Written by Georgia Lockstone

7 barbecue recipes to wow this bank holiday weekend

With the weather finally improving, there’s no better way to celebrate than enjoying an al fresco feast of barbecue recipes this weekend

Image: Tracklements

After a month of rain, it seems only right to make the most of the long weekend by spending as little time inside as possible. With options suitable for meat eaters, vegans, and anyone in between, these seven unique barbecue recipes are sure to impress any garden guests.

Mike’s Fillet Steak Sandwich

Alt text: Fillet steak sandwich - Barbecue recipes - Goodhomesmagazine.com

Image: Aldi

Far from your typical sarnie, this delicious steak ciabatta is a great alternative to the classic ‘burger in a bun’. Simple yet impressive, this barbecue recipe comes from Aldi’s collaboration with top chefs Judy Joo and Mike Reid to help Brits up their skills on the grill.

  • Serves 1

Ingredients:

  • 150g fillet steak
  • 1 egg
  • 1tbsp red pepper and jalapeno chutney
  • 1 plum tomato, sliced
  • 15g rocket
  • ½ onion, sliced & sautéed
  • ½ tsp Dijon mustard
  • 1 tsp mayonnaise
  • 1 ciabatta roll

Method:

  1. Season your steak with salt, and then grill it on the barbecue for about 8 minutes – making sure your coals are not too hot. Then rest for at least 6 minutes in a warm place.
  2. Over a low heat, fry your egg until the white is cooked, but ensuring you still have a beautiful runny yolk.
  3. Assemble your sandwich by basting the bread with your mustard mayonnaise, then adding the chutney, the beef cut in half, and any of your other chosen toppings.

Recipe credit: Mike Reid for Aldi Raising the Barbecue

Read more: 6 of the best barbecues for small gardens

Ginger Chicken Satay Skewers

Chicken skewers on a decorative wooden plank - Barbecue recipes - Goodhomesmagazine.com

Image: Opies Foods

With their crunchy peanut marinade, these flavourful, light bites make the perfect addition to any barbecue spread. Just remember to soak your wooden skewers before using them to avoid any charring!

  • Makes 4 skewers

Ingredients:

  • 2 tbsp Crunchy Peanut Butter
  • 2 pieces Opies Stem Ginger in Syrup, chopped and reserved syrup
  • 1 tsp minced garlic in oil
  • ½ tsp minced chilli in oil
  • 1 tbsp soy sauce
  • 1 lime
  • 1 tbsp olive oil
  • 400g chicken breast, cut into chunks
  • Handful of fresh coriander leaves

Method:

  1. In a large bowl, mix together peanut butter, Opies Stem Ginger in Syrup, garlic, chilli, soy sauce, the juice of ½ lime and olive oil. 
  2. Add the chicken pieces and coat each piece well. Place in the fridge for ½ hour to marinade. 
  3. Thread pieces of chicken evenly onto either wooden or metal skewers. 
  4. Barbecue the skewers on a medium heat until the meat is thoroughly cooked, turning them frequently to ensure they don’t burn.
  5. Drizzle over some reserved syrup and serve with wedges of lime and scattered coriander leaves.

Recipe taken from Opies Foods

Gourmet Turkey Burgers

Turkey burger in a bun on a decorative wooden plank - Barbecue recipes - Goodhomesmagazine.com

Image: AO at Home

Bored of beef in your barbecue recipes but know that serving burgers at your barbecue is non-negotiable? Give these turkey patties a go! Serve them in crusty rolls with some melted cheddar, a handful of lettuce, and a hearty dollop of tomato ketchup.

  • Serves 4

Ingredients:

  • 500g turkey mince
  • 1 small onion, chopped
  • 1 clove of garlic, crushed
  • 1.5 teaspoons of chilli powder
  • 2.5 teaspoons of dried oregano
  • 2 tablespoons of breadcrumbs
  • 1 egg
  • 4 tablespoons of plain flour
  • salt and pepper to taste

Method:

  1. Put the turkey mince, onion, garlic, chilli powder, oregano and breadcrumbs into a large bowl and combine, making sure all the ingredients are thoroughly mixed together.
  2. Add the egg to the meat mixture and mix well. I tend to use my hands as it makes sure the ingredients are thoroughly combined.
  3. Take a handful of the meat and, using your hands, sculpt the turkey into a burger shape. Put the burgers in the fridge for an hour to help them firm up.
  4. Before cooking the burgers, coat each one in a little plain flour.
  5. Throw them on the barbecue, allowing roughly twenty minutes for each burger to cook. Once cooked all the way through, serve in a bun with all your favourite toppings.

Recipe taken from AO at home

Read more: 4 brilliant barbecue recipes for vegetarians

Sticky Barbecue Seitan Ribs

Sticky ribs on a plate with a side salad - Barbecue recipes - Goodhomesmagazine.com

Image: Vegan Recipe Club

Instead of reaching for the veggie burger barbecue recipes, consider wowing your meat-free guests with these sticky and scrumptious barbecue ribs. A seamless meat substitute, they taste great served with classic barbecue sides, like potato salad and couscous.

