I absolutely love barbecues. First glimpse of sun and you’ll find me lighting charcoal, preparing salad and marinating meat and veggies – and the more guests the merrier as far as I’m concerned. Kids love eating outdoors, too, and the fact that there are no pans to wash afterwards has to be a bonus.
This weekend is (we’ve been promised) set to be a scorcher, so here are some delicious barbecue recipes from three celebrity chefs – Angela Hartnett, Phil Vickery and Antony Worrall Thompson. If you have any of your own you’d like to share, please email me at firstname.lastname@example.org and I’ll put them up in a few weeks. Enjoy!
*Angela Hartnett’s Barbecued Beef with a Spiced Marinade
Angela says: ‘With summer here and the barbecue season underway I thought I would put together a delicious alfresco recipe for you that won’t break the bank. By substituting the more common sirloin or rib-eye steak with bavette or flat iron steak you will get the same succulent, juicy outcome without spending as much money.’
Serves 4 Preparation time: 10 minutes, plus marinating Cooking time: Under 10 minutes
Ingredients: 675g/1½lb lean bavette or flat-iron steaks For the Spiced Marinade: 4 garlic cloves, peeled and finely chopped 1 red chilli, deseeded and finely chopped Juice of 1 orange Juice of 1 lemon 30ml/2tbsp freshly chopped flat-leaf parsley 45ml/3tbsp olive oil Salt and freshly milled black pepper For the Herb Salsa: 2 spring onions, finely chopped 15ml/1tbsp white wine vinegar Pinch of dried chilli flakes 30ml/2tbsp freshly chopped coriander (leaves and stalks) 30ml/2tbsp freshly chopped flat-leaf parsley Juice of ½ lime 45ml/3tbsp olive oil Salt and freshly milled black pepper
1. To prepare the citrus marinade; combine all the ingredients in a large, non- metallic shallow dish. 2. Place the steaks on a chopping board and using a sharp knife score on both sides (optional). Transfer into the marinade mixture and coat on both sides (optional). Cover and marinate in the refrigerator for a minimum of 1 hour or overnight; the longer the better. 3. To make the salsa; combine all the ingredients in a bowl and adjust the seasoning if required. 4. Remove the steaks from the marinade and cook on a prepared barbecue or preheated moderate grill for about 3-4 minutes on each side. 5. Serve the steaks on a bed of peppery rocket with the salsa.
*Phil Vickery’s Juicy Turkey Basil and Corn Burgers Phil says: ‘As a family man myself, I firmly believe in giving my children food they relish as well as food that is good for them. Turkey is tasty, versatile and healthy – and something all the family can enjoy. In my view, the leg, or dark meat, makes better burgers, purely because the meat is juicier. Turkey breast is also fine, but needs a little more attention when preparing and cooking. If you add a little mayonnaise to the raw mix it really helps to keep the burger beautifully juicy and tasty.’
Ingredients: 500g minced British turkey 2 tbsp chopped fresh basil 2 tbsp mayonnaise 2 tbsp Worcester sauce 2 heaped tbsp tinned sweetcorn, well drained 4-5 tbsp natural dried breadcrumbs ½ medium egg white, lightly beaten Salt & ground white pepper
Method: 1. Mix the turkey, mayo, basil, Worcester sauce and egg white together into a bowl. 2. Add the seasonings, sweetcorn and bread crumbs and mix well again. 3. Leave to chill for 30 minutes. 4. Mould into 4 or 6 balls, then flatten slightly into small patties and refrigerate until ready to cook. 5. To cook, lightly spray or brush the patties with a little olive oil then oil the BBQ bars just before putting on the burgers. 6. Cook for 3-4 minutes then turn 90° to give a criss-cross effect. Cook again for 3-4 minutes. Turn over and cook for a further 3-4 minutes. 7. Serve the burgers in a soft tortilla wrap with a little chopped crunchy lettuce, sliced ripe tomato and another spoonful of mayo or your favourite relish. *Recipe courtesy of British Turkey. For more info visit www.britishturkey.co.uk
*Antony Worrall Thompson’s Oriental tofu, onion and mushroom kebabs Antony says: ‘As a chef, I know just how important good food is to the digestive system. These are great kebabs for the barbecue or grill. Tofu is fermented soya bean curd, which not only contains protein but is also full of beneficial phytoestrogens.’
Preparation time: 10 minutes, plus 1 hour marinating Cooking time: under 10 minutes Serves 4
Ingredients 75ml (3fl oz) light soy sauce 75ml (3fl oz) fresh unsweetened orange juice 1 tablespoon rice vinegar 1 tablespoon sesame oil 1 garlic clove, finely chopped 2 tablespoons chopped coriander 2 tablespoons finely chopped ginger 1/2 teaspoon finely chopped chilli 1 head pak choy 450g (1lb) firm tofu, drained and cut in 2.5cm (1in) cubes 20 shiitake or button mushrooms 1 red onion, cut lengthways into 8 wedges Wooden skewers, soaked in water for about 30 minutes
Method 1. Prepare the marinade by combining the first eight ingredients. 2. Separate the pak choy leaves and cut the stems into 2.5cm (1in) sections. Marinate with the tofu, mushrooms and onion for up to 1 hour, depending on how strong a flavour you want. 3. Thread the ingredients (you¹ll need to roll the pak choy leaves) onto four large (or twelve small) thick wooden skewers, and cook on a barbecue or under a grill for 7-10 minutes, basting with the marinade and turning regularly. *Recipe courtesy of www.loveyourgut.com
written by Liz Jarvis
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