Skewered Sardines With Tartare Dressing

Try this superhealthy fish dish when you fancy something different for the BBQ

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  400

• Protein

  37g

• Carbs

  1g

• Fat

  28g

• Saturates

  5g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.91g

Ingredients

• zest and juice 1 lemon
• 4 tbsp olive oil
• 12 sardines, cleaned, gutted and heads cut off (ask your fishmonger to do this)
• small bunch dill, finely chopped
• small bunch parsley, finely chopped
• 1 tbsp capers, drained and chopped
• 2 tbsp cornichons, drained and finely chopped
• 8 wooden skewers, soaked in water

Directions

1. Pour half the lemon juice and 1 tbsp olive oil over the sardines, then rub it into the fish's cavity and skin. Lay 2-3 sardines (depending on size) side by side and thread a skewer through the tail end and one through the head end, packing them closely together.
2. To make the tartare dressing, combine the lemon zest and the rest of the juice and oil with the dill, parsley, capers, cornichons and some seasoning. Set aside.
3. Season the sardines really well, then carefully lift them onto a hot barbecue. Cook for 3-4 mins on each side, carefully lifting the skewers to turn them, then transfer to a serving plate. Spoon over a little dressing and serve the rest on the side.

Read More

Moroccan Roast Chicken With Apricots

Come rain or shine, serve up this sumac-marinated spatchcocked bird, that can be barbecued or oven cooked, with a sweet, fruity accompaniment

• Cooking Time Prep 20 mins
  Cook 50 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  677

• Protein

  55g

• Carbs

  19g

• Fat

  41g

• Saturates

  9g

• Fibre

  3g

• Sugar

  17g

• Salt

  0.6g

Ingredients

• 2 small chicken
• 6 tbsp olive oil
• small bunch coriander
• 2 tbsp sumac (see tip, below)
• 1 tbsp cumin seed
• 1 tbsp fennel seed
• 2 tsp chilli flakes
• 2 garlic cloves
• zest and juice 2 lemons
• 4 tbsp pomegranate molasses
• 250g natural yogurt, mixed with 1-2 pinches saffron, to serve
• For the apricots
• 12 apricots, halved and stoned
• 2 preserved lemons, rinsed, seeds removed, finely chopped
• 3 tbsp clear honey
• 1 tbsp orange blossom water
• 4 tbsp white wine vinegar

Directions

1. Spatchcock the chickens-see tip, below, or ask your butcher to do it for you. Put the olive oil, coriander, sumac, cumin, fennel, chilli, garlic, lemon zest and juice, pomegranate molasses and some ground black pepper into a food processor or blender, and whizz to a paste. Divide between 2 large food bags, add a chicken to each, then squeeze out the air and seal before giving everything a good squelch to coat thoroughly. Marinate for 24-48 hrs in the fridge, turning and squishing every so often.
2. Fire up a barbecue and let the flames die down, or heat oven to 220C/200C fan/gas 7. Lift the chicken out of the bags and season well with salt. Barbecue or roast the chicken for 25-30 mins on each side until crisp and cooked through. Set aside on a platter, loosely cover with foil, to rest while you do the apricots. If you roasted rather than barbecued, keep the tin juices warm for serving.
3. Put the apricots in a small, snug roasting tin. Whisk the preserved lemon, honey, orange blossom and vinegar with some seasoning. Pour over the apricots and roast, or sit on the barbecue, for 20 mins until soft.
4. Serve the chicken with any cooking juices, the apricots and saffron yogurt.

Read More

Chicken Tikka Burgers

This Indian dish is traditionally cooked in a clay oven, but works on the barbecue too- try with homemade tamarind chutney and herb salad

• Cooking Time Prep 20 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  438

• Protein

  37.1g

• Carbs

  52.3g

• Fat

  8.7g

• Saturates

  3.1g

• Fibre

  4.8g

• Sugar

  9.6g

• Salt

  1.7g

Ingredients

• 6 small chicken breasts
• 6 burger buns (we used ciabatta)
• For the marinade
• 2 tbsp tomato purée
• 200g pot Greek yogurt
• thumb-sized piece ginger, very finely grated
• 4 garlic cloves, very finely grated or crushed
• 2 tbsp garam masala
• ½ tsp ground cinnamon
• ½ tsp ground cayenne pepper
• juice 1 lemon, plus wedges to serve
• For the chutney
• 2 tomatoes, chopped
• 1 small red onion, chopped
• 1 green chilli, chopped
• 1 tsp tamarind pulp
• 2 tbsp tomato ketchup
• For the salad
• ½ cucumber, sliced
• 1 Little Gem lettuce, shredded
• small bunch mint, leaves picked
• 1 small red onion, halved and finely sliced

Directions

1. Mix the marinade ingredients in a bowl. Open out each chicken breast and flatten slightly. Place the chicken in the marinade for at least 2-3 hrs. Meanwhile, mix the chutney ingredients together and set aside. (It will keep in the fridge overnight.)
2. Heat the BBQ until the coals are ashen, then griddle the chicken for 4-5 mins on each side until cooked through. Toss the salad ingredients and place the chicken in the buns with the salad and spoonfuls of chutney. Serve with lemon wedges.

