With the weather hotting up and barbecue season here, we’ve rounded up some deliciously inventive recipes that will inspire you to go beyond burgers at your next al fresco party.

 

1. Coconut and black pepper prawns with mango salsa

Give prawns a tropical twist with a crispy coconut coating and pair with a nutritious mango, chilli and fresh mint salsa.

Coconut-&-Black-Pepper-Prawns

Timings & nutrition

Timings & nutrition

Ready in 25 minutes

Cooking time 10 minutes

Prep time 15 minutes

Serves 4

Each serving provides: 166kcal, 8.8g fat, 6g saturates, 5.9g sugars, 0.3g salt

Ingredients:

  •    1 medium free-range egg, beaten
  •    40g desiccated coconut
  •    1 tsp freshly ground black pepper
  •    180g raw king prawns
  •    1 ripe mango, peeled, stoned and chopped
  •    10g fresh mint, leaves washed and finely chopped, plus whole leaves to garnish
  •    Red chilli, washed, deseeded and finely chopped
  •    Zest and juice of 1 unwaxed lime
  •    4 bamboo skewers, soaked in water for 30 minutes

Method:

  1. Wrap foil around pairs of skewers and barbecue for 2-3 minutes on each side. Remove the foil and barbecue for a further 30 seconds to gently colour. Garnish the mango salsa with the mint leaves and serve with the prawns.
  2. Put the egg in a small bowl, and put the coconut and black pepper on a plate. Dip the prawns into the egg, then roll in the coconut and black pepper mixture to coat. Thread 2-3 prawns onto each skewer.
  3. Preheat the barbecue. Make the salsa: mix the mango with the chopped mint, chilli, lime juice and zest. Set aside.

 

2. Honey and garlic barbecued pork ribs

Get ahead by making these sticky ribs the night before, then finish them off on the barbecue for the ultimate crowd-pleaser.

bbq-pork-ribs

Timings & nutrition

Ready in 2 hours 20 minutes

Cooking time 1 hour 10 minutes

Prep time 10 minutes, plus marinating

Serves 4

Each serving provides: 582kcal, 34.1g fat, 13.1g saturates, 12.5g sugars, 0.9g salt

Ingredients:

  •    1 kg pork loin rib racks, trimmed
  •    2 tbsp clear honey
  •    4 cloves garlic, crushed
  •    1 red onion, finely chopped
  •    1 tsp ground black pepper
  •    2 tsp Dijon mustard
  •    2 tsp Worcestershire sauce
  •    100ml chicken stock made with half chicken stock cube
  •    1 tsp dried oregano
  •    0.25 tsp ground cumin
  •    1 tsp crushed chillies
  •    120ml cider vinegar

Method:

  1. Put the marinade ingredients in a food processor and whizz until combined.
  2. Put the pork racks in a large deep roasting tin. Pour the marinade over the ribs, cover with cling film and leave to marinate for 1 hour at room temperature.
  3. Preheat the oven to 180°C, fan 160°C, gas 4. Remove the cling film from the ribs and cover the tin with foil. Bake in the oven for 50 minutes. Preheat the barbecue.
  4. Remove the ribs from the oven. Brush with honey, remove from the tin and cook on the barbecue for 5-10 minutes each side, basting with the leftover marinade in the tin, until dark brown and cooked through.

 

3. Ginger and lime barbecued mackerel

Fresh whole mackerel (pick it up from the fish counter) tastes amazing on the barbecue, plus it’s a source of omega-3. Spice it up with fresh ginger, soy and lime, and pair with a healthy cucumber salad.

bbq-mackerel

Timings & nutrition

Ready in 20 minutes

Cooking time 10 minutes

Prep time 10 minutes, plus marinating

Serves 4

Each serving provides: 294kcal, 21.3g fat, 4g saturates, 5.2g sugars, 1.16g salt

Ingredients:

  •    4 small whole mackerel, gutted and scaled
  •    2 tbsp olive oil
  •    2.5 cm piece fresh ginger, peeled and chopped
  •    1 clove garlic, finely chopped
  •    1 tsp light soy sauce
  •    3 tbsp washed finely chopped fresh flat-leaf parsley
  •    1 tbsp runny honey
  •    Zest juice and juice of 2 limes, plus extra wedges to serve
  •    Paprika, to serve
  •    0.5 cucumber, washed and cut into thin ribbons with a vegetable peeler
  •    1 tbsp washed chopped fresh dill
  •    1 tbsp rice vinegar

Method:

  1. With a sharp knife, cut 6 deep slits into one side of each of the mackerel. Put in a shallow, non-metallic dish and brush all over with the oil.
  2. Mix together the ginger, garlic, soy, parsley, honey and the lime juice and zest. Spread over the mackerel, pushing it into the slits. Cover with clingfilm, and marinate in the fridge for 20 minutes.
  3. Meanwhile, combine the cucumber, dill and vinegar.
  4. Cook the mackerel on the barbecue, or in a preheated griddle pan, for 5 minutes on each side until cooked. Sprinkle with paprika and serve with the cucumber salad and lime wedges.

 

4. Sweet grilled pineapple

For a simple, tropical-inspired dessert, try succulent pineapple quarters on the grill. Then, make your own cinnamon sugar to sprinkle on top.

sweet-griddled-pineapplesmall

Timings & nutrition

Ready in 20 minutes

Cooking time 15 minutes

Prep time 5 minutes

Serves 4

Each serving provides: 167kcal, 0.6g fat, 0g saturates, 35.3g sugars, 0.01g salt

Ingredients:

  • 1 pineapple, quartered lengthways, leaving the skin on
  • 4 tsp caster sugar
  • 1 tsp ground cinnamon
  • 1 lime, cut into wedges

Method:

  1. Preheat a griddle pan or barbecue to medium. Cook the pineapple quarters for 2-3 minutes on all sides until just softened and a little charred.
  2. Just before removing from the heat, sprinkle with the sugar and cinnamon.
  3. To serve, cut away the fruit from the skin and cut up into slices. Serve with lime wedges to squeeze over.

All these recipes are from Sainsbury’s Homemadebyyou.

 

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