Indholdsfortegnelse for Summer BBQ Recipes i Olive Magazine

We love a BBQ in the UK and even with the threat of rain or clouds we’ll still find a way to light up the grill and gather round friends and family. It’s such a convivial way to cook as it means everyone can muck in, tending the coals, gathering the snacks, filling up buckets of ice for drinks or, for the more adventurous, shaking up a few cocktails (see page 15 for inspo). For this special supplement we’ve gathered 20 of our favourite BBQ recipes, from spicy pulled pork tacos (p5) to delicate grilled asparagus with honey halloumi (p12). June 18 is Father’s Day, too, so if you want to cook something special for dad, the picanha steak with chimichurri (p8) or the chilli paneer skewers with coconut raita…

SERVES 2 | PREP 15 MINS | COOK 30 MINS | EASY 100g cherry tomatoes, halved½ an onion, thinly sliced handful of flat-leaf parsley big pinch of sumac2 tbsp extra-virgin olive oil drizzle of pomegranate molasses, plus 1 tbsp80g bulgur wheat1 chicken stock cube1 tbsp chilli jam4 ready-made lamb kebabs6 tbsp hummus 1 Make the salad by mixing together the tomatoes, onion, parsley, sumac, oil and a drizzle of molasses in a bowl with some seasoning. Cook the bulgur wheat in a large pan of boiling water with the stock cube, following the pack instructions. 2 Mix 1 tbsp of molasses with the jam. Heat a barbecue until hot, with the coals spread out evenly. Lightly oil the kebabs and grill on the barbecue for 8-10 mins, turning regularly, until charred…

Banana split s’mores When paired with salty biscuits and nuts, marshmallows and dark chocolate, these banana parcels are like opening a present. Add a splash of rum if you’re feeling extra decadent. SERVES 4 | PREP 5 MINS COOK 20 MINS | EASY 4 ripe bananas50g dark chocolate chips25g mini marshmallows4 digestive biscuits, crushedmixed nuts, choppedwhipped cream or ice cream, to serve4 maraschino cherries (optional) 1 Cut the bananas along one side through the peel so you start to cut into the flesh but don’t go all the way through. Gently open out along the cut to make a small pocket for the fillings. Stuff the bananas with the chocolate chips and marshmallows, then double-wrap in foil, leaving a small gap where the fillings are to allow the marshmallows to…

Pulled pork tacos with charred corn salsa and pickled onions Our pulled pork is a real crowdpleaser, cooked in cola, lime juice and orange juice for a salty, sweet and sour kick. SERVES 6 | PREP 20 MINS | COOK 4 HRS | EASY 2kg pork shoulder, cut into large chunks1 tbsp ground cumin1 tbsp smoked paprika1 onion, thickly sliced1 garlic bulb, halved horizontally1 tbsp dried oregano2 scotch bonnet chillies, pierced a few times with a knife330ml can of cola (not sugar-free)5 limes, juiced, plus extra wedges to serve3 oranges, juiced2 red onions, thinly sliced16 small corn or wheat tortillas handful of coriander leaves SALSA 4 corn on the cobs2 bunches of spring onions olive oil for drizzling4 avocados, diced3 red chillies, finely chopped, plus extra to serve2 limes, juiced…

BBQ masala fish with a rice, mango and coconut salad This recipe is inspired by a Keralan fish fry, which is usually pomfret or king fish cooked on a wood-fired hot plate or in a frying pan. We’ve adapted the recipe for the barbecue for flaky, succulent fish in a rich, spicy masala. SERVES 4 | PREP 30 MINS PLUS CHILLING | COOK 1 HR EASY | GF 1.5kg sea bass or sea bream2 long shallots, chopped8 garlic cloves2 thumb-sized pieces of ginger, peeled2 tsp hot chilli powder1 tsp smoked paprika1 tbsp of ground black peppercorns1 tbsp ground coriander2 tsp ground cumin½ tsp ground turmeric50g coconut oil handful of curry leaves2 limes, plus extra wedges to serve RICE SALAD 200g basmati rice1 mango, chopped2 limes, juiced1 tsp chaat masala small…

Kombucha spritz mocktail Three ingredients is all it takes to make this grown-up alcohol-free cocktail, made tangy and sharp with kombucha. SERVES 1 | PREP 5 MINS | EASY 60ml alcohol-free aperitif (such as Everleaf Mountain or Forest)90ml plain sparkling kombucha splash of sparkling water wedge of red apple, to serve 1 Put some ice in a chilled large wine glass and pour over the aperitif followed by the kombucha and a splash of sparkling water. Stir briefly and garnish with a wedge of red apple. Virgin mojito Make this minty cocktail zero-alcohol by swapping the rum for apple juice mixed with almond extract. All the Cuban flavour, none of the hangover! SERVES 1 | PREP 5 MINS | EASY 1 lime, halved and cut into wedges1 tsp caster sugar6…

SERVES 4 | PREP 10 MINS | COOK 40 MINS PLUS RESTING | EASY | GF 1kg joint picanha beef sea salt flakes CHIMICHURRI a large handful of flat-leaf parsley, finely chopped2 garlic cloves, crushed½ red chilli, finely diced2 tbsp red wine vinegar2 tsp dried oregano100ml olive oil 1 Pat the joint dry and bring to room temperature. Heat up the BBQ and put a grill close to the flames. 2 Combine the parsley, garlic, chilli, vinegar, oregano and oil, and season to taste. 3 When the BBQ is hot, season the picanha generously with sea salt flakes and put onto the grill, fat-side down. Sear for 5 mins before turning and searing until brown all over. 4 Move the rack to the top and shuffle the coals to one…

Cheat’s elotes Elotes are a classic Mexican street food and our favourite way to eat corn. Zingy, spicy and creamy, this is a winner. Traditionally the Mexican cheese cotija is used to garnish. We’ve opted for parmesan for an extra savoury kick. SERVES 4 AS A SIDE | PREP 5 MINS COOK 20 MINS | EASY 4 tbsp mayonnaise½ lime, juiced, plus wedges to serve½ tsp mild chilli powder, plus extra to serve small handful of coriander, finely chopped4 corn on the cobs50g parmesan, finely grated 1 Mix together the mayo, lime juice, chilli powder and coriander with a little seasoning in a shallow bowl. Fill a pan with lightly salted boiling water and cook the cobs for 3-4 mins or until just tender, then drain well. 2 Heat a…