Read More

Griddled Chicken With Lemon & Thyme

A brilliant way to transform chicken breast in less than 20 minutes

• Cooking Time Ready in 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  201

• Protein

  34g

• Carbs

  1g

• Fat

  7g

• Saturates

  1g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.21g

Ingredients

• 4 skinless chicken breasts
• 1 lemon, grated zest and juice
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 garlic cloves, crushed
• ¼ tsp dried thyme
• houmous, kalamata, olives and lemon wedges, to serve

Directions

1. Mix the chicken breasts with the lemon zest, 2 tbsp lemon juice, the olive oil, garlic and thyme.
2. Season, then cook on a heated griddle or on a barbecue for 4-5 mins each side. Serve the chicken with a generous dollop of houmous, a drizzle of olive oil, plus the olives and lemon wedges.

Read More

Red Curry Chicken Kebabs

Chicken and kebabs are two of our most popular choices so this former cover star is a real winner - for barbecues or the grill

• Cooking Time Prep 15 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  251

• Protein

  36g

• Carbs

  10g

• Fat

  8g

• Saturates

  3g

• Fibre

  2g

• Sugar

  8g

• Salt

  0.85g

Ingredients

• 2 boneless, skinless chicken breasts, cut into large chunks
• 2 tbsp Thai red curry paste
• 2 tbsp coconut milk
• 1 red pepper, deseeded and chopped into chunks
• 1 courgette, halved and cut into chunks
• 1 red onion, cut into large wedges
• 1 lime, halved, to serve

Directions

1. Fire up the barbecue or heat a griddle pan to high. Tip chicken, curry paste and coconut milk into a bowl, then mix well until the chicken is evenly coated. Thread vegetables and chicken onto skewers. Cook the skewers on the barbecue or griddle for 5-8 mins, turning every so often, until the chicken is cooked through and charred. Serve with herby rice, salad and a lime half to squeeze over.

Read More

Lemon & Five-Spice Chicken

Give your chicken some zing, on the grill or BBQ

• Cooking Time Prep 5 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  493

• Protein

  50g

• Carbs

  7g

• Fat

  30g

• Saturates

  9g

• Fibre

  0g

• Sugar

  7g

• Salt

  2.25g

Ingredients

• 2 lemons
• 3 tbsp light muscovado sugar
• thumb-sized piece ginger, shredded (no need to peel)
• 2 garlic cloves, crushed
• 5 tbsp soy sauce
• ½ tsp Chinese five spice powder
• splash dry sherry or dry white wine
• 8 chicken thighs

Directions

1. Juice 1 lemon and cut the other into slices. Put in a large food bag along with remaining ingredients and shake well to coat. leave for 10 mins (or up to 24 hrs if making ahead).
2. Heat the grill to high or fire up the barbecue. lift the chicken out of the marinade, shake off excess, then cook under a grill or on a barbecue for 20 mins, spooning over the marinade every few mins. Turn occasionally, until cooked through and dark golden brown. Great served with new potatoes and a green salad.

Read More

Spiced Smoky Barbecued Chicken

Try Aussie chef Ben O'Donoghue's bonza barbecued chook - it really is finger licking good

• Cooking Time Takes 35-45 minutes
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  628

• Protein

  47g

• Carbs

  2g

• Fat

  48g

• Saturates

  13g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.58g

Ingredients

• 2 garlic cloves, peeled finely
• grated zest and juice of 1 lemon
• 2 tbsp Kashmiri spices mix, or good-quality curry powder
• 1 dried bird's-eye chilli, seeded and crushed, or a pinch of chilli flakes
• 3 tbsp olive oil
• 12 chicken thighs, bone in, skin on
• 2 large bunches each rosemary and thyme
• 2 branches fresh bay leaves

Directions

1. Make the marinade. Smash the garlic with a little salt using a pestle and mortar. Add the lemon zest and juice, the spice mix, chilli, oil and a good grinding of black pepper. Mix to a paste. This can be done in a mini food processor.
2. Toss the chicken in the marinade and set aside while you light the barbecue. When the barbecue's hot, lay the bunches of herbs on the grid and put the chicken, skin side up, on top. Close the lid, if your barbecue has one, and cook the chicken on the smouldering herbs for about 10 minutes until the meat starts to colour. Turn the chicken and continue to cook for a further 20-30 minutes, turning as necessary, until it is slightly charred from the burnt herbs and cooked through to the bone.

