hungryrecipes (Qbag)
We have detailed just a few of the many exciting and delicious Qbag recipes to inspire you - with vegetable, meat and seafood dishes, plus some yummy desserts… Enjoy!
If you have any Qbag recipes that you would like to share, please email us to let us know, and we will happily publish them on our website.
To submit your favourite Qbag recipe email us via our online contact form or fax to (07) 3273 8112.
Roasted potato & Sweet potato, with whole garlic cloves, red onion & fresh Rosemary and Thyme...not just a Winter dish.
Thank you Jessica Blake of Coffs Harbour NSW...a Qbag 5 Pack is on it's way to you!
Cut both the potato and sweet potato into cubes of one size (the smaller they are the faster they will cook). Roughly chop the red onion into segments, one medium sized red onion should be cut into no more than 8 segments. Remove the garlic skin keeping the garlic gloves whole (use up to 10 cloves depending upon personal tatse) and place all the vegetables into a Qbag. Add in fresh Thyme and Rosemary to tatse (but the more the better). If you gently bruise the herbs first in a Pestle and Mortar you will release the flavour. Add good quality olive oil and freshly cracked black pepper and Malvern sea salt to taste. Finally mix together in the Qbag before sealing. Cook on an open top BBQ or in a closed conventional oven at 200 Degrees Celcius for 30- 40 mins or until potato is cooked.
TIP- if you don't overfill the Qbag then you will have room to mix all the ingredients together ensuring the potatoes are coated in the olive oil. For a crunchier potato you will need to open the Qbag viewing window to allow the vegetables to crisp up, but this recipe is actually just as delicious without a really crunchy potato (once agin personal preference).
This vegetable dish can be enjoyed with a variety of meat dishes, which too can be cooked in a Qbag. One Qbag will cater for 2-3 people in this instance.
Pumpkin, Olive Oil & Balsamic Vinegar in a Qbag with Danish Feta, Pine Nuts and Lamb's Lettuce...yum.
Congratulations Sarah Maloy of Camphill QLD...a Qbag 5 Pack is on it's way to you!
Slice a pumpkin (amount dependent upon how many you are catering for), into 2cm x 2cm cubes, pop in to a Qbag, add a little Olive Oil and Balsamic Vinegar (quantities to personal taste), season generously with Salt & Pepper, and pop in the oven for 30 mins at 180 Degrees Celcius. When soft and cooked remove from Qbag and allow to cool for five minutes before mixing with some fresh Lamb's Lettuce (or Rocket) and sprinkle with pine nuts and Feta cheese (Danish Feta is best)...enjoy!
NB. This dish can also be enjoyed hot (without leaves) as an accompaniment to meat dishes.
Ratatouille
On the BBQ or in the oven, tender and delicious vegetables cooked to perfection in the Qbag.
Ingredients
2 Qbags®
1 Aubergine (sliced into 10mm (1/3”) pieces)
1 Red capsicum (de-seeded and roughly chopped)
2 Courgettes (sliced into 10mm pieces)
1 Red onion (peeled and roughly chopped)
1 Clove of garlic (crushed)
1 Tin (250ml) chopped tomatoes
1 Tablespoon of olive oil
1 Teaspoon of mixed herbs
Salt and freshly ground black pepper
Recipe
Heat the oil in a pan, and then add the onion and garlic, sauté for 2 minutes.
Take off heat; add chopped tomatoes, seasoning and herbs. Put to one side and allow to cool. Place aubergine, red capsicum and courgettes in the Qbag, add the cooled tomatoes/garlic/onions, mix thoroughly, (taking care not to damage the foil) fold the open end down twice pressing firmly.
Cooking times
In oven 40 mins/180ºC
On BBQ 25 mins
Tips
- Prepare 2 or 3 hours before required, keep refrigerated.
- When cooking in a conventional oven always place Qbag on a baking tray.
- Once cooked, the Qbag can be used as a serving vessel, just peel away the window and eat from the Qbag. Please make sure the Qbag is taken off the BBQ/out of the oven before removing the window.
Potatoes with Rosemary
Tasty new potatoes and shallots with rosemary cooked in white wine.
(This recipe serves 2 as an accompaniment)
Ingredients
1 Qbag®
400g Small (new washed potatoes)
2 Shallots roughly chopped
2 Slices Bacon chopped into small pieces (remove all fat)
200ml White Wine
Salt and Freshly Ground Black Pepper
Recipe
Boil potatoes for 12 minutes, drain and allow to cool for 10 minutes.
