With the May Bank Holidays just around the corner, there’s no better time to start thinking about barbecue season. It’s the perfect opportunity to experiment with flavors, embracing spicy rubs, flavor-packed marinades, and fiery, home-made sauces to douse over everything from chicken thighs and juicy steaks, to grilled fish and veggie skewers.
As the weather gets warmer, here are four recipes from brilliant Caribbean cooks, like Andi Oliver, who use fire and smoke, alongside punchy flavors of spice, fruit, and acid, to create mouthwateringly great dishes that can really elevate your home barbecue game.
Chef Michelle Trusselle’s Fiery Baby Back Ribs
Ingredients:
* Baby back ribs
* Myristica scotch bonnet BBQ spice rub
* Your favorite barbecue sauce
Instructions:
1. Rub the ribs generously with the spice rub and refrigerate for at least 30 minutes.
2. Preheat your grill to medium-high heat.
3. Grill the ribs for 15-20 minutes per side, or until cooked through.
4. Brush with barbecue sauce and grill for an additional 5 minutes.
5. Let the ribs rest for 10 minutes before slicing and serving.
Riaz Phillips’ Brown Stew Chicken
Ingredients:
* Chicken thighs
* Riaz Phillips’ brown stew seasoning
* Vegetable oil
* Onion
* Green bell pepper
* Red bell pepper
* Tomato paste
* Chicken broth
Instructions:
1. In a large bowl, combine the chicken thighs, brown stew seasoning, and vegetable oil. Mix well.
2. Heat a large skillet over medium heat.
3. Add the chicken and cook until browned on both sides.
4. Add the onion, green bell pepper, and red bell pepper and cook for 5 minutes.
5. Stir in the tomato paste and chicken broth and bring to a simmer.
6. Reduce heat and simmer for 30 minutes, or until the chicken is cooked through.
7. Serve with rice and peas.
Nathaniel Smith’s Sticky Prawn Kebabs
Ingredients:
* Prawns
* Nathaniel Smith’s green seasoning
* Olive oil
* Lime juice
* Salt and pepper
Instructions:
1. In a bowl, combine the prawns, green seasoning, olive oil, lime juice, salt, and pepper. Mix well.
2. Thread the prawns onto skewers.
3. Preheat your grill to medium heat.
4. Grill the prawns for 2-3 minutes per side, or until cooked through.
5. Serve with your favorite dipping sauce.
Andi Oliver’s Zingy Lemon Cheesecake
Ingredients:
* For the base:
* Graham cracker crumbs
* Butter
* Sugar
* For the filling:
* Cream cheese
* Sugar
* Sour cream
* Lemon zest
* Lemon juice
* Eggs
* For the topping:
* Whipped cream
* Lemon zest
Instructions:
1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine the graham cracker crumbs, butter, and sugar. Press into the bottom of a 9-inch springform pan.
3. In a large bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream, lemon zest, lemon juice, and eggs. Pour over the graham cracker crust.
4. Bake for 30-35 minutes, or until the cheesecake is set.
5. Refrigerate for at least 4 hours before serving. Top with whipped cream and lemon zest.
