Barbecue Recipes
It's National Barbecue Week from Monday 3rd to Sunday 9th June, and what better way to celebrate than by firing up the grill?
To help you make the most of this delicious occasion, we've compiled a collection of our favourite barbecue recipes for you to try.
BBQ Ribs
INGREDIENTS
For the rub:
100g (3 1/2oz) light brown sugar, 1 tbsp garlic salt, 1 tbsp smoked paprika, 1 tsp dried oregano, 1 tsp chilli powder, 1 tsp cayenne pepper, 1 tsp English mustard powder, ½ tsp ground black pepper, pinch sea salt
For the ribs:
1.5kg (3lb) ribs (2-3 average racks)
2 cinnamon sticks
1 star anise
500ml (17fl oz) Dr Pepper
For the sticky sauce:
250ml (8fl oz) Dr Pepper, 1 tbsp French mustard, 1 tbsp chipotle sauce, 100ml tomato ketchup, 40g (1 1/2oz) molasses sugar, 4 tbsp HP sauce, 4 tbsp cider , vinegar, 1 tbsp Worcestershire sauce, 2 tbsp soy sauce, 1 tsp chilli powder
METHOD
Combine the 'rub' ingredients well, then rub into the ribs on both sides. Put into a deep baking tray, cover, and leave to marinade in the fridge for up to 12 hours.
Preheat oven to gas 2, 150°C, fan 130°C.
To the ribs, add the cinnamon and star anise and pour over the Dr Pepper. Cover with greaseproof paper and then foil and bake in the oven for 2 hours, turning once during cooking.
While the ribs are cooking, prepare the sauce. Add the Dr Pepper to a large pan and bring to the boil. Gradually whisk in the remaining ingredients in order, until combined. Boil the mixture until the sauce thickens, stirring occasionally to make sure it doesn’t burn on the bottom. Taste to check the sweetness and set aside.
Once the ribs are cooked, drain and discard the cooking liquid. Baste the ribs in half the sauce.
Place on the barbecue on a medium/high heat and cook for 10-15 minutes, basting with the remaining sauce and turning occasionally; until the ribs are sticky and a dark brown colour.
Chicken Tikka Skewers
INGREDIENTS
150g pot low-fat natural yogurt
2 tbsp hot curry paste
4 boneless, skinless chicken breasts, cubed
250g pack cherry tomatoes
4 wholemeal chapatis, warmed, to serve
For the cucumber salad:
½ cucumber, halved lengthways, deseeded and sliced
1 red onion, thinly sliced
handful chopped coriander leaves
juice 1 lemon
50g pack lamb's lettuce or pea shoots
METHOD
Put 8 wooden skewers in a bowl of water to soak. Mix the yogurt and curry paste together in a bowl, then add the chicken (if you have time, marinate for an hr or so). In a large bowl, toss together the cucumber, red onion, coriander and lemon juice. Chill until ready to serve.
Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.
Spiced Halloumi & Pineapple Burger
½ red cabbage, grated
2 carrots, grated
100g radishes, sliced
1 small pack coriander, chopped
2 limes, juiced
1 tbsp cold-pressed rapeseed oil
big pinch of chilli flakes
1 tbsp chipotle paste
60g halloumi, cut into 4 slices
2 small slices of fresh pineapple
1 Little Gem lettuce, divided into 4 lettuce cups, or 2 small seeded burger buns, cut in half, to serve (optional)
METHOD
Heat the barbecue. Put the cabbage, carrot, radish and coriander in a bowl. Pour over the lime juice, add ½ tbsp oil and the chilli flakes, then season with salt and pepper. Give everything a good mix with your hands. This can be done a few hours before and kept in the fridge.
Mix the remaining oil with the chipotle paste then coat the halloumi slices in the mixture. Put the halloumi slices on a sheet of foil and put on the barbecue with the pineapple. Cook for 2 mins on each side until the cheese is golden, and the pineapple is beginning to caramelise.
Brush the buns with the remaining chipotle oil, then put your burger buns, cut-side down, on the barbecue for the last 30 seconds of cooking to toast.
Assemble your burgers with the lettuce or buns. Start with a handful of the slaw, then add halloumi and pineapple. Serve with the remaining slaw.