Must do on the BBQ – recipes and tips
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1) HALLOUMI HEAVEN If you haven’t tried it, you must. Halloumi cheese on the BBQ is nothing short of exquisite. When grilled to perfection the texture is bendy and stretchy, crispy with burnt bits on the outside, melted inside. The trick is not to overcook, so just cut the Halloumi into 2cm thick slices, place on the BBQ over coals, not flames (that goes for all good BBQ techniques) and it should take about four minutes to crisp each side. SERVE IMMEDIATELY, it’s critical it’s piping hot. A delicious addition is a drizzle of extra virgin olive oil, a squeeze of lime or lemon juice is a must, and a caper or two is simply classy. We dare you not to like it. So please feedback if you do or you don’t, either here or on Facebook. And send us your recipes. Halloumi is also perfect with sliced watermelon and its saltiness is a perfect compliment to any sweet fruit. Originally made from Cypriot sheep and goat milk, the cheese is unripened and brined, creating a firm texture that holds up really well on the grill. |
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2) SAVE OUR SAUSAGES If you want the perfect Italian BBQ sausage, again cook them over coals, not flames. And cook them slowly,not on the hottest part of the embers. If you cook them too quickly the outer casing bursts and all those juices and fats get wasted and you end up with a shrivelled dry hard to chew waste of time. Which is also why you must only use tongs for turning and serving. Never skewer sausages or use a fork if you can avoid it. The punctures are an escape route for all those juices. |
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3) BBQ BABA GANOUSH It’s so easy. To make the perfect smokey Baba Ganoush, puncture an aubergine, (eggplant) insert a couple of cloves of garlic, cover The aubergine will take 15-20 minutes to cook. Remove the silver foil, and scrape all the juicy insides and garlic cloves from the skin with a fork. Add 4 tablespoons of good quality Mash it all up and you have a smokey, smooth complement to salads, steaks, potatoes or fish. |