Tag Archives: Barbecue

Provençal Marinade (for barbecued lamb)

The 70th of 100 recipes chosen from the blog to go into my cookbook, this is a wonderful marinade for perking up a nice cut of lamb.

We use this marinade for lamb neck and it transforms a fairly uninspiring cut of meat into something that is absolutely luscious.

What you need…

2 sprigs of thyme

2 sprigs of rosemary

2 bay leaves

4 garlic cloves, chopped

10 whole black peppercorns

150ml olive oil

50ml red wine vinegar

2 cuts of lamb neck

What to do…

Put all the ingredients except the vinegar and lamb into a small saucepan and over a moderate heat. Cook until the olive oil just comes to a simmer and than remove from the heat.

Add the vinegar and allow to cool.

Place the lamb neck into a shallow dish and pour over the marinade. Cover and pop in the fridge for at least 2 hours but preferably overnight. – barbie-ready!

Inspired by…

Rachel Allen

How easy…

I don’t need to answer that – very little effort for a great deal of taste!

John’s Luscious Barbecued Lobster Tails with Garlic Butter

The 64th of 100 recipes chosen from the blog to go into my cookbook, this one isn’t revisited very often because of the cost, but when it is, each and every morel is relished! 

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

for the garlic butter (makes loads – not just for this dish)

250g butter, softened

8 cloves garlic, chopped

1½ tablespoons dried Italian herb mix (mine has a little chilli in it which gives it a real kick)

2 teaspoons garlic granules

What to do…

First, make the garlic butter:using a fork, mash together the butter, garlic, herbs and garlic granules to form your lovely garlic butter – job done!.

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, seeping down the sides and 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!

Tip with the Garlic Butter…

This recipe makes loads! I make a load of garlic butter in one hit, taking it out of the fridge as and when I need it over the course of a month. We soon get through it in the summer – it’s deal for garlic bread as well as basting lobster tails, which we clearly don’t have on a regular basis, or for other fish and for swishing in with new potatoes.

Inspired by…

John

How easy…

Wonderfully easy but should be prepared with a lovely glass of white wine to hand!

 

Asian-Inspired Salad with Asparagus and Crayfish

The 58th of 100 recipes chosen from the blog to go into my cookbook, this is the most scrumptious of salads: zingingly fabulous!

Salad days are here – yippppeee and lordy, lordy, lordy, this salad is spectacular: it’s zingy and fresh and its fabulous tastes and textures demand your attention. Eat it by itself or serve with fish: terikayi tuna is ideal but also, try this salad on the side of a lovely roasted salmon fillet – maybe with a wedge of lime on the side. I’ve changed the original recipe by adding a few extra ingredients, most notably the crayfish tails (they were on offer) but equally you could add prawns, smoked salmon or even hot, seared scallops. Anyway, it’s just lovely! I’ve never understood why people think salad is boring – this one will knock your socks off – give it a go!

Serves 2 (this is based on the quantities used to make up the marinade – if you’re creating salad for more people, just increase the quantities accordingly).

What you need…

for the salad

A selection of salad leaves: handfuls each of red chicory, rocket, spinach and baby gem work well but really, it’s whatever takes your fancy and is in the fridge

5cm chunk of cucumber, peeled and chopped

3 medium tomatoes, chopped

A handful of mint leaves, torn

A handful of coriander, chopped

250g asparagus, trimmed

125g crayfish tails or prawns (optional)

for the salad dressing

1 lime, juice only

2 cloves garlic, peeled and chopped

1 dessertspoon fresh ginger, grated

1 tablespoon palm sugar

2 tablespoons fish sauce

3 tablespoons soy sauce (or Tamari if you would prefer gluten-free)

1 red bird eye chilli, finely chopped

1 tablespoon mint leaves, chopped

1 tablespoon coriander leaves, chopped

Tip…

If you’re not too sure about the kick of the chilli, use just half, rather than a whole one

What to do…

Pop the asparagus into boiling, water and cook for 2 minutes until al dente. Drain, refresh with cold water and drain again. Set aside to cool.

Put all your salad dressing ingredients into a screw-topped jar, tighten the lid and shake vigorously until mixed thoroughly together.

