Top UK chefs have shared their top BBQ recipes to add to your summer grilling menu – perfect for an al fresco feast
Top UK chefs have shared their top BBQ recipes to add to your summer grilling menu – perfect for an al fresco feast(Image: EllenMoran via Getty Images)
The moment the sun emerges in the UK, Brits seize the chance to get outdoors and soak up every ray possible. It’s also the ideal opportunity to dust off the barbecue for some seriously tasty al fresco dining.
The Express asked some of Britain’s finest chefs and grilling aficionados for their ultimate spring-summer barbecue recipes, and remarkably, not a single sausage made the cut. To mark the return of Pub in the Park in Marlow, the chefs revealed their absolute go-to dishes for the grill and coals alike, reports the Express.
Here’s what you should be firing up on your barbecue this summer — no sausages required.
Gen is a live fire and BBQ expert based in Bristol(Image: Jason Ingram)
Garlic and Balsamic Chicken with Tomato & Basil Dressing – Gen Taylor
Genevieve is a live fire and barbecue expert and the creative force behind the Bristol Fire School, with an unrivalled passion for all things barbecue.
Ingredients (serve four to six)
1kg (2lb 4oz) skin-on chicken thigh fillets (start with 1.2kg/2lb 12oz bone-in thighs if you are filleting yourself)Six garlic cloves, crushedTwo tbsp balsamic vinegarTwo tbsp olive oilOne tbsp sea salt flakes (kosher salt)Sea salt and freshly ground black pepper
For the dressing
300g (10½oz) vine tomatoes100g (3½oz) fresh basil, leaves and thinner stalks chopped100ml (3½fl oz/generous ⅓ cup)extra virgin olive oil½–one lemon, juiced, to tasteOne-two tsp sugar, to taste
Technique: Indirect to direct
Fire set up: Small central fire
Method
If possible, marinate the chicken in advance — anywhere between an hour and 48 hours will do the job perfectly. Lay it out in a single layer in a shallow bowl and add the garlic, balsamic vinegar, olive oil, then season generously with salt and black pepper.
Get stuck in with your hands to ensure everything is thoroughly coated. Cover the bowl and pop it in the fridge for as long as you can spare.
When you’re ready to cook, light the barbecue with a modest central flame so you have a heat-free ring around the outer edge. The cut of meat is identical, this is just a different way of flavouring them.
Position the chicken thighs on the grill bars in a circle around the edge of the fire, so they cook indirectly yet each sits at an equal distance from the heat. Close the lid and allow to cook for approximately 35-40 minutes, turning halfway through, until the thighs are well on their way to being cooked – a temperature probe should read around 60°C (140°F).
In the meantime, prepare the dressing. Using a small sharp knife, score the skin all the way around the middle of the tomatoes.
Place them in a heatproof bowl and pour over sufficient boiling water to cover. Leave for five minutes, then remove the tomatoes and peel away and discard the skins. Slice in half and finely chop the flesh, transferring it into a bowl as you go.
Stir through the basil and extra virgin olive oil. Add lemon juice and sugar to taste, and season generously with salt and black pepper. Set aside.
Once the chicken thighs have completed their slow indirect cook, use tongs to transfer them over the fire. Cook over a direct heat, turning regularly, for a further 10 minutes or until they are evenly browned all over and cooked through – a temperature probe should read 74°C (165°F) at the deepest point of each thigh.
Be ready to move the thighs away from the fire should things appear to be getting a little too hot and unmanageable. To serve, spoon the dressing over the plates, then slice the chicken and arrange it on top of the dressing.
You can’t have a barbecue without a juicy burger(Image: Getty)
Lamb Burgers with Sumac Onions & Herby Yoghurt – Melissa Thompson
Melissa, best-selling food writer and cook, described these burgers: “When my friend and barbecue legend Dan ‘Elky’ Whittaker asked me to take part in Burganuary, a celebration of burgers in January that he runs as part of his Smokin’ Elk BBQ School, of course I said yes. At the time, it had been years and years since I had last had a lamb burger as I’d previously found them dry and flavourless.
