Fathers and BBQs go together - Happy Father's Day

Happy Father'Q Day

If you are not being taken out for lunch on Sunday or being treated to breakfast in bed, then treat yourself to a BBQ this Father's Day.

Do you know the secret to a professional BBQ criss cross? We'll share it with you as a Father's Day treat so you can show off your new skills this weekend.

To achieve cross-hatch grill-lines, sear the meat lengthwise to the grill-bars. Remove it and quickly wipe the grill bars with oil and repeat process at right-angles.

Once both sides are seared return to normal cooking.

Let's grill

Spicy Lamb Skewers

You'll need:

• 900 g leg of lamb, boned and cut to 2 cm cubes
• 85 g of yogurt
• 1 tbsp of grated ginger
• 3 cloves of garlic, grated
• 2 tbsp of Stokes Chilli Jam
• 2 tbsp of Stokes Chipotle Ketchup
• 2 tsp of red wine vinegar

Here's how:

Mix all the marinade ingredients together in a bowl and season, then add the cubed lamb and cover it well.

Seal the bowl with cling film and marinate the meat overnight in the fridge. Soak wooden skewers in water.

Thread the meat onto the skewers, about 4 or 5 on each.

Oil the grill and cook the lamb for about 15 minutes turning regularly.  

Ginger & Honey Chicken Wings

You'll need:

• 20 chicken wings
• 5 tbsp of runny honey
• 3 tbsp of Stokes Hot & Spicy BBQ Sauce
• 1 tbsp of grated ginger
• 4 spring onions, finely sliced

Here's how:

Put the honey, spring onions, BBQ sauce and ginger in a bowl and mix well, then spoon it all into a sealable plastic food bag.

Add the chicken wings, coating well with the marinade before sealing the bag and leaving it for as long as you can, ideally overnight.

Cook the wings for 15 to 20 minutes until the meat juices run clear.

Leg of Lamb BBQ

This is a sensational star of the BBQ. Once it is cooked and carved at the table it's bound to bring a smile to everybody's face and put a feather in your cap.

You'll need:

• 1 kg of lamb, boned and butterflied
• 4 cloves of garlic, grated 
• 3 tbsp of olive oil
• 5 tbsp of Stokes Original BBQ Sauce
• 2 tbsp of Stokes Dijon Mustard

Here's how:

Mix the garlic, oil, BBQ sauce and mustard in a bowl. Add your lamb to the bowl and massage it with the marinade, covering it well.

Season, seal the bowl and marinate the lamb, ideally overnight. Bring the lamb back to room temperature while the BBQ is heating up.

When ready, place the lamb on the hottest part of the grill  for 5 or 6 minutes to colour, then turn it over to colour the other side.

If you can move it to a gentler heat then do so, otherwise keep cooking and turning it, basting with the marinade. 20 minutes should leave it pink in the middle and deliciously seared outside.

Whisky Steak

You'll need:

• 150 ml of rapeseed oil
• 3 tbsp of whisky 
• 3 tbsp of Stokes Chipotle Ketchup
• 2 spring onions, very finely chopped
• 2 cloves of garlic, grated
• 1 tsp of crushed fennel seeds
• 1 tsp of crushed caraway seeds
• 4 steaks

Here's how:

Put all of the marinade items in a sealable food bag and combine them well. Then add the steaks, cover them in the marinade, seal the bag and marinate for at least an hour.

Cook the steaks with your new skills to get the perfect criss cross searing. 5 or 6 minutes should be long enough, depending on their size.

Special offer

This tasty bundle of Stokes BBQ Sauces tick all the boxes when it comes to making BBQs taste better. Click here (or the image above) and save 5% OFF the bundle - and receive a free gift as well.



More foodie thoughts for the week:







Savoury sides and the Boston bean party here.







 


National Picnic Week - savoury sensations to go here.










Facebook fun, competitions and awards  here.

If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150