Best of British BBQ Recipes
Butterfly Prawns with Garlic & Ginger
Ingredients
16 Raw GiantKing Prawns,
Sea Salt
10ml Olive Oil
100g Unsalted Butter
2 Red Chillies, Seeded and Finely Chopped
20g Millstone Ground Ginger
20g Millstone Garlic Granules
Method
1. Prepare the barbecue, then soak the wooden skewers
in water for 20 minutes.
2. Heat the butter, then add ginger and garlic to infuse.
3. Butterfly each prawn by making an incision down the
curved back; wipe away the dark spinal vein.
4. Mix oil, chilli & sea salt, add prawns and toss to coat,
then skewer them head first.
5. Place the prawns over high heat for about 5 minutes, turning once.
6. Pour over the hot butter, garlic & ginger and serve.
Serves 4
Serving Suggestion
Serve with Crispy Rocket and Lime Salad with Mango and Chilli Salsa.
Pork & Lemon Skewers
Ingredients
300g Lean Minced Pork
10g Millstone Mint
10g Millstone Chive Rings
4 Garlic Cloves, finely chopped
10g Granulated Sugar
10ml Soy Sauce
1 Lemon, freshly squeezed
8cm x 9cm lengths of Lemon Grass Stalks
Method
1. Place the minced pork, crushed garlic, mint, chive rings, soy sauce & lemon in a large bowl; season with salt & pepper to taste and mix well together.
2. Divide into eight portions and mould each one into a ball around the lemon grass stalk.
3. Prepare the barbecue. Cook the pork and lemon skewer for 6-8 minutes on each side, until golden and cooked.
Serves 4
Serving Suggestion
Serve with warm Pitta Bread & Cumin Curried Yoghurt Dip.
Hot & Smokey Cherry Wood Salmon
Ingredients
4 x 175g Salmon Fillets
Olive Oil
Seasoning
1 Lemon, grated rind & juice
1 Packet of Cherry Wood Chips
20g Millstone Paprika
10g Millstone Garlic Powder
10g Millstone Thyme
Method
1. Mix together the paprika, thyme, garlic powder and grated rind. Combine the oil and lemon juice.
2. Prepare the barbecue, add the cherry wood chips and allow to burn.
3. Cover the salmon with the mix and rub in, allow too infuse for 10-15 minutes, then brush with the lemon oil and place on the barbecue.
4. Cook the salmon for 8-10 minutes keeping covered with tin foil; when cooked serve.
Serves 4
Serving Suggestion
Serve with Mango & Basil Salsa with hot Minted New Potatoes.
Millstone Cajun Chicken
Ingredients
4 x 7oz Chicken Fillets
4 Chicken Thighs
30g Millstone garlic salt
30g Millstone paprika
30g Millstone celery salt
20g Millstone cayenne pepper
20g Millstone cumin
50g Butter, melted
5g Millstone Ginger Powder
Method
1. Mix together all the spices, then sprinkle over the chicken and allow too marinade for 2-3 hours.
2. Prepare the barbecue.
3. Cook the chicken pieces over medium-high heat for about 30-40 minutes or until they are cooked, turning occasionally and brushing with butter.
Serves 4
Serving Suggestion
Serve with hot Corn on the Cob, Coleslaw & hot Beans.
Spatchcocked Quail with Spices
Ingredients
4 Quails, cleaned
20g Millstone Ground Cinnamon
20g Millstone Ground Cardamom
20g Millstone Fennel Seeds
20g Celery Salt
10g Millstone Ground Ginger
1 Orange, grated rind & juice
1 Lime, grated rind & juice
1 Lemon, grated rind & juice
10g Millstone Ground Black Pepper
8 Wooden Skewers soaked in water
Method
1. Wash the quails, then cut down the back of the bird removing the backbone.
2. Criss-cross the quails using two skewers and press down to flatten them.
3. Place all the dry ingredients into a bowl, mix together and then add the citrus fruit rinds.
4. Rub the marinade into the quails and leave for 1-2 hours.
5. Prepare the barbecue. Place the quail over the heat and cook for 20-25 minutes, occasionally turning and basting with the citrus juices. Keep covered with tin foil to increase temperature and cook until tender. Serve
Serves 4
Serving Suggestion
Serve with infused Cous Cous with Beetroot & Coriander Salad.
