The overall rating of a review is different from a simple average of all individual ratings.
Share this review on
It's summer, it's hot so that means that it's the time when women all over the country shop, prepare meats, fishes, salads etc. Wash all the dishes from that preparation, set the table and hand all the food over for the men to burn - then the women wash up and the men tell everyone they've cooked the meal as they sit and swill down huge amounts of beer!!! Here are a few healthy, low fat recipes ideas and recipes for your barbecue!! Following a diet does not mean an end to your barbecues. There are plenty of good alternatives to the burger and banger type of foods.
Remember to make loads of salads - pasta, rice and potato salads can all be made with fat free dressings, little dishes of crudités and dips, olives and pickles are also great for dipping into. Don't forget your vegetables either on the BBQ - cooked new potatoes tossed in a little olive oil and herbs are great warmed up on the BBQ in a metal dish as are mushrooms with garlic, oil or spray light and parsley, slices of aubergine on the barbecue are great too. Asparagus and baby sweet corn wrapped in foil cook really well on the barbecue and for a change from fried onion, try slicing an onion into thickish slices and cooking them direct on the barbecue.
Here is a list of the recipes I am adding for you
1. CHICKEN TIKKA KEBABS WITH APRICOT SAUCE 2. GOLDEN CHICKEN & PEPPER SAUCE 3. HOT CHICKEN SANDWICH 4. LIME & CORIANDER CHICKEN 5. GARLIC AND GINGER CHICKEN 6. CHICKEN & PRAWN KEBABS 7. CHICKEN KOFTAS 8. QUICK & EASY TURKEY BURGERS 9. TANDOORI CHICKEN ON SKEWERS 10. HERBED CHICKEN AND MUSHROOM KEBABS 11. BARBECUED BEER CAN CHICKEN 12. THAI CHICKEN 13. CRISPY BALSAMIC DUCK 14. PORTUGESE CHICKEN PIRI PIRI
1. SEAFOOD KEBABS 2. MOROCCAN FISH WITH FRESH TOMATO SAUCE 3. SWORDFISH KEBABS 4. MEXICAN FISH CAKES IN CORN HUSKS 5. BBQ TUNA NICOSE 6. SALMON WITH HORSERADISH 7. MEDITTERANIAN SEABASS
Chicken on the BBQ does not have to be simply the odd blackened chicken drumstick - here are a few ideas for you
CHICKEN TIKKA KEBABS WITH APRICOT SAUCE
450g chicken breasts, skinned and cut into 1cm cubes 1 clove of garlic, crushed 2.5cm piece root ginger, peeled and finely chopped 90ml low fat natural yoghurt, 1 tbsp each of ground turmeric and garam masala; or 2 tsp curry powder 1 tbsp lemon juice Sauce: 411g can apricot halves in natural juice, drained 200ml low fat natural yoghurt Salad: 1 medium onion, finely chopped ½ cucumber, finely chopped 1 medium tomato, finely chopped
Place the chicken in a bowl. Mix together the garlic, ginger, yoghurt, curry powder and lemon juice. Pour over the chicken cubes and mix well to coat all over. Preheat the grill to a medium setting. Thread the chicken onto eight small skewers and place on the grill rack. Keep any remaining yoghurt mixture in the bowl. Brush chicken with the yoghurt mixture and grill for 6-7 minutes. Turn the skewers over, brush again and continue to cook for a further 6-7 minutes until the chicken is cooked through. Meanwhile, for the sauce, place the apricots and the yoghurt in a blender or food processor and blend until smooth. Alternatively mash the apricots finely with a fork and mix in the yoghurt. For the salad, mix the ingredients in a bowl. Serve accompanied with the sauce and salad.
GOLDEN CHICKEN & PEPPER SAUCE Large pinch of saffron strands 2 oranges, grated zest only 2 teaspoons fresh thyme, chopped 1 tablespoon olive oil Salt Freshly ground black pepper 4 boneless chicken breasts, with skin on 4 red peppers oil, for brushing 1 small onion, finely chopped 2 plump garlic cloves, crushed 100g Parma ham, chopped 400g can of chopped plum tomatoes 2 tablespoons fresh parsley, chopped Soak the saffron in 1 tablespoon of boiling salted water for 10 minutes. Put the orange zest, thyme, saffron with its water, oil and plenty of seasoning into a bowl and mix very well. Put the chicken breasts into a large shallow dish and pour the marinade over it. Brush the marinade well into the chicken. Cover and leave in the refrigerator for at least 4 hours, turning occasionally. About an hour before you want to cook the chicken.Barbecue the peppers over Direct Medium heat until they are evenly charred on all sides, for about 10–12 minutes, turning every 3–5 minutes. Remove from the heat, place in a bag and close tightly. Leave for 10–15 minutes to steam off the skins. Once cool enough to handle, remove the peppers from the bag and peel away the charred skins. Cut off the tops and remove the seeds, then chop the flesh finely. Cook the onion and garlic for 3–4 minutes until softened. Add the chopped ham and cook for a further 2–3 minutes. Add the peppers and tomatoes, cover and cook for 15 minutes until thickened. Stir in the chopped parsley and some seasoning to taste. Remove the chicken from the dish and discard any marinade. Season the chicken with salt and pepper and barbecue over Direct Medium heat for 10–12 minutes, turning once. Check the seasoning in the sauce, adjust if necessary and serve with the chicken breasts.
