More and more people are enjoying barbecued food all year around, despite the summer months having clearly left us until 2013. Winter soups and stews are fine, traditional, tasty and of course healthy however some might consider them boring. This winter why not fire up the barbecue, get your tongs out and enjoy some hot cooked, colourful and uplifting recipes to beat those winter food blues?
Part of the reason we love traditional winter fare is that they fill us and are warm and comforting. There is no reason that barbecue food can’t be just the same. Whether your barbecue of choice is a top of the range gas barbecue or more traditionally favoured charcoal model, these recipes will not fail to warm you, and restore for faith in exciting winter meals.
Lemon and Bacon Barbecued Pork
This winter warmer is fantastic served with a hot jacket potato (or sweet potato) and piles of roasted vegetables or corn on the cob.
4 Loin Pork Steaks
100g bacon (chopped), or bacon lardons
Lemon juice (fresh juice from approximately three good sized lemons)
Lemon zest, very finely grated
Fresh sage (4 tablespoons)
45g butter (salted or unsalted to individual tastes)
Olive oil for brushing
Using a mixer, combine the bacon, lemon zest, sage, and half of the lemon juice until these ingredients form a paste.
Carefully slice through each pork loin , opening them up butterfly style and flatten slightly. Make deep incisions in the pork, being careful not to cut through.
Take the previously prepared bacon, lemon and sage paste and rub over the open loin pieces and into the cuts.
Brush the pork loins with oil (leaving them open) and grill on a medium grill paste side down first for approximately seven minutes. Turn and repeat the process on the “meat” side.
Once cooked, immediately drizzle with left over lemon juice, add slices of the butter and close the pork loins.
Transfer to a plate and serve.
Best eaten immediately.
Curried Chicken Kebabs
This is such a versatile dish. Once ready you may serve as they are, on kebab sKEW or can slice down the barbecued meats onto a steaming pile of vegetables and rice.
4 skinned and boned chicken breasts, cut into thick cubes.
150g pot of plain / natural yogurt
2 tablespoons of curry paste (Tikka or tandoori both work equally well)
A selection of cherry tomatoes, chunks of courgette and yellow pepper.
Mix together your curry paste of choice and the natural yogurt together in a medium sized bowl.
Fold in the chicken pieces and leave for a minimum of an hour to let the meat infuse with flavour.
Shaking off any left-over curry marinade, carefully add the chicken pieces and vegetables to the skewers.
Grill your kebabs on the barbecue for approximately 15-20 minutes, ensuring that you turn frequently to ensure foods are cooked through and on all sides.
Remove from grill and serve as required.