When the sun finally emerges in the UK, Brits eagerly seize the chance to dine outdoors. It is the perfect time to dust off the barbecue for some seriously tasty al fresco feasts. The Express asked some of Britain's finest chefs and grilling experts for their ultimate spring-summer barbecue recipes, and remarkably, not a single sausage made the cut.
Garlic and Balsamic Chicken with Tomato & Basil Dressing
Genevieve Taylor, a live fire and BBQ expert based in Bristol and the creative force behind the Bristol Fire School, shares her recipe for garlic and balsamic chicken. This dish serves four to six and requires skin-on chicken thigh fillets, garlic, balsamic vinegar, olive oil, and sea salt. For the dressing, you will need vine tomatoes, fresh basil, extra virgin olive oil, lemon juice, and sugar. The technique involves indirect to direct cooking with a small central fire.
If possible, marinate the chicken in advance for one to 48 hours. Lay the chicken in a shallow bowl, add garlic, balsamic vinegar, olive oil, salt, and pepper, and mix thoroughly. Cover and refrigerate. When ready to cook, light the barbecue with a small central flame. Position the chicken thighs on the grill bars around the edge of the fire, close the lid, and cook indirectly for 35-40 minutes, turning halfway, until the internal temperature reaches about 60°C. Meanwhile, prepare the dressing: score the tomatoes, blanch them in boiling water for five minutes, peel, chop finely, and mix with basil, olive oil, lemon juice, sugar, salt, and pepper. After the indirect cook, move the chicken over the fire for another 10 minutes, turning regularly, until browned and cooked through at 74°C. Serve the dressing on plates, topped with sliced chicken.
Lamb Burgers with Sumac Onions & Herby Yoghurt
Melissa Thompson, best-selling food writer, offers lamb burgers that are light yet satisfying. For four burgers, you need 520g of 20% fat lamb mince, four brioche buns, and four slices of burger cheese. For the sumac onions: one small red onion, salt, sumac, lemon juice, and parsley. For the herby cucumber yoghurt: Greek yoghurt, cucumber, parsley, salt, and mint sauce. Start by mixing the sumac onions and letting them soften for 15 minutes, then combine the yoghurt ingredients. Divide the lamb into four 130g balls, flatten between baking paper to 1cm thick. Grill over coals for two minutes on each side, season with salt and pepper. Toast the buns cut-side down for 30-60 seconds. Flip the patties, cook for one minute, then add cheese, sumac onions, and the bun top. Spread yoghurt on the bottom bun, place the patty, and serve immediately.
Dry Aged Beef Sirloin with Nahm Jim Jaew Sauce
John Chantarasak, chef and founder of London restaurant AngloThai, recommends dry aged beef sirloin with a Thai dipping sauce. For the sauce: palm sugar, water, tamarind paste, fish sauce, toasted chilli flakes, lime juice, and coriander. For the beef: one sirloin steak (300g), fish sauce, and caster sugar. Dissolve palm sugar in water, add tamarind, fish sauce, chilli, lime juice, and coriander. Marinate the steak in fish sauce and sugar for five minutes. Cook on a medium-high heat, flipping frequently, until the internal core reaches 48°C. Rest in a warm area off direct heat, aiming for 55°C after resting. Slice against the grain into 2cm pieces and serve with the sauce.
Jerk Prawns with Fire-Roasted Tomato & Garlic Pepper Sauce
Melissa Thompson also shares jerk prawns, which can be ready within an hour. For 20 raw shell-on king prawns, you need spring onions, ground pimento, garlic, ginger, black pepper, lime zest and juice, sugar, thyme, Scotch bonnet, salt, and oil. Devein the prawns, blitz all other ingredients in a food processor, and marinate the prawns for 15 minutes. Cook over coals for a few minutes per side until pink and slightly blackened. For the sauce: red onions, garlic, red pepper, tomatoes, Scotch bonnets, rapeseed oil, cider vinegar, brown sugar, and salt. Char the onions on coals, then steam. Roast garlic wrapped in foil, char pepper and tomatoes, and blacken Scotch bonnets. Peel and blend all ingredients until smooth. Store in a sterilised jar for up to three months.
Pub in the Park returns to Higginson Park, Marlow from Thursday, May 14 to Sunday, May 17. Tickets start from £47.
