Planning next weekend’s barbecue? You’ve done the standard burgers and hot dogs a million times by now. So, why not mix the menu up a bit, and bring the special flavours from a bunch of different countries straight to your back garden instead?
There’s a whole world of scrumptious BBQ out there – from South African braai to Argentinian asado – that’s just waiting for you to try. And with our quick and simple recipes, you’ll transport yours and your guests’ tastebuds without even leaving the patio.
Right. Grab your tongs, pop on your apron, and get ready to tuck in. Because we’re about to jet off on a foodie journey around the globe…
Picture this. Succulent cuts of beef, pork and lamb slow-roasted over an open flame – full of that smoky aroma from hardwood charcoal. Sounds heavenly, right? Well, that’s Argentine asado for you.
Asado is a South American staple and refers to a technique of slicing meat that’s then grilled slowly above hot charcoal. By cutting ribs on the perpendicular, the asador – the chef responsible for the cooking – makes sure they’re extra juicy and tender. Your knife skills will need to be on point here.
There’s nothing too fancy or difficult to make here either. The common cuts like vacÃo (flank), ribs (costillas) and short ribs (asado de tira) are seasoned simply with some salt before they’re cooked. And when it’s ready, dollops of chimichurri – made from garlic, vinegar, oil, parsley, and chili flakes – are spooned on top to add some fresh, tangy flavour to the rich meat.
And that’s where this recipe comes in. Short ribs are found at just about every Argentinian barbecue out there. So, it really wouldn’t be an authentic one without them. Whip up a big bowl of salad and slice up some fresh bread to go with them, and you’ll have yourself one tasty traditional spread.
I’ll drink to that!
Don’t forget to pair your feast with a glass of smooth, fruity Malbec for a proper authentic taste of Argentina.
Servings & timings:
Serves – 4
Prep/cooking time – 30 minutes
Ingredients:
8 slices of Asado-cut beef short ribs
Salt
Cracked black pepper
Chimichurri sauce
Here’s how:
Fire up your charcoal BBQ so it’s ready for grilling.
Season the Asado ribs with salt and pepper on both sides.
Spread out the hot coals in your BBQ so that they’re in one flat, even layer. This is because fat dripping from the ribs can create flare-ups – and you want to reduce those hot spots.
It’s easiest to work in batches of 2. Put 4 ribs over your hot coals and pop the lid on the BBQ.
Leave them to cook for 2 minutes.
Take the lid off, flip the ribs over and put the lid back on. Let them cook for another 2 minutes.
Remove the lid, flip them again, then cook for 1-2 minutes until they’re medium rare (you want a little bit of pink on them).
To tell that they’re cooked, the outside should be nicely browned and caramelised, while the meat should be soft and pull off the bone without much effort. When the meat is pierced, the juices should run clear rather than pink or red too.
Take them off the BBQ and put them to the side so they can rest.
Repeat the above with the 4 other ribs.
When they’ve rested, carve the ribs into 3 (slicing between the bones).
Season them with another pinch of salt and slather them with a few spoonfuls of chimichurri.
You could always turn your BBQ into a braai. This Afrikaans word for ‘roast’ refers to a grilled meat party, but with a unique South-African flavour. During a braai, lamb chops, sausages, chicken, steak, veggies, and fish get cooked over an open flame or hot coals. Sometimes desserts get thrown on too!
And all that yummy food is shared. Every guest usually brings something different to chuck on the grill, letting you try a bit of everything. Basically, if you’re feeling extra peckish, you’re in luck.
The art of braaiing goes beyond just cooking though. By mastering the timing and temperature to create the perfect fire, you’ll make dishes with a delicious smoky zing. Traditionally, it’s a skill that’s passed down through generations, with each family having their own secret techniques and recipes. So, if you get really good at it, you can show the kids how it’s done eventually.
But it’s not only about the food and fire. It’s about getting together with friends and family to enjoy each other’s company and the great outdoors too (English weather permitting of course).
This recipe is ideal to share at your braai. These prawns are fast and easy to make, can be served in one big pan, and don’t use a ton of ingredients. Plus, they’re coated in atchar, a spicy condiment from Indian cuisine in South Africa that’s usually eaten with a curry and tastes incredible. It’s fusion cooking at its best.
I’ll drink to that!
We’d go for a light, crisp beer like a Pilsner or a pale ale. The carbonation and light bitterness can help balance the spicy and smoky flavours of the prawns.
Servings & timings:
Serves – 4 to 6
Prep/cooking time – 20 minutes
Ingredients:
4 limes (cut into thick slices)
4 tbsp of butter
200g of jalapeño atchar
Garlic naan or toasted ciabatta for serving
Salt
1000g of freshly frozen uncooked extra-large black tiger prawns
Here’s how:
Put a wok (or any other fireproof pan) over your hot coals.
Throw in the atchar with the butter and cook it until it’s bubbling away.
Add in the limes and prawns.
Start stirring to mix everything together, then leave it to cook for 2 minutes.
Stir it again and cook for another 3-5 minutes. The prawns should then be slightly pink and firm when you touch them.
Lightly season everything with salt.
Take the wok/pan from the coals and serve the prawns with naan or toasted ciabatta.
A Bánh mì isn’t just any old sandwich. It mashes together Vietnamese and French cuisine, resulting in one of the tastiest traditional dishes around. Go down any inner-city road in Vietnam (or visit a food market over here) and you’ll almost definitely see a stall selling it. It’s street food royalty at this point.
It consists of a crusty baguette stuffed with grilled or roasted meats – usually chicken or pork – plus veg, herbs and sometimes even pâté or mayo. For an extra kick of heat, you might also find some spicy chili peppers tucked in there too.
And it’s that mix of tastes and textures that makes it special. You’ve got the crunchiness from the bread, the savoury richness from the meat and the freshness from the herbs and veg.
But how about transforming the signature sarnie on the BBQ, while keeping all those classic flavours intact? With this recipe, it basically becomes a hot dog, but with a cool Vietnamese twist!
I’ll drink to that!
You can’t go wrong with a mojito. That refreshing mint and lime echoes the fresh herbs in the Bánh mì. And if you plan on putting some chili peppers in it – you’ll have a nice cooling effect against the heat.
Servings & timings:
Serves – 4
Prep/cooking time – 50 minutes
Ingredients:
4 pork or chicken sausages
1 cucumber
1 large carrot (peeled)
24 small new potatoes (or one large white potato)
1 white baguette, sliced into 4 rolls
50g mixed salad leaves
4 tbsp sweet chili dressing
1 tbsp basil leaves
1 tbsp coriander leaves
1 tbsp mint leaves
Here’s how:
Preheat your oven to gas mark 6, 200°C, fan 180°C.
Grab 8 wooden skewers and soak them in some water.
Parboil your potatoes for 15 minutes, drain them and then leave to cool.
With a vegetable peeler, slice the carrot into thin, long ribbons.
Chop the cucumber in half lengthways. Then cut it into thinner diagonal slices.
Put the sausages in the oven for 15-18 minutes (and keep turning them every so often until they’ve cooked through).
Preheat your barbecue. Once it’s hot, start to char the sausages.
Slide the potatoes onto the skewers, and then barbecue them for about 5-6 minutes. Turn them frequently so they’re lightly charred.
Put a slit in each baguette and load it up with cucumber, herbs, carrot, and salad.
Add your sausage and drizzle some sweet chili dressing on top. Serve it with the potatoes.
Now you’ve got the food sorted, how about the music, seating, and the garden itself? Check out our 9 preparation tips to add to your summer BBQ checklist that’ll help you to nail those hosting duties. You can thank us later!
