Hot fruity salsa

I saw this recipe in one of our BBQ books to be served with prawns but didn't have all the ingredients so I improvised (with peach, apricot and pink grapefruit, parsley instead of coriander, 1 green chili instead of 2 red chilis)

2 apricots
1 peach
1 pink grapefruit, juice and flesh of
1 lime, juice of
pepper
salt
fresh parsley
fresh mint
1 clove of garlic
1 green chili, with seeds
1 red chili, with seeds

Blend all the ingredients. It's hot hot hot. I couldn't eat it. Next time I'm going to deseed the chillis. Serve with prawns, other fish, white meat or veggie kebabs/barbecued veggies.)

BBQ'ed Paprika Potatoes

Boiled potatoes, halved
extra virgin olive oil
Hungarian paprika, preferably csemege (delicate) or csípös csemege (hot but delicate). Of course, at a pinch, Spanish paprika will do :)



Brush the potato halves with olive oil and sprinkle with the paprika.

Cook cut-side down on the BBQ, then turn. Serve immediately.



The mysterious aluminium package? That's the leftover pork skewers from yesterday. Wrap in foil and cook on the BBQ for 10 minutes until piping hot.

BBQ'ed Spring onions

Cut the roots of a couple of bunches of spring onions. Trim the tops. Wash and dry. Drizzle with oive oil. They don't really need any seasoning.

Place directly on the BBQ. Keep turning unitl they've got the tell-tale BBQ markings. Then, transfer to an aluminium BBQ tray and continue cooking until tender.

BBQ'ed Aubergines

Aubergines are my favourite food, not just my favourite veg. Their melting texture is comfort food par excellence. And they really don't need any bells and whistles to impress even the most discerning palates.

1-2 aubergines, sliced (about 1cm thick)
sea salt
freshly ground black pepper
oil to brush

1. Cut the aubergines into slices, season one side with pepper and salt. Brush both sides with olive oil.

2. Place directly on the BBQ. Brown on each side and then transfer to an aluminium BBQ tray. Cook until tender. Delicious hot or cold.

Vegetarian BBQ

Are you a little scared to invite vegetarian friends to a BBQ? Don't be, it's really easy. In fact, they'll probably ask you to cook at their next barbie ;). Here are some ideas: veggie kebabs, bbq'ed aubergines, bbq'ed spring onions, bbq'ed paprika potatoes

BBQ Time - Veggie Kebabs

Cut a selection of your favourite veggies and other vegetarian ingredients into bite-size chunks (examples below). Soak some bamboo skewers - and have fun assembling the most colourful, delicious and, of course, healthy kebabs. This is only limited by your imagination.



red, green, yellow peppers
courgettes
mushrooms
onions, quartered and separated into layers
boiled potatoes
parboiled carrots, cut whole carrots into approx. 3cm long chunks and parboil in salted water
cherry tomatoes, whole
tofu
haloumi
freshly ground black pepper
salt, optional - I personally don't use salt with these veggies to let their natural sweetness come out.

Brush or drizzle with some garlic flavoured, chilli flavoured or plain extra virgin olive oil.

To make sure this dish retains it's healthy qualities, turn frequently to prevent the veggies from blackening. They will still have a bite and can be enjoyed hot or cold.

BBQ Time - Pork Skewers

This recipe needs to be prepared 12-24 hours in advance and is based on the recipe for Schwenkbraten, a popular summer meat dish for the BBQ in Germany. The meat is marinated without using liquids.



2 small pork chops, boned and cut into bite-size chunks
1 onion, quartered and separated into layers
1-2 garlic cloves, roughly chopped
freshly ground black pepper
sea salt
fresh sage leaves, left whole or cut into broad strips
extra virgin olive oil, for cooking
red or green pepper, cut into bite-sized chunks (optional)
fresh onion for the skewers, quartered and separated into layers (optional)

1. Season the meat with pepper and salt. Place in a bowl. Add sage leaves, garlic and onion and mix well with your hands. Cover and leave in the fridge to marinate for 12-24 hours.

2. Assemble the skewers alternately with meat, peppers (if used) and onion using either the marinated or fresh onion.
Tip: If using bamboo skewers, soak them in water for a few hours.

3. Brush or drizzle with a little olive oil and place on the BBQ.

4. Turn the skewers regularly to prevent them from blackening.

Leftovers: Wrap in foil and cook on the BBQ or in a medium hot oven 175°C) for 10 minutes until piping hot. I'm told by a reliable source that it tastes like freshly cooked.