It wouldn't be summer without some great BBQ food, with that in mind we've picked out some great recipes for you to try

OK so technically it was BBQ week last week but let’s face it the weather was pretty terrible, so with the sunshine starting to return (we hope) we thought we’d team up with David Friel, head chef at the award winning steak house, The Grill Room, to create some great BBQ recipes for you to share with your family and friends this summer.

Char-grilled or BBQ beef burger with Monterey jack cheese, salad, sauce and pickle

David says: “Making restaurant quality burgers at home doesn’t have to be difficult you just need to invest in good quality scotch beef. The recipe below is for a cheese burger but feel free add any toppings that tickle your fancy.”

Ingredients:
• 1 kg good quality scotch beef steak mince
• 1 tbs lea and Perrins
• 1tbs Dijon mustard
• 2 egg yolks
• A small handful of fresh breadcrumbs

Method:

1. Mix all ingredients together using your hands or a wooden spatula
2. Split the mixture to 6 or 8 patties and flatten out and keep in the fridge until you are ready to cook.
3. Season with salt and pepper just before cooking
4. Cook on the BBQ for a few minutes on each side until cooked through.

ABBQ BBQ beef burger with Monterey jack cheese, salad, sauce and pickle

Bang Bang Chicken

David says: “Bang Bang Chicken is a huge hit in the restaurant and is really easy to re-create on the BBQ. Try leave your chicken marinating as long as you can for the tastiest results.”

Ingredients:

Chicken
• Breasts, wings or drums (all work)

Marinade
• 200g peanut butter
• 75ml sweet chilli sauce
• 50ml sesame oil
• 50ml light soy sauce
• 20ml rice wine vinegar
• 2 drops tabasco

The dressing

• 50ml sesame oil
• 50 ml rapeseed oil
• 1 teaspoon toasted sesame seeds
• Juice from 2 limes
• 1 tablespoon honey

Method:

1. Mix marinade ingredients together.
2. Marinade the chicken pieces for a few hours before you need to cook and store in the fridge.
3. Cook on a BBQ top until juices run clear. (The chicken can be served hot or cold).

ABBQ Bang Bang Chicken Wings

King prawn brochettes
David says: “These king prawn brochettes are prefect for al fresco dining during the summer months. Customers often say that cooking prawns can be a little daunting at first, simply spend a few minutes removing the heads and peeling the outer shells, and they are ready to go.”

Ingredients:

Prawns
• 12 peeled and deveined king prawns (3 on each skewer)

Butter dressing
• 1 chilli pepper de seeded and finely chopped
• 1 tsp crushed garlic
• Zest and juice from 1 lemon
• 75 g butter
• Chopped parsley / coriander & chives
• Salt and pepper

Method:
1. Soak the skewers in water for 30 mins before skewering (this will stop the skewers from burning) with 3 prawns on each and set aside ready to cook when required on the BBQ.
2.To cook lightly brush with oil and season they will cook very quickly so keep an eye on them, about 2 mins on each side.
3.Put all the ingredients for the dressing into a small sauce pan and warm slightly when ready to use.

ABBQ King prawn brochettes

 

BBQ Pork

David says: “When someone mentions barbecue, BBQ Ribs and Pulled Pork usually come to mind. And for good reason. Pork is lean, and real tasty from the grill and teamed with this marinade you’re on to a winner.”

Ingredients:

Pork
• Steaks, fillets and ribs work well.
Marinade
• 1 onion finely diced and cooked
• Chopped parsley and coriander
• 2 tbs Chinese flavour glaze
• 1 tbs tomato puree
• 1 tbs honey
• 1 tbs garlic puree
• 50 ml light soy sauce
• 50 ml sesame oil

Method:

1. Mix the Chinese flavour glaze, tomato puree, honey, garlic pure, soy sauce and sesame oil in a large bowl.
2. Place the pork ribs or steaks/fillets into the bowl, cover and leave to marinade in the fridge for at least 2 hours.
3. Preheat BBQ to a medium hear (or oven to 160C or gas 3). Place pork on rack, turn regularly until cooked through (approximately 25 minutes).
4. Add the chopped onion to the marinade bowl and bring to boil in a saucepan for a few minutes. Allow to cool
5. Rest the cooked pork covered in foil for 5-10 minutes, if using steaks or fillets, slice, sprinkle on the chopped parsley and coriander then and serve with the sauce.

ABBQ BBQ Pork Ribs

Caesar salad

David says: “No BBQ is complete without a knock out salad, this recipe can be used as a starter or as a main course and it works well with all the above recipes.”

Ingredients:

Salad
• Cos / romaine or baby gem lettuce (roots removed and washed)
• Garlic croutons
• Fresh shaved parmesan cheese
Dressing
• 250 g mayonnaise
• Juice of ½ a lemon
• 2 garlic cloves
• 50 g grated parmesan cheese

Method:

1. Blend all dressing ingredients together and set aside to dress when required
2. Lightly mix all ingredients together and dress just before serving

ABBQ Caesar salad

If this all sounds like too much hassle why not visit David at The Grill Room and enjoy a barbecue on Moet and Chandon’s flagship roof terrace?

ABBQ Roof Terrace

 

About The Author

David Friel

David Friel is head chef at 29’s ‘The Grill Room’.

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