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Barbecue food Barbecue food Preserves Christmas baking

Barbecue food

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Meat

Get the grill fired up and sharpen your skewers for tasty chicken, beef and lamb.

Aussie lamb chops

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Submitted by Aidla R
Serves: 6
Prep/cooking time: 30 min + 15 min marinating

Ingredients:
  • 2 tbsp currant jam or jelly
  • 2 tbsp ketchup
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar or honey
  • 1 tbsp dry mustard
  • 2 tbsp Worcestershire sauce
  • 12 lamb chops, cut 1 inch think and trimmed
  • 6 slices pineapple, about ½ inch thick
Method:
  1. In a small bowl combine currant jam, ketchup, soy sauce, brown sugar, mustard and Worcestershire sauce. Place lamb chops in large resealable plastic bag. Pour marinade over lamb chops. Close bag and marinate in refrigerator for 15 minutes.
  2. Remove lamb from marinade; discard marinade. Place lamb and pineapple slices in centre of cooking grate. Grill pineapple for 5 to 7 minutes or until grill marks appear, turning once halfway through grilling time. Grill lamb chops 7 to 9 minutes for rare, 10 to 13 minutes for medium, or 14 to 17 minutes for medium-well, turning once halfway through grilling time. Serve lamb chops with grilled pineapple rings.

Mexican steak with pico de gallo

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Submitted by Alan Duncan
Serves: 2
Prep/cooking time: 45 min + 4 hrs marinating

Ingredients:
  • Steak
  • 2 steaks
  • 25cl tequila
  • 1 chipotle chilli
  • Sea salt and pepper
  • 5g coriander
  • Pico de gallo
  • 6 tomatoes
  • 1 onion
  • 2 cloves garlic
  • 25g coriander
  • 1 jalapeno chilli
  • 1 lime
Method:
  1. Four hours before the meal, chop the chipotle chilli finely and mix with the tequila, crushed sea salt and pepper. With a basting brush, apply the mix to both steaks. Wrap the steaks in tin foil and place in the fridge to marinade.
  2. To prepare the pico de gallo, dice the onion and garlic and place in a mixing bowl. Then cut your tomatoes into small neat cubes. Chop the coriander and jalapeno into small pieces then add the tomatoes, coriander and jalapeno to the onion and garlic. Stir. Then squeeze the lime over the top of the mixture. Stir again.
  3. Remove the steaks from the fridge, ensure the barbecue is hot enough and place the steaks on the grill. How you like your steak cooked is up to you. If you like it rare, cook on both sides for approx 30 seconds each. If well done, cook for 3 minutes on each side. After cooking, place the steaks on a plate and garnish with coriander.

BBQ burgers

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Submitted by Hermione Lawton
Serves: 4
Prep/cooking time: 20 min

Ingredients:
  • 500g lean beef mince
  • 1 egg
  • 1 red chilli
  • 3 sprigs of rosemary
  • 2 garlic cloves
  • 1 tsp mustard powder
  • 1 tbsp wholegrain mustard
Method:
  1. Finely chop the chilli and rosemary and crush the garlic cloves, then add to a large bowl with all the other ingredients and mix together with your hands.
  2. Squish the mixture into round patties, cook as per your taste and hey presto, you have a yummy burger!

Harissa marinated lamb

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Submitted by Emma Anacootee
Serves: 6-8
Prep/cooking time: 50 min + overnight marinating