Put potatoes, chopped shallots and bacon in the Qbag.
Season with Salt and Pepper.
Pour wine into the Qbag.
Add 1 piece of Rosemary.
Fold down the open end twice pressing firmly.
Cooking times
In oven 12 mins/200oC/Gas Mark 6
Tips
- Prepare 2 or 3 hours before required, keep refrigerated.
- When cooking in a conventional oven always place Qbag on a baking tray.
- Once cooked, the Qbag can be used as a serving vessel, just peel away the window and eat from the Qbag. Please make sure the Qbag is taken out of the oven before removing the window.
Potato and Celeriac Gratin
Create a Potato Gratin to surpass any restaurants in your own oven.
(This recipe serves two)
Ingredients
1 Qbag®
200 g celeriac peeled, halved and sliced 3 mm thick
200 g peeled and sliced new potatoes
1 clove of garlic finely sliced
1 tsp chopped thyme leaves
¼ tsp Dijon mustard
125 ml double cream
75 ml semi skimmed milk
Freshly ground pepper
Good pinch of salt
Recipe
Combine the sliced celeriac, potato, garlic, thyme and seasoning in a large bowl.
Mix the cream, milk and mustard together in a jug.
Pour the cream mix over the celeriac, stir to coat all the vegetables, open a Q bag and carefully pour the creamy celeriac in to the bag.
Seal the bag with two 2 cm folds, making sure none of the liquid escapes and lay flat on a baking tray.
Cooking times
Place in a preheated oven at 200 C and cook for 30 minutes.
After 30 minutes remove the plastic window and cook for a further 5 minutes to colour.
Serve!
Spanish Potatoes
A great way to use the BBQ whilst it’s too hot for meat to create the perfect accompaniment to any meat or fish dish.
Ingredients
1 Qbag®
250g new potatoes cut in thirds
200g red capsicum diced
12 cherry vine tomatoes cut in half
2 cloves of garlic chopped
2 tablespoons of chopped parsley
1 good pinch of saffron
2 good pinches salt
2 good pinches pepper
75 ml white wine
75 ml olive oil
Recipe
Dice the potatoes, capsicum and cut the tomatoes and mix in a bowl. Add the chopped garlic, saffron and salt and pepper. Squeeze with your hand to squash the tomatoes.
Place into an open Q-bag along with wine and olive oil. Seal with two 3-4cm folds at the top of the bag and press down firmly to seal.
Place onto a hot barbecue and cook for 25 minutes over high heat.
When cooked, the potatoes and capsicum and tomatoes should be soft and the juices emulsified. Remove the clear film window and sprinkle with chopped parsley and serve.
Garlic Prawns
Perfect for a summer evening with a nice glass of chilled white wine.
(This recipe serves two as a starter or four as an accompaniment)
Ingredients
1 Qbag®
200g Cooked fresh or thoroughly defrosted king prawns
1 Dessertspoon Olive oil
1 Dessertspoon Lemon juice
1 Medium green chilli (If you want it hot)
or 1 Green Bell Pepper (de-seeded and chopped finely)
2 cloves garlic (crushed)
Salt and freshly crushed black pepper
Recipe
Mix all the ingredients together, then put into the Qbag and fold the top down twice, pressing firmly.
Cooking times
In oven 10 mins/200ºC/Gas mark 6
On BBQ 6 mins/HOT
Tips
- Marinate in the fridge up to 2 hours before cooking.
- Always keep the prawns chilled until ready for cooking.
- When cooking in conventional ovens always place Qbag on a baking tray.
- Once cooked, the Qbag can be used as a serving vessel, just peel away the window and eat from the Qbag. Please make sure the Qbag is taken off the BBQ/out of the oven before removing the window.
Singapore Chilli Prawns
The best way to cook Prawns on a BBQ without them slipping through the grill!
Ingredients
1 Qbag®
250g fresh uncooked peeled prawns
3 spring onions finely chopped
2 tablespoons of coriander chopped
1 tablespoon hot chilli sauce
3 tablespoons tomato ketchup
½ red pepper finely diced
1 teaspoon finely chopped ginger
1 tablespoon vegetable oil
Salt
Pepper
Recipe
Combine all the ingredients in a bowl and mix together with a good pinch of salt and pepper.
Place the prawn mixture into an open Q-bag. Seal the Q-bag with two 3-4cm folds, pressing down firmly to create a seal.
Cooking times
BBQ:
Place the bag onto your barbecue over a high heat, window facing upwards.
