Alfresco dining recipes

Discover our collection of mouthwatering recipes for alfresco summer dining, curated by our Director of Food & Beverage. These recipes showcase the barbecue and pizza oven products we offer instore and online, highlighting their quality and versatility. Easy for you to create delicious meals at home.

Serves 6-8

This mouthwatering smoky low & slow beef brisket is perfect for an early evening barbecue.

Barbecue recommendation: Char-Broil Charcoal 2GO 

Ingredients:

• 2kg Beef brisket (fat layer left on if possible)
• 2 x tbsp American style mustard
• 2 x tbsp Tomato ketchup
• 1 x tbsp Sweet apple chutney
• 100ml Apple juice
• 50ml White wine vinegar
• 50ml Water
• Sticky rib sauce

For the rub:

• 3 x tbsp Dark brown sugar
• 1 x tbsp Cumin seeds
• 1 x tbsp Mild chilli powder
• 2 x Garlic cloves (chopped)
• 1 x tsp Dried oregano
• 1 x tbsp Salt
• 1 x tsp Cracked black pepper

Method:

1. Prepare the rub: Combine all the rub ingredients in a food processor. Add mustard and tomato ketchup, then blend everything into a smooth paste.

2. Marinate the beef: Generously coat the beef with the rub, ensuring it's evenly covered. Wrap the beef tightly in cling film and let it marinate overnight in the fridge.

3. Make the apple mix: In a plastic jug, whisk together the chutney, apple juice, vinegar, and water.

4. Set up the barbecue: Light the smoker barbecue and pile the coals on one side. For added flavour, soak a handful of your favourite woodchips in water to use later. If you’re using a gas barbecue, just light one side to control the temperature.

5. Preheat and grill: Preheat the barbecue to 140°C. Remove the cling film from the beef and place it on the grill bars on the opposite side from the coals or gas heat. Maintain the temperature between 140-150°C.

6. Brush with apple mix: Brush the beef well with the apple mix and continue to brush it every hour.

7. Add woodchips and wrap: After 2 hours, if you're using woodchips, add them now. Brush the beef one more time with the apple mix, then carefully wrap it in foil. Return the beef to the barbecue.

8. Finish cooking: After 3 hours, remove the foil and cook the beef for an additional hour, brushing it with the remaining apple mix. Raise the temperature to 160°C.

9. Let it rest: Once cooked, take the beef off the barbecue and let it stand for 10 minutes.

10. Final touch: Brush the surface of the beef with a bit of sticky rib sauce for an extra layer of flavour. Enjoy!

Serves 4-6 people

Light, tasty, and delicious, this unique twist on traditional chicken tikka is sure to be a hit on those hot sunny days.

Barbecue recommendation: Char-Broil Gas2Coal 2.0 4B EuroFlex 

Ingredients:

• 12 x Boneless and skinless chicken thighs
• 1 x Bunch coriander
• 200ml Natural yoghurt
• 2 x tbsp Tikka paste
• 2 x Limes (juiced and zest)
• 1/2 x tsp Salt
• 1/2 x tsp Cracked pepper

Method:

1. Blend the ingredients: Place all the ingredients (except the chicken) into a food processor and blitz for 30 seconds until smooth.

2. Marinate the chicken: Pour the yogurt mixture into a deep mixing bowl. Add the chicken thighs and mix well to ensure they are completely coated.

3. Chill: Cover the bowl and refrigerate for at least 30 minutes to let the flavours infuse.

4. Prep the barbecue: Light your gas barbecue and lightly oil the grill bars. Once the barbecue reaches a temperature of 160°C, place the marinated chicken thighs directly onto the bars.

5. Cook the chicken: Grill the chicken evenly, turning once they are well browned. Cook at a steady temperature for 10 minutes. Use a meat skewer to check that the internal temperature of the chicken is at least 75°C before serving.

Serves 2 as a main course or 4 as a starter

Spicy, sticky, and succulent with a hint of black pepper crunch, these ribs are absolutely worth the effort.