Ingredients:
  • Leg of lamb
  • Handful of roughly chopped fresh mint
  • Handful of roughly chopped fresh coriander
  • 3-4 tbsp Harissa paste
  • 4 cloves of crushed garlic
  • 5g crushed ginger
  • 2 tbsp olive oil
  • Pinch of salt and pepper
Method:
  1. Firstly prepare the lamb by butterflying it from the bone. Run the knife down the centre to open the lamb and gently cut away from the bone. With the lamb steak, cut into the larger parts of meat to make the piece even; do not cut all the way through, just enough to flatten it. Then place in a plastic bag or cover with cling film and hit with a meat tenderiser mallet. This will make sure that the meat is the same thickness, so it will all cook at the same time.
  2. To make the marinade, place the Harissa paste, crushed garlic, ginger and olive oil in a bowl and mix thoroughly.
  3. Rub this paste all over the meat with your hands, making sure that you cover the whole steak. Season the meat with salt and pepper and rub in the chopped coriander and mint.
  4. Place the meat in a plastic bag and leave it in the fridge to marinate over night.
  5. When ready to cook, place the steak onto the grill and keep turning to avoid burning. Cook until the meat is as you like it.
  6. The lamb is delicious served chopped up in a wrap, with home-made coleslaw and salad.

Burgers

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Submitted by Peter Doherty
Serves: 4
Prep/cooking time: 35 min

Ingredients:
  • 450g minced steak
  • 2 tsp chopped parsley
  • 1 med onion, finely chopped
  • 2 tsp oil (vegetable/olive)
  • 1 tsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 1 slice of bread - crumbed
  • Salt and pepper to season
Method:
  1. Soften onion in a frying pan with oil until it turns translucent - do not burn. When softened, set aside to cool for 10 min.
  2. In a bowl, mix all ingredients including cooled onion. Split into four and flatten into burgers.
  3. Cook on the barbeque and serve on a sesame seeded bun with tomato ketchup and salad garnish. Add a slice of mature cheddar cheese if desired during the last stage of cooking. These are often better prepared a day in advance and kept in the fridge.

Jack Daniels chicken wings

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Submitted by Sue Baldwin
Serves: 4
Prep/cooking time: 20 min + marinating

Ingredients:
  • 18 chicken wings
  • 6 tbsp Jack Daniels
  • 5 tbsp soy sauce
  • 2 tbsp dry white wine
  • 4 tbsp brown sugar
  • 2 garlic cloves minced
  • 1 tsp ground ginger
Method:
  1. Combine all of the ingredients, apart from the chicken, and stir thoroughly until the sugar has dissolved.
  2. Place the chicken wings in a sealable plastic bag and pour the marinade in, tightly reseal the bag.
  3. Shake the bag to ensure that the marinade is over all of the wings and then put it in the fridge to marinate for as long as possible – around 6 hours is ideal.
  4. Remove the wings from the bag and place on the barbecue, turning and brushing the remaining marinate from the bag on them as they cook. They will take around 15 minutes to be cooked through.

Chicken on the throne

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Submitted by Cat Whyte
Serves: 8
Prep/cooking time: 30 min prep, cooking time dependent on size of chicken

Ingredients:
  • 1 whole chicken
  • 3/4 can of Budweiser
  • 8 tbsp olive oil
  • 3 tsp paprika
  • 4 crushed gloves of garlic
  • Salt
  • Pepper
Method:
  1. In a cup, combine the oil, paprika, salt and pepper and then baste the outside of the chicken with the mixture.
  2. Remove the top of the beer can (you can use a can opener for this) and place the garlic cloves inside it.
  3. Place the chicken onto the beer can, so that the can is inside the chicken's cavity and the bird stands upright.
  4. Stand the chicken on the barbecue and then cover it. If your chicken won't stand within your barbecue's lid, make a tin foil tent to sit over it.
  5. The beer steams the chicken from the inside, keeping it moist, while heat of the grill makes the skin crisp up. Cooking time depends on the size of the chicken, but it will be done when the juices run clear.

Summer spice burger

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Submitted by Julian Serna
Serves: 4
Prep/cooking time: 20 min

Ingredients:
  • 500g minced beef
  • 2 garlic cloves, crushed
  • 2 jalapeno peppers, seeded and diced
  • 2g crushed red pepper flakes
  • 1 medium onion, chopped
  • 3g chopped fresh cilantro
  • 1g ground cumin
  • Salt and pepper to taste
Method:
  1. Mix together the beef, garlic, jalapeno peppers, red pepper flakes, onions, cilantro and cumin in a large bowl.
  2. Mould the mixture into burger patties and cook according to how rare you like them.

