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Shake Up Your Summer Barbecue with These Unique Recipes

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Shake Up Your Summer Barbecue with These Unique Recipes

 

It’s time to get outside and fire up the grill because barbecue season has arrived!

Last year we shared a recipe for making the perfect burger for National Hamburger Day (you’re welcome), and this year we’ve been inspired by our newest cookbook to try something completely different but equally delicious: teriyaki chicken burgers wrapped in nori.

Whether you’re planning a Memorial Day cookout or you want to surprise your dad on Father’s Day, this simple barbecue menu is sure to be a crowd-pleaser.

 

MAIN: Teriyaki Chicken Burger (from The Seaweed Cookbook)

What you need:
2 boneless skinless chicken thighs
1 large spring onion, thinly sliced at an angle
1 nori sheet, cut in half
2 brioche burger buns
2–4 lettuce leaves, washed and patted dry

For the teriyaki sauce:
2 tbsp soy sauce
2 tbsp cooking sake
2 tbsp mirin
1 tbsp soft light brown sugar
1 strip of kombu

How to make it:
1. Make the teriyaki sauce by combining all the ingredients in a small saucepan and bringing to a boil, stirring continuously. Once it comes to a boil and the sugar has dissolved, reduce the heat and simmer the sauce for 10 minutes, or until thickened to the consistency of molasses. Take off the heat and leave to cool, removing the kombu.
2. Put the chicken thighs in a bowl and add some of the cooled teriyaki sauce, just enough to coat them. Leave them to marinate for 2 hours.
3. Preheat the grill to high. Grill   the chicken thighs for 5 – 7 minutes on each side, or until the chicken is completely cooked through.
4. Remove from the tray, glaze each chicken thigh with a little more teriyaki sauce then sprinkle with the spring onions. Once coated with spring onions, wrap each thigh in a half sheet of nori and arrange in the burger buns with the lettuce on top. Serve warm.

Serves 2.

 

SIDE: Welsh Onion, Feta Cheese & Cucumber Salad (from Jekka’s Herb Cookbook)

What you need:
2 bunches Welsh onions (scallions)
Extra-virgin olive oil, for drizzling
250 g feta
1 small cucumber
1 small romaine lettuce or 2 Little Gem, washed and roughly shredded
5 sprigs good spearmint (Moroccan or Tashkent), chopped

For the dressing:
Juice of 1 lemon (plus a little zest)
3 tbsp extra-virgin olive oil
1 tsp Dijon mustard
Salt and freshly ground black pepper

How to make it:
1. Trim the scallions of any wilted greens. Heat a frying pan (do not use any oil) or use a griddle, if you have one. Place the onions in the pan and fry on each side for about 45 seconds. Remove from the pan, place on a plate and drizzle with olive oil.
2. Make the dressing by whisking all the ingredients together in a small bowl. Season well and set aside.
3. Remove the feta cheese from its package and break it up into small pieces.
4. Peel and halve the cucumber lengthwise. Run a teaspoon along the seed cavity to remove the seeds and discard them. Finely slice the cucumber, then toss together with the lettuce, scallions, chopped mint and dressing.
5. Scatter the broken feta cheese over the salad and serve.

Serves 4.

 

DESSERT: Strawberry & Melon Salad (from Best of the Simple Things)

What you need:
1 large cantaloupe melon
250g strawberries, washed and hulled
2 tbsp runny honey
Juice of 1 lime
Handful fresh mint leaves

How to make it:
1. Cut melon in half. With a spoon, remove seeds and use a melon baller to carve spheres/curls of flesh. Scoop out remaining flesh with a spoon so you’re left with even, hollow melon halves. Set aside.
2. Cut strawberries lengthways into wedges and add to melon balls. Mix together honey and lime juice. Pour over fruit salad and stir to coat evenly. 3 Place dressed salad into reserved melon halves or bowls and top with mint leaves.

HINT: Leave out of the fridge before serving to allow flavours to develop. Mix different types of melon for a colourful salad (say, cantaloupe, honeydew, water melon).

Serves 4.

 

 


Get the books:

 The Seaweed Cookbook

 Jekka’s Herb Cookbook

 Best of the Simple Things

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