Tuesday 24 July 2012

Recipes and Tips for the Ultimate BBQ, courtesy of Barts

You may remember the fabulous Jubilee Cake that I made on a recent Bart's Blogger Challenge. Well, this time, they're back with some top tips for hosting the perfect barbecue this summer - the sun has finally got his hat on so get in quick !


Spice up your BBQ this summer with Bart

British dinner parties are the perfect way to show culinary skills off to friends, but with the summer finally here, The Bart Ingredients Company knows that barbecues and al fresco dining take competitive cooking to a whole new level.  

With BBQ competitions, lessons and awards, as well as the trend in burger joints and rib bars such as Meat Liquor and Pitt Cue, it seems the ‘steaks’ are really hotting up in the BBQ world. Brits are no longer happy with scorched sausages, burnt burgers and charred chicken, but expect our summer barbecues to include sweet sticky ribs, and slow-cooked pulled pork, herby salads and spicy dips. And that’s just for starters!

All sounds a bit overwhelming? Why not let Bart do the experimenting for you this summer? Bart has a delicious selection of rubs, perfectly blended for a unique flavour explosion which will ignite any British BBQ. Try our Ras el Hanout RRP £4.25 and massage over meat with a little olive oil or for a Jamaican kick try our Bart Jerk Paste RRP £1.93 on your chicken drumsticks before tossing on the BBQ. Alternatively, take a look at some of Bart’s favourite BBQ recipes.

Lesley Mackley, Bart Ingredients’ home economist and BBQ fanatic comments, “The secret to a perfect barbeque is to cook the meat at about 12O °C, using a meat thermometer to test its perfection. Take your time and be patient – don’t worry that it’s taking too long because it won’t be!”

Bart’s BBQ top tips

1.  Don’t poke & prodIt takes time for your caramelised BBQ crust to develop and this won’t happen if you continually flip your steaks or burgers. Only turn once or twice whilst cooking and don’t squash everything down as this dries out the meat by forcing the juices to run.

2. Use a good marinade- Not only does marinated food taste better, but it also cooks better too as it helps protect your meat against high temperatures. It takes as little as 30 minutes to marinate meat, but the longer you are able to leave it, the more flavour it will have. Try marinating meat overnight to ensure maximum taste.

3.  Be preparedmake easy side dishes, such as a broad bean and goats cheese salad (recipe below) so you don’t have to walk away from the heart of the party. First and foremost BBQs are all about enjoying yourself!

Bart’s favourite BBQ recipes

To be the talk of the town and really impress your friends and neighbours, try these sizzling summertime BBQ recipes, guaranteed to tingle taste buds.

Broad Bean and Goats Cheese Salad vegetarian

Recipe Ingredients
  • 500g podded baby broad beans
  • 6 tbsp olive oil
  • 1 tsp Bart Chervil
  • juice of half lemon
  • salt & freshly ground black pepper
  • 3 spring onions, sliced
  • 200g goats cheese, cut into cubes
  • 50g rocket leaves
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
  1. Cook the beans in salted water for 3-4 minutes until tender.  Drain thoroughly, then transfer to a bowl.
  2. Add the olive oil, chervil, lemon juice, salt and pepper.  Toss together and leave to cool.
  3. Stir in the cheese, then add the rocket and toss again.


Cajun Sticky Ribs

Recipe Ingredients
  • 2 kg Chinese-style pork ribs
  • 1 onion, roughly chopped
  • 2 tsp Bart Garlic in Sunflower Oil
  • 1 red pepper, seeds removed & roughly chopped
  • 5 tbsp black treacle
  • 2 tbsp red wine vinegar
  • 2 tsp Bart Cajun Seasoning
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 1 hour
  1. Preheat the oven to 190c/Gas 5.  Arrange the ribs in a large roasting tin and cook for about 45 minutes until just tender.  Transfer the ribs to a non-stick baking dish and pour off any fat.
  2. Put the paste ingredients into a blender and process until smooth.  Pour the mixture onto the ribs and turn to make sure they are completely coated.  Cover and leave to cool, turning occasionally.  Prepare the barbecue.
  3. Cook the ribs over a medium heat on a barbecue, turning occasionally and basting with the remaining marinade, until cooked.


Jerk Chicken with Pineapple Salsa

Recipe Ingredients
  • 400g boned & skinned chicken breasts
  • 6 tsp Bart Jerk Paste
  • half a fresh pineapple
  • 3 tomatoes
  • 1 small red onion, finely chopped
  • 1 tsp Bart Chilli in Sunflower Oil
  • 3 tsp Bart Coriander in Sunflower Oil
  • salt to taste

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes
  1. Cut 400g boned and skinned chicken breasts into 2.5 cm strips. Place in a bowl with jerk paste and mix well together. Cover and chill for 1 hour.
  2. Place the chicken strips on a grid set over a roasting tin and roast in the oven at 220c/Gas 7 for 20-25 minutes, turning once until browned and cooked through.
  3. Meanwhile, peel and dice ½ fresh pineapple and 3 tomatoes. Place in a bowl with the onion, chilli, coriander and salt, to taste. Mix together and serve with the chicken.


Cajun Blackened Fish with Papaya Salsa

Recipe Ingredients
  • 1 papaya
  • small red onion
  • 1 tsp Bart Chilli in Sunflower Oil
  • 3 tsp Bart Coriander in Sunflower Oil
  • rind & juice of 1 lime
  • salt to taste
  • 4 skinned fish fillets (eg snapper or bream)
  • 2-3 tsp Bart Cajun Spice Blend

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 15 minutes
  1. Halve the papaya. Scoop out the seeds and remove the skin.
  2. Cut the papaya into small dice and place in a bowl with half the chopped red onion, chilli, coriander, rind and juice of the lime. Add salt to taste.
  3. Brush the fish fillets with melted butter. Rub in 2-3 tsp of Cajun spice blend.
  4. Place the fish in a hot pan and cook for 2 minutes on each side.
  5. Serve with the salsa.


  1. YUMMMM those cajun sticky ribs sound just amazing!!! I need a BBQ to mark this great weather before it turns dull again!

  2. I've never thought about marinating my BBQ food, however I think it's time I did!


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