  • Serves 4-6

Ingredients:

Dry ingredients:
  • 260g vital gluten flour
  • 25g nutritional yeast 
  • 65g plain flour or tapioca flour
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika or paprika
  • Pinch of salt and pepper
Wet ingredients:
  • 185ml cold vegan stock (strong)
  • 125ml soya sauce
  • 1 tbsp vegan syrup eg agave or maple
  • 2 tbsp tomato purée
  • 1 tbsp red miso paste
  • 1 tbsp liquid smoke (optional)
Coating:
  • 350g vegan barbecue sauce (all supermarkets sell bbq sauces but check the ingredients first)

Method:

  1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
  2. Mix all of the dry ingredients together in a large mixing bowl and set aside. 
  3. Place all of the wet ingredients into a blender and blitz until smooth. 
  4. Pour the freshly blended wet ingredients into the bowl of the dry ingredients and combine until a dough ball begins to form. 
  5. Knead the dough (like you would bread dough) for around 10 minutes (as this creates the best consistency). 
  6. Divide the freshly needed dough in half and shape each piece into a long rectangle shape, around an inch thick. 
  7. Score lines along the top of each piece so they resemble ribs, and then wrap each portion into a piece of foil (well sealed). 
  8. Place them into a large, deep baking tray and fill this with water about half an inch deep. 
  9. Cook them in the oven for 40 minutes and check the water now and again to make sure it hasn’t dried out. 
  10. Remove them from the oven, and remove foil completely. Cover them in the barbecue sauce and place them straight onto the hot barbecue. 
  11. Cook on either side, charred to taste.

Recipe taken from Maryanne Hall from Viva!’s Vegan Recipe Club

Tuna Steak with Mango Salsa

Tuna steak on a plate with a mango salsa salad - Barbecue recipes - Goodhomesmagazine.com

Image: AO at Home

Healthy, quick to cook, and less of a risk if slightly rare in the middle, fish is great for cooking on hot coals. For the perfect pescatarian option, look no further than this simple and summery dish.

  • Serves 1

Ingredients:

  • Half a ripe avocado
  • Half a cucumber
  • 1 small mango
  • A handful fresh basil leaves
  • A handful fresh mint leaves
  • 1 small red chilli
  • Zest of 1 lime
  • Juice of half a lime
  • Salt and pepper
  • Olive oil
  • 1 tuna steak

Method:

  1. Finely dice the avocado and put it into a small bowl. Remove the seeds from the cucumber and finely dice, and then add to the avocado.
  2. Prepare the mango by slicing on each side of the stone, then scoring in a criss-cross pattern before turning inside out. Slice into small dice, and add to the avocado and cucumber.
  3. Finely shred the herbs and finely chop the chilli, then add to the bowl along with the lime zest and juice.
  4. On a chopping board, season the tuna steak with olive oil, salt and pepper. Get the barbecue ready to cook, then sear the tuna for a couple of minutes on each side (depending on how well-cooked you like it).
  5. Serve immediately alongside the salsa.

Mike’s Double Chocolate Chip Cookie Dough

Hot cookie in a cast iron dish on a barbecue - Barbecue recipes - Goodhomesmagazine.com

Image: Aldi

It’s been a long time since we’ve had barbecue weather, so be sure to make the most of it by cooking all your courses on the coals. Show off to your guests by including barbecue recipes for sweet as well as savoury! This skillet cookie cooks beautifully on the barbecue, and will leave your garden smelling sugary and sweet.

  • Serves 4-6

Ingredients:

  • 250g plain flour
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 125g butter, unsalted
  • 100g light brown sugar
  • 100g caster sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 100g dark chocolate block
  • 100g white chocolate chips
  • Vanilla ice cream to serve

Method:

  1. Measure the flour, salt and baking powder into a bowl, forking together to mix.
  2. With an electric mixer, or by hand, beat the butter and sugar until you have a light and creamy mixture, then add the vanilla extract and the egg, beating again to incorporate.
  3. Gently fold in the flour mixture, then, once it’s all mixed in, fold in the chocolate chips.
  4. Add the dough to a cast iron dish and bake on the BBQ for 15-18 minutes until golden on top but still gooey inside.
  5. Rest for 3 minutes once cooked, and then serve with vanilla ice cream.

Recipe credit: Mike Reid for Aldi Raising the Barbecue

Sweet Potato Burgers with Sweet Pepper Relish

Burgers in seeded buns on a decorative wooden plank - Barbecue recipes - Goodhomesmagazine.com

Image: Tracklements

Don’t be fooled by the double helping of ‘sweet’ in these burgers – the peppers, mustard seeds and chilli in the Tracklements relish ensure that these burgers pack a flavourful punch. Expect tingling tastebuds!

  • Serves 5

Ingredients:

  • 3 large sweet potatoes (about 750g) 
  • 3tbsp Tracklements Sweet Pepper Relish and extra to serve 
  • 1/2 tbsp ground cumin 
  • 1/2 tbsp ground coriander 
  • 170g can sweetcorn, drained 
  • small bunch coriander, roughly chopped 
  • 100g polenta 
  • Sea salt and black pepper, freshly ground 
  • Red onion, sliced 
  • Lettuce, as much or as little as you wish

Method:

  1. Heat the oven to 200°C/gas mark 6.
  2. Pierce the sweet potatoes, place on a baking tray and bake for 45 mins until really soft. Then, remove from the oven and leave to cool.
  3. Scoop out the “flesh” of the potato and put in a bowl. Add 3 tbsp of Tracklements Sweet Pepper Relish, and mash together with the cumin and ground coriander, sweetcorn, fresh coriander and half of the polenta. Season to taste.
  4. Shape the mixture into 10 burgers (it will be quite soft), and then carefully dip each burger into the remaining polenta and dust off any excess. Place the burgers on oiled baking trays and chill for at least 30 mins.
  5. When the flames on the barbecue have died down to white embers, place a large, well-oiled non-stick frying pan or sturdy baking tray on top of the bars. Cook the burgers in the pan or on the tray for 10 mins each side until nicely browned.
  6. Lightly warm some buns on the barbecue, and top your burgers top with Tracklements Sweet Pepper Relish, a slice of red onion, and lettuce.

Recipe taken from Tracklements

Which of these barbecue recipes is your favourite?  Tweet us @goodhomesmag or post a comment on our Facebook page.

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