With all this sunshine, there’s only one thing for it; it’s time for a barbie.
We love firing up the barbecue for events at Exeter Golf and Country Club, from our Summer Party to weddings and of course, fireworks night!
Here are some recipes from our Events Barbecue Menu to boost your barbecue from bog standard burger to an al fresco feast.
PIRI PIRI CHICKEN
100ml olive oil
10 garlic cloves
3 red chillies
3 bay leaves
Bunch of parsley
Mix all ingredients (except parsley) together in a bowl and leave a room temperature to marinade the chicken for a hour before cooking.
Once on the barbecue, as the chicken cooks, use the bunch of parsley as a brush, dipping into the piri piri sauce and brushing it over the chicken.
SWEET CHILLI AND HONEY PORK RIBS
2 cups of sweet chilli sauce
1 and 3/4 cup of honey
2 tbsp soy sauce
1 and 1/2 tsp grated ginger
1/4 cup dry white wine
2 tsp Dijon mustard
1 medium onion chopped
Fry off the onions, then add all the ingredients except the pork to a pan and simmer for five minutes.
Pour over the pork ribs and leave to marinade before barbecue.
SMOKED & SPICY PRAWN KEBABS
12 large raw prawns
½ tbsp smoked Spanish paprika
2 large garlic cloves, finely chopped
1 tsp cumin seeds, toased and ground
1 tsp oregano
Juice and zest of a lemon
2 tablespoon olive oil
Soak the skewers in a bowl of water.
Peel prawns and devein to remove the visible black vein. Wash the prawns and dry.
Mix the paprika, garlic, cumin, oregano, lemon zest and 1 tbsp olive oil – throw in the prawn and marinade for a while. Skewer a prawn onto each stick.
Cook on the barbecue until cooked through.
Season, squeeze over some lemon juice and serve
HALLOUMI AND RED PEPPER SKEWERS
1 red onion
Halloumi – cut 16 chunks
16 cherry tomatoes
1 tbsp olive oil
1 tsp olive oil
1 tbsp lemon juice
2 tsp fresh thyme
1 tsp Dijon mustard
Half and slice the courgettes, cut the onion into wedges and then thread with the tomatoes and halloumi onto pre-soak skewers.
Lemon baste: mix together the olive oil, lemon juice, thyme, mustard and seasoning.
Serve with warm pitta bread.
SLOW COOKED BEEF BRISKET WITH BARBECUE SAUCE
This barbecue sauce is so simple and so delicious, it’s a must-do – all you need to do is cook up the following ingredients and set aside until you’re ready.
In a large roasting tin, mix beef stock and half of the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before – just leave it to cool in the tin covered with foil, but don’t refrigerate.
When you’re barbecue is ready, put the brisket on and cook for around 20 minutes. Remove from the heat and pour the rest of the sauce on top to serve.
Half a cauliflower
50g silver skin onions
2 x pickled gherkins
450ml cider vinegar
½ tsp chili flakes
25g English mustard powder
1.5 tbsp corn flour
25g rock salt
Cut the cauliflower into small florets. Add the onions, salt and cauliflower into a bowl and mix well place in the fridge for 2 hours. Remove from the fridge and rinse under cold water for 30 minutes then pat dry.bDice the gherkins and mix with the above. Boil the sugar, chili and vinegar allow to cool. Add a little of the cool vinegar to the mustard powder, turmeric and corn flour. Return the vinegar to the boil and whisk in the dry mix cook for 3-4 minutes
Strain the liquor and pour over the vegetable chill and store in a air tight container