Barbecue Recipes from Bart Spices

It is summer and it is time to get out the barbecue. Bart Spices have a range of spices that are perfect for cooking up a great barbecue recipe and they kindly sent me some of their spices as well as a couple of recipes to try out. Their recipe ideas take the barbecue to a new level, no longer is a barbecue restricted to burgers or sausages. For example they have  Ras el Hanout RRP £4.25 which can be rubbed over meat with a little olive oil or Bart Jerk Paste RRP £1.93 to add a bit of Jamaican spice to your chicken.

I was having a barbecue, something I have been meaning to do for a long time but the weather was not the best. I decided to try out a couple of Bart Spices recipes and see what I thought.

• 2 tsp Bart Jerk Seasoning
• 2 tbsp olive oil
• 1 tbsp lime juice
• 4 small chicken breasts, cubed
• 1 medium pineapple, peeled & cubed

1. In a shallow dish mix together the jerk seasoning, olive oil and lime juice.
2. Place the cubed chicken breasts in a dish and mix to coat with the marinade.  Cover and chill for 2 hours.
3. Thread the chicken and cubed pineapple onto skewers and grill or barbecue for 8-10 minutes, turning frequently until thoroughly cooked.

This is how they turned out.

It was a really nice way to eat jerk chicken, the sweetness of the  pineapple really balanced out the spicy taste of the jerk. I will definitely make these again.

Grilled Sweetcorn with Chilli Garlic Butter

• 100g butter, softened
• 1 tsp Bart Chilli in Sunflower Oil
• 1 tsp Bart Garlic in Sunflower Oil
• salt & freshly ground black pepper
• 4 large cobs sweet corn
• a little olive oil

1. In a bowl, beat together the butter, chilli, garlic, salt and pepper. Leave the butter to firm up slightly in the fridge then form into a roll 4-5 cm in diameter. Wrap tightly in clingfilm then chill until firm.
2. Preheat the grill to high. Brush the corn with oil and grill for about 10 minutes, turning several times.
3. Cut the butter into slices and serve with the corn.

The chilli butter was not too hot and went really well with the sweet corn. Its a combination i would not have thought of, I have used black pepper in butter for corn before but the chilli adds and extra dimension.

 Cajun Sticky Ribs

I did not try these but they sound nice so I thought I would include the recipe. Again the recipe is for four people.

• 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

1. Preheat the barbecue.  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.

Other posts you might be interested in:

Ainsley Harriott Barbecue Experience

Jamaican Jerk Chicken Recipe