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                     BBQ Recipes                        

One of the joys of cooking, out in the fresh air with the Barbi. Simple cooking, quick and easy, shame about the washing up after, but a small price to pay for a good meal around the Barbi.
 

 

BARBI TROUT (Serves 4) 

   
   


   

 

 

 

 

 

INGREDIENTS

 1 1.5 kg (31b) Trout
1 Tablespoon Salt
Lemon wedges
 

 

METHOD

Gut and wash the fish. Trout does not have scales but if the fish you have chosen does, the scales will peel off with the newspaper. Rub the salt inside the fish. Take ten large sheets of newspaper, wet them and use them to wrap the fish securely. You can either bury the parcel in hot ashes for about 45 minutes or, if using an open barbecue, cook for about 1 hour, turning a few times. Remove the fish from the paper, leaving behind the skin and scales. Serve with the lemon. 

ROAST SIRLOIN STEAK (Serves 4) 

INGREDIENTS

 1.5 kg (3 1b) Sirloin beef
For the Marinade
2 Tablespoons Olive oil
1 Tablespoon Lemon Juice
2 Tablespoons Oregano
3 Onions chopped
2 Teaspoons pepper
125g (4oz) Butter melted
1 Teaspoon salt

 

METHOD

Mix the oil, lemon juice, oregano, onion and pepper together and rub all over the steak. Cover and leave to marinate unrefrigerated for approx 3 hours, Place the steak on the barbecue grill and brush with the butter three times during cooking. Cook for 35 50 minutes depending on the size of the steak and how well done you like it. Leave the steak to rest for approx 15 minutes, and then sprinkle with salt just before serving.

PORK BARBECUED SPARERIBS (Serves 4) 

INGREDIENTS

 1.5 kg (31b) lean pork spareribs cut in half and bones cut. 
Marinade
125ml (4floz) hoi sin sauce
90g (3oz) sugar
75ml (2 floz) rice wine or dry sherry
1 teaspoon Chinese five-spice powder

METHOD

 Trim the spareribs of excess fat. Mix the marinade ingredients together and marinade the ribs in the refrigerator for approx 4 hours. Put the ribs onto and oiled grill and baste with the marinade when you turn them every 10 minutes. Cook for 30 40 minutes.

COCONUT CHICKEN PARCELS (Serves 4) 

INGREDIANTS

 1.5 kg (3 1b) Chicken cut into serving pieces
250ml (8floz) Unsweetened creamed coconut
1 Onion chopped
3 Garlic cloves
1 Tablespoon chopped lemon grass
1 Teaspoon turmeric
1 Teaspoon salt
2 Teaspoons pepper.

METHOD 

Trim the chicken of fat and skin. Blend the coconut, onion, garlic, lemon grass, turmeric, salt and pepper in a food processor to form a smooth paste. Marinate the chicken pieces for several hours, unrefrigerated. Securely wrap up each piece of chicken with some of the marinade in foil. Cook on the barbecue for approx 25 minutes.  It is important that you seal the food securely in the foil with the juices to keep the chicken moist. 

BAKED TOMATOES (Serves 4) 

INGREDIANTS 

6 Large tomatoes
1 Teaspoon salt
30g (1oz) soft breadcrumbs
6 Garlic cloves crushed
30g (1oz) Fresh basil finely chopped
2 Teaspoons pepper
Olive oil for brushing.

METHOD 

Cut the tomatoes in half and if necessary scoop a little of the tomatoes out and sprinkle with the salt. Mix the breadcrumbs, garlic, basil and pepper together. Press the breadcrumb mixture into the cut tomatoes. Place on an oiled grill in a covered barbecue or wrap in foil and place in the ashes. Cook for approx 25 minutes These can be served as an Accompaniment to any meat of fish dish

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