Tuesday, 14 June 2016

Summer Cocktails to Sip by the BBQ

With the barbecue season now in full swing, why not try making some colourful cocktails from our recipes below, and impress your party guests with your presentation skills? Cocktails can be made in batches and served from a jug at parties, with slices of fruit added for a summery touch.

Mojito

Mojitos are perfect for summer, and are served over crushed ice with refreshing ingredients such as lime and sparkling water. Traditionally concocted with five ingredients, this cocktail is easy to make in batches and can be served in a tall glass with a straw. To make this cocktail you will need 1 ½ limes, 20 fresh mint leaves, 2 ½ tsp granulated sugar, a handful of ice, 65ml white rum, and a splash of soda water.

Place the lime, mint and sugar into a glass and crush with the end of a rolling pin to bruise the mint and squeeze the juices out of the lime. Add ice to the glass, pour over the rum and soda water, and stir well before serving. Enjoy!

Pimm's

This well-known summer drink has a reddish tint, and is often served in a jug with chopped fruit to add to the flavour. To make a Pimm’s punch, you will need a half a bottle of Pimms no.1, a litre of orange juice, a litre of apple juice, 350 ml of passion fruit syrup, 200 ml of lemon juice, and 30 raspberries.

Place the raspberries into a punch bowl, and add the Pimm’s no.1 to the bowl. Pour in the orange juice, apple juice, lemon juice and passion fruit syrup, and then adjust the measurements to your taste. Chill for three hours before serving to let the flavours develop, and then serve over ice in a jug or individual glasses while you dish up food from your brick BBQ. Additional fruit can be added as well, such as strawberries, oranges and limes.

Shirley Temple

This non-alcoholic drink is ideal for designated drivers, and also for children, to help them feel grown up and involved. To make a traditional Shirley temple, use 40ml of dry ginger ale, 40ml of pomegranate juice, 1.5tsp of sugar, and a wedge of lemon. You can either buy pomegranate juice from a shop, or you can extract the juice yourself from fresh pomegranates.

Measure all of the ingredients into a glass and stir until combined. Ice cubes can be added to keep the drink cool as you cook. For visitors that prefer an alcoholic beverage, you can add vodka or rum to create a "Dirty Shirley".

Gin and Tonic

Why not keep it simple and create a gin and tonic for your guests? Serve in a high ball glass with a slice of lemon or lime on hot days as a cooling drink before you dish out the food. This drink consists of just 3 ingredients: 25ml dry gin, 125ml tonic water and 10ml lime juice.

Ingredients can be adjusted to suit your personal tastes, and some people suggest that it should be made with equal parts of gin and tonic water. To make a gin and tonic simply fill a glass with ice, and then pour all of the ingredients over the ice into the glass. Garnish with lime or lemon wedges and you’re ready to serve.

Mai Tai

Let your outdoor party take on a tropical theme by serving Mai Tai cocktails. This alcoholic drink is based on rum, and matches well with a variety of meats such as chicken and pork, which can be cooked to perfection on your brick BBQ. To create a classic Mai Tai you will need 45ml Jamaican rum, 15ml orgeat syrup, 15ml triple sec, and 30ml lime juice. Some people also add a splash of Cointreau for extra flavour.

Combine all of the ingredients in a shaker, and add ice before shaking until cold. Strain the contents into a tall glass filled with ice, and garnish with a wedge of orange. The orgeat syrup will give the cocktail a noticeable almond taste, and this can be adjusted to suit the palates of you and your guests.

Woo WooM.

This simple drink is perfect for summer, and is made with vodka, peach schnapps and cranberry juice. Alternatively, light rum can be used to create a Georgia Peach cocktail. Measure out 2 parts of vodka to 1 part peach schnapps, and then add 4 parts of cranberry juice. Shake all of the ingredients together with ice, and then pour into a tall glass.

Big K - sell a variety of brick BBQ fuels to keep you going throughout summer, with fuel options for both modern and traditional styles of barbecues.

