Texas Barbecue Brisket

Take your barbecue beyond the burger with this brilliant beef brisket

• Cooking Time Prep 30 mins
  Cook 6 hrs
• Skill Level For the keen cook
• Servings Serves 10

Nutrition per serving

• Kcalories

  958

• Protein

  94g

• Carbs

  13g

• Fat

  59g

• Saturates

  26g

• Fibre

  0g

• Sugar

  10g

• Salt

  1.2g

Ingredients

• about a 5kg/ 11 lb piece of beef brisket
• 500 ml/ 18 fl oz beef stock
• For the barbecue sauce
• 1 tbsp sunflower oil
• 1 small onion, finely chopped
• 3 garlic cloves, crushed
• 500 ml/ 18 fl oz tomato ketchup
• 100 ml/ 3½ fl oz Worcestershire sauce
• 75 ml/ 2½ fl oz lemon juice
• 2 tbsp brown sugar
• 1 tbsp malt vinegar
• 2 tsp Dijon mustard
• 1 tsp crushed chilli flakes
• 1 tsp Tabasco sauce
• 1 tsp dried thyme
• For the rub
• 2 tbsp each chilli powder and mustard powder
• 1 tbsp each paprika, ground cumin, garlic powder, ground black pepper, caster sugar
• 1 bay leaf, crushed

Directions

1. To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
2. Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
3. In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before-just leave it to cool in the tin covered with foil, but don't refrigerate.
4. To finish the beef, get a barbecue fired up and wait until the coals are completely ashen-you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.

Read More

Cajun Chicken

A winner whatever the weather, chuck it on the barbie or just get the grill going - it can't fail

• Cooking Time Prep 10 mins
  Cook 10 mins - 12 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  190

• Protein

  34g

• Carbs

  2g

• Fat

  5g

• Saturates

  1g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.22g

Ingredients

• 4 skinless boneless chicken breast fillets
• 1 tbsp paprika
• 1 tsp dried onion flakes
• ¼ tsp cayenne pepper
• 2 tsp dried thyme
• 1 tbsp sunflower oil
• 200g tub guacamole, to serve

Directions

1. Dry chicken with kitchen paper, then cut diagonal slashes over the smooth side. Mix spices with seasoning, then tip onto a plate.
2. Brush the chicken on both sides with the oil, then coat all over with the spice mix. Heat a barbecue, griddle pan or grill, then cook the chicken for 5-6 mins on each side until cooked through. Serve each portion with a dollop of guacamole.

Read More

Really Easy Beefburgers

Perfect for getting the kids cooking, these burgers are fun to make, freeze well and are super tasty too

• Cooking Time Prep 30 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  496

• Protein

  39g

• Carbs

  26g

• Fat

  27g

• Saturates

  12g

• Fibre

  1g

• Sugar

  2g

• Salt

  1.53g

Ingredients

• 500g pack lean minced beef, preferably organic
• 1 tsp mild chilli powder
• 4 slices mild cheddar, if you want to make cheeseburgers
• For the buns and toppings
• 4 burger buns
• choice of lettuce, cucumber, gherkin, tomato and red onion
• ketchup or mayonnaise, or both

Directions

1. Flavour the meat: Put the meat in a mixing bowl, then sprinkle over the chilli powder and a little salt and pepper. Mix well with your hands or use a fork. The mild chilli powder gives the meat added flavour without making it too spicy.
2. Shape into burgers: Divide the mixture into 4 equal pieces, then shape with your hands into round burgers about the width of the buns, or pack the mixture into large presentation rings (if you have them) placed on a chopping board. You need to press down on the meat to compact it, then carefully lift off the rings-a bit like making sandcastles.
3. Now get cooking: Fry the burgers on a hot griddle or grill them outside on the barbecue for 5 mins on each side, turning them carefully with a metal spatula. Take care as hot fat from the meat may spit a little.
4. Top with cheese and toast the buns: If you want to make cheeseburgers, put a slice of cheese on top of the burgers when you turn them over and let it melt while the other side cooks. When they are ready, cut the burger baps in half and warm them in the toaster or on the barbecue-take care that you don't burn them.
5. Prepare the toppings: Meanwhile, prepare the toppings of your choice. Separate the lettuce into leaves. Then, using a sharp knife, thinly slice the tomato, cucumber and gherkin on a separate board to the one you prepared the burgers on. Peel and finely chop the red onion.
6. Assemble and enjoy: Spread a little mayonnaise or ketchup-or both if you like-onto the toasted buns, then top with your burgers and salads of your choice, followed by the remaining half bun.

