Seasonal Barbecue Recipes

Seasonal Barbecue Recipes

Laura Scott began her food career 20 years ago, starting at Claridges under chef John Williams. She worked at many other restaurants and ran The Regents Park Open Air Theatre for several years before becoming a freelance private chef.

Laura’s blog ‘How to Cook Good Food’ is full of globally and seasonally influenced recipes as well as musings about current food trends. She also has several cook books available, a successful supper club and works with various brands across the UK on developing new tasty recipes. We got in touch to find out if she’d let us in on the recipe for her favourite summer barbecue dish:

Korean Bulgogi Beef Baguette

beef baguette

INGREDIENTS:

4 mini baguettes
500g Scotch Beef bavette steak
1tbsp sesame oil
4tbsp Korean soy sauce or dark soy sauce
1tbsp umami paste
4 garlic cloves grated
1 inch piece of ginger peeled and finely grated
1tbsp light brown muscovado sugar
Lettuce leaves and finely sliced spring onions for garnish
 
(Makes 4 baguettes)

METHOD:

Slice the steak as thinly as you can using a very sharp knife and place it in a large bowl.
 
Combine all the marinade ingredients together and pour over the steak. Leave for 30 minutes and then in a large frying pan (or on a barbecue grill), sear the slices of meat for no more than 10-20 seconds on each side.
 
Remove the steak from the pan to rest. While you wait, slice the baguettes, prepare the lettuce and chop the spring onions.

Assemble the baguettes with all the ingredients, filling them all generously, and enjoy this Korean style steak sandwich!

Beef Fajita Burgers

burger

We caught up with Helen Jessup, the brains behind food blog, The Crazy Kitchen, to see if she had any tasty recipes for summer barbecuing. A recipe developer and food blogger living in the Midlands, Helen creates and shares everyday food for the everyday family. Her Beef Fajita Burgers are ideal for the warmer season and are sure to be a hit with both adults and kids.

Serves 6

INGREDIENTS:

2 garlic cloves, crushed
Zest of 1 lime
Handful of fresh coriander
Pinch of Salt
1 tsp. chilli powder
1 tbsp. olive oil
 
METHOD: 

Mix all the ingredients together with your hands in a large bowl. Form the mixture into burgers with your hands, with a burger press or by pushing them into a small round container lined with cling film. Place them in the fridge overnight.
 
Heat a non-stick frying pan over a medium-high heat or preheat your barbecue. Cook for 8-10 minutes on each side until cooked through. This time will vary depending on the thickness of your burger.
 
Place your cooked burger in a brioche bun along with the shredded lettuce, fried peppers and onions, cheese, fresh tomato salsa, avocado slices and tortilla chips.

Mummy Barrow’s Family Lamb Kebabs

Family Lamb Kebab

Mummy Barrow is a mum of three living in Hampshire. She describes herself as an appalling cook but says she has a talent for turning good quality ingredients into decent dishes perfect for all the family to enjoy. One such dish is her spiced Family Lamb Kebabs which she’s provided us with the recipe for below. They are perfect for the barbecue and offer a wide variety of exotic flavours to spice up your summer meals.

Some of my most powerful memories of spending six years in the Middle East are of the food. Incredible chicken shawarma, falafel, tabbouleh and hummus like no other are particularly memorable, and it is also there that my love of kleftiko developed. I worked with a lot of Cypriot expats and they introduced me to this lamb that was slow cooked for over twelve hours, making the meat just fall apart when you ate it.

 It was that dish that then spoiled lamb for me too because if I couldn’t have the meat that good, I didn’t want it all. When Quality Meat Scotland asked me to share my favourite family lamb recipe, I was keen to get involved. I had no idea that Scotch Lamb was really a “thing”. Welsh lamb yes, especially as Mr Barrow spent holidays in Wales. But Scottish? I thought Scotland was all about the whisky beef but when you think about it, lamb makes sense too. Sheep roaming the Highlands eating heather and grass is going to mean the meat produced is tender and delicious.

 As it is now firmly barbecue season it only seemed right to give this much ignored meat another go at cooking at Barrow Towers. Inspired by my memories of Middle Eastern food, here is my “Quicker than 12 Hour Cooked Kleftiko but Just as Delicious” Scotch Lamb Kebab recipe. There is a warmth to these kebabs rather than an intense spicy taste, making them very child friendly. Also anything that involves being able to use your hands to assemble it is always going to be a hit, isn’t it? I hope you enjoy!

(Makes 4 kebabs)

INGREDIENTS:

1lb/500g Scotch Lamb mince
1 small onion finely chopped (or sliced in a food processor)
1tsp garlic puree
¼ cup ground pistachio nuts
1½ tsp salt
1 tsp black pepper
1 tbsp cumin powder
1 tbsp red pepper flakes

TO SERVE:

Warmed pitta bread
Guacamole or homemade yogurt sauce
Lettuce leaves
Red onion chopped into chunks
 

METHOD:

Mix together the kebab ingredients (except the oil) using your hands.

Divide into 12 portions and mould into balls.

Place on skewers alternating with the chopped red onion.

Barbecue until meat is cooked.

Serve with pita bread, lettuce, and guacamole or yoghurt sauce on the side.

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