No Bank Holiday weekend is complete without a BBQ and although many of us will be eating al fresco over the next few days a nationwide survey showed that only a fifth of us are confident behind the grill!
Tesco has recently launched Flame Academy, a recipe hub which is really simple to navigate and is split into different ideas based on your skill level. There is something for the beginner right through to the pro with dessert ideas and vegetarian options available also. There is the chance to add ingredients to your shopping basket online to make it even quicker to plan your food and if the weather isn't on your side you can adapt them for your oven with ease.
We were sent some goodies from Tesco to put some of the recipes to the test!
BBQ Sausage Lollipops
- 400g (14oz) pork chipolata sausages, joined together
- 1 red pepper, cut into 4 thin strips with potato peeler
- 1 courgette
- remaining pepper and courgette, chopped
- 2 small broccoli florets
- 1tsp honey
This is a twist on a traditional sausage, it is a lot nicer in appearance and more fun for the family being in lollipop form. You simply get 3 connected sausage and smooth out the joins to create one large sausage. This is then coiled with the courgette and pepper strips inside before a wooden skewer is inserted to hold it in place. It's cooked for 10-15 minutes.
You can make a hidden veg sauce to dip the sausage into by simmering together the tomatoes, broccoli, honey plus any left over courgette and pepper in a pan until soft then blitzing them in a blender.
Easy BBQ S'mores
- 8 biscuits
- 8 chunks milk chocolate
- 4 marshmallows
This recipe is really simple and ideal for kids to try themselves. You place a biscuit on a strip of tin foil, add 2 pieces of chocolate and a marshmallow on top before adding another biscuit to make a sandwich. Wrap the tin foil around it completely and place on the BBQ for 2 minutes on either side until the filling has melted. Delicious!
Ben Tish (Executive Director of The Salt Yard Group) is Tesco’s Flame Academy master and he has created some tips to help with your dishes. I had my first attempt at a BBQ recently and these were really useful for a successful cooking experience.
- It’s important to know when the BBQ is ready to cook on. The flames should have subsided and the coals turned and even, ashen grey.
- Use hard stalks such as thyme, rosemary and oregano to throw onto the BBQ coals and smoke whatever your cooking. Great for a quick smoke hit!
- Slow cook whole chickens and larger cuts of meat with some vegetables help keep them juicy and tasty. Dissolve 10% salt to 90% hot water to make a solution and then cool.
- For larger cuts of meat, a lump of seasoned hard wood such as oak or birch set at the side of the shen coals will gently really a stream of perfumed smoke and in turn smoke and flavor whatever your cooking with.
- Smoking chips thrown onto the coals will give a smokey boost of flavor to smaller items such as steaks, chicken thighs and fish fillets.
- Use the coals as another cooking medium. Wrap vegetables in foil and nestle them between and under the ashen coals to slowly cook and flavor. Great for potatoes, aubergines, beets and carrots.
- A digital meat probe is great for checking if large cuts are cooked through correctly.
- Fish cooking clamps are brilliant for cooking- and turning large flat or round fish without the worry of then breaking or sticking
- A fire chimney is a fast, reliable way to start up your BBQ. It’s also great if you are using your BBQ for a period of time to cook larger cuts or several dishes. You can start the chimney next to the BBQ and then top up as and when needed, just giving yourself 10 minutes to do so.
Will you be having a BBQ this weekend? Have you got any tips to share?
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