HOT CHICKEN SANDWICH per person 1 Chicken breast 1 Courgette 1Tomato 1 clove garlic, crushed Salt Pepper
Cut the Chicken breast across ways so you end up with two flat pieces of chicken. Slice a courgette thinly and a tomato thinly and garlic thinly. Put slices of each onto the chicken breast. Season to taste. Put the other half of the chicken breast on top. Tie it up with string or put some cocktail sticks through it Spray with fry light and BBQ until cooked through.
This next recipe is far better if prepared the day before and left marinating in the fridge (the 'cook' will be very pleased with the compliments he gets for his 'cooking' with this recipe!!!!!!!)
LIME & CORIANDER CHICKEN
4 chicken breasts (boneless and skinless) 2 teaspoons olive oil 2 tbsp ground coriander 2 tbsp minced lemongrass 2 tbsp lime juice 1 tbsp fish sauce 1-1/2 teaspoons minced fresh ginger 1 teaspoon ground cumin 1 teaspoon freshly ground black pepper 1 teaspoon salt Combine all ingredients except the chicken breasts Place the chicken in a sealable plastic bag, and when the marinade is well mixed, pour it in with the chicken. Seal the bag, ensuring that the marinade is distributed evenly and that the chicken is entirely covered in the liquid. Marinate in the fridge for at least 4 hours, turning occasionally to distribute marinade. When the chicken has marinated, remove from the fridge and discard the liquid left in the bag. Place on the barbecue grill. Grill the meat for 10 to 12 minutes until the juices run clear and no pink meat inside, turning once halfway through cooking.
GARLIC AND GINGER CHICKEN MARINADE Juice of 2 lemons 1 tabs grated fresh ginger 2 cloves garlic, crushed 2 teasp mild curry powder salt & pepper to taste
Combine all ingredients. Rinse skinless chicken pieces and put in marinade for at least 30 minutes but preferably overnight in fridge. Cook on BBQ for about 30 minutes, turning well until juices run clear
Here's another really tasty chicken recipe that will make you guests hang their heads in shame at their offerings at a BBQ!!!!
MANGO CHICKEN Serves 6
2 onions, finely sliced 1 clove garlic, crushed 6 chicken breasts salt & pepper to taste 425 can mangoes in juice (drained but reserve juice)
GLAZE ½ cup mango juice 1 chicken stock cube 1 clove garlic crushed 1 teaspoon corn flour (negligible points!!) Cook onions and garlic until golden brown. Flatten each chicken breast. Season with salt & pepper. Place equal amounts of onion & garlic on each breast; arrange drained mango slices on the breasts. Fold to enclose mango and onions, secure with cocktail sticks. Combine mango juice, stock cube and garlic in a pan and heat thoroughly. Mix corn flour to a paste with a little cold water. Stir over a low heat until thickened. Cook the chicken on the barbecue for 15 minutes, turn and cook for a further 10 minutes or until chicken is done. Brush with glaze during
Pictures of Recipes for Barbeques
Recipes for Barbeques
the last few minutes of cooking.
I just love this next recipe, sort of a low fat 'surf and turf’!!!!!! This will keep the neighbours talking!
CHICKEN & PRAWN KEBABS Serves 6
350 g chicken breasts, cut into large pieces 500g raw tiger prawns 425 can apricots in juice, drained 440 g can pineapple chunks in juice, drained but reserve 1 cup of juice 2 teaspoons grated fresh ginger salt & pepper to taste Thread the chicken, prawns and fruit onto skewers. Combine the reserved pineapple juice with the ginger, salt 7 pepper, our over kebabs and marinade for 30 minutes. Remove from marinade and BBQ for 5 mins each side or until chicken is tender and prawns are pink. Lovely, jubbly!!!!!!
Don't buy those rubbish prepared things from the supermarket - these are so much better, cheaper and tastier!!!!
500g minced chicken/turkey ¼ teaspoon black pepper 1 tabs chopped fresh coriander 1 egg, beaten 1 clove garlic, crushed 1 teaspoon salt 2 oz cornflakes, crushed 1 teaspoon chilli powder
Mix all ingredients together and form into 8 long koftas on flat metal or bamboo skewers. Place on a rack over BBQ and cook for 8 minutes turning frequently until golden brown. With this standard of food your BBQ's will be the talk of the neighbourhood!!!!!
Using your hands mix all ingredients together divide into 1½ cm thick patties. Cook for 7 minutes each side turning once.
