Archive for April, 2012

grilled green asparagus

Here come the green asparagus! And what about cooking them with the barbecue? Try it, they will be delicious!

If they are very fresh, don’t peel them. Other wise only peel the last 1/3.

Coat them with olive oil, salt and pepper, and put them on the barbecue with mild heat.

Remove them when they become tender and get nice colors.

Eat with green dressing and why not a few parmesan shavings to top.

Bon appétit!

green sauce


- 1 bunch parsley

- 2 legs of fresh mint

- 1.75 onces caper

- 2 teaspoon mustard

- 2 table spoon lemon juice

- 1 clove garlic, crushed

- 5 fl oz olive oil

- salt, pepper, a pinch of Cayenne pepper



  1. Wash and cut the legs of parsley and mint
  2. Mix all the ingredients in a blender
  3. Taste and rectify seasoning if necessary


This green sauce is perfect with all grilled vegetables, and especially delicious with green asparagus!

Marinated tuna kebabs


- 1 piece of fresh tuna

For the marinade:

- 1/2 cup fresh parsley sprigs

- 1/2 cup fresh coriander leaves

- 3 cloves garlic, bruised

- 1 teaspoon ground cinnamon

- 1 teaspoon ground cumin

- 1 teaspoon ground sweet paprika

- 1/2 cup lemon juice

- 1/4 cup olive oil

- 1 teaspoon grated lemon rind


  • The day before, cut the tuna into 3 cm cubes.
  • Blend or process all ingredients for the marinade until smooth
  • Combine tuna and marinade in a large bowl, miw well; cover and refrigerate overnight
  • Thread tuna onto 8 skewers, cook on barbecue until cooked as desired, turning once during cooking.
  • Serve with lemon wedges if desired.


Tip: Soak wooden skewers in water for several hours or overnight to prevent them from burning


Chicken brochettes, yoghurt dressing

  • 3 chicken breasts
  • 1 green pepper
  • 1/2 cucumber
  • 9 onces of cherry tomatoes
  • 7 onces fresh button mushrooms
  • 2 yoghurts
  • 1 teaspoon mustard seeds
  • 3 tablespoon lemon juice
  • 2 tablespoon olive oil
  • 1 tablespoon chopped chive
  • 1/2 teaspoon caraway
  • salt, pepper
  1. The day before, cut the chicken breasts to small pieces and leave them to marinate in 2 tablespoon of lemon juice and 2 tablespoon of olive oil.
  2. On the day, wash your mushrooms and cut them into chunks
  3. Wash the green pepper, seed it and cut it into straps
  4. Wash the cherry tomatoes
  5. Make your brochettes, alternating pieces of mushroom, chicken, pepper and tomato.
While it’s cooking on the BBQ for a few minutes, make the yoghurt dressing.
  1. Peel and cut the cucumber into very small pieces
  2. Mix yoghurt, mustard seeds, cucumber, lemon juice, caraway and chopped chive.


You’re ready to eat and enjoy!

BBQ roasted lamb for easter


What are your plans for your 2012′s easter menu? What about a delicious roast leg of lamb directly from your BBQ to launch for the season?

Here you go! Try this recipe of a marinated leg of lamb and make your Easter menu a delight for the whole family!


- 1 nice leg of lamb

- 3 lemons

- olive oil

- herbs: parsley, garlic, red onion, thyme, rosemary, pepper and salt



  • The day before, mix the juices of the 3 lemons, olive oil (quite a bit as you’ll have to baste the lamb with the mix), chopped herbs and garlic and red onion cut into 4.
  • Leave the leg of lamb overnight in this mix, turning it over from time to time (no need to wake up in the middle of the night though!!) so the lamb gets the smell and taste of all the herbs.
  • 1 h before serving, grill all sides of your leg of lamb until it’s nice and brown.
  • Wrap your leg of lamb in silver foil, spreading around it a good amount of the marinade.
  • Put the BBQ grid up to the maximum and leave your lamb to roast for about 1h or until nice and pink on the inside, turning it from time to time.


Done! You can enjoy your Easter meal roast leg of lamb with BBQ roast potatoes and green beans to make this meal delicious as well as healthy!