Grills and
Barbecues
Planning Your Barbecue
What could be better on a hot summer’s day than a barbecue? Food always smells particularly appetising when it’s cooking in the open air. But before you invite your friends round, take a little time to make a plan, so you can enjoy yourself while you cook.
Choose your fuel
• Lumpwood charcoal or good-quality charcoal briquettes give out a good heat and cook evenly.
• One of the easiest and least messy barbecue fuels are ‘ready in the bag’ charcoal briquettes, available from petrol stations and supermarkets. They are very simple to use – just place the bag on the barbecue and light with a match.
• Make sure you choose charcoal from sustainable sources, such as brands accredited by the Forest Stewardship Council (FSC).
• Aromatic wood chips and flavourings are best used with a hooded barbecue so that the smoke permeates the food during cooking; in an open barbecue the flavour just burns away.
• A gas barbecue can be expensive to buy, but is easy to control.
Get set
Before you start, make sure the barbecue is clean; a wire brush and warm soapy water should do the trick. If the grill looks particularly grimy, soak it in a solution of soda crystals, scrub with a metal scourer, then rinse and dry well. Make sure you have enough fuel. A layer of sand in the drip tray of a gas barbecue will make cleaning up much easier.
Next, gather together chopping boards, serving dishes and glasses, cook’s knives, basting brushes, tongs, a fork, spatula and a turner, oven gloves, kitchen foil, kitchen paper, paper napkins, water spray, a bucket of water or a fire blanket (to douse any flames), corkscrew and bottle opener.
Health and safety hints
• Position your barbecue on solid level ground, away from buildings or fences. Avoid windy areas. Don’t leave food on the barbecue unattended.
• Keep children and pets away from the barbecue.
• Tie back long hair and don’t wear trailing sleeves or scarves; wear an apron to protect your clothes.
• Use extra-long matches when lighting the fire, so that your fingers don’t get burned.
• Use oven gloves and long-handled barbecue tools for turning food.
• Have a bucket of water or a fire blanket to hand to douse the flames if they get out of control, and a spray water bottle to help stop grease flare-ups.
• Leave the embers until completely cold before throwing them away; embers that look grey may still be hot. Cover with a lid, if available, and leave overnight.
Have some nibbles ready so that your guests don’t get too hungry while waiting for food to be cooked. Raw vegetables such as carrots, celery and cucumber, cut into strips, with one or two simple dips or salsas, are ideal. and easy to prepare.
Ready to cook
• Long metal skewers are useful; wooden or bamboo skewers are an attractive alternative, but remember to soak them in a bowl of cold water for 20–30 minutes before you use them, to prevent them from burning.
• Take ingredients out of the fridge about 30 minutes before cooking to ensure the food cooks quickly and evenly. This is especially important for chicken and pork, which should always be cooked through.
• To prevent food from sticking on the barbecue, grease the grill rack with a little sunflower oil after heating for 10 minutes.
• Brush food with oil or baste with any remaining marinade to keep it moist while cooking.
• Cook fish and meat separately – allow the barbecue to burn freely for a few minutes between fish and meat to remove any food traces.
• Ensure food is cooked thoroughly, especially pork and poultry. It might look cooked on the outside, but may still be raw inside. Test by piercing with a thin skewer: if the juices run clear the meat is cooked through; if not, put back on the barbecue or grill for a few minutes. Or use a meat thermometer.
• Resist the urge to poke or prod food too much – this will help preserve its flavour and juices.
• Turn only once during cooking.
Light your fire
• Light a charcoal barbecue 30–40 minutes before you want to use it so that there are no flames.
• Arrange firelighters in the bottom of the barbecue. Pile the charcoal in a pyramid 5–7.5cm (2–3in) high over the top. Light the firelighters with a taper or long match and leave them to get the fire started.
• When the coals are burning strongly, spread them out in an even layer and leave until they are glowing red at night or lightly covered in whitish ash in daylight.
• You must use enough fuel to cook all your food and that the temperature is right. Always get the coals to white heat – glowing and covered with white ash, with no black showing and no flames, as these will burn rather than cook the meat.
