BBQ recipes for a blissful Bank Holiday

It’s that wonderful time again in the month of May when we get an extra days fun in our working week.

Use it wisely, especially as the sunshine is a promise. So get out the BBQ recipes, call up family and friends and try out some super recipes to eat and drink –  Courtesy of KAM Design.

Black & Blushing Worcestershire Fillet

Ingredients

  • 600gm – 700gm piece of fillet steak
  • 2 heaped teaspoons French Mustard
  • 8-10 tablespoons Worcestershire Sauce, plus extra for drizzling
  • a good drizzle of Extra Virgin Olive Oil, plus extra to serve
  • 2 sprigs of Fresh Rosemary
  • Unsalted Butter
  • Olive Oil
  • Thyme and Rosemary Flowers (optional)

The day before, or at least a few hours before cooking, put all the ingredients in a large sandwich bag (pick and finely chop the rosemary first).

Squeeze out the air then spend a few minutes massaging all the flavours into the meat. Put in the fridge for a few hours or overnight.

About 1½ hours before you’re ready to cook, remove the beef from the fridge and place in a cool corner of the kitchen to come up slowly to room temperature.

Preheat your barbecue. Put a few knobs of chilled butter into a bowl of cold-water and take those outside with you when you’re ready to cook.

This next bit is going to be down to you and your intuition. What works for me every time is taking the fillet out of the bag, quickly patting it with kitchen paper then rolling it in olive oil and putting it on the hottest part of the barbecue to give it colour. Rub it with a chilled knob of butter as you cook it for about 8 to 10 minutes, turning every minute.

Once it looks good, move the fillet to a cooler part of the barbecue to finish cooking to your liking. Another 4 to 5 minutes, turning every minute, should give you medium-done meat. If you like it medium rare, cook it for less, or more for well done. It’s better to err on the side of under-done. That way, the worst-case scenario is that you take the fillet off, slice into it and find that it’s under-cooked, then have to put it back.

When you’re happy, put it on a platter, rub it again with butter so it really shines, then drizzle over more Worcestershire sauce, extra virgin olive oil, and thyme and rosemary flowers, if you have them.

Let the meat rest for a few minutes, before slicing at the table. Season from a height then quickly rub the slices in the juices before you let everyone grab some.

BBQ recipes from http://www.jamieoliver.com/recipes/beef-recipes/black-blushing-worcestershire-fillet/

Chilli Chicken with Drunken Pinto Beans

Ingredients

  • 1 whole free-range chicken, butterflied (ask your butcher to do this)
  • 3 plum tomatoes
  • 6 cloves of garlic
  • 2 dried chipotle chillies
  • 4 dried guajillo chillies
  • 4 dried ancho chillies
  • 1 tablespoon dried oregano
  • 10 allspice berries
  • 4 whole cloves
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cinnamon
  • 100 ml cider vinegar
  • 2 limes
  • 1 white onion
  • 6 cloves of garlic
  • 2 fresh jalapeño chillies
  • olive oil
  • 2-3 fresh bay leaves
  • 2 plum tomatoes
  • 2 x 400 g tins pinto beans
  • 1 x 330 ml bottle lager-style or dark Mexican beer, depending on your preference
  • 6 sprigs of fresh coriander

Preheat the oven to 200ºC/gas 6.

To make the adobo-style recado, halve and place the tomatoes in a small roasting tray with the unpeeled garlic cloves and roast for 30 minutes or until soft.

Transfer to a plate and allow to cool, then remove the garlic skins.

Place the chipotle, guajillo and ancho chillies in a bowl. Pour over enough boiling water to just cover them and leave for 15 minutes to soak. Drain the chillies in a small colander, reserving the liquid for later.

Place the chillies, garlic, tomatoes, oregano, allspice, whole cloves, cumin seeds, ground cinnamon, 1 tablespoon of sea salt and some black pepper in a food processor and blend to a paste.

Add the vinegar, lime juice and 6 tablespoons of the reserved liquid and blitz again. Transfer to a large non-reactive bowl.

Place the chicken in the marinade, cover with clingfilm and marinate for 3 to 4 hours or overnight in the refrigerator.

Remove the chicken from the refrigerator and bring it to room temperature. Preheat a barbecue or cast-iron griddle pan to a medium heat.

Cook the chicken, turning once, for 15 to 20 minutes on each side, occasionally adding some more marinade with a brush during cooking.

Transfer to a board, loosely cover with foil and leave it to rest for a few minutes.

To make the drunken beans, peel and thinly slice the onion and garlic. Deseed and slice the jalapeño chillies.

Heat 2 tablespoons of oil in a saucepan over a medium heat, add the onion, garlic, chillies and bay leaves and cook for 5 minutes, or until the onion has softened.

Peel, deseed and chop the tomatoes, then add to the pan with the beans. Stir well, season again with salt and black pepper and add the beer.

Stir again, reduce the heat to low and simmer for 30 minutes while the chicken is cooking. Chop and stir in the coriander leaves and remove the beans from the heat.

Transfer the chicken to a board, chop it up into 6 pieces and divide among serving plates. Serve with the drunken pinto beans.