Barbecue recommendation: Notcutts Kettle Charcoal Grill Barbecue 

Ingredients:

• 2 x Racks of pork loin short ribs (1.5kg)
• 1 x tbsp Sesame oil

For the marinade:

• 1 x Large red chilli (finely chopped)
• ½ x tsp Ground ginger
• 2 x Garlic cloves (chopped)
• 100ml Pineapple juice
• 25ml White wine vinegar
• 50ml Soy sauce
• 25ml BBQ sauce (sweet & spicy)
• 1 x tsp Mustard
• 100ml Clear honey
• 1 x tsp Salt
• 1 x tsp Cracked black pepper

Method:

1. Preheat the barbecue: About half an hour into the cooking process, light your gas or coal barbecue as you normally would.

2. Season the ribs: In a deep grill tray, drizzle the sesame oil over the ribs. Season well with salt and 1/2 teaspoon of cracked black pepper, then rub the seasoned oil into the ribs thoroughly.

3. Prepare the sauce: In a medium pan, combine the chopped chilli, ginger, and garlic with the soy sauce, pineapple juice, white wine vinegar, BBQ sauce, mustard, and honey.

4. Cook the sauce: Whisk the ingredients together and place the pan over medium heat. Simmer for 5 minutes, or until the sauce coats the back of a spoon.

5. Marinate the ribs: Brush the ribs generously with the marinade and cover the tray with foil.
6. Cook in the oven: Place the tray in the oven at 160°C and cook for 1 hour and 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour, remove the foil, baste again, and cook uncovered for the final 15 minutes, basting halfway through.

7. Finish on the barbecue: Once your barbecue is hot, transfer the ribs to it. Cook over medium-low heat for 5 to 10 minutes.

8. Serve: Transfer the ribs to a chopping board, sprinkle with the remaining black pepper, and cut them into individual portions. Enjoy!

Serves 2 – 3 people

Savour the rich flavours of tandoori paneer skewers, grilled to perfection and served with sweet mango chutney.

You will need: 6 x well soaked large wooden skewers

Barbecue recommendation: 60cm Recycled Kadi Set (Shop instore)

Ingredients:

• 450g Paneer (cut into 3cm chunks)
• 2 x Peppers red / yellow (cut into 3cm chunks)
• 1 x Red onion (cut into 3 cm chunks)
• 3 x tbsp Tandoori paste
• 1 x tsp Cumin seeds
• 150ml Natural yoghurt
• 1 x pinch of Cracked pepper
• General cooking oil e.g. vegetable oil

Method:

1. Prepare the marinade: Mix the tandoori paste with the yogurt, cumin seeds, and cracked pepper in a bowl.

2. Marinate the paneer: Place the paneer in a large mixing bowl and coat it well with the yogurt mixture, ensuring every piece is evenly covered.

3. Assemble the skewers: Thread the paneer, pepper, and onions onto the pre-soaked skewers in an alternating pattern (paneer, pepper, onion, paneer, pepper, onion, etc.) until you have six large, evenly sized skewers.

4. Chill the skewers: Place the skewers on a shallow tray, cover them, and chill until needed. Light your barbecue - whether it's gas, coal, or Kadai - and heat it to the required temperature of 180°C.

5. Grill the skewers: Lightly oil the paneer skewers and place them onto the barbecue grill bars.

6. Cook to perfection: Seal the skewers well on all sides (avoid turning too quickly to prevent the paneer from sticking).

7. Serve: Once the paneer is golden brown, transfer the skewers to a serving dish, and serve with mango chutney. Enjoy!

Serves 2 people

Experience sweet figs, tangy goat's cheese, and rich caramelised onions on a crispy flatbread, perfectly baked in a pizza oven.

