Barbecues for outdoor eating

Press, 2 January 1979, Page 7

Barbecues for outdoor eating

Barbecues have become one of the most popular ways Of summer entertaining. Chops and sausages are excellent cooked this way, but for those who wish to provide something different there is a wide variety of foods that can be barbecued successfully. Glazed pork chops will be popular with hungry picnickers. They take longer to cook than sausages, but you can make the glaze at home and carry it in a screwtopped container. GLAZED CHOPS Ingredients given glaze six chops. 4

You will need:— | cup honey 1 cup lemon juice 2 tablespoons brown sugar 2 tablespoons soy sauce i teaspoon ground cloves i teaspoon grated lemon rind I teaspoon salt Method: Combine all ingredients in a saucepan and heat. Brush chops with glaze while cooking. HERBED POTATOES Herbed potatoes are wrapped in foil and cooked on an open grill. This recipe serves four persons. You will need;— 4 medium potatoes, thinly sliced 1 cup butter, melted 1 tablespoon each chopped parsley and chives I teaspoon salt Method: Pour melted butter over sliced potatoes and sprinkle with the mixed herbs and salt. Toss well, then wrap in a large piece of heavy foil. Cook on grill, turning occasionally, for about 20 minutes. HAMBURGERS This filling is intended for six buns. You will need. — | lb finely chopped ham, Belgian sausage or tinned luncheon meat 1 cup grated processed cheese 3 tablespoons mayonnaise

1/3 cup relish or chutney Butter 6 hamburger buns Foil. Method: Combine meat with cheese, mayonnaise, chutney- Halve buns and butter then use about a third of a cup of filling in

each. Wrap separately in foil, twisting ends to seal. Grill over hot coals, turning occasionally, for about five minutes for each side. BEEF RIBS Barbecued beef ribs are marinaded in wine and honey, then grilled. They take at least an hour to cook, but are well worth waiting for. Ingredients given make enough for about six servings.

You will need. — 4 lb beef short ribs 1 cup tomato sauce ( cup burgundy } cup liquid honey i cup vinegar (preferably red-wine vinegar) 1 teaspoon onion or garlic salt Pinch ground cloves. Method: Combine all ingredients except the ribs and mix well. Lay ribs in shallow glass dish and pour the marinade over them. Refrigerate overnight. Reserve marinade and cook the ribs on barbecue grill, brushing frequently, with reserved marinade. Cook until very tender. Baked potatoes Potatoes baked in their jackets are always welcome at a barbecue. Wrap them in foil and put them directly on the hot coals. To test if they are cooked, open foil and squeeze lightlyNOVELTY SWEETS Here are two novelty

sweets which will team well with any first course served out of doors. Bananas cooked in foil and flavoured with hrov.’n sugar are delicious. Cut the stem from each banana and then cut lengthwise through the top skin and fruit, carefully avoiding a split through the under skin. Gently open back the top skin and sprinkle the banana with brown sugar. Close skin and wrap in foil. Cook on a grill for about 15 minutes.

A sweet barbecue sandwich is also popular, I find, to top off a meat meal. Spread a slice of bread with apricot jam, then sprinkle with desiccated coconut and pieces of semi-sweet chocolate or chocolate chips. Top with another slice of bread and wrap in foil, leaving the ends open. Put on a grill, and keep turning the sandwhich until the bread is toasted and the chocolate is melted.