Ok, as it is that time of year again and the weather is being so phenomenally gorgeous here in Devon I thought I would post a couple of my favourite BBQ recipes using an ingredient or two I am growing or have grown in the garden. I am of course focussing on recipes with garlic in on the back of my previous blog post.
This first one is a real favourite, using fresh basil from the garden and home grown garlic also. I have used smaller prawns and it still tastes good but if you buy them when they are on special offer, tiger prawns are worth the extra pennies.
BBQ garlic prawns
12 large tiger prawns
2 tblsp Dijon mustard
2 oz melted butter
3 garlic cloves finely chopped or crushed
2 tblsp olive or sunflower oil
Juice from a large lemon
1 tblsp freshly chopped sage
salt and ground black pepper
Place the olive oil, melted butter, garlic, lemon juice, basil, mustard and salt and pepper in a shallow dish or Tupperware style bowl and mix until well blended.
Peel and de-vein the prawns. Add to the marinade and toss thoroughly. Cover the dish and refrigerate for an hour.
Remove the prawns from the dish and thread onto dampened wooden skewers. Let the hot coals cool down a little and cook over a medium temp BBQ for two to three mins, less for smaller prawns, basting with the remaining marinade a couple of times.
Eat immediately with crusty white bread..
Garlic Soy Chicken
Probably the simplest recipe possible, but it tastes realllly good! If you are nervous about cooking chicken on the BBQ then probably best to cook it in the microwave first and just finish off over the coals.
- 8 free range chicken drumsticks
- 4 finely chopped or crushed garlic cloves
- 4 floz (120 mls) Soy Sauce
Place the garlic and soy sauce in a deep bowl and mix well. Add the drumsticks and turn a few times to coat thoroughly. Cover the bowl and marinate in the fridge for a minimum of an hour – longer if you have time.
Cook over medium coals for 20 to 30 mins, turning occasionally and basting with the remaining marinade. Check the chicken is cooked well before serving. Best served hot.