It's summer, it's hot so that means that it's the time when women all over the country shop, prepare meats, fishes, salads etc. Wash all the dishes from that preparation, set the table and hand all the food over for the men to burn - then the women wash up and the men tell everyone they've cooked the meal as they sit and swill down huge amounts of beer !!! Here are a few ideas and recipes for your barbecue!!
Following a healthy diet does not mean an end to your barbecues. There are plenty of good alternatives to the burger and banger type of foods Remember to make loads of salads - little dishes of crudités and dips, olives and pickles are also great for dipping into. Don't forget your vegetables either on the BBQ - cooked new potatoes tossed in a little olive oil and herbs are great warmed up on the BBQ in a metal dish as are mushrooms with garlic, oil or spray light and parsley, Asparagus and baby sweetcorn wrapped in foil cook really well on the barbecue and for a change from fried onion, try slicing an onion into thickish slices and cooking them direct on the barbecue.
For an e-book on more Barbecue Recipes click on the batbecue icon
POULTRY RECIPES This recipe is far better if prepared the day before and left marinating in the fridge (the 'chef' will be very pleased with the compliments he gets for his 'cooking' with this recipe !!!!!!!)
GARLIC AND GINGER CHICKEN
MARINADE Juice of 2 lemons 1 tabs grated fresh ginger 2 cloves garlic, crushed 2 teasp mild curry powder Salt & pepper to taste Combine all ingredients. Rinse skinless chicken pieces and put in marinade for at least 30 minutes but preferably overnight in fridge. Cook on BBQ for about 30 minutes, turning well until juices run clear.
Here's another really tasty chicken recipe that will make you guests hang their heads in shame at their offerings at a BBQ!!!! MANGO CHICKEN Serves 6
2 onions, finely sliced 1 clove garlic, crushed 6 chicken breasts Salt & pepper to taste 425 can mangoes in juice (drained but reserve juice)
GLAZE ½ cup mango juice 1 chicken stock cube 1 clove garlic crushed 1 teaspoon cornflour
Cook onions and garlic until golden brown. Flatten each chicken breast. Season with salt & pepper. Place equal amounts of onion & garlic on each breast, arrange drained mango slices on the breasts. Fold to enclose mango and onions, secure with cocktail sticks. Combine mango juice, stock cube and garlic in a pan and heat thoroughly. Mix cornflour to a paste with a little cold water. Stir over a low heat until thickened. Cook the chicken on the barbecue for 15 minutes, turn and cook for a further 10 minutes or until chicken is done. Brush with glaze during the last few minutes of cooking.
I just love this next recipe, sort of a low fat 'surf and turf' !!!!!! This will keep the neighbour’s talking !
CHICKEN & PRAWN KEBABS Serves 6
350g chicken breasts, cut into large pieces 500g raw tiger prawns 425 can apricots in juice,drained 440 g can pineapple chunks in juice, drained but reserve 1 cup of juice 2 teaspoons grated fresh ginger Salt & pepper to taste
Thread the chicken, prawns and fruit onto skewers. Combine the reserved pineapple juice with the ginger, salt & pepper, our over kebabs and marinade for 30 minutes. Remove from marinade and BBQ for 5 mins each side or until chicken is tender and prawns are pink.
Don't buy those rubbish prepared Koftas from the supermarket - these are so much better, cheaper and tastier !!!!
CHICKEN KOFTAS Makes 8 koftas 500g minced chicken/turkey ¼ teaspoon black pepper 1 tabs chopped fresh coriander 1 egg, beaten 1 clove garlic,crushed 1 teaspoon salt 2 oz cornflakes,crushed 1 teaspoon chilli powder
Mix all ingredients together and form into 8 long koftas on flat metal or bamboo skewers. Place on a rack over BBQ and cook for 8 minutes turning frequently until golden brown.
Using your hands mix all ingredients together divide into 1½ cm thick patties. Cook for 7 minutes each side turning once.
TANDOORI CHICKEN ON SKEWERS As well as this recipes you could use the marinade on skinned drumsticks - cook whole,as directed, turning often.
Makes about 16
6 chicken breasts 2 teaspoons turmeric 1 teaspoons paprika 1 teaspoon garam masala ½ teaspoon ground cardamom 1 teaspoon round corriander ( alternative to above 5 spices could use tandoori spices) 1 small onion, grated 1 clove garlic,crushed 2 teaspoons lemon juice 1 teaspoon art.sweetener Salt to taste Large tub natural yoghurt
Soak bamboo skewers in water. Combine all ingredients apart from chicken and mix well. Cut chicken into long strips, 2 cms wide. Add to marinade until chicken is well covered. Cover and marinade for at least 3 hours in fridge (pref overnight), stirring occasionally. Drain and reserve marinade. Thread the chicken onto skewers. Place skewers on BBQ for about 10 minutes turning often and brushing with marinade several times during cooking.