Now once again a head turning chicken recipe that will make you the BBQ Queen or King!!!!!!
TANDOORI CHICKEN ON SKEWERS As well as this recipes you could use the marinade on skinned drumsticks - cook whole, as directed, turning often. Makes about 16
6 chicken breasts 2 teaspoons turmeric 1 teaspoons paprika 1 teaspoon garam masala ½ teaspoon ground cardamom 1 teaspoon round coriander (alternative to above 5 spices could use tandoori spices) 1 small onion, grated 1 clove garlic, crushed 2 teaspoons lemon juice 1 teaspoon art.sweetener salt to taste large tub natural yoghurt
Soak bamboo skewers in water. Combine all ingredients apart from chicken and mix well. Cut chicken into long strips, 2 cms wide. Add to marinade until chicken is well covered. Cover and marinade for at least 3 hours in fridge (pref overnight), stirring occasionally. Drain and reserve marinade. Thread the chicken onto skewers. Place skewers on BBQ for about 10 minutes turning often and brushing with marinade several times during cooking.
HERBED CHICKEN AND MUSHROOM KEBABS 4 boneless, skinless chicken breast halves, 455g fresh whole mushrooms, cleaned & stems removed, 1 tsp dried rosemary, 1 Tbsp dried parsley, ½ tsp dried thyme, 2 Tbsp lemon juice, 2 Tbsp white vinegar, ¼ pint chicken stock, 1 tsp black pepper, 8 x10 inch wooden skewers.
Cut the chicken into 1-inch pieces & place in a medium bowl. Add the mushrooms. Combine the rosemary, parsley, thyme, juice, vinegar, broth, salt & pepper & pour over the chicken & mushrooms. Toss well. Marinade 4-12 hours in the refrigerator. To assemble the kebabs, thread the chicken & mushrooms on the skewers & discard the marinade. Place the kebabs on a pre heated grill or BBQ horizontally & grill the kebabs for 5–7 minutes, or until the chicken is fully cooked & the mushrooms are lightly charred.
BARBECUED BEER CAN CHICKEN Serves 4 - 6
This recipe will make your BBQ the talk of the neighbourhood !! It at delivers great-tasting chicken and makes a lively conversation starter as well. For the rub: 1teaspoon ground coriander 1 teaspoon dry mustard 1 teaspoon granulated onion 1 teaspoon paprika 1 teaspoon salt 1/2 teaspoon grated garlic 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 1 whole chicken, 4 to 5 pounds 2 teaspoons olive oil 1 can beer To make the rub: In a small bowl combine the rub ingredients. Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the oil and season, inside and out, with the rub. Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer – it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm. THAI STYLE CHICKEN Serves: 4 .
For the marinade: 4 x 150g (5 ½ oz) boneless chicken breasts, skinned 2 stems lemon grass, trimmed of outer coarse layer and finely chopped 2 small red chillies, finely chopped (include the seeds for extra kick!) Zest and juice of 1 lime 4 lime leaves (optional), shredded 5 cm (2 inch) piece fresh ginger, peeled and finely grated 1 tablespoon Nam Pla (fish sauce) 1 tablespoon olive oil For the relish: 1 small ripe mango, peeled 225g (8 oz) fresh pineapple chunks in juice 4 spring onions, trimmed and finely chopped 2.5 cm (1 inch) piece fresh ginger, finely grated Juice of 1 lime 1 small red or green chilli, deseeded and finely chopped 3 tablespoons freshly chopped coriander or mint Salt and freshly ground black pepper
Place each chicken breast, one at a time between 2 large sheets of cling film and beat out gently with a rolling pin until they are approximately 5mm (¼ inch) thick. (Alternatively, ‘butterfly’ the chicken: using a sharp knife, slice through the side of each breast, taking care not to cut all the way through and open out like a book). Arrange in one layer in a shallow dish. Mix the marinade ingredients together. Brush over the chicken, getting into every nook and cranny! Cover and leave in a cool place for at least 2 hours. Prepare the relish: slice the mango flesh away from its stone then finely dice the fruit. Cut the pineapple flesh into small dice. Transfer to a bowl with any juices, and stir in the remaining ingredients. Season lightly, cover and chill for 1 hour. Drain the chicken breasts and place onto the hot barbecue. Cook for 3-4 minutes on each side until golden, brushing frequently with the remaining marinade. (The chopped ingredients turn deliciously crunchy). Serve with a generous spoonful of the tropical fruit relish. A simple rice or noodle salad is a great accompaniment.
CRISPY BALSAMIC DUCK Serves 4
5 tbsp balsamic vinegar 4 duck breast halves, scored salt, black pepper 1 tbsp extra balsamic vinegar for drizzling
Scoring the duck skin; with a sharp knife, cut diagonal parallel slashes 1/2in (1cm) apart through skin to make a diamond pattern. Be careful not to pierce the flesh. Put 5 tbsp vinegar in a shallow dish just wide enough to fit 4 breast halves. Add the duck breast halves, skin side up. Cover and leave to marinate for 20 minutes at room temperature.. Drizzle over remaining balsamic vinegar. Serve hot.