• To test how hot the barbecue is, hold your hand about 10cm (4in) above the grill rack. If you can keep your hand there for only 1–2 seconds, the coals are very hot; if you can manage 3–4 seconds the coals are medium–hot.
• When you are ready to cook, put the barbecue grid in position to heat up. To keep the charcoal at the right temperature, add fresh charcoal gradually around the edge. Do not add charcoal on top of the fire: it may create flames or excessive smoke.
Food hygiene
• Always cover raw poultry and meat and store in the bottom of the fridge, where it can’t touch or drip on to other foods.
• Never barbecue frozen food; thaw it first.
• Raw poultry and meat contain harmful bacteria that can spread easily to anything they touch.
• Always wash your hands, kitchen surfaces, chopping boards, knives and equipment before and after handling poultry or meat.
• Use separate chopping boards for raw and cooked foods to prevent cross-contamination.
• Don’t let raw poultry or meat touch other foods.
• Store raw foods in covered containers out of direct sunshine – coolboxes are perfect.
• Keep different raw foods separate and never mix together in the same marinade.
• Cook vegetarian food on a separate barbecue.
Lime and Chilli Swordfish
Hands-on time: 10 minutes, plus marinating
Cooking time: 10 minutes
1 tsp dried chilli flakes
4 tbsp olive oil
grated zest and juice of 1 lime, plus 1 whole lime, sliced, to serve
1 garlic clove
4 × 175g (6oz) swordfish steaks
salt and freshly ground black pepper
mixed salad to serve
Serves 4
1 Put the chilli flakes into a large shallow bowl. Add the olive oil, lime zest, juice and garlic and mix everything together. Add the swordfish steaks to the marinade and toss several times to coat completely. Leave to marinate for 30 minutes.
2 Preheat the barbecue or a griddle pan until hot.
3 Lift the swordfish out of the marinade, season well with salt and ground black pepper, then cook the steaks for 2 minutes on each side. Top with slices of lime and continue to cook for 1 minute or until the fish is opaque right through. Serve immediately with a mixed salad.
Fish and shellfish are perfect grilled or cooked on the barbecue, as the high heat quickly seals the succulent flesh inside a tasty outer layer.
Choosing fish
Whole fish such as sardines, red mullet, mackerel and sea bass are particularly good barbecued.
Steaks of salmon, tuna, swordfish or halibut are perfect for barbecuing – marinate them first for best results.
Thick fillets and steaks of firm white fish such as cod and halibut are suitable for grilling.
Flat fish such as sole and plaice are excellent cooked under the grill, but are too delicate to be cooked directly on the barbecue.
Prawns are ideal either grilled or barbecued. Peeled prawns should be marinated and threaded on to skewers; large prawns can be cooked in their shells – messy to eat but very tasty.
Cleaning round fish
Most fishmongers will clean fish for you, but it is very simple to clean them yourself.
1 Cut off the fins with scissors. Using the blunt edge of a knife, scrape the fish from tail to head and rinse off the loose scales. (The scaled fish should feel smooth.)
2 Insert a sharp knife at the hole towards the rear of the stomach and slit the skin up to the gills. Ease out the entrails. Use scissors to snip out anything that remains. With the knife, cut along the vein under the backbone.
3 Wash the cavity under running water.
Peeling and butterflying prawns
Raw prawns can be cooked in or out of their shells; some recipes call for them to be ‘butterflied’.
1 To peel prawns, pull off the head and put to one side (it can be used later for making stock). Using pointed scissors, cut through the soft shell on the belly side.
2 Prise the shell off, leaving the tail attached. (Put the shell to one side, with the head.)
3 Using a small sharp knife, make a shallow cut along the length of the back of the prawn.
4 Using the point of the knife, carefully remove and discard the black vein (the intestinal tract) that runs along the back of the prawn.
5 To ‘butterfly’ the prawn, cut halfway through the flesh lengthways from the head end to the base of the tail, and open up the prawn.