“Burganuary seemed like the perfect opportunity to revisit them, and so this burger was born. It’s quite light yet utterly satisfying. You can double up the patties if you wish, but I think there’s no need.”
Prep: 40 minutes, Cook: 15 minutes
Ingredients (makes four)
520g 20% fat lamb minceFour brioche buns, split openFour slices of burger cheese (I use Dairylea slices for this – trust me – though American cheese also works)Salt and freshly ground black pepper
For the sumac onions
One small red onionA good pinch of saltOne tbsp sumacJuice of one lemonSmall handful of parsley, roughly chopped
For the herby cucumber yoghurt
150g Greek yoghurt⅓ cucumber, finely dicedHandful of parsley, finely choppedPinch of saltOne tbsp shop-bought mint sauce
Method
Begin by preparing the sumac onions: combine the onion, salt, sumac and lemon juice in a bowl. Allow to soften for 15 minutes, then stir in the parsley. For the cucumber yoghurt, place all the ingredients into a bowl and mix thoroughly.
Light the barbecue with the coals arranged using the bullseye method. Divide the lamb mince into four 130g balls, shaping them gently and taking care not to pack them too tightly. Cut two 20cm square sheets of baking paper and lay one flat on a hard surface.
Position one of the mince balls in the centre. Lay the second sheet of baking paper over the top, then use a heavy, completely flat object, such as the base of a frying pan, to press down firmly until the patty is roughly 1cm thick.
Repeat this process with the remaining mince balls. Once the coals are glowing red, carefully place the patties directly onto the grill above the coals. Season the tops with a generous pinch of salt and pepper. Cook for two minutes until the underside is nicely browned.
Next, place the buns cut-side down on the grill and toast for 30-60 seconds, keeping a close watch as they can burn rapidly. Remove them as soon as they turn golden brown.
Flip the patties over and season the other side. Cook for one minute, then lay a slice of cheese on each patty, followed by a hearty helping of the sumac onions, before finishing with the burger bun lid.
Spread a generous tablespoon of the cucumber yoghurt across the bottom buns. Allow the patties to cook for a further minute or two, then slide them onto the bun. Press down lightly and serve straight away.
Nothing beats a perfectly cooked steak with the flavours of Asia(Image: John Chantarasak)
Dry aged beef sirloin with ‘nahm jim jaew’ roasted chilli & tamarind sauce – John Chantarasak
John, the chef and founder of London restaurant AngloThai, said: “Sirloin is a cut of beef that comes from a part of the cow that does very little work. The meat is very tender with a luxurious beefy and rich flavour. What adds to the intense flavor of this cut is the naturally occurring fat marbling.
“I recommend cooking sirloin to a medium, ensuring the marbling fat is rendered, keeping the meat juicy and tender. In Thailand, grilled steak is served with a style of dipping sauce called ‘nahm jim jaew’ which is typically sweet, tart and spicy to help cut through the rich meat.”
Ingredients
For the roasted chilli & tamarind sauce
Three tbsp palm sugarOne tbsp waterTwo tbsp tamarind pasteTwo tbsp fish sauceOne tsp chilli flakes, toasted briefly in a panOne tsp lime juice (¼ lime)One tbsp coriander leaf and stem, roughly chopped
For the beef sirloin
One x beef sirloin steak (300g spec)Three tbsp fish sauceOne tsp caster sugar
Method
Begin by preparing the roasted chilli and tamarind sauce, dissolving the palm sugar in the water before stirring in the tamarind paste, fish sauce and toasted chilli flakes. Round it off with the lime juice and fold through the chopped coriander. The end result should deliver a sweet, tart and spicy kick.
For the beef sirloin, mix together the fish sauce and caster sugar and pour into a wide bowl. Place the sirloin steak in the marinade and coat generously. Leave to rest for five minutes.
Cook your steak on a medium-high heat. The preferred approach is to leave the steak undisturbed once it hits the grill, allowing it to develop a rich crust and colour, which should take roughly two minutes depending on the temperature of your charcoal. Turn over and cook the opposite side for the same duration. It’ll probably require longer, but continue flipping the steak frequently, taking care not to char it.