Moroccan beef brochettes

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Submitted by Laura Jones
Serves: 6
Prep/cooking time: 20 min + marinating

Ingredients:
  • 1kg beef fillet, cut into 3/4" cubes
  • 1 medium onion, finely chopped
  • 3 tbsp chopped fresh parsley
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp pepper
  • 2 tsp salt
  • 1 tbsp vegetable oil
  • Pinch cayenne pepper (optional)
  • Natural yogurt
  • Mint leaves
Method:
  1. Mix the onion, parsley, paprika, cumin, pepper, salt, oil and cayenne pepper (if using) together. Coat the beef with the mixture and then leave to marinate for several hours, overnight if possible.
  2. When ready to cook, put the meat onto skewers and barbecue for 5-10 minutes, depending on preference.
  3. Serve with natural yoghurt and torn mint leaves.

Fish

Delicious, healthy alternatives to all those burgers and sausages!

Grilled tarragon and lime wild salmon on lemon grass skewers

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Submitted by Christine Bailey
Serves: 8
Prep/cooking time: 20 min

Ingredients:
  • 8 lemon grass stems
  • 2kg salmon fillets
  • 3 tbsp coarsely chopped fresh tarragon
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 4 limes
  • 150g sour cream
  • 1 tbsp honey
  • 1 tbsp lemon juice
Method:
  1. Trim the lemon grass tops and cut off the hard base. Cut in half lengthways to give 16 skewers.
  2. Cut the salmon into 16 5cm long pieces. Use a metal skewer or sharp knife to cut a slit through the centre of each piece of salmon and thread each piece onto a lemongrass skewer.
  3. Mix together 2 tbsp tarragon, the lime juice and oil and pour over the skewers to coat. Marinate for 1 hour.
  4. Cut each lime into four wedges and thread one onto each of the skewers.
  5. Oil a barbecue rack. Cook the salmon skewers on a preheated barbecue in batches for 4-5 minutes until browned lightly all over. You will need to turn them over half way through cooking.
  6. Combine the sour cream, remaining tarragon, honey and lemon juice and serve with the skewers.

Barbecued stuffed mackerel

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Submitted by Adrian Low
Serves: 4
Prep/cooking time: 20 min

Ingredients:
  • 4 whole mackerels
  • 80g curly parsley
  • 1 lemon
  • Small jar of sun-dried tomatoes
  • 8 cocktail sticks
  • Sea salt and pepper to taste
Method:
  1. Grind some salt and pepper over the fish.
  2. Squeeze the lemon juice into a bowl and grate some zest into the lemon juice. Roughly chop the parsley and sun-dried tomatoes and add them to the lemon juice.
  3. Stand the fish cavity side up and stuff with the mix. Pour any left over juice into the fish and then pin the cavities closed with the cocktail sticks.
  4. Barbecue the fish on a high heat for 7 minutes on each side.

Scallop and pancetta kebabs

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Submitted by Heloise Hautemaniere
Serves: 4
Prep/cooking time: 10 min

Ingredients:
  • 12 scallops
  • 12 rosemary sticks
  • 12 slices pancetta
  • Olive oil
  • Coarse sea salt
Method:
  1. Wrap each scallop in a piece of pancetta and then skewer onto the rosemary sticks.
  2. Drizzle with some olive oil and a pinch of salt and then grill on the barbecue.

