Get the barbecue out quick, summer is here! It’s set to be scorchio outside, so if you haven’t already, dust off the BBQ and crack on with some of these delicious grilling recipes, we’ve gathered the best around. If you’re a little tired the typical beef burger, and the cremated chicken, check out this list of experimental and tasty recipes.
For the steaks:
- 1 tbsp light soft brown sugar
- 1/2 lime, juiced
- 4 steaks
For the salsa:
- 1 medium mango, diced
- 1 ripe avocado, diced
- 1 red chilli, finely chopped
- small handful of fresh coriander, chopped
- Mix the brown sugar and the lime juice together and pour over the steaks, turning to coat completely. Set aside for 10 minutes. Meanwhile, combine all the salsa ingredients in a bowl and season lightly.
- Remove the steaks from the marinade, season, then lay them on a hot barbecue and cook undisturbed for 2-2½ minutes on each side for a medium-rare steak. Add another minute or so if you prefer medium to well-done steak. If using a griddle pan, set it over a medium to high heat until smoking hot and cook the steaks as above.
- Loosely cover the steaks with foil and leave to rest for 3 minutes before serving.
- 1 (2 1/2- to 30-pound) chicken, backbone removed and chicken flattened
- 4 cloves garlic, chopped
- Kosher salt
- Freshly ground black pepper
- 1 oz. Parmesan, grated (about 1/4 cup)
- 1/4 c. chopped fresh flat-leaf parsley
- 1/4 c. toasted hazelnuts or almonds, chopped
- 1 tsp. lemon zest, plus 2 tablespoons lemon juice
- 4 tbsp. extra-virgin olive oil, divided
- 2 romaine hearts, halved lengthwise
- Preheat grill to medium-high set up for direct and indirect grilling.
- Loosen skin of chicken and spread garlic underneath. Season with salt and pepper. Grill over direct heat, breast-side down, covered, until golden-brown and charred, 5 to 7 minutes. Flip and grill over indirect heat, covered, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 35 to 40 minutes.
- Meanwhile, combine Parmesan, parsley, hazelnuts, lemon zest and juice, and 3 tablespoons oil in a bowl. Season with salt and pepper.
- Brush romaine with remaining tablespoon oil. Season with salt and pepper. Grill, over direct heat, turning once, until charred and wilted, 1 to 3 minutes.
- Serve the chicken and romaine topped with the parsley-lemon sauce.
- 875g (1 3/4oz) fresh or frozen king prawns, heads removed and peeled (defrosted, if frozen)
- 4 tbsp piri piri sauce
For the dressing:
- 1 x 31g pack fresh basil, leaves picked
- 4 tbsp olive oil
- 1 garlic clove, chopped
- 2 tsp ground almonds
- 2 tbsp grated Parmesan
- 1 lemon, zested
- 1 romaine lettuce, leaves separated
- Put the prawns and piri piri sauce in a bowl and toss to coat. Cover and put in the fridge”¨ to marinate for 30 minutes.
- Meanwhile, make the dressing by putting ”¨the basil, oil, garlic, ground almonds, Parmesan and lemon zest in a small food processor and whizzing until combined. Season.
- Thread the prawns onto skewers (pre-soaked for 15 minutes, if wooden) and grill for 5 minutes on each side, or until pink and cooked through (alternatively, cook indoors under a hot grill or in a smoking griddle pan). To serve, arrange the lettuce on plates and top with the prawns. Drizzle over the basil and lemon sauce.
- 1 lemon, zested and juiced, plus extra 2 lemons, halved
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, crushed
- 2 tbsp olive oil
- 8 x 100g (3 1/2oz) sardines, gutted
- In a small bowl, mix together the lemon zest and 2 tsp lemon juice with the chilli, garlic and oil. Season with salt and freshly ground black pepper.
- Cut small slits on one side of each sardine. Rub the lemon and oil mixture all over the sardines, rubbing well into the slits and body cavity.
- Cook the sardines on a preheated barbecue (or over a medium-high heat in a griddle pan) for 3 minutes each side, until cooked through and the flesh flakes away easily from the bone. Put the lemon halves, cut-side-down, next to the fish for the final 3 minutes of the cooking time.
- Serve the sardines with a few drops of Tabasco, the grilled lemon halves and the mixed salad.
- olive oil, for brushing
- 6 firm, skin-on bananas, halved lengthways
- 6 pieces dairy fudge, cut in half
- 1 x 100g (3 1/2oz) bar 85% plain chocolate, broken into chunks
- 120g (3 3/4oz) reduced-fat mascarpone
- 140g (5oz) ginger cake, cut into 2·5cm (1in) cubes
- 6 tbsp dark rum
- Brush 6 large sheets of foil with the olive oil and put a banana half, skin-side down, in the centre of each. Slice each banana down the centre to create a ‘boat’ and fill the gap with the fudge and chocolate. Wrap the foil round to make a parcel.
