A FEW weeks ago, my wife and I decided that, due to the sunny weather,
it was time we had a barbecue.
There was one minor problem... we didn’t actually own a BBQ.
So off we went to the local hardware shop (the one with the orange
and white lettering) to buy ourselves a BBQ.
I then spent the next three hours building it.
And woe betide me if I was not going to use the next two days
cooking everything I could find on that big, black metal contraption
I had just lost around 4lbs in sweat putting together.
I raided the fridge and freezer to find anything and everything
I could that could be cooked on a BBQ without setting fire to it.
I began with a simple starter of large mushrooms with a smoked
paprika and honey glaze. This then led to chicken breast in two
different marinades. One of which was a mix of Thai and Chinese
flavours, or Thainese for short.
One was a soy sauce, mirin and garlic sauce, while the other was
lemon, honey and rosemary marinade made with fresh cut rosemary
from our garden.
And, because no meal is complete without dessert, I found a way
of making more out of a BBQ’ed banana than just slathering it with
chocolate sauce and serving it with ice cream.
I have also recently found a new love for gin — specifically Manchester
Three Rivers Gin. So here I have also put down a few different variations
of what you can serve it with. Because with gin, it’s more about
the accompaniments than the actual drink.
All in all, it is well worth the expense of buying a new BBQ.
But good luck putting it together.
The instructions, while in English, are about as simple as a doing
a Rubik’s cube while blindfolded...
It is difficult to gage the temperature of a BBQ, so wait until
the smoke has gone and the coals to go white until any cooking takes
Mix the salt, paprika, garlic powder, melted margarine, honey
and oil in the sandwich bag. Leave at room temperature to infuse
for around an hour, but keep shaking every 20 minutes to make sure
the ingredients don’t separate.
When the BBQ is at the right temperature, take each mushroom and
place it on the BBQ. Brush the side not on the heat with the marinade.
When the bottom is cooked, turn and brush that side with the marinade.
There is no point in coating the mushroom before you BBQ it because
it will either burn or the marinade will just drip off into the
Keep turning and brushing every five or so minutes until cooked
If you have time, you can take any left over marinade and heat
it up in a pan. It acts as a really nice dipping sauce.
It’s also good to serve these with either garlic mayonnaise or
Marie Rose sauce.
A simple, but tasty starter.
Mix all of marinade ingredients for each respective recipe together
and let sit for 30 minutes. Add the chicken breasts (skin on or
off, it’s your choice). Mix and leave to soak for around an hour.
Place on the BBQ and grill until cooked through. Keep applying
each marinade to both sides to ensure the chicken doesn’t dry out
or burn. Closing the BBQ lid for a few minutes can provide a nice
smokiness to the chicken, as can flavoured woodchips.
These marinades might seem simple, but they taste fantastic. Sometimes,
the simplest of recipes are the best...
Split the bananas lengthways, but keep them in the skin.
Fill the cavity with as much peanut butter and dark chocolate
as you wish. The dark chocolate actually stops this recipe from
being overly sweet.
Brush each banana with a shot of rum and sprinkle the dark brown
sugar on top. One tablespoon should be enough for all four.
Wrap the bananas in foil, but not too tight as you will need to
open every five or so minutes to brush with more rum. This will
keep it moist and make sure it does not dry out.
Place on the BBQ until the chocolate and peanut butter have melted
into an almost sauce-like mixture.
Take the bananas off the BBQ.
Serve with either cream (parev if you’ve eaten the Thainese chicken
beforehand) or cookie dough ice cream — trust me, it works really
There’s not much too this recipe... Mix all the ingredients together,
using the sprig of Rosemary to stir. Swap the orange peel for lemon,
and the apricot for blueberries or strawberries.