Tag Archives: Barbecue

1st Proper BBQ of the Season!

So, we had one last week on the beach – lovely idea but…burgers with sand, sausages with sand, halloumi with sand…work in progress. Anyway, today was the first PROPER one and we went all out: halloumi, garlic bread with mozzarella, lobster tails with garlic butter, salmon with rosemary and garlic, chicken with my favourite marinade, sausages, burgers in brioche buns and posh roasted vegetables (not quite ready for salad!) Bloody marvellous!!! The sun shone, the wine flowed and the afternoon simply chillaxed by….happy days! (All recipes listed above previously blogged). xxx

Prawn, Strawberry and Mint Salad

 

Most unlikely bedfellows, prawns and strawberries snuggle up together happily in this vibrant salad that truly celebrates British summer time. A joy to eat on it’s own or as a side to barbecued fish: light, refreshing and simply yummy! Give it a go with beautifully ripe strawberries – you’ll be converted, I promise!

Serves 4 as a side salad

What you need…

350g jumbo king prawns, cooked

200g British strawberries, hulled and halved

A handful fresh mint leaves, torn

Handfuls of your favourite salad leaves. I use rocket, little gem and basil

for the dressing

2 tablespoons olive oil

1 dessertspoon white wine vinegar

1 teaspoon runny honey

A squeeze of lemon juice

Sea salt and black pepper

What to do…

In a screw top jar, chuck in the dressing ingredients, pop on the lid and shake like mad. Set aside.

Clean the salad leaves and tear if necessary.

Tip the salad leaves, strawberries, mint and prawns into a pretty salad bowl.

When you are ready to serve, shake the dressing again, pour over the salad and toss so that all the ingredients are evenly mixed together. Serve on it’s own or with barbecued fish and a lovely cold glass of white wine: totally delicious! Summer on a plate, right there!

Inspired by…

Don’t know – I think I made this one up.

How easy…

It’s salad so it’s not hard!

John’s Luscious Barbecued Lobster Tails with Garlic Butter

So, if you fancy a bit of a treat and have the available pennies, this little number is totally indulgent and absolutely gorgeous. The garlic butter essentially sautés the lobster meat and the combination of flavours is out of this world: moist, delicately flavoured lobster and ever so garlicky butter – they don’t compete but just enhance one another. Simply delicious!

Serves 4 as a starter treat

What you need…

1 x barbecue!

2 raw lobster tails

Garlic butter (recipe already blogged), softened

What to do…

Lay the lobster tails, shell-side up, on a good, solid board. Taking your sharpest knife, cut the lobster in half lengthways. Be very careful: the lobster shells are hard and the knife can slip – it’s always nice to continue life with 10 fingers!!!!

Turn the tails over and spray them with a little olive oil. To seal them, lay the lobster tails flesh-side down on a very hot barbecue grill and cook for 2-3 minutes, until the flesh just starts to turn a golden brown. Set aside to cool.

When cool and you’re just about ready to eat, spread lashings of garlic butter over the seared lobster flesh – don’t hold back – particularly making sure that there’s a goodly portion where the flesh meets the shell.

On the barbecue, return the lobster tails to the high heat but this time, shell side down. As the lobster heats up, the flesh will start to come away from the shell and the garlic butter will melt, seep down the sides and then start to bubble, effectively sautéing the flesh in the delicious butter. Cook for 10 minutes. Remove from the barbecue, serve and demolish immediately – that’s the only problem with them – you know you should be savouring the lusciousness of them but you can’t just help attacking them! Watch out for the garlic butter chin dribble!

Inspired by…

My lovely husband,  John

How easy…

Wonderfully easy but should be prepared with a lovely glass of wine.

Summer Mediterranean Vegetables

 

I love salads and make a huge variety of different ones – mixing traditional and new ingredients with influences from all over the world – but even though there is never a boring salad in our house, sometimes it’s nice to have an accompaniment to the barbecue that isn’t salad and this ticks that box, delightfully! I’ve entitled it ‘Mediterranean’ but that’s just what the aromas and flavours felt like to me but no matter how you describe this Mary Berry-inspired dish, it’s quite delicious and a really lovely change.

