Home Grown BBQ Food Recipes - Squire's Garden Centres

Home Grown BBQ Food Recipes

Try our range of delicious BBQ food recipes using home grown ingredients!


Grilled Peppers with Garlic & Herb Oil


Ingredients (serves 8):

120ml olive oil

Large bunch of fresh parsley

1 tbsp fresh rosemary leaves

1 large garlic clove, peeled

6 large bell peppers, cut lengthways into quarters

1 tbsp balsamic vinegar to serve


Method:


  • Blend oil, parsley, rosemary and garlic in a blender to form a puree.
  • Season herb oil with salt and pepper.
  • Prepare barbecue (medium heat).
  • Place peppers in a large dish and add the herb oil. Toss to coat the peppers.
  • Leave the peppers to coat in the oil for at least 15 minutes or up to 1 hour.
  • Grill peppers on the BBQ until just tender and slightly charred, about 10 minutes.
  • Transfer to plates and sprinkle with vinegar, salt and pepper.

Reference: https://www.epicurious.com/recipes/food/views/grilled-peppers-with-garlic-herb-oil-101817






Marinated Chicken with Lime & Coriander


Ingredients (serves 4):

4 chicken breasts

3 limes – 1 for zest, 2 for juice

2 garlic cloves, minced

3 tbsp brown sugar

Pepper

2 tbsp finely chopped coriander

2 tbsp soy sauce

1 tbsp olive oil


Method:


  • Use a rolling pin to pound the fat end of the chicken breasts to about 1.7 cm thickness.
  • Place chicken and marinade ingredients into a sealable freezer bag.
  • Massage to distribute the marinade evenly, then place on a plate or bowl and refrigerate for 24 hours.
  • Remove chicken and discard the marinade.
  • Brush BBQ grate with oil and heat to medium-high.
  • Cook the chicken for 3 minutes on each side until caramelised.
  • Transfer chicken to a serving plate, cover with foil and rest for 3 minutes.
  • Garnish with extra coriander & lime wedges, then enjoy!

Reference: https://www.recipetineats.com/lime-marinated-grilled-chicken/






Barbecued Sweetcorn with Basil Butter


Ingredients (serves 8):

128g unsalted butter at room temperature

128g freshly picked basil

8 corn on the cob

Pinch of salt & pepper

2 tbsp vegetable oil

1 garlic clove, minced


Method:


  • Mix together the butter, basil, salt, pepper and garlic in a bowl using a food processor or whisk
    by hand.
  • Brush the corn with vegetable oil and season with salt and pepper.
  • Individually wrap the cobs in tin foil, or place straight onto the BBQ grate.
  • Grill for 30 – 40 minutes on a pre-heated gas or electric BBQ, turning regularly until tender.
  • Serve the corn on plates and top with the basil butter.

Reference: https://letsdishrecipes.com/grilled-corn-with-basil-butter/






Grilled Salmon with Thyme & Basil


Ingredients (serves 4):

4 salmon fillets or steaks

2 tbsp fresh thyme leaves, chopped

60ml lemon juice

1 tbsp lemon zest

2 tbsp olive oil

1 tsp sea salt

1 or 2 garlic cloves, minced

Lemon wedges to serve


Method:


  • Combine the lemon juice, lemon zest, oil, thyme, garlic, and salt in a large resealable bag.
  • Add the salmon and turn the fillets to coat them evenly.
  • Refrigerate for 30 minutes to 1 hour. Do not leave for any longer as the salmon can become mushy.
  • Preheat the BBQ to medium-high and oil the grate well.
  • Remove salmon from bag and brush the rest of the marinade from the bag onto the top of the fillets.
  • Grill the salmon for about 4 – 6 minutes per side. Remove salmon once the internal temperature reaches 145 F.
  • Transfer to plates and serve with lemon wedges. Enjoy!

Reference: https://www.thespruceeats.com/grilled-salmon-with-thyme-and-lemon-334452






Easy Grilled Vegetable Skewers


Ingredients (serves 4):

4 medium red onions

Cherry tomatoes

4 medium courgettes

Peppers

Olive oil (for brushing)

Balsamic vinegar to serve

8 – 12 wooden skewers


Method:


  • Soak wooden skewers in water for approximately 30 minutes.
  • Peel and slice each onion in half, then into thirds. (6 total pieces from one onion).
  • Seed and chop each bell pepper into approximately 1-inch by 1-inch pieces.
  • Finally, chop the courgettes into round pieces.
  • Skewer the vegetables by alternating between red onion, courgette, tomatoes and peppers and brush with a layer of olive oil.
  • Preheat grill to medium-high heat. Once the grill is hot, add skewers and grill for approximately 5-8 minutes per side, or until vegetables are just softening and browning around the edges.
  • Remove from heat, drizzle with balsamic vinegar and enjoy!

Reference: https://theforkedspoon.com/veggie-skewers/






Grilled Steaks with Herb Butter


Ingredients (serves 4):

4 steaks of your choice

Vegetable oil

64g salted butter at room temperature

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

2 tbsp fresh parsley, chopped

1 garlic clove, minced

Salt & pepper for seasoning


Method:


  • Soak wooden skewers in water for approximately 30 minutes.
  • Add the herb butter ingredients to a bowl then stir with a fork to combine.
  • Scoop herb butter onto a sheet of cling film then shape into a thick log and refrigerate until firm.
  • Trim steaks of any big pieces of fat to avoid flare ups on the grill, then pat dry with a paper towel.
  • Rub each side with oil then season generously with salt & pepper.
  • Light BBQ to high heat and add steaks to centre of grill. Sear on each side for 1 and 1/2 minutes.
  • Move steaks to edge of grill then continue cooking for 7-10 minutes with the lid closed for medium steaks, or until they’ve reached your preferred level of doneness.
  • Remove steaks and let rest for at least 5 minutes. Top with sliced herb butter then serve.

Reference: https://iowagirleats.com/perfect-grilled-steak-with-herb-butter/