Summer is around the corner and with it the chance to enjoy some great meals outdoors (for a couple of days at least!) Today we are going to be looking at a few recipes and tips to help you get the most out of your barbecue.
– Empty any ashes from a charcoal grill before using it
– Pre-heat before grilling and clean with a wire brush before you cook any meat
– After brushing oil the grill using a kitchen towel, some oil and some long tongs
– Don’t excessively turn your meat while cooking
– Bad weather outside? Use a grill pan inside instead!
A great barbecue sauce can be incredibly versatile- you can use it to marinade meats before cooking, to spread on burgers, hotdogs etc or as a dipping sauce. First of all, fry an onion with a finely chopped chilli, a teaspoon of fennel seeds and 55g dark brown sugar before adding 50ml of soy sauce and 300ml tomato ketchup. This then brought to the boil and simmered so the flavours can mix in.
This makes up around half a pint of barbecue sauce but if you have a lot of guests you can increase the amounts according to the amount of people you have there (be sure to taste it first!).
Kebabs with plum sauce and sour cream dip
Prepare a marinade by mixing a tablespoon of olive oil, 100ml white wine, 1 tablespoon cider vinegar, a sliced onion, 4 thinly sliced garlic cloves, 3 crumbled bay leaves, a teaspoon of paprika, 4 cloves and quarter of a teaspoon of cinnamon. Coat your meat (this can be lamb, chicken or pork) and leave for at least 2 hours, overnight if possible.
Next, take 200g soured cream and mix with a handful of dill and coriander with a teaspoon of cider vinegar and a pinch of sugar to make the sour cream dip. For the plum sauce cook take 300g ripe plums (stoned and diced) and cook them until they are soft before processing them with sugar, cider vinegar, a single chilli with some dill and coriander (see amounts above).
Thread the meat onto skewers and cook for three to four minutes/until charred and serve with the sauce and dip.
Glazed spare ribs
Can be cooked either as a whole rack or divided into smaller ribs. Coat the ribs in barbecue sauce (see above) and leave in a shallow dish for at least an hour. Once your grill is hot enough place the ribs on there, cooking for 10-15 minutes for preference (keep turning to make sure they are not too charred!)
Take eight chicken legs, slashing them a few times (this speeds up the process and allows the flavour to permeate the meat). Grind a quarter of a small red onion with a clove of garlic and some fresh coriander, adding fresh ginger, ground coriander and cumin with a tablespoon of honey and vinegar, mixing it in with the meat and season to taste (this should marinade for half an hour).
Put on the hottest part of the grill, cooking until brown (around 15 minutes).
We can help
For more help getting the best from your meat come and see us in store or contact us today!