Saffron and Lime Prawns
Hands-on time: 10 minutes, plus marinating
Cooking time: 4 minutes
finely grated zest and juice of 1 lime
a large pinch of saffron
1 garlic clove, crushed
2 small red chillies, seeded and very finely chopped (see Safety Tip)
75ml (3fl oz) extra virgin olive oil
32 raw tiger prawns, peeled and deveined (see Preparing Fish and Shellfish)
salad and pitta bread or griddled garlic bread to serve
Serves 8
1 Put the lime zest and juice into a small pan and heat gently. Add the saffron and leave to soak for 5 minutes. Stir in the garlic and chillies and add the oil. Pour into a screw-topped jar, secure the lid tightly and shake well.
2 Put the prawns into a shallow dish, add the marinade, cover and leave for at least 1 hour.
3 Preheat the barbecue or grill. Soak eight bamboo skewers in water for 20 minutes.
4 Thread four prawns on to each skewer. Lay the skewers on the barbecue or grill and cook for about 2 minutes on each side until they’ve just turned pink. Serve immediately, with salad and warm pitta bread or griddled garlic bread.
Chillies can be quite mild to blisteringly hot, depending on the type of chilli and its ripeness. Taste a small piece first to check it’s not too hot for you. Be extremely careful when handling chillies not to touch or rub your eyes with your fingers, or they will sting. Wash knives immediately after handling chillies. As a precaution, use rubber gloves when preparing them, if you like.
Steam-grilled Oriental Salmon
Hands-on time: 15 minutes
Cooking time: 10 minutes
sesame oil to grease
4 salmon fillets, about 150g (5oz) each and 2.5cm (1in) thick
4 tbsp soy sauce
200g (7oz) pak choi or spinach
2.5cm (1in) piece fresh root ginger, peeled and coarsely grated
4 spring onions, sliced
fresh coriander sprigs to garnish
fragrant Thai rice to serve
Serves 4
1 Preheat the barbecue or grill. Lightly grease four large sheets of foil, each about 35.5cm (14in) square, with sesame oil. Put a salmon fillet in the centre of each piece of foil and drizzle with 1 tbsp soy sauce.
2 Divide the pak choi or spinach leaves, ginger and spring onions among the salmon fillets, then fold up the foil loosely but neatly to form parcels. Seal the edges well so that the parcels can be turned over during cooking; make sure the foil parcels are large enough to allow for the expansion of air that takes place as the salmon begins to cook.
3 Put the parcels on the barbecue or under a hot grill and cook for 4–5 minutes on each side. Serve the sealed parcels to your guests at the table – warn them to watch out as they open the parcels, though, as the steam builds up inside. Garnish with coriander sprigs and serve with fragrant Thai rice.
Lemon Tuna
Hands-on time: 15–20 minutes, plus marinating
Cooking time: about 6 minutes
3 large lemons
2 garlic cloves, crushed
100ml (3½fl oz) extra virgin olive oil
900g (2lb) fresh tuna in one piece
3 tbsp freshly chopped flat-leafed parsley
freshly ground black pepper
flatbread to serve
Serves 8
1 Finely grate the zest from one lemon and squeeze the juice from the grated lemon and one other lemon. Mix the zest and juice with the garlic and oil and season well with ground black pepper.
2 Cut the tuna in half lengthways, then cut into strips about 2cm (¾in) thick. Lay the strips in a shallow dish, pour the marinade over, then turn the fish to coat. Cover and leave for at least 30 minutes and up to 1 hour.
3 Preheat the barbecue or grill. Soak eight bamboo skewers in water for 20 minutes.
4 Fold the strips of tuna and thread on to the skewers. Cut the remaining lemon into eight wedges and push one on to each skewer. Drizzle with any remaining marinade and sprinkle the chopped parsley along each skewer.
5 Lay the skewers on the barbecue or under a hot grill and cook for 2–3 minutes on each side. Serve immediately with warmed flatbread.
