Three Creative BBQ Recipes For Your Gas Barbecue Or Charcoal Barbeque Article

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Three Creative BBQ Recipes For Your Gas Barbecue or Charcoal Barbeque

Poussin is a term used to describe a chicken under 28 days old and weighing less than 750g.

Author: Scott L Morris

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Three creative bbq recipes:

Marinaded spatchcock poussin

Ingredients

4 poussin (spatchcocked)

For the marinade:

1 bottle of beer (bitter)
2 tbsp olive oil
1 tbsp Dijon mustard
3 tbsp clear honey
1 tbsp paprika
4 cloves garlic, crushed
2 tbsp finely chopped fresh ginger
1/2 tsp freshly ground black pepper

For the sauce:

3 tbsp tomato ketchup
1 tsp soft brown sugar
1 tsp cornflour

Now available in many supermarkets, it’s not as expensive as you think, and the flavour delivered in this recipe is well worth the effort. However, you can always use a small chicken instead if you feel more comfortable. In order to cook it on a barbecue, the backbone needs to be removed and the bird flattened - a process known as spatchcock. Get your butcher to do it if you can but otherwise follow the quick tips below and you’ll be on your way.

1) Spatchcock:

Place the bird breast down. Using a pair of strong scissors, cut along one side of the backbone all the way from the neck to the base, cutting through the ribs as you go. Repeat with the other side of the backbone.

Remove the backbone and flip the bird over. Press firmly with the heel of your hand to crack the ribs and flatten the bird out evenly.

To avoid the meat contracting during cooking, use two kebab sticks to skewer through each breast on one side into the thigh on the opposite side in a criss-cross diagonal fashion

2) Marinade:

Whisk the marinade ingredients together in a large bowl and add the spatchcocked poussin. Cover with clingfilm and marinade in the fridge for 4 hours or preferably overnight. An hour before cooking, remove the poussins and any remaining marinade into a pan and bring to the boil. Stir in the ketchup, sugar and cornflour and reduce the liquid to thicken it to sauce consistency.

3) Cook:

When the barbecue is hot, place the poussins on the grill and cook for approximately 20 minutes depending on size, turning and basting with the sauce every 3-4 minutes. The bird is ready when the juices run clear after pricking with a knife.

Monkfish, rosemary and cherry tomato skewers

Ingredients (for 8 skewers)
250g Monkfish cut into 16 cubes
Few slices of Parma ham shred into pieces
5 tbsp olive oil
3 cloves of garlic, peeled and sliced
9 rosemary sprigs
200g cherry tomatoes

1) Gently heat the oil, garlic and one rosemary sprig in a pan until bubbling. Remove the rosemary and blitz the garlic oil with a hand blender.

2) Using the remaining rosemary sprigs as skewers, thread two monkfish cubes, parma ham pieces and cherry tomatoes per sprig, alternating as you go. Lay them in a bowl and cover with the garlic oil for 30 minutes.

3) To barbecue, shake off any excess oil and cook for about a minute on each side, until cooked through.

Spiced Bbq mushroom burgers (Vegetarian)

Ingredients (for 8 burgers)

8 large field mushrooms
Olive oil
2 small red onions, finely chopped
2 large garlic cloves, crushed
1 tsp ground cumin
Good pinch ground coriander
180g baby spinach
2 red chillies, deseeded and finely chopped
Grated zest of 1 lemon
120g feta, crumbled

8 flatbreads and Greek yogurt, to serve

1) Heat a tablespoon of oil in a frying pan and gently fry the onions and garlic for 5 minutes until soft. Throw in the spices and cook for a further 2 minutes more, then transfer to a bowl.

2) Place the spinach in a colander and pour over boiling water from the kettle to wilt it. Refresh under cold water, squeeze dry, then roughly cut.

3) Mix the spinach, chillies, lemon zest and feta into the red onion mixture and season to flavor.

4) Clean the mushrooms generously with oil and season with salt and pepper. Bbq all of them for five mins with the stalk facing down. Remove from barbeque grill and place stalk side up, and try to portion the actual filling up between them. Place back stalk-up on the medium-hot part of the bbq for a additional ten minutes till cooked through. The filling ought to be warm.

5) Toast the flatbreads on the bbq for one minute, remove, and put a mushroom within. Spoon on the dollop of yogurt and serve

About Author

Written by Peter Stevenson

Bored of the bangers, burgers, bread buns and beer that you seem to always buy for your gas bbq? We have enclosed some barbecue recipes that will have your guests salivating at the mouth and speaking of your skills far and wide. It’s time to roll out the red carpet on your barbecue menu.

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Three Creative BBQ Recipes For Your Gas Barbecue or Charcoal Barbeque