1 May 2011


Many of us have already had their first BBQ of the year and are well into the swing of things when it comes to getting ready for the warmer weather. We have had a fantastic April with plenty of sun which always helps to get the feeling of the spring season on its way. I am getting ready to host a lot of BBQ functions for Birthdays, Weddings and other celebration get togethers, so when we were round friends this bank holiday weekend and we decided to have our first BBQ of the year, I thought it would be a great opportunity to get into the BBQ frame of mind . I love cooking outdoors and like to provide something different from the norm when it comes to delivering a BBQ.

For our BBQ menu we went to the local butchers where we were staying near Manchester and picked up a leg of lamb, some chicken legs, pork sausages and some lean minced beef. I went to work in the kitchen to get everything marinating to help tenderise the meat and add extra flavour. I boned the leg of lamb before butterflying and marinating in a BBQ rub from smoked paprika, ground cumin, coriander and dark brown sugar. I separated the chicken legs into drumsticks and thighs and made two different marinades. I also made fresh burgers from the mince, various salsas and salads.


Leg of lamb, Smoked paprika and BBQ marinade,
x x x 
Chicken thighs, Chilli, garlic, ginger, lime and mango,
x x x
Chicken drumsticks, Honey mustard and soy,
x x x
Ground beef burgers, Garlic, chilli, onion and basil,
x x x
British pork sausages, Cracked black pepper,
x x x 
Warmed pitta bread, Moroccan hummus,
x x x 
Chilli and lime salsa, Fresh basil and coriander,
x x x 
Jersey royal potato salad, Lemon and black pepper mayonnaise, spring onions,
x x x 
Tossed salad, Cucumber ribbons, red peppers, celery, stuffed olives, spring onion.

Tomato, pepper, chilli and lime salsa.

Mixed salad.

All the meat on.

Marinated thighs and drumsticks.
BBQ leg of lamb.

BBQ leg of lamb.

We enjoyed the BBQ at the beginning of the evening and had plenty of drinks to wash all the food down. It was great to catch up with friends and a relaxed atmosphere of a BBQ is a fantastic way to do that.

Recipe for my chilli and lime salsa.

200 grams mixed tomatoes, (red cherry, golden baby plum, yellow cherry) diced.
2 spring onions, finely diced.
1/2 red pepper, finely diced.
1/2 green pepper, finely diced.
2 to 4 red chillies, finely diced, seeds removed.
Small bunch of fresh basil and coriander, finely shredded.
2 to 4 tablespoons olive oil.
Juice of 1 to 2 limes.
1 tablespoon white wine vinegar.

1) Simply mix all ingredients together and set aside until ready to use.

ChefGary's Tips:
This salsa works great to add spice to any BBQ meat or fish. Also works great with toasted bruschetta as a great pre-starter or side dish. Add a finely diced whole mango to add a beautiful sweetness and exotic taste to your salsa.

The most common mistake of BBQ cooking is attempting to cook at too high a temperature. 
If using gas, have on the lowest setting and be patient. Don't turn your food over too soon. 
If using charcoal, you should wait at least one hour before you begin cooking.

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