Sardines with Mediterranean
Vegetables
Hands-on time: 15 minutes
Cooking time: 20 minutes
3 tbsp olive oil, plus extra to drizzle
2 red onions, about 300g (11oz), peeled, halved and cut into petals
2 garlic cloves, crushed
2 red peppers, about 375g (13oz), halved, seeded and cut into chunks
225g (8oz) courgettes, cut into small chunks
900g (2lb) sardines (about 16), cleaned
lemon juice to drizzle
salt and freshly ground black pepper
small fresh basil sprigs to garnish
Serves 4
1 Heat the oil in a large griddle pan or preheat the grill. Add the onions and fry for 2–3 minutes until almost soft. Add the garlic and peppers and stir-fry for 5 minutes, then add the courgettes and stir-fry for 4–5 minutes until almost soft. Remove from the griddle and keep warm.
2 Season the sardines and cook on the griddle or under a hot grill for 3–4 minutes on each side until cooked in the centre.
3 Drizzle the sardines with a little oil and lemon juice. Garnish with basil sprigs and serve with the vegetables.
Perfect Poultry
Chicken is a popular and versatile choice for the barbecue; it lends itself to a huge range of flavourings, marinades and sauces and can be cooked in a variety of ways. Always follow correct food hygiene when handling raw poultry (see The Perfect Barbecue).
Spatchcocking
A technique to flatten smaller poultry and guinea fowl for grilling or cooking on the barbecue.
1 Hold the bird on a board, breast down. Cut through one side of the backbone with poultry shears. Repeat on the other side and remove the backbone.
2 Turn the bird over, then press down until you hear the breastbone crack.
3 Thread skewers through the legs and breasts.
Cooking chicken
Grilling is a perfect way to cook pieces of poultry such as breast fillets or strips or chunks threaded on to skewers.
1 Marinate (see Take 5 Super Marinades) the poultry pieces for at least 30 minutes, drain and pat dry. Alternatively, brush the poultry with a flavoured oil.
2 Put the pieces on a wire rack over a grill pan or roasting tin, and set the pan under a preheated grill so that it is about 7.5cm (3in) from the heat source. Alternatively, place directly on an oiled barbecue rack.
3 Every few minutes brush a little of the marinade or a teaspoon of oil over the poultry.
4 When cooked on one side, turn with tongs and cook the other side until cooked through. Avoid piercing the flesh when turning – if the juices run out the cooked flesh may be dry.
Grilling times
Turn the chicken two or three times during cooking.
| Kebabs | 8–12 minutes |
| Thighs | 10–15 minutes |
| Breast fillet | 10–20 minutes |
| Spatchcocked bird | 20–30 minutes |
Safety Tip
Always test that chicken is cooked all the way through, even if it looks cooked on the outside. Test by piercing the thickest part of the meat with a thin skewer: if the juices run clear the meat is cooked through; if not, put back on to the barbecue or grill for a few minutes.
Marinated Poussins
Hands-on time: 30 minutes, plus overnight marinating
Cooking time: 30 minutes
150ml (¼ pint) bourbon
15g (½oz) soft brown sugar
50ml (2fl oz) clear honey
50ml (2fl oz) tomato ketchup
2 tbsp wholegrain mustard
1 tbsp white wine vinegar
3 garlic cloves, crushed
1 tsp each salt and freshly ground black pepper
4 poussins
chargrilled peppers, tomatoes and onions garnished with flat-leafed parsley to serve
Serves 4
1 Mix the bourbon, sugar, honey, tomato ketchup and mustard together. Stir in the vinegar, garlic, salt and ground black pepper.
2 Put the poussins breast down on a chopping board, then cut through either side of the backbone with poultry shears or a pair of strong sharp scissors and remove it. Open out the poussins, cover them with clingfilm and flatten them slightly by tapping them with the base of a heavy pan. Put the poussins in a shallow glass dish and pour the bourbon marinade over the top, then cover and chill overnight.
3 Preheat the barbecue or grill. Soak eight wooden skewers in water for 20 minutes. Thread the skewers through the legs and breasts of the poussins, keeping the marinade to one side. Cook the poussins for 30 minutes or until cooked through, basting from time to time with the reserved marinade. Serve with the peppers, tomatoes and onions.
