This summer, our Recipes of the Month will allow you to create a Summer BBQ Bonanza. May will begin with some meat and fish marinades that will really make your food sing. In June we will give you exclusive access to some of our chefs favourite salads that don’t include your regular cucumber, tomato and lettuce. July will be the cherry on top of the cake: summer desserts!
So back to this month, pimp up the flavour in your chicken, lamb and fish with some recipes that are a bit different to complement the smoky flavour from the BBQ. The chicken and the lamb recipes can be sliced raw and vegetable can be added to the marinade to create kebabs that cook faster on the barbeque and add a healthier dimension to BBQs that centre heavily on meat.
4 Rump lamb steaks
200ml Greek Yoghurt
25ml Clear soft honey
20g fresh thyme
Sea salt and milled black pepper
1. Mix all ingredients together and season to taste, the black pepper will go well with this as the yoghurt will cool the marinade down so don’t be afraid to give it a bit of a kick!
2. Rub evenly over the meat and marinate for 2 hours
3. Barbeque over white hot coals until fully cooked.
4 black bream (a good alternative could be sea bass)
50g dried Fennel seeds
50g dried Coriander seeds
25g Nigella Seeds
20g chopped fresh parsley
4tsp olive oil
Squeeze of lemon
Sea salt and milled white pepper to taste
1. Toast off dry spices in a pan to bring out the flavour, you will start to smell the spices when they are cooked.
2. Use a pestle and mortar to crush the seeds, you can leave them coarse to give extra texture.
3. Add the parsley, lemon and olive oil and season.
4. Spread the marinade on the fish and marinate for 30 minutes
5. Cook the black bream on a barbeque for 8-10 minutes.
4 chicken breasts
30ml Greek yoghurt
30g tomato puree
20g chilli powder
20g cumin powder
20g coriander powder
10g Gara Masala powder
1. Mix all of the marinade ingredients together
2. Pour over the chicken and mix thoroughly
3. Marinate overnight and cook thoroughly over hot coals.