Melissa Thompson, author of Fired Up, shares five summer barbecue recipes that transform simple ingredients into flame-kissed feasts. From jerk prawns with fire-roasted tomato sauce to peanut-crusted lamb chops, these dishes celebrate the art of cooking over coals.
Jerk Prawns with Fire-Roasted Tomato and Garlic Pepper Sauce
This starter serves four and requires 10 minutes of prep, 15 minutes of marinating, and 55 minutes of cooking. The key is a homemade fire-roasted tomato and garlic pepper sauce that can be stored for up to three months.
For the prawns, combine 20 raw shell-on king prawns with a marinade of spring onions, ground pimento, garlic, ginger, black pepper, lime zest and juice, sugar, thyme, scotch bonnet, salt, and oil. Grill over direct coals until pink and charred, then serve with the sauce and lime wedges.
The sauce is made by blackening red onions, garlic, red pepper, tomatoes, and scotch bonnets over the fire, then blending with cider vinegar, oil, and sugar. According to Thompson, this sauce adds a smoky depth that elevates the prawns.
Courgette and Mushroom Skewers with Lemongrass and Tamarind
These vegetarian skewers feature courgettes, spring onions, and portobello mushrooms marinated in a tamarind and lemongrass blend. The recipe includes an escovitch pickle made the day before with chayote, carrots, and scotch bonnets.
Cook the skewers over direct coals for about 10 minutes, turning carefully to avoid breakage. Serve with a tamarind dressing and the pickle. Thompson notes that the marinade adds a tangy, aromatic flavor that complements the charred vegetables.
Grilled Peanut, Garlic and Cumin Lamb Chops
Eight lamb chops are coated in a marinade of shallot, sherry vinegar, garlic, sugar, peanut butter, oil, and a homemade spice mix (cumin, coriander, paprika, white peppercorns, dried chillies, salt). After a five-minute rest, grill over direct coals for eight minutes, then move to indirect heat and cook until the internal temperature reaches 50-52°C for pink or 55°C for medium.
A peanut sauce made with crunchy peanut butter, soy sauce, garlic, sherry vinegar, sugar, and spice mix is served alongside. Thompson recommends resting the chops for two minutes before serving with rice and garnishes like spring onions and pickled chillies.
Herby Potato Salad
This simple side uses 500g Jersey Royal or new potatoes, boiled until tender, then tossed with parsley, chives, dill, capers, pickled onions, olive oil, and cider vinegar. Let it sit for 20 minutes before serving to allow flavors to meld.
Halloumi and Grilled Aubergine Salad
Aubergine slices are rubbed with a spice blend of cumin, coriander, fenugreek, black pepper, salt, and olive oil, then grilled until limp and translucent. Halloumi slices are grilled until golden. Serve with tomatoes, a cider vinegar dressing, and cucumber garlic yoghurt.
Thompson emphasizes that these recipes are designed to build confidence with fire cooking. She advises zoning the barbecue into direct and indirect heat areas to control cooking temperatures. Fired Up is published by Carnival at £22.
