Barbeque
Barbeque season is truly upon us and just like in the kitchen, a handful of herbs can make all the difference. Throw a few sprigs into a salad, be generous in marinades and butters or blend with meats for your own unique sausages and burgers.
Remember - be safe with the BBQ and always ensure that food is properly cooked prior to serving.
Garlic & Herb Marinade - Gorgeous with Chicken
Ingredients
- 4 tablespoons of olive oil
- 2 garlic cloves, finely minced
- 3 tablespoons lemon juice
- 5 tablespoons of freshly chopped herbs e.g. freshly chopped parsley, chives, sage, rosemary, thyme and coriander
- 1 teaspoon of salt
Coat the meat in the marinade and leave to absorb the flavours for as long as possible prior to cooking and baste throughout
Marinated Lamb and Parsley Kebabs
Ingredients
- 675g/1½ lb of lamb
- 1 Onion (grated)
- 2 tbsp of chopped fresh flat leaf parsley
- 1 tsp Paprika
- 1 tsp Ground Cumin
- 1 tbsp Olive Oil
- 1 tbsp Lemon Juice
- Salt and freshly ground black pepper
* This recipe is also excellent with beef
Cut the meat in to approximately one inch square pieces
Mix the grated onion, parsley, paprika, cumin, olive oil, lemon juice and seasoning in a large bowl and add the meat.
Stir thoroughly so that the meat is coated all over and leave to marinate for two hours.
Prepare a barbeque or preheat the grill.
Thread the meat onto metal skewers, allowing about 6 to 8 pieces of meat per skewer
Grill or barbeque for 6 to 8 minutes or until the meat is cooked through, basting occasionally with the marinade
Arrange the kebabs on a serving plate and garnish.
To garnish;
Fine strips of lemon rind and fresh chopped parsley. Serve with Moroccan bread and lemon wedges.
Garlic & Herb Rolls
(Makes 12)
Mix the following in a bowl;
- 50g softened butter
- 1 tablespoon of chopped herbs. Try flat parsley, chives or basil (or a mix!)
- 2 Cloves of minced garlic
Slice 12 small dinner rolls, spread the mixture evenly in each roll and wrap the rolls in cooking foil.
Pop the wrapped rolls onto the BBQ for 5 minutes and serve warm
Salsa Verde
Delicious served as a sauce with fish, chicken or lamb
Ingredients
- A handful of basil, parsley, tarragon and mint
- Six anchovie fillets in olive oil
- One clove garlic
- One tablespoon capers
- Juice of one lemon
- Salt and pepper
- 125ml extra virgin olive oil
Blend together until smooth
Herb Butter
Ingredients
- 2 Tablespoons chopped herbs
- 225g pack of soft butter
Blend together evenly
Roll the mixture in cling film into a sausage shape.
Place in the fridge to harden and simply slice as required
Serve on top of a nice steak or stir into stir-fried vegetables
Add a minced clove of garlic for an added punch
Herb, Mustard and Pork Burgers
Ingredients
- 200g Minced Pork
- 1 tablespoon of grain mustard
- 1 tablespoon clear honey
- 1 tablespoon sage (chopped)
- 1 tablespoon flat parsley (chopped)
- 1 egg yolk
- 2 tablespoons bread crumbs
- Grated zest 1 lemon
- 2 shallots, finely chopped
Mix all the ingredients together in a bowl. Shape the mixture into four even sized patties. BBQ until cooked through and serve on a fresh bun with plenty of salad and tomato ketchup.
Rosemary For the BBQ
Read This Article to get some great ideas for using rosemary with your barbeque
