BBQ Time 
   Ballincollig Community School
   Demonstration

    See Recipes Below






Grilled Fruit Kebabs

(Makes 16 small kebabs)

2 Green dessert Apples Cored and cut into 8 pieces

2 Large Bananas peeled and cut into 8 pieces

2 Peaches stoned and cut into 8 pieces

4 Kiwi fruit peeled and cut into 4 pieces

16 Large chunks of fresh pineapple

16 Strawberries washed and hulled

(Sugar mixture)

2 Tablespoons Vegetable oil

2 Tablespoons brown sugar

4 Tablespoons lime juice

1 Teaspoon ground Cinnamon

4 Tablespoons mint leaves chopped

In a small bowl combine all the sugar mixture until the sugar is dissolved.
Thread a piece of each fruit on to 16 small metal skewers and brush with the Sugar Mixture.
Grill the kebabs over medium heat for 6-8 minutes turning and basting frequently until the fruit
starts to brown and is heated through. Serve with crème fraiche or Greek Yoghurt.
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Barbecued Bananas

(Serves 4)

4 Tablespoons unsalted butter plus a little extra for greasing

4 Large bananas peeled

3 Tablespoon brown sugar

3 tablespoons lime juice

2 tablespoons light rum

1 teaspoon ground allspice

Cut 4 large squares of tin foil and lightly spread with butter. Cut each banana in half lengthways.
Put the 2 half bananas on each foil and sprinkle with sugar, Lime juice, half of the rum and the All spice.
Dot with butter and wrap well to seal in all the juices. Set the Parcels on a hot barbecue and
cook for 5-8 minutes.
Check the Bananas that they are cooked but still holding their shape.
Serve with their juices and pour over the remaining rum.
 
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Marinated Salmon Steaks
 
(Serves 4)

4 Salmon Steaks

(Marinade)

2 tablespoons dry white wine

3 tablespoons light soy sauce

1 tablespoon brown sugar

½ onion grated

1 small clove garlic crushed

¼ teaspoon black pepper

Dash of Tabasco sauce

Combine all the marinade ingredients in a bowl.
Place the salmon in the bowl and cover with the marinade.
Cover and leave in fridge for 30 minutes or up to 8 hours.
Cook on the barbecue on high heat for about 5 minutes on each side basting with the
marinade all the time.
 
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Haloumi Cheese Kebabs

(makes 8)

500g Haloumi Cheese cut into 24 cubes

16 fresh bay leaves

1 Red pepper deseeded and cut into 16 pieces

2 small red onions cut into 8 wedges each

16 chunks of pumpkin that has been pre cooked

16 chunks of courgette

(Marinade)

1 teaspoon chopped thyme

1 teaspoon chopped oregano

1 teaspoon chopped rosemary

1 teaspoon chopped mint

1 teaspoon chopped parsley

1 garlic glove crushed

1 green chilli de seeded and finely chopped

5 tablespoons olive oil

Finely grated zest and juice of 1 lime

½ teaspoon freshly ground black pepper

 

Combine all the marinade ingredients together.
Put the cheese, bay leaves and vegetables in a bowl and cover with the marinade.
Cover and leave for 2 hours or overnight. Thread 8 metal skewers alternatively with the
cheese and vegetables.
Cook on barbecue for 8-10 minutes  until nicely charred. Baste with the remaining marinade .
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Bubble & Squeak Veggie Burgers

(makes 4)

175g Parsnips peeled and diced

175g carrots peeled and diced

175g Celeriac peeled & deiced

2 tablespoons olive oil

1 onion finely chopped

1 tablespoon thyme leaves

1 tablespoon sherry vinegar

500g floury potatoes cooked & mashed

Salt & pepper

Place the parsnips, Carrots and Celeriac in a roasting tray and sprinkle with olive oil.
Cook in the oven for 20 minutes. Add the onion and thyme and cook for a further 10 minutes.
Sprinkle with the vinegar and salt & pepper and Allow to cool .
Mix the vegetables and mashed potato together, taste and season with more salt & pepper if need be.
Shape into 4 burgers. Leave them in the fridge overnight to chill.
Brush with a little oil and cook on a medium heat barbecue for about 4 minutes each side
until heated through.  
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Seafood Parcels

(makes 4)

4 pieces of Salmon

4 Pieces of Monkfish

8 Tiger Prawns

4 pieces of Cod or any white fish

1 packet of mange tout

1 teaspoon ginger grated

1 packet of Bean sprouts

1 glass of white wine

 1 tablespoon garlic butter

Salt & pepper

Cut out 4 large squares of tinfoil. Brush some garlic butter in the middle of each one.
Place some mangetout and bean sprouts on top of the garlic butter.
Place a piece of fish and 2 prawns on top and sprinkle on the ginger and salt & pepper.
Fold the tin foil around so as to form a parcel. Just before closing, Pour in a dash of white wine in each one.
Seal the edges and place on the barbecue to cook for approx 6-8 minutes until the fish is cooked through.
Serve with the juices from the fish.
 
