Top 3 Fuss Free BBQ dishes
Finding space to do the things you did BC (before children!) certainly changes when you sign up for family life…especially if you don’t have grandparents on tap! Your opportunities to play golf for the day or have a spa weekend at a drop of a hat are few and far between and even feels indulgent at the thought!But isn’t it funny the very things we probably need to make family life run more smoothly is often put on the back burner. Being caring and compassionate to ourselves seems to come at the bottom of the list but ironically will, in turn, lead to this being reflected to those around us.
Last weekend I had 24 hours on my own in the house for the first time in 7 years! Having that sense of space to do what I wanted to do, on my terms also created a sense of space on the inside too. My ability to be more objective, and look at situations from a different (calmer!) standpoint was evident.
The space that it created inside of me also allows for a little more personal growth, a little more creativity and a little more fulfillment to achieving what I want in life. Now that’s not a bad thing, is it? I hope you can manage to find a quiet hour or afternoon to create a little more space for yourselves this bank holiday weekend!
As always, some of these recipes have come a long way through my life. The chicken skewers recipe was from a Sainsburys calendar I used to have, and it’s SO fuss free that I still do it now. In fact, I remember, in 2006 preparing a big bowl of this for a world cup BBQ in Stourbridge and my ‘husband to be’ dropping the dish on the floor and it smashing……not his finest hour!!! But I love how food creates memories and I can laugh about it now!
The couscous dish is really fuss free too , as you can interchange different cheese and nuts to what you have in …….delish! Look out for a quick video on how to put together this couscous salad over the weekend on Facebook or YouTube. Lisa
Chicken Skewers (Makes approx 4 skewers)
- 4 large chicken breasts, diced 2cm sq. (approx 600g)
- 100g mango chutney
- 100g Pataks curry paste…not sauce (Madras, Rogan Josh)
- 2-3 tbsp olive oil
- Place the mango chutney, curry paste and olive oil in a bowl and mix.
- Then add in the chicken and stir well so all the chicken is coated.
- Leave in the fridge until you are ready to build you skewers.
- When building the skewers, try not to push the meat together too tight, allow a little space
- Cook on the BBQ on a medium heat for 20-25 mins, turning regularly to get an even colour. The sugars in the mango chutney will char the skewers slightly, but this give a lovely flavour.
Halloumi and vegetable skewers (Makes approx 6-8 skewers)
- 1 pack of halloumi, cut in half lengthways, and then into chunks
- 150g cherry/small tomatoes
- 150g small courgettes, cut into rounds about 1cm thick
- 100g ramiro peppers or small peppers, cut into 2-3cm square
- 50g shallots, cut lengthways and in half (or red onion)
- 150g mushrooms, cut in half if large
- 5g fresh mint, chopped
- 3 tsp sumac
- 2 garlic cloves, finely chopped
- 75ml olive oil
- Once you have chopped all your veg and halloumi, place in a bowl with the herbs, garlic, sumac and olive oil, and mix together so everything is coated.
- Leave in the fridge until you are ready to build your skewers.
- When building your skewers try to get at least 2-3 pieces of halloumi on there with a variety of veg.
- Coat the BBQ grill with a little oil on kitchen roll. (Or if you have a flat grill on your BBQ with no bars use this). Cook on the BBQ for about 20 mins on a medium heat until all the veg are cooked, turning to give even colour.
- 200g dried couscous
- Juice of 1 lemon
- Salt and pepper
- 1 small red onion, finely diced (or 5-6 spring onions)
- 2 handfuls of chopped fresh herbs (Mint, parsley, dill or whatever you have)
- 75-100g feta or goats cheese, crumbled
- 2 handfuls of nuts (walnuts or almonds), chopped
- 1 pomegranate, cut in half
- Boiling water
- 2 tbsp of olive oil
- Tip the couscous into a large flat dish. Squeeze on the juice of 1 lemon, olive oil and salt and pepper. Mix and coat the couscous. Then pour over freshly boiled hot water, so that it covers all of the couscous and just goes over the top by about 1mm! Cover with cling film and leave for 15 mins.
- Meanwhile, chop and prepare your ingredients.
- After 15 mins, fluff up the couscous with a fork, add the herbs, nuts, cheese and onions and stir in. Once mixed, take one half of the pomegranate and have it flat side down in your hand with your fingers spread. Wack the pomegranate with a rolling pin and let the jewel seeds land on top of the salad. Stir in the first half, and then add the second half to the top.