Phil's summer barbecue with a twist
Phil Vickery is waging war on boring burgers and sad sausages with some easy ideas to jazz up your meat, fish and veggies. And as if that wasn't enough, we've got one of the most indulgent food stalls around, The Dessert Deli, ready to serve a little Friday indulgence in the form of chocolate honeycomb mousse and salted caramel tart!
Preparation time: 10 minutesCooking time: None
Ingredients
1 tbsp sweet smoked paprika3 tsp soft light brown sugar, broken up well½ tsp chilli powder2 tsp celery salt2 tsp dried garlic powder1 tsp English mustard powder1 tsp ground black pepper½ tsp ground cumin½ tsp table salt
Method
Just mix well, then pat onto peeled, defrosted freshwater prawns (bigger the better) or any other fish.
Brush the fish lightly with a little beaten egg white so the rub sticks well, then grill on lightly oiled bars.
Chimmichurri pesto
Serves: 4-6Preparation time: 10 minutesCooking time: None
Ingredients
8 cloves garlic, peeled1 tbsp fresh green chilli chopped6tbsp fresh coriander4 tbsp fresh parsley1 tbsp fresh oregano6 tbsp white wine vinegar8 tbsp extra virgin olive oilsalt and peppersugar
Method
Blitz everything in a food processor until you have a nice paste.
Pour out and season with salt, pepper and sugar.
Serve stirred through grilled vegetables or on freshly grilled burgers.
Red onion blackcurrant sausage glaze
Serves: 4Preparation time: 15 minutesCooking time: 20 minutes
Ingredients
4 tbsp extra virgin olive oil3 red onions, finely sliced1 tbsp garlic powder4 tbsp red wine vinegar150g semi dried cherries or cranberries200mls blackcurrant cordial or Cassis200mls watersalt and pepper
Method
Heat the oil and add the sliced onions and garlic powder, then cook for 3-4 minutes.
Add the vinegar, fruit, blackcurrant cordial or Cassis, and enough water to just cover the onions.
Simmer gently for 15 minutes with a lid on so onions soften.
Spoon about a third of the mix into a liquidiser, and blitz til smooth.
The left over mix season well with salt and pepper and vinegar.
Use the glaze to paint on grilled sausages or meats 5-6 minutes before the end of grilling to glaze nicely, then serve the rest of the onions as a relish.
Chicken yoghurt marinade
Serves: 4 medium chicken legs (8 pieces when cooked)Preparation time: 10 minutesCooking time: 20-25 minutes, gently
Ingredients
150g thick Greek yogurtjuice finely grated zest 1 lemon2 tbsp fresh mint finely chopped½ tsp ground cumin½ tsp ground coriander seeds1 tsp fried oregano½ tsp dried chilli powder2 tsp garlic powder½ small onion, finely chopped3-4 tbsp extra virgin olive oil
Method
Blitz all the ingredients in a small blender.
Coat the chicken legs in the marinade and chill well for 1 hour minimum.
Carefully grill the chicken over a low heat, turning occasionally, until cooked through and nicely glazed. Remove from the grill and cut in half and serve.