To guarantee a medium cook, use a temperature probe and verify the internal core reaches 48 degrees celsius before removing and resting the meat in a warm area on your grill away from direct heat. The temperature will climb a few degrees as the steak rests, you’re aiming to achieve an internal temperature of 55 degrees celsius after resting.
Once your steak has rested, slice into 2cm thick pieces. When slicing, identify the grain of the meat and cut against it, this will make the steak more tender and delicious. Serve alongside the roasted chilli & tamarind sauce in a ramekin for spooning over.
Melissa’s prawns cling onto the rich, spicy flavour of the jerk marinade(Image: Getty)
Jerk Prawns – Melissa Thompson
Melissa said: “Proper jerk takes time but jerk prawns are one rendition that can be on the table within an hour. Because prawns are relatively small and absorbent, and because their shells can trap the marinade close, they don’t need much contact with the marinade for its flavour to penetrate.”
Marinate: 15 minutes, Prep: 20 minutes, Cook: 10 minutes
Ingredients (serves four as a starter)
20 raw shell-on king prawnsTwo spring onionsTwo tsp ground pimento (allspice)Two garlic cloves10g fresh gingerOne tsp freshly ground black pepperZest and juice of two limes, plus wedges to serveOne tsp golden caster sugarFive sprigs of thyme½–one Scotch bonnet, depending on heat preference½ tsp fine sea saltOne tbsp neutral oil
Fire-roasted Tomato & Garlic Pepper Sauce (see recipe below)
Method
Prepare the prawns by slicing through the rear of the shell using scissors, cutting from the base of the head to just before the tail begins. Use a cocktail stick to extract the dark digestive vein from along the prawn’s back. Transfer the prawns into a bowl.
Add all the other ingredients into a food processor and blitz until completely smooth, then pour the mixture over the prawns. Work it into the prawns to ensure the marinade penetrates beneath the shell, then set aside to marinate while you get the barbecue going.
Get the barbecue fired up with the coals arranged for 50:50 cooking. Position the prawns on the grill straight over the coals. Cook for a few minutes until you notice the prawn beginning to turn pink, then turn over and carry on cooking.
Continue flipping until the prawns are pink throughout and the edges of their shells begin to blacken. Transfer the prawns to the indirect-heat zone once completely cooked, then when they’re all done, move them onto a large serving dish.
Accompany with some fire-roasted tomato and garlic pepper sauce alongside lime wedges.
Fire-roasted Tomato & Garlic Pepper Sauce
Prep: five minutes, Cook: 30 minutes
Ingredients
Two red onionsOne garlic bulb, outer skin removed and root end sliced offOne red pepperTwo tomatoesTwo Scotch bonnetsTwo tbsp rapeseed oil, plus extra for drizzlingTwo tbsp cider vinegarTwo tsp light brown sugar (optional)Pinch of salt, plus extra to taste
Method
Get the barbecue lit with the coals arranged for 50:50 cooking. Position the onions straight onto the coals and cook, rotating every 10 minutes, until charred throughout and tender when squeezed. Place in a container with a lid, then seal and leave to cool and steam. Drizzle some oil onto the cut side of the garlic bulb and sprinkle it with a pinch of salt, then wrap in foil and place over the coals, along with the red pepper and tomatoes.
Cook the tomatoes and pepper, turning them frequently, until blackened all over, then place them in the container with the onions. Once the garlic has softened, about 20 minutes, remove it from the heat. Quickly blacken the Scotch bonnets over the fire, being careful not to burn them.
Once cool enough to handle, peel the onions, tomatoes and pepper and remove the seeds, then transfer to a food processor. Add the Scotch bonnets, oil, vinegar, sugar and salt.
Squeeze the garlic cloves into the food processor and blend until smooth. Taste and add more salt if needed. Transfer to a sterilised glass jar or bottle and store in the fridge for up to three months.
Pub in the Park returns to Higginson Park, Marlow from Thursday, May 14 to Sunday, May 17. Tickets are available to purchase now, starting from £47. For more information, visit here.
Dining and Cooking