Sheree Murphy's BBQ favourites

Large bowl of BBQ corn salad and two corn on the cobs on a side platter, with some red chilli and onions. BBC Studios

Sheree Murphy's BBQ favourites

On Thursday 21st May, Sheree Murphy joined us in the studio to show us three delicious recipes you can cook on the BBQ.

BBQ Corn Salad

Ingredients:

  • 4x corn cobs

  • 1 avocado

  • 1 red chilli

  • 1 shallot

  • 1 block feta cheese

  • Handful of pumpkin seeds

  • Handful of coriander

For the dressing:

  • 1 shallot (diced)

  • 1 clove of garlic (minced)

  • 1tsp Dijon mustard

  • 1 tbsp honey

  • Juice of 1 lime

  • 2tbsp red wine vinegar

  • 180ml extra virgin olive oil

  • Salt & pepper (to taste)

Method:

  1. Brush your corn with butter, wrap with foil and BBQ until charred

  2. Chop salad ingredients and cut cooked corn from cob

  3. Combine in a large bowl

  4. Combine dressing ingredients in a bowl & whisk together

  5. Pour dressing over salad

  6. Mix & enjoy!

Chicken Marinade

Ingredients:

  • 6 Chicken breasts

  • Olive oil - 120ml

  • Balsamic vinegar - 120ml

  • Worcestershire sauce - 60ml

  • Lemon juice - 30ml

  • Brown sugar - 150g

  • Rosemary - 2tsp

  • Dijon mustard - 2tbsp

  • Garlic powder - 2tsp

  • Salt & pepper

Method:

  1. Simply combine all of the marinade ingredients in a bowl and whisk together, then coat the chicken with it - I find it easiest to put it all in a zip lock bag together!

BBQ Cauliflower Wedges With a Tahini Dressing

Ingredients:

  • 1 medium head cauliflower

  • 1 tin of chickpeas drained and patted dry with paper towel

  • 3 tablespoons olive oil

  • 1 teaspoon maple syrup

  • 1 teaspoon paprika

  • 1 teaspoon garlic powder

  • ½ teaspoon ground cumin

  • Sea salt and ground black pepper, to taste

Sumac onions:

  • 1 small red onion, thinly sliced

  • 2 tablespoons apple cider vinegar

  • 1 ½ teaspoons sumac

  • Sea salt and ground black pepper, to taste

Tahini yogurt:

  • 4 tablespoons of tahini

  • 4 tablespoon unsweetened vegan yogurt

  • 1 tablespoon lemon juice

  • 1 small clove garlic, finely minced or grated with a Microplane

  • sea salt and ground black pepper, to taste

  • 3 tablespoons cold water, plus extra

Method:

  1. I quickly tossed my chickpeas with oil, salt, and pepper. You can air fry them for 12 minutes at 390 to get them crispy, shaking the basket often. Or you can do this in an oven on 180 for about 20mins.

  2. Make the sumac onions. In a medium bowl, combine the sliced onions, apple cider vinegar, sumac, salt, and pepper. Give them a toss with your hands and set aside for at least 20 minutes.

  3. Make the tahini sauce. In a medium bowl, whisk together the tahini, yogurt, lemon juice, garlic, salt, pepper, and water. The texture should be fluid but fluffy in a way. Add more water if necessary, and then set aside in the fridge.

  4. Cut your cauliflower into 2-3-inch wedges, leaving the core intact. I flip the cauliflower head upside down and cut right through the core to have 2 equal halves. Then I cut each half into 4 even quarters.

  5. Grab a large, deep pan with a lid and pour a couple inches of water in. Bring that up to a simmer over medium heat on the hob. Add the cauliflower wedges to the pan (or into a steamer if you have one) and place the lid on top. Steam until just tender in the core, about 7-8 minutes.

  6. Set the steamed cauliflower wedges on a baking sheet and blot them dry with paper towel. In a small bowl, stir together the olive oil, maple syrup, paprika, garlic powder, and cumin. Brush this mixture on all sides of the cauliflower wedges. Season the cauliflower wedges on all sides with salt and pepper.

  7. Preheat a grill to high. Lightly mist the grill with oil spray. Place the cauliflower wedges on the grill grates, shut the lid, and grill until char marks appear, about 3-4 minutes. Gently flip the pieces over and char the other side for another 3-4 minutes.

  8. To serve, swoop the tahini sauce over the surface of your serving platter. Arrange the cauliflower wedges on top. Top the cauliflower with the sumac onions, crispy chickpeas, chopped herbs, and some little drizzles of olive oil.