Grill over medium coals, skin side down until the skin is crispy, 5 minutes. Turn and grill for further 8 minutes for medium rare, 10 minutes for well done. Sprinkle with salt & pepper.
Drizzle over remaining balsamic vinegar. Serve hot.
PORTUGESE CHICKEN PIRI PIRI Serves 4 - 8
1 tablespoon olive oil 2 tbs lemon juice 2 tsp Chillies Crushed 1 tsp Garlic Salt 1/2 tsp Lemon Pepper 1/2 tsp Tarragon 1/2 tsp Basil 1/4 tsp Oregano 8 chicken drumsticks, skinned Place the marinade ingredients in a bowl and mix together. Score the flesh of the chicken and pour over the marinade. Refrigerate for 2 hours or overnight. Cook the chicken on the grill for 25-30 minutes, turning occasionally and basting with remaining marinade until thoroughly cooked. Serve with a mixed salad. CHICKEN LIVER BACON WRAPS
12 oz Chicken Livers 8 lean bacon slices 150g button mushrooms 1 large onion, roughly sliced Olive Oil
Cut bacon slices in half, place a small amount of livers on each slice and wrap carefully. Thread the wrapped livers on to bamboo skewers (pre-soaked in water to prevent burning), adding a mushroom and a few slices of onion inbetween the meat.
Brush with olive oil and cook for approximately 8 minutes, turn and cook for another 8 minutes (don't overcook).
You may also add cherry tomatoes or slices of peppers between the pieces of meat.
There are loads of ways to barbecue seafood. It can be wrapped if foil and chargrilled, cooked in a fish basket, marinated and tossed on the BBQ or skewered on kebabs. With fish you should not marinate it for longer than an hour and if the marinade is based on lemon or limejuice or wine no more than 30 minutes.
SEAFOOD KEBABS A great easy fish dish is to thread pieces of white fish (monkfish is wonderful for BBQ's), raw tiger prawns, scallops and pieces of coloured peppers onto skewers. Spray them with Fry light and sprinkle with salt, lemon juice and a little chopped dill.
Here's another kebab recipe that is that little bit different.... MOROCCAN FISH WITH FRESH TOMATO SAUCE Serves 6
TOMATO SAUCE 4 large ripe tomatoes, peeled, seeded & chopped 2 small red chillies. Seeded & finely sliced 4 spring onions, finely sliced ½ bunch fresh coriander, chopped finely 1 red onion, finely chopped Juice of 1 lime or lemon
KEBABS 750 g skinned white fish fillets, cut into 2 cm chunks 1 red onion finely chopped 1 clove garlic, crushed 2 tabs chopped coriander 2 tabs chopped parsley ½ teasp paprika ¼ teasp chilli powder 2 tabs lemon juice
Tomato sauce Combine all ingredients to make a tasty salsa and leave covered in fridge.
Kebabs combine all ingredients apart from fish. Cover fish cubes and marinate. To cook, place on skewers and turn frequently until lightly browned on all sides. Serve with tomato sauce.
SWORDFISH KEBABS To make swordfish kebabs simply cube and place on skewers interspersed with bay leaves. Spray with Fry light and a little lemon juice.
If you are using fresh sweet corn on your BBQ keep the outer skins (the husks) to wrap these unusual fishcakes in, alternatively wrap in foil)
MEXICAN FISH CAKES IN CORN HUSKS
450gm firm white fish, skinned & diced 2 cloves garlic, crushed 2 teaspoons chilli powder 2 tabs chopped coriander 1 tablespoon chopped jalapeno chillies 1 egg, beaten ½ teasp black pepper 1 tabs lemon juice 3 spring onions, finely chopped 1 teasp ground cumin Blitz fish in a food processor, add other ingredients, mix well. Divide into 8 equal portions. Wrap each portion in 2 cornhusks, then in foil. Start grilling the fishcakes on the BBQ for 20 mins, turning twice.
BBQ TUNA NICOSE
1 shallot, very finely chopped 2 plump garlic cloves, crushed 1 tablespoon extra virgin olive oil 2 tablespoons white wine vinegar Salt Freshly ground black pepper 150g baby spinach leaves 150g broad beans, shelled and blanched 200g fine green beans, trimmed and blanched
1 small cucumber, diced 150g cherry tomatoes, halved 3 eggs, just hard-boiled 3tuna steaks, each weighing 175–200g Oil, for brushing 6 anchovy fillets, drained 12 black olives Large handful of fresh basil leaves
To make the niçoise dressing: Put the shallot, garlic, olive oil, vinegar and seasoning into a small bowl and whisk well. Put aside to let the flavours develop. Put the spinach leaves, broad beans, green beans, cucumber and tomatoes into a large shallow bowl and toss well together. Pile onto a large platter and put aside. Shell the hard-boiled eggs, cut them into halves or quarters and put aside. Brush the tuna steaks with oil and season well. Barbecue over Direct Medium heat for 6–8 minutes, turning once. This should give you a steak that is cooked but slightly pink in the middle. Remove and put straight onto the salad on the platter. Put the egg halves around the edge of the salad and scatter with the anchovy fillets and olives. Whisk the dressing again, drizzle over the salad steaks and scatter with basil leaves.
