They say the best way to the heart is through the stomach. Let’s find out if that’s true! Check out some of our favourite Valentine’s Day recipes and what’s more romantic than a roaring fire? A grill fire!
Here are some of our favourite starter and main course recommendations to help you cook up a storm ready for this Valentine’s day.
Lemon Butter Grilled Lobster Tails
Whoever said seafood was difficult? These are quick to make with minimal prep work required! This recipe is a fancy but simple starter to try.
This recipe is for 4 lobster tails but can be easily adapted if they’re too good you just have to make more!
All you’ll need is:
- 1/4 cup butter, melted
- ½ of lemon – squeezed for juice
- 1 tbsp fresh thyme
- 1 garlic clove, minced
- 1/8 tsp sea salt
- 1/8 tsp paprika
- 4 lobster tails
- 1 tbsp olive oil
- Ground black pepper
- Preheat grill to medium-high heat.
- Mix together melted butter, lemon juice, thyme, garlic, sea salt, and paprika, and set aside.
- Cut down lengthwise through the centres of the softer bottom shells of the lobster tails. Be careful not to cut through the top shells.
- Brush the cut side with the oil, then sprinkle with salt and pepper.
- Place the tails cut side down on the heated grill for 5 minutes, until the top shells are bright red.
- Flip the tails over and spoon the lemon butter mixture on top of each tail.
- Grill for 4-5 more minutes.
- Serve the lobster tails with the rest of the lemon butter.
Or for a veggie/vegan alternative:
Grilled Stuffed Mushrooms
Serves 2 – 2 mushrooms each
You will need:
- 4 Large mushrooms
- A tbsp olive oil
- 1 bell pepper (we recommend orange/yellow for a sweeter taste)
- 1 red jalapeño pepper
- ½ silverskin onion
- 1 cup Gruyère cheese (Can be left out for vegan)
- ½ cup Panko breadcrumbs
- Salt and Pepper to season
- Using a small knife, hollow out a bit of each mushroom to create a cavity for stuffing. Be careful not to cut through the mushroom or your stuffing will leak!
- In a medium sized pan, heat a tablespoon of olive oil over a medium heat. Add the diced peppers and onion, and season with a pinch of salt and pepper. Cook the vegetables until they soften, approximately 4 to 5 minutes. Remove the vegetables from the heat and let cool briefly. Stir in the grated cheese.
- In a small skillet, toast breadcrumbs over a low heat until they are lightly browned.
- Stuff the mushrooms with the pepper and cheese mixture. Sprinkle breadcrumbs on top of each mushroom.
- Fire up your grill and carefully place the stuffed mushrooms on the hot grill. Cover and let the mushrooms cook for 5 to 6 minutes until the cheese is melted and the mushrooms are just cooked through. Serve while warm!
For the main event this Valentine’s Day, you can’t go wrong with a classic.
Red Wine Marinated Steak
Consult the BBQ bible if you need a bit of help with which steak to choose. It’s worth prepping the day before. Letting your meat sit in the marinade overnight will really pack a flavour punch on the night.
You will need:
- 2 cups red wine
- 2 Tbsp soy sauce
- 0.5 cup olive oil
- 2 tsp salt
- 2 tsp ground black pepper
- 4 tsp minced garlic
- 2 tsp onion powder
- 2 steaks (your cut of choice)
- In a small bowl whisk all the ingredients except the steak.
- Add steaks to a resealable zip lock bag or large bowl and pour the marinade over the top of the steak. Squeeze as much air out of bag as possible and seal.
- Marinate for at least 2 hours or overnight.
- Fire up your grill to medium-high. Place steaks on grill. Cook 4-6 minutes per side or until the internal temperature reaches at least 65 degrees Celsius for medium.
- Let steaks rest for at least 3 minutes before serving.
A great side for this recipe is garlic and rosemary potatoes.
A veggie/vegan alternative:
Step away from the bean burger because we have something new for you to enjoy this Valentine’s day. In this recipe a head of cauliflower is cut into steaks, grilled and then topped with a vibrant chimichurri sauce which is packed full of herby and aromatic flavours.
This recipe serves 2
- 2 small head cauliflower
- 2 cups packed fresh parsley
- 3 to 4 cloves garlic crushed
- 1 medium shallot
- 1 chilli pepper finely diced
- The juice from 1/2 lemon
- 1/2 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tsp salt
- 1 tbsp fresh oregano
- Fire up the barbecue to a medium heat.
- To cut the cauliflower steaks, remove the leaves from the base of the cauliflower and cut the cauliflower into 4 steaks. Be sure to get a portion of the core in each one as this will hold them together.
- Combine all of the ingredients for the chimichurri and blend until smooth.
- Brush the top side of each cauliflower with a spoonful of the chimichurri sauce and then place the steaks oiled side down on the grill.
- Close the lid to the barbecue and let the steaks cook for 5 minutes. Brush the top sides of each steak with chimichurri sauce before flipping them over and grilling for another 5 minutes. The steaks should be tender with darkened grill marks on both sides.
- Serve the cauliflower immediately with the chimichurri evenly spread on top.
Keep your eyes peeled for any of our new BBQ recipes and share with us any of your favourite BBQ snacks and pics!
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