Barbecue classics
Keep things exciting on the grill with these twists on family favourites
These exciting twists on family favourites will help add some zing to your grill
Ras-el-hanout and honey sticky chicken thighs
This Moroccan-style chicken is sweet and smoky. We served ours with a spicy couscous, a simple side that can be made in advance.
Serves 4 • Ready in 40 mins, plus brining
8 skin-on chicken thighs
½tbsp best-quality olive oil
3tsp ras-el-hanout
2-3tbsp runny honey for the brine:
150g sea salt
100g granulated sugar for the couscous:
150g wholewheat couscous
1tsp bouillon powder
2tsp harissa
20g fresh mint, chopped
30g fresh parsley, chopped
3 spring onions, finely chopped juice of 1 lemon
50g toasted pine nuts
1 For the brine, put the salt and sugar in a pan, add 1ltr water and bring to the boil. Boil for 1 min until the salt and sugar have dissolved. Remove from the heat, add another 1ltr cold water and set aside.
2 Put chicken in a non-metallic tub. Pour over the brine to submerge the chicken and refrigerate for 5-6 hrs.
3 For the couscous, mix the couscous and bouillon powder in a large bowl. Cover with boiling water, put a plate on top and leave for 10 mins. Mix in the remaining ingredients.
4 Remove the chicken from the brine and pat dry. Toss the chicken in the oil and ras-el-hanout. Pop onto the barbecue, and allow the chicken to brown on both sides before brushing the honey over the skin. Cook for 10-15 mins. Serve with the couscous. Per serving: 364 cals, 5.8g fat,
2.5g sat fat, 32g carbs
Prawn and guacamole tacos
This is the ultimate relaxed seafood barbecue recipe, as everyone can assemble their own tacos.
Serves 6 •
Ready in 30-40 mins, plus chilling 30 raw tiger prawns
2 garlic cloves, crushed finely grated zest and juice of 1 lime
350g Old El Paso Stand ’N Stuff Smoky BBQ Soft Taco Kit
(widely available)
2tbsp olive oil to serve:
½ iceberg lettuce, leaves separated
12 cherry tomatoes, halved
400g can black beans, drained and rinsed
200g tub guacamole
200ml soured cream you will also need:
6 bamboo or wooden skewers soaked in cold water for 10 mins 1 Thread the prawns onto the 6 skewers, then put in a shallow, sealable container. Sprinkle over the garlic, and the zest and juice of the lime. Remove the seasoning sachet from the taco kit and sprinkle 2tbsp over the prawns. Drizzle with olive oil. Seal and chill until needed.
2 Barbecue the prawn skewers for 6 mins, turning until they’re cooked and slightly charred.
3 Pop the soft taco shells from the kit onto the hot barbecue for about 10-20 seconds, to warm through.
4 To serve, let everyone help themselves: put lettuce into the taco shells, spoon in the tomatoes and beans, slip the cooked prawns off the skewers and pile them in. Finally, spoon a generous serving of guacamole and soured cream on top. Per serving: 431 cals, 23g fat,
7g sat fat, 30g carbs
Salmon en papillote with fennel, grapefruit and Pernod
This method of preparing fish is a simple but effective way of ensuring delicate cooking and a succulent, flaky texture. Cooking the ingredients in a parcel is great for barbecues, as it keeps everything together.
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Serves 6 • Ready in 40 mins
2 bulbs of fennel (core removed), sliced (save the fronds for garnish) 4 banana shallots, peeled and halved 40g butter, diced
50ml Pernod
20ml white wine
½ bunch fresh parsley, chopped 500g skin-on side of salmon
1 red grapefruit, cut into segments you will also need: Strong barbecue foil, such as Bacofoil Extra Strong BBQ Foil
1 Blanch the fennel in a pan of salted water. Drain and plunge into iced water.
2 Fold a sheet of barbecue foil in half along the width, open back up and arrange the fennel and shallots on one side, leaving a border of at least 5cm around the edges. Dot cubes of butter over the vegetables, pour over the alcohol and scatter with half the parsley. Put the salmon on top. Season.
