5 BBQ recipes to enjoy this weekend:
1. Spice barbecued lamb:
Our first recipe is a fragrant spiced yoghurt marinated lamb dish. To make the marinade you will need a finger length piece of chopped ginger, 4 crushed garlic cloves, 1 tablespoon of turmeric, garam masala, cumin seeds and paprika. To this you will need to add a handful of coriander leaves, the juice of 1 lemon and 150ml of natural yoghurt. Mix this about and add a tablespoon of flaxseed, sunflower & pumpkin seeds and goji berries. Blend the mixture in a food processor and apply to a leg of lamb and leave in your fridge over night. Cook your lamb on the BBQ for 25 minutes skin side down, and then turn and cook for another 15 minute. Remove from the BBQ, carve, and serve with some dips and breads.
2. Flaxseed marinated steak:
There's nothing quite like a steak that has been cooked on the BBQ. That smokey flavour that you get from the BBQ really adds to the taste of your steak, but we recommend going all out this weekend and making a tasty flaxseed marinade for your steak. Mix a teaspoon of flax seed with 2 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar and 1 crushed garlic clove. Add to this 1 tablespoon of olive oil and season with salt and pepper before applying to your steak. Leave to marinade in the fridge overnight before grilling on your BBQ. Cook to your liking and serve with a fresh salad or a portion of hemp crusted potato skins.
3. Carrot and sesame seed burger:
You can't have a BBQ without cooking some burgers, but why not try making these burgers with a bit of a difference. This burger is a great option for any vegetarians who attend your BBQ and you will need the following ingredients.
- 750g carrots, peeled and grated
- 410g chickpeas, drained and rinsed
- 1 small onion, chopped
- 1 egg
- 2 tbsp tahini paste
- 1 tbsp ground cumin
- 100g breadcrumbs (recommend wholemeal)
- 3 tbsp olive oil (for frying carrots and cooking burgers)
- zest and juice of 1 lemon
- 1 tbsp Linwoods flaxseed, sunflower, pumpkin & sesame seeds and goi berries
To begin making the burger, take 1/3 of the carrots and blend in a food processor with the chickpeas, onion, tahini, cumin and egg. Cook the remaining carrots in a frying pan for 8-10 minutes before combining this with the blended mix, and add the breadcrumbs, lemon zest and flaxseed, goji berry, sunflower, pumpkin & sesame seed mix. Shape the mix into 6 burgers and leave them to chill. Brush each burger with olive oil and cook on your BBQ for 5 minutes either side until crisp and golden. Serve in a nice burger bun with a dressed salad and enjoy. Add some flaxseed to your dressed salad mix.
4. Grilled aubergines and flaxseed dressing:
A BBQ doesn't have to be all about the meat. You can get some great flavour into a wide range of vegetables by char grilling them on the barbie! One simple recipe to tryout this weekend is grilled aubergines with a flaxseed yoghurt dressing. Simply slice 2 large aubergines and brush with some olive oil. Heat on your BBQ for 2-3 mins either side until tender and serve with a yoghurt mix. We recommend adding some garlic, lemon, herbs and flaxseed to your yoghurt, before spooning it over the grilled aubergines.
5. Butterfly piri piri and flaxseed chicken:
Last on our list is a dish that will not only impress your friends and family but also leave them wanting more. Chicken is a firm favourite for many of us, and this weekend we recommend trying your hand at creating a wonderful BBQ piri piri chicken. The best way to cook your chicken is to butterfly if by cutting along either side of the backbone and spreading the meat out. Once you have done this you begin to create your marinade.
For the piri piri marinade you mix 4 chopped chillis and 3 crushed garlic cloves in a food processor or mortar and pestle. This will create a paste, and to this you add 2 tablespoons each of paprika, red wine vinegar, chopped parsley, olive oil and milled flax seed. Once this is combined, apply it to the chicken and leave overnight.
To cook the chicken, heat your BBQ and wait until the flames die down a little if you are using a charcoal BBQ. Cook skin side down for 15-20 minutes until nicely charred before flipping and cooking for a further 10-15 minutes, until cooked through and the juices run clear. Carve and serve up with a pasta and coleslaw salad for your guests to enjoy.
What are your favourite BBQ recipes?
Are you planning to celebrate National BBQ Week with a BBQ this weekend? Share your favourite recipes with us by connecting on Facebook and Twitter, or sending us your recipes today. We will share our favourite recipes on our recipes page.