How fab has the weather been? Sorry for the lack of posting, guess I am just making the most of the weather whilst I can This is a follow on from my Perfect Pimms Recipe - a classic Summer evening drink.
I love a good BBQ, and although I will admit sometimes a good burger really can hit the spot, after several slightly burnt burgers I start to dread the next. So this post is to inspire you to try something new and it doesn't have to be time consuming.I have to thank my mum for these ideas, she always lays on an amazing BBQ and normally without a burger in sight! All you need to remember is to make sure your meat is fresh (or thawed) and to take 5 minutes around 2 - 3 hours before hand to marinade your meat.
The BBQ used is a Weber 57cm Original
Lemon and Thyme Chicken
Take 2 or 3 chicken breasts and marinade in a tablespoon of olive oil & the juice and rind of one lemon. Sprinkle the chicken with fresh thyme. Leave to marinade for at least one hour. Cook on the BBQ for approximately 20mins (cooking time can vary depending on how hot your BBQ is so always check it first).
Take your rump steaks (one per person) and season well with salt and pepper. Cook on the BBQ for 5 - 10 minutes depending on personal taste.
Chinese Style Pork
To make your marinade mix 2 tablespoons of soy sauce, 1 tablespoon of sweet chilli sauce, 1 teaspoon of Chinese five spice, 1 teaspoon of sesame seed oil, a crushed thumb sized piece of ginger and 2 crushed garlic cloves. Smoother your pork tender loin in the mix and leave for at least one hour. Cook on the BBQ for around 10 minutes (again, cooking time varies on how hot your BBQ is so please make sure it is cooked properly).
See - easy, delicious and you won't be spending precious Summer evenings in the kitchen. And here's my alternative to serving up your food with a boring bread bun and lettuce...
Mixed Bean Salad
- 1 tin of black beans
- 1 tin of sweetcorn
- 1 red pepper (diced)
- 3 spring onions (chopped)
- 1 ball of fresh mozzarella (chopped)
- 1 tablespoon of sweet chilli sauce
- 1 teaspoon of cummin
- 1 clove of garlic (crushed)