We have scoured the internet for the most delicious barbecue recipes of the year. The wait is over, if you’re planning a barbecue any time soon, simply follow these recipes and you’re guaranteed the barbecue of a life time!
1. Korean grilled steak | serves 4
- 3 tbsp sugar
- 6 tbsp soy sauce
- 2 tbsp vegetable oil, plus extra for grilling
- 2 tbsp toasted sesame oil
- 1 tbsp peeled grated ginger
- 3 cloves garlic, grated or finely chopped
- 1 shallot, finely chopped
- 900g hanger (onglet) steak
- Handful of thinly sliced spring onions
- Toasted sesame seeds, to serve
In a large bowl, stir together the sugar, soy sauce, oils, ginger, garlic, shallots and some salt and pepper to taste until the sugar has dissolved. Add the steak, massage the marinade into the meat and leave at room temperature for 15 minutes.
Grill the steak for about 9 minutes in total for medium rare or until cooked to your liking, flipping halfway through.
Transfer to a chopping board and leave to rest for about 5 minutes. Thinly slice the steak against the grain and top with the spring onions and sesame seeds to serve.
2. Chilli Sardines | serves 2
- 1 lemon, zested and juiced, plus extra 2 lemons, halved
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, crushed
- 2 tbsp olive oil
- 8 x 100g (3 1/2oz) sardines, gutted (see tip)
- few drops Tabasco
- mixed salad, to serve
Cut small slits on one side of each sardine. Rub the lemon and oil mixture all over the sardines, rubbing well into the slits and body cavity.
Cook the sardines on a preheated barbecue (or over a medium-high heat in a griddle pan) for 3 minutes each side, until cooked through and the flesh flakes away easily from the bone. Put the lemon halves, cut-side-down, next to the fish for the final 3 minutes of the cooking time.
Serve the sardines with a few drops of Tabasco, the grilled lemon halves and the mixed salad.
3. Aubergine and red pepper rolls | Serves 4
- 1 aubergine, peeled and sliced lengthwise into thin slices
- salt as needed
- 1 tablespoon olive oil, or as needed
- 1 pinch Italian herb seasoning, or to taste
- 1 (125g) log goat cheese, softened
- 2 whole roasted red peppers from a jar, drained and diced
Arrange aubergine slices on a large plate and sprinkle both sides with salt. Refrigerate until water has been drawn out, at least 30 minutes. Rinse aubergine slices and pat dry with kitchen paper.
Preheat barbecue for medium heat and lightly oil the cooking grate.
Lightly brush both sides of aubergine slices with olive oil and season with Italian herb seasoning.
Cook aubergine slices on the preheated barbecue until charred lines appear, exactly 3 minutes per side. Spread goat cheese on 1 side of each aubergine slice and sprinkle with diced red peppers. Serve open-faced or rolled up.
4. Seafood burger | Serves 4
- 2 shallots
- 2 cloves of garlic
- 1 fresh green chilli
- olive oil
- 200 g cod fillet , skinned and pin-boned, from sustainable sources
- 100 g fresh white and brown crabmeat , from sustainable sources
- 100 g raw king prawns , from sustainable sources
- 2 baby gem lettuces
- 4 burger buns
- pickled onions
Heat 2 tablespoons of oil in a frying pan over a medium-low heat, then add the shallots, garlic and chilli (finely chopped). Cook for 3 minutes, or until softened but not coloured. Set aside on a plate to cool.
Roughly chop and place the cod into a blender, then pulse for 20 to 30 seconds; it should still have some texture. Scoop it into a bowl, add the crabmeat and stir to combine. Peel the prawns, roughly chop, then add to the bowl with the cooled shallot mixture. Season and mix well.
Divide the mixture into four equal portions and use your hands to mould them into patties. Put them on a plate in the fridge for 45 minutes. Get your barbecue going to a high heat
Brush the seafood patties with a little oil and place them on the barbecue for 3 minutes. Turn and cook for a further 3 minutes. Char them for about 1½ minutes on each side. Halve and pop the burger buns on to toast for 10 to 20 seconds, until bar–marked.
To assemble your burger, place a couple of the baby gem leaves on the bottom half of each burger bun with some pickled onions, then top with the patties.