Read More

Sardines With Sicilian Fennel Salad

Perfect on the barbecue, sardines add a taste of summer to any meal and are the perfect addition to an al fresco salad

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  663

• Protein

  34g

• Carbs

  20g

• Fat

  50g

• Saturates

  7g

• Fibre

  3g

• Sugar

  20g

• Salt

  1.49g

Ingredients

• zest and juice 1 lemon
• bunch parsley, half the leaves kept whole, the other half finely chopped
• 1 small garlic clove, finely chopped
• 1 fennel bulb, with fronds
• 50g toasted pine nuts
• 50g raisins
• handful green olives, chopped
• 3 tbsp olive oil
• 4 large sardines, scaled and gutted

Directions

1. Mix the lemon zest, chopped parsley and garlic together, then set aside. Pick the fronds from the fennel and set aside. Halve the fennel bulb and finely slice. Make the salad by mixing the sliced fennel and fronds with the pine nuts, raisins, olives, and whole parsley leaves. Dress with the olive oil and lemon juice.
2. Heat the griddle pan or barbecue. Season the fish with rock salt (this stops them sticking). Griddle for 2-3 mins on each side until the eyes turn white. Sprinkle the fish with the parsley mix and lift onto plates. Drizzle with oil and serve with the salad.

Read More

Chicken Tikka Skewers

This breezy dish is perfect for the grill or barbecue - and it's low-calorie too

• Cooking Time Prep 20 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  234

• Protein

  40g

• Carbs

  9g

• Fat

  4g

• Saturates

  1g

• Fibre

  2g

• Sugar

  8g

• Salt

  0.7g

Ingredients

• 150g pot low-fat natural yogurt
• 2 tbsp hot curry paste
• 4 boneless, skinless chicken breasts, cubed
• 250g pack cherry tomatoes
• 4 wholemeal chapatis, warmed, to serve
• For the cucumber salad
• ½ cucumber, halved lengthways, deseeded and sliced
• 1 red onion, thinly sliced
• handful chopped coriander leaves
• juice 1 lemon
• 50g pack lamb's lettuces or pea shoots

Directions

1. Put 8 wooden skewers in a bowl of water to soak. Mix the yogurt and curry paste together in a bowl, then add the chicken (if you have time, marinate for an hr or so). In a large bowl, toss together the cucumber, red onion, coriander and lemon juice. Chill until ready to serve.
2. Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.
3. Stir the lettuce or pea shoots into the salad, then divide between 4 plates. Top each serving with 2 chicken tikka skewers and serve with the warm chapatis.

Read More

Cheese & Chilli Melts

If you mix the filling ahead you can ask BBQ guests to help you cook these Mexican-style treats

• Cooking Time Prep 15 mins
  Cook 6 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  298

• Protein

  12g

• Carbs

  24g

• Fat

  18g

• Saturates

  8g

• Fibre

  1g

• Sugar

  3g

• Salt

  1.84g

Ingredients

• 250g strong cheddar, grated
• 4 tomatoes, roughly chopped
• 1 green or red chilli, deseeded and finely chopped
• ½ large bunch coriander, leaves roughly chopped
• 8 flour tortillas (we used Discovery)
• oil, for brushing

Directions

1. Put the cheese, tomatoes, chilli and coriander leaves into a bowl with some seasoning, then mix well.
2. Warm tortillas in the microwave according to pack instructions-this makes them more bendable. Divide the cheese mix over one half of each tortilla. Fold over the other half to make 8 half-moons, then press down to seal.
3. Brush the tops with a little oil, then sit, oil-side down, on a hot area of the barbecue. Cook for a couple of mins until crisp and golden, brush the uncooked side with oil, then flip over for another few mins. Slice into wedges, then pile onto a platter while you cook the rest.

