Two simple ways to spice up a barbecue – if the sun shines again

BRINGING out the barbecue is one way to get the men not keen on the kitchen to cook a delicious meal.
Give them a drink, a bowl of marinated foods, a match and they will be happy as Larry. Marinating food in advance adds flavour, means the preparation can be done earlier in the day and it really helps to tenderise meats.
The air becomes filled with wonderful aromatic smoke and the appetite gets going.
If you do not have a proper barbecue in your garden then you can always buy the disposable ones from most supermarkets and they work really well, also this means that there is no washing up of greasy racks.
I use them in my garden so that I do not have a large barbecue taking up space when it would only be used in good weather, which is rather spasmodic this year.
When the next glimpse of blue sky peeks through then you can get going on these recipes or you could cheat and use the oven on a cloudy day.

BARBECUED LAMB CHOPS
Serves 4
This is a very quick and easy recipe and normally you have all the ingredients in the cupboard so it can be made at the last minute. It also works very well with chicken or pork.
Ingredients
One tbsp dark brown sugar;
One teasp dried mustard;
One tbsp vinegar;
Half teasp paprika;
Half tbsp Worcestershire sauce;
One tbsp lemon juice;
One tbsp runny honey;
Eight lean lamb chops;

Method
Put all the ingredients except the chops into a bowl and mix well. Place the lamb chops into a shallow dish and then pour over the sauce. Rub well into the meat and leave for about one hour in the fridge.
Light the barbecue and then when the coals are hot and settled place the chops over the heat a cook for about five minutes watching that they do not burn on to higher heat. Turn over and repeat until cooked. Place into a warmed serving dish. Leave to rest for about 10 minutes and then serve.

THAI LIME AND COCONUT CHICKEN
Serves 4
This is a bit more time consuming than the previous recipe but the flavours are well worth the effort. The marinade can be made up to three days in advance if kept covered in the fridge. Fish sauce can be bought in most supermarkets.
Ingredients
Two lemon grass stalks, outer leaves removed and chopped finely;
Three fresh green chillies, seeded and chopped finely;
Two cloves garlic, peeled and chopped;
Three spring onions, chopped;
Half teasp cumin;
Half teasp turmeric;
One teasp ground coriander;
Grated rind of one lime;
Three tbsp fresh lime juice;
Two teasp freshly grated ginger root, peeled;
One tbsp fish sauce;
120ml coconut milk;
Salt and freshly ground black pepper;
Four chicken breasts, bone removed.

Method
Put all the ingredients except the chicken breasts into a food processor and blend until smooth.
Butterfly the chicken breasts by slicing through he middle horizontally to open out flat.
Place in a bowl and then add the spice mixture making sure that it is all over the chicken meat. Cover and chill for between one and four hours.
Light the barbecue and then when the coals are hot and settled place the chicken breasts open over the heat a cook for about three minutes watching that they do not burn if the heat is too brutal.
Turn over and repeat until cooked. Place into a warmed serving dish. Leave to rest for about 10 minutes and then serve.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk