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Booker's mixed grill


  • Preheat oven to 180°C fan forced (200°C normal).
  • Blanch the sausages in a pot of boiling water until firm to the touch. Drain well. 
  • Then place the tomatoes and mushrooms in an oven tray in one layer. Sprinkle with oil and seasonings, and cook in the oven until tender. 
  • At the same time, cook the sausages, bacon, steaks and lamb on a lightly oiled ridged grill (or BBQ) to the desired degree - in that order. 
  • To serve, arrange the meat and vegies on individual plates (or one large plate), garnish with watercress and place rounds of the butter on the lamb and steaks.


  • 4 sausages
  • 4 red tomatoes, cored & halved
  • 4-8 medium-large flat mushrooms, peeled
  • olive oil
  • sea salt & freshly ground pepper
  • 4 rindless bacon rashers
  • 4 small fillet steaks, trimmed of all fat & sinew
  • 4-8 lamb cutlets, French trimmed
  • a bunch of watercress
  • lemon-parsley butter (or plain good quality butter)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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