3 Fold over the foil, and fold and twist the edges, from one side to the other. Cook on the barbecue for 25 mins.
4 Transfer to a large plate or board, open the foil and scatter over the grapefruit, along with the remaining parsley. Garnish with fennel fronds. Per serving: 470 cals, 21g fat,
3.3g sat fat, 4.8g carbs
Tikka salmon skewers with minty yogurt
This zingy flavour combination makes for a refreshing and filling lunch.
Serves 4 • Ready in 30 mins 4 salmon fillets, cut into 1in cubes 4 red onions, cut into wedges 8tbsp tikka curry paste
180g natural yogurt
2 lemons
1 small cucumber, diced small bunch of mint leaves, chopped 4 naan breads, to serve you will also need:
4 bamboo or wooden skewers, soaked in cold water for 10 mins 1 Thread the salmon onto the skewers, alternating with the onion wedges. Mix the tikka paste with 4tbsp of the yogurt and a good squeeze of lemon juice, and spread onto the kebabs. Leave to marinate in the curry paste for 15 mins.
2 Mix together the remaining yogurt with the cucumber and a small handful of mint leaves. Season to taste.
3 Cook the skewers on the barbecue for around 10 mins. Or, bring a large griddle pan to a high heat and grill for a couple of minutes on each side, until cooked. Serve with the minty yogurt and warmed naan bread.
Per serving: 516 cals, 31g fat,
5g sat fat, 19g carbs
Jerk turkey quarter-pounder
You can experiment with the flavouring in this recipe by replacing the jerk seasoning and BBQ sauce with a little Middle Eastern spice paste, such as harissa, mixed with a little chopped fresh mint.
Serves 4 • Ready in 30 mins, plus chilling
500g turkey mince
1 garlic clove, crushed
6 spring onions, finely chopped 1tsp jerk seasoning 1tsp Encona Brazilian BBQ Sauce
(or a few drops of hot pepper sauce) 4 poppy seed rolls, sliced in half and toasted to serve: mayonnaise, lettuce, avocado, red onion and sweetcorn relish
(see sauce of inspiration, p69)
1 Mix together the turkey mince, crushed garlic, spring onions, jerk seasoning and Brazilian or hot pepper sauce and season with salt and pepper. Shape into four burgers, pressing the mixture firmly together with your hands. Cover and chill before cooking.
2 Barbecue the burgers for
5-7 mins on each side until browned and completely cooked through. Alternatively, cook the burgers in a hot griddle pan with 1tbsp oil.
3 Serve on lightly grilled poppy seed buns with the mayonnaise, lettuce, avocado, red onion and sweetcorn relish.
Per serving: 345 cals, 8g fat,
1.5g sat fat, 31g carbs
Spicy mustard wings
When choosing chicken wings, it’s worth buying free-range, as apart from the conscience factor, they have more flavour and much more meat on them.
Makes 16 wings (serves 6)
• Ready in 30 mins, plus marinating 1.8kg free-range chicken wings (around 16 wings)
250ml teriyaki marinade
2tbsp sesame oil
2tbsp Dijon mustard
2tbsp runny honey 1 Mix all the ingredients together well, with a good grinding of black pepper. Pop into a resealable food bag and refrigerate overnight.
2 To barbecue: cook the wings over a medium heat, turning often, until browned and cooked through. If you cook them too high, they will burn, so be gentle! Alternatively, cook in a 200C/Gas 6 oven: roast on an oiled baking sheet, turning a few times for 20 mins or until well-browned and cooked through.
Per serving: 581 cals, 32g fat,
9g sat fat, 22g carbs
Garlic mushroom burger
A chunky portobello mushroom makes a great fuss-free veggie burger.
