There's something about cooking and eating out in the fresh air that's makes me feel Summer has REALLY arrived! Whether you opt for a beachside disposable BBQ á deux or fire up the grill for a sophisticated soiree, here's how to make your Summer menu an instant hit!
Prawns, steak, burgers and sausages are a given at most barbecues, but with so many friends and family avoiding certain foods for dietary or health reasons, it's always good to have options. Here are a few of my go-to BBQ recipes to make every guest feel welcome, from vegan to gluten free!
Top tip, when cooking for guests with different dietary requirements, line the grill with foil or clean it between dishes to avoid cross contamination. You can do this by heating the empty grill at the highest temperature and letting it burn for 20 minutes / until all residue has charred, before scraping clean with a brush. I prefer to play safe and simple by using a separate disposable barbecue for anyone with a food allergy or for vegan/ veggie dishes.
VEGAN
Chickpea & Sweetcorn Burgers
Ingredients
· 1 x 400 g tin of chickpeas
· 1 x 340 g tin of sweetcorn
· ½ a bunch of fresh coriander
· ½ teaspoon paprika
· ½ teaspoon ground coriander
· ½ teaspoon ground cumin
· 1 lemon
· 3 heaped tablespoons plain flour , plus extra for dusting
· rapeseed oil
· 1 small round lettuce
· 2 large ripe tomatoes
· tomato ketchup
· 4 wholemeal burger buns
Method
Drain chickpeas and sweetcorn and tip into food processor. Add half of coriander leaves and all the stalks to the processor.
Add spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth - you want to retain a bit of texture.
On a flour-dusted surface, divide and shape the mixture into 4 equal-sized burgers, around 2cm thick. Place in fridge for 30 minutes to firm up.
BBQ on grill for 10 minutes, or until golden and cooked through, turning halfway.
Meanwhile, wash & dry lettuce leaves and finely slice the tomatoes.
Squeeze a large dollop of ketchup onto the base of each roll (toast if you like) and top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.
VEGGIE
Halloumi Burgers
Ingredients
250g halloumi cheese, cut into 8 thick slices
1 tbsp olive oil
4 brioche rolls
4 tbsp hummus
1 large ripe tomato, thinly sliced
4 crisp lettuce leaves
4 tbsp fresh tomato salsa
Method
1. Heat BBQ until coals are glowing white hot. Brush halloumi slices with olive oil and cook each side for 2-3 mins or until golden.
2. Split the brioche rolls (toast briefly on both sides if you like) and spread the bottom halves with hummus. Add tomato and halloumi, finish with the lettuce and salsa and top with the other half of the roll.
GLUTEN FREE
If you want to keep things super simple, gluten free sausages from Corries Butchers in Promise bread rolls (Sainsbury's) go down a treat, especially with kids. For something a little more sophisticated...
Grilled Lemon Chicken with Pineapple Salsa
Ingredients
For the grilled chicken:
· 4 tbsp olive oil
· 2-3 lemons, juiced
· 1 1/2 tbsp soy sauce
· 2 cloves garlic, minced
· 1/2 tsp oregano
· 1/4 tsp salt
· 1/4 tsp pepper
· 4-6 skinless, boneless chicken breasts
For the pineapple salsa:
· 350g diced pineapple
· 1 red pepper, diced
· 35g diced red onion
· 1/4 cup chopped coriander
· 1 lime, juiced
Method
1. Whisk together olive oil, lemon juice, soy sauce, garlic, oregano, salt, and pepper.
2. Coat chicken breasts in the marinade and refrigerate for at least 30 mins.
3. Barbecue 6-8 minutes per side
4. Remove chicken from grill and let it rest, tented with aluminum foil, for 5 minutes before serving.
5. Meanwhile, make the pineapple salsa. In a medium bowl, toss together the pineapple, red pepper, red onion, coriander and lime juice until well combined. (Replace pineapple with mango if preferred)