Garlic and Thyme Chicken
Hands-on time: 10 minutes
Cooking time: about 15 minutes
TAKE 5
2 garlic cloves, crushed
2 tbsp freshly chopped thyme leaves
2 tbsp olive oil
4 chicken thighs
salt and freshly ground black pepper
Serves 4
1 Preheat the barbecue or grill. Mix together the garlic, thyme and oil in a large bowl. Season with salt and ground black pepper.
2 Using a sharp knife, make two or three slits in each chicken thigh. Put the chicken into the bowl and toss to coat thoroughly. Grill for 5–7 minutes on each side until golden and cooked through.
Sticky Chicken Wings
Hands-on time: 10 minutes, plus marinating (optional)
Cooking time: about 45 minutes
TAKE 5
4 tbsp runny honey
4 tbsp wholegrain mustard
12 large chicken wings
salt and freshly ground black pepper
grilled corn on the cob and green salad to serve
Serves 4
1 Put the honey and mustard into a large glass dish and mix together. Add the chicken wings and toss to coat. Season well with salt and ground black pepper. Cook immediately or, if you’ve time, cover and chill marinate for about 2 hours.
2 Preheat the barbecue or grill. Lift the wings from the marinade and cook for 8–10 minutes on each side until cooked through. Alternatively, roast in a preheated oven, 200°C (180°C fan oven) mark 6, for 40–45 minutes. Serve hot, with grilled corn on the cob and a green salad.
Fiery Mango Chicken
Hands-on time: 15 minutes, plus marinating
Cooking time: 10 minutes
4 tbsp hot mango chutney (or ordinary mango chutney, plus ½ tsp Tabasco)
grated zest and juice of 1 lime
4 tbsp natural yogurt
2 tbsp freshly chopped coriander
1 small green chilli (optional), seeded and finely chopped (see Safety Tip)
4 chicken breasts with skin on
1 large ripe mango, peeled and stoned
oil to brush
salt and freshly ground black pepper
fresh coriander sprigs and lime wedges to garnish
Serves 4
1 Mix together the chutney, lime zest and juice, yogurt, chopped coriander and, if you like it spicy, the chilli.
2 Put the chicken breasts, skin side down, on the worksurface, cover with clingfilm and lightly beat with a rolling pin. Slice each into three pieces and put into the yogurt mixture, then stir to coat. Cover and chill for at least 30 minutes or overnight.
3 Preheat the barbecue or grill. Slice the mango into four thick pieces. Brush lightly with oil and season well with salt and ground black pepper. Barbecue or grill for about 2 minutes on each side – the fruit should be lightly charred but still firm. Put to one side.
4 Barbecue or grill the chicken for 3–5 minutes on each side until golden. Serve with the grilled mango, garnished with coriander sprigs and lime wedges.
Perfect Meat
Sizzling sausages, succulent lamb chops or juicy steaks are often the highlight of the barbecue. These tips will ensure your meat is cooked the way you like it. Always follow correct food hygiene when handling raw meat (see The Perfect Barbecue).
Tenderising
Some cuts of steak benefit from tenderising before you grill them. There are two ways to do it: by pounding or scoring.
1 Pounding Lay the steaks in a single layer on a large piece of clingfilm or waxed paper. Lay another sheet on top of the slices and pound gently with a rolling pin, small frying pan or the flat side of a meat mallet.
2 Scoring This is useful for cuts that have long, tough fibres, such as flank. It allows a marinade to penetrate more deeply. Lay the steak on the chopping board and,
using a long, very sharp knife, make shallow cuts in one direction across the surface. Make another set of cuts at a 45-degree angle to the first. Now turn the meat over and repeat on the other side.
Perfect griddled meat
• Get the griddle smoking hot before putting on the meat.
• You may find that you can cook without oil as long as you let the meat sear thoroughly before turning.
• Put the meat on the griddle and leave for about half the time suggested in the chart (below). When it is cooked it will be easy to turn, so if it seems to be sticking leave for another 30 seconds–1 minute.