Recommended Pizza Oven: Cozze 13" electric pizza oven

Ingredients:

For Flatbread:

• 300g Self-raising flour (extra for dusting)
• ½ x tsp Baking powder
• 150g Natural yogurt
• 1 x tbsp vegetable oil
• Melted butter (for brushing)
• 1 x tsp Salt
• 2 x tbsp Water

For the topping:

• 75g Caramelised onion chutney
• 120g Goat's cheese log (with the rind on)
• 60g Grated mozzarella
• 4 Ripe fresh figs
• 200g Finely sliced red onions
• 2 x tsp White sugar
• 1 x Pinch of salt
• 2 x tbsp Olive oil
• 10g Parsley (chopped)

Method:

1. Preheat the oven: Preheat your pizza oven to 220°C.

2. Caramelise the onions: In a pan, fry the sliced red onions with 25ml of olive oil, sugar, and salt. Cook them slowly for 10 minutes until they are well-coloured. Cover and allow to cool.

3. Make the dough: In a bowl, combine the flour, baking powder, natural yogurt, oil, salt, and water. Use your hands to form a rough dough.

4. Prepare the dough balls: Knead the dough well, then place it onto a well-floured surface. Divide the dough into two even balls.

5. Roll out the dough: Using a floured rolling pin, roll each ball into rough 1 cm thick round shapes. Make sure to use plenty of flour on the base to ensure easy placement and removal from the oven.

6. Add the toppings: Spoon the caramelised onion mixture evenly and thinly onto both flatbread bases, leaving a 1/2 cm border around the edges.

7. Add figs and cheese: Top the onion mixture with the figs (each fig cut into 6 even wedges), spreading them evenly across each flatbread. Then, sprinkle 60g of goat's cheese, torn into small pieces, and 30g of grated mozzarella over each flatbread.

8. Bake the flatbreads: Using a pizza paddle, place the flatbreads in the oven for 3 minutes or until they are golden brown and bubbling. Move them occasionally with the paddle to ensure even cooking.

9. Serve: Transfer the flatbreads to a serving plate, drizzle with olive oil, and finish with a generous sprinkle of parsley. Enjoy!

Serves 2 people

This flatbread twists traditional pizza with a smoky base, meatballs, basil, mozzarella, Parmesan, and a punchy drizzle of chilli oil.

Recommended Pizza Oven: Cozze 13" electric pizza oven

Ingredients:

For Flatbread:

• 300g Self-raising flour (extra for dusting)
• ½ x tsp Baking powder
• 150g Natural yogurt
• 1 x tbsp Vegetable oil
• Melted butter (for brushing)
• 1 x tsp Salt
• 2 x tbsp Water

For the topping:

• 12 x Beef meatballs (approx. 25g each)
• 250ml Tomato passata
• 5g Fresh basil (chopped)
• 5g Smoked paprika
• 5g Mild chilli powder
• 60g Grated mozzarella
• 10g Baby spinach
• 1 x Pinch of salt
• 1 x Pinch of cracked pepper
• 20g Grated Italian hard cheese
• Chilli oil

Method:

1. Preheat the oven: Preheat your pizza oven to 220°C.

2. Make the dough: In a bowl, combine the flour, baking powder, natural yogurt, oil, salt, and water. Use your hands to form a rough dough.

3. Prepare the dough balls: Knead the dough well, then place it onto a well-floured surface. Divide the dough into four even balls.

4. Roll out the dough: Using a floured rolling pin, roll each ball into rough oval shapes. Place them on a tray and carefully transfer them from the tray directly onto the stone in the preheated pizza oven.

5. Seal the flatbreads: Bake each flatbread for one minute in the hot oven, then remove and place them back onto the floured tray.

6. Cook the meatballs: Place the meatballs in an oven preheated to 180°C for 5 minutes until they are coloured and cooked through (internal temperature should reach 75°C). Cut each meatball in half.

7. Make the sauce: In a medium-sized pan, cook the passata with smoked paprika and mild chilli powder for 2-3 minutes until thickened. Add chopped fresh basil, a pinch of salt and pepper, and remove from heat immediately. Allow the sauce to cool.

8. Assemble the flatbreads: Spread half of the tomato-basil sauce evenly over each flatbread.

9. Add meatballs and cheese: Top each flatbread with 12 meatball halves, then sprinkle 30g of mozzarella and a few leaves of baby spinach over each.

10. Bake: Place the flatbreads back in the heated pizza oven and bake for 3-4 minutes, or until they are golden brown and bubbling.