Read More

Griddled Polenta With Corn & Green Salsa

Polenta can be a little bland, but pack it with flavours like cheese and chilli and it's delicious

• Cooking Time Prep 25 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  473

• Protein

  12g

• Carbs

  62g

• Fat

  21g

• Saturates

  4g

• Fibre

  4g

• Sugar

  10g

• Salt

  0.54g

Ingredients

• 375g box polenta
• 398g can sweetcorn, drained
• 1 red chilli, deseeded and finely chopped
• 50g vegetarian Parmesan-style cheese, grated
• 2 avocados, peeled and chopped into chunks
• 1 cucumber, chopped into chunks
• 4 spring onions, sliced
• small bunch coriander, leaves roughly chopped
• juice 2 limes
• 4 tbsp olive oil

Directions

1. Bring 1.5 litres of water to the boil in a large saucepan. While stirring the water constantly with a wooden spoon, tip in the polenta in a steady stream. Lower the heat so the polenta isn't spluttering too much, then cook, stirring occasionally, for 10 mins. Meanwhile, line a 40 x 30cm tray with baking parchment. Stir the corn, chilli and grated cheese into the polenta with 2 tsp salt, then spoon out onto the tray. Spread to a rough rectangle, making sure the polenta is packed tightly and there are no gaps. Cover with another sheet of baking parchment and a flat baking tray, then top with some cans or jars to press and flatten the polenta while you chill it in the fridge for at least 2 hrs, or up to a day.
2. Before barbecuing, mix together the avocado, cucumber, spring onions, coriander, lime and 2 tbsp oil with seasoning.
3. Heat the barbecue (or a griddle pan), trim the edges off the set polenta to neaten, then slice into 12 wedges. Brush both sides of each wedge with a little of the remaining oil and barbecue or griddle for 5 mins on each side until charred and hot through. Serve a couple of wedges per person, topped with a generous spoon of the chunky green salsa.

Read More

Tikka Skewers

Veggies needn't feel left out at barbecues with these Indian-spiced kebabs

• Cooking Time Prep 35 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  561

• Protein

  25g

• Carbs

  69g

• Fat

  23g

• Saturates

  10g

• Fibre

  3g

• Sugar

  23g

• Salt

  3.56g

Ingredients

• 3 tbsp tikka paste
• 500g tub yogurt
• 2 tsp cumin seeds
• thumb-size piece fresh root ginger, finely grated
• 250g bag small new potatoes
• 300g paneer cheese, cut into chunks
• 3 red onions, peeled and sliced into wedges through the root
• 2 red peppers, deseeded and cut into chunks
• 5 tbsp mango chutney
• small pack mint leaves, leaves picked
• 250g bag salad leaves
• 12 chapatis

Directions

1. Soak 12 wooden skewers in water for 30 mins (this helps to stop them burning). In a large bowl, mix together the tikka paste with half of the yogurt, the cumin, ginger and seasoning. Boil the potatoes in a pan of boiling salted water for 7 mins, then drain well and tip into the tikka mixture with the paneer. Gently mix into the marinade, then chill for at least 2 hrs to take on flavour.
2. To assemble the kebabs, alternately thread the marinated potatoes and paneer onto the skewers with the onions and peppers, then cover on a tray until you are ready to barbecue.
3. Heat the barbecue or a grill. Mix the mango chutney into the remaining yogurt, and the mint leaves into the salad leaves. Barbecue or grill the kebabs for 10-15 mins, turning, until the veg are charred and softened. With a few minutes to go, add the chapattis to the barbecue in batches to warm through. Serve the kebabs with the minty salad, cooling mango yogurt and chapattis, and let everyone assemble their own wraps.

