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- Preparation time: 10 mins
- Cooking time: 16 mins
- 2 oz (50g) margarine or butter
- 1 large onion chopped
- 2 tsp tomato puree
- 2 tbsp wine vinegar
- 1 tbsp lemon juice
- 2 tbsp demerara sugar
- 2 tsp English mustard
- 2 tbsp Worcestershire sauce
- 1 tsp clear honey
- pinch of mixed dried herbs
- 1 tsp chilli seasoning
- quarter pint (150ml) water
- salt and pepper
- Melt the margarine/butter in a saucepan, add the onion and fry gently for 5 minutes until soft.
- Raise the heat a little, add all the other ingredients and stir well.
- Bring the sauce to the boil, then reduce the heat and simmer for about 10 minutes until well combined and syrupy.
- Serve immediately.
- Preparation time: 10 mins
- 1 Cos lettuce, shredded
- half a cucumber, cut into chunks
- 8 oz (225g) feta cheese, cut into cubes
- 4 tomatoes, skinned and sliced
- 6 large black olives, halved
- large pinch of dried marjoram
- 1 tbsp finely chopped parsley
- freshly ground black pepper
- 4 tbsp olive oil
- 4 tsp white wine vinegar
- 1 tbsp finely chopped fresh mixed herbs
- 4 spring onions, chopped
- 1 tsp sugar
- salt and pepper
- Place the shredded lettuce in a serving bowl and arrange the cucumber, feta cheese, tomatoes and olives on top.
- Sprinkle with the marjoram, parsley and plenty of black pepper.
- Place all the dressing ingredients in a screw-topped jar and shake well.
- Pour evenly over the salad and serve.
- Preparation time: 15 mins plus chilling time
- Cooking time: 4 - 12 mins
- 1 onion, finely chopped
- 1.5 lb (675g) lean minced beef
- 1 green pepper, seeded and finely chopped
- 2 spring onions, finely chopped
- 1 tbsp tomato puree
- 1 tsp paprika
- 3 tsp salt
- half tsp pepper
- Place all the ingredients in a large bowl and mix thoroughly.
- Divide the mixture into six and pat each piece firmly into a neat round shape about half inch thick.
- Chill for 1 hour.
- Grill the burgers on the barbecue, 2 minutes each side for rare burgers, 4 minutes each side for medium and 6 minutes each side for well done.
- Preparation time: 30 mins, plus time to marinate
- Cooking time: 15 -18 mins
- 1lb (450g) chicken breast
- 1 tsp salt
- juice of half a lemon
- a few drops of red food colouring mixed with 1 tbsp tomato puree
- 2 cloves garlic, peeled and coarsely chopped
- 2 tsp ground coriander
- half tsp of garam masala or ground allspice
- quarter of a whole nutmeg, finely grated
- half tsp turmeric
- 5 oz (125g) thick set natural yogurt
- 4 tbsp vegetable or corn oil
- half tsp chilli powder
- Cut the chicken into 1-inch cubes.
- Sprinkle with half tsp of salt, from the specified amount and the lemon juice. Mix thoroughly, cover and keep aside for 30 minutes.
- Put the rest of the ingredients into a liquidiser and blend until smooth.
- Put the mixture into a sieve and hold the sieve over the chicken pieces.
- Press the marinade through the sieve with the back of a spoon until only a very coarse mixture is left.
- Coat the chicken thoroughly with the marinade, cover and leave in the fridge for 6 - 8 hours or overnight if possible.
- Thread the chicken onto skewers, leaving a small gap between each piece.
- Cook on the barbecue for 18 minutes turning frequently and basting with the marinade.
- Preparation time: 15 mins plus marinating
- Cooking time: 30 mins
- 3 Courgettes, trimmed
- 3 tbsp oil
- 3 tbsp lemon juice
- 8 baby corn cobs
- 1 lb (450g) button mushrooms
- 2 tomatoes, quartered
- 2 tbsp oil
- 1 small onion, chopped
- 8 oz (225g) flat mushrooms, chopped
- 4 oz (100g) salted peanuts
- quarter pint (150ml) water
- 2 tbsp soy sauce
- few drops of Tabasco sauce
- salt and pepper
- Cut the courgettes into 2.5cm/1-inch pieces.
- Put them with the oil, lemon juice, corn and mushrooms in a bowl, mix lightly and leave to stand for at least 2 hours, stirring occasionally.
- For the sauce, heat the oil in a pan and fry the onion and mushrooms for 8 minutes.
- Transfer them to a blender and blend for 30 seconds.
- Add the peanuts and blend for a further 30 seconds, until fairly smooth.
- Return the mixture to the pan and stir in the water, soy sauce and Tabasco sauce.
- Simmer for 10 minutes.
- Thread the marinated vegetables, onions and tomatoes on to 4 skewers and barbecue for 10 minutes, turning occasionally.
- Serve with the sauce separately.
- Preparation time: 15 mins
- Cooking time: 17 mins
- 7 oz (200g) tin of pineapple chunks in syrup
- 1 green pepper
- 1 red pepper
- 1 lb (450g) lean pork fillet, cubed
- 1 tbsp tomato puree
- 2 tbsp brown sugar
- 2 tbsp vinegar
- 2 tbsp Worcestershire sauce
- pinch of chilli for seasoning
- salt and pepper
- 2 tbsp cornflour
- Drain the pineapple syrup into a small pan.
- Cut the peppers into 2.5cm/1-inch squares, discarding the core and seeds.
- Thread the pork, pineapple and peppers alternately on to metal skewers.
- Stir the tomato puree, sugar, vinegar, Worcestershire sauce, chilli seasoning and salt and pepper into the pineapple syrup.
- Bring to the boil.
- Mix the cornflour with 1 tbsp of cold water and stir into the boiling sauce.
- Cook for 1 minute.
- Brush the sauce over the kebabs and cook them on the barbecue for 10 - 12 minutes, turning and brushing frequently with the sauce.
- Serve the remaining sauce separately.
- Preparation time: 20 mins plus marinating
- Cooking time: 20 mins
- 1 lb (450g) boneless lean lamb
- 1 tbsp oil
- 1 tbsp wine vinegar
- quarter tsp dried basil
- salt and pepper
- 1 small green pepper, seeded
- 1 small red pepper, seeded
- 2 small onions, quartered
- Cut the lamb into 16 cubes and place in a shallow dish.
- Mix together the oil, vinegar, basil and a little salt and pepper.
- Pour mixture over the lamb, cover and leave to marinate for at least 8 hours.
- Cut the pepper flesh into squares.
- Drain the lamb cubes and thread them on to four oiled skewers, alternating with the pepper and onion quarters.
- Grill on the barbecue for about 20 minutes, turning frequently and brushing with more marinade from time to time.
