So instead of pestering my neighbours, I decided to bug the SFT team instead and asked them to share their favourite things to pop on the BBQ. I love how their answers show not just their cultural heritage but hints of where they have lived around the world too! And if you have a BBQ dish to add to the list – make sure you leave a comment below! We would love to hear from you!
ELLEN:
Asking this question to an Australian is at the difficulty level of asking someone to name their favourite child. However, after a lot of consideration, I can announce that my favourite child is … oh hang on, back to BBQs. I will go with a very Aussie salad that I learned years ago from my Mum:
- First, you marinate chicken breasts in a honey mustard marinade and chuck them on the barbie (translation: place them on the BBQ to cook)
- Then you slice them up and lay to the pieces over a plate of nicely arranged Cos lettuce leaves, avocado slices & mango slices – and pour over a honey mustard dressing. Light, fresh & delicious!
CLAIRE:
We are big fans of the backyard BBQ in this house. Wherever in the world we have lived, they have always played an important part of our summer (and sometimes winter!) eating routine. When we were in our twenties and living in the UK, we would take a cheap disposable bbq down to Brighton Beach on the South coast, gather with friends as the sun went down and cook English bangers and local pork and apple burgers. Here in Switzerland, we love to slow cook and smoke a pork shoulder for 8 hours, then enjoy pulled pork with soft bread rolls and corn-on-the-cob, a particular favourite with our children. But it was when we were living in North Carolina in the US, where the weather is so humid that you “grill” outside but have to eat inside with the air-con, that we discovered a bbq dish that the locals call ‘Buffalo Turds’ – one that we still regularly prepare today. Slice open some spicy chilli peppers, stuff with cream cheese, wrap in streaky bacon and place straight on the bbq. When ready, they should be eaten in one mouthful. Try it! But you might want to have a glass of water close by…
GEETA:
The following BBQ marinade has been doing the rounds amongst my Swiss friends who love the tandoori flavours pulled off to perfection at home! This recipe works best using skinless and boneless chicken thigh. Please cut slits into the meat and marinate overnight to allow maximum infusion of flavour.
Tikka style BBQ meat marinade
- Prepare your protein- E.g skinless, boneless chicken thigh as discussed or peeled king prawns/ paneer/ lamb cubes.
- Put a litre of natural plain yogurt into a large bowl.
- Add four crushed cloves of garlic and a crushed 2-inch piece of peeled ginger.
- Squeeze in half a lemon and add a tablespoon of olive oil.
- Throw in a level teaspoon of each of the following dry spices- turmeric, salt, garam masala (available from Indian supermarkets or Beat Heuberger for the extra gourmet folk!).
- Marinate the protein overnight in this yogurt mix.
- BBQ and scatter with freshly chopped coriander, serve with a salad and baked naan bread (available from Coop).
KACCEY
If this was summer in Australia, then hands down, a marinated kangaroo steak on the BBQ is the best… However, it is not so easy to come by in Switzerland…
So the next best thing for me are grilled mushrooms! Wrap them in aluminium foil, or skewer them and put them on the BBQ. Garlic butter, rosemary, thyme or balsamic, there are so many options to choose from
KRISTIN
Despite coming from a religious BBQ culture in Australia, the job of BBQing in our home lies firmly in the hands of my husband. But what goes on the BBQ? That is where I come in. While the traditional swiss sausages of Bratwurst und Cervelt make a regular appearance, as do greek style chicken that fills our pita bread. But my favourite thing to eat from a bbq has to be a Hamburger – but not any hamburger will do. Ideally, we make them ourselves, asking the butcher to grind some fatty beef for us – forbidding him to add any extra seasonings – and then simply forming a patty by hand, merely salting them after cooking. But the Bell pure beef burgers sold fresh in COOP will do in a pinch. Hamburger buns must be homemade or a fresh bread roll from the bakery – non of these packaged hamburger buns for me. And don’t forget the toppings! Cheese, lettuce, perhaps some grated carrot, beetroot, and pineapple slices are all excellent options. Caramelised onions and some jalapenos for a kick are a must.
