Food & Drink
How to provide the perfect BBQ with a twist
If you're going to grill plain old burgers and chicken wings for your friends, the most memorable aspect of your BBQ will likely be the weather. Here's how to surprise and delight them instead.
Barbecued meatball and chorizo skewers
After picking up beef mince you'll want to roll it into a mixture of red onion, paprika (one and a half teaspoons), oregano and two garlic cloves, while cooking your meatballs and chorizo sausages on a medium-high heat until browned or cooked through.
Barbecued piri piri prawns
Ever since Nandos gave the nation a taste of Piri Piri, would-be chefs have been trying to offer their own take on its spiciness. For this dish you'll need red chillies and green prawns, with cider or white wine vinegar on-hand too. You'll also want one garlic glove, paprika, basil leaves and finally lemon wedges for when you serve.
After roasting your chillies in an oven for 8-10 minutes and adding the above ingredients into a food processor you can cook the lot on a BBQ hotplate, turning your prawns until cooked.
Spiced coconut prawns
To begin, you'll want to toss coconut milk, lime juice, lime leaves and three finely chopped green onions in a bowl before refrigerating it for an hour.
Afterwards, skewer your large green prawns and heat over a medium-high heat until they're just cooked through and serving with your aforementioned ingredients.
Moroccan fish skewers
Yep, we're going spicy again for this one. To begin, thread ling fish fillets to skewers and cook on a medium heat until cooked through, while at the same time creating your own Moroccan spice rub with a combination of lemon pepper (two teaspoons), paprika (one teaspoon) and a half teaspoon each of turmeric and coriander.
Barbecued butterflied lamb
Last but not least you'll want a mixture of garlic, mint, rosemary, sugar and olive oil poured over a butterfiied leg of lamb and left in the fridge for two hours. Afterwards, pre-heat the barbecue and the drain the lamb before cooking for five minutes each side. Reduce heat for ten minutes and set aside for 15 minutes afterwards.
After then cooking the lamb until crisp you can add the finishing touches by adding green onion and mint dressing before serving to your no-doubt impressed and extremely hungry group of friends.