Annabel Karmel dishes up some delicious summer recipes that will please the whole family.
Thai prawn kebabs
Prep time: 10 minutes, plus one hour marinating
Cook time: 5 minutes
Makes 8 skewers
- 24 raw tiger prawns
- Zest and juice of half a lime
- 1 tbsp soy sauce
- 1 tsp honey
- Half tsp red Thai paste
- Soak wooden skewers in cold water. Mix together the lime, soy, honey and Thai paste. Toss the prawns into the mixture and leave to marinate for 1 hour. Thread three prawns per skewer.
- Cook on the braai for 2 to 3 minutes each side or until the prawns turn pink, or fry in a frying pan for the same amount of time.
Bbq teriyaki chicken burger
Prep time: 20 minutes
Cook time: 12-15 minutes
Makes 4 burgers
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp honey
- ¼ tsp ginger, freshly grated
- ½ red onion (55g) chopped
- ½ tsp olive oil
- 1 clove garlic, crushed
- 225g minced chicken
- 20g breadcrumbs
- 1 tsp chopped parsley
- Mix together the soy, hoisin, honey and ginger and set aside.
- Sauté the onion in oil for 8 to 10 minutes until soft. Add the garlic and cook for 1 minute. Transfer to a bowl and cool slightly, then mix in the chicken, breadcrumbs, parsley and salt and pepper to taste.
- Oil the braai rack with sunflower oil before putting the burger patties on the rack.
- Cook over medium-hot coals for 5 minutes each side, until cooked. Medium-hot coals means you should be able to hold your hand over the braai comfortably for 10 seconds.
- Brush tops with teriyaki sauce, turn and cook 1 minute, brush with sauce again. Turn and cook a further minute. Repeat brushing and turning once more on each side and serve.
Bbq spare ribs
Prep time: 15 minutes plus marinating overnight
Cook time: 1 hour 15 minutes
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 400ml passata
- 3 garlic cloves, crushed
- 85g brown sugar
- 3 tbsp malt vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato puree
- 900g ribs
- Heat the oil in a saucepan, add the onion, and cook gently for 5 to 10 minutes until soft. Add the garlic and cook for one minute, then add the remaining sauce ingredients.
- Bring to the boil, reduce the heat and simmer for 20 minutes until thickened. Leave until cool. For a smooth sauce simply blitz in a blender.
- Put the spare ribs in a large plastic bag and pour in a quarter of the marinade. Seal the bag and shake to coat the ribs. Leave in the fridge overnight. Refrigerate the rest of the sauce until needed.
- Preheat the oven to 170°C/325F/Gas 3/Fan 150°C. Line a large roasting tin with foil and spread the ribs out in the tin. Cover with a second piece of foil and bake for 45 to 50 minutes, turning halfway through until the ribs are cooked through. Transfer the ribs to a plate and carry out to the braai. Reserve half of the remaining sauce to serve as a dip then brush the ribs with some of the sauce. Braai the ribs over medium-hot coals for 8 to 10 minutes, turning regularly and brushing once more with sauce. Watch the ribs carefully as the sugar in the sauce can burn easily.
- Cool slightly and serve with the remaining sauce.
BBQ mealies with cheesy butter
Prep time: 7 minutes
Cook time: 16 minutes
- 55g butter softened
- 15g (3 tbsp) grated parmesan
- 2 large mealies
- 4 wooden skewers, soaked in water for 20 minutes
- Mix together the butter, Parmesan, salt and pepper to taste. Spoon onto cling film and roll into a log and refrigerate until firm (or overnight).
- Halve the mealies crosswise and cook in boiling water for 8 minutes. Drain and skewer each one on the wooden skewers.
- Braai for 4 to 5 minutes, turn and cook for a further 4 to 5 minutes. Unwrap the block of butter and cut into thick disks and rub over the hot mealies.
Strawberry and watermelon ice lollies
Prep time: 10 minutes
Freeze time: 3-4 hours
An ice lolly mould is a great summer investment. You can also use plastic tubs or cleaned-out-yoghurt tubs with wooden ice lolly sticks that you’ve saved. Simply pop the sticks into the lollies halfway through freezing.
- 50g caster sugar
- 60ml water
- 250g strawberries
- 250g watermelon, cubed and deseeded
- Put the sugar and water into a small saucepan and boil until syrupy (about 3 minutes). Allow to cool.
- Purée the strawberries and sieve to get rid of the seeds. Purée the watermelon and mix with the puréed strawberries and cooled syrup.
- Pour the mixture into ice lolly moulds and freeze.
For lots more family summer recipes download Annabel’s Essential Guide to Feeding your Baby and Toddler available on iTunes and Google Play for £3.99 www.annabelkarmel.com.
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