Ainsley Harriott shares his recipes for a perfect Bank Holiday barbecue (2024)

WITH pubs and restaurants closed, the nation has gone barbecue barmy during lockdown. Thanks to the beautiful weather we’ve enjoyed in recent weeks, grilling in the garden has become a pleasure unspoiled by restrictions.

Now, in an exclusive series, top chef Ainsley Harriott tells you how to barbecue like a pro this Bank Holiday. From Lime Breeze Prawns to his Brilliant Burgers plus salad and sides, the telly cook has you covered.

Ainsley, 63, said: “If you’re lucky enough to have a garden or outdoor space then dining outside is a great way to escape for a little while. It’s almost like a holiday.

“There’s something intimate about sitting around a barbecue, with the smell of the smoke and the food cooking. Of course, it would be nicer if we could enjoy it with more family and friends, but hopefully we’ll all be together again soon.

“The kind of foods I like to eat are pretty simple. Marinades are key to a good barbecue — marinate your meat and veg in delicious herbs and spices and let them soak up the flavours before cooking them.”

The TV favourite added: “We all like a burger or a sausage on the barbecue, but ­barbecues can be so much more than this and you can really experiment with world flavours.

“At a time like this, our taste buds can still travel to exotic places even if we can’t. One of my favourite barbecue accompaniments has to be corn on the cob. You can really add exciting flavours to corn and it tastes so sweet and delicious when ­barbecued.

“I made some fantastic charred sweetcorn jackets with ras el hanout [a North African spice blend found in supermarkets] and lemon butter when I was in Marrakech. I also like to have a nice side of couscous with my barbecues.”

• Recipes from Ainsley’s ­Mediterranean ­Cookbook (Ebury Press, £20), Ainsley’s Caribbean Kitchen: Delicious Feel Good Cooking From The ­Sunshine Islands (Ebury Press, £20) and Ultimate ­Barbecue Bible (BBC Books, £20) – all by Ainsley Harriott.

Barbecued lime breeze prawns

(Serves 4 as a starter or 2 as a main)

YOU NEED:

• 4 limes – zest and juice of 2, and the other 2 cut into wedges
• 2 tsp palm sugar
• 2 garlic cloves, finely chopped
• 120ml coconut milk
• 6 tbsp dark soy sauce
• 450g large king prawns, peeled, leaving the tails on
• Sea salt and freshly ground black pepper

METHOD:

1. Preheat the barbecue. If using wooden skewers, soak them in a bowl of water for ten minutes.
2. Combine the lime zest and juice and palm sugar in a bowl and give it a quick stir to break down any little nuggets of sugar.
3. Add the garlic, coconut milk and soy sauce, season with salt and pepper and stir to combine.
4. Add the prawns, mix together and set aside to marinate for ten to 15 minutes.
5. Thread three or four prawns on to each skewer with a lime wedge in between each one.
6. Barbecue over a medium heat for two to three minutes, turning continuously.

Tarmarind treacle and rum-glazed ribs

(Serves 4)

YOU NEED:

• 6 tbsp black treacle
• 5 tbsp tamarind paste
• 250ml dark rum
• 4 large garlic cloves, crushed
• 2 red chillies, finely chopped
• 1 tsp chilli powder
• 1 tsp black mustard seeds
• 2 tsp black pepper
• 2 tsp sea salt
• 2 x 650-700g baby back pork rib racks

METHOD:

1. In a large mixing bowl, whisk together the black treacle, tamarind paste, rum, garlic, chillies, chilli powder, black mustard seeds, pepper and salt.
2. Place the ribs in a deep roasting tray and pour over the marinade.
3. Roll the ribs around in the marinade to ensure they are well covered, then cover with clingfilm and place in the fridge for at least two hours or preferably overnight.
4. Preheat the oven to 200C/ 180C fan/gas mark 6. Remove the ribs from the fridge and allow them to come up to room temperature.
5. Remove the clingfilm and cover the tray with foil. Cook in the oven for 45-60 minutes until tender.
6. Barbecue over medium-hot coals for 10-15 minutes, flipping and basting with the tray juices every now and then, until they are cooked through and lightly browned.

Charred sweetcorn with ras el hanout

(Serves 4)

YOU NEED:

• 4 corn cobs, with husks
• 150g butter, at room temperature
• Zest and juice of 1 lemon
• 1 red chilli, finely chopped
• 2 tsp ras el hanout
• 1 preserved lemon, finely chopped
• 2 tbsp chopped fresh flat-leaf parsley
• A pinch of saffron sea salt and freshly ground black pepper

METHOD:

1. Soak the corn cobs in their husks in a large bowl of salted water for at least one hour – this helps to prevent the husks burning on the barbie.
2. Preheat the barbecue over a medium–high heat. In a bowl, mix the butter with the lemon zest and juice, chilli, ras el hanout, preserved lemon, parsley and saffron and season with salt and pepper. Beat together until well combined.
3. Remove any damaged outer leaves from the husks, leaving the healthy green ones intact. Carefully peel back the husks to expose the corn, leaving the husk intact at the base. Strip away any stringy silk threads exposed around the corn and discard.
4. Using your hands, rub the butter all over the surface of the corn, then roll back the husks to re-cover the corn and seal in the butter.
5. Place directly on to the hot barbecue grill or griddle pan. Cook for 18-20 minutes, turning occasionally. To serve, just fully peel back the husks and enjoy.

Classic brilliant beefburgers

(Serves 4)

A GREAT beefburger has to be made from really good minced beef. If you can, ask a butcher to mince some rump, blade or chuck steak for you, but make sure that it has a 20 per cent fat content as this will prevent them from drying out during cooking.

Otherwise, buy ordinary minced beef from the supermarket, but don’t buy extra-lean mince because it will become tough during cooking.

YOU NEED:

• 750g (1½lb) minced beef
• 2 garlic cloves, crushed
• 1 small onion, finely chopped
• 2 tbsp double cream
• 1 tbsp chopped fresh parsley
• Salt and freshly ground black pepper
• For the lettuce mayonnaise:
• 2 tbsp mayonnaise
• 100g (4oz) iceberg lettuce, shredded
• 50g (2oz) co*cktail gherkins, finely chopped
• 2 tbsp finely chopped onion
• 1 tsp mild American-style mustard
• 4 sesame bread rolls or baps, halved
• 2 tomatoes, thinly sliced

METHOD:

1. Simply mix all the ingredients for the burgers together in a bowl or blitz quickly in a food processor until the meat starts to hold together.
2. Divide the mixture into four and shape into 10cm (4in) wide flat discs, either by hand or by pressing the mixture into a metal pastry cutter.
3. Brush the burgers with a little oil and barbecue over medium-hot coals for about five minutes on each side for medium.
   
4. Meanwhile for the topping, mix the mayonnaise with the rest of the ingredients and season to taste with a little salt and pepper.
5. To serve, lightly toast the rolls on the barbie for one to two minutes.
6. Assemble with a couple of slices of tomato underneath the burger and the lettuce and mayonnaise on top.

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