BBQ Time!
Barbecue Recipes
Salmon Burgers with Smoked Cheese
You will need:
600g (1½ lb) skinless salmon
1 tbsp chopped fresh chives
2 tbsp cornstarch
1 tbsp chopped fresh parsley
120ml double cream
2 tbsp chopped shallots
1 tsp salt
¼ tsp white pepper
Non-stick cooking spray for spraying patties
6 sesame seed burger buns
225g (½lb) smoked Gouda or Jarlsberg cheese, cut into 6 slices
6 tbsp pickle relish
The salmon should be cut into small pieces and then, in batches, pulsed for around 15 seconds until coarsely ground.
Place the salmon, salt, parsley, chives, shallots, cornstarch and heavy cream into a mixing bowl, add salt and pepper and blend well.
The mixture should then be shaped into six half inch thick patties, placed on wax paper and placed in the fridge for about five minutes. Spray them with non-stick cooking spray before this.
Then, place them spray side down on a cooking grate and cook until well done, which will take around six to eight minutes. Serve in a bun with a slice of smoked cheese.
Makes 6 servings.
Stuffed Green Pepper Boats
You will need:
3 large green peppers, halved lengthwise and seeded
250g unseasoned croutons
60g grated mozzarella cheese
130g chopped tomato
2 tbsp chopped black olives
2 tbsp melted butter or margarine
2 tbsp chopped onion
¾ tsp leaf oregano
½ tsp garlic salt
80ml hot water
This is a dish that’s simple but will impress the neighbours for its taste and appearance.
All ingredients apart from the pepper should be combined and then half the mixture stuffed into each green pepper.
Place these in the centre of a nine-inch square piece of cooking foil and then shape the foil around the peppers, leaving the tops uncovered.
Cook over a moderate heat for about half and hour. For the last 10 minutes place a large sheet of foil over all of the peppers to thoroughly cook top edges.
Makes 6 servings.
Pineapple Bananas
You will need:
3 firm bananas
100g brown sugar
115g margarine, melted
Pinch of cinnamon
½ to 1 tsp rum extract or 2 tbsp dark rum
6 thin slices of pineapple, fresh or canned
Scoops vanilla ice cream
A tasty desert that will have your guests licking their lips.
The bananas should be cooked – still in their peel – on a medium-high flame for around seven minutes on each side until the peel goes a dark brown.
Stir together the brown sugar, pineapple, cinnamon and margarine until syrupy in texture.
Cut up the bananas into fourths and then baste these in the syrup along with the pineapple slices until they are glazed.
Rum or a rum extract should then be added before you place a pineapple slice in each bowl and top with ice cream and a section of the banana.
Mediterranean Lamb Kebabs
350g (12 oz) lamb fillet, cubed
1 tbsp olive oil
1 lemon
1 tbsp honey
1 red pepper, diced
4 tsp lamb seasoning
16 dried apricots
This is something far more exotic than a hot dog that’s simple to prepare and cook.
The lemon should be halved and the juice from one half poured into a large mixing bowl. The remaining half should be cut into eight pieces.
Add honey, oil and the lamb seasoning to the juice and blend these ingredients together.
Add the lamb, remaining lemon pieces, apricots and pepper then allow to marinate for up to a couple of hours in a fridge before threading alternate pieces onto a skewer. If using wooden skewers it’s worth soaking them in water first.
Cook on the barbecue for between 10 and 15 minutes, turning occasionally and spooning over any remaining marinade.
Makes 4 servings
Fresh salmon for your salmon burgers
Stuff your green peppers
Pineapple bananas
Barbecued kebabs
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