Brush off your barbecues
From the 29th March, you can entertain up to 6 people in your back yard. It’s great to see the weather becoming milder and the sun making a few appearances, it’s the perfect time to brush off your barbecues and entertain.
Here at Heritage, we have you covered with everything you need to create the perfect barbecue. From meat and fish to briquettes, smoking chips, salads, dressings and alcohol. Here are some of our top tips for a great BBQ…
Barbecuing takes patience and concentration, in that order. You need to wait for the flames to die down – flame-grilled is a very misleading term! Wait until the coals are white-hot – that’s the hottest and evenest heat.
Choose the right briquettes
Our natural wood briquettes are ethically sourced 100% natural ‘pillow’ briquettes produced with no chemical, impurities or waste-wood. The unique small ‘pillow’ style briquettes created by using excess charcoal with a natural organic binder has excellent combustion properties. They are easy to light and are packed in 3.5kg paper bags, so you can light the whole item. The briquettes are an excellent choice for a simple barbecue, the burn time of the briquette is approx 1 hour, they are ready in just 20 minutes.
Add some Smoking Chips
Take your meat and fish flavours to the next level… try adding wood chips to your charcoal. Hickory, oak and pear are great with fish and pork, maple is great for pork and poultry while cherry wood adds a sweetness to most meats. Just soak half what you’ll use in water to make it last, then add it all once lit. if you haven’t tried using smoking chips before we would recommend trying the oak smoking chips first which are a great all-rounder.
We’ve all flipped a burger over the edge to end up in the dog’s tummy or lost a sausage down a grill. Barbecue tools are essential! Get yourself a decent fish slice, a heavy-duty oven glove and a decent pair of tongs – they give you the most control and reduce the chances of dropping anything between the grills.
Our barbecue packs are now available, we also have plenty of other meat and fish available for you to add to your barbecue, so get adventurous and make up your own pick ‘n’ mix box. Take a look at our website. We have some amazing Lowerfields handmade burgers, full of flavour and goodness and the best tasting sausages in the County (in our view), why not try them and see what you think yourself? Alternatively, if you fancy making your own you can get the mincemeat from us and mix up some different flavours. Even if you make them from nothing but salt and pepper and good-quality meat, they will beat anything you have bought in the shops.
Fish is great on barbecues too!
Why do people forget fish? Fish and smoke are such great friends. So get a whole trout (we have local rainbow trout for sale) throw some oak chips in and cook. If you’re feeling fancy, slice a trout open and stuff with lemon, dill and pepper (see our other recipe below).
Marinade, marinade, marinade!
We all know the phrase “leave for a few hours, ideally overnight”. Well, that applies even more to barbecues, to make sure the flavours aren’t overridden by the addition of the smoke. In fact, it’s best to save some marinade when you make it, and brush your meat or fish with the marinade every 10 minutes as it cooks. That way it will add moisture, trap the smoke flavour and caramelise gently as it goes.
Don’t forget the veg!
Fire does wondrous things to vegetables too, if you get the technique right. What you want is that lovely charring along the bars – it looks amazing and tastes even better. So slice your veg thin and grill straight away – no oil, no seasoning. Once cooked you can add the flavour in some quality olive oil and a bit of vinegar. So grab a veg box and get slicing.
If you want to go bigger with some tasty side salads not only do we have the salad but we have some delicious dressings too from Caesar salad dressing to hot chilli and ginger to lemon and cracked pepper.
A little tipple
What’s a BBQ without some beer, cider or wine. We’ve got an amazing selection of local beers, cider and wine for you to choose from brewed locally – check out our selection here.
Try out some of our barbecue recipe suggestions below and share with us what you love to make on our Facebook page.
Griddled Vegetables with Melting Aubergines
Prep time: 10 mins
Cook time: 25 mins
Flavoured with garlic, lemon and herbs, it’s delicious griddled on the barbecue.