SALMON WITH HORSERADISH 1 tablespoons prepared horseradish 1 medium onion, chopped 2 tablespoons balsamic vinegar 1 tablespoons olive oil 1 teaspoon chopped fresh rosemary 1 clove garlic, chopped 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Olive oil spray for spraying foil 4 salmon fillets (about 5 ounces each) In a blender or food processor, purée horseradish, onion, balsamic vinegar, oil, rosemary, and garlic. Add salt and pepper; blend. Place each salmon fillet in centre of a piece of heavy-duty aluminium foil sprayed with olive oil. Spoon 2 tablespoons horseradish mixture over each fillet. Bring up edges of each piece of foil and seal, leaving a little space for expansion of steam. Place foil packets in centre of cooking grate. Grill 6 to 10 minutes or until fish is opaque and flesh flakes easily with a fork.
This recipe is all about Provence, and these are the ingredients that make the region’s food sing. Keep it simple and enjoy. (Suitable substitutes: red snapper, striped bass.)
For the paste: 1tablespoon extra-virgin olive oil 1 tablespoon finely chopped fresh basil 1 tablespoon finely chopped fresh thyme 1 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 skinless sea bass fillets, about 6 ounces each and 1 inch thick Lemon wedges (optional)
To make the paste: In a small bowl whisk together the paste ingredients. Spread the paste evenly on both sides of the fish fillets. Grill over Direct High heat until the flesh is opaque throughout and starting to flake, 5 to 7 minutes, turning once halfway through grilling time. Serve warm and garnish with lemon wedges, if desired.
Before I start on recipes let me give you a few tips on how to cook the perfect steak on the BBQ; there's nothing worse than having to work your way through a piece of steak that resembles a piece of old boot!!! With a little practise you can monitor when the meat is done with the touch of a finger.
Always choose steaks of an even thickness (about 3 cm is best) and remove excess fat.
Make small nicks on the edges of each steak to prevent meat curling on the BBQ. If it has been refrigerated allow the steak to come back to room temperature before barbecuing - this ensures the even cooking of the steak. Sear the meat for 1 minute each side to firm the surface and retain the natural meat juices. Turn the meat only once and remember to use tongs NEVER a fork.
Continue cooking steaks (you may need to move to cooler part of BBQ) to your preference as follows:-
RARE Cook only a further 1 - 2 minutes each side. To test if the meat is done, press the steak with your index finger. A rare steak should be soft to the touch. The inside of the steak should still be red with a thin edge of cooked meat around it.
MEDIUM RARE. Cook a few minutes longer or until slightly springy to the touch. The steak will be very moist and have a slightly thicker edge of cooked meat and a paler red centre.
MEDIUM. Cook for a further 2 minutes each side. The meat should be firm to the touch with only a little pinkness in the centre and a crisp brown outside. It should still be quite juicy inside.
WELL DONE steak needs a little more time and the meat will be firm to the touch, with a rich brown outside and an evenly cooked centre.
Here's a good kebab recipe, and unlike the ones you buy in the supermarket you know exactly what has gone into it!! PREPARE THE NIGHT BEFORE FOR BEST RESULTS
SWEET & SOUR PORK KEBABS Serves 6 1 kg pork fillet, cut into 2½ cm cubes 1 large red pepper, cut into 2 cm squares 1 large green pepper, cut into 2 cm squares 425 can pineapple chunks in juice, drained but reserve juice Juice of 1 large orange 2 teasp art sweetener 5 fl oz white vinegar 2 teaspoons chilli powder 2 teaspoons corn flour (points negligible)
Thread the meat alternately with the peppers and pineapple onto soaked bamboo skewers. Combine the pineapple juice, orange juice, vinegar, sweetener and chilli. Place the kebabs in a shallow non-metal dish pour over half the juice mixture, cover and leave in fridge overnight. Turning occasionally. To make the sweet and sour sauce place the remaining marinade I a small saucepan, mix the corn flour to a smooth paste with a drop of the marinade, add to pan. Stir over a medium heat until sauce thickens - transfer to a small serving dish. Cook the kebabs for 15 minutes turning occasionally, serve with sauce.
These next burgers are really unusual but you need to point them at 1 point each because of the sun-dried tomatoes.
