Is there anything more British than the sunshine disappearing as soon as the school holiday start? Every year without fail we can almost guarantee that we battle Spain for the best climate during the month of May and June, and when July strikes so does the torrential rain. Therefore, every possible day of sun needs to be taken advantage off. Here, with Flogas Gaslight, we are fully aware that the barbeque can be a cruel mistress and more often than not, the traditional burger and sausage doesn’t quite please the entire crowd — and as the grill king, that is your main role. Therefore, we’ve put together a semi-comprehensive list of recipes worthy for this years BBQ.
Halloumi gyros and tzatziki
This Greek cheese option isn’t only here to cater for the vegetarians among us — it tastes great too!
- 200g haloumi cheese
- 2 pieces pitta bread
- 1 tomato
- 2 cups rocket
- 1 baby brown onion
- 1 cup Greek yoghurt
- 1 teaspoon minced garlic
- Lemon juice
- Lemon zest
- 2 tablespoons olive oil
- Pinch of salt/ black pepper
- 1 cucumber, seedless, peeled and shredded.
To star, prepare the tzatziki by adding all the ingredients into a bowl and mix well until combined. Season to your taste preferences. Cut the tomato in half and slice finely, doing the same with the onion, then place both to one side. Cut the haloumi into centimetre thick slices, placing onto the BBQ at a medium heat. Cook for 2 minutes each side or until browned, then place the pittas onto the grate to warm gently for 30 seconds each side. Assemble the gyros with the haloumi and the tzatziki, adding the onion and tomato to garnish.
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 2 tablespoons sesame seeds
- 2 teaspoons onion powder
- 2 teaspoons lemon juice
- 1/4 teaspoon ground ginger
- 4 T-bone steaks (about 1-inch thick)
The first seven ingredients make your seasoning, so, combine them in a plastic resealable bag. Place the steaks into the bag and coat with the mixture, seal and allow to marinade for 4 hours. Drain and discard the left-over marinade. On a preheated grate, cook the steaks on a medium heat for 5-7 minutes each side, or longer depending on preference.
Portobello mushroom burgers
Once again, these mushroom burgers are suitable for vegetarians but are more than worthy of feeding the meat-eaters.
- ¼ cup of olive oil and 3 tablespoons of olive oil divided
- 6 tablespoons of balsamic vinegar divided
- 4 sliced red onions (cut ¼ inch thick)
- 1 tablespoon minced garlic
- ½ teaspoon dried basil
- 4 portobello mushroom caps
- 1 tablespoon honey
- 4 brioche buns
- 4 lettuce leaves
- 3 salad tomatoes
- 4 ounces fresh vegetarian-friendly mozzarella cheese cut into rough slices
In a plastic resealable sandwich bag, combine a cup of oil, two tablespoons of vinegar and red onion slices. Allow to marinate for 30 minutes. In a small bowl, combine the garlic, basil and remaining oil, and brush the mixture over the mushrooms. Set these aside and add the remaining vinegar and honey into a small saucepan, allowing it to cook until thickened.
In the meantime, drain the marinade from the onions and coat a grill rack with a non-stick cooking spray, meanwhile heating up the BBQ. Grill the mushrooms and onions for 10-12 minutes or until tender, turning frequently. Serve in brioche buns with lettuce, tomato and mozzarella, drizzling the left-over honey and balsamic sauce.
Superfood shrimp skewers
Low in fat, high in protein, and utterly mouthwatering, shrimp is the perfect barbeque food!
- 1 ½ lbs. of jumbo shrimps (with heads removed)
- 3 tablespoons fresh lime juice and 1 large whole lime
- 3 teaspoons sea salt
- 3 teaspoons freshly ground white pepper
- Metal skewers
Start off by running cold water over the seafood, before using kitchen roll to pat dry. Place the shrimp into a Pyrex dish and sprinkle with lime juice, adding a teaspoon each of salt and white pepper, mixing to coat. Marinate at room temperature for 10 minutes.
