With the great weather continuing over the next week, we thought we’d share some great BBQ recipes so you can make the most of the sunshine during lockdown and take your mind off all things pandemic.
It’s no secret that the lockdown is a stressful situation for everyone. At Student Hut we’ve been providing health and wellbeing advice to help you through these uncertain times, but there’s still a lot you can do to to keep you occupied in the meantime.
With sunshine predicted for the next few days, why not lift your spirits with a summery barbecue?
Whether you’re a meat-eater, a vegan or anything in-between, we’ve pulled together some great options for everyone. So relax, fire up the BBQ, and enjoy yourself with the following recipes!
Mexican Style Street Corn
We’ve missed out on Cinco de Mayo by a whisker, but that doesn’t mean you should overlook this treat! A simple crowd-pleaser (which is just as enjoyable by yourself) that’s sure to have you make your mouth water.
- Corn on the cob x4
- ¼ cup vegan mayonnaise
- Juice of 1 lime
- ½ tsp garlic powder
- ½ tsp ground coriander
- 1 tsp smoked paprika
- Mix mayonnaise, juice of 1 lime together and coat the corn on the cob.
- Mix all of the spices together and sprinkle evenly across the corn.
- Place on BBQ, turning frequently until the corn browns.
Cajun and Orange Tofu Kebab Skewers
Bring that kickin’ New Orleans flavour across the pond with these bad boys! Filling and jam-packed with flavour, these kebabs are a must for a barbeque in the sunshine.
- 2 red bell peppers
- 1 orange
- 225g extra firm tofu
- 1 TBSP soy sauce
- 1 TBSP cajun spice
- 1 tsp garlic powder
- Drain any excess water from the tofu and cut into roughly 12 even squares.
- Juice the orange and mix well with the soy sauce, cajun spice and garlic powder.
- Add the tofu piece to your marinade and leave in the fridge for at least an hour
- Cut your bell pepper into large chunks.
- Once the tofu is ready place onto skewers, alternating with the red pepper.
- Place on the grill for roughly 5 minutes, turning continuously.
Maple-glazed chicken hot wings
Savour the succulent flavours of these buffalo wings with a Canadian twist. This recipe will liven up any barbeque, combining the smooth sweetness of maple syrup with just enough spice to give your chicken a kick.
- 1kg chicken wings
For the rub:
- ½ tsp ground cumin
- ½ tsp ground black pepper
- ½ tsp ground coriander
- 1 tsp dark brown soft sugar
- 1 tsp garlic powder
- 2½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp dried thyme
For the glaze:
- 75g butter
- 75g cider vinegar
- 75ml hot sauce
- 50ml maple syrup
- To make the rub, mix together all the ingredients in a large bowl with a large pinch of salt.
- Then place the wings on the grill and begin to cook for around 10 minutes.
- Meanwhile, make the glaze by heating the butter, vinegar, hot sauce and maple syrup in a small saucepan. Bring to the boil over a high heat, then reduce the heat and simmer gently for 5 mins or until the glaze has thickened. Remove the wings from the grill and while they are still hot, pour over the glaze and carefully mix using a spoon to roll and coat them evenly. They should be nice and glossy. Serve with your favourite dip.
Stickiest BBQ Ribs with Chive Dip
These baby back pork ribs will have you smacking your lips with satisfaction. Marinated in cola (trust us on this one) and enjoyed with home-made BBQ sauce, this dish is perfect for the sunshine.
- 2 racks baby back pork ribs
- 2 cans cola
- 2 tsp toasted sesame seed (optional)
For the sauce:
- 8 tbsp tomato ketchup
- 8 tbsp soft brown sugar
- 2 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp sweet chilli sauce
- 1 tsp paprika
For the chive dip:
- 300ml pot half-fat soured cream
- 2 tbsp salad cream
- mall bunch chive, snipped
- 6 spring onions, sliced
- Heat oven to gas mark 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart.
- Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.
- When the ribs are done, carefully lift each out of the tin and sit on kitchen paper to dry. Tip away the liquid and wipe out the tin. Put the dry ribs back in the tin and coat all over with the sticky sauce. Cover and chill for at least 1 hr to marinate, but better still up to 24 hrs. Can be frozen at this stage.
- Mix the dip ingredients together and chill until ready to serve.
- Heat the barbecue and wait for the flames to die down. Add the ribs and cook for 20 mins, turning occasionally. When ribs are sticky, hot through and crisping on the outside, slice to serve. Scatter with sesame seeds, and plate up with any remaining sticky sauce, warmed, and the chive dip.
Vegan German Potato Salad
This tasty potato salad is the perfect accompaniment for a lockdown barbecue. Whether you’re a vegan or a carnivore, this dish won’t let you down.
- 1kg baby potatoes
- 1 tsp bicarbonate of soda
- 100g vegan bacon
- 1 red onion, chopped
- 2 tsp minced garlic
- ¼ cup apple cider vinegar
- 1 TBSP dijon mustard
- 1 TBSP granulated sugar
- ½ tsp salt
- Fresh ground black pepper
- 2 cups of baby kale
- Cut the baby potatoes into quarters and place in a large saucepan. Cover with hot water, sprinkle with the salt and bicarbonate and bring to a boil, until potatoes are tender.
- Dry off the potatoes and cook in the oven for 15-20 minutes (or until crispy) at 200/180 fan.
- Cut vegan bacon into edible pieces and fry on a medium heat in some olive oil and add in the chopped red onion.
- When the onions start going translucent add the garlic, vinegar, mustard and sugar, bringing to a simmer for 2 minutes.
- Add in the cooked potatoes and stir into the mixture.
- Transfer to a serving dish and add the mayonnaise and baby kale, mixing well.
Don’t forget to barbecue responsibly!
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