Brand new summer BBQ recipes

As the UK experiences another mini-heatwave and Covid-19 restrictions lift, everyone’s desperate to get their barbeques back out and gather in the garden with family and friends.

Here we have some brand new summer BBQ recipes, using pure, Canadian maple syrup to enhance these delicious, seasonal dishes.

Summer BBQ recipes – Harissa and Maple BBQ Chicken Thighs

Ingredients

• 8 whole chicken thighs (bone in)
• 4 tbsp harissa paste
• 2 tbsp Pure Canadian maple syrup (preferably amber for its rich taste)
• 1 tbsp sea salt flakes
• 1 lemon juiced
• 3 cloves garlic, bashed
• 2 bay leaves
• 2 tsp dried chilli flakes
• Small bunch of fresh flat leaf parsley

Method

1. Put all of the ingredients into a bowl and toss really well. Cover and chill for at least 2 hours, but preferably overnight. Remove from the fridge 20 minutes before you start cooking.
2. Heat a BBQ to medium-high with the coals banked up on one side. If using a gas barbecue, leave the burners off on one side. Put the chicken thighs skin-side down over the hot side for 5 minutes or until golden and charred, then move to the cool zone, away from the coals, and cook for another 35-40 minutes with a lid on, turning and moving every 5-8 minutes until cooked through.
3. Put back directly over the coals for a final 5 minutes to char and crisp up the thighs.
4. Serve with an extra drizzle of maple syrup and freshly chopped parsley.

Summer BBQ recipes – Grilled Maple and Balsamic Mushrooms Shawarma

Ingredients

• 6 tbsp balsamic vinegar
• 4 tbsp low-sodium soy sauce
• 2 cloves garlic, minced
• Freshly ground black pepper
• 500g selection of mushrooms of your choice
• Freshly chopped parsley, for garnish
• 4 tbsp Pure Canadian maple syrup (preferably dark for its robust taste)
• 4 Greek-style flat breads
• Pickled cabbage to serve, optional

Method

1. Light the barbecue and heat until the coals are glowing white.
2. In a large bowl, whisk together balsamic vinegar, soy sauce, garlic, maple syrup and pepper.
3. Add the mushrooms tightly onto one skewer so it resembles a kebab (if using wooden skewers, soak for 10 minutes in water before use)
4. Place into a tray and pour over marinade and leave to soak.
5. Grill the mushrooms for 2 to 3 minutes per side.
6. Light toast the flatbread on the barbeque.
7. Serve the mushrooms with the flat breads and pickled cabbage.

Summer BBQ recipes – Griddled Exotic Fruits with Maple and Lime

Ingredients

• 2 limes
• 6 tbsp Pure Canadian maple syrup (preferably dark for its robust taste)
• 1 watermelon, cut into wedges, skin on
• 1 pineapple, cut into wedges lengthways, skin on
• 4 peaches, halved and stones removed

Method

1. Place the watermelon, pineapple and peaches into a large dish or tray.
2. Finely grate the zest of one lime and combine with the maple syrup and the juice of the lime. Pour over the fruit and toss lightly to coat.
3. Make sure the barbecue is hot with no trace of flame.
4. Place the pineapple and watermelon slices onto the BBQ and sear for a few seconds on each side, turning with tongs. The aim is to mark the wedges with griddle lines, but not to cook the flesh, so the barbecue (or griddle pan) must be extremely hot.
5. Remove the fruit slices from the BBQ and wrap in tin foil. Leave on the side of the BBQ for around 20 minutes.
6. Whilst cooking, sear the peaches and add to the foil parcel for the final 8-10 minutes.
7. Add the fruit to a platter or bowl and serve warm.

Summer BBQ recipes – Sizzling Maple King Prawn Skillet

Ingredients

• 3 garlic cloves , crushed
• 1 red chilli , finely chopped
• 1½ tsp hot smoked paprika
• 6 tbsp olive oil
• 3 tbsp Pure Canadian maple syrup (preferably amber for its rich taste)
• 500g raw king prawns , in their shells if you like, or keep the tails on
• Lemon wedges

Method

1. Mix the garlic, chilli, paprika, maple syrup and olive oil together in a bowl.
2. Add the raw prawns and leave to marinade for 10 minutes.
3. Place your skillet onto a hot barbecue grill to heat up.
4. When the skillet is hot, add the prawns and seal for 2-3 minutes on each side.
5. Pour over the remaining marinade and heat until bubbling.
6. Serve immediately with wedges of lemon.

Summer BBQ recipes – Maple Parmesan Garlic Potato Parcels

Ingredients

• 1kg red potatoes cut into 1-inch pieces
• 2 tbsp olive oil
• 2 tbsp Pure Canadian maple syrup (preferably amber for its rich flavour)
• 150g fresh parmesan cheese, grated
• 3 garlic cloves minced
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 handful chopped parsley, for garnish

Method

1. In a large bowl add the potatoes, olive oil, maple syrup, half of the parmesan cheese, garlic and salt and pepper. Toss until coated.
2. On a sheet of aluminium foil, add the potatoes and fold to form a parcel. Place on the BBQ and grill until the potatoes are tender. This will take around 45 minutes depending on the temperature of the BBQ.
3. Garnish with chopped parsley and the rest of the parmesan cheese when cooked.