We are always looking our for an excuse to celebrate and get creative with our dressings and marinades. What better excuse than National BBQ Week!
The sun is shining (mostly) and this can only mean one thing - it's Barbi time again.
We've got our creative juices flowing again this year and come up with some new ways to add zest, spice and piquancy to our favourite BBQ dishes.
The secret to adding taste is to marinade that meat...
Inject some instant flavour into your cuts by marinating them. Marinating overnight is the best way to ensure the flavours permeate the meat. Don’t forget to take the meat of the fridge about 20 minutes before you need it, and shake off any excess marinade before the meat hits the grill, especially if it contains oil. If it’s too saucy the meat is more likely to burn or flare causing that bitter smoky flavour.
Orange & Ginger Pork & Pineapple skewers
Serves 4
Ingredients
400g pork fillet
Lincolnshire Drizzle Orange & Ginger Dressing
½ small pineapple, peeled, cored and cut into chunks (or use ready prepped fresh pineapple, drained well)
1 red pepper, deseeded and cut into squares (optional)
4 spring onions, trimmed and cut into 4 equal length
cooked rice or pitta, to serve
Method
Cut the pork into cubes. and mix well with the Orange & Ginger Dressing so that all the cubes are well coated. Leave to marinade for as long as you can.
Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Thread the pork and pineapple onto skewers, alternating pieces with the pepper and spring onion.
Barbecue or griddle the skewers for 3-4 mins each side (you may need to cook them for longer if griddling). Serve with rice or slide into pitta breads.
Works well with Peppers, onions and mushrooms if you prefer a mix of veg to pineapple.
Sweet Chilli Prawn Skewers
Ingredients
400g raw tiger prawns
5-6 Tbsp Lincolnshire Drizzle Sweet Chilli Dressing
Lemon Wedges to serve
Method
Stir the dressing through the prawns and leave to marinade for at least 30 minutes.
Light a barbecue and leave until the flames die down and the coals turn white with glowing centres. Thread the prawns onto the skewers and BBQ them, or cook in a griddle pan over a high heat for 3-4 mins until pink and opaque. Serve immediately with a squeeze of lemon.
Sticky BBQ ribs with Chive Dip
Serves 8
Ingredients
2 Racks of baby back pork ribs
The Lincolnshire Drizzle BBQ Sauce & Marinade
For the chive dip
300ml pot half-fat soured cream
2 tbsp salad cream
small bunch chive, snipped
6 spring onions, sliced
Method
Preheat the oven to 200C/gas 6. Preheat your barbecue
Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
Put the ribs in a large roasting pan, coat with the Spicy BBQ Marinade and cover with foil.
Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.
Mix all the dip ingredients together and chill until required.
Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes.
Transfer the ribs to a board and cut them up, serve with the dip.
Balsamic Vegetable Kebabs
Serves 4
Ingredients
4-5 Tbsp Lincolnshire Drizzle Balsamic Dressing (works will with Sweet Chilli too)
Whole Button Mushrooms
1 Aubergine cut up into cubes
12 Shallots
1 red pepper
Method
Toss the vegetables in the Balsamic Dressing and leave to stand for 30 minutes. Thread alternate pieces of veg onto each skewer. Brush the kebabs with more dressing and season with salt and black pepper, then set aside. The kebabs can be made the day before and kept in the fridge.
Heat the barbecue or a grill to its highest setting.
Barbecue or grill the skewers for 4-5 mins on each side or until cooked through and nicely charred.
Lemon BBQ Tuna Steaks with Lemon Asparagus
Serves 4
Ingredients
4 (175g) tuna steaks, 2.5cm thick
3-4 tbs Lincolnshire Drizzle Lemon Dressing
salt and ground black pepper to taste
For the Asparagus
20 asparagus spears, trimmed
3-4 Tbsp Lemon Dressing
salt & ground black pepper
Method
Place tuna steaks and Lemon Dressing in a large resealable plastic bag. Seal and refrigerate for 1 hour.
Roll the asparagus spears in Lemon Dressing and salt.
Preheat barbecue for high heat.
Lightly oil the cooking grate. Season tuna with salt and pepper and grill on the preheated barbecue approximately 6 minutes, turning once.
