Food & drink
JULY 10 Go to town with the ultimate in barbecues, the Spirit made by Weber, available from Rapid, £499.99
Sue Kelbrick turns up the heat in her quest for the perfect barbecue THE Famous Five once said: “Everything tastes better in the fresh air.” And there’s nothing the British love more than a barbecue. There's something irresistible about the prospect of food sizzling over smoky charcoal and eating outdoors with friends and family on a warm sunny day. At the first hint of sunshine, we drag our rusty BBQ out of the shed and can be found desperately trying to light it. Then it’s customary for the males of the household to take up their position with tongs in hand, trying not to burn the bangers. Lots of people are throwing World Cup BBQs this summer. So if you’re planning to throw a shrimp on the barbie and entertain your guests, banish those boring burgers and surprise them with something out of the ordinary. Here’s some ideas of how to make your BBQ go with a bang! Put safety first with this attractive barbecue fire bucket, £50 from Utility
Developed by chef Anthony Worrall Thompson, this fabulous kettle charcoal barbecue is £75 and is available from www.woolworths.co.uk
Keep it green and make a fashion statement with this green bucket barbecue, £9.98 from B&Q
Big Apple storage box, £45 from Utility
The Mini-Burn, an environmentally friendly alternative to gas and electric heaters, which burns garden waste and logs and has two hot plates for cooking. Available from www.friartuckbbq.co.uk, £300
Barbecue recipes courtesy of Sainsburys NOW you have got all the gear, it is time to impress your family and friends with your repertoire of delicious barbecue recipes...
Barbecue king prawn skewers Ingredients: ● 1 green chilli, deseeded and finely chopped ● 180g raw king prawns, peeled ● 1 large avocado, peeled, halved, stoned and cut into chunks ● Pack of coriander and lemon cous cous ● Lemon
Method: ● Mix the chilli with the king prawns and avocado and then thread the prawns and avocado chunks alternately onto four skewers. ● Cook on a preheated barbecue for 5-8 minutes, turning occasionally, until the prawns are cooked through and the avocado slightly charred. ● Prepare the cous cous following the instructions on the pack and squeeze some lemon juice over the skewers. ● Serve the two together for a fabulous summer barbecue treat.
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Harissa and lime burgers Ingredients: ● 500g turkey mince ● 2 large crushed garlic cloves ● 1 tablespoon harissa paste ● 1 small onion, finely sliced ● Zest and juice of 1 lime ● Oil to brush ● 4 ciabatta rolls ● Thick beef tomato slices ● Rocket leaves ● Light mayonnaise
Method: ● Preheat the barbecue or the grill to a medium heat. ● In a bowl, mix together the turkey mince, crushed garlic cloves, harissa paste, onion and the lime zest and juice. Season well. ● Divide into 4 and form into burgers. ● Brush the burgers with a little oil and barbecue or grill for 15 minutes, until cooked, turning halfway. ● Split 4 ciabatta rolls in half and barbecue or grill until toasted. ● Put thick slices of beef tomato and rocket leaves into the rolls and top each with a burger and some light mayonnaise.
M&S Barbecue kit
● IF you’d rather spend time enjoying yourself than manacled to the barbecue then why not cheat? Check out the Rub and Glaze kit, £1.99 from M&S which gives you a choice of three delicious flavours to rub onto your meat, including Sticky Barbecue, Spiced Cajun or Smoky Mexican. Simply leave to marinate for 20 minutes and then cook on the barbecue to seal the flavour before covering with the matching glaze for the final 15 minutes of cooking time for perfectly marinated meat.
Simple Cherry Colada BARBECUING is very thirsty work so wet your whistle with this fruity cocktail, courtesy of Cherrygood.
Ingredients: ● 1 measure coconut rum (Malibu ®) ● 3 measures Cherrygood ● 1 measure freshly squeezed lime juice
Method: Half fill a cocktail shaker with ice. Pour over coconut rum, Cherrygood and lime juice. Shake to mix and chill. Pour into a Martini glass and decorate with a cocktail umbrella.