Summer barbecue recipes from chef Gary Maclean

Preparation time: 15 minutes

Cooking time: 5 minutes

Ingredients:

12 large raw prawns, shells off, heads removed

2 clove garlic, crushed

1 lime, juiced

½ lemon, juiced

2 red chillies, deseeded and finely chopped

Bunch coriander

1 tbsp olive oil

1 tbsp honey

Salt/pepper

Method:

1. In a shallow dish mix together the garlic (if using), lime and lemon juices, chillies, olive oil and honey.

2. Add the prawns, season with black pepper and marinate in the fridge for 30 minutes. I tend not to marinade fish and shellfish too long as it can start to cook the fish.

3. Place the prawns on a barbecue or hot griddle pan until pink and cooked, basting with any leftover marinade.

4. Serve with the couscous salad.

For the giant couscous salad

Preparation time: 8 minutes

Cooking time: 20 minutes

Ingredients:

1 large pomegranate

200g giant couscous, sometimes known as Israeli or pearl couscous

250ml chicken stock, boiling

Salt and pepper

2 lime, juice and zest from one

6 tbsp olive oil

Small bunch mint

Small bunch coriander

Method:

1. Cut the pomegranates in half and knock out the seeds using a wooden spoon by placing the cut side of the fruit down and hitting the skin hard with the spoon this will remove the seeds leaving the white membrane in the skin.

2. Place the couscous in a pot. Pour the boiling stock or water onto the couscous and mix in the olive oil and lime juice. Cook out slowly until the couscous is soft and has taken on all the stock

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3. Season with sea salt and freshly ground black pepper.

BBQ LEG OF LAMB MARINATED IN DIJON HONEY MUSTARD, LEMON, FENNEL SEED AND ROSEMARY WITH SALT BAKED BABY POTATOES AND CREME FRAICHE

For the lamb

Preparation time: 10 minutes

Marinating time: Overnight

Cooking time: 10 minutes plus resting time

Ingredients:

4 x 225g lamb leg steaks, bone in gigot

4 garlic cloves

4 tbsp honey

2 tsp fennel seeds, toasted

1 tbsp Dijon mustard

2 x 10cm rosemary sprigs, finely chopped

2 tbsp olive oil

Salt and pepper

1 lemon, juice and zest

Method:

1. Crush the garlic cloves to a smooth paste with a little sea salt.

2. Mix together the garlic, honey, mustard, rosemary, olive oil, lemon juice, fennel seeds and some freshly ground pepper in a shallow dish.

3. Add the lamb leg steaks, coat well and leave to marinate for at least 2 hours.

4. Preheat a barbecue to medium high. Lift the lamb steaks out of the marinade and shake off the excess.

5. Season with salt and pepper. Barbecue the lamb fillets for 5 minutes on each side, basting once or twice with the leftover marinade, until browned on the outside and slightly pink in the centre.

For the potatoes

Preparation time: 5 minutes

Cooking time: 25 minutes

Ingredients:

1kg baby new potatoes

200g table salt

1 sprig rosemary

1 sprig thyme

30ml olive oil

100ml creme fraiche

20g chives, chopped

Method:

1. Pre-heat the oven to 180C

2. Chop the rosemary and thyme.

3. Coat the potatoes with olive oil and the chopped herbs.

4. Pour the salt onto a baking tray then place the potatoes on top.

5. Bake for 20 to 25 minutes until the potatoes are soft and have a crisp skin.

6. Mix the chopped chives and creme fraiche.

7. Cross the top of the potatoes, push up and top with chive creme fraiche.

Fennel parmesan and roasted hazelnut salad

Preparation time: 12 minutes

Cooking time: 0

Ingredients:

1 bulb fennel

70g hazelnuts, roasted

50g parmesan, shavings

10g fennel seeds, toasted

1 orange, segmented and zest

20g olive oil

Method:

1. Using a mandolin slice the fennel very thinly.

2. Mix with crushed toasted hazelnuts toasted fennel seeds, orange zest and segments and parmesan shavings.

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BBQ TANDOORI CHICKEN, CORIANDER FLAT BREADS, SPICY GRILLED VEGETABLES AND MINT YOGHURT

Preparation time: 20 minutes

Marinating time: overnight

Cooking time: 20 minutes including the sauce

For the marinade

150ml natural yoghurt

1 lemon, juiced

4 cloves garlic, chopped

60g fresh ginger

2 red chillies, finely diced

12 mint leaves, shredded

1 bunch coriander chopped

2 tsp garam masala

2 tsp curry powder

2 tsp ground cumin

Rest of the ingredients

8 chicken thighs, skin off and scored in 4 places

½ bunch coriander chopped

2 medium onions, finely diced

200ml coconut milk

100ml double cream

20g unsalted butter

2 tsp curry powder

2 tsp ground cumin

2 tsp ground coriander

225ml chicken stock

Salt and pepper

Method:

1. Mix all marinade ingredients together to form a smooth paste. Score chicken and place in a bowl add marinade leave as long as possible overnight is best.

2. For the sauce heat butter in a thick bottomed pan, add the onion and sweat for 3-4 minutes without colour then add curry powder, cumin and coriander and cook for 1 minute.