PORK & TURKEY BURGERS 350 g pork mince 80 g sun-dried tomatoes, chopped 3 spring onions, finely chopped 2 tablespoons chopped fresh basil salt & pepper
Combine all ingredients and knead until meat becomes a little sticky. Form into 4 patties and refrigerate for 15 minutes. Spray the patties with fry light and cook on BBQ for 4 -5 minutes on each side or until cooked through.
SPICY MEXICAN PORK CHOPS 4 pork chops, cut 1in (2.5cm) thick 4 garlic cloves, crushed 1 tsp dried oregano 1 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp black pepper 1/4 tsp ground cinnamon 2 tbsp red wine vinegar Juice of 1 orange 1 tbsp olive oil salt, black pepper Trim any excess fat from the chops, and cut snips into the remaining fat at intervals of around 4cm. Set aside, then combine the garlic, oregano, cumin, coriander, black pepper, cinnamon, vinegar, orange juice and oil in a mixing bowl. Pour mixture over the chops, turning several times to make sure they are well coated. Cover and refrigerate for at least 4 hours - up to 24 hours in advance if you're planning ahead. To cook the marinated chops, barbecue them over a medium to high heat. Grill until there is no trace of pink near the bone but the pork is still juicy, around 8-10 minutes per side. Sprinkle with salt and pepper.
These lamb chops are very tasty and a little different.... LAMB CHOPS WITH CITRUS POCKETS Serves 4
4 lamb chump chops about 250 g each 2 tabs lemon juice
FILLING 3 spring onions finely chopped 1 stick of celery finely chopped 1 tabs grated fresh ginger 2 tabs orange juice 2 teasp finely grated orange rind 1 teasp finely chopped fresh parsley salt & pepper
Simply cut a deep, long pocket into the side of each chop through the skin and fat.
Combine all the filling ingredients together and spoon into the lamb pockets. Cook over a high heat for 15 minutes, turning once. When cooked drizzle with lemon juice.
And yet more kebabs....
MOROCCAN BEEF KOFTA 750 gm lean minced beef 1 egg 2 tabs finely chopped fresh coriander salt & pepper to taste 2 teasp ground coriander 2 teasp ground cumin 1 teasp chilli powder 2 teasp paprika ½ teasp turmeric 1 medium onion. Grated ½ teasp ground cinnamon
Combine all ingredients together, knead well and form into sausage shapes around skewers (alternatively make into patties) Cook for 4 minutes each side - good served with thinly sliced tomatoes & raw onion rings.
BARBECUED CHILLI BEEF BURGERS Makes 18
1 kg lean minced beef 3 medium onions grated 2 tabs finely chopped parsley 1 egg, lightly boated 1 tabs skimmed milk 1 tabs malt vinegar 1 tabs tomato paste 2 tabs soy sauce 1 teasp chilli powder 3 teasp dried oregano leaves. Mix all ingredients well together. Divide into 18 pattie shapes; cook for 4 minutes each side. These freeze well.
HERBY BARBECUED STEAK
4 beef top loin or tenderloin steaks, cut 1 inch thick (1-1/4 pounds total) 1-1/2 teaspoons dried basil, crushed 1 teaspoon dried tarragon, crushed 1 teaspoon dried snipped chives 4 cloves garlic, minced Trim fat from steaks. Combine basil, tarragon, chives, and garlic. Rub herb mixture on both sides of steaks, pressing into surface. Place steaks in centre of cooking grate. Grill 6 to 7 minutes for rare, 7 to 9 minutes for medium, or 9 to 11 minutes for well-done, turning once halfway through grilling time. Makes 4 servings.
SPICY LAMB KEBABS serves 6 1 kg boned leg of lamb, cut into 2½ cm cubes 2 teasp grated fresh ginger 2 cloves garlic, crushed salt 7 pepper to taste 3 teaspoons ground coriander 2 teasp ground turmeric ½ teasp ground nutmeg ½ teasp ground cardamom 1 teaspoon white vinegar 1 teaspoon lemon juice
Combine all ingredients add lamb, cover and refrigerate over night. Thread lamb cubes onto skewers and cook until well browned, turning gradually.
These are lovely served with chopped cucumber and natural yoghurt mixed together.
This next recipe is for really unusual pork ribs.
PORK RIBS WITH CHILLI WATERMELON SAUCE Serves 4 1 kg pork ribs 3 tbs orange juice 200g watermelon flesh, roughly chopped with seeds removed 2 cloves garlic, crushed 2 fresh red chillies, de-seeded and chopped 3 tabs tomato puree 1 teasp soy sauce It is best to bake the ribs before barbecuing and makes them more succulent.
Preheat oven to 200C/400F Gas ^. Place ribs on a wire rack over a baking tray and brush with orange juice, cook for 1 hour turning once. Lightly mash the watermelon with a fork and combine with the garlic, chilli, tomato, paste and soy sauce. Cook the ribs on the BBQ for about 7 minutes, basting with some of the watermelon sauce. Serve drizzled with remaining sauce.