Read More

Paprika Chicken Ciabattas

Turn an open sandwich into a filling and easy meal, with this fast and flavoursome recipe

• Cooking Time Prep 5 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  520

• Protein

  42g

• Carbs

  41g

• Fat

  22g

• Saturates

  4g

• Fibre

  2g

• Sugar

  3g

• Salt

  1.41g

Ingredients

• 4 skinless chicken breasts
• juice 1 lemon
• 1 tbsp smoked paprika
• olive oil, for drizzling
• 1 ciabatta loaf
• 1 garlic clove, crushed
• 4 tbsp mayonnaise
• 8 romaine lettuces leaves, torn

Directions

1. Cut the chicken breasts in half horizontally and lay each between two sheets of cling film. Bash with a rolling pin until about 1cm thick.
2. Squeeze lemon juice over the chicken and dust with the paprika. Season with salt and pepper, and drizzle with a little olive oil. Lay on a hot griddle pan or barbecue and cook for 3-4 mins on each side until charred and cooked through.
3. Halve the ciabatta horizontally and lay, cut side down, on the pan for 1 min. Mix the crushed garlic and mayonnaise, then spread over the cut side of each ciabatta half. Top with the lettuce and chicken, then season with a little salt and pepper. Cut in half to serve.

Read More

Jerk Chicken With Rice & Peas

The Jamaican marinade has many versions, but John Torode likes his super spicy with a dash of soy and served with coconut basmati

• Cooking Time Prep 25 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  757

• Protein

  38g

• Carbs

  48g

• Fat

  43g

• Saturates

  18g

• Fibre

  6g

• Sugar

  14g

• Salt

  2.6g

Ingredients

• 12 chicken thighs, bone in
• 1 lime, halved
• hot sauce, to serve (optional)
• For the jerk marinade
• 1 big bunch spring onions, roughly chopped
• thumb-sized piece ginger, roughly chopped
• 3 garlic cloves
• ½ a small onion
• 3 scotch bonnet chillies, deseeded if you want less heat
• ½ tsp dried thyme, or 1 tbsp thyme leaves
• juice 1 lime
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 3 tbsp brown sugar
• 1 tbsp ground allspice
• For the rice & peas
• 200g basmati rice
• 400g can coconut milk
• 1 bunch spring onions, sliced
• 2 large thyme sprigs
• 2 garlic cloves, finely chopped
• 1 tsp ground allspice
• 2 x 410g cans kidney beans, drained

Directions

1. To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you're having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up-don't be tempted to add water, as you want a thick paste.
2. Taste the jerk mixture for seasoning-it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it's not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
3. Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
4. If you want to barbecue your chicken, get the coals burning 1 hr or so before you're ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through.
5. While the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.
6. Add the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.

Read More

Sweet & Sour Chicken Skewers With Fruity Noodles

Kid friendly and easy to barbecue, these low-fat skewers are sure to become a family favourite

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  545

• Protein

  44g

• Carbs

  83g

• Fat

  6g

• Saturates

  2g

• Fibre

  4g

• Sugar

  19g

• Salt

  1.92g

Ingredients

• 425g can pineapple chunks, drained, juice reserved
• 4 tbsp tomato ketchup
• 2 tbsp white wine vinegar
• 6 skinless chicken thighs, cut into chunks
• 2 red chillies, deseeded and chopped
• 1 red pepper, cut into chunks
• 3 egg noodles nests
• small bunch spring onions, sliced

Directions

1. Mix the pineapple juice, tomato ketchup, vinegar and some seasoning together. Reserve half, then add the rest to a bowl with the chicken and half the red chilli. Marinate for 5 mins.
2. Thread the chicken, pepper and half the pineapple onto 8 skewers.
3. Heat your grill, or fire up a barbecue. Brush any excess marinade over the skewers, then grill or barbecue, turning regularly, for about 8 mins or until the chicken is starting to char at the edges and is cooked through.
4. Meanwhile, cook the noodles following pack instructions, drain, then stir through the remaining pineapple, chilli and spring onions. Serve with the remaining sauce on the side or drizzled on top of the skewers.

Read More