11. Finish and serve: Top each flatbread with grated Italian hard cheese and serve immediately. Drizzle with a little chilli oil if desired. Enjoy!

Serves 2 people

Simple, fresh, and light, this dish focuses on quality ingredients. The cedar plank adds flair and theatre to any gathering.

You will need: Cedar planks (big enough to grill two salmon fillets)

Barbecue recommendation: Char-Broil Gas2Coal 2.0 3B EuroFlex 

Ingredients:

For Flatbread:

• 4 x 150g salmon fillets (skinless and boneless)
  
• ½ x tsp Salt
  
• ½ x tsp Black pepper
• 2 x tsp Lemon zest (from 2 lemons)
  
• 5g Fresh rosemary (chopped)
  
• 5g Flat parsley (chopped)
  
• 5g Fresh thyme (finely chopped)
  
• 2 x Garlic cloves (finely chopped)
  
• 50ml Olive oil
• Lemon wedges (for serving)
  Lemon Oil

Method:

1. Soak the cedar plank: Fill a large bowl or sink with water. Submerge the cedar plank(s) and soak for at least 1 hour.

2. Marinate the salmon: In a baking dish large enough to hold the salmon, mix together olive oil, salt, pepper, lemon zest, rosemary, thyme, parsley, and garlic. Add the salmon, turning it to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours if preparing in advance.

3. Prepare and grill: Pat the soaked plank(s) dry and place the salmon on top. Position the plank(s) on the barbecue grill bars, close the lid, and cook for 10 to 15 minutes, or until the salmon is done to your liking.

4. Serve: Serve the salmon directly on the plank at the table, garnished with lemon wedges and fresh parsley. Drizzle with lemon oil for an extra burst of flavour. Enjoy!

Serves 6-8 people

Rich and full of flavour, lamb is the perfect meat for the barbecue and it's especially delicious when smoked. It's worth the wait!

Barbecue recommendation: Char-Broil Performance Pro S 2 Barbecue 

Ingredients:

• 1 x Leg of lamb 2.5kg (boned and butterflied)*
  *If you do not have the skill to debone a leg of lamb, please ask your butcher
• 4 x Large sprigs of fresh rosemary
• 5 x Garlic cloves (finely chopped)
• 2 x Lemons (juiced and zest)
• 1 x tbsp Sweet chilli jam
• 1 x tsp Smoked paprika
• 1 x tsp Mint sauce
• 1 x tsp Salt
• 1 x tsp Cracked black pepper
• 150ml sour cream
• 2 x Limes
• ½ x Bunch of mint (finely chopped)

Method:

1. Preheat and prepare: Preheat your oven going to 200ºC/400ºF/gas 6. Light up your gas barbecue, aiming for one side to be hotter than the other for optimal cooking.

2. Whip up the marinade: Pluck the rosemary leaves and toss them into a bowl along with the garlic, zest and juice from 2 lemons, a dash of smoked paprika, sweet chilli jam, and teaspoon of salt and pepper.

3. Add a minty twist: Once everything's well mixed, stir in some mint sauce to give your marinade that extra kick of freshness.

4. Marinate the lamb: Massage this flavourful mix all over your lamb, inside and out. Let it soak for at least an hour, but if you can, leave it overnight for maximum taste infusion.

5. Roast in the oven: Place your marinated boneless leg of lamb into a roasting tray. Cover it up tightly with tin foil, then let it roast in the oven for about 40 minutes, ensuring it stays slightly pink inside.

6. Grill to perfection: Transfer your lamb leg to the barbecue for the final 15 minutes, giving it a lovely crispy exterior. Keep turning it regularly until it's beautifully coloured. Use a meat thermometer to make sure it reaches above 75°C internally. Once done, take it off the barbecue and let it rest for 10 minutes before carving.

7. Serve with a zesty twist: Whip up a quick mix of sour cream with lime juice and zest, plus some finely chopped fresh mint. Spoon a dollop of this delightful sauce with each serving of your carved lamb. Enjoy the feast!