If you’ve run out of barbecue sauce, don’t panic
Squirt some Ketchup into a bowl along with some Brown sauce, Paprika, a splash of Lean & Perrins and some mustard. Thoroughly mix and you’re ready to go.
One of our Mediterranean delights ~ great with some crusty bread
Mash a bulb of garlic and 1/4 teaspoon salt in small bowl until it’s a smooth paste. Whisk the mayonnaise into the garlic add some olive oil, and some fresh lemon juice. Season to taste with salt and pepper and place in the fridge until ready to serve.
Fresh tomato salsa
This is great to add with our Aioli on crusty bread or even a burger
8 Ripe juicy tomatoes chopped into small chunks, add a couple spoons of extra virgin olive oil. Chop finely one shallot or small red onion and add to the mix. Stir in the juice of half a fresh lemon salt and pepper mix and leave to stand.
Corn on the Cob
Corn on the cob, USA addition to a barbecue and tasty if cooked correctly
Take your corn on the cob and cut into 2 or 3 pieces place in boiling water with a knob of butter and a pinch of salt until tender. Remove and add a skewer to the centre of the cob. Smother the corn in butter and wrap the corn in tinfoil. Place on the bbq until ready to eat or if you like a little char then remove the tinfoil and place on the grill. It will only take a few minutes to char.
If you haven’t tried asparagus cooked on the BBQ then your missing out
Lay then out on a plate and cover then with olive oil and lots of freshly ground salt and black pepper. Place them on a backing rack so they don’t fall through the grill and cook until a little chard.
Always a nice addition to a BBQ
Choose the type of meat you prefer and cut into good size chunks. I’ve found they always taste better if the meat has been marinated beforehand. Take large onion and cut into large chunks, do not separate the layers. You can choose vegetables of your choice to add either or all button mushrooms, chunks of bell pepper and cherry tomatoes. Start loading your skewers, first your onion chunks, about 3 layers then a chunk of meat and so on unit you have left enough space to to finish with your mushroom or tomato. You can always use large prawns in the same way or crayfish. Season well and BBQ
A great method to adding flavour to your chicken breast before barbecuing or cooking
Grab a jug and add 125ml of extra virgin olive oil plus Balsamic vinegar. 70ml Soy sauce plus Worcestershire sauce. 30ml Lemon juice then add approximately 60 grams of brown sugar. A couple of tsp of dried rosemary plus Garlic powder. Add a couple of tbsp of Dijon mustard and 1 tsp each of salt and pepper. Whisk together and pour into a bag with your chicken breast (6) and place in the fridge for at least 4 hours.
Sea bass is tasty cooked on a BBQ and is a great alternative or accompaniment to meat. Always make sure your fish has been descaled, gutted and cleaned before you BBQ
The golden rule for BBQ fish, allow 8-10 minutes of grill time per inch of fish i.e if your fish is an inch in thickness, grill each side for about three to four minutes. Fish will always stick to the grill so here are a few tips to help.
- Coast the grill with olive oil before placing your fish (doesn’t always work)
- Wrap your fish in tinfoil with plenty of butter and seasoning before placing it on the grill (you don’t get that BBQ flavour)
- Slice up orange approx 5mm in thickness and place on the grill enough for the length of your fish. Char one side then turn over and lay your fish on top to cook. Yummy.
Take the zest of 1 oranges and 1 lemon and add to olive oil. Coat each side of the fish and season well with ground sea salt and black pepper before placing on the BBQ. Continue to bast while cooking.