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Summer BBQ recipes and tips

We ask award-winning local butchers Bevan’s for some surefire summer bbq recipes and get some tip tops from Smok’d at the Grey Horse

Pork tikka skewers with masala sauce

Ingredients for four servings
  • 500g pork fillet
  • 3 x mixed peppers
  • 2 x small red onions
  • 1 x small brown onion
  • 20ml rapeseed oil
  • 2 cloves of garlic
  • 1 x tsp ground ginger
  • 1 x tsp ground cumin
  • 1 x tsp chilli powder
  • 3 x tsp curry powder
  • juice of 2 lemons
  • 400ml coconut milk
  • 350g ground almonds
  • 20g tomato puree
  • 10g fresh coriander
  • 4 x metal or wooden kebab sticks
Method:
  • Cut the pork fillet in half lengthways – and cut into chunks
  • Place the chunks into a bowl with one teaspoon of curry powder and the juice of one lemon and mix well
  • Leave to marinate while you make the masala sauce
  • Chop the red pepper finely
  • peel and finely chop the onion
  • peel and mince the garlic
  • In a wok, fry the chopped pepper, onion and garlic for two minutes on a low heat
  • Add the rest of the curry powder, cumin, chilli and ginger
  • Cook for another minute, stirring as you cook
  • Add the coconut milk, lemon juice and tomato puree
  • Bring to the boil and simmer for five minutes
  • Add the ground almonds and stir well
  • Put to one side while you make the pork tikka skewers
  • Peel the red onions and cut into chunks
  • Cut the peppers into chunks
  • Thread the pork chunks, onion and peppers onto the skweers
  • Grill or bbq on a high heat for about 15 minutes, turning as you cook
  • Serve alongside the masala saurce, naan breads, rice, chutneys and pickles

Blue cheese burger

Ingredients for four servings
  • 600g beef mince
  • 1 x red onion
  • 1 sprig of fresh thme
  • 20ml Worcestershire sauce
  • 140g Scottish blue cheese
  • sea salt and black pepper to taste
  • 4 x burger buns
Method:
  • Dice the red onion and finely chop the thyme
  • Put the steak mince, onion, Worcestershire sauce and thyme into a bowl, season with some salt and black pepper and mix well
  • Divide the mixture into four, then roll into balls and flatten with the back of your hand into patties, cover put into the fridge to chill for 30 mintues
  • Either grill, BBQ or griddle for six minutes each side or until cooked through
  • Cut the cheese into four slices, top each burger with a slice of cheese and grill until just melting
  • Serve on a toasted burger bun with lettuce, tomato and red onion slices

Pork souvlaki

Ingredients for four servings
  • 500g leg of pork or diced pork leg
  • 2 x cloves of garlic
  • 2 x peppers
  • 50ml lemon juice
  • 50ml rapseed oil
  • 1 tsp dried oregano
  • black pepper
  • salad
  • 100g cooked white long grain rice
  • 3 x large vine tomatoes
  • A third of a cucumber
  • 1 x red onion
  • 150g feta cheese
  • Fresh basil
  • 4 x metal or wooden long kebab sticks
Method:
  • Soak wooden skewers in water
  • Cut the pork into medium sized chunks
  • Peel and mince the garlic
  • Put the oil, lemon juice, garlic and dried oregano into a large bowl
  • Season with some black pepper
  • Drop the chunks into the oil bowl and mix well
  • Marinate for a couple of hours, or if possible, overnight
  • Chop the peppers into chunks, try to keep them the same size as the pork
  • Thread the pork and the peppers onto the skewers
  • Grill or BBQ the kebabs for 15-20 minutes, turning as you cook
  • For the salad, finely chop the red onion, cucumber and tomatoes
  • Add to the rice, crumble over the feta and mix well

Recipes courtesy of Bevan’s Butchers, with shops in Kingston, Longacres Nursery, Effingham and Garson’s Farm. Bevan’s was recently awarded Britain’s Best Butchers Shop

www.bevansbutchers.com/

 

TOP TIP FROM SMOK’D at The Grey Horse, Kingston

We brine all of our meats rather than marinading them as brine will get to the core of the meat fast and will keep the meat moist while cooking. So especially good before slow cooking and great for meats that would normally dry out such as chicken or turkey.

We brine our chicken for 24hrs in a 5% brine. The brine is made up of 10l water, 500g salt, 250g sugar. It is very important that the salt and sugar get dissolved fully,  so this can be boiled then cooled down before using. Put the chicken into a container and throw in 1 chopped white onion, 3 chopped carrots, 2 chopped sticks of celery, 5 crushed garlic cloves, 5 sprigs of rosemary, 3 sprigs of thyme, a handful of bay leaves, 3 lemons cut into halves, then pour in brine until all chicken is in water and refrigerate. This will brine approximately 10 chickens in a container so just tweak according to the number of chickens required. After 24hrs drain off and season with salt and pepper.