3 Innovative BBQ Recipes

3 Innovative BBQ Recipes

Written by BBQBarbecues.co.uk

Bored of the bangers, hamburgers, bread buns and ale that you seem to usually buy for your barbecues? We have enclosed a few barbecue recipes which will have your guests salivating at the mouth and speaking of your talent everywhere. It is time for you to roll out the red carpet on your barbeque menu.

Marinaded Spatchcock Poussin

Ingredients

Four poussin (spatchcocked)

For the marinade:

one bottle of ale (bitter)

two tablespoons of essential olive oil

1 tbsp Dijon mustard

3 tablespoons of clear honey

1 tbsp paprika

4 cloves garlic, crushed

2 tablespoons of finely chopped fresh ginger

1/2 teaspoon freshly ground black pepper

For the marinade:

3 tbsp tomato ketchup

one tsp soft dark brown sugar

one tsp cornflour

Poussin is a expression used to describe a chicken below 28 days old and weighing less than 750g. Available these days in several supermarkets, it’s not as expensive as you think, and the flavor delivered in this recipe is actually worth the effort. Nevertheless, you can always make use of a small chicken instead if you feel more comfortable. In order to cook it on a bbq, the backbone needs to be removed and also the chicken flattened – a procedure known as spatchcock. Get your butcher to do it if you can but otherwise follow the quick tips below and you’ll be on your way.

1) Spatchcock:

Place the bird breast down. Using a set of scissors, cut along one side of the backbone completely from the neck to the bottom, cutting through the ribs as you proceed. Replicate with the other side of the backbone.

Remove the backbone and flip the bird over. Push firmly using the heel of your hand to crack the ribs and flatten the bird out evenly.

To prevent the meat contracting throughout cooking, make use of two kebab sticks in order to skewer through each breast on one side into the thigh on the opposite side in a criss-cross diagonal fashion

2) Marinade:

Whisk the marinade ingredients together inside a large dish and add the spatchcocked poussin. Cover with clingfilm and marinade in the fridge for four hours or even ideally overnight. An hour or so before cooking, remove the poussins and any leftover marinade into a pan and bring to the boil. Mix in the ketchup, sugar and cornflour and reduce the liquid to thicken it to sauce consistency.

3) Cook:

Once the barbecue is hot, place the poussins on the barbeque grill and cook for about twenty minutes depending on size, turning and basting with the marinade every 3-4 minutes. The chicken is ready when the juices run clear after pricking with a knife.

Monkfish, Rosemary and Cherry Tomato Skewers

Ingredients (for 8 skewers)

250g Monkfish cut in to sixteen cubes

Few slices of Parma ham shred in to pieces

five tbsp olive oil

3 cloves of garlic, peeled and chopped

nine rosemary sprigs

200g cherry tomatoes

1) Lightly heat the oil, garlic and one rosemary sprig in a pan till bubbling. Take away the rosemary and blitz the garlic oil with a hand mixer.

2) Using the remaining rosemary sprigs as skewers, thread 2 monkfish cubes, parma ham pieces and cherry tomatoes per sprig, alternating as you go. Lay them in a bowl and cover with the garlic oil for 30 minutes.

3) To barbecue, get rid of any excess oil and cook for about one minute on each side, until cooked through.

Spiced Bbq Mushroom Hamburgers (Veggie)

Ingredients (for eight hamburgers)

8 big field mushrooms

Olive oil

two little red onions, finely chopped

2 large garlic cloves, crushed

1 tsp ground cumin

Good pinch ground coriander

180g baby spinach

2 red chillies, deseeded as well as finely cut

Grated zest of 1 lemon

120g feta, crumbled

eight flatbreads and Greek yogurt, in order to serve

1) Heat a tablespoon of oil inside a frying pan and gently fry the onions and garlic for five mins until soft. Throw in the spices and cook for a further two minutes more, then transfer to a dish.

2) Put the spinach in a colander and pour over boiling water from the kettle in order to wilt it. Refresh under chilly water, squeeze dry, then roughly chop.

3) Mix the spinach, chillies, lemon zest and feta into the red onion mixture and season to flavor.

4) Clean the mushrooms generously with oil and season with salt and pepper. Bbq them for five minutes with the stalk facing down. Remove from barbeque grill and place stalk side up, and divide the actual filling between them. Place back stalk-up on the medium-hot part of the bbq for a further ten minutes until cooked through. The filling should be warm.

5) Toast the flatbreads on the bbq for one minute, remove, and place a mushroom inside. Spoon over a dollop of yogurt and serve.

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