One of the great things about going to a barbecue is that there is nearly always a wide choice of food on offer. No matter whether you’re a meat eater, a fish-eater, or a vegetarian, there’s usually something being barbecued that will take your fancy. And if there isn’t, you should have a word with the chef!
Meanwhile, if you are the chef, you’ll need to think about what to cook. Burgers and sausages are barbecue favourites, but sometimes pushing the boat out just that little bit further will put a wider smile on the face of your diners.
To help you get the most from your barbecue, here are some fantastic recipes to get the party started.
These kebabs are very easy to make and are delicious. Serve with Pitta bread and side salads and you’re guests will be queuing up for seconds before they’ve even polished off their firsts!
450g lamb mince, juice of half a lemon, 1 tablespoon of oil, fresh coriander leaves, 4 garlic cloves, 4 green chillies, ½ teaspoon cumin powder, ½ teaspoon coriander, ½ teaspoon turmeric, ½ teaspoon garam masala, 1 teaspoon salt, ½ teaspoon black pepper, 2 teaspoons grated ginger
Mix the lamb and 2 teaspoons of lemon juice in a bowl. Mix together the oil, garlic, chillies, cumin, coriander, ginger, pepper, rest of the lemon juice, turmeric and salt into a paste. Stir the paste into the mince. Use your hands to create sausage shapes from the mixture. Put the meat onto skewers. Brush the meat with oil and they’re ready to go on the barbecue for around 5 minutes on each side.
Tofu Skewers with Satay Sauce
Vegetarians, vegans and carnivores alike will enjoy this recipe. And food preparation doesn’t get much easier than this.
Tofu, ½ cup of coconut milk, 2 tablespoons of peanut butter, 1 tablespoon of red curry paste (check it’s the vegetarian version if you’re serving this to veggies), I tablespoon Hoisin sauce
Cut the tofu into 1 – 1 ½ inch cubes. Add the coconut milk, peanut butter, red curry paste, and Hoisin sauce to a pan and mix together gently over a low heat. Put the tofu onto skewers and then lie them in a bowl and pour over the mixture, leaving it to marinade for an hour. The marinade will thicken and once put on the barbecue, the tofu skewers should take about 6 minutes on each side to cook.
Chicken and Barbecue Sauce
Barbecue chicken is always popular. Add to it a simple, tasty barbecue sauce and you’ve got yourself a real winner – and it won’t take a lot of effort to prepare.
1 cup of tomato ketchup, 3 tablespoons of honey, 1 tablespoon of lemon juice and a dash of Tabasco. Chicken pieces.
Mix the ingredients for the sauce together. Place the chicken on the barbecue and 10 minutes before you take the chicken off, coat it with the sauce. Simple and delicious.
Meat tends to monopolise the grill at any barbecue, but it really shouldn’t. There are plenty of mouth-watering barbecue seafood recipes, but here is one of our favourites.
1kg of large unpeeled prawns, ½ cup of extra virgin olive oil, the juice of ½ lemon, 4 crushed cloves of garlic, 2 basil leaves chopped finely, ½ teaspoon sea salt, a pinch of black pepper
Put the olive oil, lemon juice, garlic, basil, salt and pepper in a bowl and mix thoroughly. Put the prawns on the barbecue and cook for one minute. Turn them over and cook for another minute. Take the prawns of the barbecue and shell them before dipping them in the oil. Eat!
You can shell the prawns before putting them on the barbecue but leaving them in the shell keeps the moisture and flavour in.
Barbecue beef is delicious and never more so than when it’s served up with a mustard sauce. The kids may not thank you, but the adults will adore you! And you can always leave the mustard sauce off to satisfy those younger members of your barbecue party.
Beef fillets, 3 tablespoons of Dijon mustard, 3 tablespoons of white vinegar,1 ½ tablespoons of olive oil, 1 tablespoon of pineapple juice, 1 tablespoon tarragon, pinch black pepper.
Mix the mustard, vinegar, olive oil, pineapple juice, tarragon and pepper. Place the mixture in a saucepan and heat gently. Thump the fillets with a kitchen mallet (or rolling pin if you don’t have one) and season with salt and pepper. Put the fillets on the grill and cook for around 5 minutes on each side. Once done, take off the grill and plate up, pouring over about 2 or 3 spoonfuls of the mustard sauce.