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Portobello mushrooms with Brie

(serves 4-8)

8 large Portobello Mushrooms

4 Tablesoons olive oil

2 Garlic cloves Crushed

1 Tablespoons thyme leaves

250g Brie Cheese sliced

Freshly Ground Black pepper

Wipe the mushrooms and discard the stalks. Mix the oil, garlic and thyme and brush over the mushrooms.
Leave for 1 hour for the flavours to develop.

Place the mushrooms gill-side down on the barbecue and cook for 4-6 minutes.
Turn occasionally until tender and lightly charred.
Set the mushrooms gill-side up and place a slice of brie cover with the lid of sauce pan or bowl and cook for
1-2 minutes longer until the cheese has started to melt.  
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Barbecue Corn Cobs

(Serves 4)

4 Corn Cobs cooked and cooled

(Flavoured Butter)

100g unsalted butter diced

1 garlic clove crushed

1 teaspoon clear honey

½ teaspoon chilli powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon freshly ground black pepper

Melt all the ingredients for the flavoured butter. Brush the corn with the butter and barbecue for about
10 minutes turning frequently until nicely browned.
 
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New Potatoes with Lemon Dressing

(Serves 6)

1 bag baby new potatoes cooked until just tender

(Dressing)

100ml olive oil

Finely grated zest of 1 lemon

2 tablespoons lemon juice

2 garlic cloves crushed

2 tablespoons chives chopped

Salt & pepper to taste

Whisk together all the dressing ingredients except the chives. Toss the potatoes in the dressing and
leave for 20 minutes.
Thread the Potatoes on to metal skewers and cook on barbecue for 2-3 minutes until lightly charred.
Mix the chives into the remaining dressing and add some more lemon juice and salt and pepper to taste.
Spoon over the potatoes and serve at once.
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Char grilled Mixed Vegetable

(Serves 4)

1 Aubergine Sliced Lengthways

2 Courgettes Sliced Lengthways

8 spring onions blanched for 2 minutes in boiling water

1 red pepper deseeded and cut into 4

1 yellow pepper deseeded and cut into 4

12 Asparagus spears trimmed

Olive oil for brushing

Salt & pepper to taste

(dressing)

1 shallot peeled and chopped

1 red chilli deseeded and finely chopped

3 garlic cloves finely chopped

8 basil leaves ripped into pieces

8 Tablespoons extra virgin olive oil

2 Tablespoons sherry vinegar

Brush the vegetables with the oil and season with salt & pepper .
Cook on the Barbecue on both sides until tender, approx 3 -4 minutes depending on the vegetables.

Combine all the ingredients for the dressing together and spoon over the vegetables.
 
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Green mango Coleslaw
(Serves 6-8)

2 Large green un-ripe Mangoes . Peeled,stoned and cut into matchsticks

1 packet of Bean sprouts

1 small red onion halved and thinly sliced

2 tablespoons fresh mint chopped

2 Tablespoons coriander leaves chopped

1 tablespoon of torn basil

(Vinaigrette)

4 stalks lemongrass finely chopped

4 Tablespoons rice wine vinegar

2 Tablespoons caster sugar

Finely grated zest and juice of 2 limes

2 Tablespoons finely chopped fresh green chilli

½ teaspoon finely chopped garlic

4 Tablespoons fish sauce

Place the Lemongrass, vinegar and sugar in a small sauce pan and bring to the boil .
Reduce the liquid by half.  Remove from the heat and strain, discarding the lemongrass.
Add the remaining vinaigrette ingredients and mix well. Chill until needed.
Combine all the other ingredients in a bowl and add in the vinaigrette. Toss thoroughly.
 
