National BBQ Week arrived here in the UK last week, and although the weather may not have been sizzling for its 20th anniversary, there’s no reason your food can’t be. The event was created back in 1997, a year in which the people of Britain had just 9 million BBQs, and has helped inspire a BBQ boom ever since, with the number of barbies rising this year to a massive 130 million! To help continue the trend, we’ve collated the some of the best barby bites for you to put together this weekend, and the shades you should be seen devouring them in.
Although no BBQ is complete without meat, kebabs are also a must, and they’re the perfect way to include a veggie option. Treat them as a starter, or if you’re a BBQ novice, as a practice run – potatoes and cheese are cheaper than a whole chicken!
BBQ halloumi, new potato and sage kebabs (from The Telegraph website)
Makes 6 kebabs:
400g new potatoes
Olive oil, for dressing
2 x 250g packs halloumi cheese, cut into cubes
Small handful of sage leaves
Sea salt and freshly ground black pepper
- Put the potatoes in a pan, cover with cold water and add a shake of salt.
- Bring to the boil and cook until tender, about 15 minutes.
- Drain and cut in half, toss in a good slug of oil and season with salt and black pepper.
- Toss the halloumi separately in another good slug of oil, adding seasoning as you go.
- Thread the potatoes and halloumi alternately on to 6 skewers, tucking the sage leaves in-between.
- Cook over a medium-hot barbecue for about 10 minutes, turning regularly, until evenly charred.
- Serve hot.
Timeless, yet tasty and sometimes sorely mistaken as boring, this snack will go well with a pair of Ray-Ban® Clubmasters in Tortoiseshell.For those with a more carnivorous appetite, not to worry, here comes the meat. This meaty treat is courtesy of Meatopia, a late-summer festival held in London revolved around, as you may have guessed, meat, in all its forms, and is from Michelin-star chef Richard Turner. We’re sure you’ll agree that this recipe comes from a pretty reputable source, so give it a go and let us know how it turns out!
Cider-brined pork chop
1 litre sweet cider
4 pork chops, bone-in, thick cut
100g wholegrain mustard
50g light brown muscovado sugar
100ml cider vinegar
10ml Worcestershire sauce
1 garlic clove, crushed
25g unsalted butter
8 cornichons, julienned
Salt and black pepper
- Whisk the salt into the cider until the salt has dissolved. Pour the brine into a large plastic tub, add the pork chops, seal and refrigerate for a few hours, or preferably overnight if possible.
- In a small saucepan, combine the mustard with the light brown Muscovado sugar, cider vinegar, water, Worcestershire sauce and garlic. Simmer, stirring occasionally, until thickened – about 10 minutes. Stir in the butter and season with salt and pepper. Keep warm.
- Remove the pork chops from the brine and pat dry with paper towels. Season the meat with salt and pepper. Grill over a high heat until the pork is nicely browned – about 5 minutes per side.
- Reduce the heat to moderate or, if using a charcoal grill, move the coals to one side and transfer the pork chops so they’re opposite the coals. Continue to cook the chops until an instant-read thermometer inserted in the thickest part of the chops registers 60C/140F – around 10 minutes. Let the chops rest for 10 more minutes.
- Drizzle the warm mustard sauce over the julienned cornichons and serve with the chops.
This dish does what it says on the tin, with a bit of extra style thrown in for good measure, much like these subtly stylish Saint Laurent specs.If you’re anything like we are on a barbecuing (or frankly, if the sun is even slightly peaking from behind the clouds), you’ll have some beer to hand, so this recipe from Jamie Oliver could be ideal for you. This one is amazingly easy compared to other beer can chicken recipes, and there’s an excuse to have a can while you’re making it (if you need one).
Beer Butt Chicken
1 large whole chicken (approx. 1.5kg), preferably free-range or organic
1 x 473 ml can of Budweiser or other lager
For the rub:
1 heaped teaspoon fennel seeds
1 level teaspoon cumin seeds
1 level teaspoon smoked paprika
1 heaped teaspoon brown sugar
1 level teaspoon mild chilli powder
freshly ground black pepper
- Preheat your barbecue or oven to 200°C/400°F/gas 6. Take your chicken out of the fridge while you make your rub.
- In a pestle and mortar, bash up your fennel and cumin seeds and mix with the paprika, brown sugar, chilli powder, salt and pepper. Stir in about 3 tablespoons of olive oil until you get a nice paste. Drizzle this rub all over the chicken, inside and out, using your hands to make sure you get it into all the nooks and crannies.
- Crack your beer open, have a couple of good swigs so your can is just about half full, then lower your chicken’s cavity on to the top of the can so it looks as though the chicken is sitting on the can. A bit undignified, I know, but trust me – it’s going to be delicious.