In a separate bowl, mix sea salt and white pepper with the juiced lime. Heat the BBQ and brush the grate with oil. Place the shrimp onto the grate and grill, turning until the meat is pink. This should take about 2 minutes on each side. Use tongs to remove from the grill and place onto the skewers. Drizzle the sauce over and enjoy!
Oriental grilled baby back ribs
When cooked to perfection, meat on the bone can boast some of the most intense flavours.
- 4 racks of baby back ribs
- 6 cloves of garlic
- 1 piece of fresh ginger peeled and chopped coarsely
- 1 tablespoon sugar
- 1 tablespoon sea salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
For the sauce:
- 4 teaspoons sea salt
- 2 teaspoons white pepper
- 4 limes halved
Although it may not contain it, it is initially worth checking that the ribs don’t contain a paper membrane — if it does, simply remove it. If you are using a large rack of ribs, cut in half and place flat in a Pyrex baking dish. Use a pestle and mortar, or food processor, to ground down the garlic, ginger, sugar, salt and black pepper. Slowly add the honey, soy, and fish sauce to the mixture, then spread on both sides of the ribs. Cover and place in the fridge, allowing them to marinate for 1-4 hours.
Prepare the dipping sauce by mixing 4 teaspoons of salt, and 4 teaspoons of white pepper with the juice of the limes. Ensure the grill gate is clean and heat up the BBQ Then, place the ribs bone side down for 8-12 minutes per side — cook until golden brown (this may require a little longer if you are using large ribs). When cooked through, the meat will have shrunk back from the ends of the bones by around ¼ inch.
Chicken satay skewers
Chicken skewers with an added oomph!
- 2 pounds boneless skinless chicken breasts
- 1/2 cup milk
- 6 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 tablespoon each ground coriander, ground turmeric and ground cumin
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1/8 teaspoon coconut extract
- 1/3 cup peanut butter
- 1/3 cup milk
- 2 green onions, chopped
- 1 small jalapeno pepper, seeded and finely chopped
- 2 to 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1 teaspoon fresh coriander
- 1 teaspoon minced ginger
- 1/8 teaspoon coconut extract
In a resealable plastic bag combine the milk, garlic, brown sugar, seasonings and extract. Flatten the chicken to a ¼ inch thickness and cutting it into 1-inch wide strips. Add the chicken, seal the bag, and refrigerate overnight.
Whisk all of the sauce ingredients together in a bowl until smooth, cover and refrigerate until serving. Take the chicken mixture out and drain the marinade, then place the strips onto the skewers. Grill on a medium-hot heat, uncovered for 2-3 minutes on both sides or until the juices are clear. Serve with the satay sauce.
Lemon and lime chicken breast
Now you’ve had the sweet taste of satay, try the tangy lemon and lime! Get a hit of citrus with a delicious barbequed chicken breast. Why not cook up a batch of sweet potato fries to enjoy this one with — the perfect al-fresco dinner!
- 6 boneless chicken breasts
- ½ cup brown sugar
- ¼ cup cider vinegar
- 3 tablespoons each lemon juice and lime juice
- 3 tablespoons Dijon mustard
- 3/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
In a resealable sandwich bag, mix together all the ingredients, thoroughly coating the chicken. Allow the mixture to marinade overnight. Drain the remaining sauce (or keep it and use as a salad dressing!). On a preheated BBQ, grill the chicken at a medium – hot heat for 15-18 minutes, turning once and ensuring that the juices run clear before serving.
BBQ turkey burgers
Having turkey in summer time? Yes it’s a thing!