When you’re ready to eat, take a large pretty bowl, chuck in your cucumber, tomatoes, all your salad leaves, herbs, asparagus and crayfish tails . Tip over the dressing and mix together. That’s it! Serve and enjoy this absolutely wonderful salad with a lovely crisp dry white wine.  And relax….

Inspired by…

Watching James Martin and Mary Berry, separately, and then doing my own thing.

How easy…

Well, it’s salad so it’s not hard is it?!

 

Gently Spiced Prawn and Bacon Skewers for the Barbie

The 57th of 100 recipes chosen from the blog to go into my cookbook, these gorgeous little numbers are fabulous on the barbecue – the sun’s out –what’s stopping you?!

Absolutely delicious and a great pairing – I would never have thought to put these two together. The gentle spicing adds to the natural flavour of the prawns, rather than detracting from them and I have to say, every time I do these, they go down a storm! Hot favourite for the barbecue season!

Makes 30

What you need…

Bamboo skewers

30 raw king prawns

6 tablespoons olive oil

1 tablespoon fresh thyme, leaves picked and chopped

1 tablespoon fresh rosemary, leaves picked and chopped

1 teaspoon paprika

1 teaspoon ground coriander

1 teaspoon coriander seeds, ground

4 big, fat cloves of garlic, chopped

15 rashers of streaky bacon, cut in half

Lime slices, to serve (optional – I have forgotten them mostly!)

What to do…

Tip the prawns into a bowl with everything except the bacon and lime slices, mix all together, cover with cling film and pop in the fridge for a couple of hours to allow the flavours to develop.

Just before cooking, wrap each prawn in half a piece of streaky bacon and thread onto your bamboo skewers. It’s up to you how many you put on each skewer depending on how many people you are feeding, how many prawns you want them to enjoy and whether they are sharing skewers or individual ones!

Pass prawn skewers over to husband who is manning the barbecue, sit back and sip wine whilst he cooks them to perfection, 4-5 minutes on each side.

Serve with salad, new potatoes, garlic bread and loads of other good barbecued fish and meats for a proper al fresco summer feast – yum!!!!

Inspired by…

Rachel Allen

How easy…

I prep a couple of hours in advance. John fires up the barbie. What could be easier?!

My Favourite Chicken Marinade

The 42nd of 100 recipes chosen from the blog to go into my cookbook, this one is primarily for BBQ season which I know isn’t quite upon us yet….but it’s always  good to be prepared!

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 permeate 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.

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!

Gently Spiced Prawn and Bacon Skewers for the Barbie

Absolutely delicious and a great pairing – I would never have thought to put these two together. The gentle spicing adds to the natural flavour of the prawns, rather than detracting from them and I have to say, every time I do these, they go down a storm! Hot favourite for this year’s long and sultry barbecue season!

Makes 30

What you need…

Bamboo skewers

30 raw king prawns

6 tablespoons olive oil

1 tablespoon fresh thyme, leaves picked and chopped

1 tablespoon fresh rosemary, leaves picked and chopped

1 teaspoon paprika

1 teaspoon ground coriander

1 teaspoon coriander seeds, ground

4 big, fat cloves of garlic, chopped

15 rashers of streaky bacon, cut in half

Lime slices, to serve (optional – I have forgotten them mostly!)

What to do…

Tip the prawns into a bowl with everything except the bacon and lime slices, mix all together, cover with cling film and pop in the fridge for a couple of hours to allow the flavours to develop.

Just before cooking, wrap each prawn in half a piece of streaky bacon and thread onto your bamboo skewers. It’s up to you how many you put on each skewer depending on how many people you are feeding, how many prawns you want them to enjoy and whether they are sharing skewers or individual ones!

Pass prawn skewers over to husband who is manning the barbecue, sit back and sip wine whilst he cooks them to perfection, 4-5 minutes on each side.

Serve with salad, new potatoes, garlic bread and loads of other good barbecued fish and meats for a proper al fresco summer feast – yum!!!!

Inspired by…

Rachel Allen

How easy…

I prep a couple of hours in advance. John fires up the barbie. What could be easier?!

Teriyaki Marinade (for Barbecued Salmon)

We eat a lot of salmon, so I’m always looking for recipes that enhance its natural flavours and in this one I’ve certainly found it! Delightfully simple and utterly delicious, this sweet soy sauce marinade transports salmon into a barbecued treat.