HERBED CHICKEN AND MUSHROOM KEBABS 4 boneless, skinless chicken breast halves, 455g fresh whole mushrooms, cleaned & stems removed, 1 tsp dried rosemary, 1 Tbsp dried parsley, ½ tsp dried thyme, 2 Tbsp lemon juice, 2 Tbsp white vinegar, ¼ pint chicken stock, 1 tsp black pepper, 8 x10 inch wooden skewers. Cut the chicken into 1 inch pieces & place in a medium bowl. Add the mushrooms. Combine the rosemary, parsley, thyme, juice, vinegar, broth, salt & pepper & pour over the chicken & mushrooms. Toss well. Marinade 4-12 hours in the refrigerator. To assemble the kebabs, thread the chicken & mushrooms on the skewers & discard the marinade. Place the kebabs on a pre heated grill or BBQ horizontally & grill the kebabs for 5–7 minutes, or until the chicken is fully cooked & the mushrooms are lightly charred.
SEAFOOD There are loads of ways to barbecue seafood. It can be wrapped if foil and chargrilled, cooked in a fish basket, marinated and tossed on the BBQ or skewered on kebabs. With fish you should not marinate it for longer than an hour and if the marinade is based on lemon or lime juice or wine no more than 30 minutes.
SEAFOOD KEBABS A great easy fish dish is to thread pieces of white fish ( monkfish is wonderful for BBQ's), raw tiger prawns, scallops and pieces of coloured peppers onto skewers. Spray them with Frylight and sprinkle with salt,lemon juice and a little chopped dill.
Here'a another kebab recipe that is that little bit different.... MOROCCAN FISH WITH FRESH TOMATO SAUCE Serves 6
TOMATO SAUCE 4 large ripe tomatoes, peeled, seeded & chopped 2 small red chillies.seeded & finely sliced 4 spring onions, finely sliced ½ bunch fresh corriander, chopped finely 1 red onion, finely chopped Juice of 1 lime or lemon
KEBABS 750 g skinned white fish fillets, cut into 2 cm chunks 1 red onion finely chopped 1 clove garlic, crushed 2 tabs chopped corriander 2 tabs chopped parsley ½ teasp paprika ¼ teasp chilli powder 2 tabs lemon juice
Tomato sauce Combine all ingredients to make a tasty salsa and leave covered in fridge.
Kebabs Combine all ingredients apart from fish. Cover fish cubes and marinate. To cook, place on skewers and turn frequently untillightly browned on all sides. Serve with tomato sauce.
SWORDFISH KEBABS To make swordfish kebabs simply cube and place on skwers interspersed with bay leaves. Sptray with Frylight and a little lemon juice. If you are using fresh sweetcorn on your BBQ keep the outer skins ( the husks) to wrap these unusual fishcakes in, alternatively wrap in foil)
MEXICAN FISH CAKES IN CORN HUSKS
450gm firm white fish, skinned & diced 2 cloves garlic, crushed 2 teaspoons chilli powder 2 tabs chopped corriander 1 tablspoon chopped jalapeno chillies 1 egg, beaten ½ teasp black pepper 1 tabs lemon juice 3 spring onions, finely chopped 1 teasp ground cumin Blitz fish in a food processor, add other ingredients, mix well. Divide into 8 equal portions. Wrap each portion in 2 corn husks, then in foil. Start grilling the fishcakes on the BBQ for 20 mins, turning twice.
PORK, BEEF AND LAMB Of course any beef, lamb or pork steak or chops are great thrown on the BBQ but there are loads of ways of brightening them up.
Before I start on recipes let me give you a few tips on how to cook the perfect steak on the BBQ; there's nothing worse than having to knaw your way through a piece of steak that resembles a piece of old boot !!! With a little practise you can monitor when the meat is done with the touch of a finger. Always choose steaks of an even thickness ( about 3 cm is best) and remove excess fat. Make small nicks on the edges of each steak to prevent meat curling on the BBQ. If it has been refrigerated allow the steak to come back to room temperature before barbecuing - this ensures the even cooking of the steak. Sear the meat for 1 minute each side to firm the surface and retain the natural meat juices. Turn the meat only once and remember to use tongs NEVER a fork. Continue cooking steaks ( you may need to move to cooler part of BBQ) to your preference as follows:- RARE Cook only a further 1 - 2 minutes each side. To test if the meat is done, press the staek with your index finger. A rare steak should be soft to the touch. The inside of the steak should still be red with a thin edge of cooked meat around it. MEDIUM RARE. Cook a few minutes longer or until slightly springy to the touch. The steak will be very moist and have a slightly thicker edge of cooked meat and a paler red centre. MEDIUM. Cook for a further 2 minutes each side. The meat should be firm to the touch woth only a little pinkness in the centre and a crisp brown outside. It should still be quite juicy inside. WELL DONE steak needs a little more time and the meat will be firm to the touch, with a rich brown outside and an evenly cooked centre. see pictures for more info.
