National BBQ Week - bring on the barbie

Brilliant Barbecues

National BBQ Week runs from 27th May to 2nd June and, as if we needed one, it's a great excuse to dig out the barbecue and bring on the barbie.

The unpredictability of the weather in this country makes longer term planning of a family barbecue or al fresco supper party quite challenging. Whereas our antipodean friends can light up an Aussie barbie or South African braai whenever they choose.

Even the routine of preparation is fun.

Checking there's enough charcoal (or gas); cleaning off the grilling rack; gathering the tongs and tools; preparing the meat, vegetables and salad ingredients; making mouthwatering marinades; chilling the Prosecco, beers and pitchers of fruity mocktails; setting your favourite 'outside-ware' - plates, bowls, cutlery and glasses.

There's a buzz in the air (and not just from the bees).

 Just add taste - spoon it, shake it, squeeze it !

Lamb Koftas

Easy peasy koftas are as good on the BBQ as they are from the grill. These smaller koftas on cocktail sticks are perfect as part of a sharing platter.

Here's how:

Mix 500 g of lamb mince with 1 tsp of ground cumin, 2 tsp of ground coriander, 2 grated garlic cloves, 2 tsp of Stokes Mint Sauce, 1 tsp of Stokes Chilli Jam.

Once well mixed, form them into sausage shaped patties and skewer them with cocktail sticks.

Brush with a little Stokes Brown Sauce (for its Persian spices and sweet molasses & dates) and grill.

 Pork & Pineapple

Another mini kebab idea that makes great finger food or part of a pitta pocket filling.

Here's how:

Cube about 400 g of pork fillet and soak them for an hour or so in a marinade of 150 ml of white wine, a splash of cider vinegar, grated ginger and 4 tbsp of one of our BBQ Sauces:

Hot & Spicy gives a chilli contrast to the sweet pineapple; Sweet & Sticky complements the fruit; and Stokes Original BBQ Sauce is authentically smoky - and - now squeezable.

Shake off the marinade and thread the meat and pineapple chunks on cocktail sticks, then grill.

BBQ Lamb Cutlets

An absolute classic and perfect for the barbecue as the charred fat caramelises leaving the meat juicy and pink inside.

For the Marinade:

Grate 1 onion and an inch of fresh ginger. Put them into a bowl with the juice of 1 lime, 125 ml of orange juice, 2 tbsp of Stokes Original BBQ Sauce, 3 tbsp of Stokes Tomato Ketchup and 1 tbsp of Stokes Brown Sauce.

Mix the ingredients together in a sealable bag, add the cutlets and coat them well with the marinade.

Allow the meat to soak up the flavours in the fridge overnight (ideally). Let it come to room (or garden) temperature before grilling them to taste.

 Just add taste - spoon it, shake it, squeeze it !
BUY NOW - HERE

More foodie thoughts for the week:



British Tomatoes - 
a celebration of succulent British Tomato recipes - here.








Sensational Sides - 
colours, flavours and textures to brighten up your BBQ feast - here.

 



   


 
Competition Time - 
WIN the perfect pairings for the perfect BBQ - here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150