Barbecue Beef Fillet
Ingredients
3lb Beef Fillet
10g Millstone Black Pepper
Olive Oil
50ml Beer (Bitter)
20g Millstone Celery Salt
20g Millstone Paprika
20g Horseradish Relish
Method
1. Rub the Beef fillet with horseradish and olive oil, then roll in the dry ingredients i.e. black pepper, celery salt & paprika.
2. Cover and leave the beef for 3 hours. Use the leftover ingredients to mix with the beer creating a mop for the meat.
3. Prepare the barbecue. You may want to use some flavoured woods like oak or pecan.
4. Place the Beef fillet on the BBQ and cook for 30-40 minutes, turning and basting all the time.
5. Rest the meat when cooked for about 15 minutes in a plastic food bag with sealable edges. Serve thinly sliced.
Serves 4
Serving Suggestion
Serve with warm Baked Bread, Mayonnaise & roasted Garlic Potatoes.
Chilli BBQ Pumpkin
Ingredients
1kg of Pumpkin
Olive oil
Seasoning
20g Millstone Crushed Chillies
20g Millstone Chinese Five Spice
20g Millstone Celery Salt
20g Brown Sugar
50g Sour Cream
1 Bunch of fresh Chives, finely chopped
Method
1. Cut the pumpkin into boat shape pieces. Scoop out and discard the seeds & fibres.
2. Mix the sour cream & chives together and allow too infuse.
3. Mix the dry ingredients together, rub oil over the pumpkin and then sprinkle with mixture.
4. Prepare the barbecue, cook over a medium-high heat for 20 minutes or until tender, basting regularly until the pumpkin flesh is tender.
5. Serve with chive sour cream over the top.
Serves 4
Serving Suggestion
Serve with Cous Cous Salad with Plum Tomato & Chilli Salsa and Corn Bread
Flamed Bananas
Ingredients
4 x Bananas, slightly under ripe
150ml Double Cream
40g Butter
40g Sugar
4 Millstone Vanilla Pods, split and deseeded
100ml Brandy
Method
1. Whisk the cream, 10g sugar and half the vanilla pod seeds in a bowl; put to one side.
2. Prepare the barbecue. Warm the butter, sugar & vanilla in a pan, split the bananas down the back and pour over. Wrap the bananas individually in foil for 8 minutes.
3. Meanwhile gently warm the brandy in a small pan. Open each banana parcel and pour over the brandy. Carefully ignite with a long match.
4. Serve with a spoonful of vanilla cream.
Serves 4
Serving Suggestion
Serve with Maple Syrup Ice Cream & warm Chocolate Sauce
Barbecued Chicken Tikka
Ingredients
4 x Chicken Breast Fillets
150ml Natural Yoghurt
Seasoning
50g Millstone Tikka Seasoning
1 Lime, rind grated
Method
1. Mix all the ingredients together and marinade for 12 hours, allowing the flavours and colours to develop.
2. Prepare the barbecue; maybe use some flavoured wood like coconut or apple.
3. Place the chicken onto the barbecue and cook for 1 hour, or until tender. Keep brushing the marinade over the chicken each time you turn. Serve.
Serves 4
Serving Suggestion
Served with warm Steamed Coconut Rice, Corn on the Cob & Apple Coleslaw
Barbecue Thai Scallops
Ingredients
12 x Fresh Scallops in the half shell
Olive Oil
Seasoning
3 Shallots, finely sliced
10g Millstone Thai Seasoning
1 Lemon, grated rind & juice
2 Fresh Green Chillies
2 Fresh Red Chillies
Method
1. Prepare the barbecue. Sprinkle all the ingredients over the scallops evenly.
2. Position a grill rack over the coals to heat.
3. Place the scallops, in there half shells on the grill and cook for 2-3 minutes. Once warm & tender remove onto a serving platter and serve.
