Barbecue Recipes

Thank you to Rona Cowls, Alison Latham and Helen Kestle for sharing some of their favourite barbecue recipes below. If you have a good recipe you’d like to share with members, please email it to us on crowlasludgvanwi@gmail.com and we’ll get it up on the website so all can see it.

Rona’s Cucumber and Celery Relish

If you were lucky enough to have a taste of this last night – or, even better, to buy a jar – then you’ll know how delicious it is!

relish

Ingredients
3 cucumbers cut into 1/4″ cubes
2 large onions, skinned and chopped
4 sticks celery, trimmed and diced
1 green pepper, deseeded and diced
2 level tsp salt
4 oz granulated sugar
3 level Tbsp mustard powder
5 level Tbsp plain flour
1 level tsp turmeric
1/2 pint cider vinegar

Method

  1. Place vegetables in a bowl with salt. Stir well. Leave to stand for 30 minutes. Drain.
  2. Mix sugar, mustard powder, flour, turmeric and vinegar to a loose paste.
  3. Put vegetables and spice mix in a preserving pan and cook over a medium heat for about 30 minutes, stirring frequently to avoid burning.
  4. Spoon into prepared jars and cover with vinegar-proof lids. Star in a dark place to prevent colour loss.

 

Alison’s Rosemary and Garlic Potatoes

A tasty side dish that can be cooked on the barbecue at the same time as your burgers.

grilled_rosemary_pots

Ingredients
1 medium potato per person
1 sprig rosemary
1-2 chopped cloves of garlic (1 clove per 3 or 4 potatoes)
Olive oil
Salt and pepper to taste

Method

  1. Wash and chop the potatoes into half-inch cubes, leaving the peel on. Rinse a couple of times to wash away as much starch as possible. Drain and well and place in a bowl.
  2. Finely chop the garlic and rosemary leaves and add to the potatoes. Add salt and pepper to taste.
  3. Add 1 Tbsp olive oil per 2 or 3 potatoes to the bowl and mix contents until the potatoes are evenly coated.
  4. Place the potatoes in a double layer of baking foil and seal by folding all the edges securely.
  5. Place on the barbecue for 15-20 minutes, turning occasionally. They are ready to enjoy when slightly browned and when they break open when you stick a fork in them.

Alison’s Barbecue Tip!
If you want a change to grilled vegetables and if you enjoy steamed veggies, prepare them to the desired size, then wrap and seal in baking foil with a small handful of ice cubes. Season with condiments of your choice. Simply place the package on your barbecue and your veggies will steam with your other barbecue items. The results will be delicious!


Helen’s Barbecued Chicken with Tarragon Butter

IF

Ingredients
4 skinless, boneless chicken breasts
Olive oil
Tarragon butter:
100g unsalted butter at room temperature
4-5 Tbsp chopped fresh tarragon
1 shallot, finely chopped
Salt and pepper to taste
Marinade:
1 1/2 Tbsp lemon juice
2 Tbsp water
1 tsp sugar
1 tsp salt
1/2 tsp fresh ground black pepper
3 Tbsp olive oil

Method

  1. To make the tarragon butter, mash the butter together with the tarragon, shallot and seasoning. Scrape it onto a piece of cling film and roll up into a tight log. Refrigerate.
  2. Whisk together all the marinade ingredients.
  3. Slice the chicken breasts lengthwise to make 8 portions. Place in a dish with the marinade and leave for at least 30 minutes.
  4. When you’re ready to barbecue, drain the chicken and dispose of the marinade. Put the chicken on the barbecue and cook for about 5-6 minutes per side, until it’s nicely striped with grill marks and is no longer translucent.
  5. Serve with slices of the tarragon butter.
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