Daily Archives: 21 July 2014

Top Six Barbecue Favourites

Top Five Barbecue Favourites


Top Six Barbecue Favourites

Us Brits love a good barbecue don’t we? 

As soon as the sun peeps from behind the clouds we dash off for supplies and the scent of burning charcoal drifts across the land. 

This relaxed, informal way of eating is a great way to unwind and enjoy the company of good friends, but it needn’t be boring beef burgers – jazz up your barbie with these Dairy Diary favourites.


Fish Kebabs

Fish KebabsServes 1
Preparation 25 mins
Cooking 10 mins
Per portion 268 kcals, 4g fat (1.5g saturated)

110g (4oz) white fish fillet, cubed
4 unpeeled prawns
1 pepper, deseeded and cut into chunks
1 small courgette, cut into chunks
1 tsp lemon juice
Cayenne pepper
65g (2½oz) natural yogurt
½ tsp grated lemon rind
½ tsp chopped dill

1 Thread fish, prawns, pepper and courgette on to 2 skewers, brush with lemon juice and sprinkle with cayenne pepper.

2 Place under grill and cook for 10 minutes or until fish is cooked, turning occasionally.

3 Blend together yogurt, lemon rind and chopped dill.

4 Serve kebabs with yogurt dip.

Mixed Fish Kebabs Variation. Follow recipe for Fish Kebabs. Omit prawns and pepper. Use 75g (3oz) white fish fillet and 75g (3oz) smoked fish fillet, cubed. Thread on to 2 skewers with courgette, 4 cherry tomatoes and 4 button mushrooms.


Chicken Satay with Indonesian-style Salad

Succulent, nutty chicken served with a bowl of crunchy finely chopped vegetables.

Chicken SatayTime 25 minutes
Calories per portion 325 Kcal
Fat per portion 13.6g of which saturated 7.5g
Serves 4

Skinless chicken breasts 4 large, cut into strips about
1cm (½in) thick
Peanut or satay cooking sauce 150-200g (5-7oz)
Coconut milk 175ml (6fl oz)
Lime 1, grated zest and juice of ½ and the rest cut into wedges
Mixed vegetable stir-fry 350g pack

1 Toss the chicken strips in half of the peanut cooking sauce in a bowl and set aside to marinate for 10 minutes.

2 Meanwhile, soak 12 medium-length wooden skewers in hot water. Preheat the grill to hot and line a baking tray with foil.

3 Thread the chicken onto the drained skewers (2–3 strips on each) and lay on the tray. Grill for 8–10 minutes, turning halfway, until lightly charred and cooked through.

4 Meanwhile, put the remaining peanut cooking sauce in a saucepan with the coconut milk and lime zest. Place over a medium heat and simmer for 5 minutes. Then stir in the lime juice and set aside to cool and thicken slightly.

5 Divide the uncooked mixed vegetable stir-fry between four bowls and serve alongside the chicken satay skewers and lime wedges. Drizzle some warm peanut sauce over each salad and serve the rest in bowls for dipping the satay in.

6 Some supermarkets sell a 165ml mini can of coconut milk, which is ideal for this recipe. Otherwise, use part of a can and use the rest with Thai curry paste for another meal.


Apple Pork Burgers

Pork & Apple BurgerMakes 4 burgers
Time 20 mins
Calories 328 per burger
Fat 23g of which 10.1g is saturated
Suitable for freezing

Butter 25g (1oz)
Eating apple 1 large, peeled and chopped
Garlic 2 cloves, peeled and crushed
Minced pork 450g (1lb)
Chopped sage 2 tbsp fresh or 1 tsp dried
Mozzarella 75g (3oz), cubed, optional
Olive oil 1 tbsp
Cheese-topped burger buns to serve
Chunky apple sauce to serve
Mixed salad leaves to serve, optional

1 Melt butter in a frying pan and fry apple and garlic for 3–4 minutes, until softened. Remove from heat and transfer to a large bowl to cool.

2 Stir in pork, sage and seasoning. Mix together thoroughly.

3 Divide mixture into four and shape into balls. Push mozzarella into centre, if using, then form into patties.

4 Heat olive oil in pan and fry patties for 3–4 minutes on each side over a low heat until golden.

5 Serve in cheese-topped burger buns with apple sauce and salad.


Sweet & Spicy Beef Skewers

Here is an interesting and zesty way to enliven beef kebabs by adding fruity orange and the subtle spiciness of Worcestershire sauce.

Spicy Beef Skewers20 minutes preparation time plus marinating
5 minutes cooking time
187 Kcal per portion
6g fat per portion of which 2.1g is saturated
4 servings

Worcestershire sauce
2 tbsp
Orange juice 1 tbsp, freshly squeezed
Sesame oil 1 tsp
Clear honey 1 tsp
Garlic 1 clove, peeled and crushed
Lean sirloin steak 450g (1lb), trimmed and very thinly sliced into ribbon-like shreds
Red pepper 1 small
Yellow pepper 1 small

1 Place eight bamboo skewers in a dish, cover with water, and set aside to soak. In a small bowl, mix together the Worcestershire sauce, orange juice, oil, honey and garlic. Place the steak in a shallow dish and gently turn it in the Worcestershire sauce mixture. Cover and chill in the refrigerator for at least an hour.

2 Meanwhile, halve and deseed the peppers and then cut them into even-sized chunks.

3 When ready to barbecue, drain the skewers and thread the pieces of steak on lengthwise – bending each piece to form an ‘S’ shape – along with chunks of pepper. Brush with any remaining marinade and cook, turning frequently, over hot coals for about 5 minutes or until done to your liking. Serve immediately with salad and rice.

Cook’s tip. Alternatively, place under a hot grill for about 3–4 minutes on each side, until tender and cooked to your liking.


And on the side, this fruity coleslaw is just perfect!

Florida Coleslaw

Florida ColeslawServes 4
Time 15 mins
Calories 99 per portion
Fat 3g of which 0.9g is saturated
Suitable for vegetarians

White cabbage 225g (8oz), finely shredded
Dessert apple 1, peeled, cored and grated
Carrot 1, peeled and grated
Raisins 25g (1oz)
Orange ¼, finely grated rind and juice
Plain yogurt 110g (4oz)
Light mayonnaise 2 tbsp
Lemon juice 1 dsp

1 Combine shredded cabbage with grated apple and carrot, raisins and orange rind and juice.

2 Add yogurt, mayonnaise, lemon juice and plenty of salt and pepper and toss well together.


Refreshing and delicious, this grapefruit drink just perfect for a summer’s day in the garden.

Pink Grapefruit Crush

Pink Grapefruit CrushMake 1 litre (1¾ pints)
Preparation 15 mins
Per glass 67 kcals, 0g fat (0g saturated)
Suitable for vegetarians

50g (2oz) caster sugar
Handful of mint leaves
1 litre (1¾ pints) pink grapefruit juice
Crushed ice

1 Place sugar in a saucepan with 200ml (7fl oz) water. Bring to the boil and simmer for 3–4 minutes.

2 Add mint to sugar syrup. Cool.

3 Remove and discard mint leaves. Add juice and stir.

4 Divide ice between glasses and pour over juice.


Visit the Dairy Diary recipe collection for more inspiring ideas.


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