There is nothing better than gathering all your friends and family together for a BBQ, to celebrate or say farewell to Summer. August Bank Holiday is set to be a nice weekend with plenty of sun – so round up the troops and get a feast on for all the family to enjoy.
For ease of it a BBQ is always a winner and there is something for everyone to get their teeth in to. Here are a few of our favourite recipes to ensure you cook up a BBQ storm this Bank Holiday!
BBQ Chicken and Slaw
Chicken is always a classic BBQ dish and this quick and easy Chicken with marinade and classic slaw is no different.
For the Chicken:
- 3 tbsp tomato ketchup
- 2 tbsp clear honey
- 2 tbsp sweet chilli sauce
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp Cajun seasoning
- 8 chicken drumsticks, preferably organic
For the Slaw:
- ¼ white cabbage
- 1 small red onion
- 1 celery stick
- 1 red apple
- Mix the BBQ sauce: Open out the freezer bag, then spoon in the ketchup, honey, chilli sauce, soy sauce, oil, vinegar and spice. Close the bag and squidge the ingredients together to mix them.
- Add the chicken: Make 2 or 3 deep cuts in the meaty part of the drumsticks with a sharp knife (this helps them take on lots of flavour from the sauce). Put the chicken in the bag with the sauce and tie shut. Wash your hands. Squidge everything together again so all the drumsticks are well coated. Leave out for 1 hr, or in the fridge overnight, to marinate.
- Prepare the veg: Thinly slice the cabbage on a clean chopping board with a clean, sharp knife, then put it in the mixing bowl. Now prepare the other vegetables, adding them to the bowl as you finish preparing them. Peel the onion and finely chop. Thinly slice the celery stick.
- Grate the apple and carrot: Take the apple (keep it whole and with the skin on) and grate up to the core. Turn the apple a quarter turn and grate again. Repeat until you are left with just the core. Be careful not to grate your knuckles. Peel, then cut the stalk end off the carrot. Grate the carrot and add to the bowl.
- Cook the chicken: Heat oven to 200C/fan 180C/gas 6. Tip the chicken and sauce into a large roasting tin and space the drumsticks apart. Carefully put the roasting tin in the oven using oven gloves, then set the timer for 20 mins. When the time is up, carefully take the chicken from the oven. Brush the chicken with the glaze in the roasting tin, then return to the oven for 15 mins more.
- Mix the coleslaw: While the chicken is cooking, mix the veg together with clean hands or a spoon. Add the mayonnaise, yogurt and mustard into the vegetables, then season with salt and pepper. Stir well. When the chicken is cooked through and golden, serve with the coleslaw.
Chocolate baked bananas
And maybe for pudding try this easy little desert to hit your sweeth tooth.
- 4 ripe bananas
- 2 x 32g bag chocolate buttons
- vanilla ice cream, to serve
- Heat oven to 200C/180C fan/gas 6 (or a BBQ). Make a slit through the skin of the bananas along one side – making sure you don’t cut all the way through to the other side. Poke in the chocolate buttons along the cut. Put each banana onto a sheet of foil and crimp the edges together to seal into a parcel. Transfer to a baking sheet and cook for 25 mins until the bananas have turned black (or pop straight into the BBQ embers for 15 mins).
- Serve with a scoop of ice cream and any melted chocolate that has escaped!
If you want to have a look at some kitchen accessories to add some style to your August Bank Holiday BBQ head over to the Damart site now.