When the heat is on – and the backyard or balcony beckons – fire up the barbecue for easy to inventive evening meals. Sorry snag, we’ve outgrown you.
Recipe : The single best marinade
Simple and spicy-sweet, you will want to slather this balsamic glaze on everything.
- 3 cups balsamic vinegar
- 1 clove garlic, smashed
- Pinch of chilli flakes
- 2 tbsp. finely chopped fresh herbs (rosemary, basil, thyme, parsley or a combo of all)
- Pinch of salt
Combine vinegar and garlic in a medium saucepan and bring to the boil over high heat.
Reduce the heat to medium and cook until balsamic is thickened and reduced to 1 cup.
Remove garlic, stir in herbs and salt and let cool to room temperature. Drizzle over just-grilled veg, meat or fish.
Recipe : Mexican corn on the cob
A popular street snack in Mexico, bring the creamy, smoky and zesty flavours to your next barbecue.
- 8 corn on the cob
- 100g melted butter
- Salt and pepper to taste
- 160g finely grated Pecorino Romano cheese
- 1 lime cut into wedges
- Peel the cobs and bring to the boil in a large pan of water. Simmer for about 15 minutes until cooked. Drain and allow to dry.
- Brush with melted butter and season with salt and pepper. Place on a barbecue or in a preheated griddle pan and cook, turning until lightly charred.
- Meanwhile, spread out the cheese on a shallow tray. Pour the remaining melted butter into another shallow tray. Roll the grilled corn in the butter, sprinkle with paprika, and then roll in the cheese. Serve with a wedge of lime.
Recipe – haloumi and zucchini skewers
Serve these Greek-inspired kid and grownup friendly kebabs as a starter or side.
- 3/4 tsp chilli powder
- Small chopped handful mint
- Zest and juice of 1 lemon
- 3 tbsp. extra-virgin olive oil
- 3 zucchini, cut into 1cm round pieces
- 350g haloumi cheese, cubed
- Mix the chilli, half the mint, lemon zest and juice, oil, zucchini and haloumi. Leave to marinate for 30 mins.
- Soak 12 wooden skewers for 20 mins.
- Thread the zucchini and haloumi onto the skewers. Cook on the barbecue or grill, for 7-8 minutes, turning halfway through and brushing with the remaining marinade.
- Scatter over the rest of the mint to serve.
Is it done yet?
Don’t serve mooing burgers or rubbery sirloin again. Look no further for your fool-proof grilling guide…
- Cook for: 3-4 minutes for most, 8-10 minutes for harder types like carrots
- Done when: It’s firm, but you can pierce it with a fork or skewer
- Cook for: 4-5 minutes each side for a 2-3cm thick fillet
- Done when: It’s flaky and opaque
- Cook for: 3 minutes on one side, 4-5 minutes on the other side for medium, or 6-7 minutes for well done
- Done when: You make an incision and it’s your desired shade of pink
- Cook for: 6-8 minutes per side boneless, 10-15 minutes per side bone-in
- Done when: The juices run clear
- Cook for: 2-3 minutes
- Done when: It is warm and shows grill marks
- Cook for: 2-3 minutes each side for rare, 4-5 minutes each side for medium, 6-7 minutes each side for well done (for a 3cm thick steak, turning only once)
- Done when: You push the steak with your metal tongs. Rare – soft, medium – slightly firmer and springy, well done – very firm with no spring