So after a very, very long winter, and a pretty snowy spring, the summer of 2013 is finally shaping up to be a lovely one! After a few weeks of sunshine, balmy temperatures, and Brits manically raiding the supermarket shelves for BBQ supplies, Packington has created new recipes to hopefully keep your BBQ inspiration alive!
For those of you who love your chicken, our zesty Lemongrass Skewers are sure to go down a treat. Simple, quick and delicious, cooking your chicken kebabs on lemongrass sticks instead of metal skewers adds an extra, welcome kick of flavour.
The second recipe packing a flavour punch is inspired by the Moroccan palette. Pork is usually overshadowed by the ever popular burger when it comes to the BBQ stakes, but we (despite being biased) believe it deserves more credit. We’ve specifically used tenderloin cut for this recipe as it absorbs the flavours beautifully thanks to the tenderness of the meat. A tantalising blend of paprika, harissa and coriander brings the taste buds to life and definitely adds a punch of flavour.
Hopefully the sun will shine on us for a few more weeks yet and we can all have the chance to trial these extra special BBQ recipes! They’re definitely much more inspiring than sausages and burgers.
LEMONGRASS CHICKEN BBQ
Prep Time : 15 minutes (plus marinating)
Cooking Time : 20 minutes
4 Chicken breasts
12 lemongrass sticks
2 tbsp olive oil
Juice from 2 lemons
2 sprigs of thyme – chopped
2 tblsp honey
Salt & pepper
· Cut each chicken breast into 3 – lengthways.
· Mix the olive oil, lemon juice, honey and thyme in a large bowl – add the chicken strips, season and marinade for an hour or so.
· Use a metal skewer to create a space through the chicken strip and feed the lemongrass sticks through – removing the metal skewer.
· Once all chicken strips are skewered onto the lemongrass, transfer the skewers to either a very hot griddle pan or a BBQ. Turn frequently until cooked through (15-20 minutes)
· Serve with a green salad and BBQ’d baby potatoes.
MOROCCAN FUSION BBQ PORK
Serves : 4
Preparation Time : 10 minutes (plus marinating)
Cooking Time : 40 minutes
Whole Pork Tenderloin (300g-550g)
1 tblsp cumin seeds
1tspn sweet smoked paprika
Small jar of harissa paste
1 tblsp olive oil
Few sprigs each of fresh mint and coriander
1 red onion
Small pot of natural yoghurt
Salt & pepper
· Mix the olive oil, harissa paste and cumin seeds together and rub all over the pork. Season and marinade for at least a couple of hours (or overnight)
· Once back to room temperature, cook the pork in a pre-heated oven at 180 for 20 minutes.
· Transfer the pork to either a very hot griddle pan or a BBQ, turning frequently until blackened and cooked through (15-20 minutes)
· Allow the pork to rest for 15 minutes.
· Griddle or oven heat the flatbreads (homemade or shop bought) – layer with slices of the pork, thinly sliced red onion, chopped mint and coriander, a sprinkle of paprika and the yoghurt.
· Serve with cous cous.