Summer food special: The hottest BBQ dishes around
Sun’s out, BBQ’s out! Dean Edwards gets all up in our grill with his Brazilian-inspired recipes
BBQ season is here, but don't worry, we've got you covered.
So grab yourself a beer, put on your apron and get ready to impress your guests with our Brazilian-inspired dishes.
And don't fret if you haven't got a BBQ, as you can cheat with Dean's alternative cooking method in each recipe.
Burrito bowl
Serves 4
Prep time 5 mins
Cooking time 25 mins
Cals 706
Sat fat 12g
*3tbsp olive oil
*1 red onion, diced
*150g mushrooms, sliced
*1 green pepper, cut into strips
*1 red pepper, cut into strips
*4 cloves garlic, crushed
*2tsp smoked paprika
*1tsp (heaped) ground coriander
*2tbsp tomato purée
*2 x 400g tins black beans, drained
*1 x 500ml carton tomato passata
*200ml vegetable stock
*1 large sweet potato, cut into 8 wedges
*1tsp cumin
*1 x 250g pack halloumi, sliced into 8 pieces
*300g cooked wholegrain rice
To serve
*Sour cream
*Juice 1 lime
*Salsa
*Fresh coriander
1 Preheat your oven to 170°C/150°C fan/gas mark 3. Put 1tbsp oil in a large pan and fry the onion, mushrooms, peppers and garlic for 5 minutes. Add the paprika, ground coriander and tomato purée, and cook for another minute. Stir in the beans, passata and stock, bring to a simmer and let it bubble for 15 minutes.
2 Meanwhile, place the sweet potato wedges in a saucepan of salted boiling water and cook for 5 minutes. Remove from the pan and leave to cool slightly before dressing in 1tbsp oil and the cumin. Place on a hot BBQ or preheated griddle pan and grill for 3-4 minutes on each side or until cooked through. While the potatoes are grilling, oil the halloumi slices and slide two each on to four skewers, then add to the BBQ or griddle for 2 minutes on each side.
3 Serve the black bean stew in bowls with a halloumi skewer, two sweet potato wedges, wholegrain rice, a dollop of sour cream, lime juice, salsa and fresh coriander.
Carnival dog
Serves 4
Prep time 10 mins
Cooking time 15 mins
Cals 860
Sat fat 18g
*4 sausages of your choice (the spicier the better)
*50g salted butter
*2 cloves garlic, crushed
*4 hot-dog buns (brioche works well), split down the middle
*Pickled, sliced jalapeños, to serve
*Tortilla chips, to serve
For the pineapple salsa
*1/2 small pineapple, peeled and finely diced
*1 red onion, finely diced
*1/2 red chilli, deseeded and finely diced
*3tbsp fresh coriander, chopped
*Juice 1 lime
*4tsp olive oil
For the coriander mayo
*Handful fresh coriander
*Juice 1/2 lime
*4tsp extra virgin olive oil
*3tbsp mayonnaise
1 Place the sausages on a hot BBQ and grill for 15-20 minutes or until they’ve coloured and are cooked through. Alternatively, preheat your oven to 190°C/170°C fan/gas mark 5. Place the sausages in an ovenproof frying pan with a little oil and fry for 5 minutes, then transfer to the oven for 20-25 minutes or until cooked through.
2 Meanwhile, make the salsa. Place the pineapple, onion, chilli and coriander in a bowl. Dress with the lime juice and olive oil, and season.
3 To make the mayo, blitz together the coriander (reserving a little for a garnish), lime juice and oil until smooth. Stir through the mayonnaise and leave to chill until needed.
4 When the sausages are almost cooked, mix the butter and garlic together, then spread on the inside of the rolls. Place them butter-side down on the BBQ or a heated pan, until just golden.
5 Serve the sausages in the rolls, topped with the salsa, jalapeños and tortilla chips. Drizzle over the mayo and garnish with coriander.
Blackened steak with samba potato salad
Serves 4
Prep time 5 mins
Marinating time 1 hour
Cooking time 25 mins
Cals 673
Sat fat 8g
*4 sirloin steaks
*Smoky rub (recipe below)
*800g new potatoes
*4tbsp mayonnaise
*1tbsp cider vinegar
*1tsp wholegrain mustard
*Bunch chives, chopped
*1 Granny Smith apple, cut into matchsticks
1 Pat the smoky rub all over the steaks, then leave them to stand for 1 hour.
2 Meanwhile, boil the new potatoes in their skins for 20 minutes, or until cooked through. Drain and leave to cool. Cut them into bite-sized chunks, then add to a bowl with the mayonnaise, cider vinegar and mustard. Gently mix it with the potatoes and most of the chives. Season, then top with the apple and more chives.
3 To cook the steaks, place them on a hot BBQ or preheated griddle pan for 4-5 minutes each side for well done, 2-3 minutes each side for medium or 1-2 minutes each side for rare. Rest for 5 minutes, then slice thinly and serve the with potato salad.
Candy crush melon lollies
Makes 18
Prep time 5 mins
Cooking time 5 mins
Cals 42
Sat fat 0g
*30g sugar
*Small handful fresh mint
*1 ripe watermelon
*1/2 x 63g jar popping candy
1 Blitz the sugar and mint together in a food processor, then set the sprinkle aside.
2 Slice the watermelon into three 1in-thick rounds, then cut each round into six wedges. Soak 18 lolly sticks in water for a few minutes – this will stop them burning. Make an incision through the watermelon skin and gently push a lolly stick two-thirds of the way into the flesh.
3 Place the melon lollies on a hot BBQ or preheated griddle for 1-2 minutes each side until the flesh chars to bring out the natural sweetness. Leave to cool, then add the mint sprinkle and popping candy. Or for a refreshing treat, transfer the lollies to a lined tray and freeze for at least 3 hours. Add the sprinkle and candy before serving.
Drizzle Kicks
Caipirinha dressing
Put 20ml rum, juice 1 lime, 6 mint leaves, 1/2tsp smoked paprika, 1tsp honey and 40ml olive oil into a jar, screw on the lid and shake. Dress your salad Brazilian-style!
Smoky rub
Mix together 2tbsp soft brown sugar, 1tsp cinnamon, 1tsp smoked paprika, and 1tbsp each of garlic powder, black pepper, salt, dried thyme and ground cumin. Rub into meat or fish and leave the flavour to develop for at least 1 hour.
Mangomole
Mash 2 ripe avocados and stir in 1/2 diced mango, 2tbsp chopped coriander, 1/2 chopped red onion, 1/2 crushed clove garlic and 1 deseeded and sliced red chilli. Add lime juice, season to taste then get dipping those nachos!
Chilli ketchup
Fry 1 diced onion, 1 crushed clove garlic and 1 deseeded and sliced red chilli in olive oil for 5 minutes. Add 200g halved cherry tomatoes (skins on), 1tbsp tomato purée, 20ml rum, 2tbsp honey, 30ml cider vinegar, 2tbsp soy sauce and simmer for 10 minutes. Blitz until smooth and drizzle on hotdogs and burgers.
Compiled by: Kirsty Spence, Prop styling: Katie de Toney, special thanks to Marksandspencer.com