BARBECUED BEEF BALLS these always go down well with kids and adults alike.
500 g lean minced beef 1 egg, beaten 1 onion, finely chopped 1 clove garlic, crushed 1 teaspoon grated fresh ginger Salt & pepper to taste combine all ingredients thoroughly by hand. Take level tablespoons of the mixture and roll into balls. Cook for 5 -6 minutes moving occasionally.
LAMB & BULGAR BURGERS
Preparation time less than 30 mins
Cooking time less than 10 mins
100g/4oz bulgar wheat 200ml/7fl oz hot chicken stock 250g/9oz lean minced lamb 1 small onion, finely chopped 1 large carrot, finely grated large handful of fresh mint, finely chopped 1 egg, beaten Method
1. Place the bulgar wheat in a large bowl and pour over the hot stock. Set aside for 20 minutes until the bulgar is tender, the liquid has been absorbed and the mixture has cooled. Make sure the mixture is not too wet. If the liquid is not fully absorbed, push the mixture through a sieve to drain off any excess. 2. Stir in the minced lamb, onion, carrot, mint and egg, mixing until well blended. 3. Shape into six even-sized burgers then grill or cook in a non-stick frying pan for 3-4 minutes on each side until nicely browned and cooked through, taking care not to break the burgers when turning them.
CARIBBEAN BBQ RUMP STEAKS
600 g beef rump steak, 4 x 150g thin steaks 4 tbsp lime(s), approx. juice of 1 lime or ½ lemon 1 tsp Jamaican jerk seasoning 5 spray low-fat cooking spray 2 portion fresh green or red chilli(s), halved and deseeded 2 medium courgette, sliced diagonally 2 medium Pepper, red, cored, deseeded and cut into six pieces 1 medium Pepper, yellow, cored, deseeded and cut into six pieces 4 sprig fresh thyme 1 pinch salt 1/8 tsp pepper, black, freshly ground
Brush the steaks with the lime or lemon juice, then sprinkle with the jerk seasoning. Cover and keep cool until ready to cook. Preheat the barbecue, char-grill pan or grill. Spray the steaks, chillies, courgettes and peppers with low fat cooking spray. Barbecue the steaks, chillies, courgettes and peppers for 4-6 minutes, or until done to your liking, turning occasionally. If using a char-grill pan or grill, cook the chillies, courgettes and peppers before cooking the steaks.
Serve, garnished with the thyme sprigs and seasoned with salt and pepper. . .
STUFFED BBQ PORK CHOPS
4 extra-thick rib pork chops, about 1" to 1 1/4" thick, to serve four 2 crushed Ryvita large pinch dry rosemary, crumbled fine large pinch dry marjoram, crumbled fine 1 tablespoon olive oil 1/2 cup sweet onion, minced 1 small clove garlic, minced 1/2 tsp. salt
Make pockets in the chops by slitting from the edge of the eye to the bone with a sharp knife. Combine the Ryvita crumbs, oil, garlic, onion, rosemary, marjoram and salt, and stuff the mixture into the pockets. Use a small skewer if necessary to hold the edges closed. Grill the chops over medium-high heat for 8 to 10 minutes per side, turning several times, until the fat is crisp and the meat nicely browned.
Marinades are a great way to add flavour to meat, fish, vegetables and cheese. They also make food more succulent and stop it drying out, especially if you're barbecuing or grilling
Marinating couldn't be simpler, but it does mean you need to plan ahead so you can you leave the meat, fish or vegetables to steep in the marinade while you prepare the rest of the meal or get ready for dinner. The usual ingredients for marinades come in three groups - acids such as vinegar or lemon juice, oils and seasonings. Other flavouring ingredients can be used to, including ketchup, soy sauce, tamarind, fermented fish sauce, Worcestershire sauce and yoghurt.
What it does
Acids like wine or sherry, vinegar and fruit juices unwind the proteins of whatever's being marinated, helping to tenderise it and allowing the flavours in. Oils lock in the natural flavour and moisture of foods and also replace the moisture that can be drawn out by the seasonings.
Oils can also add flavour - olive, walnut and sesame oil are the best for this. (Beware if guests have nut allergies.) Seasonings such as salt and pepper, fresh herbs, spices, ginger, garlic, shallots or onion add yet more flavour.
Getting the timing right
It's essential not to over-marinate foods as they can become mushy and fall apart. The action of the marinade actually softens the foods by breaking down the structure and fibres.
