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  BBQ RECIPES


BBQ Recipes and Ideas

Here are some BBQ recipes, tips and ideas for a healthier BBQ!

  • Before planning a barbecue party, master the art of how to build up a fire, and how to maintain and control the heat.
  • Learn by experience, the approximate time for cooking various foods and the amount of food that can be cooked in a reasonable time.
  • Prepare the food in advance and set it out on a table next to the barbecue with several pairs of tongs for turning and lifting out the grilled food.
  • Kebabs are probably the most popular recipe for out-door cooking: small pieces of meat, vegetables and fruit threaded on long metal skewers.
  • Meats and poultry should be marinated before grilling.
  • Trim off all fat before grilling, or the fat will drip on to the coals and cause flare-ups.
  • Have ready a devil or marinating sauce, with brushes, and for extra aroma throw sprigs of thyme and/or rosemary on the coals.

    Meat marinade:
  • Put the following ingredients into a screw-top jar: 2 tbsp olive oil, 2 tbsp lemon juice, 2 tbsp tomato juice, 2 tbsp dry white wine, 2 tsp Worchestershire sauce, 2 tsp soy sauce. Shake the ingredients thoroughly and pour over the meat.

    Barbecue Sauce:
  • In a large bowl, blend together 1 level tsp chilli powder, 1 level tsp celery salt, 2 tbsp soft brown sugar, 2 tbsp wine or tarragon vinegar, 2 tbsp Worchestershire sauce, 3 level tbsp tomato ketchup, 250 ml beef stock, Tabasco sauce to taste.

    Devil Sauce:
  • Mix together 1 level tsp dry mustard with 1 level tsp ground ginger and 2 level tbsp caster sugar.
  • Rub the mixture over poultry and leave for 30 mins.
  • For basting, blend 2 tbsp olive oil with 2 tbsp soy sauce, 2 tbsp fruit sauce, 1 tbsp Worcestershire sauce, 2 level tbsp tomato ketchup, juice of a small orange and a dash of Tabasco sauce.

    Grilled corn cobs:
  • Insert short skewers at both ends of the cleaned cobs, brush with olive oil and grill for about 10 minutes, turning once or twice and basting often.

    Danish Scampi:
  • Wrap large peeled prawns in stretched rashers of lean back bacon, three or four on each skewer.
  • Baste with barbecue sauce and grill for about 10 mins. turning the skewers from time to time.

    Kebabs:
  • These can be any combination of meat and vegetables, interspersed with firm fruit.
  • Cut all ingredients into 1 in. cubes and thread on long skewers, allowing two per person.
  • Slices of lean leg of lamb, lean rump steak, lamb kidneys, cocktail sausages, button mushrooms and onions, pieces of red or green pepper, fresh bay leaves, sprigs of rosemary and slices of blanched courgettes are all suitable.
  • Firm cherry tomatoes can be threaded at the end of the skewers where they will receive least heat.
  • Cubes of fresh or tinned pineapple, fresh firm apricots, peaches and crisp apples also grill well.
  • Prepare the kebabs in advance and marinate for at least 1 hour.
  • Grill the kebabs for 15 - 20 mins turning them once and brushing with barbecue sauce.

    Meat:
  • Any lean, not too thick cuts of meat will grill well on a barbecue.
  • Lean beefburgers, pork sausages rolled in lean back rashers of bacon, trimmed lamb and pork cutlets, and steaks should all be marinated for at least 1 hour.
  • Brush the meat with oil and turn it once only during grilling.
  • Allow 10 mins for well done steaks and burgers and 15 mins for sausages and cutlets.
  • Baste with barbecue sauce.

    Poultry:
  • Marinate poultry portions in meat marinade and grill for about 25 mins or until well done.

    Fish:
  • Choose firm fish cut into steaks or fillets.
  • Marinate for about 1 hour in white wine, some lemon juice,
  • Add 1 finely chopped onion, and a little ground cloves and cinnamon.
  • Cook straight on the grill for 10 - 15 mins, turning once.

    Jacket Potatoes:
  • Clean and brush well large potatoes, rub them with salt and wrap them tightly in tin foil.
  • Cook at the edges of the grill for about 50 mins, turning once or for about 20 mins in the fire basket among the charcoal.
  • Serve with butter or soured cream.

    Barbecue Desserts: A fresh fruit salad well chilled makes a refreshing dessert but barbecue cooking can also include desserts. Try grilled bananas.
  • Slice slightly under-ripe bananas in half, retaining the skins, spread a little honey on each half, sprinkle with lemon juice and soft brown sugar.
  • Sandwich the bananas together again and put them back in the skins.
  • Grill for 5- 8 mins. and serve with vanilla ice cream.
  • Firm peaches, peeled and halved, can be grilled for a few minutes at the edges of the grill.
  • Sprinkle with soft brown sugar and serve them with sweetened cream or ice cream.
  • Grapefruit halves can be sprinkled with soft brown sugar and a few drops of Cointreau.
  • Pipe stiffly beaten egg whites on top and grill over hot coals.


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