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SUMMER SEASON: BBQ 1

May 29, 2011

Summer Season is officially upon us from Wednesday 1st June and today’s post is the first of many that will help enhance your summer culinary experience. Throughout the next few months Tom and I will be attending a number of foodie events from BBQ’s to food festivals and we’ll be linking up with our vintage friend to bring you food tips and treats from three continents; Europe, Africa and Australia.

summer food collection

To start the summer season off with a spark, I wanted to overcome one of my biggest gripes; boring, boring, tasteless BBQs. Essentially the BBQ offers the perfect opportunity to cook up a real treat and show off your cooking skills to a crowd of cronies in the hot summer sun. It’s no difficult task either to make the most of those charcoal burning flames and serve up something special…

So why then, do we all too often snap apart frozen meat and drop it on the metal grills? Well the truth is because we think it’s easier, and in truth it probably is… but only slightly. Microwave bolognese is easier than making it fresh, but that doesn’t stop us making that, so why should the BBQ be any different? It shouldn’t. So the aim of the summer season is to present to you some of the simplest recipes out there so you can dump the cheap frozen meat for good.

Steve Boss Man has already given us the recipes for the best burgers in the world, so I am going to post BBQ recipe number two – Lamb Kebabs!

Lamb Kebabs BBQ Summer

Photo Credit: kaylacasey on Flickr

The first thing to remember is all of the ingredients add something, but as long as you have the main ones (lamb mince (!), oil, coriander and garlic), then the rest are bonuses and don’t let not having one put you off making this easy dish!

Ingredients

juice of half lemon
450g/1lb lamb mince
1 tablespoon oil
55g/2oz fresh coriander leaves (washed and chopped)
4 cloves garlic (crushed)
4 green chillies (de-seeded and chopped)
½ tsp coriander powder
1 tsp cumin powder
½ tsp black peppercorns (crushed)
½ tsp turmeric powder
½ tsp garam masala
2 tsp grated ginger
1 tsp salt

Method:

1) Mix the lemon juice and lamb mince in a bowl.
2) Chuck the rest of the ingredients into a blender and well… er… blend!
3) Stir the paste into the mince and shape into sausage shapes with wet hands and skewer.
4) Brush the lamb with a little oil and place on the grill for about 4/5 minutes on each side.

BBQ Tool of the day:

Digital Thermometer – for some peace of mind when cooking meat for amateur cooks.

And Today’s Food that follows on from UPSU Summer Ball hence some interesting eating times:

00.10 Fudge and a long strawberry straw
02.10 Chips
04.40 Cold Pizza x2
12.30 Toast x4 with a mix of Nutella, peanut butter and Marmite (not together)
13.40 Doughnut
16.20 Halloumi Pitta with Coriander Tomato Salsa and Onion & Garlic Dip with Crisps
21.00 Exotic Fruit Salad, Crust Bread, Cheese, Monster Munch

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One Comment leave one →
  1. May 29, 2011 8:41 pm

    You missed fudge and the doughnut!

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