Follow the timings recommended in recipes or use the following guidelines for the best results: red meats like beef or lamb - four to six hours game meats like venison - four to six hours or longer pork - two to four hours poultry like chicken or turkey - two to four hours duck or game birds - four to eight hours whole fish like trout or skate - one to two hours fish steaks or fillet pieces like tuna or salmon - half an hour to one hour vegetables - half an hour to one hour
Rubbing it in
Rubs are similar but differ from marinades in that they are made up of only dry ingredients - usually a combination of herbs, spices, salt and sugar. Meat, poultry or fish benefit from this type of marinating where the rub is sprinkled on to the food and left to chill in a refrigerator. Although they're called rubs, you should just pat the rub on to the food rather than rubbing it in, especially with meat
Use plastic, glass or ceramic containers for marinating as metal can react with the acids and spoil the flavour. Shallow vessels are best as the marinade covers more surface area. If the food is not completely covered or submerged in the marinade, turn the food every half-hour to ensure equal marinating.
SPICY TANDOORI MARINADE
290ml/½ pint natural yoghurt 4 large cloves garlic, crushed 5cm piece fresh ginger, finely grated 1 red chilli, finely chopped (optional) 2 lemons, juice only Spices: 4 tsp ground turmeric 4 tsp ground cumin 4 tsp ground coriander 1 tsp ground cinnamon 2 tsp paprika salt and freshly ground black pepper Method 1. Combine all the spices and then add the rest of the ingredients. 2. Marinade meat or poultry for 4-6 hours or leave overnight.
ZESTY FAT FREE MARINADE Juice of 1/2 lemon 1 garlic clove, finely chopped 2 Tablespoons white wine 1 Tablespon lemon zest 2 tsp. tarragon vinegar 1 tsp. dried tarragon 1/2 tsp. freshly ground pepper Mix ingredients together in a jar. Refrigerate for several hours to allow flavors to blend before using
SOUTH WESTERN MARINADE
1/2 teasp. Cumin seeds 1/2 teasp. Peppercorns 4 ripe plum tomatoes 4 garlic cloves minced 1/2 onion diced Juice of 1 large orange 3 Tablespoons limejuice 2 T. red wine vinegar 4 jalapeno chillies 1 teasp. Oregano 1 tsp. Salt
Toast cumin seeds and peppercorns in a frying pan over high heat. Transfer to a blender and grind the spices fine. Add the rest of the ingredients and puree until smooth.
Transfer to a saucepan and cook for 15 minutes over low heat. Cool before using on food.
Ingredients 2 limes, juice only 4 tbsp olive oil 1-2 cloves garlic, crushed 3 tbsp nam pla or Thai fish sauce 4 tbsp chopped fresh coriander salt and freshly ground black pepper Method 1. Combine all ingredients well and then pour over some kebabs for 1-2 hours, turning every 30 minutes before barbecuing or grilling.
TANGY MEAT MARINADE
2 tabs Lemon juice 1 Tabs Olive Oil 2 tabs Soy sauce 1 tab Worcestershire sauce 2 teasp Dry mustard ½ teasp Salt ½ teasp Pepper 3 fl oz Wine vinegar 2 Cloves garlic; crushed 2 teasps Chopped parsley Combine thoroughly. Keeps in refrigerator up to 3 weeks.
250 ML olive oil 60 mL red wine vinegar 1 tablespoon freshly chopped parsley 1 teaspoon rosemary Salt and pepper, to taste Mix together olive oil, red wine vinegar, freshly chopped parsley, rosemary, salt and pepper
GEORGIAN STYLE CINNAMON-ORANGE MARINADE
2 Oranges 2 Lemons 75ml white wine 2 cloves garlic, chopped ½ tablespoon freshly minced ginger 1 medium-size onion, minced 1cinnamon sticks 1 tabls paprika 1 teaspoon cracked black peppercorns 1/4 teaspoon freshly grated nutmeg 1 to 2 teaspoons sweetener [or to taste] 1/2 teaspoon salt [or to taste] 2 tablespoons olive oil Grate rind of 1 orange and 1 lemon; reserve. Squeeze juice of all oranges and lemons. Combine together orange juice, lemon juice and white wine into a saucepan. Reduce liquid; cool. Combine minced garlic, ginger and onion into a bowl. Mix in juice mixture, reserved rinds, cinnamon sticks, paprika, black peppercorns, grated nutmeg, sugar, salt and olive oil.
250 ml freshly chopped parsley 1/4 teaspoon coriander 1/4 teaspoon caraway 1 teaspooon lemon juice 1 teaspoon tomato paste 1 tablespoon olive oil 3 garlic cloves, minced Salt and pepper, to taste Pinch red pepper [optional] Mix together chopped parsley, coriander, caraway, lemon juice, tomato paste, olive oil, minced garlic, salt, pepper and, if desired, red pepper. Marinate meat or poultry cubes for at least 8 to 12 hours or overnight, refrigerated, stirring cubes every once in a while.
BALSAMIC VINEGAR MARINADE
If you like the extraordinary taste of balsamic vinegar, this marinade is for you! Ideal to barbecue chicken and fresh fish fillets, or bake into a preheated 350°F [180°C] oven, until done. Servings: 4
Ingredients Preparation 190 ml extra virgin olive oil 180 ml balsamic vinegar [good quality] Rind and juic