Submit your favourite barbecue recipe for a chance to win £50 to spend on your garden!
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- The lucky winner was annswan with her Chicken Cajan Kebabs! Congratulations, and a big thank you to everyone who entered.
No matter how large or small your outdoor space is, you’re bound to find something to spend these vouchers on. National Garden Gift Vouchers are used in staff incentive, motivation and reward schemes as a popular solution for programmes focusing on staff well-being, environmental issues or family inclusive options. They are available nationally for consumers to purchase and redeem in over 2,000 garden centres and gardening outlets. For more information contact corporate@the-hta.org.uk.
How to enter:
Submit your favourite barbecue recipe as a comment below. Perhaps you have a simple idea for sweetcorn or a marinade a culinary maestro would envy – share it below and you will be in the running to win the vouchers.
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£50 of National Garden gift vouchers.
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10 Responses
BBQ’d fruit cocktail
Get a load of soft fruit like melons, berries, pears, peaches
Cut into equal sizes around an inch cubed
Put in a BBQable carton or doubled up tin foil in the shape of a bowl
Add a dash of orange juice, a spoonful of sugar and a (generous) slosh of Cointreau or any of your fav spirits
Leave on the BBQ for around 15-20 mins
Leave to cool for a few mins before serving with a sprig of fresh mint leaves and orange zest
Relax and enjoy guilt free knowing you’re getting some of your 5-a-day!
Pigeon Parcels
Yum
Marinade Mix to taste
-Extra virgin olive oil
-Grated garlic
-Grated onion
-black pepper
-Fresh finely chopped coriander
-lime juice
-french mustard
-dark brown sugar
-1 pigeon breast (meat only) per person
for extra special, sandwich between thin slices of lamb’s liver (it just melts on the bbq) and finely chopped onion
-Wrap in streaky bacon (1 or 2 rashers)
Marinade for 1 hour
use marinade for glaze when cooking
BBQ slowly until cooked
Serve with spicy redcurrant jelly or cranberry sauce
New potato salad with red onion and chives
Rocket salad with celery, chopped cucumber, apple, pine nuts and a light french dressing
Enjoy
Sue B
Bananas
You MUST use Revels.
Michelle’s Summer Salmon
need:
2 salmon fillets
1 x Aubergine
2 x courgettes
1-2 peppers
1 x lemon
pinch of salt.
Rough chop the aubergine, courgettes and peppers and place with the salmon in a foil parcel. drizzel in the joice of the lemon and a pinch of salt.
cook on BBQ for approx 10-15 munites until fish and veg are tender.
Serve with a crisp salad or just some warm bread rolls.
(Can also be made with King Prawns and Chicken)
Lamb and Mint Burgers
Ingredients:
500g of lamb mince
Bunch of mint, finely chopped
A red onion finely chopped and fried in a little oil before adding to the burger mix
A teaspoon (or sometimes two) of good quality mint sauce
An egg to bind
Makes about 12 mini burger or about 6 average sized burgers.
Cajun Chicken Kebabs
I love these on the barbie…
Ingredients
3 chicken breasts diced into 1" pieces approx
2 tbsp light soy sauce
1 tsp cajun spice
juice of 1 lime
vegetables cut into 1" pieces; onions, red and green peppers
button mushrooms
Marinade the chicken in the soy sauce, cajun spice and lime juice for at least an hour or overnight preferably
Thread the chicken and vegetables alternately onto skewers (if using wooden skewers, soak them in water first to prevent burning) and place on the BBQ, turning frequently until the chicken is cooked through.
Eat and enjoy!
Best barbecue recipe ever….
This is the best * chicken satay * marinade I have ever come across – everyone I have ever made it for raves about it!
Choco Bananas
So simple, so tasty and I justify getting 1 of my 5 a day by including the banana.
Peel a banana and cut it in half lengthy ways, but not quite all the way through.
Insert a couple of pieces of cooking chocolate (dark is best) into the split.
Wrap the banana in tin foil and pop on the BBQ for about 30-40 minutes.
Yum, the banana is soft from the cooking and the chocolate has melted.
Hope you try and enjoy.
Carolyn Thompson
Barbeque
As a vegetarian barbie cooking can be a challenge for friends so here is one of the simplest recipes I make, meat eaters don’t miss the meat!
Pizza Pittas
Pitta breads, toasted, split and left to cool – Baby spinach leaves – jar of ready roasted peppers in oil, drained – a block of soft cheese such as Taleggio
Line the cooled pittas with spinach leaves, fill with the peppers and cheese, wrap in foil and barbeque for 4-5 minutes each side. Unwrap and enjoy but they will be hot!
As long as you prepare the pittas with the spinach you can mix the fillings with whatever you like. Other good combinations include:
Cooked mushrooms, garlic and goats cheese
Sliced red onion, grilled and cheddar
Brie and cranberry sauce
These are just as good cooked in a hot oven for 10minutes if the weather is not quite barbie!
Barbecue
Lock up the wife (otherwise she’ll try and make a salad), burn everything to a cinder (or, as an alternative to this recipe, fail to get the fire burning and leave everything raw), and then use your mobile phone to call for a takeaway to be delivered. Simple and foolproof.