28 October 2016Last updated

Food | Recipes

Barbecue delights

Don’t give up on your barbecue just yet! We’ve got some refreshing recipes to end the season on a sizzling high

8 Apr 2016 | 12:00 am
  • A trio of dips.


A trio of dips

Serves 6 – 8

3 large aubergines, cubed
5 garlic cloves, skin on
1 onion, chopped
2 tbsp olive oil
2 tbsp finely chopped coriander
½ lemon, juice of
½ cup spring onions, finely chopped
½ tsp smoked paprika
4 large red peppers
A pinch of cayenne pepper
1 red chilli, seeded and finely chopped
2 tbsp olive oil
4 tbsp chopped sun-dried tomatoes
4 tbsp freshly chopped flat-leaf parsley
2 large ripe avocados
1 small red onion, finely chopped
1 garlic clove, finely chopped
½ lemon, juice of
1 tbsp avocado oil
A pinch of ground cumin

AUBERGINE DIP Preheat the oven to 180ºC. Spread the aubergines, garlic and onion on a baking tray, drizzle with oil and bake until golden and soft, about 40 minutes. Cool slightly.

Put the aubergines, onion, coriander, lemon juice, spring onions and paprika in a food processor. Squeeze the garlic pulp out of its skin, add to the mixture and blend.

Season and refrigerate until ready to serve, preferably overnight.

RED PEPPER AND CHILLI DIP Preheat the oven grill to hot. Place the peppers on a baking tray and grill until the skin turns black. Wrap immediately in plastic wrap, cool and peel the skin off with the plastic.

Slice finely and discard the seeds. Place the peppers with the rest of the ingredients in a food processor and blend until still slightly chunky.

Season and refrigerate until ready to serve, preferably overnight.

GUACAMOLE Mash the avocados until just smooth. Add the rest of the ingredients and mix until combined. Cover and refrigerate until ready to serve, preferably overnight.


Chunky chicken, pineapple and peanut skewers

Prep time overnight
Cooking time 15 mins
Serves 6

1 tsp ground turmeric
2 tbsp sunflower oil, plus extra for brushing
1 tbsp lemon juice
½ tsp ground cumin
150ml coconut milk
½ tsp paprika
240g chicken, cubed
½ pineapple, cubed
Thin lime wedges, as per taste
120g peanuts, coarsely chopped

Mix the turmeric, oil, lemon juice, cumin, coconut milk and paprika to make a marinade and pour over the chicken. Refrigerate overnight.

Thread the marinated chicken, pineapple and lime on skewers and brush with a little oil. Barbecue or grill, turning frequently until cooked, about 15 minutes.

Sprinkle with peanuts and serve.


Lamb, mint and nectarine kebabs

Prep time overnight
Cooking time 20-25 mins
Makes 16

80g dried red chillies, chopped
250ml water, for soaking
2 tsp cumin seeds
½ tsp coriander seeds
1 tsp cardamom pods
½ tsp caraway seeds
3 garlic cloves, crushed
50g tomato paste
100ml olive oil
90g harissa
640g lamb leg, cubed
4 large ripe nectarines, quartered
100g fresh mint leaves
1 tbsp olive oil

To make the harissa, place the chillies in a bowl, cover with water and soak for at least 2 hours. Drain and reserve the water. Set both aside.

Heat a non-stick pan over low and dry-roast cumin, coriander and cardamom until fragrant. Remove from the heat and cool, then grind using a mortar and pestle together with the caraway seeds.

Blend the garlic, soaked chillies and about 100ml of the reserved water in a food processor to a smooth paste.

Add the ground spices and tomato paste and blend again until well combined. Slowly pour in the oil, blending continuously until all the oil is incorporated and the paste is smooth. Store in a sterilised airtight and refrigerate. It will stay 
for a month.

For the kebabs, rub the harissa all over the lamb, place in an airtight container and refrigerate overnight.

About half an hour before you are ready to barbecue, thread the lamb on bamboo skewers along with the nectarines and mint leaves. Brush with oil and barbecue or grill, turning frequently until cooked to your liking. Serve hot.


Watermelon, olive and cheese skewers

Prep time 15 mins, plus chilling time
Makes 10

120g Chevin goat’s cheese
4 tbsp freshly chopped mixed herbs
10 cubes fresh watermelon
10 large calamata olives, pitted
1 tbsp olive oil, for drizzling

Roll the cheese into 10 bite-sized balls and roll in the herbs to coat.

Thread the watermelon cubes, olives and cheese balls on skewers. Drizzle with oil and chill slightly to serve.


Gazpacho verde

Prep time overnight
Cooking time 10 mins
Serves 10–12

7 tbsp olive oil
1 red onion, finely chopped
4 garlic cloves, finely chopped
800ml water
180g baby spinach
150g fresh white bread, crusts removed
3 tbsp red grape vinegar
2 celery sticks, leaves included, finely chopped
1 medium green pepper, seeded and finely chopped
½ cup cucumber, finely chopped
2 spring onions, finely chopped
3 tbsp finely chopped fresh mint
2 tbsp finely chopped fresh flat-leaf parsley
1 green chilli, seeded and finely chopped
Fresh chives, snipped, to garnish
Toasted ciabatta, to serve

Heat 2 tbsp oil in a large pot and gently sauté the onion and half the garlic until soft. Pour water and bring to the boil. Remove from the heat and stir in the spinach.

Cool and blend in a food processor until smooth. Place in a container and refrigerate until chilled.

In a bowl, crumble the bread and pour vinegar on top. Leave to absorb.

Whisk the chilled spinach with the soaked bread until well combined, then add the remaining ingredients and seasoning. Mix well and refrigerate until ready to serve. (This dish is best made a day earlier as the flavours infuse beautifully overnight.)

When ready to serve, garnish with chives and serve with toasted ciabatta and an extra drizzle of olive oil.


Beef and lemon rolls

Prep time 15 mins
Cooking time 15 mins
Makes 16

480g beef fillet
1 tbsp olive oil
½ lemon, juice of, plus 4 large lemons, thickly sliced and pulp removed, to serve
4 nectarines, quartered (optional)
16 rocket leaves

Prepare the barbecue or heat a griddle to hot.

Rub the fillet with oil, season, then barbecue or grill the fillet until done to your liking. Remove from the heat and set aside to rest for a few minutes. Slice the meat very thinly and drizzle with lemon juice.

Cook the nectarines for a few minutes on the barbecue or griddle, or even use them uncooked.

Lay the fillet slices on a work surface. Place a rocket leaf and nectarine quarter on each slice and roll up tightly. To secure, push the fillet roll through a lemon slice, as if it were a napkin ring. Serve warm.


Prawns with peach and chilli salsa

Prep time 10 mins
Cooking time 5 mins
Serves 8

½ red chilli, seeded and finely chopped
4 fresh ripe peaches, finely chopped
1 tbsp finely chopped coriander
2 tbsp olive oil
8 large king prawns, deveined
1 tbsp lemon juice

For the salsa, mix chilli, peaches and coriander in a bowl and toss with half the oil.

Drizzle the prawns with the remaining oil and barbecue or grill for about 5 minutes on each side. Remove from the heat, drizzle with lemon juice, season with salt and pepper and serve with salsa.