Skewers make brilliant BBQ food - easy to prep, quick to cook and great for mix and matching.
Pork and pineapple skewers
Ingredients
400g pork fillet
4 tbsp light muscovado sugar
60ml cider vinegar
1 tsp fish sauce
½ small pineapple, peeled, cored and cut into chunks (or use ready prepped fresh pineapple, drained well)
Method
Cut the pork into cubes. Heat the sugar and vinegar in a pan over a low heat until the sugar melts. Add the fish sauce and cool. Tip in the pork and mix well so that all the cubes are covered in sauce.
Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Thread the pork and pineapple onto skewers
Spiced halloumi and watermelon skewers
Ingredients
halloumi 2
250g blockswatermelon
1 smallground coriander
1 tspsumac
1 tspground cinnamon
½ tspcayenne pepper
1 tspblack peppercorns ground to make 1 tsp
Method
STEP 1
Soak 16 wooden skewers in cold water for 30 minutes or use metal skewers.
STEP 2
Break each block of halloumi along its natural split, then slice each 1/2 into good-sized chunks. Cut the watermelon into equal-sized pieces. Alternately thread the halloumi and watermelon onto the skewers. In a small bowl, mix together the spices with a good pinch of salt, then sprinkle all over the skewers, pressing to stick.
STEP 3
Heat a griddle pan over a medium-high heat or cook over indirect heat on a BBQ. Grill the skewers for 2-3 minutes on each side or until charred and the halloumi starts to soften, then serve.
Baby new potatoes wrapped in bacon
small potatoes
2 1/2 teaspoons salt,
1 1/2 teaspoons minced fresh rosemary
1 tablespoon olive oil
Freshly ground pepper
thick-cut bacon
Arrange a rack in the middle of the oven and heat to 400°F.
Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes until just fork tender, 3 to 4 minutes. You want the potatoes to be almost, but not fully, cooked through so they won't fall apart during the next steps.
Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, remaining salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.