Source: BBC Good Food
- 1 large aubergine
- ½ a lemon , zested and juiced
- 3 cloves of garlic , 1 crushed, 2 chopped
- 2 tbsp chopped parsley , plus extra to serve
- 1 tsp extra virgin olive oil , plus a little for drizzling
- 4 tsp omega seed mix – (combine 3 tbsp each of sesame, sunflower and pumpkin seeds, store in a jar)
- 2 tsp thyme leaves
- 1 tbsp rapeseed oil
- 1 red pepper , deseeded and cut into quarters
- 1 large onion , thickly sliced
- 2 courgettes , sliced on the angle
- 2 large tomatoes , each cut into 3 thick slices
- 8 Kalamata olives , halved
Barbecue the aubergine, turning frequently, until soft all over and the skin is blistered, about 8-10 mins. When it is cool enough to handle, remove the skin, finely chop the flesh and mix with the lemon juice, 1 chopped clove garlic, 1 tbsp parsley, 1 tsp extra virgin olive oil and the seeds. Mix the remaining parsley with the remaining chopped garlic and the lemon zest.
Meanwhile, mix the thyme, crushed garlic and rapeseed oil and toss with the vegetables, keeping the onions as slices rather than breaking up into rings. Heat a large griddle pan and char the vegetables until tender and marked with lines – the tomatoes will need the least time. Pile onto plates with the aubergine purée and olives, drizzle over a little extra olive oil and scatter with the parsley, lemon zest and garlic.
Prep time: 20 mins
Cooking time: 10 mins
Fancy making your own burgers, give these Aussie burgers a try, perfect for barbecues.
Source: BBC Good Food
- 500g lean minced beef
- 100g cooked beetroot
- 2 mini garlic and coriander naan bread
- 50g bag rocket
- 4 tbsp soured cream and chive dip
Make the burgers: Tip the meat into a bowl and sprinkle over 1 tsp salt and a good grinding of black pepper. Work with wet hands to mix in the seasoning. Divide into four with your hands and shape into burgers. (It can be frozen at this stage).
Sort out your ingredients: Slice the beetroot and split the naan breads.
Toast the naans: Heat a griddle pan or barbecue. Griddle the naans on both sides until lightly toasted and set aside. Add the burgers to the grill or barbecue and cook for 2-3 minutes, then turn and cook the other side for a further 2-3 minutes.
Assemble the dish: Set half a toasted naan on each serving plate and put a pile of rocket on each. Top with a burger, then a few slices of beetroot and a dollop of soured cream. Sprinkle with salt and freshly ground black pepper and serve immediately with a big green salad and chips. A glass of red wine wouldn’t go amiss, either.
Herbed Barbecue Trout
Prep time: 20 mins
Cook time: 15 mins
A whole trout is stuffed with butter, rosemary, parsley, garlic and lemon, then wrapped in a foil parcel and cooked on the barbecue. Simple, yet incredibly delicious.
Source: Better Homes and Garden
- 2 whole trout fish, cleaned and head removed
- 50g cold butter, thinly sliced
- 6 sprigs fresh rosemary
- 1/2 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh parsley
- salt and pepper to taste
- 2 cloves garlic, finely chopped
- 1 lemon, halved and thinly sliced
Place each trout onto a square piece of foil. Open them up so that the flesh is facing upwards. On one side of each fish, season with salt and pepper, half of the garlic, half of the chopped rosemary and half of the parsley. Top each fish with thin slices of butter, 3 rosemary sprigs and a few slices of lemon. Squeeze one of the remaining lemon slices over each fish. Enclose the seasoning inside each fish and wrap securely with the sheet of foil. Wrap each fish in an additional piece of foil.
Place fish on a barbecue and cook for about 7 minutes on each side. If you can easily stick a fork into the fish, it is done. Cooking time will vary depending on the size of your fish and the heat. Allow to cool for a few minutes before opening to serve.
