Delicious barbecued mackerel
Ingredients:
- 2 whole mackerel (gutted and cleaned)
- 2 tsp sunflower oil
- A piece of thumb-sized ginger, finely shredded
- 3 garlic cloves, thinly sliced
- 2 red chillies, shredded
- A bunch of spring onions, finely shredded
- A 250g pack of cherry tomatoes, quartered
- 1 tsp Chinese rice vinegar
- 1 tbsp light soy sauce
Method:
- Light the barbecue
- Slash the mackerel a few times on each side
- Season with black pepper
- Barbecue the mackerel for 3-5 minutes on each side until cooked through
- Heat oil in frying pan and place pan on barbecue rack (or on normal hob)
- Fry the ginger, garlic and chillies for around 2 minutes until the garlic is lightly golden
- Take the pan off of the heat and throw in the spring onions and cherry tomatoes
- Place the fish onto a plate
- Splash with vinegar
- Spoon what’s in the pan over to the plate
- Splash with soy sauce
Nutritional information:
Calories | Fat | Saturates | Carbs | Sugars | Fibre | Protein | salt |
586 kcal | 44g | 8g | 7g | 6g | 2g | 40g | 1.78g |
Barbecued oysters at only 196 kcal
Ingredients:
- 12 rock oysters
- chunks of bread, to serve
For the butter
- 60g butter, at room temperature
- 1 tsp parsley leaves
- 50g parmesan, grated
- 2 garlic cloves, crushed
- 1 tbsp lemon juice
- 1 tsp cayenne pepper
- 2 tsp smoked paprika
- 1 tsp onion powder
Method:
- Beat the butter in a small bowl until fully soft before adding remaining ingredients
- Lay a piece of cling film out on a clean work surface
- Spoon the butter out into the centre, then roll up tightly into a sausage like shape and keep in the fridge until ready to use
- Light the barbecue and let it burn until the coals are white hot
- Shuck the oysters
- Fold a tea towel into a strip and lie it onto a chopping board
- Put the oysters onto the towel with the curved side down and wrap the towel over to sandwich it
- Use a strong knife to firmly pierce the hinge of the oyster, then turn it to open the oyster until you hear a pop sound
- Work the knife around the edge of the shell until you are able to remove the lid
- Disconnect the oyster from its shell on the bottom so it sides out easily
- Place a bit of the butter onto the top of each oyster and put on the barbecue for 6 minutes or until bubbling
- Serve with chunks of bread
Nutritional information:
Calories | Fat | Saturates | Carbs | Sugars | Fibre | Protein | Salt |
196 kcal | 17g | 10g | 2g | 1g | 1g | 8g | 0.6g |
Vegetarian halloumi kebabs
Ingredients:
For kebabs
- 2 medium courgettes
- 1 large red onion
- 250g low fat halloumi cheese, cut into 16 chunks
- 16 cherry tomatoes
For the lemon base
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp fresh thyme leaves (preferably lemon thyme)
- 1 tsp Dijon mustard
- Pitta bread, to serve
Method:
- Halve the courgettes lengthways, then thickly slice
- Cut the onion into wedges and separate into pieces
- Thread the halloumi, cherry tomatoes, courgettes and onion onto eight skewers
- Cover and chill the kebabs until you are ready to cook
- To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning
- Light the barbecue
- Arrange the kebabs on the racks
- Stir the baste together again to make sure all ingredients are blended together before brushing the kebabs with it
- Cook for 4-5 minutes, turning often until the cheese begins to turn golden and the vegetables are just tender
- Serve with warm pitta bread
Nutritional information:
Calories | Fat | Saturates | Carbs | Sugars | Fibre | Protein | Salt |
194 kcal | 11g | 5g | 7g | 0g | 1g | 17g | 2.4g |
Healthy barbecued pepper melts
Ingredients:
- 4 mixed romano peppers
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 120g taleggio, thinly sliced
- 6 fresh thyme sprigs
- 2 tsp balsamic vinegar
Method:
- Light the barbecue
- Halve the peppers lengthways and shake out the seeds
- Set aside 6 halves and thinly slice the remaining 2
- Heat the oil in a pan then add the onion and sliced peppers and cook for 10-15 minutes, stirring often until softened and dark golden
- Spoon the mixture into the pepper halves and top with slices of cheese
- Press a thyme sprig on top of each one and grind over some black pepper
- Cook over medium coals on the barbecue for 15-20 minutes until the peppers are tender and the cheese has melted
- Splash over a little balsamic vinegar and serve hot
Nutritional information:
Calories | Fat | Saturates | Carbs | Sugars | Salt |
165 kcal | 10g | 4.1g | 12g | 10.2g | 0.6g |
Easily made pork, bacon and sage escalopes
Ingredients:
- 3 thin pork loin steaks
- 6 rashers of streaky Bacon
- 14 large sage leaves
- 4 tsp Maille Wholegrain Mustard
- 1 tbsp clear honey
- 4 tbsp olive oil
- 2 tsp Aspall Organic Cyder Vinegar
- 1 tsp Lea & Perrins Worcestershire Sauce
Method:
- Light the barbecue
- Cut pork steaks in half then space them apart slightly on a chopping board that has been lined with cling film
- Cover with second sheet of cling film and bash out thinly with meat mallet or rolling pin
- Wrap a bacon rasher around each piece of meat, tucking 2 sage leaves under each
- Use wooden cocktail sticks to hold the bacon and sage leaves in place then chill until ready to cook
- In a small bowl, blend together 2 tsp of the mustard, the honey, 2 tbsp of the oil, the vinegar and the Worcestershire sauce to make a dressing. Mix well with a fork and reserve
- Finely chop the remaining sage leaves and mix in a separate bowl with the remaining mustard and oil for basting
- Cook the meat on the barbecue rack for 3-5 minutes on each side, basting with the mustard oil mixture you just prepared
- Serve with the dressing spooned over
Nutritional information:
Calories | Fat | Saturates | Carbs | Sugars | Protein | Salt |
284 kcal | 21.3g | 5.4g | 4.6g | 4.2g | 18.5g | 1g |
Drunken fruit parcels
Ingredients:
- 4 ripe peaches/nectarines
- 200g blackberries
- 3 tbsp demerara sugar
- Brandy/rum
- Double cream and biscuits
Method:
- Have 4 sheets of foil and fold each one in half
- Halve the peaches/nectarines, remove the stones and slice into wedges
- Divide equally among the 4 foil sheets along with the blackberries
- Scatter with sugar and drizzle with brandy/rum before closing the foil to form the parcels
- Place parcels in fire’s embers/barbecue coals and cook for 20-25 minutes until soft and bubbling
- Crumble over the biscuits and serve with cream
Nutritional information:
Calories | Fat | Saturates | Carbs | Protein | Fibre |
134 kcal | 0.2g | None | 24.5g | 2g | 5.1g |
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