Tag Archives: barbecue

Greek Meatballs

What’s not to love with these meatballs, sneaking veggies into the kids, they freeze really well for dinner another night, baked, not fried and dinner served in a pitta, flat bread or roll is always a winner in our house!

If you are in barbcueing season, lucky you! These cook well on a BBQ, squeeze them onto skewers to make your own kofta or flatten them to make delicious patties.

Makes 28-30 balls. Serves 6.

Ingredients

70g gluten free fresh breadcrumbs

500g minced lamb

280g baby spinach

3 garlic cloves, peeled

15g fresh parsley leaves

100g spring onions/scallions/green onions

Zest of 1 lemon

Salt and freshly ground pepper

Method

If you have time, make the meatball mix a few hours before cooking but if not just carry on!

Preheat the oven to 220 degrees Centigrade, line a baking tray with baking parchment.

Cook the spinach until just wilted, I use the microwave. Allow to cool enough to handle it and then squeeze the water out of it.

Blitz the bread in a food processor. Tip into a large bowl.

Now add the cooked spinach, garlic, parsley and spring onions to the processor and blitz again, tip into the breadcrumbs.

Now grate the lemon over the spinach, add the lamb and season well.

Using your hands, combine all of the ingredients really really well.

Form into small walnut sized balls. Lay on the prepared baking tray.

Slide into the oven and turn the heat down to 200 degrees Centigrade.

Bake for 20-25 minutes until the outside has coloured and the meatballs are cooked through.

Serve with salad and fried haloumi in wraps, pittas or rolls or allow to cool, pour them into a zip lock bag and freeze for another day.

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Mexican Corn On The Cob

The picture really doesn’t do this corn justice but quite honestly, it doesn’t last long enough for photos to be taken!

With a household of boys if you serve food on a stick or with a bone they will eat their fill of it without complaining, I’m sure it harks back to caveman days!

These are moreish, you can use the whole cob but these half cobs are cute and if you are feeding smaller mouths, a little more manageable.

I have given instructions for cooking indoors but these work well on the bbq. Peel the husk  off, remove the fronds and put the husk back over the corn and bbq. Once cooked, unwrap, dip in the sauce, sprinkle with cheese and serve.

Serves 4-6.

Ingredients

6 corn cobs,husk and fronds removed, cut in half

150g sour cream

110g mayonnaise

1/2 lime, juiced

15g fresh coriander levels, roughly chopped

1 garlic clove, crushed

Salt and pepper

60g Parmesan, grated

Method

Boil the corn for 5-6 minutes in salted water until cooked.

In a bowl, combine the sour cream, mayo, lime juice, coriander, garlic, salt and pepper.

Heat a large dry frying pan over high heat.

Tip the corn into a colander to drain.

Now add the corn to the dry pan and turn regularly until it has coloured.

Stick a small skewer into the end of each cob half.

Using the skewer, pick up the cob and dip it in the sour cream dip, swirling it around to cover it.

Place on a serving plate and repeat with the remaining corn, sprinkle over the cheese and serve. 

Lemon, Garlic and Parsley Chicken Wings

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An all time classic marinade that just screams fresh to me.

Our lemon tree is laden at the moment and I suspect that lemons will be featuring a lot more in the coming weeks.

I have cooked these in the oven, it is winter here, but, they taste even better on the BBQ with crispy skin and garlic, yum!

Serves 4-6.

Ingredients

1.4kg chicken wings, tips removed and cut in two

4 cloves garlic, chopped

2 lemons juiced

large handful parsley leaves, chopped

50mls olive oil

salt and pepper

Method

In a large bowl combine the garlic, lemon, parsley, oil, salt and a good grinding of pepper.

Add the chicken wings, mix well and allow to marinade for 2-6 hours.

Preheat the oven to 200 degrees Centigrade. Line two baking sheets with baking parchment.

Lay the chicken pieces on the prepared tins. Brush over any extra marinade.

Pop into the oven and bake for 35-40 mins, basting every 10mins with the pan juices.

Allow to cool a little before serving.

 

Paprika Chicken

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This chicken sits quite happily in the fridge for 24 hours to deepen the marinade flavour and darken the outside of the meat. I cook in a preheated oven or it is excellent cooked on the BBQ.

I like to buy a whole chicken and then cut it into 8-10 pieces, that way, everyone gets a bit that they like and everyone gets some crispy skin which is part of the pleasure of this chicken.

Serves 6.

Ingredients

1 x 2kg chicken, jointed into 8-10 pieces

60mls olive oil

2 tablespoon smoked paprika

1 tablespoon sweet paprika

2 tablespoons dried oregano

2 teaspoons dried thyme

1/2 teaspoon cayenne powder

1 tablespoon salt

Freshly ground pepper

Method

Combine all of the ingredients in a bowl, cover and leave to marinade for at least 12 hours if you can.

Preheat the oven to 200 degrees.

Line a baking sheet with baking parchment and spread the chicken out.

Bake for 40-50 mins until fully cooked.

Allow to sit for 20 mins if you have time.

Lamb, Leek and Feta Burgers

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Not your traditional burgers but absolutely delicious!

They are full of flavour so I don’t put any sauce in the buns or rolls, instead an avocado adds moisture with some sliced tomato on top.

The boys often add different vegetables to their rolls, capsicum and carrot sticks are popular!

For the gluten free option I serve the burger on avocado with a green salad and a tomato and onion salad.

Serves 4-6.

Ingredients

500g minced lamb

1 leek

2 tablespoons Greek yogurt

1 tablespoon ground cumin

10g chopped parsley

5g chopped dill

2 cloves garlic, crushed

100g feta

salt and pepper

Method

Prepare the leek, top and tail, cut into quarters lengthwise and then chop into 1cm pieces.

Wash and drain, set aside.

In a large bowl, combine the lamb, yogurt, leek, cumin, parsley, dill, garlic and salt and pepper.

Us your hands to mix it all well.

Now crumble the feta into the bowl and again, using your hands, mix well.

Cover and set aside for 1-4hours in the fridge if you have time.

Heat the barbecue or frying pan to a medium to high heat.

Take the meat and form into burger shapes, depending on size you should have 4-6 patties.

Place on the barbecue or pan and cook for 5-8mins depending on thickness.

Turn the patties over and cook for 5-8mins again until cooked through.

Serve in buns with avocado and tomato.