Fire up the barbecue easy recipes that are ideal for outdoor dining
There’s nothing like a bit of outdoor dining as the weather warms up. These easy recipes will all become firm favourites this summer
Southern-style chicken The sauce is the secret to this dish.
Serves 4-6 • Ready in 1hr 20mins 1 medium roasting chicken for the barbecue sauce:
2 large shallots, peeled
10 garlic cloves, peeled
2 large red chillies, trimmed 3tbsp olive oil
8 sprigs fresh rosemary
2tbsp fennel seeds
2tbsp smoked paprika
3tbsp soy sauce zest and juice of 2 lemons 1tbsp mustard powder
150g soft brown sugar
225ml tomato ketchup
175ml orange or apple juice fresh parsley, grilled asparagus and potato salad, to serve
1 For the sauce, put the ingredients in a blender, season and whizz until combined. Put into a saucepan, bring to the boil, simmer for 15mins, then cool. Set aside 150ml for the chicken.
2 Spatchcock the chicken by cutting along either side of the backbone. Remove the bone, then turn over and press on the breastbone to flatten.
3 Heat the barbecue to medium (see tip). Season the chicken and put on the grill. Keep turning and brushing with sauce until cooked, about 1hr. Sprinkle with parsley and serve with asparagus and potato salad.
Per serving: Cals 448-300, Fat 11.5-8g, Sat fat 3-2g, Carbs 19-13g
Warm Mexican corn salad Sweet and vibrant with a spicy topping.
Serves 4 • Ready in 25mins
4 large corn on the cob, halved for the sauce: zest and juice of 2 limes
4tbsp crème fraîche
20g finely grated Parmesan, plus extra to serve
¼tsp smoked paprika
½tsp chilli flakes
1 Heat the barbecue to medium (see tip). Cook the corn on the grill for 15-20mins, turning frequently, until tender and beginning to char.
2 To make the sauce, mix together the lime zest and juice, crème fraîche, Parmesan, paprika and chilli flakes.
3 Put the corn in a dish and spoon over the sauce. Top with Parmesan to serve. Per serving: Cals 142, Fat 9g,
Sat fat 5g, Carbs 8g
Spiced lamb and peri-peri chicken skewers
Pile onto pitta bread with salad.
Serves 8 • Ready in 30mins, plus marinating
for the lamb:
5tbsp olive oil
5tbsp red wine vinegar
2tbsp Brazilian barbecue marinade mix 1tbsp thyme leaves zest and juice of 1 lime, plus 1 lime cut into 8 wedges
2 garlic cloves, crushed
1kg lamb leg steaks, cubed for the chicken:
25g packet peri-peri rub
4tbsp olive oil zest and juice of 1 lemon
2tsp thyme leaves
1 red onion, cut into wedges a few bay leaves 600g chicken breast fillets
8 mild Peppadew peppers a few thyme sprigs and red pepper dip (we like G’nosh Roasted Red Pepper BBQ Dip), to serve
1 For the lamb, mix together the oil, red wine vinegar, marinade, thyme, lime zest and juice, and garlic. Add the lamb, stir, cover and chill for a few hrs.
2 For the chicken, mix together the peri-peri rub, oil, lemon zest and juice, thyme, onion and bay. Add the chicken, stir, cover and chill for a few hrs.
3 Heat the barbecue to high (see tip). Thread the meat onto skewers adding lime to the lamb, and onion and peppers to the chicken. Grill for 15-20mins. Scatter with thyme and serve with the dip.
Per serving: Cals 400, Fat 23g,
Sat fat 6g, Carbs 3g >>
Chargrilled halloumi with honey
this is perfect for non-meat eaters.
Serves 4 • Ready in 15mins, plus marinating
3tbsp olive oil
3tbsp runny honey large handful oregano leaves, finely chopped, plus extra leaves to garnish zest and juice of 1 lemon
2 x 225g packs halloumi cheese, cut into thick slices pitted olives, tomato slices and red onion slices, to serve
1 In a bowl, mix together the oil, honey, oregano, and lemon zest and juice. add the halloumi and marinate for 15mins (or longer, overnight is fine).
2 heat the barbecue to medium-high (see tip). add the halloumi slices and grill for 3mins, turning once, until nicely browned and bubbling.
3 serve with olives, tomato slices, red onion slices and a scattering of oregano leaves, with any leftover marinade drizzled over the top.
Per serving: Cals 467, Fat 36g,
Sat fat 20g, Carbs 22g
Bourbon beef short ribs slow cooked in the oven until meltingly tender, then finished on the barbecue with a bourbon glaze.
Serves 8 • Ready in 3hrs 30mins, plus marinating
2.5kg beef short ribs
2tsp smoked paprika
2tbsp bourbon, whiskey or apple juice 2tbsp maple syrup
1 litre rich beef stock for the glaze:
2tbsp concentrated liquid beef stock 2tbsp maple syrup
1tbsp bourbon, whiskey or apple juice grilled ciabatta, to serve
1 toss the ribs in the paprika, bourbon and maple syrup and season with black pepper. Put the ribs in a sealed bag and marinate in the fridge for at least 1hr or overnight. When ready to cook, take the ribs out of the fridge 1hr beforehand to bring them back to room temperature.
2 heat the oven to 150c/Gas mark 2. Put the ribs and any marinade in 1 or 2 roasting tins (you don’t want to overcrowd them). add the stock, cover with foil and cook in the oven for 3hrs.
3 take the ribs out of the cooking liquid. mix together the glaze ingredients. heat the barbecue to medium (see tip), put the ribs on the grill and cook for about 20mins, turning and brushing frequently with the glaze, until browned and sticky. serve with grilled chunks of ciabatta. Per serving: Cals 350, Fat 18g,
Sat fat 4g, Carbs 17g
King prawns with Thai dipping sauce this is simple finger food at its best – just peel and dip!
Serves 6 • Ready in 15mins
3 garlic cloves, crushed
3cm piece fresh ginger, grated 1 lemongrass stalk, finely chopped 1 red chilli, finely chopped
1tbsp light muscovado sugar
2tbsp rice wine vinegar
2tbsp soy sauce
1tsp sesame oil large handful of fresh coriander leaves, chopped
24 large raw king prawns, shell on 1tbsp vegetable oil salt flakes and lime wedges, to serve
1 In a small bowl, mix together the garlic, ginger, lemongrass, chilli, sugar, rice wine vinegar, soy sauce, sesame oil and coriander. stir in 2tbsp water and set aside.
2 toss the prawns in the vegetable oil and cook on a barbecue heated to high (see tip) for 3mins, turning occasionally, until pink and cooked through. sprinkle with salt and serve with lime wedges and the sauce.
Per serving: Cals 81, Fat 3g,
Sat fat 0.5g, Carbs 3g w&h