The British weather has really helped with lockdown (for me). I have enjoyed going for strolls, indulging in milkshakes and getting the barbecue sizzling. Dukeshill Ham kindly gifted me with a fantastic hamper full of free-range, fresh, good quality meat. This just added to the excitement of lush meals outdoor.
Here are some sizzling recipes you need to try out.
ITALIAN BBQ PORK CHOPS
- 2 thick-cut pork chops
- 2 tbsp brown sugar
- 1 tbsp crushed garlic
- 3 tbsp tomato ketchup
- 2 tbsp mustard
- 5 tbsp balsamic vinegar
- Salt & pepper to taste
- Mix all the ingredients together
- Rub it into the pork chops. Marinate for at least for 2 hours
- Either BBQ or cook in the oven. Take off excess sauce. Halfway through, brush on any excess marinade.
DIVINE CHICKEN THIGHS SERVED IN AN EPIC BBQ PLATTER
DIVINE CHICKEN THIGHS
- 4 Chicken Thighs
- 3 tbsp demerara sugar
- 2 tbsp smoked paprika
- 1 tbsp black pepper
- 2 tbsp ground ginger
- 2 tbsp garlic granules
- 2 tbsp mixed herbs
- salt to taste
- oil to rub
- Mix all the ingredients and rub it into the thighs. To help the rub penetrate into the thighs, made about three deep slits in the thighs
- Sizzle on the barbecue or bake in the oven until crisp
BBQ SAUSAGES, HUMMUS AND VEGETABLE SKEWERS
- Sausages: Free-range sausage & BBQ Sauce (I used Jack Daniels Sauce but anyone will do)
- Skewers: Mushrooms, Courgettes, Red Onions, Mixed Peppers, Mixed herbs, olive oil, salt & pepper
- Quick Hummus (3 ways): 1 can chickpeas, cooked beetroot, tahini, avocado, lime, lemon, ground cumin, coriander, crushed garlic chilli flakes, salt & pepper
- Sausages: Glaze the sausages on with the sauce and barbecue. Halfway through, apply more sauce onto the sausages to give it that extra flavour. The Dukeshill sausages were really juicy and the bbq sauce just gave them a caramelised coating.
- Skewers: Slice courgettes, roughly chop peppers, onions into chunky pieces. Add in whole mushrooms to the rest of the vegetables, drizzle with olive oil, mixed herbs, salt and pepper. Give it a good mix. Oil the wooden skewers lightly then prepare them carefully put in each vegetable, alternating them to give a colourful skewer. These don’t take too long on the bbq.
- Quick Hummus: Why have one variety of hummus when you can have three right? With one can of hummus, I was able to create three different types; Original, Beetroot and Avocado. If you like it more punchy, add more garlic. If you like it citrussy you can add more juice. The olive oil binds it all together and I found you need a lot of it so just start with the below and if you need more add it in. Boil the drained chickpeas so the skin peels off them. Divide the chickpeas in half. One half then needs to be split again for the beetroot and avocado hummus.
Plain hummus: blitz the chickpeas with 1 small clove garlic, 2 tbs tahini, 1/2 lemon juice, 4-5 tbs olive oil.
Beetroot hummus: blitz together chickpeas, 1 tbs tahini, 2 cooked beetroots, 1/2 lemon juice, zest of 1/2 lemon,1/2 small clove garlic, 1 tsp ground cumin, salt to taste 2 – 3 tbs olive oil
Avocado hummus: blitz together chickpeas, 1 tbsp tahini, 1 ripe avocado, 1/2 small clove garlic, 1 tbsp coriander, 1/2 lime juice, a pinch of chilli flakes, salt to taste 2-3 tbs olive oil
- Have a tasty spread with the chicken, sausages, vegetable skewers and hummus. I also added a rocket, red onion and parmesan salad drizzled with balsamic glaze
ROSEMARY & GARLIC BARNSLEY LAMB CHOPS
- 2 thick barley lamb chops
- 2 sprigs of rosemary
- 2 tsp of crushed garlic
- 2 tbsp of balsamic vinegar
- 1 tbsp of olive oil just to massage it all in
- salt & pepper to taste
- Mix all the ingredients together and rub them into the lamb chops. Let this marinate in the fridge for at least 2 hours.
- Sizzle away until the juices have just stopped running.
- I served the lamb with crushed new potatoes. I boiled them, roughly mashed them, added some oil, crushed garlic and thyme and let them get crispy in the oven.
BACON NAAN ROLLS
- Bacon Belly Strips (or streaky bacon)
- Susie’s Chilly Jelly (any chilli jam will work)
2 cups of self-raising flour
1 cup greek yoghurt
pinch of salt
- Naan: Mix the ingredients together and knead to form a soft dough. Split into equal balls (just bigger than a golf ball). Flour your surface. Roll each one out or flatten it. If it gets sticky, sprinkle flour. They need to be about 3-5 mm thin. Cook each side on medium heat for about 2 mins in a pancake pan
- Sizzle the bacon belly strips until crispy. These belly strips are so succulent and have a nice texture to them.
- Spread some yoghurt and chilly jelly on the naan. Add a couple of strips of the bacon, top with chopped coriander and enjoy.
LAMB KEBAB SKEWERS
- Trimmed lamb fillet
- 2 tbsp tandoori powder
- 1/2 juice lemon
- 80 g yoghurt
- 1 tsp crushed garlic
- 1 tsp red chilli powder (optional)
- 1 tbsp olive oil
- salt to taste
- Chop the lamb into cubes
- Mix the rest of the ingredients together and marinate the lamb. I used the same marinade for chopped paneer. Let this marinate for at least two hours
- Lightly wet the wooden skewers and put the lamb through. Leave at least 1 cm gap in between each cube of lamb
- Sizzle on the barbecue and serve with a squeeze of lime. You can enjoy it on its own or with Naan (see recipe above) and a yoghurt tarnished with chilli powder, ground cumin and salt.
This was really simple. Kev eats beef and he loves the natural taste of it. All I made to go with it was a garlic coriander butter disc. Really simple: melt butter and add in some crushed garlic and chopped coriander. Put it on a mould and stick it back in the fridge for a couple of hours.
I rubbed a bit of salt & pepper on the ribeye steak. Drizzled a bit of olive oil on it before putting it on the barbecue. Once cooked, I sprinkled some salt on it then put the garlic butter on it. Served with a rocket, parmesan and red onion salad, Kev enjoyed the quality steak.
The meat was packed well when it arrived in a lovely branded picnic basket.
BARBEQUE PORK RIBS
Dukeshill pack contained two pre-marinated and cooked pork ribs. All we needed to do was heat them up and add a bit of barbecue flavour to it. Served with sweetcorn and garnished with spring onions, the pork ribs were tender and definitely went down a treat.
One thing is for sure, I will be ordering from Dukeshill Ham Co Ltd because the quality of the meat was superb and that made each dish even more enjoyable. They won the Farm Shop & Deli Online Business of the year award this year and it is clear why.
You can place the dishes in an oven if you do not have a barbecue.
Are you a barbecue fan?
Disclaimer [AD]: I was invited to Burleighs Gin to experience the Gin School. All photos and opinions are my own.