Easy bank holiday BBQ recipes

With bank holiday fast approaching and with the steady improvement in weather, the idea of barbecuing with the family appeals. Rather than going to buy supermarket ready prepared BBQ food, the professional domestic cleaners, MOLLY MAID suggest that you try out some easy bank holiday BBQ recipes which can be made by all knowing that all ingredients are fresh.

Lime Trout

An easy, yet very quick and healthy way to a no fuss fish cooked on the BBQ.

2 whole trout

1 bunch of coriander

2 stalks of lemongrass

4 cloves of garlic

5cm piece of ginger

1 fresh red chilli

6 kaffir lime leaves

4 limes

Olive oil

• Light your barbecue and while it is heating, start preparing your fish.
• Grab your pestle and mortar and grind together all the ingredients except the lime and the trout to release the flavours.
• Now stuff the trout with the ingredients.
• Then slice the limes and lay them over your bbq grill in two lines and lie the trout on top. This will prevent the fish from sticking and drying out.
• Cook for 10 minutes and serve with salad and decorate with lime and fresh coriander.

Sticky Spare Ribs

There is nothing better than finger-licking sticky spare ribs for the whole family to get stuck into.

1-2 racks of ribs (allow at least 4 per person)

For the marinade you will need the following:

2–3 large garlic cloves, peeled

1 level tsp salt

1 tbsp English mustard

2 tbsp soft brown sugar

2 tbsp tomato ketchup

1 tbsp dark soy sauce

Plenty of freshly ground black pepper (about 2 tsp)

2–3 tbsp vinegar (brown rice vinegar is good)

• Crush the garlic and salt together with a fork to make a paste and then scrape it into a bowl. Add all the other ingredients for the marinade, the vinegar last of all, a little at a time. Mix well, adding just enough vinegar to make a thick emulsion that will coat the ribs well.
• Spread the marinade over the ribs so that they are well coated on all sides and leave them in a shallow dish for at least 1 hour, preferably 4 or 5 recoating from time to time.
• With a moderately hot barbecue place the ribs over the coals without wiping off the marinade.
• Turn frequently to avoid over-blackening, painting and dabbing them with extra marinade as you go. The ribs should take 10-12 minutes.

Hugh Fearnley-Whittingstall

Easy Lamb Kebabs

No processed lamb here, just fresh and tasty ingredients.

2 cloves of garlic

1 teaspoon dried oregano

olive oil

4 lamb steaks (750g in total)

2 red peppers

8 fresh bay leaves

2 lemons

a few sprigs of fresh flat-leaf parsley

• Fire up your barbecue to the equivalent of about 200°C.
• Peel and bash the garlic with a generous pinch of sea salt in a pestle and mortar, then add the dried oregano and enough olive oil to loosen the mixture.
• Cut the lamb into 3cm chunks, then place in a large bowl. Season with black pepper, then add the marinade, and toss to coat.
• Halve, deseed and cut the peppers into chunks, and cut the lemons into wedges, then thread onto 8 skewers, alternating between lamb, pepper, bay leaves and lemon wedges.
• Lay the skewers on a baking tray and barbecue for about 10 to 15 minutes, or until charred, sticky and cooked through, turning occasionally.
• Keep an eye on them – rotate the tray so that all the kebabs get a turn of being close to the fire and pull them back a little if the bread starts to burn.
• Pick and roughly chop the parsley leaves, then scatter over the kebabs. Delicious served up with flatbreads, a dollop of Greek yoghurt and some sliced cucumber.

Jamie Oliver

Enjoy these simple, yet delicious barbecue recipes to start you on your way this bank holiday week-end.

See Full Bio