6. Refrigerate until ready to serve.
CHICKEN
Buffalo Chicken with Wedged Ranch Salad
Ingredients
· sea salt flakes 1 tbsp
· soft light brown sugar 1 tbsp
· smoked paprika 1 tsp
· garlic granules 1 tsp
· dried oregano 1 tsp
· whole chicken thighs 12
· unsalted butter 150g
· 4 garlic cloves, finely chopped
· Tabasco sauce 125ml
· gherkins/pickles to serve
WEDGED RANCH SALAD
· mayonnaise 100g
· soured cream 100g
· white wine vinegar 3 tbsp
· garlic granules 1 tsp
· Worcestershire sauce 1 tbsp
· dill - handful, finely chopped
· flat-leaf parsley a handful, chopped
· iceberg lettuce 1
· hazelnuts - handful, toasted and roughly chopped
Method
· STEP 1
Mix together the salt, sugar, paprika, garlic granules and oregano, put the chicken thighs into a baking dish, sprinkle over the salt-and-spice mix and rub into the chicken really well. Leave to marinate for 1-4 hours.
· STEP 2
Heat a BBQ to medium-high with the coals banked up one side, or with one of the gas burners on high with the others off (see notes below). Put the chicken thighs, skin- side down, over the coals for 5-10 minutes or until golden and charred, then move to the indirect heat side and cook for another 35-40 minutes with a lid on, turning and moving every 5 minutes until cooked through.
· STEP 3
Meanwhile, whisk the mayo, soured cream, white wine vinegar, garlic granules, Worcestershire sauce, herbs and some seasoning in a bowl, then chill. Wedge the lettuce and chill.
· STEP 4
Melt the butter in a small pan, fry the chopped garlic gently for 3-4 minutes or until it smells fragrant, then tip in the Tabasco sauce. Pour out into a large bowl. When the chicken is cooked, tip into the buffalo sauce and toss really well. Serve immediately with the wedged lettuce smothered in ranch dressing and sprinkled with chopped hazelnuts, and pickles on the side.
SEAFOOD
BBQ Scallops (starter)
Ingredients
· scallops 4 large, cleaned (keep the shells)
· butter 4 tbsp
· shallot ½, finely chopped
· capers 2 tbsp, roughly chopped
· lemon 1, juiced
· flat-leaf parsley ½ a small bunch, finely chopped
Method
· STEP 1
Heat a barbecue or grill to medium-high. Put each scallop into a shell with 1 tbsp of butter and some seasoning.
· STEP 2
Put onto the barbecue or under the grill for 5 minutes until lightly charred. Meanwhile, mix the shallot, capers, lemon juice and parsley, then spoon over the scallops and serve.
Smoked Trout Salad (main)
Ingredients
· golden caster sugar 2 tbsp
· sea trout 200g fillet
· fine salt 4 tbsp
· small new potatoes 300g
· natural yogurt 4 tbsp
· tahini 1 tbsp
· dill chopped to make 1 tbsp, plus a little extra
· lemon juice 1/2 tbsp, plus more to serve
· extra-virgin olive oil
· baby or Lebanese cucumbers 2, cut in half lengthways and halved across the middle
· radishes 2, finely sliced into a bowl of ice water
· edible flowers to serve (optional)
Method
· STEP 1
Put the trout in a dish that it fits snugly. Mix the salt and sugar to make a cure and sprinkle it on the trout. Cover with clingfilm and weight down with tins. Chill in the fridge for a couple of hours.
· STEP 2
Cook the potatoes in boiling salted water for 12-15 minutes, or until tender, then drain. Once the trout has been in the cure for a couple of hours, gently wash it under a cold tap and pat dry.
· STEP 3
To smoke the trout and potatoes, carefully set light to the corner of an egg box and put it in the barbecue. Cover it with 2 handfuls of cherrywood or other wood chips and put the trout and potatoes on a wire rack above it. Close the lid – making sure all the vents are closed, and smoke for half an hour or so (relight if it goes out). Finish the trout in the oven at 130C/fan 110C/gas 1 for 15-18 minutes, or until it’s opaque and cooked.
· STEP 4
Meanwhile, whisk the yogurt, tahini, dill, 1/2 tbsp lemon juice, 1 tbsp olive oil and a pinch of salt to make the dressing. Set a griddle pan over a high heat and scatter with salt. Put the cucumbers, cut-side down on the griddle and grill, turning once, until char marks appear (about 5 minutes).