Easy Recipes for a Weeknight Barbeque

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By AdFeatures | Monday, April 30, 2012, 09:31


Spring is arriving in Walsall in fits and spurts, and our thoughts have turned to BBQs and outdoor eating. There’s no better way to end a day that with a glass of something cold and a meal cooking on the grill. Dust off the barbie or pick up a disposable grill, and enjoy these easy recipes for summer sangria, mango-lime shrimp and grilled pineapple with rum cream. We know how busy you can be, so these can all be prepared on the go without the need for any equipment but a fork, spoon and knife.

Summer Sangria (serves 2-4)

1 bottle red wine

1 can San Pellegrino Limonata

1/3 cup brandy

2 tablespoons Demerara sugar

1 orange, sliced

1.5 cups of chopped fruit (strawberries, nectarines, peaches or plums)

3 slices peeled ginger (optional)

Combine brandy, sugar, orange, fruit and ginger and muddle with a large spoon. There is no need to peel the fruit as long as you wash it thoroughly. Add the bottle of wine to the mixture and stir. Ideally, allow this to sit in the fridge for several hours, although we understand if you are impatient. Add Limonata just before serving and make sure to get some juicy fruit in your glass.

Mango-Lime Shrimp (serves 2)

1 pack of mango chunks OR 1 ripe mango

1 pack of jumbo shrimp

1 lime

Sweet chilli sauce

Chopped peanuts (optional)

Soak wooden skewers in water to prepare. Alternate mango chunks and shrimp on the skewers and cook on a medium grill for 5 minutes, flipping occasionally, until cooked through. Squeeze lime juice over the skewer and serve with sweet chilli sauce and chopped peanuts.

Grilled Pineapple with Rum Cream (serves 2)

1 pack of pineapple chunks

150 ml of double cream

2 tablespoons of fine Demerara sugar

1-2 tablespoons of dark rum

Soak wooden skewers in water to prepare. Place pineapple on skewers and cook on a medium-temperature grill for 10 minutes, or until pineapple starts to caramelise and blacken slightly, flipping occasionally. Meanwhile, combine cream, sugar and rum. When pineapple is ready, top with cream and serve warm.



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