When it comes to BBQ, Neven Maguire insists that if you fail to prepare, you should prepare to fail. Listen back to all his tips, tricks, and recipes on Today with Claire Byrne above.
Butters
To make some next-level dairy dressing, simply blend some sundried tomatoes with butter and add any herbs of your choice. If you roll the mixture into some clingfilm and pop it in the fridge, it will keep for about three weeks, or you can freeze it up for up to three months.
Alternatively, you could make some garlic butter with some fresh garlic and lemon and parsley. Or, try a little smoked paprika, harissa, or Cajun seasoning if you want to add a little spice.
Place this creation on a baked potato, over a piece of steak or alongside some salmon, and your guests are sure to be impressed.
Dressings
Originating from Indonesia, satay is a delicious and decadent dressing that can go alongside a number of meals.
Ingredients
- 1/2 carrot, grated
- 2 tsp white wine vinegar
- 2 tsp rapeseed oil
- 1 small onion, finely diced
- 1/2 red pepper, cored and cut into strips
- 1/2 green pepper, cored and cut into strips
- 2 garlic cloves, crushed
- 1/2 tsp freshly grated root ginger
- 200g can of coconut milk
- 100g (4oz) crunchy peanut butter
- 50ml (2fl oz) sweet chilli sauce
- 50ml (2fl oz) dark soy sauce
- 2 tsp tomato purée
- 25g (1oz) cashew nuts, toasted and chopped (optional)
- sea salt and freshly ground black pepper
Method
- Place the garlic, pineapple juice, soy sauce, sugar and five spice in a shallow non-metallic dish and mix until well combined. Tip in the steak and using your hands, rub in the marinade.
- Cover with clingfilm and chill for at least 3–4 hours, though overnight is best.
- To make the satay sauce, place the carrot in a small bowl with the white wine vinegar. Set aside to soak for one hour.
- Heat the oil in a heavy-based pan over a medium heat. Add the onion, peppers, garlic and ginger.
- Sweat for 5 minutes, stirring regularly.
- Add the coconut milk, peanut butter, chilli sauce, soy sauce, tomato purée and 3 tablespoons water to the pepper mixture.
- Stir well, then bring to the boil and simmer for 10–15 minutes, stirring occasionally, until slightly reduced and thickened.
- Remove the satay sauce from the heat, then stir in the soaked carrot mixture along with the cashew nuts, if using. Season to taste and transfer to a bowl.
- Cover with clingfilm and chill until needed.
Seafood
Salmon, trout or monkfish would all do well on the grill, but be sure to ask your fishmonger to pin-bone the fish and leave the skin on. This can be made two days ahead of your BBQ, but take them out of the fridge 20 minutes before placing them on the BBQ.
Salmon and Asparagus Wraps with Rocket Pesto
Serves 4
- 12 asparagus spears, trimmed
- 4 x 175g (6oz) skinless organic salmon fillets
- 4 fresh dill sprigs
- 4 slices Parma ham
- juice of ½ lemon
- 1 tbsp olive oil
- 25g (1oz) butter
- lightly dressed mixed salad, to serve
- lemon wedges, to garnish
Rocket pesto:
- 25g (1oz) pine nuts
- 50g (2oz) rocket leaves
- 25g (1oz) freshly grated Parmesan
- 100ml (3 ½fl oz) rapeseed oil
- sea salt and freshly ground black pepper
Method
- Preheat the BBQ.
- To make the rocket pesto, place the pine nuts in a baking tin and roast for a few minutes, until golden brown, keeping a close eye on them to make sure they don't burn. Leave to cool.
- Place the rocket in a food processor with the toasted pine nuts, Parmesan and oil.
- Season with salt and pepper and blitz to a smooth purée. Place in a small bowl, cover with clingfilm and chill until ready to use (this can be made up to 4 days in advance).
- Blanch the asparagus spears in a pan of boiling salted water for one minute. Drain and quickly refresh under cold running water, then tip into a bowl of ice-cold water to cool completely. Drain well and pat dry on kitchen paper.
- Season each salmon fillet with pepper and arrange three asparagus spears, trimming them down as necessary, and a dill sprig on top of each fillet.
- Lightly wrap a slice of Parma ham around each bundle and place in a shallow non-metallic dish, then add a squeeze of lemon juice. Brush the salmon with the olive oil and place on a pre-heated BBQ cook the salmon for approx 6 mins each side until the ham is crispy and the salmon cooked through.
- To serve, arrange the salmon wraps on warmed serving plates and spoon some of the rocket pesto to one side. Add some mixed salad to each plate and place the rest of the rocket pesto on the table. Have a separate dish of lemon wedges. And baked potatoes.
