Ok so the warm weather is here and we have all moved outside again for the summer. Out comes the BBQ and charcoal (unless you have a gas one) and it’s time for burgers, salads and cold beers – lovely.

The best thing about BBQ’s as far I am concerned is that the men think it’s their job to cook on it. Brilliant and I do nothing to discourage my husband from this tradition. Mind you, I find I spend a lot of time in the kitchen making salads and coleslaw, but at least I get to sit and watch my man cook. Below is my Beef Burger recipe which is well worth another visit and also a very easy and delicious sauce to spread on the spare ribs, but it also works on chicken. Have a good summer everyone and happy barbequing.

Buen Apetito

Home Made Beef Burgers

500g minced beef
1 large onion
100g bread crumbs
1 egg
Mixed herb
Beef stock cube
Mustard powder
Salt and pepper
Olive oil
Chop onions and fry until golden brown. In a large bowl mix together bread crumbs, mince and cooked onions. Add salt and pepper, mixed herbs and tomato sauce and mustard powder. Add the stock cube by sprinkling and mix in well. Finally add the egg to blend and then make the mixture into burger shapes. Fry in Olive oil for about five minutes each side on a medium heat.

Caribbean Rice and Beans

1 small onion
2 cloves of garlic
2 tbsp olive oil
1 yellow pepper
1 tsp oregano and 1 tsp thyme
1 tsp ground spices
225g long grain rice
8 spring onions
225g can chopped tomatoes
375ml vegetable stock
400g canned red kidney beans
Tabasco sauce
Heat the oil and add the chopped onions and garlic until softened. De-seed yellow pepper and chop, then stir into the pan with oregano, thyme and all spice. Add the rice and stir well before cooking for 3 minutes. Add peel and chopped spring onions and tomatoes and their juice and stir. Add the stock and bring to the boil and simmer for 10 minutes. Drain and rinse the kidney beans, then stir into the pan and simmer for a further 6-10 minutes or until the rice is cooked and the liquid absorbed. As an optional extra add a few dashes of Tabasco sauce to suit your taste. Serve.

Asparagus and Goat’s Cheese Salad

2 tbsp olive oil
Salt and pepper
100g rocket
150g goat’s cheese
75g pine nuts
3 tbsp olive oil
Juice of 1 lemon
2tsp grainy mustard
1 tbsp runny honey
In a bowl, toss washed and prepared asparagus with the oil until coated, then season and arrange on a rack under grill. Cook for about 4 minutes, turning halfway through. Remove and set aside. In a bowl, whisk together all the dressing ingredients and season to taste. Divide the rocket between 4 plates, top with asparagus and crumble over the goat’s cheese. Sprinkle with pine nuts and then drizzle the dressing over the salad and serve immediately with warm crusty bread.

Chilli Chicken and Mango Skewers

6 tbsp mango juice
4 tbsp sweet chilli sauce
2 tbsp soy sauce
2 tsp minced ginger
1 red chilli (thinly sliced) optional
3 skinless breast fillets (cut into chunks)
2 courgettes
2 Mangos
Soak 4 wooden skewers in cold water for 20-30 minutes to prevent from burning during cooking. In a large bowl, mix together all the ingredients, cover and leave to marinate for at least 30 minutes. When ready to cook, thread the chicken, courgettes and mango cubes alternately onto the skewers. Cook for 8-10 minutes each side, basting with remaining marinade as you cook.

Sauce for Barbecued Spare Ribs

90ml tomato ketchup
45ml clear honey
30ml red wine vinegar
30ml mustard
Salt and pepper
Mix together all ingredients and brush over the ribs. Baste the ribs during cooking with any remaining sauce.