Grilled Halloumi-and-Tomato Skewers
Prep time: 15 mins
Cook time: 5 mins
Makes 8 skewers
Halloumi, the salty sheep’s-milk cheese from Cypress, is skewered with cherry tomatoes before being grilled and topped with lots of chilli oil, torn mint and lime zest. It’s an easy barbecue-ready vegetarian side dish.
Source: Tasting Table
- Two packs halloumi, cut into 1-inch cubes
- 2 punnets cherry tomatoes
- 3 tbsp olive oil
- 2 tsp chilli oil
- 2 tbsp torn mint
- Zest from ½ lime
- Special Equipment:
- 8 bamboo skewers, soaked in water for 30 minutes
Thread the halloumi and cherry tomatoes onto the skewers, alternating between the two, starting and ending with the cheese. Transfer the skewers to a baking sheet and brush with the olive oil.
Heat a grill to a medium-hot fire or place a grill pan over medium-high heat. Grill the skewers, flipping occasionally, until the cheese is charred in spots and beginning to melt, and the tomatoes are about to burst, 3 to 5 minutes. Remove from the heat and transfer to a serving dish. Drizzle with the chilli oil and garnish with the mint and lime zest, and serve immediately.
Homemade BBQ Sauce
Time: 2hrs 20mins
This multi-tasking sauce can be served with burgers and bangers or used to glaze ribs and chicken.
Source: Olive Magazine
- 2 large onions, chopped
- 3 tbsp groundnut oil
- 400ml passata
- 3 x 400g tins chopped tomatoes
- 200ml white wine vinegar
- 4 tbsp dark brown sugar
- 2 tsp sea salt
- 15 twists of a grinder black peppercorns
- 1 tbsp smoked paprika
- 2 tbsp mild chilli powder
- 6 cloves ground
- 1 tbsp black treacle
- 200ml orange juice
- 4 tbsp Dijon mustard
Cook the onions in the oil for 10-15 minutes or until softened and golden. Add all the remaining ingredients, bring to a boil, then reduce to the lowest heat and simmer, uncovered, for 2 hours. Blend with a stick blender and store in sterilised jars in the fridge for 2-3 weeks. Use as a condiment or brush onto chicken or ribs for the final 5 minutes of cooking for a spicy glaze.
Barbecued Banoffee Splits
Prep time: 5 mins
Cook time: 15 mins
Treat the family to banoffee splits next time you have a barbecue. They’re super easy to make, and great fun too. Serve with vanilla ice cream.
Source: BBC Good Food
- 40g butter, softened
- 50g light brown soft sugar
- ½ tsp vanilla extract
- 6 small ripe bananas, unpeeled
- chopped pecans, ice cream, whipped cream or yogurt, to serve
Combine the butter, sugar and vanilla extract. Split the inside curve of each banana with a knife, being careful not to cut all the way through. Spread a spoonful of the butter mixture into each split, then put the bananas, split-side up, onto individual sheets of foil – they should be large enough to encase the bananas completely. Crimp the edges of the foil to seal the parcels. These can be prepared the day before – just chill until you’re ready to cook.
Heat a barbecue to low or until a thin layer of coals has turned grey. Cook the parcels for 15 mins, turning once.
Carefully unwrap the parcels, reserving any sauce that’s inside. Transfer to plates, then scatter over the pecans and drizzle over any sauce reserved from the base of the parcels. Serve with a scoop of ice cream, whipped cream or yogurt.
Time: 10 mins + macerating time
Channel sunny holiday vibes with this classic Spanish tipple.
Source: Olive Magazine
- 2 oranges, roughly chopped
- 750ml dry, light red wine
- 400 – 500 g Mixed fruit (strawberries, blueberries, apples and pears)
- 100 ml brandy (or 50ml brandy and 50ml orange-flavoured liqueur – like Cointreau)
- 500 ml lemonade
Muddle the oranges in a large jug, mix in the wine and brandy, and put in the fridge for 1 hour to let the flavours mingle. Add the fruit and top up with the lemonade. Stir well and serve over ice in tumblers.