Cook the asparagus on the barbecue until slightly blackened and wilted – depending on the thickness of the spears, 5-10 minutes.
Transfer tuna and asparagus to a serving plate layering, add in some tomatoes and onions if liked, and drizzle with a little more Lemon Dressing. Serve immediately.
Orange & Ginger BBQ Sweet Potatoes
Serves 6
Ingredients
6 sweet potatoes, washed and cut into wedges
3 tbsp Orange & Ginger Dressing (works well with sweet chilli too)
Method
Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side or heat an oven to 180C/160C fan/gas 4. Arrange the sweet potatoes on a large tray and drizzle with Orange & Ginger Dressing, season and toss. Cook on the barbecue or in the oven for 25 mins until charred and softened.
Raspberry & Mint New Potatoes
Serves 8-10
Ingredients
1 kg new potatoes
Generous drizzle of Raspberry & Mint Dressing
Salt and ground black pepper
Method
Cook the potatoes in a large pan of salted water until tender.
Drain and steam-dry the potatoes. then tip them into a serving bowl. Season and toss in the Raspberry & Mint Dressing.
Sweet Chilli Tomato Salad
Serves 8-10
Ingredients
1¼kg-1½ kg mixed ripe tomatoes
Lincolnshire Drizzle Sweet Chilli Dressing
1 red onion thinly sliced
Method
Chop up the tomatoes, or halve them if they are small. and mix with the onion.
Drizzle well with the Sweet Chilli Dressings. Cover and chill for a few hrs. Bring to room temperature 45 mins before serving.
TUNA PASTA SALAD
Serves 6
Ingredients
200g dried pasta
100g can tuna in oil
4-5 large tomaotoes chopped
1/2 cucumber
1⁄2 red onion, finely chopped
Olives
Lincolnshire Drizzle Lemon Dressing (works well with Balsamic or Sweet Chilli Dressing too)
Method
Cook the pasta according to pack instructions.
Tip into a bowl. Mix through the remaining ingredients (the warm pasta will really soak up the flavours).
If using chilled leftover pasta, simply mix everything together – it will still taste great. Can be kept in the fridge for up to 3 days.
Cajun Pork Burgers
Serves 4
Ingredients
1 small onion, finely chopped
3-4 Tbs Lincolnshire Drizzle Cajun Sauce
750g pork mince
1-2tbsp breadcrumbs
2 free-range eggs
salt and freshly ground black pepper
Method
In a frying pan, gently fry the onions in the Cajun Sauce until soft.
Cool the onion and Cajun mixture and transfer to a mixing bowl with the pork mince and eggs and breadcrumbs.
Mix well and season well with salt and freshly ground black pepper.
Using your hands, shape the mixture into four large patties about 2-3cm (1inch) thick.
Preheat the BBQ for a high heat.
Cook for 15-20 minutes turning halfway and basting regularly with more Cajun sauce.
Cajun Chicken & Tomato Skewers
Serves 4
Ingredients
400g Chicken breast
Lincolnshire Drizzle Cajun Sauce & Marinade
Cherry Tomatoes
Red onions quartered
Method
Cut the chicke into cubes. and mix well with the Cajun Marinade so that all the cubes are well coated. Leave to marinade for as long as you can.
Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Thread the chicken, tomato and red onion onto skewers, alternating pieces
Barbecue or griddle the skewers for 5-6 mins each side (you may need to cook them for longer if griddling). Make sure they are cooked through before serving.
Whilst we've combined the chicken with red onion and cherry tomatoes, you can use any combination of vegetables, peppers, mushrooms or red onion - all delicious!
Moroccan Lamb Skewers
Serves 6
Ingredients
100g Lincolnshire Drizzle Moroccan Marinade
600g boneless lamb leg meat, cut into small chunks
1 large Green Pepper cut into chunks
2-3 Red onions cut into 6
Button Mushrooms
Method
Mix the lamb well with the Moroccan Marinade so that all the cubes are well coated. Leave to marinade for as long as you can.
Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Thread the lamb, pepper, onion and mushrooms onto skewers, alternating pieces
Barbecue or griddle the skewers for 4-5 mins each side (you may need to cook them for longer if griddling).
All our Dressings and Marinades work beautifully on all types of meat and veg to make up tasty Kebab combinations. Experiment, have some fun!
