BBQ Entertaining

Outdoor entertaining is always fun over the holidays and warmer months, so we thought some tasty BBQ recipes might be a great idea this month. With something for everyone, from lamb burgers, grilled salads, tofu skewers to spicy chicken wings and grilled pineapple – 2 ways! Happy Grilling!

 

Lamb, zucchini and haloumi burgers

1 tbsp cumin seeds

1 tbsp white sesame seeds

2 zucchinis

1 red onion, grated

600g lamb mince

100g haloumi, grated

1/2 cup mint, finely chopped, plus extra leaves to serve

1/2 cup (140g) thick Greek-style yoghurt

Olive oil, to brush

8 small white or brioche rolls, split

Hummus and lemon wedges, to serve

Heat a small frypan over medium-high heat. Toast cumin and sesame seeds for 1-2 minutes until fragrant. Transfer to a bowl, combine with 1 tablespoon sea salt flakes, then set aside.

Using a mandoline or vegetable peeler, shave 1 zucchini into ribbons. Set aside.

Coarsely grate remaining zucchini, then place in a clean tea towel and squeeze to remove any excess moisture. Combine with onion, lamb mince, haloumi, mint and 2 tablespoons yoghurt in a bowl and mix well. Season with freshly ground black pepper. Form mixture into 8 small patties, then chill for 15 minutes.

Preheat barbecue or chargrill pan to medium-high. Brush burgers with oil, then cook for 2-3 minutes each side until just cooked. Transfer to a plate and loosely cover with foil.

Brush zucchini ribbons with oil, then cook for 1 minute each side or until lightly charred and tender.

Spread hummus onto roll bases, then top with a slice of zucchini and a burger. Season with reserved sesame and cumin salt, top with the roll lid, then serve with yoghurt, extra mint leaves and lemon wedges.

 

 

Grilled vegetables & feta with tabbouleh

½ a bunch of oregano

½ a bunch of flat-leaf parsley

2 red onions

1 eggplant

150g feta cheese

3 zucchinis (yellow and green)

2 handfuls of mixed tomatoes

1 garlic bulb

50g pistachios

2 tbsp honey

extra virgin olive oil

TABBOULEH

250g cracked wheat (or cous cous)

1 bunch of mint

1 bunch of flat-leaf parsley

½ a cucumber

1 lemon

 

Peel and slice onions into wedges, prick the eggplant with a fork and halve lengthways.

Add feta to a bowl with half the oregano leaves, a drizzle of oil and salt and pepper. Set aside to marinate.

Cook the cracked wheat according to the packet instructions, rinse and drain and set aside to cool.

Finely chop the mint and parsley, and cucumber.

Once wheat has cooled, mix in the mint, parsley, cucumber, lemon juice and salt and pepper. Cover and set aside.

Preheat barbecue to hot and grill vegetables and garlic. Once charred on both sides, remove.

Chop up all the veg together, squeezing garlic cloves out of their skins. Chop parsley and remaining oregano into vegetables, season, and drizzle with olive oil.

Carefully grill the whole feta for about 3 minutes, or until golden and crispy, then gently turn and cook for another 1 – 2 minutes.

Toast the pistachios in a small pan over a medium heat until lightly golden, spoon over the honey and allow the nuts to caramelise, tossing regularly to avoid burning. After a couple of minutes, tip them onto a sheet of baking paper to cool, then roughly chop and set aside.

Spoon the tabbouleh onto a large serving dish, and top with vegetables.

To serve, crumble the feta over the top, drizzle with a little olive oil and scatter the pistachios. Delicious served with toasted flatbreads.

 

 

Salt and pepper tofu skewers

6 shallots

1 bunch of spring onions

2-3 fresh red chillies

8 cloves of garlic

5cm piece of fresh ginger

groundnut oil

4 tbsp black peppercorns

1 tbsp Szechuan peppercorns

2 tsp coriander seeds

1 tsp sea salt flakes

4 tbsp soy sauce

3 tbsp light brown sugar

750 g firm tofu

1 cucumber

½ a bunch of fresh coriander

2 tablespoons rice wine vinegar

Peel and finely slice the shallots. Trim and finely slice the spring onions and chillies, then peel and finely slice the garlic. Peel and finely grate the ginger.

Heat a few drizzles of oil in a large non-stick frying pan. Add the shallots, spring onions, chilli, garlic and ginger and cook, stirring often, over a low heat for 10 to 15 minutes, until soft.

For the marinade, crush both kinds of peppercorns in a mortar and pestle with the coriander seeds and sea salt flakes. Add to the pan with the soy sauce and sugar. Reduce until thick and glossy, then transfer to a small baking tray.

Cut the tofu into 2cm pieces, then thread onto 4 skewers. Place in the tray with the marinade, spoon over to coat and leave in the fridge to marinate for a few hours.

When you are ready, barbecue the skewers till crisp, basting with the marinade and turning regularly.

Use a vegetable peeler to shave the cucumber into ribbons and place in a bowl. Finely chop and add the coriander, followed by the rice wine vinegar and a pinch of sea salt and black pepper. Toss to mix and serve with the crispy salt and pepper tofu skewers.

Tip – If using wooden skewers, soak them in water for at least half an hopur first to avoid them catching on fire on the BBQ.