Three mouth-watering recipes from Mrs Crunch to sauce up your barbeque – The Sun

Three mouth-watering recipes from Mrs Crunch to sauce up your barbeque – The Sun

IF you are having a barbecue, an easy way to improve chicken, ribs or chops is to marinade them – it adds great flavour and tenderises the meat. Marinades are cheap and easy to prepare.
Remember, too, to light the barbecue 20 to 30 minutes before you cook so the coals are hot – and do not cook too fast, burning meat on the outside and failing to cook the inside.
5 Treat your guests to a barbecue they’ll never forgetCredit: Getty – Contributor
5 Great value recipes in association with Morrisons
Lemon & herb lamb served with Greek tzatziki yoghurt and pitta
Serves 6 – £4.50 per serving
Marinade: 4 hours or overnight
Preparation: 40 minutes / Cooking: 40 minutes
5 TIP: ‘Butterfly’ or remove the leg from the lamb to speed up cooking – or ask your butcher to do itCredit: Alamy

4 garlic cloves
4 tbsp olive oil
Juice 1 lemon
1 tbsp dried oregano
1 tbsp fresh thyme leaves
2 bay leaves
2kg leg of lamb
6 pitta breads, to serve

For the tzatziki:

½ cucumber, halved & deseeded
170g pot Greek yoghurt
1 small garlic clove, crushed
Handful mint leaves, chopped

METHOD: Crush garlic and mix with olive oil, lemon juice, oregano, thyme and bay. Place lamb in big ceramic dish (not metal).
Pour marinade over and massage into meat. Cover, place in fridge, leave to marinate. Take out 30 minutes before cooking. Cook on BBQ for 20 mins each side for medium to well done. Rest for 20 mins before carving.
To make tzatziki, coarsely grate cucumber, squeeze out all liquid, then tip into bowl with yoghurt, garlic and mint, and mix. Carve lamb into thick slices and serve with tzatziki in pitta bread.
Garlic and ginger BBQ chicken skewers
Serves 8 – £1.17 per person
Marinade time: 4 hours or overnight
Preparation time: 20 minutes / Cooking time: 20 minutes
5 TIP: Serve with lemon wedges and salad

3 cloves garlic, minced
2 tbsp fresh root ginger, minced
1 lime, zested and juiced
¼ tsp crushed red chilli flakes
120ml water
4 tbsp soy sauce
4 tbsp Worcestershire sauce
1 tbsp caster sugar
6 chicken breast fillets, each cut into about 8 chunks

METHOD: Combine the garlic, ginger, lime rind, lime juice, crushed chilli flakes, water, soy sauce, Worcestershire sauce and sugar in a bowl. Mix well and place the chicken in the sauce, turning several times to coat. Cover and marinate in the fridge for 4 hours or overnight. If you are using wooden skewers, soak them in water so that they do not burn on the barbecue.
Preheat the barbecue about 30 minutes before cooking and lightly oil the grate. Thread the chicken on to 8 skewers – wooden or metal. Barbecue the chicken over a high heat for about 15-20 minutes, rotating every couple of minutes. Discard any remaining marinade.
Tandoori chicken drumsticks
Serves 8 – 60p per serving
Marinade time: 8 hours or overnight
Preparation time: 20 minutes / Cooking time: 20 minutes
5 TIP: If any is left, put in wraps with salad for lunch the next day

8 chicken drumsticks
1 tsp salt
1 lemon, juiced
500g plain natural yoghurt
½ onion, coarsely chopped
1 garlic clove, chopped
1-in piece of fresh root ginger, peeled and coarsely chopped
2 hot green chillis, halved
2 tsp garam masala
1 tsp ground turmeric
2 tbsp tandoori powder

METHOD: Make deep cuts into each chicken piece, to the bone, with a sharp knife. Spread the chicken out on a plate and sprinkle salt on each side of drumstick. Run lemon juice into slits. Set chicken aside.
Make marinade by putting yoghurt into a big bowl with the onion, garlic, ginger, chillis, garam masala, turmeric and tandoori powder. Blend in a food processor or with a handheld blender (if you have neither, chop chillis and grate the onion, garlic and ginger).
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Put the chicken into the bowl and cover each piece with marinade, rubbing into the slits. Put the drumsticks into big sealable bag then in a fridge for at least 2 hours but preferably overnight.
To cook, fire up the BBQ and cook for about 20 minutes, turning every few minutes. Before serving, use a fork to check juices run clear inside the chicken.
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