Barbecuing with Andy Napier

Barbecuing with Andy Napier

Barbecuing with Andy Napier

Award winning chef Andy Napier, chatted to us about how to cook two delicious summer barbecue meats and what side dishes to accompany them with. Take a look at his two incredible recipes and have a go at making them yourself this summer.

Kansas Barbecue Beef Marinade

BBq SauceTo accompany this succulent meat dish, I would make crushed new potatoes with garlic and parsley and a rocket salad. After you have cooked the steak, remove it from the pan and let it rest for half the amount of time that it was cooking for. This leads to the steak becoming more tender as the muscle fibres in the meat relax as it rests. Makes 10 portions


900g ketchup
160g tomato paste
1litre apple juice
160g white wine vinegar
140g dark brown sugar
10g black pepper
20g Dijon mustard
50g smoked paprika
2 birds eye chillies (de-seeded if you don’t want it too hot)
15g garlic powder
15g onion powder
5g ginger powder
Salt to taste (after cooking)


Simply add all the ingredients together and mix thoroughly or blitz in a food processor. Cover the Scotch beef in the marinade and refrigerate for around 6 hours.

New Potatoes with Garlic and Parsley

New potatoesINGREDIENTS:

500g new potato
50g butter
50g parsley
2 cloves garlic crushed (more to taste if needed)


Cook new potatoes till soft and then drain them. Blitz the butter, parsley and garlic together and add them to the potatoes. Mash together with a fork and serve next to a rocket salad with a balsamic dressing.

Lamb Chops Marinade


50g fresh thyme
50g fresh rosemary
1 bulb crushed fresh garlic
100g olive oil
Salt and pepper


Mix all the ingredients in a bowl and coat the lamb chops. Marinade for around six hours. Cook the chops on the barbecue and let the meat rest for half the cooking time for extra tenderness.

Couscous salad


200g couscous
200ml boiling water
50g butter
2 medium tomatoes
1 large red onion
50g fresh coriander
1 Lemon juiced
Salt and pepper to taste
50ml olive oil


Place the couscous in a large bowl, and add the butter and boiling water.

Cover with cling film and leave for 10 minutes, stirring occasionally, before removing the cover to allow it to cool.

Dice the tomatoes and red onion, and chop the coriander. Add all of them to the cooled couscous and mix gently. Finally, add the lemon juice, olive oil and then season to taste.

Mint Yoghurt


200g natural Greek yoghurt
50g mint
75g cucumber
Salt and pepper


Place the yoghurt in a bowl.

Cut the cucumber in half lengthwise and using a teaspoon, scoop out the seeds. Grate the cucumber and squeeze out any excess moisture that could cause the dip to become too watery.

Finely chop the mint and all the ingredients together. Season to taste.

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