4m x 3m Omlet pen, cube, new auto door still boxed and coop light

[Rhapsody]

Post your outdoor specialities/hints and tips here! I'm experimenting with kebabs at the moment so will post up soon. Over to you...

[Cinnamon]

My favourite are Lamb & Halloumi kebabs

 

You marinade some cubes of lamb neck fillet in some olive oil,lemon juice & oregano, then stick them up with cubes of Halloumi cheese.

The cheese browns,but doesn't melt, & its delicious!

[Lesley]

I like Halloumi cubes as well - I skewer cubes with baby tomatoes.

 

We also par-boil baby new potatoes and then wrap a few in individual foil parcels with some butter and herbs - place around the edge of the barbecue.

 

My favourite though is corn cobs. Par-boil in a saucepan and then they only need a few minutes on the barbecue. If we're invited to a barbecue I always take a corn cob - there are usually plenty of salads to go with it.

[Rhapsody]

Spicy Potato Kebabs-

 

Cook new potatoes until just done drain and dress with Mexican Chipolte (Sp?) sauce and salt while hot. Leave to cool then transfer to fridge. When cool, thread onto skewers and spray with oil and bbq until slightly charred - absolutely scrumptious.

 

Chicken Thigh kebabs-

 

Butterfly 2 thighs per person, lay out and cut in half along meat grain (narrowest part) fold into a 'C' shape and thread onto skewers at the fold end, I get 6 pieces onto a skewer. Put in dish with favourite marinade for at least an hour. They take about 20 min to cook.

[majorbloodnock]

OK, here's a couple to be going on with....

 

Firstly, stick a few new potatoes on a skewer, brush with olive oil and then barbecue with the rest of your goodies. Basically, you end up with small jacket potatoes, but without the time lag.

 

Secondly, if you grow your own sweetcorn or can get some still in its husk, then pop the lot into some water and let it soak for an hour or so. Then slap onto the barbecue somewhere reasonably hot but not scorching and cook for about half an hour. The water'll stop the husk catching fire and the sweetcorn will effectively steam in its own juices.

[chickencam]

We will have to try that sweetcorn idea when ours comes along

 

We love making our own burgers, i find a little chopped corriander and some finely chopped garlic mixed in with the mince really brings a burger alive. we also make burgers with sausage meat. We have a Lakeland burger maker and this takes all the hassle out of shaping them and they cook more evenly because they are the same thickness thoughout.

 

Try Jamie Olivers lamb kofta kebabs they are delish

 

500g trimmed shoulder of lamb chopped into 2.5cm cubes or a 500g pack of lamb mince.

 

2 heaped tablespoons of chopped fresh thyme leaves (don't stint on these they really taste good)

 

1 level tablespoon chilli powder or to taste this does make them very spicy so use less if you don't like too much heat.

 

1 level tablespoon ground cumin

 

4 level tablespoon of ground sumac ot the finely grated zest of a lemon (this is what we have always used)

 

salt and black pepper to taste.

 

put all ingredients into a food processor and mix together alternatively use lamb mince then you can just squish them together with your hands. Then shape around skewers with damp hands leaving indentation in the meat this will help the cooking and texture of the meat.

[Rhapsody]

Polenta Sandwiches

 

Makes 6 portions

 

 

Take a block of ready-made polenta and slice finger-width (you get about 6 out of a pack)

Spread half the slices with pesto and top with a flake or two fresh parmesan.

Make sandwiches with other slices then cut in half.

Spray with oil before placing on bbq, dont forget to respray before u carefully turn them.

Cook until you get char-lines.

 

Tip: If you have one of those square bbq cages with a handle place them in there then turning over is a doddle.