Some delicious, but reasonably easy to prepare gastro BBQ recipes

Here are 12 amazing gastro-grilling recipes specially prepared by The GrillMaster for Summer 2021 to help you deliver the best Barbi ever; enjoy!

To Start

Sensational Salt-bath Sardines

Serves 4 (as a starter)

Sardines and mackerel are two of the very best BBQ fish, although my personal favourite is the sardine! Encased in sea-salt, quickly grilled, (guts-in) then drizzled with a strong green extra virgin olive oil with a hearty squeeze of limes, simply sublime!

What you need

12 large sardines

1 pack of coarse sea salt

25 ml EV olive oil

Juice of 2 limes

Sea salt & rainbow peppercorn to taste

What you do

Wash the sardines and gut or not (adds flavour)

Sprinkle a good layer of sea salt on foil and place sardines on top, then sprinkle more salt over, cover and refrigerate for at least 1 hour.

Remove sardines from fridge, brush off most of the salt and place on a fish grill tray

Mix oil and juice of ½ lime and brush over the fish

Grill on high heat on grill tray, about 4-5 minutes per side, baste with oil & lime juice.

Serve with remaining oil & lime juice, season with sea salt & rainbow peppercorn.

Awesome Asparagus with Parmigianino & Lime

Serves 4 (as a starter)

I think this is one of the simplest, yet most impressive alfresco snacks or starters that you can prepare. I prefer baby or young asparagus with lots of Parmigianino, but please remember to shave; do not grate!

What you need

16 Asparagus spears

Juice of 1 lime

30ml Extra Virgin Olive Oil

15ml Balsamic vinegar

A small wedge of Parmigianino Reggiano

2 tsp’s Sea salt

1 tsp Cracked black pepper

What you do

Mix lime juice, oil and balsamic plus ½ salt & black pepper

Coat asparagus and grill slowly on medium, turn frequently and baste occasionally.

Remove asparagus once cooked through, lightly cover with shavings of Parmigianino and drizzle remaining lime, oil & balsamic, season with salt & black pepper to taste.

Marvellous Miso, Mustard & Sesame Aubergines

Serves 4 (as a starter)

As if it needed to be proved here is a superb and simple example of a vegetable that’s just great on the grill. Aubergine is in my opinion vastly underrated; the Miso and sesame add a wonderfully oriental flavour, balanced by the Dijon and honey!

What you need

Ripe aubergines x 2

1 tbsp Miso paste

1 tbsp honey – runny

1 tsp creamy Dijon mustard

1 tsp grated ginger

1 x crushed garlic cloves

1tbsp mixed soy sauce & cider vinegar

20g toasted sesame seeds

What you do

Mix Miso paste, honey, mustard, ginger, garlic, soy, vinegar & ½ sesame seeds.

Cut aubergines length-wise then cross-cut flesh; brush scored side with ½ Miso mix.

Place on medium grill, cut face-down to sear then turn and baste with remaining Miso mix, turn frequently until charred all over, about 15 minutes.

Set aside to cool, round 5-10 minutes.

For the Main

Classic Chicken Ciabatta

Serves 2

This is a long-time Barbi favourite. Seemingly easy but can be deceptively difficult to get perfect! A fruity, slightly exotic recipe that I created following a somewhat rambling tour around Tuscany – one too many Sangiovese’s and you’ve burnt the Ciabatta!

What you need

2 skinless chicken breasts

1 large Ciabatta

15g sundried tomatoes

1 Mango, coarsely chopped

25ml mango juice

10ml white wine vinegar

25ml extra virgin olive oil

1 lime, juiced

25g grated ginger

25g brown sugar

4 garlic cloves, crushed

1 or 2 birds eye chillies, finely chopped & deseeded

1 tbsp toasted sesame seeds

2 tsp mixed turmeric & paprika

Splash Worcestershire sauce

Sea salt & black pepper to taste

What you do

For the marinade; mix ½ chilies, ginger & garlic with ¾’s lime juice & vinegar plus ½ oil add pinch of turmeric/paprika, black pepper & sea salt.

For the sauce; Use rest of chili, garlic & ginger, 1/2 toasted sesame seeds & brown sugar, mix with remaining lime juice into a paste, slowly add mango juice and chopped mango. Season with Worcestershire sauce

Marinate chicken and refrigerate for at least 1 hour, remove and sprinkle remaining sesame seeds and sugar over chicken.

Slice sundried tomato in strips and cut ciabatta/ciabatinni length ways, coat cut face of ciabatta/ciabatinni with olive oil.

