4 bites: Barbecue bites

Warren Elwin shares barbecued bites for summer garden parties

Chooks in a blanket

1. Cut strips of bacon into 3 pieces, clean and cut a pottle of chicken livers into bite-sized pieces, then wrap a piece of bacon around each and secure with toothpicks.
2. Barbecue over a low heat, turning often, until the bacon is cooked.
3. Brush with an Asian glaze, or a barbecue or hot sauce to serve.

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Cheerios

1. Barbecue chipolata sausages (ask your butcher, we got ours from the Grey Lynn Butcher) until just cooked through and match them with homemade sauces.
2. We've paired a minty salsa verde with gourmet lamb chipolatas. Try plum sauce for venison, a spicy tomato sauce for beef, or a lemony tzatziki with chicken chipolatas.

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Fish 'n chips

1. Wet smoking chips and place them in a metal smoker box (from hardware stores). Light one burner on a gas barbecue and turn it to low. Balance the smoker directly over that burner and close the barbecue lid.
2. Place salmon or kingfish fillets on a foil sheet and sprinkle with salt, pepper, lemon zest, some of your favourite rub and brown sugar. Once the smoker is smoking, place fish on the barbecue on the opposite side to the smoker. close the barbecue lid and let the fish hot smoke until just cooked.
3. Serve warm pieces of fish on large potato chips and garnish with pickled ginger and chervil, or chipotle mayo and micro greens.

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Sweet chilli mussels

2-3 cloves garlic
1 tsp salt
2 finely chopped spring onions
1 knob grated ginger
Zest and juice 1 lemon
1 finely chopped fresh chilli
1 crushed piece lemongrass
1 cup white wine
1 glug olive oil
24 cleaned mussels
Sweet chilli sauce to serve

1. Crush garlic with salt. Add to a bowl with spring onions, ginger, the zest and juice of a lemon, fresh chilli, some freshly ground black pepper, lemongrass, white wine, and a glug of olive oil. Whisk together.
2. Toss mussels on a barbecue hot plate, pouring this mix over them to flavour and steam them open.
3. Once cooked, open and serve on the half shell, brushed with a sweet chilli sauce.

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