Summer’s here, get the BBQ out!
With a heatwave on the horizon, it’s time to get the BBQ out of storage, and we have some exciting recipes for you to try!
Barbecued saddle of lamb with lemon & rosemary
1 boned saddle of lamb, about 2kg/4lb 8oz
Large bunch rosemary, sprigs left whole
3 garlic cloves, chopped
2 lemongrass sticks, woody outers removed, then cut in half lengthways
Zest and juice 3 lemons
200ml olive oil
- Open up the saddle, then put the rosemary, garlic and lemongrass along the length of the joint. Season with salt and freshly ground black pepper, then roll back up, keeping it as tight as possible. Tie with string. Lightly score the fat and season all over.
- Mix the lemon zest with the olive oil, then use to baste the lamb. You can leave it to marinate in the fridge for up to a day at this stage. Bring back to room temperature before cooking and lift out of the lemon oil. When your barbecue is hot and the flames have subsided, put the lamb to the side of the coals, rather than directly over them – this will help the lamb to cook gently and prevent it burning. Cook the lamb for 45 minutes for medium rare, turning it regularly, or for longer if you prefer your lamb well done.
- Transfer the lamb to a serving platter and leave to rest for at least 10 minutes.
Pour over the lemon juice just before serving.
Smoky corn & avocado salsa
2 large sweetcorn cobs
1 large red pepper
1 large orange pepper
1 bunch spring onion, finely sliced
3 tomatoes, deseeded and chopped small
1 ripe avocado, cut into small cubes
Juice 1 lime
Small bunch coriander
- Get the barbecue ready and wait until the coals are glowing white. Meanwhile, boil the corn in salted water for 5 minutes. Cool under running water and pat dry.
- Barbecue the peppers for 10-15 minutes turning regularly, until the skins are charred. Put in a bowl, cover and leave until cool enough to handle. Barbecue the corn for 5 minutes, turning regularly, until tender and blackened here and there.
- Discard the skins and seeds from the peppers, and dice the flesh. Shave the corn from the cobs, and then mix with the peppers, spring onions, tomatoes, avocado, lime and seasoning. Tear in the coriander just before digging in.
Seafood, pineapple & coconut kebabs
16 large, unpeeled raw king prawns
500g mixture of boneless salmon and white fish fillets,
skinned and cut into chunky pieces
200ml can coconut milk
100g fresh pineapple, cut into chunks
85g desiccated coconut
Drizzle of oil
Lime wedges, to serve
- You’ll need 8 skewers. If using wooden ones, soak for 30 minutes before cooking. Fire up the barbecue and allow the flames to subside before cooking, or heat a griddle pan until smoking hot.
- Toss together the prawns, fish, coconut milk and some seasoning in a bowl, then thread onto skewers, together with the pineapple chunks. Tip the desiccated coconut onto a plate and roll each fish kebab in it, pressing on the coconut to help it stick. Dab the kebabs with a little oil and cook for 3-4 minutes each side until the prawns turn pink and the fish is cooked through. Serve with lime wedges.