Friday, 27 May 2016

Recipes: BBQ brilliant

The sun is shining so it's time to clean off the BBQ and get cooking.

Char-cooked courgette and pepper bruschetta (pictured above)

Simple and oh-SO tasty! Perfect for a light lunch or a supper starter.

Preparation10 mins
Cooking 10 mins
Serves 4

Ingredients
1 tbsp Lyle's Black Treacle
3 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, crushed
4 thick slices of sourdough or rustic-style bread
2 large courgettes, sliced diagonally
200g roasted peppers (from a jar), drained
Few shaves of Parmesan cheese
Freshly ground black pepper
Basil or parsley sprigs, to garnish

1 Preheat a char-grill pan or the grill.

2 Mix together the Lyle's Black Treacle, olive oil, lemon juice and garlic. Lightly brush the slices of bread with this mixture, then char-grill or grill the bread on both sides.

3 Brush the courgette slices with the glaze and char-grill or grill them until tender (about 1 minute per side). Arrange them on the slices of bread with torn-up strips of roasted pepper.

4 Finish off with shaves of Parmesan cheese, a little black pepper and some basil leaves or parsley sprigs. Drizzle with the remaining glaze, then serve.

Cook's tip
Char-grill or grill 4 small bunches of cherry tomatoes on the vine and serve them on top of the bruschetta, if you like.

Succulent chicken satay skewers

A little Lyle's Black Treacle gives that signature depth of flavour to this simple chicken satay dish. Yum!

bbq-590-3

Preparation10 mins, plus 2-3 hours to marinate
Cooking 15 mins
Serves 4

Ingredients
For the chicken satay
2 tbsp Lyle's Black Treacle
100g crunchy peanut butter
4 tbsp sweet chilli sauce
1 tbsp light soy sauce
1 tbsp lemon juice
500g skinless chicken breasts, cut into chunks

For the salad
1 tsp Lyle's Black Treacle
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 carrot, pared into strips
8 radish, sliced
3 spring onions, thinly sliced
1 Little Gem lettuce, shredded
Handful of beansprouts
Salt and freshly ground black pepper

1 To make the satay sauce put the Lyle's Black Treacle into a large mixing bowl (not a metal one) with the peanut butter, chilli sauce, soy sauce and lemon juice. Spoon half this mixture into a small serving bowl, stir in 2 tbsp just-boiled water, then cover and set aside to serve with the meal.

2 Add the chunks of chicken to the rest of the satay sauce in the bowl. Mix well, then cover and refrigerate for 2-3 hours (or overnight, if preferred).

3 When ready to cook, preheat the barbecue or grill. Thread the chicken onto soaked wooden kebab sticks or skewers. Barbecue or grill, turning often, for 8-10 minutes, or until the chicken is done. (Test with a sharp knife – there should be no trace of pink juices).

4 While the chicken is cooking, make the salad dressing by mixing together the Lyle's Black Treacle with the olive oil, lemon juice and mustard in a salad bowl. Season with salt and pepper. Add the carrot, radish, spring onions, lettuce and beansprouts. Toss together and serve with the chicken skewers and reserved satay sauce.

Cook's tip
If you're quite hungry, serve the chicken and salad in warm pittas, or with rice.

Treacle & spice marinated pork steaks

Pork steaks never tasted so good! They're marinated in a rich treacly mixture, barbecued or grilled, then served with a lively, colourful salsa.

bbq-590-2

Preparation10 mins, plus 2-3 hours to marinate
Cooking 10 mins
Serves 4

Ingredients
2 tbsp Lyle's Black Treacle
1 tbsp toasted sesame oil
Finely grated zest and juice of 1 lime
1 red chilli, deseeded and finely sliced
1 tbsp finely chopped lemongrass
4 spring onions, finely sliced
1 tbsp grated fresh root ginger
4 pork loin steaks
Salt and freshly ground black pepper

For the salsa
Finely grated zest and juice of 1 lime
1 tsp finely chopped red chilli
1 small red onion, finely sliced
1 ripe mango, pitted, peeled and chopped
1 ripe avocado, pitted, peeled and chopped
100g pomegranate seeds

1 For the marinade, put the Lyle's Black Treacle into a glass or plastic bowl with the sesame oil, lime zest and juice, chilli, lemongrass, spring onions and ginger. Add the pork steaks, season with salt and pepper, then turn to coat. Cover and refrigerate for 2-3 hours (or overnight if preferred).

2 When ready to cook, preheat the barbecue or grill. Cook the pork steaks for 4-5 minutes per side, basting often with the marinade.

3 While the pork steaks are cooking, make the salsa by mixing together the lime zest and juice, chilli, red onion, mango, avocado and pomegranate seeds. Season with a pinch of salt.

4 Serve the pork steaks with the salsa.

Cook's tip
Make the salsa shortly before serving, so that the avocado doesn't go brown.

For more recipe ideas visit www.Lylesgoldensyrup.com


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