3. Add stock and reduce by half.

4. Add coconut milk and reduce by half then add cream and cook for 5-10 minutes on a low heat until you achieve a sauce with the consistency of double cream.

5. To finish the sauce add the chopped coriander.

6. Preheat the barbecue.

7. Take chicken out of marinade wipe off excess marinade, barbecue the chicken on the hot bars on both sides getting a nice golden charred colour on chicken. Place chicken on a cooler part of the grill and cook for 12-15 minutes or until chicken is cooked.

Coriander flat breads

Preparation time: 15 minutes

Proving time: 40-60 minutes

Cooking time: 6-8 minutes

Ingredients:

350g plain flour

1½ tsp sugar

1 tsp salt

½ tsp baking powder

20g fresh yeast

160g milk

142ml natural yoghurt

Butter for cooking

Handful fresh coriander, roughly chopped

Method:

1. Sieve all dry ingredients together, sprinkle in the chopped coriander.

2. Heat the milk for 1 minute on full power in the microwave and stir in the yoghurt, dissolve in the yeast.

3. Add this mixture to the flour to form a dough. Knead until smooth then cover and prove until doubled in size.

4. Divide mix into golf ball sized pieces and roll into the classic tear drop shape.

5. In a warmed non-stick frying pan brush the naan with the butter and add to the pan colour lightly brush the other side of the naan bread then flip over and colour on both side.

6. Place into a hot oven at 180C for 5-6 minutes (time dependant on the size of the naan breads).

Grilled vegetables

Preparation time: 15 minutes

Cooking time: 15 minutes

Ingredients:

1 courgette

1 aubergine

1 red onion

1 butternut squash

2 tsp curry powder

2 tsp ground cumin

2 tsp ground coriander

200ml natural yoghurt

20g fresh mint, shredded

20g vegetable oil

Salt

Method:

1. Cut the aubergine into 1cm slices, place some kitchen paper on a tray and sprinkle generously with salt place the slices of aubergine on top of the salt and then sprinkle some salt on top of the aubergine then finish with more paper.

2. After about 30 minutes this process will draw out the excess moisture and will help the aubergine stay white and will help make it crispy. After 30 minutes wash off the salt and pat dry.

3. Cut the other vegetables into strips or large dice and coat with the spices.

4. Marinade the vegetables for 30 minutes then grill on a hot the hot grill, mix the yoghurt and the shredded mint.

5. Serve.

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BBQ BAKED CAMEMBERT WITH ROSEMARY, GRANARY BREAD, HAZELNUT CRUMB AND RED ONION CHUTNEY

Preparation time: 10 minutes

Cooking time: 30 to 40 minutes

For the red onion chutney

Ingredients:

3 medium Red Onions

1 red chilli, finely chopped

50g sultanas

2 garlic cloves, finely chopped

50g light brown sugar

1 tbsp olive oil

100ml red wine vinegar

2 bay leaves

1 tsp coriander seeds

1/2 stick cinnamon, broken up

Pinch of salt

Method:

1. First job is to peel and half the onion through the root. Then slice the onion cut the onion with the grain you are trying to avoid the rainbow cut as the onion breaks down too much doing this.

2. Heat the olive oil large pan on a low heat, add the onions, chillies, sultanas and bay leaves and cook gently for 20 minutes stirring occasionally.

3. Make the spice bag using a small square of muslin and a piece of string, wrap up all spices, tie up tight and add to the pan.

4. Once the onions are cooked and translucent, add the sugar, vinegar and port and stir well, simmer on a low heat for 30-40 minutes, stirring occasionally until the chutney is thick dark and sticky.

5. Remove the spice bag.

6. You can use this straight away, but can be stored in a sterilised jar (an old jam jar is perfect for this).

For the BBQ Camembert

Preparation time: 3 minutes

Cooking time: 20-25 minutes depending on barbecue heat

Ingredients:

1 Camembert cheese, in wooden box

75g hazelnuts

2 sprigs rosemary, picked and chopped

8 slices granary bread

1 shallot, finely diced

20g butter, unsalted

Method:

1. Remove your camembert for its packaging, Place the cheese back into the wooden.

2. Take two slices of the bread and place into a food processor and turn them into bread crumbs.

3. Place your hazelnuts on to a tray and put them into the oven at 16C for 6-8 minutes, remove them from the oven and pour them onto a clean tea towel, close up the tea towel and make a little bag and rub the hazelnuts together. This will remove the skins from the nuts.

4. Add the nuts to the bread crumbs in the processor and break them down.

5. Using a little of the butter sweat down the chopped shallots, add the chopped rosemary and the bread crumbs and nuts.

6. Carefully cook this mixture in the pan until you start to achieve a little colour. Remove from the heat.

7. To make the little bread solders, cut the remaining 6 slices of bread into the required shape.

8. In a frying pan add rest of your butter and some chopped rosemary. Heated the pan slowly until the butter starts to crackle add the cut bread and cook until the bread starts to crisp up. You need to be very careful and control the heat of the pan so that you don't burn the butter.

9. Top the Camembert with some of the hazelnut crumb and then place onto the BBQ. At first you won't actually notice anything happen. What you are trying to achieve is a slow process of melting the cheese.

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10. Every now and then give the cheese a little wobble and you will start to see that the cheese is melting.

11. Serve with your toasted solders and red onion chutney.