh! Aah! Hickory sauce
2 boiled eggs finely chopped
|
1/2 cup mayonnaise
1 small onion finely chopped
1/2 cup celery finely chopped |
| Cut prawns into small pieces.
Gently mix the remaining ingredients until well combined. Serve
with assortment crackers or vegetable sticks |
| BARBECUED
LAMB CHOPS |
8 lean lamb chops – chump or forequarter
juice 1/2 lemon
1 tablespoon oil sauce
1/2 teaspoon basil |
2 tablespoons red wine
1 clove garlic – finely chopped
1/4 cup Ooh! Aah! Hickory
3 tablespoons honey |
| Mix basting ingredients together.
Use towards the end of the cooking time otherwise the chops
may burn. Serves 4 |
| BUTTERFLY
PRAWNS |
1 1/2 kg raw king prawns – peeled
1/4 cup finely chopped parsley
juice of 2 limes
3 tablespoons Ooh! Aah! Hickory sauce |
1 clove garlic
sprig rosemary finely chopped
2 tablespoons olive oil
freshly ground black pepper & salt |
Rinse peeled & de-veined
prawns in salty water. Pat dry. To butterfly prawns cut along
the back without cutting completely through.
Combine remaining ingredients together in a large bowl. Add
the prawns and stir gently. Marinate for 1 hour.
If using bamboo skewers, soak in warm water for at least 30
minutes.
Using a pair of skewers, placed approximately 5-6 cm apart,
spread out the prawn and weave the flesh onto the skewers.
Preheat the grill until very hot.
Grill prawns for 2-3 minutes until each side has turned pink
and are cooked through.
Remove prawns from skewers and serve with a green salad. |
| NO COOK
AVOCADO & PRAWN KEBABS |
| 2 firm avocados cut into cubes
3 tablespoons lemon juice
20 large prawns – cooked & shelled
20 small-medium cherry tomatoes
10 bamboo skewers |
Hickory Dipping Sauce
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons Ooh! Aah! Hickory sauce |
Place avocado cubes in a bowl,
pour over lemon juice & toss to coat.
Using two of each ingredient, thread tomato, prawn and avocado
alternately onto the bamboo skewers.
To make dipping sauce, place ingredients in a bowl and mix until
well combined. Serve sauce as an accompaniment to prawn &
avocado kebabs. |
| CHEESEY
BEEF RISSOLES |
700 grams lean beef mince
3 tablespoons Ooh! Aah! Hickory sauce |
1 small onion finely chopped
60g tasty cheese - cubed |
| Place mince, onion and
hickory sauce in a bowl. Mix to combine all ingredients.
Form into 8 patties. Poke a cheese cube into the centre of
each patty, carefully covering it.
Preheat lightly oiled barbecue or fry pan to medium heat.
Cook the rissoles for 4-5 minutes on each side or until cooked
through.
Serves 4-6.
These are great with salad or vegetables and suitable for
lunch boxes and picnics. |
| CHICKEN
DRUMMIES |
12 chicken drumsticks
1 - 2 cloves garlic – crushed
1/2 teaspoon sesame oil |
1/2 cup Ooh! Aah! Hickory sauce
2 tablespoons grated ginger
2 tablespoons honey |
Remove skin & trim any
fat from drumsticks. Combine remaining ingredients in a bowl
and mix well. Add drumsticks to the sauce mixture; cover and
refrigerate for at least 2 hours.
Remove drumsticks from marinade, reserving the excess to be
used for basting. Place drumsticks on a wire rack over a foil
lined baking dish. Set oven temperature to 160∞ - 170∞C.
Cook uncovered, basting with reserved marinade, for approximately
35-45 minutes or until chicken is tender and brown. |
| EASY MINI
PIZZAS |
2 sheets ready-rolled puff pastry
60g sliced salami
3 firm tomatoes – peeled
10 stuffed or black olives
|
4 tablespoons Ooh! Aah! Hickory sauce
250g mozzarella cheese
chopped basil or parsley |
Using an 8cm pastry cutter,
cut out 9 rounds from each sheet of pastry. Place the rounds
on oven trays. Spread each round lightly with Ooh! Aah! Hickory
sauce. Place a slice of salami; slice of tomato, basil or parsley,
then sprinkle with grated mozzarella. Top with sliced olives.
Bake in a moderately hot oven 220-230∞C for 10- 15 minutes
or until cooked & browned. Place on wire rack to cool for
a few minutes before serving.
Variations could include corn, pineapple, asparagus and/or capsicum.
Makes 18. |
| LAMB AND
VEGETABLE PIE |
1 tablespoon olive oil
2 cloves garlic – crushed
400g can tomatoes
1/4 cup red wine
1/2 cup vegetable stock
small bunch spinach – trimmed
1 egg - beaten |
1 medium onion
750g lean minced lamb
1 tablespoon tomato paste
1/4 cup Ooh! Aah! Hickory sauce
150g mushrooms
1 sheet ready-rolled puff pastry
2 tablespoons sesame seeds |
Heat oil in a large pan;
cook onion, stirring until transparent and soft. Add garlic
and lamb. Cook, stirring until well browned and cooked through.
