The Irish summer is in full swing and with a heatwave confirmed for this week, there’s never been a better time to host an impromptu barbecue.
To help you throw the best BBQ party in the neighbourhood, we’ve collected a few of our favourite BBQ recipes from legendary TV chef, Jamie Oliver.
We also have the handy Bucket Barbecue in stock online and at your local Harvey Norman store, so don’t forget to drop by and pick one up if you want to try out these tasty recipes but don’t have a barbecue grill at home.
- 6 shallots
- 1 bunch of spring onions
- 2-3 fresh red chillies
- 8 cloves of garlic
- 5cm piece of fresh ginger
- groundnut oil
- 4 tablespoons black peppercorns
- 1 tablespoon Szechuan peppercorns
- 2 teaspoons coriander seeds
- 1 teaspoon sea salt flakes
- 4 tablespoons soy sauce
- 3 tablespoons light brown sugar
- 750 g firm tofu
- 1 cucumber
- ½ a bunch of fresh coriander
- 2 tablespoons rice wine vinegar
- Peel and finely slice the shallots. Trim and finely slice the spring onions and chillies, then peel and finely slice the garlic. Peel and finely grate the ginger.
- Heat a few drizzles of oil in a large non-stick frying pan. Add the shallots, spring onions, chilli, garlic and ginger and cook, stirring often, over a low heat for 10 to 15 minutes, until soft.
- For the marinade, crush both kinds of peppercorns in a pestle and mortar with the coriander seeds and sea salt flakes. Add to the pan with the soy sauce and sugar. Reduce until thick and glossy, then transfer to a small baking tray.
- Cut the tofu into 2cm pieces, then thread onto 4 skewers. Place in the tray with the marinade, spoon over to coat and leave in the fridge to marinate for a few hours.
- When you are ready, barbecue the skewers till crisp, basting with the marinade and turning regularly.
- Use a vegetable peeler to shave the cucumber into ribbons and place in a bowl. Pick, finely chop and add the coriander, followed by the rice wine vinegar and a pinch of sea salt and black pepper. Toss to mix and serve with the crispy salt and pepper tofu skewers.
- olive oil
- 2 racks of higher-welfare pork loin back ribs (about 1.6kg)
- 1 fresh red chilli
- 1 thumb-sized piece of ginger
- 2 cloves of garlic
- 150 ml unsweetened apple juice
- 100 ml white wine vinegar
- 2 heaped tablespoons tomato ketchup
- 1 tablespoon Dijon mustard
- 100 ml low-salt soy sauce
- 100 g soft brown sugar
- Preheat the oven to 200ºC/gas 6. Preheat your barbecue.
- Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
- Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.
- Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
- Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
- Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.
- Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes.
- Transfer the ribs to a board and cut them up. Serve with handfuls of rocket and watercress, if you like.
- 600 g quality lamb shoulder , minced
- olive oil
- 6 burger buns
- 6 heaped tablespoons natural yoghurt
- 1 heaped tablespoon harissa paste
- 1 lemon
- extra virgin olive oil
- ½ a bunch of fresh mint , (15g)
- ½ teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ras el hanout , or garam masala
- 1-2 teaspoons sweet smoked paprika
- Pound all the dry rub ingredients and 1 teaspoon each of sea salt and black pepper in a pestle and mortar until fine.
- Split the minced lamb into 6 pieces, and with wet hands, shape into patties about 1.5cm thick. Pat the dry rub all over the burgers, then drizzle over a tiny bit of olive oil.
- You can either cook the burgers on a barbecue or indoors on a griddle – either light the barbecue and prepare a hot side and a cooler side, or if cooking indoors, heat a large griddle pan over a medium-high heat.
- Cook the burgers for 6 to 7 minutes on each side, or until done to your liking, then remove to a plate.
- Quickly halve and lightly toast the buns on the cool side of the barbecue or in the griddle.
- Spoon the yoghurt into a small bowl and dollop the harissa on top. Squeeze over a little lemon juice to loosen, then ripple the harissa through the yoghurt and drizzle with extra virgin olive oil. Pick the mint leaves.
- Spread some harissa yoghurt onto the bases of the toasted buns, top with the burgers, squashing them gently into the buns. Add a little more yoghurt, then squeeze the remaining lemon juice over a the mint leaves and place on top. Delicious served with a seasonal salad.