Leave to cook for 8 - 10 minutes. Shake the bag gently once or twice. Remove the clear film and serve
Oven:
Place the bag on to a pre-heated baking tray, with the window facing upwards, in the oven at 200°C or gas mark 6 for 12-15 minutes.
Tip
Using oven gloves, shake the bags gently once or twice, remove the clear film window and serve.
Beef Bourg in a Bag
Who would have thought it - stew on a BBQ. Beef Bourg has never tasted so good!
(This recipe serves two)
Ingredients
1 Qbag®
250g Good quality steak sliced into pieces
(approximately 5mm x 15mm)
1 Carrot sliced
Tablespoon plain flour
Salt and freshly ground black pepper
Finely chopped red onion
2 Cloves of garlic peeled and finely chopped
1 Stick of celery
3 Chestnut mushrooms sliced
2 Sprigs fresh thyme
1 Tablespoon olive oil
1 Cup red wine
1 Beef stock cube mixed with half cup of warm water
Recipe
Mix the steak with the flour and seasoning, ensure the meat is evenly coated. Heat the oil in a pan, add carrot, chopped onion, celery, garlic, cook for 2 minutes over a high heat, remove the vegetables from the pan and place in a bowl, leaving a little oil in the pan. Flash fry the meat to seal and brown it in the remaining oil, then remove meat from the pan and put with vegetables in the bowl.
Pour wine into the pan and reduce to half volume over the heat, add the mixed beef stock, all the vegetables, meat, mushrooms and thyme, once mixed place contents from the pan into a bowl. For best results marinate
for a couple of hours before cooking in the oven or on the barbeque (ensure mixture is cool before putting in the fridge).
When ready to cook place contents from the bowl into the Qbag, and fold the open end down twice pressing firmly.
Cooking times
In oven 30 mins at 200ºC/Gas Mark 6
On BBQ 20 mins
Tips
- Prepare 2 or 3 hours before required, keep refrigerated.
- When cooking in a conventional oven always place Qbag on a baking tray.
- Once cooked, the Qbag can be used as a serving vessel, just peel away the window and eat from the Qbag. Please make sure the Qbag is taken off the BBQ/out of the oven before removing the window.
Chicken and Mushroom
Moist, succulent chicken breasts in a mushroom sauce, with a bit of a cheat thrown in!
(This recipe serves two as a main course)
Ingredients
1 Qbag®
2 Chicken breast fillets
1 Tin (250ml) condensed cream of mushroom soup
Salt and freshly ground black pepper
Recipe
Put chicken fillets on a plate, salt and pepper on both sides. Place the chicken pieces into a Qbag and pour over the tin of soup. Fold down the open end twice pressing firmly. Once cooked, remove chicken and stir sauce before serving.
Cooking times
In oven 35 mins/180ºC/Gas mark 4
On BBQ 25 mins
Tips
- Prepare an hour or two in advance and keep refrigerated until ready to cook.
- Try experimenting using other flavours of condensed soups.
- If you wish you could add a handful of extra mushrooms (maybe reconstituted porcini) and a pinch of dried Tarragon
- When cooking in a conventional oven always place Qbag on a baking tray.
- Please make sure the Qbag is taken off the BBQ/out of the oven before removing the window.
- Sprinkle with fresh coriander just before serving.
Lamb Rogan Josh
A Lamb Rogan Josh curry that you won’t allow anyone to take away!
Ingredients
1 Qbag®
600 g lamb neck fillets or shoulder
15 g ginger peeled and smashed into paste
2 garlic cloves smashed into a paste
2 tsp turmeric
3 bay leaves
1 small onion finely sliced
4 tbsp sunflower oil
1 tsp salt
6 green cardamom pods pounded
1 ¼ tbsp ground fresh fennel seed
½ tsp ginger powder
4 red scotch bonnet chilli, or hot red chillies
100 g cottage cheese
½ tin of chopped tinned tomatoes
150 ml water
Recipe
Dice the lamb into 3 – 4 cm cubes. Mix thoroughly with smashed garlic, ginger, turmeric and bay leaves. Allow to marinade whilst you prepare the remaining ingredients.
Gently fry the onion, in 2 tablespoons of oil until soft and translucent. Add the cardamom, fennel seed and ginger and cook gently for 5 minutes until the mixture is aromatic.
Puree the chillies with the remaining oil. Add the onions, cottage cheese and tomatoes and puree until smooth. Combine with the marinated meat; add the water, salt and mix to combine.
Place into a Q bag and seal with two 2cm folds. Make sure the mixture is evenly spread through the bag.