- If you’re using the barbecue, try to strategically move a small amount of coals to the sides rather than directly underneath the chicken, so the heat radiates around it and cooks it from all angles rather than grills it. The same principle applies to roasting.
- Carefully sit the chicken on the bars of your barbecue or in a tray on the very bottom of your oven. Cook for around 1 hour 10 minutes to 1 hour 30 minutes or until it’s golden and delicious and the meat pulls away from the bone and the juices run clear. If this isn’t the case (all barbecues and ovens are slightly different) just cook for a bit longer.
- Once done, remove the can and loosely cover your chicken with foil and a tea towel while you get some grilled veg, salad or warm breads together – but trust me, it tastes so good you won’t need much else.
Just like these Wildfox rounds, beer can chicken seems a bit mental, but is undoubtedly cool and packed with summer vibes.
Don’t throw another shrimp on the barby, mix things up a bit and get your fishy sustenance from some squid. This recipe is from Olia Hercules (oliahercules.com), and is fresh, healthy, easy and frankly makes you seem pretty fancy. What more could you want?
Barbecue squid with toasted rice dip
350g baby squid
½ tbsp vegetable oil
For the dip
2 small garlic cloves
2 bird’s eye chillies, seeds in, roughly chopped
2 lime leaves, julienned
Juice of 2 limes
1 tsp palm sugar
2 tsp fish sauce
2 tbsp coriander, chopped
- To make the dip, heat a dry frying pan and toast the uncooked rice until golden all over. Grind to a coarse powder in a pestle and mortar. Add the garlic and bash to a paste. Add the chillies and lime leaves then bash again. Finally add the lime juice, palm sugar and fish sauce, stir and taste. Stir in the coriander.
- Toss the squid in oil and skewer them. Throw them on the hottest part of the barbecue. Grill for about 2 minutes, depending on the size of the squid you have.
Simple, sophisticated and super cool can describe this squid and these Ray-Ban® Gatsby sunglasses in Havana.
Ribs, ribs, ribs. It’s everyone’s favourite appetiser from a Chinese takeaway (isn’t it?), so it’s the perfect part of your BBQ to add an oriental twist to. Again, this is another one you need to plan ahead for, but be assured, this recipe comes from the acclaimed Flesh & Buns, a London-based restaurant specialising in casual Japanese food to eat while drinking. Sounds perfect to us.
Ribs with chipotle miso barbecue sauce
1kg beef short rib on the bone
For the stock
2 litres water
1 bunch spring onions
100ml soy sauce
40g ginger, sliced
For the sauce
500g white miso paste
600g chipotle puree (use canned chillies in adobo and blend)
For the pickle
200g daikon, peeled and cut into 5mm thick rounds
100ml rice vinegar
- For the pickle, season the daikon rounds with salt, then set aside for 30 minutes. Combine the water, vinegar and sugar in a pot. Bring to the boil, then cool to room temperature. Wash the daikon until it tastes only gently salted, then add it to the vinegar mix and chill until ready to serve.
- Combine all the stock ingredients and bring to the boil. Add the short rib, cover with foil and transfer to an oven set at 100C/225F/gas mark ¼. Cook for about 4 hours, until tender enough to easily push a chopstick through. Cool to room temperature in the stock and reserve the liquid for glazing.
- To make the sauce, combine the mirin, sake and sugar in a pot and heat till boiling. Add the miso paste and blend with a stick blender till there are no lumps. Cook this on a very low heat, stirring well, till you have a caramel colour. Remove from the heat and add the chipotle puree and honey.
- Light the barbecue and coax it into a low flame. Gently reheat the beef in the cooking liquor, then remove and place on a tray.
- Place the beef on the barbecue and grill on all sides to the meat and fat. Brush once with the sauce on all sides, then cook until the sauce is well caramelised on to the meat. Repeat this process 4 times. Remove from the grill and rest for 15 minutes.
- Slice, put on a plate with extra glaze and some of the pickled daikon, then serve with rice or in buns.
Don’t risk meaty fruit and make sure you clean your grill before you start on this one! BBQ desserts aren’t a usual occurrence, although we have no idea why because this one sounds like heaven. And again, a bit of booze on a sunny day doesn’t hurt (is there a theme emerging?).
Grilled peaches with grappa (from The Telegraph website)
4 large white peaches~
1 vanilla pod
4 tsp caster sugar
3½ fl oz/100ml grappa or brandy
- Chop the vanilla pod and put it into a pestle and mortar. Add the sugar and bash the two together to make a coarse vanilla sugar.
- Cut the peaches in half and remove the stones. Sprinkle the vanilla sugar on to the peaches with the grappa. Leave to macerate for a few minutes.
- Grill over gentle coals until the outside is nicely brown and the fruit has started to soften.
- Serve with mascarpone, crème fraîche or yogurt.
These peaches are luxurious and sweet (and orange); a perfect match for these Stella McCartney cateyes.