Grilling times
These cooking guidelines are useful whether you are cooking meat on the barbecue, a griddle or under a hot grill. These are total cooking times; turn the meat once during cooking. Timings are approximate, for a piece of meat 2.5cm (1in) thick.
Teriyaki Beef Sandwiches
Hands-on time: 25 minutes, plus marinating
Cooking time: about 25 minutes, plus resting
700g (1½lb) piece beef sirloin or rump steak, thickly sliced
6 tbsp teriyaki marinade
1 tbsp sesame oil
300ml (½ pint) mayonnaise
4 tsp wasabi paste (see Save Effort)
2 ciabatta loaves, split in half lengthways
250g (9oz) baby plum tomatoes, threaded on to metal skewers
olive oil to brush
75g (3oz) fresh rocket
1 small radicchio, shredded
salt and freshly ground black pepper
Serves 6
1 Trim any fat or sinew from the beef and place it in a single layer in a shallow glass dish. Mix together the teriyaki marinade and sesame oil and pour over the meat, turning so that it’s evenly coated. Cover and leave in the fridge for at least 4 hours or overnight, turning occasionally.
2 Mix the mayonnaise with the wasabi, season with salt and ground black pepper, then cover and leave in a cool place.
3 Preheat the barbecue or grill. Remove the meat from the marinade and pat dry with kitchen paper. Cook for 15–20 minutes for medium rare and 20–25 minutes for well done, turning frequently to ensure even cooking. Transfer to a board, cover with foil and leave to rest for 10 minutes.
4 Meanwhile, toast the ciabatta halves on the barbecue or grill, wrap in foil and put to one side on the barbecue to keep warm. Brush the tomato skewers with a little olive oil and cook for 1–2 minutes on each side.
5 Slice the beef thinly. Spread two halves of ciabatta liberally with the mayonnaise mixture, top each with rocket and radicchio, slices of warm beef and the tomatoes. Finally, top with more mayonnaise and sandwich together with the remaining ciabatta halves. Cut each loaf into three before serving.
Barbecued Lamb Steaks
Hands-on time: 15 minutes, plus marinating
Cooking time: about 12 minutes
a small bunch each of fresh flat-leafed parsley and fresh mint (or any other herbs), roughly chopped
3 garlic cloves, sliced
1 tbsp Dijon or wholegrain mustard
juice of 2 small lemons
4 tbsp olive oil
4 thick lamb leg steaks
lemon wedges, rocket and crusty bread or couscous to serve
Serves 4
1 Put the herbs into a small bowl. Add the garlic, mustard, lemon juice and oil and mix well. Put the lamb into a glass dish and spoon the herb mixture over it. Cover the dish and marinate for at least 10 minutes.
2 Preheat the barbecue or griddle. Cook the lamb steaks for about 4 minutes on each side (or 5–6 minutes if you like them well done) until golden and crusted. Serve hot, with lemon wedges, rocket and bread or couscous.
Quick and Easy
Combine olive oil, lemon or lime juice and chopped garlic, pour over vegetables, fish or shellfish, chicken or meat and marinate in the fridge for at least 1 hour.
Lemon and Rosemary
Mix together the coarsely grated zest and juice of 1 lemon with 2 tbsp roughly chopped fresh rosemary and 6 tbsp olive oil. Use for vegetables, fish, chicken or lamb.
Spicy Tomato
Mix together 8 tbsp tomato ketchup with 2 tbsp soy sauce, 2 tbsp chilli sauce and 4 tbsp red wine. Add 2 tsp Jamaican jerk seasoning. Use for chicken, pork or sausages.
Pineapple and Coconut
Blend ¼ peeled chopped pineapple with the scooped-out flesh of ½ lime until smooth. Add 200ml (7fl oz) coconut milk and 1 tsp Tabasco sauce. Use for chicken or pork.
Hot and Spicy
Combine 1 crushed garlic clove, 2 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp paprika, 1 seeded and chopped red chilli (see Safety Tip), the juice of ½ lemon, 2 tbsp soy sauce and 8 thyme sprigs. Use for chicken, pork or lamb.
