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Cooking Guide & Recipe Suggestions
The e2go grill
cooking guide
Tip and Hints...
Lighting and pre-heating the e2go grill
3yPosition the barbecue so that any breeze or wind available, will be heading to the front
of the e2go grill. This will help facilitate any smoke from the cooking process to come out
of the rear vent of the hood and blow away from your working area.
3 Fully open the hood of the barbecue.
Turn on the gas supply at the bottle, then
depress and turn the e2go Grill gas control
knob anti-clockwise slowly to the high
position. Once lit, shut the hood and preheat
for 8 minutes, or until the hood mounted
temperature gauge reaches the middle
12 o’ clock position. You will then have reached
the ideal cooking temperature of 185°C.
3 During roasting or grilling, maintain a
constant temperature by adjusting the
gas control knob as required. Weather
temperature and wind conditions will vary
the eciency of the barbecue and slight
adjustments will need to be made.
Preparing to grill directly onto
the griddle and at plate
3 Prepare the cooking surface by carefully wiping the grill bars all over with an oil moistened
cotton cloth. This will help season the surface of the cooking area and also help prevent the
foods from sticking to them.
3 When grilling foods it’s recommended to turn the food items only once during the cooking
process. Grill the presentation side rst, then turn only once and nish the cooking process.
3 Grilled and roasted meats need to be rested immediately after being cooked. Resting
time should be at least half of the original cooking time. If you grill a steak for a total time
of 10 minutes, then you should rest the meat for 5 minutes.
How much food
to barbecue
3yOnly use no more than two thirds of the
cooking surface when grilling. Do not overload the e2go Grill with a full grill plate of food
items. The barbecue relies on convection heat
(hot moving air) to create a perfect cooking
environment. Too much food will block the air
movement and so it’s better to grill in smaller
batches.
3yA much better result is achieved when a
steak is turned over onto a clean, new hot part
of the grill plate. This will sear and seal the steak
much quicker and give a better end result.
3yResting meats allows the internal juices to warm up evenly and settle into the muscle tissue.
This prevents the juices to escape out when cut. Resting should be done in a warm position
and covered, but not fully enclosed. If fully enclosed, the meat will steam from its own heat and
become overcooked.
Locking in the flavour
Barbecued foods get their unique avour
from the smoke that they produce. Juices
are released from the meats and foods
during the cooking process and these juices,
combined with various seasonings create
avoured smoke. By keeping the hood down,
these avours are transferred to the foods
being grilled or roasted.
Roasting
3ySelect a roasting pan the ts neatly into the
centre part of the grill area. The e2go grill has a
high mounted hood, so large chickens and meat
joints can t in quite suciently.
3yLine the baking trays with baking paper to
reduce the chance of foods sticking and burning.
Extra avour and moisture can be achieved by
lining the top of the baking paper with sliced
onions, fresh herbs and seasonings, then placing
the meats for roasting on top.
3yBegin the roasting process by using high heat
to brown the meats rst, then turn down to nish
the cooking process. Baste several times during
the cooking process to add avour and moisture
to the roast.
3yThe use of a standard meat thermometer will
allow you to roast to the exact rareness required.
A perfectly roasted chicken will be 85°C internally
and a rare loin of lamb or beef llet will be 57°C in
its centre.
Grilled Spatchcock with
Wasabi Mustard Butter
BBQ Pork Ribs
Preparation time: 1 1/2 hours
Cooking time: 1 hour
Serves: 2-4 people
INGREDIENTS
2kg pork spare ribs
1 cup (250ml) tomato puree
3 tbs (1/4 cup) honey
2 tbs sweet chilli sauce
1/4 cup (60ml) hoisin sauce
1/4 cup (60ml) lemon juice
2 garlic cloves, crushed
oil to brush
METHOD
Preheat the oven to 190C
Arrange the ribs in a single layer in a roasting dish
and cook for 45 minutes or until tender. Once
cooked transfer to either a glass or ceramic dish,
and drain away any excess fat. Allow the ribs to
cool slightly.