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Warm Broccoli Salad

(Serves 4)

1 small onion grated

4 anchovy fillets mashed

2 teaspoon capers rinsed and chopped

Juice of ½ Lemons

3 Tablespoons extra virgin olive oil

1 Teaspoon Chopped Mint

300g Broccoli Florets

Freshly ground Black Pepper

In a bowl combine the onion,anchovies,capers,lemon juice,olive oil and mint

Cook the Broccoli in Boiling Salted water for 2-3 minutes until just tender.
Drain thoroughly and place in the bowl and toss with  the dressing.
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Thai Cucumber Salad

(Serves 6)

2 Cucumbers peeled, sliced lengthways and deseeded

40g Caster sugar

3 Tablespoons rice wine vinegar

2 Red Chillies deseeded and finely diced

2 Shallots finely diced

2 Tablespoons Coriander leaves

40g roasted peanuts chopped

½ Tablespoon fish sauce

Cut the cucumber into 5 mm slices. In a bowl dissolve the sugar & vinegar and toss the
cucumber in this mixture.
Fold in the chillies, shallots and coriander leaves. Sprinkle with the peanuts and the fish sauce
just before serving.
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Warm Rice Salad

(Serves 6)

200g basmati rice

3 Spring Onions thinly sliced

Handful of chopped mint

Handful of chopped flat parsley

1 red pepper deseeded and diced

1 yellow pepper deseeded and diced

3 Plum tomatoes deseeded and diced

(Dressing)

1 Tablespoon Lemon juice

4 Tablespoons olive oil

Salt & pepper to taste

Cook the rice as per normal and strain while still warm place in a bowl and add the rest of the ingredients
and the dressing.
Season to taste and serve.
 
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Chilli Chicken Fajitas

(makes 8)

 

4 Chicken Fillets

1 tablespoon paprika

1/2 Tablespoon Chilli Powder

1 teaspoon Sugar

finely grated zest and juice of 1 lime

2 tablespoons Chilli Oil

 

Serve with 

 

8 Tortillas Warmed

Shredded Iceberg Lettuce

142ml carton Sour Cream

Tomato & Avocado salsa

 

Cut each chicken fillet lengthways into 8 strips and place in a bowl. Add all the ingredients and mix.
Cover and leave overnight in the fridge .16 Bamboo Skewers,Thread 2 pieces of chicken onto each skewer.
Place on the Barbecue and cook for 2-3 minutes on each side until cooked.
Place the chicken skewers on a serving plate and serve with the tortillas ,lettuce,sour Cream & salsa.
 
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Barbecued Pork Steaks

(serves 6)

 

3 Pork Fillets

2 teaspoons Cumin Seeds

1 Teaspoon Chilli Powder

2 teaspoons Curry Powder

2 teaspoon salt

2 Tablespoons Paprika

1 Tablespoon Freshly Ground Pepper

2 Tablespoons Brown Sugar

 

Dry Fry the Cumin Seeds and then grind them in a pestle & Motar .
Dry fry the chilli & curry powders to toast them making sure not to burn them . Combine all the ingredients.
Rub the spice blend all over the pork fillets .
Wrap in tin foil twice and cook on Barbecue or oven for 20 - 25 minutes until cooked through. 
Remove from the tin foil and place directly on barbecue for 2-3 Minutes.

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Barbecued Leg of Lamb

(Serves 6-8)

 

1  Leg Of Lamb Boned & Butter-flied

 

(Marinade)

150ml Olive oil

6 Tablespoons Roughly Chopped Mint

8 Garlic Cloves Finely Chopped

1 Tablespoons Paprika

1 teaspoon Crushed dried Chilli Flakes

2 Teaspoons Ground cumin

3 bay leaves Finely chopped

1 tablespoon salt

2 Teaspoons freshly Ground Black pepper

 

combine all the marinade ingredients together with 600ml of cold water and pour over the meat . cover an leave overnight.
Take the lamb out of the marinade and pat dry . Pour off the water from the marinade and keep the rest for basting .
Grill on the hot Barbecue for 15-20 minutes  on each side for pink lamb and 20-30 minutes for well done Lamb.
Basting the Lamb with the marinade as it cooks. Leave to Rest for Ten Minutes before Carving.
 
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Caribbean Jerk Steak

(Serves 4 )

 

4 Sirloin Steaks 250-300g each

 

(Marinade)

4 Red Chillies Deseeded and Roughly Chopped

2 Tablespoons Ground Allspice

1/2 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Nutmeg

1 1/2 Teaspoons Smoked Paprika

6 Spring Onions Chopped

4 Garlic Cloves Sliced

2 Tablespoons White Wine Vinegar

4 Tablespoons Olive Oil

 

Put all the marinade ingredients in a food Processor and puree together until they form a paste .
Season with Salt & Pepper . Spread 2 Tablespoons over each steak coating both sides .
Cover with Clingfilm and leave in the Fridge overnight .Remove from the fridge 30 minutes before cooking .
Cook to your liking on a very hot barbecue, 3-4 Minutes on each side for Medium rare . Allow the steaks to rest .
Heat the remaining of the marinade and add some water until it has the sauce Consistency . Serve with the steaks.
 