Lamb with Tapenade
Hands-on time: 5 minutes, plus marinating
Cooking time: about 10 minutes
6 tbsp olive oil
4 tbsp ready-made tapenade
2 tbsp Pernod or Ricard
2 garlic cloves, crushed
8 loin lamb chops, each about 125g (4oz)
freshly ground black pepper
grilled sliced fennel and courgettes and lemon halves to serve
Serves 4
1 Mix together the oil, tapenade, Pernod or Ricard and the garlic, then rub into the lamb chops and season with ground black pepper. Leave to marinate for at least 30 minutes or overnight.
2 Preheat the barbecue or griddle. Cook the chops for 4–5 minutes on each side. Serve with lightly grilled fennel slices and courgettes and some lemon halves to squeeze over.
Chinese Spare Ribs
Hands-on time: 5 minutes, plus marinating (optional)
Cooking time: about 45 minutes
TAKE 5
10 tbsp hoisin sauce
3 tbsp tomato ketchup
1 garlic clove, crushed
2 × 10-bone baby rack of ribs (available from butchers), cut into individual ribs
salt and freshly ground black pepper
Serves 4
1 Put the hoisin sauce, ketchup and garlic into a large shallow dish. Season with salt and ground black pepper and stir everything together until combined.
2 Add the ribs and toss to coat, spooning the marinade over to cover completely. You can either cook the ribs immediately or, if you have time, cover and chill them for 2 hours or overnight.
3 Preheat the barbecue or grill until medium-hot. Alternatively, preheat the oven to 200°C (180°C fan oven) mark 6. Lift the ribs from the marinade and barbecue or grill for 10–12 minutes on each side, or roast in the oven for 45 minutes.
Potato and Sausage Skewers
Hands-on time: 15 minutes
Cooking time: 18 minutes
36 even-size new potatoes
6 tbsp olive oil, plus extra to brush
12 thick sausages
2 tbsp freshly chopped mint
50g (2oz) freshly grated Parmesan
salt and freshly ground black pepper
rocket to serve
Serves 6
1 Preheat the barbecue. Soak twelve wooden skewers in water for 20 minutes. Boil the potatoes in salted water for about 10 minutes until almost tender. Drain well and toss with the oil, then season with salt and ground black pepper.
2 Cut each sausage into three and thread on to the skewers alternately with the potatoes. Brush with oil and barbecue for about 8 minutes, turning from time to time, until the sausages are cooked through and the potatoes begin to char.
3 Meanwhile, put the mint into a bowl, add the Parmesan and stir together until well mixed.
4 When the sausages are cooked, remove the skewers from the barbecue and, while still hot, sprinkle with the mint and Parmesan mixture. Serve with rocket.
BBQ-perfect Veg
Garlic, chillies and tomatoes are key flavouring ingredients of many barbecue dishes. It’s worth bearing in mind that vegetables also have a lovely flavour when cooked on the griddle as well as attractive browned lines if you use a ridged griddle.
Corn on the cob
The sugar in corn starts to turn to starch soon after picking do it is best eaten as soon as possible after picking or buying. to bake, microwave or barbecue corn, leave it in its husk. To boil, you will need to remove it from its husk. Corn kernels add a crunchy sweetness to any salad.
1 To husk pull awat the green papery husks from the ear, a few at a time, until the whole ear is exposed
2 Grasp the stalk and snap it off, taking all the husks with it. Rub the cob firmly with your hand to remove all the silky threads
3 To remove the kernels hold the ear upright in a large bowl, with the stalk sitting on the base of the bowl. Using a thin-bladed knife, cut off the kernels from top to bottom, turning teh cob until they are all removed.
Vegetables to throw on the barbecue
Asparagus Snap off the wody end of the stem; brish with oil and grill over medium-hot coals for 6-8 minutes until just tender.
Aubergines Slice, brush with oil and grill over medium-hot coals for 10-15 minutes, turning once or twie until tender. Alternatively, cut unto chunks and thread on to skewers.
