Summer BBQ recipes

With summer finally upon us (with the exception of today's stormy conditions!) it's time to dust down the BBQ and do some cooking alfresco! This year we've upgraded to a gas BBQ which in my humble opinion is easier to cook on than charcoal as you can maintain and regulate the heat a lot easier. Below are some easy to follow recipes that definitely have the 'wow' factor and will impress your guests should you be having any round!

Charred asparagus with lemon and sea salt

Ingredients (serves 4)

16 asparagus spears

2 lemons

Sea salt crystals

Splash of olive oil

This dish is as simple as it sounds. Simply chop the wooden bit off the asparagus spears put them in a dish cover with the juice of the lemon, olive oil and salt. Leave for about 30 mins then grill them on a hot BBQ turning frequently to ensure they get an even colour. When they look a bit like the picture above they're ready to serve!

Rib-eye steak with a Dijon mustard and garlic herb glaze

Ingredients (serves 4)

4 rib-eye steaks

4 tsp Dijon mustard

4 garlic cloves crushed

1 small bunch of flat parsley chopped

4 sprigs of thyme

Salt and pepper for seasoning

Olive oil

In a bowl mix together everything but the steaks. Mix well then brush it onto the steaks and leave to marinade. If you can give it 12 hours great, if not then a minimum of 30 minutes will do. Make sure your BBQ is nice and hot then start cooking your steaks. Blue-1 minute each side, rare-1 1/2 minutes each side, medium rare-2 1/4 minutes each side and medium-well done 2 1/2-3 minutes each side. Leave to steaks to rest for a couple of minutes then serve!

King prawn and chorizo kebabs marinaded in olive oil, garlic and parsley

Ingredients (serves 4)
8 large king prawns de-veined (trail of nastiness along it's back)
8 thick slices of chorizo
1 tbsp chopped parsley
4 garlic cloves crushed
Splash of olive oil
4 wooden skewers

Again another simple one! Mix together the garlic, olive oil and parsley and pour over the prawns and leave to marinade. Like with the steaks 12 hours is great but if not then 30 minutes will do. To stop the wooden skewers from burning let them soak in water over night. If that can't be done then pour boiling water over them leave for 15 minutes then repeat with another lot of boiling water. Skewer the prawns and chorizo and start cooking. Be careful not to burn them with the oil that the chorizo will release. When the prawns are pink they're ready, time to serve!

Lamb kebabs with a Greek yogurt and Harissa marinade

Ingredients (serves 4)
4 lamb steaks diced
200g Greek yogurt
2 tbsp chopped mint
2 tbsp chopped rosemary
2 tsp Harissa paste
2 cloves of garlic crushed
Salt and pepper for seasoning.
4 wooden skewers

Mix together all the ingredients except the lamb and then mix the lamb in. Again a long period of marinading would be good but not absolutely necessary. Thread the lamb onto the pre-soaked skewers and then straight onto a hot BBQ. If your BBQ has a lid then close it for 5 minutes to get it extra hot. When the lamb feels firm to touch (after about 5 minutes) then it's ready. Serve it with tzatziki and enjoy!