Combine the tomato puree, honey, sweet chilli
sauce, hoisin sauce, lemon juice and garlic. Pour
the marinade over the ribs, making sure they are
covered and evenly coated. Once marinade has
been spread evenly cover and refrigerate for at
least 1 hour.
Preheat the barbecue to high and brush a little
with oil. Cook the pork ribs for 15 minutes,
turning occasionally and basting with any of the
remaining marinade until golden and crisp.
Preparation time: 40 mins
Cooking time: 20 mins
Serves: 1 or 2 people
INGREDIENTS
4 spatchcock
2 tablespoons dijon mustard
2 cloves garlic, crushed
wasabi mustard butter
250g soft butter
2 teaspoons chopped thyme leaves
1 tablespoon chopped coriander
1 tablespoon chopped dill
1 tablespoon chopped chives
1 clove garlic, crushed
1 teaspoon wasabi powder or wasabi paste
(found in the asian section of your supermarket)
2 teaspoons dijon mustard
2 teaspoons soy sauce
METHOD
Cut down either side of the backbone of the
spatchcock and remove. Flatten the bird slightly
by pressing down on it and spread with the
combined garlic and mustard. Set aside.
To make the butter: Mix all ingredients
together and process in a food processor.
Shape into a cylinder and wrap in foil.
Heat barbecue and cook spatchcock for
about 20 minutes until skin is brown and crisp.
Test by piercing the thigh with a sharp knife
– the juices should run clear.
Serve with wilted spinach, kiper potatoes
and a generous slice of the butter.
Tip: Use a sharp knife or poultry shears/
scissors to cut the spatchcock.
Mini Hamburgers
Mushroom lamb kofta
Preparation time: 45 mins
Cooking time: 20 mins
Serves: 4 people
INGREDIENTS
1 tbs olive oil
300g cup mushrooms, nely chopped
3⁄4 cup at leaf parsley leaves
1 small red onion, chopped
2 garlic cloves, chopped
1 tsp ground coriander
1 tsp ground cumin
1⁄4 tsp ground cinnamon
400g lamb mince
Olive oil cooking spray
Warm naan bread, yoghurt
and tabouli, to serve
METHOD
Heat a large non-stick frying pan over high heat until
hot. Add oil and mushrooms and cook, stirring often,
for 5 minutes or until mushrooms tender. Remove
from heat. Set aside for 10 minutes. Drain excess liquid.
Combine parsley, onion, garlic and spices in a food
processor. Process until nely chopped. Add the
mushrooms and mince, use the pulse button to process
until well combined. Season with salt and pepper.
Use wet hands to mould heaped tablespoons of
mixture around eight metal skewers, squeezing the
mixture tightly. Place on a tray. Cover and refrigerate
30 minutes if time permits.
Preheat barbecue plate on medium-high.
Spray the skewers with oil, turning to coat all sides.
Barbecue for 10-15 minutes or until just cooked
through. Serve with warm naan bread, yoghurt
and tabouli.
Preparation time: 45 mins
Cooking time: 15 mins
Serves: 5-10 people
INGREDIENTS
10 hamburger buns, halved
500g minced beef
1/3 cup dry breadcrumbs
1 large onion, grated
20ml (1 tbs) Worcestershire sauce
1/3 cup tomato sauce, plus extra
to serve
1/2 tbs mixed dried herbs
1 egg yolk
80ml (1/3 cup) olive oil
10 slices tasty cheese, quartered
BBQ sauce and baby rocket leaves
to serve
Cocktail sticks to serve
METHOD
Using a 4cm pastry cutter to cut out 30 rounds
from the tops and 30 rounds from the bottoms of
the 10 hamburger buns and set them aside.
Place the minced beef. breadcrumbs, grated onion,
Worcestershire and tomato sauce, mixed herbs and egg yolk
in a bowl. Season with salt and pepper and mix well together.
Use wet hands to form 30 small burgers. Refrigerate the
mixture for 30 minutes to chill.
Heat the barbecue, then place the patties on either the
grill plates or at plate and cook for 1 -2 minute each side,
they should still be rare in the centre.
