With summer on our doorstep, it is time to step up your grilling skills.
This barbecue season, get out of your comfort zone and rustle up a fabulous feast with these new BBQ classics.
BBQ grilled sweetcorn already tastes delicious with just butter and salt, but this lime cream takes things to a whole new level.
Recipe via A House in the Hills
12 ears of fresh sweet corn
1 cup of cashews (soak for at least 4 hours)
1/3 cup fresh lime juice
3 tablespoons coconut milk
1/8 teaspoon sea salt
1/4 cup water
1/2 bunch chopped fresh cilantro
Add hemp seeds to garnish
Preheat grill, on a gas grill medium/low heat.
Remove husks and silk from corn, leaving a bit of the stalks to hold onto when eating.
Prepare lime crema by combining cashews (drained) with lime juice, coconut milk, salt and water.
Blend mixture until creamy (add additional water if needed). Crema should be thin enough to easily pour, but not watery.
Grill corn over medium heat, turning often, until cooked through and slightly charred.
Place on plate, drizzle with crema, sprinkle generously with cilantro, hemp seeds and Maldon salt.
Packed full of delicious Asian flavours, this coleslaw isn’t something you can buy in the supermarkets.
Recipe via BBC Good Food
1 small white cabbage, shredded
1 red onion, very finely sliced
1 large carrot, cut into matchsticks
250g Brussels sprouts, thinly sliced
3tbsp rice wine vinegar
5 heaped tbsp mayonnaise
3 heaped tbsp Greek yogurt
2tsp toasted sesame oil
2tbsp mirin rice wine
2tsp black sesame seeds
Mix the shredded cabbage, onion, carrot and Brussels sprouts in a bowl and add the vinegar along with a pinch of salt. Leave for at least 10 mins.
Mix the mayonnaise, yogurt, sesame oil and mirin rice wine until smooth. Then toss in with the vegetables when ready to serve.
To finish off, sprinkle the mix with black sesame seeds.
A fun and practical alternative, these summery skewers are suitable for vegetarians and those following a gluten or nut-free diet.
Recipe via Delicious Magazine
12 long asparagus spears
1 x 225g pack light halloumi, cut into 8 long spears
1 tbsp olive oil
1/2 lemon, zested and juiced
1 small handful fresh mint, finely shredded
Place the asparagus spears in a deep frying pan or wide saucepan with enough water to barely cover.
Put over a high heat and boil for 3 minutes until the asparagus is nearly tender. Refresh under cold water, drain and tip the asparagus onto a chopping board. Cut each spear in half across the middle.
Thread an asparagus length onto two skewers horizontally, one skewer sticking through at each end.
Follow this with a halloumi spear, then another asparagus length, then halloumi, then asparagus.
Repeat with the remaining skewers and ingredients to make four double-skewers in total. Drizzle with olive oil and season lightly with salt and pepper.
Lay the skewers directly onto the barbecue bars undisturbed for 2-3 minutes, until well-marked with griddle lines.
Flip each skewer to cook the other side in the same way. Remove to a platter or serving plates.
A simple dish that is bursting with full, fruity flavours, the chicken is marinated using the delicious Spice Devils Kari Tropical blend.
1 packet of Spice Devils Kari Tropical
1 tbsp olive oil
Juice 1 lime
4 skinless chicken breasts, chopped into chunks
1 large yellow pepper, cut into 2cm cubes
Mix together the Kari Tropical blend, olive oil and lime juice. Toss the chicken in it and leave to marinate in the fridge for at least 20 mins, or up to 24 hours.
Heat the barbecue to Medium.
Thread the chicken onto eight metal skewers divided by the yellow peppers.
Cook for 8 mins each side until cooked through and lightly charred.
Go beyond the basic burger and impress your barbecue guests with these tasty Chimichurri Beef Burgers.
1 tub of The Saucy Minx Chimichurri Sauce
500g good-quality beef mince
1 small onion, chopped
1 tbsp vegetable oil
4 burger buns
Place all the burger ingredients in a mixing bowl and stir to combine. Using your hands, shape into four equal-sized patties.
Preheat the grill to hot. Cook the burgers on the BBQ for 15 minutes, or until cooked through, turning once.
Serve with Chimichurri Sauce.
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