Sweet Treats for the Barbecue

by admin on January 22, 2013 · 4 comments

 

There are plenty of online recipes for barbecue-cooking meat, poultry and vegetarian meals for starter and main courses, some of which might be preferred by those with a sweet tooth. You may wish to provide a full three course meal complete with a sweet and want to do the whole of the cooking outside. It’s easy to add a cold pud or fruit dish to the menu of course, but part of the pleasure of eating outside is cooking outside, so why not throw another banana on the barbie, after the shrimps!

Meat treats for sweet-tooths

Making your own venison burgers is a very simple thing to do with venison mince. These could be served with a sweet berry sauce or a plum sauce. A delicious plum sauce can be made using purple plums (6 approx); ½ tbspn of ginger; ¼ cup each of water, white wine vinegar, and sugar. This is simmered until quite soft, sieved and then added to ½ cup of demi-glace, which is made by reducing by half a 1/2 cup each of Madeira (or sherry) and water.

Vanilla Pods

 

 

Another delicious sweet dish is prepared by serving up sliced hoisin sauce glazed barbecued duck breast with a sweet carrot purée. The purée can be quickly made by adding whole vanilla pods and orange juice to a saucepan to cook the carrots until soft. Remove the pods and then purée the carrots in a blender to serve with your barbecued duck.

If your preference is for a chicken dish, a quick and easy to make barbecue sauce can be whisked up from 1 cup of ketchup; ½ cup of light-brown sugar; a tbspn of cider vinegar; a tbspn of Worcester sauce, freshly ground pepper and coarse salt to taste. You can use the sauce in a number of ways; toss chicken drumsticks or pieces in it and then grill, or if you have the time, marinade the chicken in the fridge for as long as you want and then grill. You can also make up the same sauce recipe as a dip for your grilled chicken or ribs but don’t use any spare marinade that chicken has already been in contact with as a dip.

A spicier taste can be met by trying sweet and sour sauce recipes which combine honey and chilli peppers in various combinations.

For something exotic but easy to prepare, barbecue grill some Guinea Fowl breasts with slices of pineapple and serve up with some spicy potato wedges and soured cream.

Sweet course

Perhaps one of the easiest but nonetheless tasty sweet dishes for barbecue cooking is the banana. Put it straight on to the grill once the heat has died down a bit, or if you can’t wait until then wrap the bananas in foil and grill. If you slit open the banana skin lengthways you can put in a row of chocolate buttons and have melted chocolate banana, or substitute vanilla sugar for the chocolate and have a more subtle but aromatic sweet taste with it. Vanilla sugar is easy to make for yourself with vanilla pods. Making your own is a good way to utilise the pods left over if your baking recipe calls for you to scrape out the vanilla caviar to use and without requiring the use of the rest of the pod.

Another great dessert can be made on the barbecue using peaches. Cut a peach in half, remove the stone and grill the halves for a few minutes cut side down. Turn them over and fill the hole where the stone was with cream and honey or soft cheese. You can add roasted nuts or coconut, or try different combinations of filling including your choice of alcohol to create something special. If you have a fresh pineapple it is great grilled until the slices are crispy at the edges having first steeped them in coconut milk and vanilla sugar or cinnamon sugar.

Fruit can also be barbecued kebab style, but this is best done using a foil tray which you can make up yourself from sheet foil. Mix honey and margarine and melt in a saucepan first before coating your kebabs and cooking on the foil for a few minutes, turning and basting the fruit until soft. You can put whatever fruit you fancy on the skewer including strawberries, apricot, banana, pineapple and plum. Serve them up with vanilla ice cream or crème fraîche.

If you are adventurous and have plenty of time then cheesecakes, cookies and pies can all be grilled as well, but as with all sweet dishes, best results are achieved if the grill rack has been cleaned of all traces of your meat cooking and then oiled with vegetable oil. A really simple cookie sandwich can be made with large wholemeal cookies and marshmallows. Toast the marsh mallows first, put a cookie flat side up on the grill and add chocolate chips or buttons on top and then the marshmallow. Finally another layer of chocolate topped off with another cookie. When the chocolate has melted remove and eat, making sure it has cooled enough first.

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