Feeds:
Posts
Comments

Posts Tagged ‘BBQ’

BBQ Greek Lamb Souvlaki

Posted in Barbecue, Food, Greek, Lamb, tagged , , , , , on 16 July 2012| 1 Comment »

These Greek kebabs are easy and delicious when barbecued and served with Tzatziki (a Greek yogurt dip), sliced tomatoes, pickled chillies and sliced gherkins.

Souvlaki – to serve 8

  • 2kg boned shoulder of lamb
  • 1 tbsp dried oregano
  • 1 large lemon, juiced plus wedges to serve
  • 150ml extra virgin olive oil
  • Paprika for sprinkling

Trim excess fat off the lamb and cut into bite-sized pieces. Put into a bowl with the oregano, lemon juice, olive oil, 2 tsps salt and some black pepper and leave to marinate at room temperature for about an hour.

Preheat the barbecue. Thread the lamb onto metal skewers and cook on the hot barbecue, until browned on the outside but still juicy in the centre. Sprinkle with a pinch of paprika and a squeeze of lemon juice to serve.

Drink with: a southern Italian red such as Negromaro or Primitivo. Italian wines from Puglia and Calabria complement Greek foods very well which is not surprising given the very strong historical and social links between them. In this case there is a good balance of warm ripe fruits, earthy tannins and medium weight.

(Original recipe from Rick Stein’s Mediterranean Escapes, BBC Books, 2007.)

Read Full Post »

BBQ Chicken and Peach Salad

Posted in Barbecue, Chicken, Food, Healthy, Marsanne, Roussanne, Wine, tagged , , , , , , , , on 29 June 2012| 2 Comments »

Our local supermarket, which will remain nameless, has perfectly ripe Spanish peaches at the moment. Absolutely perfect for a summer barbecue salad. It’s worth paying the extra for free-range chicken from a reliable source (probably not the local supermarket).

Warm Chicken & Peach Salad – to serve 4

  • 500g good-quality chicken breasts
  • 2 tbsp balsamic vinegar
  • olive oil
  • baby spinach leaves
  • ripe peaches
  • basil

Heat the barbecue.

Put the chicken breast in a shallow dish. Add 1 tbsp balsamic vinegar, 1 tbsp olive oil and plenty of salt and pepper. Turn the chicken breasts in the marinade until they are well-coated.

Cook the chicken on the hot barbecue until cooked through (ours took about 6 minutes on each side). You are going to slice the chicken anyway so it’s no problem to slice open one of the fillets to check.

Scatter a good few handfuls of spinach and a small handful of basil leaves over a large serving platter.

Mix 1 tbsp balsamic vinegar, 2 tbsp olive oil, a few shredded basil leaves and some salt and pepper together to make a dressing.

Slice the chicken and peaches and toss gently with the salad leaves. Drizzle over the dressing and serve.

Drink with: either Roussanne or Marsanne with their stone-fruit flavours to complement the light peachy flavours of the salad. We had a glass of a St Joseph white from Pierre Gaillard made from Roussanne which is amazing on it’s own and a perfect match for this dish.

Read Full Post »

BBQ Tikka Sea Bream

Posted in Asian, Barbecue, Beer, Fish, Food, Healthy, tagged , , , , , , , on 28 June 2012| 1 Comment »

We didn’t brush the grill of our barbecue well enough to prevent the skin sticking to it. If you’re cooking fish on a barbecue learn from our mistakes and brush the grill down well and rub with a bit of oil to stop it sticking. You can also season the fish with salt and set it aside for 15 minutes or so before cooking which will draw the moisture out of the skin. Alternatively you can take the extra safe precaution of cooking the fish on some tinfoil. This is a delicious way to cook fish and you get the flavours of the garlic, ginger and Tikka flavours with the added barbecue smokiness which works a treat and can be served with a fresh cucumber, tomato and coriander salad.

BBQ Tikka Sea Bream – to serve 2

  • 2 tbsp finely grated fresh ginger
  • 4 garlic cloves, finely grated
  • 2 small sea bream, approx. 450g each
  • 6 tbsp natural yoghurt
  • 2 tbsp olive oil
  • 2 tsp turmeric
  • 2 tsp chilli powder
  • 3 tsp cumin seeds

Get the barbecue hot.

Slash the skin of the fish on either side and place in a shallow dish. Mix the ginger and garlic, season with salt, then rub all over the fish.

Mix the yoghurt with the oil, spices and seasoning. Pour this over the fish and rub it all over the fish with your hands, inside and out.

Cook for about 6 minutes on each side and serve with an Indian-style salad.

Drink with: a chilled bottle of Singha beer, preferably outside in the sunshine.

(Original recipe from BBC Good Food)

Read Full Post »

Really good spuds!