Read More

Carrot & Sesame Burgers

Burgers are always a barbecue staple, and these sesame-scented ones can be dressed up or down

• Cooking Time Prep 30 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  284

• Protein

  10g

• Carbs

  27g

• Fat

  16g

• Saturates

  3g

• Fibre

  7g

• Sugar

  12g

• Salt

  0.5g

Ingredients

• 750g carrots, peeled and grated
• 410g can chickpeas, drained and rinsed
• 1 small onion, roughly chopped
• 2 tbsp tahini paste, plus 1 tsp to serve
• 1 tsp ground cumin
• 1 egg
• 3 tbsp olive oil
• 100g wholemeal breadcrumbs
• zest 1 lemon, plus 1 tsp juice
• 150ml pot natural yogurt
• 6 buns, rocket leaves, sliced red onion, sliced avocado and chilli sauce, to serve
• 3 tbsp sesame seeds

Directions

1. Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened-it will become more golden as it is cooked. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.
2. Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving. Mix the yogurt with the remaining tahini and lemon juice, then chill.
3. Fire up the barbecue, or heat a non-stick frying pan and brush the burgers with the remaining oil. Cook the burgers for 5 mins on each side, until golden and crisp. Meanwhile warm or toast the buns (or sit them on the barbecue alongside the burgers). When the burgers are ready, spread each bun with some of the lemony sesame yogurt, add the avocado, top with the burger, onion and rocket. Finish with a drizzle of chilli sauce.

Read More

Aubergine With Spicy Apricot Tabbouleh

This aubergine parcel looks very dramatic, but is dead easy

• Cooking Time Prep 20 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 1

Nutrition per serving

• Kcalories

  503

• Protein

  8g

• Carbs

  39g

• Fat

  36g

• Saturates

  5g

• Fibre

  10g

• Sugar

  22g

• Salt

  0.19g

Ingredients

• 25g couscous
• ½ -1 tsp harissa, depending how spicy you like it
• 4 soft dried apricots, roughly chopped
• few pinches ground coriander
• 1 spring onion, sliced
• 2 tbsp chickpeas from a can
• 4 tbsp chopped herbs like mint, coriander and parsley
• 3 tbsp olive oil
• juice ½ lemon
• 1 aubergine

Directions

1. Boil the kettle and tip the couscous into a heatproof bowl. Rub in the harissa with your fingers, then stir in the apricots and ground coriander. Pour over 2 ½ tbsp boiling water, cover, then leave the couscous to swell for 5 mins.
2. When the couscous is cooked, fluff it up with a fork and stir in the spring onion, chickpeas, 2 tbsp chopped herbs, 1 tbsp oil and all but 1 tsp of the lemon juice. Season well and set aside.
3. Slice a thick slice off the rounded end of the aubergine. Using a small knife and teaspoon, cut and scrape out most of the aubergine flesh until you have a 1-2cm thick shell left (see Tip below for using up the aubergine). Brush inside and out with another tbsp of oil, then tightly pack in the couscous. Return the slice to the bottom of the aubergine to seal, then wrap tightly in two layers of foil. The stuffed aubergine will sit happily for up to a day in the fridge.
4. Just before you begin barbecuing, mix the remaining herbs with the remaining oil and lemon juice and some seasoning. Sit the aubergine over the coolest part of the barbecue, and cook for about 30 mins, turning. To test if the aubergine is done, stick in a skewer-if the aubergine feels soft and the skewer feels hot when it comes out then it's ready. To serve, unwrap the aubergine and thickly slice. Sit a few slices on a plate and drizzle with the herby dressing.

Read More