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Lorraine Pascale: Three BBQ recipes


WITH the scorching weather set to continue, it’s the ideal time to fire up the
barbecue.

I really recommend making your own marinades and sauces – it brings a huge
amount of flavour to the meat.

Jerk sauce is an absolute favourite of mine. The mix of sweet and spicy in my
pork chops is perfectly offset by the textures and flavours in the pear and
pecan pilaf.

Using sticks of rosemary as skewers is also a fantastic way to infuse beef.
And although they’re a little more time consuming, my harissa and lamb
lollipops are mouth-watering and definitely worth the prep. Enjoy!


Rosemary skewered beef with a coriander parsley chimichurri sauce

What you need:

Rosemary skewered beef:

  • 3 sirloin steaks, sliced into bite-sized chunks across the grain
  • Low sodium salt and pepper
  • 1 tsp of chilli flakes, bashed up a bit
  • 8 x 10cm (approx) sticks of rosemary

Chimichurri sauce:

  • 1 bunch of parsley, roughly chopped
  • 1 bunch of coriander, roughly chopped
  • 50ml extra virgin olive oil
  • Half tbsp red wine vinegar
  • 1 large red chilli, finely sliced
  • Half tsp of cumin
  • 2 large cloves of garlic (preferably roasted)
  • Low sodium salt and pepper

GET the barbecue or a griddle pan really hot.

Thread pieces of steak on to the rosemary skewers, season with salt and
pepper, and drizzle them with oil.

Pop the steak skewers on to the barbecue or griddle pan and leave for about
one minute.

Put all of the chimichurri ingredients into a bowl and mix them together.
Season to taste and set aside.

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Flip the steaks over to the other side. The char from the barbecue will give
the steaks bags more flavour.

Once the steaks are cooked the way you like them (for me one minute per side
is perfect), pile the beef skewers on to a large plate and spoon over the
chimichurri sauce.

Serve on a bed of peppery mixed leaves. (Serves 2-3)

Jerk pork chops with pear and pecan pilaf and an orange and ginger dressing

BBQ ... pork

Chop chop … pork

What you need:

Quinoa:

  • 200g quinoa
  • 70g rocket
  • 1 pear, cored and cut into 1cm (approx) cubes
  • 50g pecans, lightly toasted for about five minutes in a pan with no oil

Jerk pork chops:

  • 4 pork chops (150g approx each)
  • 1 tsp cinnamon
  • 2 tsp soy
  • 1 tbsp balsamic vinegar
  • 1 tsp ground coriander
  • Big pinch of freshly grated nutmeg
  • 3 tsp allspice
  • 6 sticks of thyme, leaves only
  • 1 tsp chilli flakes
  • 3 cloves of garlic, very finely chopped
  • 1 tbsp of oil

Dressing:

  • 3tbsp extra virgin olive oil
  • 1 clove of garlic
  • 1 tbsp orange juice
  • Zest of half an orange
  • 2 tsp sugar
  • 1cm piece of ginger, finely chopped
  • 1 tbsp balsamic vinegar
  • Half tsp mustard powder

COOK the quinoa as per the packet instructions. Once cooked, set aside with no
lid so that it cools down.

Place the pork chops in a bowl, adding the cinnamon, soy, balsamic, ground
coriander, nutmeg, allspice, thyme leaves, chilli and oil, and mix together
well.

Get the barbecue or a griddle pan nice and hot. Cook the pork chops for about
five minutes per side, or until they are just cooked through and well
caramelised and browned on the outside.

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Two minutes before the pork chops are ready, add the garlic to the meat. As
the chops cook, mix together the dressing ingredients. Season to taste and
set aside.

Once the pork chops are ready, remove them from the heat on to a plate.

Cover the chops with tin foil and allow them to rest for a few minutes while
you assemble the rest of the dish.

Put the quinoa into a serving bowl and add the rocket, pear and pecans.

Mix them together gently then place the rested pork chops on top.

Drizzle over the dressing and serve. (Serves 4)

Harissa and lamb lollipops with pea and mint hummus and lemon

BBQ ... summer lollipops

BBQ … summer lollipops

What you need:

Pea and mint hummus:

  • 1 small onion, finely chopped
  • 1 clove of garlic, very finely chopped
  • 200g frozen peas
  • 1 tbsp low-fat Greek yogurt
  • 1 tbsp tahini (sesame paste)
  • Salt & pepper
  • Half bunch of fresh mint
  • 1 tbsp of sunflower oil

Sesame dukkah:

  • 50g sesame seeds, gently toasted
  • 2 tbsp coriander seeds, toasted & ground
  • 1 tsp chilli flakes
  • Pinch of nutmeg
  • Half tsp ground cumin
  • Half tsp ground cinnamon

Lamb:

  • 6 bone rack of lamb (250g approximately) cut into individual “lollipops” OR 4
    lamb chops
  • 100g harissa
  • 1 bunch of mint leaves
  • 1 large lemon, cut in to quarters

PUT the onion in a frying pan with a little oil over a medium heat and cook
for eight to ten minutes, until the onion softens. Mix together the dukkah
ingredients and set them aside for later.

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Add the garlic and cook for a further minute. Keep it moving in the pan so it
does not burn.

Add the frozen peas and cook for a minute, then add the stock and cook for two
to three minutes. Tip the pea mixture in to a blender and let it cool down a
little.

Add the yogurt, tahini, salt and pepper to taste, as well as fresh mint. Blitz
to form a rough paste and set aside.

Get the barbecue (or a griddle pan) nice and hot. Put the lamb on a plate and
smear with the harissa. Season with salt and pepper and dip into the dukkah
mix to coat.

Then drizzle with oil and place them on to the barbecue to cook for three
minutes per side, depending on the thickness.

If you are using chops, cook for as long as it says on the packet over a high
heat to get a good colour on them.

Once cooked, place on a plate and cover with foil to rest for five minutes to
allow them to become more succulent.

Rip up half of the mint leaves and stir them through the hummus. Place the
hummus on a large plate and pile the lamb chops around it, rip up the rest
of the mint leaves and serve it with the lemon wedges. (Serves 2)


For a chance to win a signed copy of my book Fast, Fresh And Easy Food,
make one of my recipes and send a picture to lorraine.pascale@the-sun.co.uk.

Follow me on Twitter @lorrainepascale

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