Coat chicken with sauce and sear both sides on hottest section of the BBQ, then remove to medium heat, basting with sauce. Turn occasionally.

Oil grill bars, place ciabatta cut face down on medium heat to warm through.

Top the chicken with sun dried tomatoes and return to hottest section. Also transfer ciabatta to hottest section and sear outside.

Remove ciabatta, drizzle with oil, place chicken on top, add remaining sauce and sundried tomato, garnish with rocket & basil and add top ciabatta.

Sizzlin’ Sea Bass with Fennel & Sweet Basil

Serves 4

Sea Bass is probably my favourite fish and when grill-sautéed with fennel & basil, it simply moves onto another plane. The foil helps keep the fish moist and in-shape, if you feel brave try searing the skin and serve skin side-up!

What you need

Sea Bass fillets (unskinned) x 4

Fennel bulb – grated

4 finely sliced garlic cloves

5g roughly chopped sweet basil

5g chopped flat-leaf parsley

1 Lemon – sliced

10g sea salt & 5g black peppercorn

5g fennel seeds

25ml olive oil

Plus 4 sheets cooking foil

What you do

Cut diagonal lines across skin of sea bass

Mix fennel, garlic, basil, parsley and place equal amounts on each foil

Place fish skin side up on top then sprinkle with salt, pepper and fennel seeds, drizzle over oil, place lemon slices on top then wrap foil over to form parcel.

Place foil parcels on medium heat and grill for 4-5 minutes each side or until fish is opaque.

Spécial Spiced Corsican Côte de Bœuf

Serves 4

A real Barbi ‘pièce de résistance’ this classic French dish was actually inspired by my favourite haunt – Corsica. The juicy, spicy meat topped with fragrant Herbs de Maquis is a perfect reminder of a beautiful, unspoilt Island – best with a glass of Nielluccio!

What you need

Côte de Bœuf (including bone, if possible) x 4

300ml Nielluccio or Shiraz

75 ml EV olive oil

2 garlic cloves

1 tsp green peppercorns

1 tsp garam masala

2 tbsp’s Herbs de Maquis or failing that dried mixed rosemary/sage/thyme.

What you do

Cut garlic cloves in half and rub over meat

Mix wine and oil and pour over meat, work in.

Grind peppercorns and sprinkle half over meat then add mixed garam masala and oregano. Cover refrigerate for up to 4 hours.

Remove and sear on hi-heat, then remove to medium heat for around 5 mins

Leave to cool for up to 5 mins then cut grain-wise and serve.

Best-ever Burger with Pancetta, Avocado & Blue cheese butter

Serves 4 (or 2 very hungry people)

How the humble burger has grown-up, so discount it at your peril. Food snobs may try to decry, but I think a properly made and grilled burger, with proper add-ons is just about unbeatable – and for me the only way to eat – rare in a bun using your hands!

What you need

500g best fillet steak, minced

1 small red onion, finely chopped

1 green chilli, finely chopped/deseeded

1 tbsp sea salt

2 tsp’s rainbow peppercorn, crushed

8 rashers pancetta

1 Avocado, peeled, de-stoned and sliced

125g unsalted butter

75g blue cheese

4 sesame buns

What you do

Soften butter and mix with blue cheese, form into roll and chill

Mix steak mince, onion, chilli, salt & peppercorn and form into four patties

Sear patties on both sides on high then grill 3-5 minutes per side on medium heat

Grill pancetta rashers on foil tray on high heat

Halve buns and light brush cut half with olive oil then warm through on medium heat.

Place slices of avocado on the pancetta rashers and allow to warm through

Slice butter roll and place one slice on each bun base, then build with patty, another slice of butter, pancetta and avocado – serve immediately to rapturous applause!

Cool Coriander & Ginger Lamb chops

Serves 2

Lamb works really well on the Barbi and new season best of all. This recipe is a variation on a dish picked up at a small roadhouse on the way out of Bondi, the slightly fusion edge enhances the overall flavour. Serve in an upright triangle, bones to the sky!

What you need

6 Best-end lamb chops (bone in)

50g ginger, grated

1 ripe papaya, peeled and rough chopped

30g bunch of fresh coriander, finely chopped

50ml extra virgin olive oil

2 or 3 hot green chillies, finely chopped and deseeded

100ml thick plain yoghurt

30g unsalted butter

What you do

Mix ginger, papaya, oil and coriander in liquidiser, mix in the chillies and yoghurt

Remove fat/meat from top 2 inches of chop and flatten out meat, removing any extra fat.

