29th Jul 2016
Summer BBQ Recipes
If you've been inspired by the warm weather recently to get into the garden and enjoy the fresh air and some al fresco dining, then our delicious summer BBQ recipes will be just up your street.
Tired of boring burgers and the same old sausages? With a little imagination and a simple marinade or relish, you'll be the envy of your family and friends this summer!
Pimms Punch Get the party started with this twist on the usual Pimms recipe. It really does pack quite a punch, using fruity cider instead of lemonade. Serve in these attractive Parlane Gingham Top Jam Jars with Straws (now £9.97) and add a touch of vintage sophistication.
3 handfuls mixed fruit pieces (such as orange, lemon, lime, strawberries)
250ml/9fl oz Pimms
1. Pour the cider into large jug or punch bowl
2. Add the mixed fresh fruit pieces, then gently pour the Pimms on top of the cider to create a separate layer.
Thai Port Kebabs
For extra tasty kebabs, the Thai green curry paste in this BBQ recipe works brilliantly with the pork and is full of fragrant flavours.
200ml/7fl oz carton of coconut cream
1 heaped tbsp Thai green curry paste
2 tsp light muscovado sugar
½ lime, juice only
2 tsp Thai fish sauce or light soy sauce
800g/1¾lb lean pork
3 medium red onions, cut into 12-18 wedges
3 limes, cut into 12 wedges
1. Mix together the coconut cream, curry paste, sugar, lime juice and fish or soy sauce in a nonmetallic bowl such as this Denby Heritage Orchard Mixing Bowl (now £23.63). Cut the pork into about 2.5cm/1in cubes and stir into the sauce. Leave to marinate in the fridge overnight or for about 2 hours at room temperature, stirring every so often.
2. To make up the kebabs, thread pieces of pork on to six long metal skewers, alternating with red onion and lime wedges until all have been used up.
3. Place the kebabs over medium-hot coals for about 10 minutes, brushing generously with any marinade for the first 5 minutes, and turning every so often until golden and succulent. Tip: If you substitute the pork for halloumi, chunky pepper slices or sweet potatoes, this dish makes a delectable vegetarian option at any barbecue.
Spicy Lamb Burgers with Coriander, Tomato and Yoghurt Relish
If the kids insist on burgers, then try making some of your own, homemade burgers are easy and their flavour is much better than anything you can buy. These lamb burgers will spice up any BBQ.
For the Burgers
1kg/2¼lb minced lamb
2 garlic cloves, crushed
1 medium onion, finely chopped
1-2 tbsp mango chutney
3cm/1¼in piece of fresh ginger, peeled and grated
1 red chilli, de-seeded and finely chopped
¼ tsp ground turmeric
1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
flaked sea salt and freshly ground black pepper
oil, for brushing flat bread, pitta bread or burger buns, to serve
For the relish
6 ripe tomatoes, quartered, de-seeded and diced
200g/7oz tub of Greek yoghurt
A bunch of fresh coriander, roughly chopped
1 small red onion, finely chopped
A squeeze of lemon or lime juice
1. Place the minced lamb in a large mixing bowl and add the garlic, onion, mango chutney, ginger, chopped chilli, turmeric, crushed coriander and cumin. Season well with salt and pepper and mix by hand until combined. The burgers can be briefly mixed in a food processor, the Morphy Richards Total Control Folding Stand Mixer (now £67.49) would be perfect for the job, until just starting to hold together, but be careful not to over-work the mixture.
2. Divide and shape the mixture into 8-10 burgers. If you want to check the flavour, fry a small burger in a drop of oil before shaping the rest and, if necessary, add extra flavourings or seasoning.
3. Place the burgers on a cling film covered tray and keep them in the fridge to relax for at least 30 minutes. They're ideal made the day before cooking.
4. To prevent the burgers from sticking, brush with a little oil before barbecuing over medium-hot coals for about 5-6 minutes each side.
5. Mix together the tomatoes, yoghurt, coriander, onion and lemon or lime juice and season to taste with salt and pepper. Serve with the burgers, either inside the bun or as a dipping sauce.
For a change, use diced, seeded cucumber instead of tomatoes, and try mint instead of coriander. Lemon and Pomegranate Couscous
Don't forget some scrummy side dishes!
This couscous salad is summer in a bowl, zingy and sweet, perfect to serve at a barbecue. It's ready in a matter of minutes and is healthy too!
1 large or 2 small pomegranates
200g/7oz couscous 250ml/9fl oz pints boiling chicken stock or water
sea salt and freshly ground black pepper
2 lemons, juice only
6 tbsp olive oil
4 tbsp chopped,
fresh mint or coriander
Method 1. Cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds.
2. Place the couscous in a bowl. Pour the boiling stock or water onto the couscous and mix in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper, we love this Chef's Companion Salt & Pepper set (£9.99), great for cooking but looks fabulous on the table too.
3. Cover tightly with clingfilm and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the cling film and fluff the grains with a fork. Allow the couscous to cool completely.
4. Stir the chopped herbs and pomegranate seeds into the couscous. Add more olive oil, salt, pepper, and herbs to taste.
Have you got any of your own summer BBQ recipes? We'd love to hear them!comments powered by Disqus