It’s that time of year, when cooking in the kitchen is unbearable. Cool off and cook outside with these recipes
Bratwurst Wraps
Serves 6
6 large Bratwurst sausages or other good sausages
6 smoked streaky bacon rashers
6 small flour tortilla wraps
2 tbsp sun-dried tomato paste or other
Fresh parsley leaves, to garnish
l Wrap each sausage in a bacon rasher. Barbecue for 15-20 minutes, until browned and cooked through.
l Meanwhile, warm the tortillas on the barbecue for 30 seconds each side. Spread each tortilla with a teaspoon of the tomato paste, then wrap around the sausages. Return to the barbecue for a few minutes, turning to brown the wraps.
l Halve each wrap, stick a toothpick through to secure and garnish with parsley leaves.
Crispy Chicken Legs
Serves 6
2 tbsp Dijon mustard
Grated zest and juice of 1 lemon
2 tbsp chopped fresh tarragon
6 whole chicken legs
l Mix the mustard, zest, tarragon, and some salt and black pepper together in a bowl. Loosen the chicken skin and spread a little of the mixture under the skin, then push right down to the drumstick. Repeat with the other chicken legs.
l Put in a dish, pour over the lemon juice and season. Marinade at room temperature for 30 minutes.
l Barbecue for 40 minutes, turning once, until cooked and crispy.
Barbecued Haloumi and Coleslaw Pitas
Serves 6
2 x 250g packs good quality haloumi, sliced
Olive oil for brushing
6 wholemeal pitas, to serve
For the coleslaw
3 tbsp mayonnaise
Juice of 1 lime
2 carrots, finely sliced
1 celery stick, finely sliced
1 small red onion, finely sliced
1 red chilli, deseeded and finely sliced
Handful fresh coriander leaves
25g peanuts, salted
l To make the coleslaw, mix together the mayonnaise and lime juice in a large mixing bowl, add all the remaining ingredients, season, toss together.
l Brush haloumi slices with olive oil and cook on a hot barbecue for 1 minute each side or until slightly charred. Set aside.
l Brush each pita with some olive oil, place on the barbecue and cook, turning, until heated through.
l To serve, carefully split open each pita to make a pocket, then spoon the coleslaw and haloumi into each one and serve.
Satay Sauce
Put 200g peanuts, 1 tbsp light brown sugar, 2 tbsp dark soy sauce, the juice of 1 lime and 200cl coconut cream in a food processor. Whiz to a sauce, adding a dash of cold water it too thick. Season with black pepper. Makes 400ml. Lovely with chicken, pork or fish skewers.
Olive, Garlic and Thyme Butter
Mix 125g soft butter in a food processor with 60g Kalamata olives, stoned, 1 garlic clove, chopped, and the leaves from a few fresh thyme sprigs, until almost smooth. Serve with lamb, chicken and fish.
Roasted Pepper, Lime and Coriander Butter
Mix 125g soft butter with 2 roasted peppers from a jar, chopped, the grated zest of 1 lime, 1 red chilli, deseeded and chopped, and some fresh coriander, chopped. Great with meat, seafood and vegetables.
Summer Herb and Lemon Butter
Mix 125g soft butter with a handful each chopped fresh parsley, chives and dill and the grated zest of 1 lemon. Brilliant with meat, chicken, fish and vegetables.