Serves 4
Serving Suggestion
Serve with oven-baked Garlic Bread & Crunchy Salad
Cajun Tiger Prawn Skewers
Ingredients
12 x large, raw, shelled Tiger Prawns
8 Leafs of Basil
8 Leafs of Flat Parsley
20g Parmesan Cheese, grated
3 Garlic Cloves, chopped
Olive Oil
Seasoning
20g Pine nuts
20g Millstone Cajun Seasoning
4 wooden skewers, soaked in water
Method
1. To make the Cajun pesto, place the nuts, parsley, basil, garlic, cheese and some oil in a food processor and process until finely chopped.
2. Mix half the pesto paste with the prawns in a bowl, toss them well, then cover and chill for 1 hour.
3. Prepare the barbecue. Thread the prawns on the skewers and cook them over the hot coals on an oiled grill rack, turning once. Serve with the remaining pesto.
Serves 4
Serving Suggestion
Oven-baked jacket potato with melted cheese & Smoked Tomato Salsa
Moroccan Lamb
Ingredients
1 1.8kg/4lb Shoulder of lamb
2 Garlic Coves, crushed
60g Millstone Moroccan Seasoning
Olive Oil
20g Mint, finely chopped
Method
1. Rub the shoulder of lamb with the garlic and the Moroccan seasoning, sprinkle over the excess and chill for 3 hours.
2. Mix the mint and oil together and allow too infuse.
3. Prepare the barbecue, Place the lamb shoulder on the grill over a medium–high heat 225oc, Cook for 30 minutes to seal in the flavours and crisp the outside.
4. Wrap the joint in tin foil, cook for a further 2-3 hours until tender, basting every 20 minutes to retain the moisture.
5. Once the lamb is cooked, remove from heat & rest for 20 minutes before carving.
Serves 4
Serving Suggestion
Serve with warm New Potatoes & roast Italian Vegetables.
Seared Charentais Melon
Ingredients
2 Melons, Charentais
10g Millstone Ground Cinnamon
50g Honey
30g Sugar
Method
1. Prepare the barbecue. Cut the melon into four, scoop out the seeds. Brush the melon with honey then sprinkle over the sugar and cinnamon.
2. Lay the melon on the barbecue, having cleaned the grill rack. Grill for 2-3 minutes brushing with the honey each time you turn.
3. Serve hot.
Serves 4
Serving Suggestion
Serve with Pecan Ice Cream & fresh Blueberries
Crostini
Ingredients
4 Baguettes, sliced length ways, cut into 2 pieces
2 Garlic Cloves, crushed
10 Black Olives, sliced
Seasoning
Olive Oil
20g Millstone Italian Seasoning
20 Plum Tomatoes
10g Millstone Crushed Chilli
8 Fresh Basil Leaves
Method
1. Prepare the barbecue.
2. To make topping, plunge the tomatoes into boiling water for 20 seconds, then refresh in cold water. Peel away the skin, remove the seeds and core and roughly chop the flesh. Mix with some oil, garlic and Millstone Italian seasoning and fry in a large pan.
3. Once the tomatoes start to sizzle add the chilli and try to evaporate the liquid from the tomatoes.
4. Toast the bread on both sides pushing down with a pair of tongs to get a good stripe effect.
5. Pile the mixture on to the toasted baguettes. Scatter over with torn basil leaves and black olives and drizzle with olive oil.
Serves 4
Serving Suggestion
Serve with a selection of Italian Cured Meats
Millstone Satay Sauce
Ingredients
250ml Coconut Cream
70g Peanut Butter
10ml Worcestershire Sauce
10g Millstone Chilli Powder
20g Millstone Madras Curry Powder
1 Lime, grated rind and juice
Method
1. Prepare the Barbecue.
2. Pour the coconut cream into a small pan and heat.
3. Add the peanut butter and stir until blended.
4. Add Worcestershire sauce, lime and spices; gently heat for 4-5 minutes.
5. Pour into a serving bowl.
Serves 4
Serving Suggestion
This sauce goes great with any of the dishes in the book.