BBQ recipes from http://www.jamieoliver.com/recipes/chicken-recipes/chilli-chicken-with-drunken-pinto-beans/

Griddled Vegetables & Feta with Tabbouleh

Ingredients

  • ½ a bunch of fresh oregano
  • ½ a bunch of fresh flat-leaf parsley
  • 2 red onions
  • 1 large aubergine
  • 150 g feta cheese
  • olive oil
  • 3 courgettes (a mixture of yellow and green)
  • 2 handfuls of mixed tomatoes
  • 1 bulb of garlic
  • 50 g shelled pistachios
  • 2 tablespoons runny honey
  • extra virgin olive oil
  • 250 g cracked wheat
  • 1 bunch of fresh mint
  • 1 big bunch of fresh flat-leaf parsley
  • ½ a cucumber
  • 1 lemon

Light your barbecue and give the coals time to get nice and hot.

Pick the oregano and parsley leaves, peel and slice the onions into wedges and halve the aubergine lengthways.

Add the feta to a small bowl with half the oregano leaves, a drizzle of olive oil and a good pinch of sea salt and black pepper. Set aside to marinate while you prepare the rest of the dish.

Next make the tabbouleh. Cook the cracked wheat according to the packet instructions, then rinse and drain. Set it aside to cool a little.

Pick and finely chop the mint and parsley, then finely chop the cucumber.

Once the cracked wheat has cooled, mix in the mint, parsley and cucumber, a good squeeze of lemon juice and a good pinch of salt and pepper. Have a taste and tweak the seasoning to your liking, then cover and set aside.

Once your barbecue is hot enough to start cooking, grill all of the vegetables and the garlic and, once beautifully charred on both sides, transfer them to a chopping board.

Chop up all the veg together, squeezing the garlic cloves out of their skins and squishing the tomatoes. Roughly chop the parsley and remaining oregano leaves into the vegetables, season and drizzle with olive oil.

Carefully griddle the whole marinated feta on the barbecue for about 3 minutes (this will depend how hot your barbecue is), or until golden and crispy, then gently turn and cook for another 1 to 2 minutes.

Toast the pistachios in a small pan over a medium heat until lightly golden, then spoon over the honey and allow the nuts to caramelise, tossing regularly to stop them from catching in the pan (do not be tempted to touch them because they will be very hot!).

After a couple of minutes, tip them onto a sheet of oiled greaseproof paper to harden and cool, then roughly chop and leave to one side.

Spoon the tabbouleh onto a large serving dish, then top with the chopped vegetables.

Place the griddled feta in the centre, drizzle with a little extra virgin olive oil and scatter over the crispy smashed pistachios. To serve, crumble the feta over the top. Delicious served with toasted flatbreads.

BBQ recipes from http://www.jamieoliver.com/recipes/cheese-recipes/griddled-vegetables-feta-with-tabbouleh/

Wild Rice Salad

Ingredients

  • 400 g mixed rice, such as Camargue, wild and long-grain
  • 150 g mixed nuts
  • ½ a bunch of fresh basil
  • ½ a bunch of fresh mint
  • 75 g dried apricots
  • extra virgin olive oil

Cook the rice according to the packet instructions until tender. Drain, then allow to cool.

Roughly chop the mixed nuts, pick and roughly chop the basil and mint leaves, then roughly chop the apricots.

Combine with the rice, season with sea salt and black pepper, then drizzle with oil. Serve with grilled meat or fish.

BBQ recipes from http://www.jamieoliver.com/recipes/rice-recipes/wild-rice-salad/

Sparkling White Strawberry Sangria

Ingredients

  • Simple Syrup:
  • 1 cup water
  • 1/2 cup Truvia or 1 cup sugar
  • Sangria:
  • 1 750 ml bottle Fre Chardonnay, or white wine
  • 3 cups sliced fresh strawberries
  • 2 navel oranges, quartered
  • 2 cups lemon sparkling water, chilled (I used La Croix)
  • Garnishes:
  • Fresh Mint leaves
  • 2 limes, quartered

Simple Syrup: In a small saucepan, combine water and Truvia. Bring just to boiling, stirring to dissolve sugar. Remove from heat. Cover; cool to room temperature.

Sangria: In a 2-quart pitcher, stir together the syrup, wine, sliced strawberries and oranges. Cover and chill up to 24 hours.

Before serving, stir in the lemon sparkling water.

Garnish with mint leaves and lime wedges.

BBQ recipes from http://withsaltandwit.com/sparkling-white-strawberry-sangria/

Skinny Sparkling Blueberry Mojito

Ingredients

  • 1/2 cup baking stevia
  • 1 cup water
  • 2 heaping cups frozen blueberries
  • 6 ounces white rum
  • Handful of mint leaves
  • 2 cups sparkling water, such as La Croix1/2 cup

In a small medium saucepan, add baking stevia, 1 cup water add the frozen blueberries. Bring to a boil, then reduce and let cook for 10 minutes. As it cooks, mash the blueberries with a fork or spoon to breakdown. Once cooked down a bit, add contents to a blender or use a hand held blender and puree until smooth. Add to a container and let cool for a few hours, or until ready to serve. Or place in freezer for 10-15 to get cold. But don’t let it freeze!

When ready to serve, add a few mint leaves and 1 1/2 ounces of rum to a high ball glass with ice. Add 2 ounces of the blueberry simple syrup. Top with the sparkling water and serve immediately.

Garnish with mint and extra blueberries, if desired.

BBQ recipes from http://withsaltandwit.com/skinny-sparkling-blueberry-mojito/

We hope enjoyed these BBQ recipes from and this inspires you budding BBQ chefs and these recipes get your Bank Holiday Buzz going…

Don’t forget, we are open on Monday from 11am till 4pm, ready to inspire and open your minds to a brand new kitchen or bedroom, which will not only change the look of your home, but also the way your home feels.

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