BBQ Recipes

Below is a list of recipes for you to create, enjoy the weather and cook up a storm with these show stopping recipes. Add some flare to your BBQ and impress your guests this summer.

SPÉCIAL SPICED CORSICAN CÔTE DE BŒUF

Serving Size- 4

What you need

Côte de Bœuf (including bone, if possible) x 4
300ml Nielluccio or Shiraz
75 ml EV olive oil
2 garlic cloves
1 tsp green peppercorns
1 tsp garam masala
2 tbsp’s Herbs de Maquis or failing that dried mixed rosemary/sage/thyme.

What you do

• Cut garlic cloves in half and rub over meat
• Mix wine and oil and pour over meat, work in.
• Grind peppercorns and sprinkle half over meat then add mixed garam masala and oregano. Cover refrigerate for up to 4 hours.
• Remove and sear on hi-heat, then remove to medium heat for around 5 mins
• Leave to cool for up to 5 mins then cut grain-wise and serve.

BEST-EVER BURGER WITH PANCETTA, AVOCADO & BLUE CHEESE BUTTER

How the humble burger has grown-up. Food snobs may try to decry, but I think a properly made and grilled burger, with proper add-ons is just about unbeatable – and for me the only way to eat – rare in a bun using your hands!

Serving Size- 4 (or 2 very hungry people)

What you need

500g best fillet steak, minced
1 small red onion, finely chopped
1 green chilli, finely chopped/deseeded
1 tbsp sea salt
2 tsp’s rainbow peppercorn, crushed
8 rashers pancetta
1 Avocado, peeled, de-stoned and sliced
125g unsalted butter
75g blue cheese
4 sesame bun

What you do

• Soften butter and mix with blue cheese, form into roll and chill
• Mix steak mince, onion, chilli, salt & peppercorn and form into four patties
• Sear patties on both sides on high then grill 3-5 minutes per side on medium heat
• Grill pancetta rashers on foil tray on high heat
• Halve buns and light brush cut half with olive oil then warm through on medium heat.
• Place slices of avocado on the pancetta rashers and allow to warm through
• Slice butter roll and place one slice on each bun base, then build with patty, another slice of butter, pancetta and avocado – serve immediately to rapturous applause!

COOL CORIANDER & GINGER LAMB CHOPS

Lamb works really well on the Barbi and new season best of all. Serve in an upright triangle, bones to the sky!

Serving Size- 2

What you need

6 Best-end lamb chops (bone in)
50g ginger, grated
1 ripe papaya, peeled and rough chopped
30g bunch of fresh coriander, finely chopped
50ml extra virgin olive oil
2 or 3 hot green chillies, finely chopped and deseeded
100ml thick plain yogurt
30g unsalted butter

What you do

• Mix ginger, papaya, oil and coriander in liquidiser, mix in the chillies and yogurt
• Remove fat/meat from top 2 inches of chop and flatten out meat, removing any extra fat.
• Coat the chops with marinade and refrigerate in sealed bag for at least 4 hours
• Sear on high heat, then grill for around 10 mins on medium heat and then a further 5 minutes on low. Keep turning to prevent burning and baste with melted butter.
• Season with salt & pepper and leave to rest for a few minutes before serving.

CLASSIC CHICKEN CIABATTA

This is a long-time Barbi favourite. Seemingly easy but can be deceptively difficult to get perfect! A fruity, slightly exotic recipe.

Serving Size- 2

What you need

2 skinless chicken breasts
1 large Ciabatta
15g sun-dried tomatoes
1 Mango, coarsely chopped
25ml mango juice
10ml white wine vinegar
25ml extra virgin olive oil
1 lime, juiced
25g grated ginger
25g brown sugar
4 garlic cloves, crushed
1 or 2 birds eye chillies, finely chopped & deseeded
1 tbsp toasted sesame seeds
2 tsp mixed turmeric & paprika
Splash Worcestershire sauce
Sea salt & black pepper to taste
Rocket and basil to garnish

What you do

• For the marinade; mix ½ chillies, ginger & garlic with ¾’s lime juice & vinegar plus ½ oil add pinch of turmeric/paprika, black pepper & sea salt.
• For the sauce; Use rest of chilli, garlic & ginger, 1/2 toasted sesame seeds & brown sugar, mix with remaining lime juice into a paste, slowly add mango juice and chopped mango. Season with Worcestershire sauce
• Marinate chicken and refrigerate for at least 1 hour, remove and sprinkle remaining sesame seeds and sugar over chicken.
• Slice sun-dried tomato in strips and cut ciabatta/ciabatinni length ways, coat cut face of ciabatta/ciabatinni with olive oil.
• Coat chicken with sauce and sear both sides on hottest section of the BBQ, then remove to medium heat, basting with sauce. Turn occasionally.
• Oil grill bars, place ciabatta cut face down on medium heat to warm through.
• Top the chicken with sun dried tomatoes and return to hottest section. Also transfer ciabatta to hottest section and sear outside.
• Remove ciabatta, drizzle with oil, place chicken on top, add remaining sauce and sun-dried tomato, garnish with rocket & basil and add top ciabatta.

CHARMING CHICKEN, PROSCIUTTO & SAGE SKEWERS

Who said skewers were only for the local kebab shop, this delicious twist on an old theme is remarkably easy to do, combining piquant chicken and prosciutto with stale, olive oil and Balsamic soaked rustic bread. Served with a chilled Prosecco, perfection.

Serving Size
4
What you need

Boneless chicken breast x 4
Prosciutto x 12 slices
Bunch sage
Day-old French country style bread
30ml lemon juice
60ml EV Olive oil
10ml aged Balsamic vinegar
2 crushed garlic cloves
Sea salt & black pepper to taste

What you do

• Cut breast lengthwise into 3 strips
• Mix lemon juice, oil, garlic & salt pepper and coat chicken strips
• Cut prosciutto slices in two and place couple of sage leaves on each then place chicken strip and wrap.
• Cut bread into 1” cubes, add balsamic to remaining oil, garlic mix and toss.
• Thread chicken on skewer and grill over medium heat, turn every few minutes and cook through – around 10 minutes.
• Do similar with bread and grill for 5 minutes, serve with chicken.

Last week was National BBQ week and we’ve got some great local meet producers which highlight the best local butchers in the area. Shop local and get high quality produce for all your BBQ needs.

National BBQ Week