Big Red BBQ.
Approximately 2 million Australian adults (1 in 7) have at least one clinical sign of existing chronic kidney disease (such as reduced function, blood or protein in the urine) and sadly the growth of kidney disease is being fuelled by the rise in obesity and the Type 2 diabetes epidemic in the community.
Sadly the majority of these people are undiagnosed primarily because kidney disease has very few symptoms until it progresses to end-stage kidney disease (ESKD) where kidney function is severely and irreversibly impaired requiring immediate dialysis or transplant. So Kidney Health Australia is out there raising awareness about the huge success of early detection and prevention, just head to your GP for a quick kidney check blood test.
Get involved
The BIG RED BBQ launches on Saturday August 28th and aims to raise $1 million over five years for Kidney Health Australia.
Register to host a Big Red BBQ with friends and family or at work between September 1, 2010 to February 28, 2011 and you’ll go into the draw to win 1 of 5 Masport Entertainment Plus BBQs.
Raise over $300 and receive an extra entry into the draw and all those that donate by December 1, 2010, go into another draw to win 1 of 10 $25 Repco gift vouchers.
You can sign up at www.bigredbbq.com.au. Barbeques are great opportunities to bring family and friends together and you’ll be doing something fo a good cause as well.
BBQ Salmon with Sun-Dried Tomato Salsa Recipe
INGREDIENTS
1kg boneless, skinless salmon fillet
2 tbsp lemon juice
2 tbsp chopped fresh herbs
Pepper to taste
Sun-dried tomato salsa
1/2 cup sun-dried tomatoes
1/2 cup chopped black olives
2 cloves garlic
1 tbsp chopped fresh basil
1 tbsp balsamic vinegar
METHOD
Place salmon on foil. Sprinkle with lemon juice, herbs, and pepper. Enclose with foil. Place on grill and close lid.
Grill for 8 to 12 minutes or until white juices just begin to appear.
For Sun-dried Tomato Salsa:
Chop tomatoes, olives, garlic and basil by hand or in a food processor until chunky. Stir in balsamic vinegar. Makes about 3/4 cup.
Remove salmon from grill, unwrap, slide onto serving platter and serve with the salsa.