- Barbecue the parcels for 15 minutes. Carefully remove from the heat and leave to cool slightly.
- Meanwhile, lightly whip the mascarpone in a bowl. Set aside.
- Divide the ginger cake between tumblers and drizzle each with a tbsp of rum. Divide the mascarpone between the tumblers.
- Unwrap the parcels and spoon the soft banana, chocolate and fudge mixture over each pudding tumbler. Serve immediately.
- 1/4 c. finely ground espresso coffee (not instant)
- 1/4 c. dark brown sugar, firmly packed
- 1 1/2 tsp. Kosher salt
- 1/8 tsp. ground cinnamon
- 1/8 tsp. ground ginger
- 1/8 tsp. ground white pepper
- 1/8 tsp. five-spice powder
- Pinch cayenne pepper
- 2 1/2 lb. skirt steak, cut into 4 pieces
- 1 tbsp. olive oil
- Heat grill to high.
- Combine coffee, brown sugar, salt, cinnamon, ginger, white pepper, five-spice powder, and cayenne pepper in a bowl.
- Remove steak from refrigerator and let come to room temperature, about 15 minutes. Rub steak with oil, and sprinkle with rub. Massage rub into meat.
- Grill until charred and medium-rare, 2 to 4 minutes per side. Transfer to a cutting board, cover with foil and let rest 5 minutes before thinly slicing at an angle. Serve immediately.
- 3 fresh lobsters
- ½ c. butter
- ¼ c. fresh lime juice
- ½ tsp. Crushed Bay Leaf
- ¼ tsp. ground black pepper
- ¼ tsp. salt
- Lime wedges (optional)
- Bring 3 inches of water in an 8-quart saucepan to boiling over high heat. Add lobsters to the pan, cover, and cook 10 minutes. Remove lobsters from saucepan and let cool.
- Heat grill to medium heat. In a 1-quart saucepan, heat butter, lime juice, bay leaf, black pepper, and salt over low heat for 10 minutes.
- When lobsters are cool to the touch, cut in half lengthwise and brush cut side with lime-bay butter. Place lobsters, cut-side down, on the grill about 4 inches from heat source. Cook 5 minutes. Carefully turn lobsters over, brush with butter, and continue grilling until lobster meat is cooked through — about 5 minutes longer.
- Transfer lobsters to a serving plate and garnish with lime wedges and bay leaves, if desired. Serve one-half lobster per person.
- Olive oil
- Slide your selected vegetables on some wooden skewers.
- Marinade in an olive oil and Tobasco sauce.
- Toss on the grill until the aubergine is soft.
- 12 ear corn
- Olive oil
- ¼ c. maple syrup
- 2 tbsp. Dijon mustard
- 1 pinch allspice
- 6 slice bacon
- Brush 12 husked ears with olive oil. Grill on medium-high until tender, about 20 minutes.
- Meanwhile, in a small bowl, combine 1/4 cup maple syrup, 2 tablespoons Dijon mustard, and a pinch of allspice.
- Cook 6 slices of bacon until crisp, about 6 minutes; drain on paper towels. Finely chop bacon and set aside on a platter.
- During the last 3 minutes of grilling, baste corn with maple-mustard glaze. Roll corn in bacon. Serve immediately.
- 4 medium Artichokes
- 1 lemon
- ½ c. mayonnaise
- 1 tbsp. harissa
- 1 tbsp. Honey
- 1¼ tsp. Freshly ground pepper
- Cooking spray
- 1 tbsp. salt
- Using a serrated knife, cut 1/2 inch off the top of each artichoke. Cut each in half vertically and, using scissors, trim the pointy ends off the leaves. Carefully cut out the fuzzy choke in the center and discard. Rub artichokes all over with lemon. Fill a large pot with water and fit with a steaming rack. Place artichokes on rack and steam until they are tender and easily pierced with a fork, about 30 minutes. Set aside to cool for 15 minutes.
- Meanwhile, preheat grill to high heat. In a small bowl, combine mayonnaise, harissa, honey, and 1/4 teaspoon pepper, and stir well. Set aside.
- Spray the cut side of each artichoke with cooking spray. Sprinkle with salt and remaining pepper. Grill artichokes, cut side down, until nicely charred, 4 to 5 minutes. Serve hot with dipping sauce.