Serves 4

What you need…

4 chunky salmon steaks (skin on)

75ml dark soy sauce

50g caster sugar

25ml mirin

½ teaspoon salt

What to do…

In a small saucepan, heat all of the ingredients except the salmon gently and until the sugar is dissolved. Remove from the heat and cool. Pop your salmon steaks into a shallow dish and pour over the marinade. Pop into the fridge for 2 hours.

Hand over the marinating fish to he who is barbecuing with instructions to cook for 3-4 minutes on each side, whilst continually brushing with the delicious marinade.

Pour yourself a glass of wine and marvel at the team effort!

Inspired by…

Rachel Allen

How easy…

Spectacularly so!

 

Char Sui Marinade for Barbecued Chicken

I have a fabulous chicken marinade (already blogged) that is a firm favourite with everyone who’s tried it but we barbecue A LOT and so sometimes we fancy a change. I found the original of this little number in one of Rachel Allen’s cookbooks and it’s gorgeous – a marinade that lightly infuses the chicken with light, sweet, gently oriental flavours – a truly delightful alternative!

What you need…

4 garlic cloves, chopped

2 tablespoons light soft brown sugar

2 tablespoons root ginger, peeled and finely chopped

2 tablespoons maple syrup

50ml light soy sauce

50ml rice wine/dry sherry

2 tablespoons hoisin sauce

2 teaspoons rapeseed oil

4 – 6 plump chicken breasts

What to do…

Chuck the lot in a bowl and stir together. Wodge the chicken in and pop in the fridge for the flavours to develop for between 2 and 12 hours.

Inspired by…

Rachel Allen

How easy…

I love barbecue marinades – a bit of mixing, abandon to the fridge and pass to John to barbie! Gotta love summer!

Pomegranate, Tarragon and Maple Syrup Salad Dressing with Prawns

Creating unusual salads to accompany our many summer barbecues is something that I love to do and we have a long and varied list from which to choose from, most of which promise to convert even the hardened anti-saladist!!!! This one is fast becoming the favourite for this season – piquant, zesty, fresh and abundant in contrasting but complementary summer flavours – scrumptious!

What you need…

for the dressing

1 shallot, chopped finely

½ tablespoon fresh tarragon, chopped finely

½ teaspoon Dijon mustard

½ tablespoon pomegranate molasses (or balsamic for a slightly smoother taste)

5 tablespoons olive oil

5 tablespoons pomegranate seeds

1 tablespoon maple syrup

for the salad

225g cooked prawns

A generous handful of fresh coriander, chopped roughly

A small handful of mint, chopped finely

Your favourite leaves, torn (I used sorrel, rocket, and baby gem)

What to do…

Tip all of the dressing ingredients into your favourite salad bowl and use a fork to evenly mix together. Add the prawns and stir through. Pile the leaves on top and then cover with cling film and store in a cool place until ready to eat (I normally do this up to 2 hours in advance).

When ready to eat, toss the salad together so that all the leaves are covered with the dressing. Serve, ideally in the garden, as an aside to a barbie with good friends. Cheers!

Tip…

This would also work brilliantly with cold, sliced leftover duck or barbecued chicken instead of the prawns

Inspired by…

I saw a recipe in a magazine (can’t remember which) but didn’t have half the ingredients so ended up making this one up!

How easy…

Dead easy – just a case of chucking the ingredients in a bowl, mixing and enjoying.

Provençal Marinade (for barbecued lamb)

We use this marinade for lamb neck and it transforms a fairly uninspiring cut of meat into something that is absolutely luscious

What you need…

2 sprigs of thyme

2 sprigs of rosemary

2 bay leaves

4 garlic cloves, chopped

10 whole black peppercorns

150ml olive oil

50ml red wine vinegar

2 cuts of lamb neck

What to do…

Put all the ingredients except the vinegar and lamb into a small saucepan and over a moderate heat. Cook until the olive oil just comes to a simmer and than remove from the heat.

Add the vinegar and allow to cool.

Place the lamb neck into a shallow dish and pour over the marinade. Cover and pop in the fridge for at least 2 hours but preferably overnight. – barbie-ready!

Inspired by…

Rachel Allen

How easy…

I don’t need to answer that – very little effort for a great deal of taste!