Courgettes Slice, brush with oil and grill over medium-hot coals for 8-10 minutes, turning once, until tender. Alternatively, cut unto chunks and thread on to skewers.
Mushrooms Tread onto skewers, brish with oil and grill over medium-hot coals for 5-6 minutes.
Onions Thread baby onions onto skewers and grill over medium-hot coals for 10-15 minutes. Cut larger onions into wedges, thread on to skewers, brush with oil and grill over very hot coals for 30-35 minutes.
Peppers Cut into chunks, brush with oil and grill over medium-hot coals for 8-0 minutes.
Tomatoes Thread small whole tomatoes or cherry tomatoes on to a skewer and grill over medium-hot coals for about 1 minute until the skins begin to blister and burst. Larger tomatoes can be halved, sprinkledwith finely chopped garlic, salt and ground black pepper and cooked under a hot grill for 6-8 minutes until tender.
Mediterranean Kebabs
Hands-on time: 15 minutes
Cooking time: about 10 minutes
1 large courgette, cut into chunks
1 red pepper, seeded and cut into chunks
12 cherry tomatoes
125g (4oz) halloumi cheese, cubed
100g (3½oz) natural yogurt
1 tsp ground cumin
2 tbsp olive oil
a squeeze of lemon
1 lemon, cut into eight wedges
couscous tossed with freshly chopped flat-leafed parsley to serve
Serves 4
1 Preheat the barbecue or grill. Soak eight wooden skewers in water for 20 minutes. Put the courgette into a large bowl with the red pepper, tomatoes and halloumi cheese. Add the yogurt, cumin, oil and a squeeze of lemon and mix.
2 Push a lemon wedge on to each skewer, then divide the vegetables and cheese among the skewers. Grill the kebabs, turning regularly, for 8–10 minutes until the vegetables are tender and the halloumi is nicely charred. Serve with couscous.
Aubergine, Feta and Tomato Stacks
Hands-on time: 10 minutes
Cooking time: 12 minutes
200g (7oz) feta, crumbled
2 tbsp olive oil, plus extra to brush
1 garlic clove, crushed, plus 1 garlic clove to rub
2 plump aubergines, cut into 1cm (½in) thick slices
a handful of fresh basil leaves, torn
3 large vine-ripened tomatoes, each sliced into four
salt and freshly ground black pepper
cocktail sticks
rocket and toasted ciabatta to serve
Serves 6
1 Preheat the barbecue or grill. Put the feta into a bowl, stir in the oil and garlic, season with salt and ground black pepper and put to one side.
2 Brush each aubergine slice with a little oil and barbecue or grill for about 6 minutes, turning occasionally until softened and golden. Take off the heat.
3 Sprinkle a little of the feta mixture on to six of the aubergine slices, put some torn basil leaves on top, then a slice of tomato. Season well. Repeat with the feta mixture, basil leaves, aubergine and tomato. Finish with an aubergine slice and press down firmly.
4 Secure each stack with a cocktail stick. Either use a well-oiled hinged grill rack, or wrap the stacks in foil and barbecue or grill for 2–3 minutes on each side. Serve with rocket leaves and toasted ciabatta rubbed with a garlic clove.
Red Onions with Rosemary
Dressing
Hands-on time: 20 minutes
Cooking time: about 35 minutes
TAKE 5
3 large red onions, root intact, each cut into eight wedges
6 tbsp olive oil
4 tbsp balsamic vinegar
2 tsp freshly chopped rosemary
salt and freshly ground black pepper
Serves 8
1 Preheat the barbecue. Soak eight wooden skewers in water for 20 minutes. Thread the onion wedges on to the skewers. Brush with about 3 tbsp oil, then season well with salt and ground black pepper.
2 Barbecue the onion kebabs for 30–35 minutes, turning from time to time and brushing with oil when necessary, until they are tender and lightly charred.
3 To make the dressing, mix the balsamic vinegar with the remaining olive oil and the rosemary. Drizzle the rosemary dressing over the cooked onions and serve.
