21/07/2012 16:21

Summer is here, which means its time to get out in the garden and fire-up that barbecue! Nothing beats the laid-back fun of a summer BBQ, with delicious foods sizzling over hot coals, big bowls of salad, chunks of crusty bread and jugs full of ice-cold drinks!


MARINADES ~ One of the easiest ways to add flavour and succulence to food before barbecuing is to marinade. Food can be marinaded for a few hours and even overnight. The longer the marinating time, the stronger the flavour will be. Delicate flavoured foods like fish should only need marinading for around 30 minutes. Where as chicken- skinless would need at least 3 hours or 12 hours with skin on. To really tenderize your beef and lamb 8 hours - overnight is ideal. Because marinades have an acid- based ingredient, its best to marinade in shallow non-metallic dishes.

Perfect for pork spareribs, loin or chops. ~ Serves 4

4 tbsp Tomato ketchup
2 tbsp worcestershire sauce
2 tbsp clear honey
2 tbsp white wine vinegar
2 tbsp soft brown sugar

Mix together all the ingredients. Place your food in a shallow dish and brush with the marinade, then cover and pop in the fridge for 4 hours or overnight.


For 450g / 1lb Fish, Seafood or Chicken.

2 tbsp vegetable oil
2 tbsp sweet chilli sauce
2 tbsp lemon juice
3 cloves garlic, chopped
3 tsp grated ginger
1 tbsp chopped coriander
salt & pepper to taste


Flavoured butter melting on a hot-from the grill piece of chicken, meat, fish or vegetables is a quick and tasty way to add seasoning to your food. They are also delicious spread on warm grilled breads. Butters can be made up a head of time or even frozen for upto 2 months. Flavoured butters are rolled up into logs and then sliced or scooped onto cooked foods.

For Fish or Seafood - 450g /1lb

125g softened butter
2 tbsp chopped coriander
1 tbsp chopped chervil
1 clove garlic, chopped
juice of 1 lemon

For Chicken-

125g softened butter
2 cloves garlic, finely chopped
1 small green chilli pepper, de-seeded and finely chopped
grated rind & juice of 1 lime

For Beef, Lamb or Pork-

125g softened butter
2 tsp chopped rosemary
1 small red chilli pepper, de- seeded & finely chopped
freshly ground black pepper.


Dry mixtures of breadcrumbs with herbs and spices add flavour and texture to barbecued food. They also give protection to some foods from the harsh heat of the grill. A coating of breadcrumbs can keep the food moist inside while creating a crisp and crunchy outside. When using a dry coating mixture, brush the food with oil and coat in the prepared mixture.

For Chicken Fillets -

3 tbsp fresh white breadcrumbs
1 small red chilli pepper, seeds removed & chopped
2 tbsp basil leaves, chopped
grated rind of 1 lime
1 clove garlic, finely chopped
Sea salt & freshly ground black pepper.


These are totally delicious, serve with a nice juicy steak, sausages or burgers.

4 medium sized, onions
50g/2oz Butter
1 tbsp fresh chopped Parsley
1 tbsp fresh chopped Chives
1 tbsp fresh chooped Tarragon
salt & pepper

Peel the onions and cut into quarters, but not all the way through, make sure the bases are in tact. In a bowl mix together the butter and herbs, salt & pepper. Put the mixture inside the onions, then wrap each onion in aluminum foil, sealing well. Place amongst the BBQ coals for about 20-25 minutes, until tender.

These are delicious cooked over hot coals on the barbie.
~ Serves 4

500g /1lb Minced turkey
8 sun - dried tomatoes halves in oil, drained & chopped
1 tbsp Tarragon, chopped
1/2 Red onion, chopped finely
1/2 tsp Paprika
1/2 tsp Salt
4 slices rindless streaky bacon, halved

Put the sun-dried toms, turkey and tarragon into a blender or food processor and process until smooth. Spoon the mixture into a bowl and stir in the onion. Season with the Paprika and salt and mix well.

Divide the mixture into 4 and shape into rounds. Stretch 2 strips of the bacon over each burger and secure with cocktail sticks. Barbecue or grill the burger over hot coals for 20-25 mins, turning them frequently. ~ Serve in ciabatta rolls with crisp salad leaves.

Tip ~ to stop the cocktail sticks burning during cooking, soak them in water for 30 minutes before use.

BARBECUED FIGS - With Yogurt and Honey
~ Serves 4

8 ripe figs
4 tbsp natural yogurt
2 tbsp clear honey

Wrap each fig in a parcel of double-thickness foil and place on the barbecue grill. Cook over medium coals for around 8 minutes, turning them occasionally, until the figs are hot and slightly soft. Remove and unwrap, then cut in half.
Arrange the figs on plates and serve with a spoonful of yogurt and honey drizzled over the top.


This recipe for homemade tomato ketchup sauce goes with just about anything. A dollop of this is especially good with BBQ foods.

1 tblsp, olive oil
2 onions, chopped
2 Garlic cloves, chopped
1 Red Chilli, deseeded and finely chopped
1 thumb-size piece of fresh ginger, finely chopped
800g Tomatoes, finely chopped
Coriander seeds
100g dark brown sugar
100ml Red wine vinegar
2 tblsp Tomato puree

Heat oil in large pan, and fry the onion, garlic, ginger and chilli, for about 10-15 mins, until soft. Add the remaining ingredients, then boil for 30 mins, stirring occasionally, until the mixture has thickened. Cool slightly then whizz in a food processor or use hand a blender, until smooth. Sieve, then put into bottles or jars while mixture is still hot. ~ The sauce will keep in your fridge for about three months.

Lazy Summer days and nights here at Vintage is one to remember!
Fire-up that Barbie, Mr Scotts! :)

For our vegetarian friends,check out Mossy's Place for great vegetarian recipes.