Tuna burgers with a zesty onion relish

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Submitted by Angie Hoggett
Serves: 4
Prep/cooking time: 1 hr

Ingredients:
  • Burgers
  • 560g fresh tuna, chopped finely
  • 50g red onion, chopped finely
  • 50g red pepper, chopped finely
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 large egg, lightly beaten
  • 50g Dijon mustard
  • 2 tbsp chopped parsley
  • 4 whole wheat rolls
  • Relish
  • 3 tangerines, peeled and segmented
  • 2 spring onions, thinly sliced
  • 1/4 red onion, chopped finely
  • 50g sliced almonds, toasted and chopped
  • Salt and pepper
Method:
  1. In a large bowl, combine the tuna, onion, red pepper, salt, black pepper, egg, mustard and parsley and mix gently. Divide the mixture into four equal sections and shape into burgers. Cover the burgers with cling film and place in a fridge to firm for 30 min.
  2. In another bowl, add all of the relish ingredients and mix.
  3. Remove the burgers from the fridge for 5 minutes prior to cooking and brush with a little oil. Cook on the barbecue for 4 minutes per side.
  4. While the burgers are cooking, toast the rolls lightly on the grill; add the cooked burger, a spoonful of relish and some mixed salad.

Sauces and Marinades

The little extras to make your barbecue go with a bang!

Barbecue sauce

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Submitted by Michele Platman
Serves: 6
Prep/cooking time: 30-40 min

Ingredients:
  • 2 medium onions, peeled and chopped finely
  • 1 tbsp oil
  • 2-3 garlic cloves, peeled and chopped finely
  • 4 tbsp white wine vinegar
  • 300ml hot vegetable stock
  • 2 level tbsp smooth mustard
  • 2 slices lemon
  • 2 bay leaves
  • 12 level tbsp tomato ketchup
  • 2 level tbsp tomato puree
  • 2 tbsp Worcestershire sauce
  • Salt and pepper to taste
Method:
  1. Heat the oil in a heavy-based pan and sauté the onions until they are soft and translucent, but not browned.
  2. Stir in the crushed garlic and stir around in the onions for about a minute. Pour in the white wine vinegar, stock, mustard, lemon slices and bay leaves. Bring to the boil, and allow to bubble for a couple of minutes.
  3. Season to taste with salt and pepper. Bring back to the boil, reduce the heat, and simmer for about 10-15 minutes.
  4. Remove the bay leaves and lemon slices. Add the tomato ketchup, tomato puree and Worcestershire sauce. Season generously.
  5. Serve the sauce hot or cold.

Spicy lime marinade

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Submitted by Anna Guest
Serves: 6
Prep/cooking time: 5 min

Ingredients:
  • 230g fresh lime juice
  • 2 tsp dried oregano leaves
  • 120g olive oil
  • 2 tsp salt
  • 2 tbsp diced onion
  • 2 tsp ground black pepper
  • 2 tbsp chopped coriander
  • 1 tsp red pepper flakes
  • 1 tsp fresh chopped garlic
Method:
  1. Combine all the ingredients and whiz in a blender to make a paste.
  2. Can be used as marinade for poultry, seafood or vegetables. Just cover with paste and then leave in refrigerator for at least 4 hours before preparing food as desired.

Sweet pepper ketchup

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Submitted by Jake Dovey
Serves: 20
Prep/cooking time: 30 min

Ingredients:
  • 200ml malt vinegar
  • 1 large pepper
  • 125g sugar
  • 1 tin cream of tomato soup
  • A handful or mint and basil leafs
  • 1 tbsp lemon juice
  • 1 tbsp soy sauce
  • Salt and pepper to taste
Method:
  1. Warm the vinegar in a pan and stir in the sugar until it has dissolved. Let the mixture cool whilst you chop the mint, basil and pepper. Put this all into a blender, add the lemon juice and soy sauce and blend well.
  2. Pour the mixture back into the pan and add the soup, bring to the boil and simmer gently. Feel free to add a little Tabasco or hot sauce if desired.
  3. When it reaches a ketchup-like consistency, add a little salt and pepper, stir and remove from heat.

Chilli and honey marinade

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Submitted by Toni Quandt
Serves: 6
Prep/cooking time: 5 min + marinating

Ingredients:
  • 1 tbsp whole grain mustard
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 2 tbsp honey
  • 2 tsp curry powder
  • 1 tsp chilli paste
  • 1 tsp ground turmeric
Method:
  1. Stir all the ingredients together in a bowl.
  2. Rub onto your chosen meat and marinate for at least 3 hours before cooking as desired.