Coat the chops with marinade and refrigerate in sealed bag for at least 4 hours

Sear on high heat, then grill for around 10 mins on medium heat and then a further 5 minutes on low. Keep turning to prevent burning and baste with melted butter.

Season with salt & pepper and leave to rest for a few minutes before serving.

Charming Chicken, Prosciutto & Sage Skewers

Serves 4

Who said skewers were only for the local kebab shop, this delicious twist on an old theme is remarkably easy to do, combining piquant chicken and prosciutto with stale, olive oil and Balsamic soaked rustic bread. Served with a chilled Prosecco, perfection.

What you need

Boneless chicken breast x 4

Prosciutto x 12 slices

Bunch sage

Day old French country style bread

30ml lemon juice

60ml EV Olive oil

10ml aged Balsamic vinegar

2 crushed garlic cloves

Sea salt & black pepper to taste

What you do

Cut breast lengthwise into 3 strips

Mix lemon juice, oil, garlic & salt pepper and coat chicken strips

Cut prosciutto slices in two and place couple of sage leaves on each then place chicken strip and wrap.

Cut bread into 1” cubes, add balsamic to remaining oil, garlic mix and toss.

Thread chicken on skewer and grill over medium heat, turn every few minutes and cook through – around 10 mins.

Do similar with bread and grill all round for 5 mins, serve with chicken.

Brilliant Beef & Guacamole Foodie Fajitas

Serves 4

Who said Fajitas were simple ‘street-food’, this is a ‘foodie-twist’ on a Mexican staple. The combination of piquant steak, spicy, fruity flavours balanced by a sharp creamy, cheesy taste remind me of Tequila fuelled night on the beach in the Baya.

What you need

500g Rump steak sliced thinly

4 flour tortillas

2 medium avocados, skinned, stoned and finely chopped

2 hot green chillies, deseeded and finely chopped

Juice of one lime

2 tsp’s chopped coriander

50ml crème fraiche

30g grated hard cheese, such as pecorino

2 crushed garlic cloves

1 tsp crushed chilli flakes

1 tsp dried oregano

1 tsp cumin

1 tsp allspice

20ml Mexican lager

10ml olive oil

Handful of shredded lettuce

What you do

Mix garlic, chilli flakes, cumin, oregano & allspice with beer and oil.

Add sliced steak and coat all over, cover and refrigerate for at least 1 hour.

Mix avocado, coriander, green chillies and lime juice add salt & pepper to taste and refrigerate.

Grill marinated steak strips on medium heat, on foil tray – 2 minutes per side.

Toast tortillas on low heat until warm through.

Transfer steak to centre of tortilla add layer of guacamole and crème fraiche, sprinkle cheese and shredded lettuce over and wrap, briefly return to grill.

Season with salt & pepper before serving.

Enchanting Chilli & Pineapple Spare-ribs

Serves 2

Forget the local Chinese; this Asian Delight is a real grill-star of the Orient and I got the idea for this dish at, believe it or not a pub on Lantau Island. Simple to both prepare and BBQ, these ribs taste great being, sweet, sour and spicy all at the same time!

What you need

Pork spare ribs x 6

Small canned pineapple, finely chopped, plus juice

Birds Eye chillies – finely chopped/deseeded

Red onion – finely chopped

4 crushed garlic cloves & 30g grated ginger

50ml x tomato puree – lime juice – runny honey

70g EV olive oil + sea salt, black pepper

What you do

Separate ribs and simmer in salted water for 30 mins – drain & cool

Pan-fry garlic, ginger, onion & chillies with oil until soft then add in chopped pineapple. Add pineapple juice, tomato puree & honey. Season to taste and boil till thick – leave to cool.

Brush mixture over ribs and grill over medium heat for around 15 mins, or until sauce becomes crusty/brown.

& for Puds

Heavenly Honey n’ Cream Grill-glazed Nectarines

Serves 4

Finally, if you needed to be told that you can char-grill fruit and don’t want to put on a couple of ounces, don’t try this, simple, but extravagant, self-indulgent, high in fat and definitely not one of your 5-a-Day, but absolutely delicious!

What you need

Nectarines halved & stoned x 4

20ml honey – runny

10ml black treacle

5g ground cinnamon

50gl vanilla ice cream

20g clotted cream

What you do

Mix honey & black treacle and brush over cut surface of nectarines

Grill cut-face down on medium grill for 5 minutes, or until warmed through.

Serve with scoop of ice cream and smaller scoop of cream on top.

By Brain George, GrillMaster and Founder of National BBQ Week (5 -18 July). Celebrating a Quarter Century of Better British BBQ’ing