Place the buns on the grill plate, to have a warm toasty
bun. Then top the bun with your quartered cheese slice.
Sit each burger on a bun base. Top with barbecue
sauce and rocket, place the tops on the burgers and
secure with a cocktail stick.
Grilled salmon with capers,
chilli and chives
Greek Quail Kebabs with
creamy basil and feta sauce
Preparation time: 60 mins
Cooking time: 45 mins
Serves: 6-8 people
INGREDIENTS
800g quail medallions, halved
2 teaspoons dried mint
2 teaspoons crushed black pepper
3 cloves garlic, crushed
1 large lemon, peeled and esh nely chopped
2 tablespoons olive oil
salt and pepper to taste
1 red capsicum, cut into 2cm dice
1 red onion, cut into a large dice
250g haloumi, cut into 12 pieces
12 medium fresh bay leaves
feta sauce
300g danish feta, crumbled
1 clove garlic, crushed
1/4 cup chopped basil
2 tablespoons lemon juice
3 tablespoons olive oil
Greek pitta bread
Olive oil for brushing
METHOD
Combine quail with mint, garlic and lemon esh. Add oil and
mix well; season with salt and pepper. Marinate for 1 hour.
Thread 2 quail pieces onto a skewer, followed by a piece of
capsicum, and then 2 pieces of quail. Thread a piece of onion
and haloumi and nish with 2 pieces of quail and a bay leaf.
Brush skewers with any left over marinade and set aside.
To make the feta sauce; place feta, garlic, basil and
lemon juice into the bowl of a food processor and
process until smooth. Add oil and mix until sauce
is smooth and runny.
Heat the grill to a medium high heat. Cook kebabs
for 3 minutes each side to your liking. During the last
5 minutes brush pitta bread with oil and cook on
barbecue until warm.
Serve kebabs drizzled with feta sauce and warm
pitta bread to mop up the juices.
Tip: You will need 12 x 20cm bamboo skewers,
soaked in cold water for 30 minutes
Preparation time: 45 mins
Cooking time: 20 mins
Serves: 2 people
INGREDIENTS
2 x 150 g salmon portions (skin o, pin
boned and cut even)
10 ml Jingilli extra virgin olive oil to taste
Salt akes freshly cracked black pepper
½ small bird’s eye chilli (sliced thin)
1 tablespoon small baby capers
2 tablespoons lemon juice
20g unsalted cold butter
2 tablespoons chopped
continental parsley and chives
2 portions cooked sliced Dutch
cream potatoes
1 small zucchini (sliced and grilled)
METHOD
Heat a heavy non stick pan and add
the olive oil.
Season the salmon and cook on high until
you have a good colour. This should take no
more than three minutes. Turn the salmon
over and add the sliced chilli, capers and
lemon juice to the pan.
Grill for only 1 minute, then turn o the
heat and add in the butter, spooning over
the salmon until creamy, then add in the
chopped parsley and chives.
Present on the sliced potatoes and
grilled zucchini.
Grilled Peaches with
a Raspberry Coulis
Chicken and Sage Rolls
with Prosciutto & Spinach
Preparation time: 30 mins
Cooking time: 45 mins
Serves: 4-6 people
INGREDIENTS
12 small chicken tenderloin llets
Freshly ground black pepper to taste
24 fresh sage leaves
6 thin prosciutto slices (cut each into
two long strips)
4 cups washed and spun baby spinach
1/2 cup pine nuts (toasted)
1/2 medium red onion (sliced thin)
2 tablespoons apple balsamic vinegar
2 tablespoons extra virgin olive oil
METHOD
Combine together the baby spinach, roasted pine nuts
and sliced red onions. Whisk the apple balsamic vinegar
with extra virgin olive oil and a little seasoning. Set both
aside until required.
Place two sage leaves onto each chicken tenderloin, lightly
season with pepper and wrap well with the thin prosciutto.
Heat the grill plate on high for 5 minutes and lighlty oil
using a clean cloth. Turn down to low and add the
chicken rolls. Grill turning several times for 10 minutes
or until just cooked.