Here's a good kebab recipe, and unlike the ones you buy in the supermarket you know exactly what has gone into it !! PREPARE THE NIGHT BEFORE FOR BEST RESULTS
SWEET & SOUR PORK KEBABS Serves 6 1 kg pork fillet, cut into 2½ cm cubes 1 large red pepper, cut into 2 cm squares 1 large green pepper,cut into 2 cm squares 425 can pineapple chunks in juice, drained but reserve juice Juice of 1 large orange 2 teasp artificial sweetener 5 fl oz white vinegar 2 teaspons chilli powder 2 teaspoons cornflour
Thread the meat alternately with the peppers and pineapple onto soaked bamboo skewers. Combine the pineapple juice, orange juice, vinegar, sweetener and chili. Place the kebabs in a shallow non-metal dish pour over half the juice mixture, cover and leave in fridge overnight. Turning occasionally. To make the sweet and sour sauce place the remainingmarinade i a small saucepan, mix the cornflour to a smooth paste wioth a drop of the marinade, add to pan. Stir over a medium heat untilsauce thickens - transfer to a small serving dish. Cook the kebabs for 15 minutes turning occasionally, serve with sauce.
SAM'S MINTED LAMB BURGERS ON GARLIC ROASTED ROUNDS Makes approx 8 smaller burgers Lamb burgers 1kg of lean lamb mince 1 large onion, peeled and grated 3 tsps of dried mint 2 Lamb stockcubes Salt & pepper to season 1 egg, beaten
Roasted Potato Rounds
2 large potatos, scrubbed and cut into 1/4 inch thick rounds Fry light or daily allocation of healthy oil 4 Garlic cloves cut in half
Mix all the ingredients for the minted lamb burgers together and then make patties to the size required and squash them really well. (I always find it is best to refridgerate them before cooking). Par boil potato rounds and in the meantime preheat oven to a high temperature. Use your daily allocation of oil or fry light in a baking tray and place in potatos spray again and scatter over garlic. Cook till golden. You can cook the burgers under the grill ,in the oven, in a frying pan or on the BBQ.
To serve place burgers on top of the potato rounds and put with a side salad or mint dip (low fat natural yoghurt, dried mint and some grated garlic).
PORK & TURKEY BURGERS 350 g pork mince 80 g sun-dried tomatoes, chopped 3 spring onions, finely chopped 2 tablespoons chopped fresh basil Salt & pepper
Combine all ingredients and knead untilmeat becomes a little sticky. Form into 4 patties and refrigerate for 15 minutes. Spray the patties with frylight and cook on BBQ for 4 -5 minutes on eash side or until cooked through.
These lamb chops are very tasty and a little different.... LAMB CHOPS WITH CITRUS POCKETS Serves 4
4 lamb chump chops about 250 g each 2 tabs lemon juice
FILLING 3 spring onions finely chopped 1 stick of celery finely chchopped 1 tabs grated fresh ginger 2 Krisprolls, finely crushed 2 tabs orange juice 2 teasp finely grated orange rind 1 teasp finely chopped fresh parsley salt & pepper
Simply cut a deep, long pocket into the side of each chop through the skin and fat. Combine all the filling ingredients togethe and spoon into the lamb pockets. Cook over a high heat for 15 min utes, turning once. When cooked drizzle with lemon juice.
And yet more kebabs....
MOROCCAN BEEF KOFTA 750 gm lean minced beef 1 egg 2 tabs finely chopped fresh coriander salt & pepper to taste 2 teasp ground coriander 2 teasp ground cumin 1 teasp chilli powder 2 teasp paprika ½ teasp turmeric 1 medium onion. grated ½ teasp ground cinnamon
Combine all ingredients together,knead well and form into sausage shapes around skewers ( alternatively make into patties) Cook for 4 minutes each side - good served with thinly sliced tomatoes & raw onion rings.
BARBECUED CHILLI BEEF BURGERS Makes 18
1 kg lean minced beef 3 medium onions grated 2 tabs finely chopped parsley 1 Krisprolls finely crushed 1 egg, lightly beated 1 tabs skimmed milk 1 tabs malt vinegar 1 tabs tomato paste 2 tabs soy sauce 1 teasp chilli powder 3 teasp dried oregano leaves. Mix all ingredients well together. Divide into 18 pattie shapes, cook for 4 minutes each side. These freeze well.
