Posted in: Recipes
Grills, Thrills and Bellyaches: Three Unconventional Yet Delicious Barbecue RecipesThe British summer might have become a little unpredictable of late, but we’re willing to bet that it hasn’t stopped many of you from planning that sunniest of summer foodie pursuits; the barbecue. If that’s you then don’t simply scribble ‘burgers’, ‘sausages’ and ‘chicken thighs’ on your shopping list – read on to discover three easy to make barbecue recipes that’ll give your guests a break from the norm, but not from the ‘nom’.
Sesame and Soy Grilled VegCrunchy salads are all well and good but can often lack that bit of pizzazz when routinely served up with barbecued mains. Follow this recipe though and you’ll have an alternative, zingy accompaniment in no time at all.
- Firstly, fire up the barbecue (follow our tips to get it going in no time) then move on to making the dressing whilst it warms up. Simply place all the ingredients into a blender then pulse in short bursts until smooth and emulsified.
- Next, brush one side of the sliced veg with the dressing then lay them all out on the barbecue, making sure you place them around the cooler edges of the grill. Cook for around 2 minutes until soft and lightly charred, then brush the top side with more dressing and flip over.
- Brush more glaze over the slices as they cook and once they’re soft, remove from the grill and put them to on side on a plate while you make the salad.
- In a large mixing bowl, combine all the veg, then toss through 2 tbsp of the remaining dressing (the slotted spoon in the Tower Cerasafe Utensil Set & Carousel is a good tool for this).
- Next, lay the veg on one side of a serving platter and load other side with the veg. Scatter the lot with sesame seeds and an extra drizzle of dressing and then serve with crunchy salad!
Glazed & Blazed Spare Ribs
- Crush the garlic and salt together on a chopping board with a fork to make a paste, then scrape it into a mixing bowl.
- Add the rest of the ingredients for the marinade to the bowl a little at a time, saving the vinegar until last. Mix well, adding just enough vinegar to make a thick emulsion with which to coat the ribs. You can do the mixing by hand but we recommend the Tower 300W Stainless Steel Hand Mixer.
- Spread the marinade over the ribs until they’re well coated on all sides and leave them in a shallow dish for at least 1 hour (the longer you leave them, the better). Make sure you turn and re-coat them a couple of times during marinating.
- Once the barbecue is moderately hot, place the ribs on the grill over the coals, ensuring that the marinade is still in place on the exterior of the meat.
- Cook for around 15 minutes and turn frequently to avoid blackening, dabbing the ribs with marinade as they cook. If you like your spare ribs especially chargrilled, add an extra 5 minutes to the cooking time.
- Remove from the grill using tongs and place in heatproof cookware. Prepare plates with a leafy side salad, shredded beetroot and creamy coleslaw, and allow your guests to serve themselves from the pile of delicious ribs.
Grilled Peaches with GrappaDesserts at a barbecue usually take the form of fruit salads, ice cream, and at a push, toasted marshmallows. Don’t fall into the trap of unimaginative alfresco sweet courses – make these and effortlessly impress your guests!
- Chop the vanilla pod lengthways and place into the Tower Dual Bladed Mini Chopper. Add the sugar and whizz for about a minute to combine the two together, creating a coarse vanilla sugar. If you don’t have the appliance mentioned here you can use a pestle and mortar.
- Cut the peaches in half using a sharp knife and carefully remove the stones. Next, decant the vanilla sugar from the Mini Chopper into a bowl and evenly sprinkle on to the peaches with the grappa.
- Leave to macerate for a few minutes then place on the grill (over a gently heat) until the outside is nicely brown and the fruit begins to soften.
- Remove from the grill using tongs, place in glass dessert bowls and serve with a generous dollop of mascarpone or crème fraîche.
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