Wednesday, 8 June 2016

Seafood Barbeque Recipes for the Summer

Seafood is quickly becoming a new barbeque favourite as fish is considered a healthier alternative to the fattier red meats. It is also a fantastic option for those who don’t eat red meats for dietary reasons, and means that nobody misses out on the best barbeque food. We’ve found some delicious recipes for fish that would make any family barbeque a memorable one. Any of these recipes can be cooked on a stone or masonry barbeque. Wood-based fuels will create a slightly smokier taste to your fish if you’re not cooking it using foil.

Crispy Barbequed Salmon with Cucumber Yoghurt

Salmon is a light and not too fishy option for a seafood barbeque or as a fresh accompaniment to other barbeque dishes.

Start off with a large side of salmon, skin on, scaled and boned by your fishmonger. First, brush the bars of the barbeque to prevent the fish from sticking. Then lay your fish on a chopping board and using a sharp knife slash the skin evenly about 1cm in depth. Sprinkle the zest of one lemon and some finely chopped basil or fennel heads into the grooves and push it all firmly into the slices. Rub the fish down with some olive oil and season to your taste. Cook on the skin side first until golden and then flip over gently to cook the other side. You can then carefully remove the skin from the fish and cook it alongside to crisp up. Remove your fish once it’s just cooked and allow it to cool slightly before plating up.

For the cucumber yoghurt, cut a cucumber in half, remove the seeds and chop it up into small slices. Add this to some plain yoghurt with the juice of your zested lemon, half a chopped chilli and some finely chopped mint or oregano. Finally, drizzle the sauce over the top of your salmon with some olive oil. It can be served as a refreshing accompaniment to your barbequed salmon.

Teriyaki Tuna

Tuna is a really versatile fish, and even though it can have a fishy taste, it can often replicate the meaty feeling of steak if it’s cooked a certain way.

First, make a teriyaki marinade in a shallow dish using 2 tablespoons of soy sauce, a tablespoon of rice wine, 1 large minced clove of garlic and 1 chunk of fresh minced root ginger. Alternatively, you could also buy a pre-made teriyaki marinade. Place 4 tuna steaks in the marinade, cover and leave to marinate in the fridge for at least half an hour. Preheat your barbeque on a medium to high heat, remove your tuna from the marinade and gently brush the side of each steak with olive oil. Cook for 3-6 minutes or until it is ready. Serve with a crunchy salad or chunky chips.

Garlic and Chilli Prawn Skewers

For these simple and tasty skewered prawns, place 3 finely chopped cloves of garlic, 1 finely chopped and de-seeded chilli (or some chilli flakes if you prefer), 2 tablespoons of olive oil, 2 teaspoons of lime juice and some salt and pepper into a bowl and mix up until well combined. Pop your prawns into the mixture to coat them evenly, cover, then put them in the fridge for at least 15 minutes to marinate.

Preheat your masonry or stone barbeque to a high heat and poke your prawns onto some metal or bamboo skewers (soak these in water first and beware of burning bamboo skewers). Cook the prawns for a couple of minutes either side, until cooked through and golden in colour. Serve with some fresh lime wedges and home-made mayonnaise for a refreshing summery barbeque snack.

Ginger and Lime Swordfish

Swordfish is a fantastic fish for the barbeque. Just like tuna it holds well and has a steak-like texture. Make a marinade by combining 3 tablespoons of honey, 3 tablespoons of soy sauce, 1 tablespoon of oil, 2 small minced cloves of garlic, 2 small teaspoons of grated ginger, the zest of 1 lime and the juice of 1 lime, plus some pepper and salt. Place this in a shallow dish over the top of your swordfish steaks, cover and refrigerate for at least 30 minutes.

Preheat your barbeque to a medium-high heat and place your fish on the grill, brushing the rest of the marinade over as you turn the steaks. Cook for a few minutes on each side and re-coat in the marinade, then allow to cook again for five minutes. It’s tasty with some sweet chilli rice, potato salad or a crunchy, sweet side salad.

Big K Masonry Barbecues – Click here to see our full range of charcoal and gas fuelled BBQs and BBQ fuels.