SPICY LAMB KEBABS serves 6
1 kg boned leg of lamb, cut into 2½ cm cubes MARINADE 2 teasp grated fresh ginger 2 cloves garlic, crushed Salt & pepper to taste 3 teaspoons ground corriander 2 teasp ground turmeric ½ teasp ground nutmeg ½ teasp ground cardamon 1 teaspoon white vinegar 1 teaspoon lemon juice
Combine all ingredients add lamb , cover and refrigerate over night. Thread lamb cubes onto skewers and cook until well browned, turning gradually.
These are lovely served with chopped cucmber and natural yogurt mixed together.
This next recipe is for really unusual pork ribs.
PORK RIBS WITH CHILLI WATERMELON SAUCE Serves 4 1 kg pork ribs 3 tbs orange juice 200g watermelon flesh, roughly chopped with seeds removed 2 cloves garlic, crushed 2 fresh red chillies, de-seeded and chopped 3 tabs tomato puree 1 teasp soy sauce It is best to bake the ribs before barbecuing and makes them more succulent.
Preheat oven to 200C/400F Gas 6 Place ribs on a wire rack over a baking tray and brush with orange juice, cook for 1 hour turning once. Lightly mash the watermelon with a fiork and combine with the garlic, chilli,tomato,paste and soy sauce. Cook the ribs on the BBQ for about 7 minutes, basting with some of the watermelon sauce. Serve drizzled with remaining sauce.
BARBECUED BEEF BALLS These always go down well with kids and adults alike.
SERVES 6 500 g lean minced beef 1 egg, beaten 1 onion, finely chopped 1 clove garlic, crushed 1 teaspoon grated fresh ginger#salt & pepper to taste Combine all ingredients thoroughly by hand. Take level tablespoons of the mixture and roll into balls. Cook for 5 -6 minutes moving occasionally.
HERB BURGER Makes 8 750 g lean minced lamb, beef pork or turkey ( or a mixture of meats) 2 tabs chopped fresh basil 1 tabs chopped fresh chives 1 tabs chopped fresh rosemary 1 tabs chopped fresh thyme 2 tabs lemon juice 2 Krisprolls, finely crumbled 1 egg Salt & pepper to taste Combine all ingredients well together and divide into 8 portions. Sjhape into thick rectangular patties about 15 cm long. Cook for 5 - 10 minutes each side until cooked through.
JATEATECAKE SENT IN THIS RECIPE OFF THE BBC WEBSITE.
LAMB & BULGAR BURGERS
Preparation time less than 30 mins Cooking time less than 10 mins
Ingredients 100g/4oz bulgar wheat 200ml/7fl oz hot chicken stock 250g/9oz lean minced lamb 1 small onion, finely chopped 1 large carrot, finely grated large handful of fresh mint, finely chopped 1 egg, beaten crusty bread buns, salad, and tomato ketchup or sweet chilli sauce to serve
Method
1. Place the bulgar wheat in a large bowl and pour over the hot stock. Set aside for 20 minutes until the bulgar is tender, the liquid has been absorbed and the mixture has cooled. Make sure the mixture is not too wet. If the liquid is not fully absorbed, push the mixture through a sieve to drain off any excess. 2. Stir in the minced lamb, onion, carrot, mint and egg, mixing until well blended. 3. Shape into six even-sized burgers then grill or cook in a non-stick frying pan for 3-4 minutes on each side until nicely browned and cooked through, taking care not to break the burgers when turning them.
Sam (Dale300) sent in this recipe CARIBBEAN BBQ RUMP STEAKS
Serves: 4 600 g beef rump steak, 4 x 150g thin steaks 4 tbsp lime(s), approx. juice of 1 lime or ½ lemon 1 tsp Jamaican jerk seasoning 5 spray low-fat cooking spray 2 portion fresh green or red chilli(s), halved and deseeded 2 medium courgette, sliced diagonally 2 medium Pepper, red, cored, deseeded and cut into six pieces 1 medium Pepper, yellow, cored, deseeded and cut into six pieces 4 sprig fresh thyme 1 pinch salt 1/8 tsppepper, black, freshly ground
Brush the steaks with the lime or lemon juice, then sprinkle with the jerk seasoning. Cover and keep cool until ready to cook. Preheat the barbecue, char-grill pan or grill. Spray the steaks, chillies, courgettes and peppers with low fat cooking spray. Barbecue the steaks, chillies, courgettes and peppers for 4-6 minutes, or until done to your liking, turning occasionally. If using a char-grill pan or grill, cook the chillies, courgettes and peppers before cooking the steaks. Serve, garnished with the thyme sprigs and seasoned with salt and pepper