Add undrained chopped tomatoes, tomato paste, wine, Ooh! Aah!
Hickory sauce and stock. Bring to boil; reduce heat and simmer
uncovered about 30 minutes or until mixture has absorbed most
of the liquid.
Cook mushrooms in a little butter or oil until tender. Wash
spinach well and shake off excess water. Microwave on high
heat for approximately 3 minutes or until wilted. Rinse under
cold water, drain, and squeeze out excess moisture.
Add mushrooms to lamb and tomatoes. Place the lamb mixture
into a lightly oiled 20cm pie plate. Top with spinach. Place
puff pastry over the pie ingredients; trim to size. Brush
with beaten egg and sprinkle with sesame seeds. Make shallow
cuts in the pastry to allow steam to escape and pastry to
rise.
Bake in a preheated, moderately hot 220-230∞C oven approximately
20-30 min or until heated through and top is golden brown.
Serves 4 - 6 |
| HARICOT
BEAN SOUP |
225g haricot beans – soaked overnight in
cold water then drained and rinsed
2 tablespoons olive oil
2 carrots
2 sticks celery
2 litres water
1 tablespoon Ooh! Aah! Hickory sauce
|
Chopped parsley
1 leek
1 medium onion
1 clove garlic – crushed
1 tablespoon tomato paste
1 teaspoon salt / pepper to taste
1/4 teasooon paprika |
Wash leek well under running
water to remove all grit. Heat oil in a large saucepan. Add
chopped leek, carrots, onion, celery and crushed garlic; fry
for 3-4 minutes without browning. Stir in beans, add water,
tomato paste & Ooh! Aah! Hickory sauce and bring to the
boil. Lower heat, cover the saucepan and simmer for 1 hour or
until the beans are tender.
Stir in the remaining ingredients and simmer for 5 minutes.
Serve with crusty bread. |
| MEXICAN
VEAL |
500g thinly sliced veal cutlets
2 tablespoons seasoned flour
1 – 2 tablespoons olive oil
1 large onion – chopped
2 cloves garlic - crushed |
4 tablespoons Ooh! Aah! Hickory sauce
1/2 cup tomato juice
1 small green capsicum – sliced
Chopped parsley |
| Coat veal with seasoned flour.
Heat oil in frypan, cook veal until lightly browned on both
sides but not cooked through. Remove from pan. If required add
a little extra oil to the frypan. Add onions and gently sauté
until transparent. Add remaining ingredients except parsley.
Stir well to remove dregs from bottom of frypan. Return veal
chops to the sauce ingredients. Simmer with lid on for approx
45 mins – 1 hour stirring occasionally. Serve sprinkled
with parsley. Goes well with mashed potato and vegetables of
your choice. |
| TUNA CASSEROLE |
1 1/2 cups pasta of your choice
1 medium onion – chopped
1 small capsicum – chopped
2 large ripe tomatoes – skinned & chopped
1/2 teaspoon mixed dried herbs or generous
amount of fresh basil, parsley & sprig of thyme |
3 tablespoons Ooh! Aah! Hickory Sauce
1 cup cooked peas
425g can tuna – reserve brine
1 cup fresh breadcrumbs
1/2 cup grated cheese |
| Cook pasta in plenty of boiling
water until al dente. Drain. Gently sauté onion and capsicum
in a little olive oil or butter until transparent. Add tomatoes,
mixed herbs and hickory sauce. Stir and cook over medium heat
for a few minutes. Add peas and flaked tuna, adding a little
reserved brine if mixture appears too thick. Add pasta, and
gently stir to combine all ingredients. Reheat for a short time.
Place mixture into a lightly greased casserole dish, sprinkle
with combined breadcrumbs and cheese. Place in hot oven or under
griller until the cheese and breadcrumb topping is golden brown
and melted. Serve with green salad. |
| CHINESE
TRIANGLES |
1 teaspoon sesame oil
1 teaspoon ginger – finely chopped
1 clove garlic – crushed
250g pork – minced
2 tablespoons Ooh Aah Hickory sauce
1/2 teaspoon Chinese five spice powder |
1/4 cup beans – finely chopped
1 carrot – grated
1/2 cup bean sprouts
15 sheets filo pastry
2 tablespoons vegetable oil
4 tablespoons sesame seeds |
| Heat oil and cook ginger and
garlic for 1-2 minutes. Add pork and cook for a few minutes
on high heat. Reduce heat & add Hickory sauce, five-spice,
beans, carrots and cook until pork is browned and cooked through.
Add bean sprouts. Remove one sheet of filo pastry and cover
the remaining sheets with a clean damp tea towel to prevent
from drying out. Lightly brush oil onto the sheet of filo then
fold pastry into thirds lengthwise. Place a tablespoon of filling
at the bottom corner of the pastry. Fold over the pastry to
form a triangle and continue folding keeping the triangular
shape. Place on a lightly oiled tray. Continue making until
the filling has been used. Scatter sesame seeds onto the triangles.
Bake at 200∞C for approx 20 minutes. Makes 15. Hickory
or soy sauce can be used for dipping if desired. |
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