Category Archives: Barbecue

Summer Barbecue Recipes – Tomato and Cucumber Salad

This is part of a semi-regular series about making tasty, healthy and exciting recipes for the barbecue – on a budget.  The series will included lots of salads and sides, as well as meat and veggie recipes to get you cooking and eating some lovely outdoor food this summer.

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Salads are the most neglected dishes at barbecues.  It just lacks the appeal and drama of big piles of meat charred over the coals.  Plus, I suppose you can eat salad any time, while you don’t get many opportunities to eat barbecued meat in sunny Scotland.

I don’t care what everyone else thinks though – I love salads and half the time think they’re the best bit at the barbecue.  If they’re done right, that is.  A bowl of limp, warm Iceburg lettuce is not an example of a great salad.

The salad/salsa below is what my stepdad used to serve with fajitas when we were growing up, and it’s definitely one of my favourite salads.  I don’t get to eat it often enough (Dave’s allergic to uncooked tomato and cucumber, so I call this ‘death salad’ to him), but I try and make it for potluck dinners and shared lunches at work whenever I can.  It’s full of flavour and hopefully will tempt everyone at the barbecue to at least get a spoonful of veg with their meat.

Oh, I haven’t included quantities here – I only make it for big groups of people, so just fill a bowl up.  I just try and keep equal quantities of tomato, cucumber and onion.

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Tomato, Cucumber and Coriander Salad

  • Tomatoes, chopped
  • Cucumber, chopped
  • Onion, chopped
  • Big handful fresh coriander, chopped
  • Juice of a lemon
  • Juice of a lime

I don’t really need to give you instructions for a salad, do I?  Mix all the chopped ingredients together, dress with the lemon and lime (you can add a bit of oil if you want, but I often don’t bother) and season well.  Enjoy with anything, but especially in fajitas or as a side dish at a barbecue.

Summer Barbecue Recipes – Honey Mustard Potato Salad

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This is the third of a semi-regular series about making tasty, healthy and exciting recipes for the barbecue – on a budget.  The series will include lots of salads and sides, as well as meat and veggie recipes to get you cooking and eating some lovely outdoor food this summer.

Potato salad is a must at any barbecue, and I had two types at mine. One was a traditional mayonnaise based salad, and the other was this lighter honey mustard version (well as light as any salad made up of honey and potatoes can be).

I’ve never tried it before but I’d definitely make it again. It was really easy, quick to make and a lovely change from a normal potato salad.

By the way, I made LOADS. I used 3kg of small potatoes altogether, and used half to make this salad. Even though we had 11 at the barbecue, we could have used 2kg and had some to spare. So just halve the recipe if you’re not feeding so many.  I haven’t included exact quantities in the dressing because I just went by eye and did half honey, half mustard, then thinned a little with oil.  Think I went with 2-3 tablespoons of each then maybe added a little more to make sure all the potatoes got covered.

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Honey Mustard Potato Salad

  • Small or new potatoes – I used 1.5kg but just use whatever seems a sensible amount for the number coming.
  • Honey(2-3tbsp)
  • Whole grain mustard (2-3tbsp)
  • Vegetable oil (1-2tbsp)

Cut the potatoes into large chunks and boil in salted water until tender.  Rinse in cold water to cool (I let them sit for a bit too as the cold water didn’t cool them completely).

Mix up the dressing, adding honey, mustard and oil to taste – I did about half mustard, half honey then thinned with oil to get the right consistency to coat the potatoes well.

honey mustard

Summer Barbecue Recipes – Thai Turkey Burgers

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This is the first of a semi-regular series about making tasty, healthy and exciting recipes for the barbecue – on a budget.  The series will included lots of salads and sides, as well as meat and veggie recipes to get you cooking and eating some lovely outdoor food this summer.

The first recipe I’m going to share is something I’d never made before the barbecue on Saturday – turkey burgers.

I decided to make turkey burgers for a few reasons – they’re healthier and lower in fat than beef burgers, I’d heard good things about how tasty they are (they soak up spices and flavourings well), turkey mince is quite cheap – and also I don’t like beefburgers anyway so they were a good substitute.

In the interest of experimentation, I made two types of turkey burger – a hotter Thai spiced and a more mild Indian spiced one.  I’ll share the Thai recipe today as it was my favourite, really spicy and flavourful.

The recipe makes ten burgers but you can easily half it (I’d probably still use one egg).

turkey burger

Thai Spiced Turkey Burgers (makes 10 at 68p each)

  • 1kg turkey mince £5.98
  • 2 onions, chopped 12p
  • 4 cloves garlic, crushed 12p
  • Large piece of ginger, about 40-50g, grated 11p
  • 1/2-1 tbsp dried crushed chillies (depending how spicy you want them) 2p
  • 1/2 stick lemongrass, soaked and very finely chopped 17p
  • 1 egg 24p
  • 75g porridge oats 6p

Like all burger recipes, this is pretty easy – mix all the ingredients together well (including a little salt if you want but I didn’t bother), first with a wooden spoon then gently with your hands, until well combined.

I used a cookie/pastry cutter (about 3 inches in diameter) to shape the burgers.  Put a sheet of cling film on your work surface with the pastry cutter on top, then press 1/10 of the mixture inside the cutter, pressing down with the back of a spoon.  Pull the cutter off gently and you should be left with an even, burger-shaped piece of mince that is soft but won’t fall apart too easily.

Cook on the barbecue until well cooked through and slightly charred on both sides, but try to rescue it before it gets completely burnt (be careful to check it has cooked through completely as food poisoning is very common with barbecues!).  OR if you aren’t actually having a barbecue, feel free to griddle for a few minutes on each side or even cook in the oven, like any burger.

Serve in a sesame-topped bun with ketchup or chutneys of your choice.