- 1/4 cup mayonnaise
- 2 tablespoons minced fresh basil (divided)
- 1/4 cup milk
- 2 tablespoons finely chopped onion
- 1 tablespoon dry bread crumbs
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 12 ounces ground turkey
- 4 hamburger buns, split
- 4 lettuce leaves
- 1 large tomato, sliced
Take both the mayonnaise and the minced basil and mix them together in a medium sized bowl. Cover and place into a fridge until serving. Apply non-stick cooking spray to your grate and preheat the grill. In another bowl, mix milk, onion, salt, bread crumbs, salt, pepper and the rest of the basil. Add the turkey and mix well, then mould the mixture into patties, placing onto the grill over an indirect medium heat. Grill for 5 to 6 minutes on each side, serving when the meat is no longer pink. Serve on buns with lettuce, tomato and basil mayo.
Citrus salmon and zesty salsa
- 1/2 cup raspberry vinegar
- 1/4 cup soy sauce
- 2 tablespoons ground fresh coriander
- 2 tablespoons minced fresh ginger
- 1 tablespoon olive oil
- 1/2 teaspoon hot pepper sauce
- 1/8 teaspoon pepper
- 4 salmon fillets (6 ounces each)
- 3/4 cup pink grapefruit segments, cut into bite-size pieces
- 1/2 cup orange segments, cut into bite-size pieces
- 1 tablespoon raspberry vinegar
- 1 tablespoon honey
- 1 teaspoon ground fresh coriander
- 1 teaspoon minced fresh ginger root
- 1/8 teaspoon hot pepper sauce
In order to make the marinade, take the first seven ingredients and mix them together in a resealable plastic sandwich bag. In a small bowl, combine all of the salsa ingredients and mix well, then cover and keep cool until serving. Drain the marinade and coat your BBQ grate with non-stick cooking spray. Preheat and place the salmon skin side down on to the grill, cooking while covered at a medium heat for 15-20 minutes until a flaky texture is achieved. Drizzle the salsa over and enjoy.
Barbecued figs with honey and cinnamon
This sweet treat is made even tastier by the fact it only contains 112 calories per serving!
- 8 ripe figs, stems removed
- 3 tbsp clear honey
- 15g (½oz) salted butter, diced
- Ground cinnamon, to sprinkle
- Pistachio nuts, roughly chopped, to serve
- Ice cream or cream, to serve (optional)
Using a sharp knife, make cross like incisions on each fig, stopping just before the base. Squeeze the base to make the figs open up (similar to a flower-shape). Place into a heatproof dish or foil tray and drizzle with honey. Add drops of butter and a sprinkle of cinnamon.
Place the dish or tray, away from direct heat, onto the barbecue and close the lid. Allow to cook for 8-10 minutes, or until the fruit has softened. After cooling, scatter the nuts and serve.
Barbecued banana split
Chocolate filled bananas, cooked on a barbeque — what more could you want?
- 4 bananas
- 20 giant milk chocolate buttons
- 8 pieces salted caramel fudge
- Vanilla ice cream, to serve
- Whipping cream, to serve
- 4 glacé cherries, to serve
- 2 tablespoon chopped mixed nuts, toasted
Using a knife, cut from the top to the bottom of the banana, keeping the skin on. Place chocolate buttons and fudge in the gap, then wrap the bananas in foil. Ensure that the cut stays facing upwards, and place onto a preheated grate. Cook for 20-25 minutes, allowing the chocolate and fudge to melt. Allow to cool then remove from the foil, topping with a scoop of ice cream, whipped cream, cherry and toasted nuts.
Marshmallow & strawberry kebabs
Roasted marshmallows will always exist as a fan favourite but try slight alternative to round off your barbeque.
- 20 marshmallows
- 16 strawberries
- 1 tin of Nestlé carnation caramel
- Toasted hazelnuts or crumbled digestive biscuits to serve
On each skewer, spike four chopped strawberries and four marshmallows. Hold over the barbecue for 30 seconds on each side, or until the marshmallows are toasted. Stir the caramel in a bowl and add a pinch of salt, then drizzle over lightly adding the nuts of biscuit as a delicious extra.
Above we’ve provided you with just a few possibilities you could bring to the grill this summer, however if you haven’t seen anything you like, the internet is awash with alternatives: