Candice Brown's ultimate BBQ recipes
We got off to a slow start, but summer is *finally* here and that can only mean one thing: all meals and parties will be had outside from now on. It's time to get out the garden furniture, string up the fairy lights, fire up the grill and put on your favourite summer outfit. You've got almost everything ready to go, but now you just need the final step: the food. Look no further: GBBO winner and hostess extraordinaire, Candice Brown, is here with two easy recipes that'll go down a treat at your next garden gathering. You may have spotted these tasty treats on the HELLO! newsletter, so you know you're in for something delicious.
Ingredients for tzatziki:
- 250g greek yoghurt
- ½ cucumber, coarsely grated and juice squeezed out
- Small bunch of fresh dill, chopped
- Zest of one lemon, plus juice of ½
- Drizzle of olive oil
- Sprinkle of smoked paprika
Method:
- Mix all the cajun spice ingredients together. Mix in the prawns until coated, cover with cling film and put in fridge to marinade for a couple of hours.
- Transfer the cajun spice and prawns to a serving dish or bowl, drizzle over the olive oil, then sprinkle with the paprika.
- In the meantime, mix all of the tzatziki ingredients together and put in the fridge for later.
- Chop and deseed peppers into square chunks.
- Remove skin from chorizo and slice into 1/2-inch rounds.
- Rinse the halloumi and chop into cubes similar size to the chorizo, prawns and peppers.
- Feed the chorizo, prawn, pepper, and halloumi onto the sticks. Repeat until sticks full.
- Brush with olive oil.
- Place all the whole prawns onto a separate stick and brush with olive oil.
- Place onto BBQ and keep turning until prawns turn from grey to pink, the chorizo chars, and the peppers blister.
- Keep turning the whole prawns until they turn pink all over.
- Toast pittas on BBQ and open them with a knife.
- Serve skewers alongside pittas and the bowl of tzatziki.
Method:
- Slice the mushrooms.
- Peel, squish and finely chop the garlic.
- Peel and slice the red onion.
- Heat the frying pan (or a skillet on BBQ) with a little oil and then knob of butter. Add mushrooms and onions and fry until they start to soften.
- Add garlic and continue to fry until soft and almost caramelised. Cover and keep warm.
- Place the mince, egg, smoked paprika, chilli flakes, thyme and garlic granules into a bowl and with your hands give a really good squeeze and squish together until fully combined into a burger mixture.
- Shape the burger mixture into 8 balls.
- Place a ball onto piece of greaseproof paper and top with a second piece and using frying pan or your hands smash down so it becomes really flat. Repeat with all balls.
- Fry bacon on the BBQ set aside.
- Brush burgers with oil and cook on the BBQ (these will cook very quickly!).
- Once cooked, add the burgers into a burger bun and top with bacon, lettuce, slice of cheese and then stack.
- These can be wrapped in foil and kept warm on BBQ so all of the cheese melts!