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Barbecue Duck

(Serves 4)

 

4 Duck Breasts

 

(Barbecue sauce)

 

4 Tablespoons Vegetable Oil

2 Onions Finely Chopped

3 Celery Stalks Finely chopped

2 Tablespoons Chopped Garlic

1 Carrot Finely Chopped

1 Teaspoon Thyme Leaves

175 ml Cider Vinegar

175 ml Tomato Ketchup

6 Tablespoons Tomato Puree

4 Tablespoons Soy Sauce

1 Tablespoon Worcestershire Sauce

1/2 Tablespoon Chilli Powder

4 Tablespoons Brown Sugar

1 Teaspoon Ground Cumin

1 Teaspoon Paprika

1 Teaspoon Salt

 

Heat the Vegetable oil in a saucepan and add the onion,celery,garlic,carrot & Thyme and cook for 10 minutes over low heat
until the vegetables are softened.
Add the Remaining Ingredients and simmer until the vegetables are soft , approx 20 minutes.
Puree in a blender and the sauce should be quite thick .
Place a roasting tray on the barbecue and cook the duck breast skin side down for 10 minutes so as to release
some of the fat .
Turn the breasts over and cook for another 2 Minutes . Remove the Duck and pat dry .
Brush the Barbecue sauce over and cook skin side down for 5 minutes . Turn over and cook for another 5 minutes until
the duck is cooked to your liking.
Thin any sauce left with a little water and serve with the duck.
 
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Chicken Tandoori Chicken Skewers

 

(Makes 4)

 

3 Chicken Fillets Cut into chunks

1 Tablespoon Lemon Juice

1 Teaspoon salt

 

(Curry Paste)

200g Greek Yoghurt

1/2 Onion Grated

1 Tablespoon grated fresh Ginger

1 Tablespoon crushed Garlic

1 small green Chilli deseeded and finely chopped

2 teaspoons garam masala

2 tablespoons Tandoori Pate

 

Mix the chicken with the salt and lemon juice .marinade for 20 minutes. In a food processor blend all the ingredients into a
smooth paste.
Add the chicken and mix all the marinade together with the chicken . Cover and leave overnight in the fridge .
Take the chicken pieces out of the marinade and shake off excess marinade .
Thread onto the skewers ad grill on the barbecue for 8-10 minutes until cooked.
 
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Oriental Pork & Pineapple Kebabs

(Makes 4)

 

500g Pork Fillet cut into 24 Pieces

1 Tablespoon Oyster Sauce

1 Tablespoon Soy Sauce

1 Tablespoon Rice Wine Vinegar

1/4 Teaspoon Ground white pepper

1 Tablespoon Finely Chopped Chilli

1 Tablespoon Grated Fresh Ginger

1 Shallot finely Chopped

24 chunks of fresh pineapple cut the same size as the pork

 

Combine the pork with all the ingredients except the pineapple . cover and leave in a fridge overnight .Soak 8 small bamboo
skewers in cold water for 30 minutes.
Thread alternative pieces of chicken and pineapple on each skewer.
Cook on a hot barbecue for 10-12 minutes turning until cooked through.
 
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Beef Satay 

(makes 8)

 

600g of Sirloin Steak cut into 32 chunks

 

(Marinade)

8 Shallots Finely Chopped

6 Garlic Cloves Peeled and Sliced

3 red Chillies Deseeded and Sliced

2.5m piece of ginger peeled and sliced

2 teaspoons ground Tumeric

2 Teaspoons ground Coriander

1/2 Teaspoon Chunky Peanut Butter

1 Teaspoon shrimp Paste (Optional)

pinch grated Nutmeg

2 whole cloves

2 Tablespoons vegetable oil

 

Whizz all the ingredients except for the oil in a food processor .Heat the oil in a frying pan and fry the
mixture for 5 minutes.
Allow to cool . Add the beef and mix together . Cover in a fridge overnight .
Thread 4 cubes of meat onto each skewer and cook on a very hot barbecue until
the meat is cooked to your liking.