Dress the baby spinach salad mix and toss lightly, place
onto 4 plates and top each with 3 chicken rolls.
Tip: For a moist succulent result, remove the chicken
rolls from the hot plate several minutes before they
are fully cooked. Place them in a warm place covered
with foil. Make them all the same size to ensure they have
the same cooking time.
Preparation time: 20 mins
Cooking time: 15 mins
Serves: 3-4 people
INGREDIENTS
4 peaches, peeled and cut in half
2 tablespoons of vegetable oil
½ teaspoon of nutmeg
Raspberry Coulis
200g raspberries (frozen are also
okay to use)
2 tablespoons castor sugar
1 teaspoon lemon juice
2 tablespoons water
METHOD
If using frozen raspberries, take them out of the
freezer to defrost about 15 minutes before use.
Place all the sauce ingredients in a food processor or
blender and process to a thin pouring consistency.
Brush the peach halves with the oil and sprinkle a pinch
of the nutmeg over the inside of the peaches.
Place the peaches on a very hot grill, cut side down
rst, cook for about a minute on each side.
Once cooked, serve two halves on a plate and
spoon over your raspberry coulis.
Grilled Spanish Chicken with
Yoghurt, Lime and Spice
Crispy Based
Mediterranean Pizza’s
Preparation time: 45 mins
Cooking time: 5 mins
Serves: 2-4 people
INGREDIENTS
Pizza Dough
Makes 4 x 30cm pizzas
500g strong/pizza our or plain our
1 x 8g sachet dry yeast
270ml lukewarm water
1 teaspoon salt
1 tablespoon olive oil
Olive oil to grease
Topping
Pizza cheese Passata
Salami
Roasted red peppers
Rocket
Olive oil & Olives
METHOD
Place the yeast and water into a bowl and whisk to combine.
Rest in a warm place for 10 minutes or until it begins to foam
Combine the our and salt in a bowl and make a well in the
centre. Pour in the yeast mixture and gently mix to combine.
Once the dough comes away from the sides of the bowl
turn the dough onto a oured work surface. Knead for 8
minutes or until elastic to touch. Place the dough into a clean
bowl lightly greased with the olive oil, cover with a damp tea
towel. Put bowl and dough into a warm place to rest until
dough doubles in size. (May take up to 30 minutes.) To make
a 30cm pizza you’ll need 190g of dough. Once weighed
atten and roll the dough to a thickness of 5mm.
Place onto a lightly oiled pizza pan, or a pizza stone.
It’s great if you can roll the dough out no longer than
30 minutes before using. Keep covered or wrapped prior
to rolling to prevent drying out. Should you need to leave
the dough for an hour or more place in the fridge then
remove and bring to room temperature before using.
Place the pizza stone on it’s rack onto the BBQ and heat it on
high. Place the prepared pizza on the metal tray that comes
with the stone. Then onto the BBQ for 4 minutes with lid
down. Transfer the pizza onto stone for the nal 2 minutes.
Preparation time: 45 mins
Cooking time: 45 mins
Serves: 4-6 people
INGREDIENTS
400g Chicken thigh llets/
or breast llets
2 tablespoons cumin seeds
1 tablespoon coriander seeds
1 teaspoon smoked spanish paprika
1 clove garlic (crushed)
2 green onions
(shallots/spring onions)
1 lime juice (juice only)
1 cup greek style yoghurt
50ml extra virgin olive oil
METHOD
Place a small saucepan on the cook top and set on
low. Dry grill the cumin seeds and coriander seeds
until fragrant. Remove and grind ne in a mortar
and pestle.
Place the spice mix into a a blender along with the
paprika, garlic, green onions, half the lime juice
and yoghurt.
Process quickly until just blended then coat the
chicken llets. Refrigerate for several hours or
until required.
Heat the grill on high for 5 minutes, lightly
oil the surface carefully and add the chicken.
Turn down the heat to low and grill on all sides
for 12 minutes or until just cooked. Present on
steamed rice or in some at bread with a little
rocket or baby spinach
Goes anywhere. Cooks anything.
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