Posted in Barbecue, Food, tagged , , , , , , on 8 September 2011| 1 Comment »

We cooked these recently and took pics, as always, so we could post the recipe on the blog later. Only to find out that we have in fact cooked them before and blogged the recipe also. So we would like to reiterate that this is a very nice way to cook potatoes. We also recommend that you make a little note beside every recipe you do so you don’t forget that you’ve made it before and whether or not you liked it. We almost always do this but clearly forgot this time. You can get the recipe here.

A great accompaniment to potatoes and steak were these courgettes from Johnny and Vivienne’s garden which barbecued superbly, especially with the lemon halves which contribute a caramel zing.

Read Full Post »

Teriyaki Chicken and Barbecued Lemons

Posted in Barbecue, Chicken, Food, Healthy, Uncategorized, tagged , , , , , , , on 17 August 2011| 1 Comment »

I’m sure we’ve already mentioned that we panic-buy skinless, boneless chicken thighs – though they do seem to be easier to get these days. Thighs are much tastier than chicken breasts and don’t have the same tendency to dry out.

After a relatively sunny day on Sunday we deicided to plan a barbecue for Monday. Jono ended up standing outside in the rain under a big umbrella – that’s summer in Ireland! Do try barbecuing lemon halves – it makes them super juicy and a bit milder, perfect squeezed over grilled meat or fish.

Teryyaki mustard chicken – to serve 4

  • 8 boneless chicken thigh fillets – the skin can be on or off
  • vegetable oil, for brushing
For the teriyaki sauce
  • 3 tbsp beer
  • 3 tbsp Japanese soy sauce
  • 1 tbsp caster sugar
  • 1 tsp mustard powder
  • lemon halves, for serving
Combine the teriyaki sauce ingredients in a small bowl and stir until the sugar dissolves.

Put the chicken in a flat, non-metallic dish and pour over the marinade. Cover and refrigerate for no more than 3 hours, turning now and again. Take it out of the fridge 20 minutes before cooking.

Light the barbecue. Brush the grill with a little vegetable oil to stop the chicken sticking. Put the chicken thighs on the grill, reserving the marinade, and cook for about 5 minutes, turn and cook for another 3 minutes.

Start basting with the teriyaki sauce and turning every minute – for about 4 minutes or until the thighs start to look charred at the edges.

Check they are cooked through and remove them to a plate, cover and rest for 5 minutes before serving.

Serve with barbecued lemon halves to squeeze over.

(Original recipe by Ross Dobson for Sainsbury’s Magazine, August 2009)

Read Full Post »

Glazed veggie kebabs for the bbq

Posted in Barbecue, Food, Healthy, Uncategorized, Vegetarian, tagged , , , , , on 13 July 2011| Leave a Comment »

This is a veggie version of our Easy BBQ Kebabs and this time we made our own honey-mustard marinade. Another convenience item that we won’t be buying again as it’s just so simple to make (and we always have honey and mustard in the cupboard). These should keep your veggie friends happy or you can serve them as a side dish for the carnivores. We had them with baked potatoes and parsley butter as there was leftover parsley in the fridge. Very yummy indeed.

Veggie kebabs to serve 4

  • 2 tbsp clear honey
  • 2 tsp grainy mustard
  • 4 tbsp oil
  • 2 courgettes, thickly sliced
  • 1 aubergine, cut into chunks
  • 1 red onion, cut into thin wedges
  • 12 cherry tomatoes
  • 1 orange pepper, cut into chunks
If you only have wooden skewers you need to soak them for about 30 minutes or they will burn on the barbecue. We like metal ones.

Blend the honey, mustard and oil with seasoning.

Thread the vegetables onto the skewers and brush with the glaze.

Cook for 20-30 minutes on the barbecue.

(Original recipe from BBC Good Food)

If you have leftovers stir them through some couscous with some toasted nuts and herbs for lunchboxes.

Read Full Post »

Sunday Barbecue Kebabs

Posted in Food, Pork, tagged , , , , , on 31 May 2011| 2 Comments »

When you live in Ireland you need to take advantage of every glimmer of sunshine. It’s always good to have a barbecue recipe up your sleeve so you don’t end up with burgers and sausages again (though we like them too).

Pork fillet and pepper kebabs – to serve 6

  • 1kg boneless pork loin
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 2 onions, quartered
  • 1 tbsp sugar
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp ras el hanout (a spice mix from North Africa. Available in the supermarket)
Cut the pork into 36 large cubes and cut each pepper into 12 squares. Cut the onions into 36 small wedges.
Put the sugar and vinegar in a small pan and cook over a low heat, stirring until the sugar has dissolved. Pour into a bowl and stir in the olive oil and ras el hanout. Add the pork cubes and give it a good mix.
Thread the pork and veg alternately onto 12 kebab skewers (if you’re using wooden ones you need to soak them for about half an hour first).
Cook on the barbecue, turning and brushing with the marinade for 12-15 minutes, until cooked through.
Serve with salad and some baked potatoes if you like.

Read Full Post »

« Newer Posts