Banish boring BBQ recipes forever
With the heat wave set to hit this weekend, Phil Vickery's on hand with some easy ideas for the BBQ to ensure you can spend as much time in the sun as possible.
Phil's feast of grilled chicken and air-dried ham skewers and grilled wings with spicy peanut sauce all served with a crisp Thai style carrot salad will be a hit with the whole family this weekend.
Thai Style Spicy Carrot Salad
Serves: 2Preparation time 15 minutes plus marinating
Ingredients
1 lemon100g green beans, cut into 20 cm pieces10 cherry tomatoes, halved2 medium organic carrots peeled½ white cabbage
For the dressing
Juice 3 large limes3 tbsp tamarind paste3 tbsp nam pla (Thai fish sauce)2 garlic cloves, finely chopped2 heaped tsp finely chopped fresh red chilli3 tbsp light soy sauce1 heaped tbsp. caster sugar50 ml vegetable oilsalt and freshly ground black pepper
Method
Cut 8 paper-thin slices from the lemon and cut these into quarters. Place the lemon quarters, beans and tomatoes into a large bowl. Finely slice the carrots and cabbage in the food processor. Add into the bowl and mix well.
Place all of the dressing ingredients apart from the oil and salt into a medium jug and mix well. Finally add the oil in a thin stream and mix well. Pour the dressing over the salad and mix well, season to taste if needed.
Set aside for 20 minutes, at room temperature, then stir again and serve.
Grilled Chicken and Air dried ham skewers with peanut dipping sauce
Serves: 4 peoplePreparation time 15 minutesCooking time 15-20 minutes
Ingredients
For the dipping sauce
120g crunchy peanut butterPinch chilli powderJuice of 2 lemons2 tbsp finely chopped coriander, optional
For the skewers
2 skinned chicken breasts, each cut into 6 thin strips6 slices air-dried ham, each cut into 2 length waysVegetable oil, for greasingSalt and freshly ground black pepper
Method
Soak the skewers in cold water.
To make the sauce, place the peanut butter, chilli powder, 8-10 tablespoons water and the lemon juice in a small pan and gently heat until you have a sauce consistency. Add the coriander, transfer to an air-tight lidded container and chill until needed.
Thread the chicken on the skewers, then wrap the ham strips around the chicken. Secure either end of the ham on the skewer.
Lightly oil the chicken and the barbecue with a little oil dabbed onto kitchen paper. Season the kebabs and cook for 8-10 minutes on each side, until cooked through.
Serve hot with the chilled peanut sauce separately. You may need to add a little water to the sauce to thin it out after it has been chilled.
Grilled Chicken Wings
Serves: 4 personsPreparation time: 15 minutes plus chilling and marinating timeCooking time: 50 minutes
Ingredients
16 chicken wings1 carrot1 onion, chopped1 chicken stock cube1 tbsp toasted sesame oil2 tbsp Worcestershire saucePinch chilli powderPinch ground cuminVegetable oil for greasingSalt and freshly ground black pepper
Method
Remove the tips from the wings and discard, then cut each wing in half through the bone. Place the wings in a pan, add the vegetables and stock cube, cover with cold water. Bring to the boil, turn down the heat, so the chicken is just simmering. Season well and cook for 15 minutes. The meat should be cooked but not falling off the bone.
When the chicken wings are cooked through, strain them and set aside to cool. Transfer them to an air tight container and chill in the fridge.
Once the wings are chilled, add the sesame oil, Worcestershire sauce, chilli powder and ground cumin to the container and mix well to coat the chicken. Set aside in the fridge to marinate until you are ready to cook.
Grill the chicken wings on the barbecue for 3-4 minutes on each side until well browned. Serve with the peanut dipping sauce.