Are you looking for some easy barbecue recipes to help your party go with a…
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.
Jerk Chicken & Pineapple Kebabs
Jerk Chicken is one of our families favourite meals and we have it on a regular basis. I had never thought of making Jerk Chicken kebabs and mixing them with pineapple, it sounded lovely. This recipe serves four.
- 2 tsp Bart Jerk Seasoning
- 2 tbsp olive oil
- 1 tbsp lime juice
- 4 small chicken breasts, cubed
- 1 medium pineapple, peeled & cubed
- In a shallow dish mix together the jerk seasoning, olive oil and lime juice.
- Place the cubed chicken breasts in a dish and mix to coat with the marinade. Cover and chill for 2 hours.
- 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
This is a vegetarian option that serves four.
- 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
- 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.
- Preheat the grill to high. Brush the corn with oil and grill for about 10 minutes, turning several times.
- 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
- 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.
- 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.
- Cook the ribs over a medium heat on a barbecue, turning occasionally and basting with the remaining marinade, until cooked.
I would love to know what you think of these recipes if you try them.
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