Side dishes

Perfect on their own, but better as a great accompaniment to your barbecue.

Coleslaw

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Submitted by Kim Dudley
Serves: 6-8
Prep/cooking time: 5 min

Ingredients:
  • 1 small white cabbage
  • 3 carrots
  • 4 spring onions
  • 2 tbsp mayonnaise
  • 4 tbsp plain yogurt
  • 1 tbsp whole grain mustard
  • 1 lemon
  • Sea salt and pepper to taste
Method:
  1. Thinly slice the cabbage and spring onions, and grate the carrots.
  2. Mix the yogurt, mayonnaise and mustard in a large bowl and then add the cabbage, onion and carrot – mix thoroughly.
  3. Juice the lemon and then add, along with the salt and pepper, to taste.

Chilli potatoes

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Submitted by Alan Duncan
Serves: 2
Prep/cooking time: 30 min

Ingredients:
  • 2 potatoes
  • 6 mushrooms
  • 1 clove garlic
  • 1 small onion
  • 1 chipotle chilli
  • 1 tsp olive oil
  • 100ml water
Method:
  1. Cut your potatoes into thick wedges, chop your mushrooms and chipotle chilli and dice your onion and garlic.
  2. In a pot, boil your potatoes in the water for 10 minutes to ensure that they are cooked.
  3. Heat a frying pan with the tsp of olive oil. Add your garlic and onion and cook until the onion has softened.
  4. Add the potato wedges, mushrooms and chipotle to the pan and cook until the potatoes have turned crispy and golden brown.

Citrus green long bean salad

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Submitted by Jaime Tung
Serves: 4
Prep/cooking time: 15 min

Ingredients:
  • 500g long green beans
  • 1 lime
  • 1 lemon
  • 1 cup orange juice (with pulp)
  • 2 spring onions, chopped
  • 1 tsp olive oil
  • Salt and black pepper to taste
Method:
  1. Pan fry the spring onions in a bit of olive oil until they are soft and fragrant.
  2. Whilst you're doing that, mix the zest of 1 lime and 1 lemon with the orange juice and the juice of half of the lemon and lime in a bowl for the dressing. Then add the spring onions and a pinch of sugar if too tart. Mix well.
  3. Steam or boil the green beans to the consistency of your liking. Add the dressing and mix well. Add salt and pepper if necessary. Put in the fridge for up to an hour before your barbecue begins.

Bacon banana

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Submitted by Emma Traynor
Serves: 1
Prep/cooking time: 10 min

Ingredients:
  • 1 large banana
  • 3 pieces bacon
  • Maple syrup
Method:
  1. Take a large banana and slice it width-ways into 3 pieces.
  2. Wrap one slice of thick-sliced bacon, around each banana piece (try and cover all the banana). If the bacon won't stay in place, use a cocktail stick to pin it together.
  3. Cook on the barbecue until the bacon looks nearly ready to eat, then drizzle on a little maple syrup and cook for a few more minutes to glaze it, taking care not to overcook.

Cheesy cabbage

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Submitted by Hilary Pearce
Serves: 2
Prep/cooking time: 10 min

Ingredients:
  • ½ large green cabbage
  • 1 leek
  • Handful frozen peas
  • Half tub soft cheese
  • 100g grated cheddar cheese
Method:
  1. Shred the cabbage and slice the leek and place in a steamer with the peas. Steam for five minutes.
  2. Put the steamed vegetables into a dish and stir in the soft cheese.
  3. Sprinkle the cheddar over the top and pop into the oven at gas mark 6 for twenty minutes.
  4. Serve – it's delicious with sausages!

Mixed bean salad

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Submitted by Liza Amos
Serves: 4
Prep/cooking time: 15 min

Ingredients:
  • 200g pasta shells
  • 400g mixed beans (in brine or spring water)
  • ½ cucumber, diced
  • 2 carrots, grated
  • 1 tin sweetcorn
  • 2 tbsp low fat crème fraiche
  • 1 tbsp reduced fat mayonnaise
Method:
  1. Cook the pasta, drain and rinse in cold water to cool.
  2. Add the beans, cucumber, carrot and sweetcorn to the pasta and mix.
  3. Then add the crème fraiche and mayonnaise, stir until the mixture is coated. Serve.

