Get grilling this season
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We've teamed up with Napoleon Gormet Grills to offer you a few barbecue recipes that are quick to prepare, easy to cook and will satisfy any holiday hunger pangs. In short, you've got no excuse not to get grilling!
Caravan's June issue has a bunch of barbecue brilliance featured throughout. You'll be surprised what you can cook on one rather than just the standard burgers and sausages. There's also everything you need to know about gas, barbecue reviews and competitions too!
Be sure to get your copy here.
Grilled lemon chicken with herbed goat cheese spread and roasted red peppers
Serves 4
Prep time 15 minutes
Marinade time 4 hours
Cooking time 10 minutes
Ingredients
4 boneless, skinless chicken breasts¼ cup herb mustard rub
¼ cup lemon juice
2 tbsp. olive oil
2 large bell peppers, roasted, peeled, seeded, and sliced
Herbed goat cheese spread
- 1 log, (200 g.) of soft, creamy goat cheese
- ¼ cup lemon juice
- 3 green onions, chopped
- 2 tbsp. olive oil
- 2 tbsp. fresh basil
- 2 tbsp. fresh parsley
- 1 tbsp. chopped fresh mint
- 1 tsp. cracked black pepper
- Salt to taste
1 loaf sourdough black olive baguette
1 bunch rocket
Method
Season the chicken with the herb mustard rub. In a glass dish large enough to hold the chicken, whisk together the lemon juice and olive oil. Add the chicken, turning to coat. Marinate in the fridge, covered, for four hours.Meanwhile, prepare the herbed goat cheese spread by combining the goat cheese, lemon juice, green onions, olive oil, basil, parsley, mint, pepper and salt. Cover and refrigerate until needed.
Oil the grids and pre-heat the grill to medium high.
Slice the baguette diagonally into eight one inch thick slices. Brush one side of each slice with olive oil.
Grill the chicken breasts for five to six minutes per side or until fully cooked and golden brown. Remove from the grill and thinly slice.
Lightly grill the bread slices, oil side down.
Place rocket leaves on 4 slices of bread. Top each with a chicken breast.
Top the breasts with roasted red peppers. Spread the cheese on the remaining four slices of bread and top the sandwiches. Serve immediately.
Sesame crusted pork tenderloin
Serves 4Prep time 15 minutes
Marinade time 30 minutes to 8 hours
Cook time 35 minutes
Ingredients
1 large pork tenderloin¾ cup soy sauce
3 tbsp. of liquid honey
2 tbsp. oil
1/8 cup of rice wine vinegar
1 clove of garlic, minced
1/3 cup of sesame seeds
Method
Combine the soy sauce, honey, oil, rice wine vinegar and garlic. Marinate your tenderloin in this mixture up to eight hours in advance of cooking.Preheat your grill to medium high.
Remove the tenderloin from the marinade and roll in the sesame seeds to coat.
Grill roast the tenderloin, using indirect cooking, for about 35 minutes.
Remove the meat from the grill and let it rest under a tent of tin foil for five to 10 minutes.
If you wish to use the marinade as a sauce, pour it into a small saucepan and bring it to a simmer until the liquid has reduced and thickened.
Serve with rice and stir fried vegetables.
Yogurt and curry marinated chicken thighs
Serves 4
Prep time 5 minutes
Marinade time 2 to 8 hours
Cooking time 15 minutes
Ingredients
8 chicken thighs1/2 cup of plain greek yogurt
1 tsp. red curry paste
2 garlic cloves crushed
Salt and pepper to taste
Method
In a non reactive bowl or a large ziploc bag, combine the greek yogurt, curry paste, garlic, salt and pepper. Save a couple tablespoons of the sauce in a separate container for dipping later.Add the chicken thighs and coat thoroughly. Marinate in the refrigerator until you are ready to cook.
Oil the grids and preheat the grill to medium-high. Remove the chicken from the marinade and discard the marinade. Grill the chicken thighs over direct heat until they're cooked through.
Serve hot with a salad, some veggies and/or potatoes, as well as the reserved marinade for dipping.
Mushroom and quinoa vegetarian burger
Serves 4
Prep time 20 minutes
Cooking time 10 minutes
Ingredients
4 oz. button mushrooms1 medium carrot
1 medium onion
1 medium courgette
1 clove garlic
2 tbsp. oil, plus more for brushing
¼ cup quinoa, cooked
2 cups breadcrumbs
1 tbsp. chopped fresh parsley
1 tsp. yeast extract (or Marmite)
1 tbsp. flour
Salt and pepper to taste
Method
Chop the onions, mushrooms, carrot, and courgette finely. Heat the oil in a skillet and cook the mushrooms for about eight minutes or until the water has evaporated. Transfer them to a bowl and set aside.Mash the cooked carrot, onion, garlic and courgette (or use a food processor if possible) until finely mixed. Transfer to the bowl with the mushrooms and add the quinoa (pronounced keen-wah). Stir in the breadcrumbs, and yeast extract. Season to taste with salt and pepper.
Lightly flour your hands and form your mixture into four patties. Cover with plastic wrap and chill for an hour or up to one day.
Preheat the grill to med-high. Brush the burgers with oil and cook for four or five minutes per side.
Serve on buns with all the toppings – lettuce, tomato, onions and your other favourite additions.
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