SimplyCook on the BBQ

SimplyCook BBQ

The Great British Summertime being what it is, we have to grab good weather with both hands when it arrives. If it’s sunny on a Tuesday evening, that is when the barbecue must be lit! Many of us aspire to slow-barbecuing an entire pig for most of the weekend. If we ever get round to it we’re sure it will be wonderful. In reality the best barbecues involve an impromptu raiding of the fridge and a quick trip to the corner shop when it unexpectedly stops raining for a few hours! No pressure, just relaxation.

As our SimplyCook meals are ready in 15-20 minutes, they’re ideal for a no-hassle barbecue. You get to spend more time outside and less time prepping in the kitchen. So we’ve put together a few ways to use our SimplyCook flavour kits to create delicious barbecue dishes. We’ve come up with some stunning simple sides for extra inspiration.


Seabass en Papillote using Chinese Spiced Duck Salad flavour kit

seabass en papillote

Whole seabass baked in a parcel work brilliantly on a barbecue. The parcel means the fish stays moist and none of the flavour escapes.

Take two whole seabass and sprinkle them all over with the Szechuan Five Spice. Mix the Duck Marinade with a little oil so you can rub it more easily over the more delicate fish without tearing it. Lay out two large sheets of foil, each with a sheet of greaseproof paper on top. Lay slices of lemon in the centre of the greaseproof, put a fish on top and put any spare slices of lemon in the cavity of the fish. Tightly seal each parcel, folding the edges over a couple of times for security. Cook on the barbecue for around 20 minutes, depending on the size of the fish.

Recommended side dish: Charred Lettuce Salad

You’ll need:

  • 2 Little Gem type lettuces, quartered lengthways
  • Extra virgin olive oil
  • Salt and pepper
  • 1 avocado, peeled and sliced
  • ½ cucumber
  • 2 slices of prosciutto, torn into strips
  • 1 lemon

Brush the lettuce quarters and the cucumber with oil and season. Barbecue for a few minutes until nicely charred on the outside but still crunchy in the centre. Mix together with the avocado and prosciutto, drizzle with a little extra oil and lemon juice and tuck in while still warm.


Lamb Kofte Kebabs using Lamb Keema Matar flavour kit

lamb kofte

In a bowl, combine the Keema Curry Paste, Garlic Paste and Garam Masala from the kit together, adding a little oil if necessary to help them blend. Then, using your hands, mix the pastes into the minced lamb. Lamb with a higher fat content is good here, it stops the meat drying out while it cooks over a fierce heat. If you’re making this in advance you can form the meat onto metal skewers and chill them to firm up. If you’ll be cooking them straight away, they’re likely to fall off the skewers so it’s better to form them into patties. Barbecue until just cooked through and stuff into flat breads that have been warmed over the coals with plenty of yoghurt, mint and salad.

Our recommended side dish: Spice crusted courgettes

You’ll need:

  • 4 courgettes
  • 2 tbsp sunflower oil
  • 2 tbsp garam masala
  • 1 tsp dried chilli flakes
  • 1 lemon
  • 1 chilli, finely chopped
  • 4 sprigs of mint, leaves finely chopped
  • 1 garlic clove, finely chopped
  • Salt and pepper

Mix the oil, garam masala and chilli flakes with a generous pinch of salt and pepper. Split the courgettes in half lengthways and smear them generously with the spicy oil. Thread them onto two parallel skewers and barbecue until tender. In the meantime, zest and juice the lemon. When the courgettes are cooked, sprinkle them with the chopped chilli, mint, lemon zest, salt, pepper and garlic and add plenty of lemon juice.


Thai Red Prawn Curry – barbecue style

Thai red prawns

Take the Thai Red Paste from our Thai Red Prawn Curry flavour kit, mix with a little coconut milk to thin it out slightly, and use to marinate raw prawns for ½ hour while your coals are heating up. Thread the prawns onto two parallel skewers and cook for around 3 minutes on each side (depending on the size of the prawns).

Our recommended side dish: Bamboo Shoot Salad

You’ll need:

  • Garlic paste from the Thai Red Prawn Curry flavour kit
  • 150g bamboo shoots, sliced
  • 100g water chestnuts, sliced
  • 4 spring onions including the green part, sliced
  • 1 tbsp fish sauce
  • 1 tsp honey
  • 1 tsp rice wine vinegar
  • 1 chilli, finely chopped
  • 2 tbsp coconut oil
  • ½ lime
  • 1 tbsp sesame seeds, toasted
  • 1 tbsp chopped peanuts
  • 2 tbsp coriander leaves

Whisk together the fish sauce, honey, garlic paste, chilli, vinegar, coconut oil and juice of ½ lime. Combine with the remaining ingredients.


BBQ Tandoori Chicken with Sweet Potato Wedges

BBQ Tandoori Chicken

The clue is in the name on this one! Not surprisingly, our BBQ Tandoori Chicken works well cooked on a barbecue. The tandoori paste in this kit works very well with lamb chops, barbecued until they’re charring on the outside but blushing pink in the centre. You could also barbecue whole sweet potatoes rather than baking wedges. To speed up the cooking time, thread them onto long metal skewers and cook them for ½ hour or so over the cooler part of the coals until they give when you squeeze them a little.

Our recommended side dish: Red Cabbage Slaw

You’ll need:

  • ¼ red cabbage
  • 1 dessert apple such as Cox
  • ½ red onion
  • Small handful parsley leaves
  • Generous seasoning of salt and pepper
  • 2 tbsp mayonnaise
  • 1 tbsp extra virgin olive oil
  • Juice of ½ lemon
  • 2 tsp Dijon mustard

Shred the cabbage, thinly slice the onion and julienne or thickly grate the apple – the work of a few moments in a food processor. Mix with all the other ingredients and adjust the seasoning and lemon juice to taste.


Spiced Halloumi Flatbreads with Cajun Chicken Quinoa flavour kit

spiced halloumi flatbreads

Large cubes of halloumi, brushed with olive oil and sprinkled with our Cajun Seasoning, are a barbecue taste sensation. Eaten fresh from the barbecue they should be golden on the outside and not ‘squeaky’ in the centre. Mix the chicken stock and garlic paste from the kit with boiling water and use it to soak bulgur wheat for 20 minutes or so for a quick bulgur wheat salad with chopped tomatoes and masses of fresh herbs.

Our recommended side dish: Sweetcorn and Avocado Salsa

You’ll need:

  • 2 whole sweetcorn cobs, papery skins removed
  • 1 tsp sweet paprika
  • 2 avocados, peeled and diced
  • 100g cherry tomatoes, halved
  • 1 tbsp olive oil
  • 1 lime
  • Salt and pepper

Barbecue the sweetcorn for 5-7 minutes until charred and tender. In the meantime, mix the avocado and tomato with the oil, lime juice and seasoning. If you can stop yourself just dunking the sweetcorn in butter and eating it, cut the kernels off the cobs and mix them through the avocado mixture.