Cheese and mushroom BBQ rolls

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Submitted by Chris Cardy
Serves: 4
Prep/cooking time: 20 min

Ingredients:
  • 4 large crispy rolls (hollowed out)
  • 150g button mushrooms
  • 50g grated low fat cheese
  • 1 large onion (cut into chunks)
  • 3 tbsp olive oil
  • 1 tbsp soy sauce
Method:
  1. Thread the mushrooms and onions onto 4 previously soaked kebab skewers.
  2. Mix the oil and soy sauce to form a marinade. Pour over the vegetable kebabs and allow to soak in for a few minutes. Cook on the barbecue.
  3. Fill the rolls with grated cheese. When the vegetables are cooked, remove from skewers and place this filling on top of the grated cheese in the rolls.
  4. Wrap each roll individually in foil and place on the barbecue to cook for a few more minutes, until cheese has melted.
  5. When ready serve with lots of fresh green salad.

Self Catering Potatoes

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Submitted by Hazel Scott
Serves: 6
Prep/cooking time: 1 hr 20 min

Ingredients:
  • 1kg potatoes
  • 5 cloves garlic, peeled and crushed
  • 2 tbsp dried herbs (Herbes de Provence is best)
  • 4 tbsp olive oil
  • Sea salt and black pepper to taste
Method:
  1. Pre-heat oven to 200°C
  2. Peel potatoes and cut into chunks, par-boil for 12 minutes. Drain and put in roasting tin with garlic, olive oil and herbs, toss to coat, then season with salt flakes and freshly ground black pepper.
  3. Put in oven and roast for about an hour.

Desserts

End your barbecue on a sweet note with these yummy treats.

Fridge Cake

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Submitted by Lauren Snell
Serves: 4
Prep/cooking time: 30 min + 3-4 hrs in fridge

Ingredients:
  • 300g chocolate, milk or dark
  • 150g butter
  • 1-2 tbsp golden syrup or honey
  • 3 packets of Malteasers (crush whilst in packet)
  • 2 Twix bars (chopped up)
  • 8 digestive biscuits (crumbled)
  • 100g Madeira cake (cut into small chunks)
  • 3 handfuls of mini marshmallows
  • Optional
  • Dried apricots
  • Glace cherries
  • Sultanas
  • Almonds
  • Meringue
  • Dried fruit mix
  • Dried coconut
Method:
  1. Melt the chocolate in a bowl over a saucepan of boiling water and then add the butter to the melted chocolate.
  2. Add Malteasers, Twix, biscuits, cake, marshmallows and any additional ingredients you have selected. Mix well.
  3. Add the golden syrup or honey to help bind the mixture.
  4. Spoon into a tin, cover and put into fridge for 3-4 hours or until hardened.
  5. Cut into pieces and serve.

Easy Orange Egg Custards

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Submitted by Jeanette Fairclough
Serves: 1
Prep/cooking time: 10 min

Ingredients:
  • Half a large orange, with flesh removed
  • 1 egg
  • 2 tbsp milk
  • Granulated sugar to taste
  • Cinnamon to taste
Method:
  1. Crack egg into a bowl with the milk, sugar and cinnamon; gently whisk with a fork, but don't over-mix.
  2. Place egg mixture in the orange cup. Place on a grilling stand over embers (not the fire). Let cook until egg looks cooked, but not hard.

Want more barbecue recipes?

Barbecue Barbecue
Feel the heat, hear the sizzle and treat everyone's tastebuds to the best barbecued feast ever. Packed with easy-to-follow illustrated recipes and advice, plus how to build the best fire and use the tools, mix a marinade and grill to perfection. You'll never cook in the kitchen again!

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