Cooking times
Place onto a baking tray and place into a preheated oven at 180 C for 1 ½ hours.
Simple Salmon in the Bag
Fresh steamed salmon - this fish dish is simply delicious (in the oven or on the BBQ)
(This recipe serves two as a main course)
Ingredients
1 Qbag®
2 Pieces of salmon
2 Knobs of butter
half Squeezed Lemon
Salt and freshly crushed Black Pepper
Recipe
Place the salmon fillets on a plate; squeeze the lemon over, salt and pepper on both sides. Put one knob of butter on each piece of salmon. Place the salmon pieces side by side in the Qbag. Fold down the open end twice pressing firmly.
Cooking times
In oven 20 mins/200ºC/Gas mark 6
On BBQ 12 mins/HOT
Tips
- Prepare an hour or two in advance and keep refrigerated until ready to cook.
- When cooking in a conventional oven always place Qbag on a baking tray.
- Once cooked, the Qbag can be used as a serving vessel, just peel away the window and eat from the Qbag. Please make sure the Qbag is taken off the BBQ/out of the oven before removing the window.
- Replace lemon juice with half a glass of white wine
- Garnish with a little chopped Parsley
Fruity Qbag Recipe
Warm fruit with chocolate chips and rum. Delicious!
(Serves four)
Ingredients
1 Qbag®
1 Baby pineapple
1 apple
1 mango
1 banana
100g chips or pieces of chocolate
300ml coconut milk
300ml rum
200g cane sugar
4 tablespoons basil
Recipe
Peel the fruit, cut it into pieces, divide in the 4 Qbags, sprinkle the sugar on it and add the chopped basil. Fold the Q bag opening twice to seal end tightly and lay them on the BBQ until the juice boils or in the oven for 10 minutes at 190°C.
Strawberries and Balsamic Vinegar
The only way to eat Strawberries is with balsamic vinegar - tremendously refined!
Ingredients
1 Qbag®
200g strawberries, hulled and halved
2 tablespoons soft brown sugar
1 tablespoon balsamic vinegar
1 star anise
1 teaspoon chopped mint
Ice cream to serve
Recipe
Combine the strawberries and all the other ingredients except the mint in a bowl. Transfer to an open Q-bag. Seal the Q-bag with two 3-4 cm folds at the top of the bag.
Place the bag window up over a hot barbecue and cook for 3 minutes.
Peel off the clear window and remove from the heat.
Sprinkle with mint and then spoon over ice cream.
Warm Fruit Salad
Fantastic dessert with a fabulous vanilla custard to pour over.
(This recipe serves four as a dessert)
Ingredients
1 Qbag®
1 Orange peeled and slice crossways 5mm thick
2 Kiwi Fruits peeled and cut into chunks
100g Fresh or tinned (drained) pineapple chunks
100g Strawberries cut in half
50g Blueberries
Custard:
200ml Crème Fraiche
1 Level dessertspoon of soft brown sugar
1/2 Vanilla pod split lengthways
Recipe
Prepare all the fruit, gently mix together and place in a covered bowl in the refrigerator. Put fruit in Qbag at the last minute when ready to cook.
Custard:
Mix all the custard ingredients over a low heat and simmer for 5 minutes.
Cooking times
In oven 12 mins at 200ºC/Gas mark 6
On BBQ 5 mins
Tips
- Prepare fruit and keep refrigerated in a covered bowl, place ingredients in Qbag just before cooking.
- When cooking in a conventional oven always place Qbag on a baking tray.
- Pour warm custard over fruit and serve.
Banana Bags
Warm bananas, doused in dark brown sugar…yum.
(This recipe serves two as a dessert)
Ingredients
1 Qbag®
2 Bananas
1 Orange (squeezed)
1 Dessertspoon of soft brown sugar
Recipe
Peel the bananas and cut in half lengthways.
Place in the Qbag, pour in the orange juice, then sprinkle the brown sugar
over the bananas.
Close the Qbag by folding twice.
Cooking times
In oven 10 mins /200ºC/Gas mark 6
On BBQ 2 mins/HOT
Tips
- Prepare and cook just before serving.
- When cooking in a conventional oven always place Qbag on a baking tray.
- Once cooked, the Qbag can be used as a serving vessel, just peel away the window and eat from the Qbag. Please make sure the Qbag is taken off the BBQ/out of the oven before removing the window.
- Delicious with ice cream or custard made from our Warm Fruit Salad recipe.
We will add new recipes to this page frequently, so stay tuned.
If you have some fab recipes for Qbag, we would love in incorporate them on this page!