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28.05.2018

PLAY WITH FIRE

Table outdoors with grilled steak, burgers and lamb, olives, condiments, flowers and glasses

28.05.2018

Heather Taylor

Deputy food editor

PLAY WITH FIRE

It’s National Barbecue Week, so up your grill game with these marinades that are low on fuss but big on flavour

Lazy summer sunshine, that tell-tale smokey aroma, and the sound of cold beers cracking open: you just can’t beat a barbecue. A flavour-packed marinade will take yours to the next level: the key is to balance sweet, salty, sour and spicy notes, so be sure to taste as you go. Try these easy recipes, which are a great excuse to order our brilliant-value meat box. It includes al fresco favourites, from juicy steaks to burgers, plus plenty more to fill up the freezer: think ready-to-cook saltimbocca and succulent meatballs. Better yet, we can trace all our beef back to every farm and every animal: ultimate barbecue confidence.
Shop the meat box

“For an INCREDIBLE
depth of flavour, allow your
meat to marinate overnight”

Smokey maple hot sauce

This will impart a heady smoked chilli flavour into chicken, pork or beef.

Ingredients
Serves 2
Olive oil, for cooking
2 tbsp cider vinegar
1 tsp smoked paprika
1 tbsp Worcester sauce
2 tbsp hot sauce
1 tbsp chipotle paste
1 tbsp maple syrup

Place all the ingredients in a bowl and whisk gently to combine.

To cook smokey barbecue steak, brush two sirloin steaks lightly with oil and

season. Spoon the marinade over the meat, massaging it in, and leave for 3-4 hours (or ideally overnight) to allow the flavours to intensify.

Cook on a barbecue or in a griddle pan over a medium-high heat for 2-3 minutes on each side, for medium-rare, or for 3-4 minutes on each side for medium. Serve with a simple lemon-dressed green salad.

 

Middle Eastern marinade

Sesame-studded za’atar and tangy sumac in this recipe will elevate chicken, lamb or vegetables.

Ingredients
Serves 2
1 tbsp za’atar
2 tsp sumac
1 garlic clove, crushed
1 lemon, zest and juice
3 tbsp olive oil

Combine all the ingredients in a bowl and whisk gently to combine.

To make charred aubergine, cut the top off one aubergine and cut into eighths lengthways.

Brush generously with the marinade and leave for 15 minutes.

Cook on a barbecue or in a griddle pan over a medium-high heat for 5 minutes on each side, until the edges are charred and the flesh is softened. Serve with a dollop of natural yoghurt, a fluffy, pomegranate- and mint-flecked couscous salad, and an extra sprinkling of sumac.

 

Sweet and sour glaze

Use this zingy Asian-style marinade for prawns, chicken or lamb.

Ingredients
Serves 2
1 tbsp tamarind paste
3 tbsp soy sauce
1 tbsp white wine vinegar
Juice of 1 lime
2 tsp soft brown sugar
1 garlic clove, crushed

Place all the ingredients in a bowl and whisk gently to combine. To make sticky glazed lamb, season and oil two lamb loins, then brush with the marinade and leave for 3-4 hours, or ideally overnight.

Cook on a barbecue or in a griddle pan over a medium heat for 4 minutes on each side. Rest for 5 minutes. Delicious served with a crunchy Asian-style salad of thinly sliced carrots, red onions, cucumber and sliced red chilli, finished with lime juice and a scattering of toasted sesame seeds.

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