Serves 6 as a side

What you need…

1 large roasting tin

1 x 25cm shallow round ovenproof dish, lightly buttered

2 aubergines, sliced

2 red peppers, deseeded and sliced

500g courgettes, trimmed and sliced

6 tablespoons olive oil

2 red onions, finely chopped

2 garlic cloves, chopped

500g passata

1 teaspoon caster sugar

A handful basil, chopped

50g Parmesan, grated

3 large tomatoes, cut into wedges

4 teaspoons thyme leaves

Sea salt and black pepper

Note…

When I tried this, there were only 3 of us, so the ingredients were halved, hence the smaller dish in the photograph. Ingredients above are for the full recipe, for 6 people.

What to do…

Preheat your oven to 220°c / 425°f / gas 7.

Chuck the aubergines, red peppers and courgettes into the roasting tin, drizzle over 4 tablespoons olive oil and season with salt and pepper. Pop in the oven for 15 minutes and then give them a quick mix about before putting them back in the oven for a further 10 minutes or until lightly browned and just soft throughout. Set aside to cool.

Reduce the oven to 200°c / 400°f / gas 6.

Meanwhile, heat the remaining oil in a large saucepan, add the onions and fry over a moderate heat for 3 minutes. Add the garlic and cook for another minute. Tip in the passata and sugar and then season with salt and pepper. Bring to the boil, pop on a lid, reduce the heat and simmer gently for 10 minutes, until the onions are soft and the sauce, thickened. Remove from the heat and stir in the basil.

Spoon half the sauce into the base of your ovenproof dish and then top with half the roasted vegetables, ensuring an even mix of the aubergines, peppers and courgettes. Sprinkle over the cheese and season with salt and pepper. Spoon over the rest of the sauce, covering the vegetables and then top with the remaining roasted vegetables, arranging them in a spiral pattern if you like. Finally, plop/arrange the tomato wedges on the top and sprinkle thyme over the lot. You can sprinkle more Parmesan over if you fancy (I did).

Cover with foil and pop in the oven for 25 minutes, whilst you clear up and pour a glass of wine. The smell will be amazing!

Serve your lovely summer Mediterranean vegetables with barbecued meat or fish or as light lunch or supper with a great doorstop of fresh bread. Whichever way, just yummy!

Tips…

I use Waitrose Cooks’ Ingredients’ frozen and chopped garlic just because peeling and chopping fresh garlic is a faff.

I didn’t have any passata so just whizzed a 400g tin of chopped tomatoes in the food processor – this was just for 3 of us but I used all of the tomatoes and the dish tasted great.

Inspired by…

Mary Berry

How easy…

As is my want: very, very easy and quite delicious!

 

 

 

 

My Favourite Chicken Marinade

I’ve been doing this marinade for years and everyone who has ever tried it has requested the recipe so I thought I’d share. We used it this time to marinade whole chicken breasts before barbecuing them. But on other occasions, I’ve cut the chicken into chunks and fried the chicken in its marinade before adding it warm to a salad of leaves, avocado and bacon. Either way, its lovely: the chicken is succulent and has a rich, almost caramelised flavour – not too sweet but just rather gorgeous – it elevates the simple chicken breast into something much more enticing, if I don’t say so myself! Give it a go!

Serves 4

What you need…

4 skinless chicken breasts

2 tablespoons dark brown soft sugar

2 tablespoons white wine vinegar

3 tablespoons soy sauce/tamari (for gluten-free)

2 cloves garlic, chopped

What to do…

Score the chicken breasts lightly to enable the marinade to get into the meat.

Mix all the marinade ingredients together in a bowl until the sugar dissolves. Add the chicken breasts, give them a quick stir, cover with cling film and leave to marinate for 30 minutes.

Remove the chicken breasts from the marinade with a slotted spoon and barbecue until cooked all the way through.

Serve and enjoy! It really is lovely.

Serving suggestion…

I tried this salad from the Hemsley sisters this weekend and it works spectacularly well with the marinated and barbecued chicken!

Courgette Salad Close Up w

Per person: take 1 courgette, trim the ends and grate the courgette into a bowl.

In a small saucepan, dry-fry a handful of pine nuts for a couple of minutes, just until they are toastie!

Mix together 2 tablespoons olive oil with 2 teaspoons balsamic vinegar .

Mix the dressing into the courgette, season well with sea salt and black pepper and tip over the pine nuts. Serve – so simple but absolutely delicious!

Inspired by…

I have no idea where the marinade came from but ‘thank you’ to whoever came up with the combination!

How easy…

I marinate, John barbecues – dead easy!