Quick Barbecue Serving Suggestions

Frozen Potato Skins
Ready prepared frozen potato skins are a handy standby. Defrost & toss in a little olive oil, sprinkle on some chili powder & cook on the barbecue until crunchy. Dip into a sour cream dip or a tomato salsa!

Go Continental
Crostini is a delicious topped bread slice to hand around - Italian or French style bread, toasted and topped with a chunky tomato sauce and shavings of Parmesan cheese, slices of Mozzarella, olives, anchovies or grilled vegetables. Cut a French stick or ciabatta loaf into 1cm (1/2 inch) slices, drizzle with oil and rub with a clove of garlic. Cook on the BBQ until toasted then top with a spoonful of the warmed sauce and your choice of ingredients.

Tasty Bread
Buttery Garlic bread or Herb bread is always popular, disappearing in seconds! Slice a French stick and spread each side liberally with the flavoured butter, reassemble the loaf and wrap in several layers of cooking foil. Place on the hot barbecue.

Cheesy Treats
For a funky Brie fondue, wrap a whole small Brie in foil and heat on the barbecue until really soft. Unwrap, make a cut into the top and dip in some chunky vegetables crudites.

Goats Cheese Starter
Here is a quick 'Starter' to set the standards! Warm through whole individual goats cheese just so that the outer skins sets but the inside begins to soften and melt. Serve on a bread croute garnished with mixed salad leaves.

All on a stick
Get the kids to help prepare their supper by threading cubes of bread, cheese, baby tomatoes and frankfurters onto wooden skewers. Place a heatproof saucepan of baked beans on the barbecue to serve with the kebabs - which are heated through to toast the bread and the cheese is just staring to melt and ooze!

Corn in the Husk
Barbecue whole sweet corn in their own protective husks: trim any excess silks from the end of the husk and place the corn in a deep bowl. Cover with cold water and leave to soak for 2 hours. Shake off excess water and grill the corn for 25 – 30 minutes, turning every 10 minutes. Take care when removing the outer husks – you might need oven gloves - before serving the sweet corn with generous knobs of butter or a barbecue sauce.

Baked and Grilled Potatoes
Precook large jacket potatoes ready for a barbecue gathering! Halve the potatoes lengthways, criss-cross the cut surface with a knife, brush with oil and grill, cut side down, for 5 – 8 minutes until the potato is crispy and golden brown.

New Potatoes get the Point
A novel way of serving new potatoes is on a skewer. Parboil even sized potatoes, toss in oil and sprinkle with either chopped garlic or paprika. Thread onto wooden skewers and grill on the barbecue, turning frequently, until sizzling and crisp.

Mushrooms
Garlic mushrooms are always a popular ‘Starter’, so long as everybody has them! Thread even sized button mushrooms onto skewers and barbecue for 5-8 minutes, turning and basting with melted garlicky butter.