Serves 4 • Ready in 15 mins 4 portobello mushrooms, wiped with damp kitchen paper 1tbsp olive oil
50g garlic butter (such as Lurpak) 75g Gruyère cheese, sliced sesame-topped burger baps, halved and lightly grilled to serve: chilli jam and sweetcorn relish
(see sauce of inspiration, p69), sliced tomato and watercress 1 Place the mushrooms on the barbecue grill, cup-side down, and lightly brush with olive oil. Grill for 3 mins, then turn the mushrooms over, season with salt and freshly ground pepper and dot with the garlic butter. Cook for a further 5 mins, until tender.
2 Place the sliced cheese on top of the mushrooms and heat until the cheese has melted.
3 Place the burgers on the baps and top with chilli jam, sliced tomatoes, sweetcorn relish and watercress.
Per serving: 375 cals, 24g fat,
11g sat fat, 29g carbs
Rump steaks with sticky jerk sauce
This recipe is the perfect barbecue supper for two, but can be easily scaled up to serve more.
Serves 2 • Ready in 15 mins, plus marinating
2 x 200g rump steaks for the marinade:
1 banana shallot
5cm piece of fresh ginger 2tbsp tomato purée
1tbsp cider vinegar
3tbsp jerk spice seasoning 2tbsp black treacle 2tbsp soy sauce green salad, to serve
1 Roughly chop the shallot and fresh ginger, then blitz together with the other marinade ingredients in a food processor. Once it’s well combined, spread the marinade over the steaks. Leave in the fridge to marinate for at least 1 hr (and, if possible, overnight). 2 For a medium steak, cook over a high-heat barbecue for 4 mins on each side. Serve with salad.
Per serving: 316 cals, 8g fat,
3.5g sat fat, 14g carbs >>
Marinated paneer, halloumi and vegetable skewers
Even dedicated meat lovers will love this delicious combination of flavours. Serves 4 • Ready in 20 mins, plus marinating
2 sweetcorn cobs, cut into slices 3tbsp olive oil
2tbsp red wine vinegar
1tbsp Dijon mustard
5 garlic cloves, crushed a large handful of rosemary leaves, finely chopped
225g pack halloumi cheese
226g pack paneer cheese 1 courgette, cut into chunks
2 red peppers, cut into chunks you will also need:
4 metal skewers
1 Steam the sweetcorn pieces for 5 mins – they will be easier to put on the skewers. In a bowl, mix the oil, vinegar, mustard, garlic and rosemary. Add the cheeses, cut into chunks, and veg, and toss to coat. Set aside to marinate for 1 hr or overnight in the fridge.
2 Prep your barbecue for direct heat. Thread the vegetables and cheese on to the skewers and cook for 3-4 mins on both sides. Baste with the marinade and drizzle over the rest to serve.
Per serving: 425 cals, 28g fat,
14g sat fat, 20g carbs
Pork burger with sweet potato
Pork mince is a great budget buy. Layer them up with beetroot and watercress for maximum flavour.
Serves 4 • Ready in 45 mins
600g sweet potatoes, unpeeled, cut into chips
2tbsp olive oil, plus extra for oiling 500g pork mince
1 onion, grated
1tbsp Worcestershire sauce 4 seeded bread rolls, halved
4tbsp mayonnaise
45g packet watercress
4 cooked baby beetroots, cut into wedges
1 Heat the oven to 200C/Gas 6. Line a baking tray with greaseproof paper and brush with oil. Add the sweet potato chips, drizzle with oil and cook for 30-35 mins. Turn halfway through.
2 Season the mince and combine with the onion and Worcestershire sauce.
3 Divide the pork mixture into 4 and use a 7.5cm plain metal ring to help you shape them into four burgers.
4 Cook the burgers on the barbecue for 10 mins on each side.
5 Toast the rolls on the grill. Spread the bases with mayonnaise, top with watercress, the burgers and beetroot. Serve with the sweet potato chips.
Per serving: 681 cals, 32g fat,
8g sat fat, 66g carbs