After an amazing week the weather seems to be cooling slightly, but there is still hope for another balmy weekend. Regardless of what’s going on outside it’s still a great excuse to light the barbecue and share delicious food with friends and loved ones.
This menu is designed to be quick and simple while still packing the flavours. I may have cheated slightly with dessert but sometimes even the cook needs a break.
King Prawns in Garlic Butter – A classic but still amazing!
You can use frozen prawns for this, just make sure they are thoroughly defrosted and patted dry.
- 1 tbsp cold pressed rapeseed oil
- 15g unsalted butter
- 2 cloves of garlic, grated
- 450g king prawns, shell off
- Juice of 1 lemon
- small bunch of parsley, chopped
- Pita breads
- Setup your barbecue for 250c grilling heat (see diagram 1 in the eBook) and preheat a cast iron skillet in the area of roasting heat for 10 minutes – lid down vents open as applicable.
- Add the oil and butter to the skillet and stir until the butter has melted and the bottom of the skillet is coated.
- Add the garlic and stir to cook out for 5-10 seconds, or until it turns slightly golden brown.
- Move the skillet to the area of grilling heat and add the prawns. Stir through the garlic infused butter and coat the prawns. Spread the prawns to cover the skillet and close the lid for 30 seconds.
- Lift the lid and stir the prawns to turn over and cook until they are that beautiful vivid pink. Squeeze in the lemon juice to stop the cooking process and remove the skillet from the heat.
- Toast the pita breads over the grilling heat and serve with the prawns.
- Sprinkle the prawns with the parsley and serve.
Lamb & Mint Burger with Prosciutto Wrapped Asparagus
Spring lamb has been in the shops for a few weeks and is at its best, as it asparagus so why not combine them with this main course. The only thing left to add would be some butter Jersey Royals…why didn’t I think of that!?
- 600g lamb mince (15-20% fat content)
- 2 tbsp mint sauce
- 1 tsp sea salt flakes
- 1 tbsp ground black pepper
- 150g natural yoghurt
- 1/2 tsp sea salt flakes
- 2 mint sprigs, picked and chopped
- 4 burger buns
- 20 stalks of asparagus
- 10 slices of prosciutto
- lemon zest & cold pressed rapeseed oil to dress
- Put the lamb mince in large bowl with the mint sauce, salt and pepper and mix thoroughly. Divide the mixture into 4 equally sized patties (160g) and shape into burgers using your hands. Place on a parchment lined tray, cover with cling film and pop in the fridge.
- Grate the cucumber onto double thickness kitchen paper, spread out to a thin layer and sprinkle with the 1/2 tsp sea salt flakes. Leave for 10 minutes to salt and draw the excess moisture from the cucumber.
- Pick the mint, chop and add to the yoghurt before stirring in the salted cucumber.
- Cut each slice of prosciutto in half length ways and wrap one piece around each asparagus stalk. Place in a lightly greased perforated grill basket and leave to one side.
- Preheat your barbecue for 250c grilling heat (sea diagram 1 in the eBook) with the lid down and vents open as applicable. Remove the burgers from the fridge.
- Oil the cooking grate lightly and place the burgers on the grill over the area of grilling heat. Place the asparagus in the basket over the area of roasting heat at the same time, and close the lid.
- Cook for 3 minutes before checking to see if they are ready to turn. If they have great colour and aren’t sticking to the cooking grate they are ready to turn over. Replace the lid.
- Cook for a further 3 minutes before lifting the lid and moving the burgers to the roasting section of the grate. Check their core temperature using a digital thermometer and remove if any are 75c. If they are lower than 75c replace the lid and continue cooking, removing each burger as it achieves that safe 75c core temperature.
- Toast the buns and layer them up with lettuce, sliced tomato, a burger and the cucumber yoghurt.
- Serve with the grilled prosciutto asparagus.
Fresh Fruit Eton Mess – Sometimes the cook needs a break so break some meringues, whip some cream and dress with fresh fruit!
My local farm shop has these amazing large flavoured meringues and I thought their raspberry and white chocolate versions would be perfect. If you can’t get hold of flavoured meringues others will be available and just allow a little time for the cream to soften the broken pieces of meringue.
- 2 large raspberry and white chocolate meringues
- 300ml double cream
- 1 tbsp vanilla extract
- assorted fresh fruit
- 30g pistachio nuts, chopped
- lemon zest
- Break the meringues into large pieces and scatter in a serving dish.
- Whip the double cream to the stage of soft ice cream. Stop and lightly fold in the vanilla extract with a hand whisk.
- Mix some of the fruit through the vanilla cream and arrange over the broken pieces of meringue.
- Scatter fruit over the top along with some broken shards of meringue, scatter over with the chopped pistachio nuts and grate over a little lemon zest.
- Serve one large bowl, sit back and take the applause of a job well done!