Tuesday, 28 June 2011

Weekend Barbecue

Originally posted July 2010 this is well worth another look, especially the new recipe for sticky chicken.
The weather forecast looks great for this weekend, so start planning delicious barbecue food from this great selection of barbecue recipe ideas.
Sticky chicken wings and drumsticks

6 chicken drumsticks
6 chicken wings
For the marinade:
2 tbsp clear honey
1¼" piece of fresh ginger, peeled and grated
1 garlic clove, crushed
1½ tsp Chinese five spice
2 tsp soy sauce
3 tbsp orange marmalade
½ tsp grated orange zest
1 tbsp sesame oil
Score the chicken drumsticks three to four times each with a sharp knife and place in a non-metallic bowl with the chicken wings. Mix together all of the marinade ingredients and pour over the chicken. Leave to marinate for at least 2 hours, or overnight if you can, turning occasionally.
Then place the chicken on the barbecue over medium-hot coals and cook for about 20 minutes, brushing with any marinade left in the dish as it cooks.  If you think the outside of the chicken is cooking too quickly move it to a cooler spot on the barbecue.
If you're unsure about when the chicken is ready, pierce a drumstick with a skewer: if the juices are still pink, carry on cooking. Serve as soon as they're cool enough to eat.
Foil Baked Salmon with Tarragon and Lemon Oil

4 salmon fillets
Small bunch of fresh tarragon
150 ml olive oil
Juice of 1/2 lemon
Salt and freshly ground pepper

My top 10 barbecue tips
1. Stock up on Calor patio gas or barbecue coals.

2. Position your barbecue away from the children's play area and in a place where the chef has shelter from the sun. Make sure the chef has plenty of fluids.

3. Try a few vegetarian dishes like, cheese fondue made with Brie wrapped in foil and baked on the barbecue, served with crusty bread or crudites. Or Halloumi cheese and cherry tomato kebabs served with a wedge of lime.

4. Make a one bowl salad with leaves, herbs, plum cherry Tomatoes and thinly sliced Fennel, Radish and cucumber. Place batches of salad in food bags and keep in the fridge. Use to replenish the salad bowl. Provide a selection of oils and dressings.

5. Pre cook large jacket potatoes, halve lengthwise and criss cross the flesh with a knife. Brush with oil and cook on the barbecue until golden brown.

6. New potatoes can be par boiled, drained and tossed in oil before putting them on skewers with peeled shallots. Barbecue until crisp turning them frequently.

7. Have plenty of fresh bread. Baguettes and ciabatta can be thinly sliced, drizzled with olive oil and seared both sides. Alternatively cut halfway into the top of the baguettes, place some garlic butter in the slices and wrap in foil. (This can be done well in advance) Bake on top of the barbecue for around 6 minutes.

8. Don't forget the side dishes. dips, salsa, coleslaw etc, can be made earlier in the day and stored in containers in the fridge.

9. Barbecued corn on the cob is very popular. Soak the cobs in cold water for a couple of hours and leave the husk on throughout cooking, 25-30 minutes. Turning them every 5 minutes.

10. Fish is delicious cooked on the barbecue, especially oily fish like Mackerel, Sardines, Trout and other small whole fish. Oily fish does not need basting and if you have a fish grill there is less chance of it breaking up when you turn it. Medium sized fish will only take 4 minutes each side on a moderately hot shelf and the skin will be lovely and crisp. The more delicate fish and seafood is best cooked in a foil parcel with herbs, white wine or lemon juice. Or with sliced Chilli pepper,Coriander, Soy sauce, lime juice and just a small drizzle of honey.

Try this delicious Rhubarb sauce with grilled fish


Juice of 1 orange
1 tsp grated orange zest
1 piece of root ginger, approx 1 inch, peeled and thinly sliced
1 tbsp clear honey
8 sticks of pink rhubarb, chopped


In a heavy based pan, warm the orange juice, orange zest, honey and ginger.
Add the rhubarb and simmer for 6-8 minutes
Puree in a food processor or blender
Place in the fridge until chilled

This sauce is particularly good with Mackerel
Place the tarragon in a food processor or blender, warm the olive oil to just above room temperature and add it to the tarragon, liquidise until smooth, strain the mixture into a jug , add the lemon juice and season with salt and pepper.

Place each salmon fillet in a foil parcel with 2-3 tbsp of the tarragon and lemon oil, top with a couple of sprigs of fresh tarragon, leave them in the fridge until ready to barbecue.

Tandoori Lamb Chops

8 lamb chops
3 tbsp tandoori paste
6 tbsp natural yoghurt
2 tbsp chopped coriander

Mix together the tandoori paste, yoghurt and chopped coriander, add the lamb chops and stir to coat, leave to marinate in the fridge overnight.

Minty Courgette Strips

Blend 1 small handful fresh mint with 100ml warm olive oil and season with salt and pepper.

Cut 4 courgettes lengthways and brush them with the mint oil, barbecue for about 2 minutes each side and serve as an accompaniment to lamb or fish or  with crusty bread and plain yoghurt with a couple of chopped mint leaves and a drizzle of mint oil added.

Pork and Pepper Kebabs with Apple and Sage Sauce

700g pork tenderloin, cut into cubes
Strips of red, yellow and green peppers
3 apples, peeled, cored and cut into chunks
50g butter
5 medium sized sage leaves
1 tsp brown sugar
Salt and pepper
1 tbsp Calvados (optional)

Place the pork and peppers onto skewers and season with salt and pepper.

Melt the butter in a saucepan over a medium heat and add the apples, Calvados if using, sugar and whole sage leaves.  Cook gently until the apples are tender then remove the sage leaves and blend until smooth, leave the sauce  to cool. It can be stored in a jar in the fridge for up to 1 week.

Barbecue the kebabs over hot coals, turning frequently until the juices run clear.  Serve with the chilled apple sauce and crispy potato skins.

Crispy Potato Skins  

Cook 4 large baking  potatoes in the microwave (make sure you prick them all over with a fork) until tender.

Cool slightly and halve lengthways Scoop out 2/3 of the potato flesh and set it aside, brush the skins with olive oil, season with salt and pepper.  Mix the reserved potato flesh with grated cheese and 1 tsp Dijon mustard, spoon the mix into the potato skins and crisp them under the grill or over a hot barbecue, Top with a spoonful of soured cream.

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