Our Food & Drink Editor, Paloma Lacy, shares some easy BBQ recipes to enjoy outside with dad, granddad, uncle, brother, son or anyone special to you, this Father’s Day.
Father’s Day 2020, on Sunday 21st June, is probably more significant than any that have gone before. Undeniably uncertain times, families have never been more forcibly separated than in the past three months. Lockdown has been eased but rules surrounding social distancing and spending time with limited numbers of people remain. We hope that as many of you are able to celebrate with dad, granddad, uncle, brother, son or anyone special to you, this Father’s Day.
There’s no guarantee of the weather this early in the summer but here are some BBQ recipes that can be shared in the garden or even inside. Wherever they’re enjoyed, one thing’s for sure – happy, smiling faces all around.
Sticky Chicken Wings with a Spring Onion & Celery Blue Cheese Dip
Preparation time: 10 minutes. Cooking time: 25 minutes. Serves: 3-4. Recipe by: www.lovecelery.co.uk
Make this classic American starter healthier at home. Make sure you have plenty of celery and little gem lettuce wedges to hand to scoop up the last drops of the delicious dip.
For the chicken
- 4 tbsp tomato purée
- 4 tbsp honey
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 2 tsp mustard
- ½ tsp chilli flakes (optional)
- 10 chicken wings
For the dip
- 5 spring onions, roughly chopped
- 3 celery stalks, roughly chopped
- 100g sour cream
- 100g crème fraîche
- 75g mild blue cheese
- 1tsp Worcestershire sauce
- Combine all of the chicken sauce ingredients in a small pan and bubble for a few minutes until it thickens. Put the chicken wings into a dish and pour the sauce over, toss well so the chicken is completely coated.
- Cook on the BBQ or grill for 20-25 minutes, turning and basting every 5 minutes during cooking.
- While the chicken is cooking, whizz together all of the dip ingredients in a blender until combined but not completely smooth. Taste and season. Chill in the fridge until ready to serve.
- When the chicken is cooked, transfer it to a serving platter with a bowl of blue cheese sauce and some celery sticks and Little Gem lettuce wedges for dipping.
Preparation time: 10 minutes. Cooking time: 2 minutes. Serves: 4. Recipe by: www.discovergreatveg.co.uk
- 260g pack of spinach
- 400g can chickpeas, drained
- 1 clove garlic
- 2 tbsp tahini (50g)
- Juice 1 lemon
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- Pack 6 pittas (375g)
- Place the spinach in a large bowl, cover with cling film and microwave for 2 minutes until just wilted.
- Place the spinach, chickpeas, garlic, tahini, lemon juice, oil and cumin in a food processor and blitz until smooth. Season with salt and pepper.
- Toast the pittas and cut each into 3 triangles, serve with the houmous. You could also serve with crudités.
Egyptian Grilled Lamb Steak Rolls
Preparation time: Overnight. Cooking time: 10 minutes. Serves: 4.
- 4 brioche rolls
- 450g lamb leg steaks
- 1 bell pepper
- 1 red onion
- 2 tomatoes
- 6 mushrooms
For the Marinade
- 170g plain yoghurt
- 1 sachet of onion soup
- 2 tbsp lemon juice
- 2 tbsp fresh mint
- 1 tbsp fresh rosemary
- 1 tsp ground pepper
- 1 tsp cardamom powder
- Rinse the lamb with water and pat dry. In a large bowl, combine the ingredients for the marinade, coat lamb well and place into a sealable bag.
- Shake and seal the bag. Refrigerate for at least 8 hours or overnight.
- Heat up the grill at 200º. Chop the vegetables into chunks suitable for skewers, and season with salt and pepper. Cube the lamb.
- Run the lamb and vegetables through the skewers. Brush the made skewers with vegetable oil.
- Grill the skewers, turning occasionally for 4-6 minutes or until your preferred doneness.
- Remove all from the skewers and let stand for 4-5 minutes.
- Half your brioche rolls and griddle or grill for 30 seconds. Place your grilled lamb and veg on one side of the brioche. Top the other with tzatziki, if desired. Enjoy!
Preparation time: 90 minutes. Cooking time: ? minutes. Serves: 6. Recipe by: www.bbcgoodfood.com
Now for dessert and that ultimate summer dish, Strawberry Pavlova.
For the meringue
- 4 egg whites
- 250g caster sugar
- 1tsp white wine vinegar
- 1tsp cornflour
- 1tsp vanilla extract
For the topping
- 500g strawberries, hulled and halved
- 200g redcurrants, stalks removed or other red fruit
- 3 tbsp icing sugar
- 350ml double cream
- Heat oven to 150C/130C fan/gas 2.
- Using a pencil, mark out the circumference of a dinner plate on baking parchment.
- Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
- Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.
- Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
- Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
- When the meringue is cool, chop 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar.
- Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
- Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot.
Written By: Paloma Lacy
A few words about the newest member of the Lady Wimbledon editorial team, Paloma Lacy:
Food lover, turned food writer, Paloma has spent the past 10 years in search of the Capital’s finest eateries, reviewing restaurants for a range of publications, including South London Press and London Weekly News. A South London girl at heart, she believes its boroughs boast some memorable dining experiences set to satisfy even the most discerning palate. London is alive with brunch, lunch and dinner choices to suit every pocket, from the humble neighbourhood spot, right through to the starrier end of the market.