}
Top Tips from celebrity Chef Simon Rimmer
We’ve linked up with celebrity chef Simon Rimmer who has provided his top tips for burgers and hotdogs and also some exciting new summer recipes for you to try...
With 1 in 4 Brits holding off planning a BBQ this year, we knew something had to be done to save Summer. That’s why we’re launching our national BBQ Forecast – to help you see how long your BBQ window will be each week this summer.
The beauty of gas BBQing is that you can be ready in minutes, making the most of any opportunity, no matter how brief!
With our blue-flame forecast, you’ll know exactly how much BBQ time Mother Nature has granted you each week:
1 blue flame: you only have hour-long pockets of BBQ weather. Get everything ready for spontaneous gas BBQs with your neighbours!
2 blue flames: the classic British summer – pockets of sun that last a couple of hours are on their way.
3 blue flames: the sun is on your side - you’ve got plenty of time for BBQ food prep!
Ingredients
300g bread flour
1 ½ tsps of instant yeast
1 tsp of salt
1 tbsp of olive oil
150ml passata
Some fresh basil
1 ½ garlic clove, crushed
100g of mozzarella, sliced
2 tsps of parmesan (to taste)
5 cherry tomatoes, halved
Basil leaves
Method
1. Start with the dough. Sift the flour into a bowl before stirring in the yeast and salt. Make a well in the centre using your fingers, pour in 200ml of hot water and then drizzle olive oil around the edges.
2. Mix the dough until it is wet before transferring it to a floured surface and kneading for 5 minutes. Pop the dough back into your bowl and cover, leaving it to rise in a warm spot until it has doubled in size. (If you prefer a thinner crust, you can skip this step!)
3. Make the sauce by mixing the passata, basil and crushed garlic. Season to taste.
4. Roll the dough out and stretch into a round shape.
5. Pour the sauce onto the dough and cover with cheese, fresh basil, tomatoes and olive oil. Feel free to add any other toppings you like.
6. Fire in the pizza oven for 10 to 15 minutes until it is crisp.
Marinade
1 tbsp garlic oil
5 tbsp olive oil
2 lemons
1 tbsp dried za’atar
Kebabs
3 red onions
3 red peppers
500g halloumi
1 tsp sumac
Sweet chilli sauce
Method
1. Chop the onions, peppers and halloumi into chunks, discarding the pepper seeds. Zest and juice the lemon.
2. Mix the za’atar, garlic oil, olive oil, lemon zest and juice in a mixing bowl. Add the chunks of onions, pepper and halloumi. Season with salt and pepper, toss together and set aside to marinate.
3. Thread the marinated veg and halloumi onto 12 skewers and put them directly onto the BBQ grill. Turn them regularly until they’re your desired level of charred and serve with your favourite sweet chilli sauce for dipping.
Ingredients
2 racks of spare ribs
30g BBQ Rub
170ml of favourite barbecue sauce
120ml cup apple juice
120ml apple cider vinegar
Rocket – for garnish
Method
1. Heat the barbeque
2. Season the ribs by rubbing them with the BBQ rub until they are covered.
3. Place the ribs on the barbeque, bone side down on indirect heat. Leave them for 45 minutes.
4. While the ribs are on the barbeque. Mix the apple juice and apple cider vinegar into a spray bottle, then spray the on the ribs after the 45 minutes.
5. Spray the ribs every 20 minutes until they have been on the barbeque for two hours in total.
6. After this time, remove the ribs and ensure they have the desired colour and are able to bend slightly when held. Lower the barbeque temperature.
7. Place the ribs in tin foil and then put them on in indirect heat in the barbeque. Leave them for one hour.
8. Then remove the tin foil and return the ribs to the indirect heat, glazing them with the barbeque sauce. Leave them on the grill for 20-30 minutes.
9. Remove the ribs, slice and serve. Top with rocket leaves.
}
}
}
}
}
}