National BBQ Week

Celebrating one of our favourite things about summer - it's National BBQ week...

Yesterday marked the beginning of National BBQ Week and we are more than willing to take part until June 1st (and for quite a while after that too!) Our lodges and cottages have their very own barbecues and outdoor furniture for warm evenings when you want to eat outside! As Lagnakeil is self-catering accommodation, we have scoured the internet for some of our favourite BBQ recipes...

Halloumi Kebabs with Thyme and Lemon Baste

2 medium courgettes

1 large red onion
250g low fat halloumi cheese, cut into 16 chunks
16 cherry tomatoes
For the lemon baste
1 tbsp olive oil
2 tbsp lemon juice
2 tsp fresh thyme leaves (preferably lemon thyme)
1 tsp Dijon mustard
pitta bread, to serve

Whisky Glaze Spare Ribs with BBQ Sauce

Pork Spare Ribs

THE RUB:

2tbsp smoked paprika
1tbsp cumin
½tbsp ground cardamom
1½tbsp ground pepper
1tbsp salt

WHISKY & COKE BBQ SAUCE:
250ml brown sauce
250ml cola
125ml whisky (We recommend Oban 14 year!)
2tbsp Cajun spice mix
4tbsp honey
2tbsp soy sauce

Marinated Fish Kebabs

500 g monkfish tail (or cod or haddock), from sustainable sources, ask your fishmonger, trimmed of all skin and bone and cut into 2.5cm cubes (Oban is known for its amazing seafood!)
6-8 skewers or sticks fresh rosemary, lower leaves removed, tips kept on
255 g new potatoes, boiled, halved

FOR THE MARINADE
2 thumb-sized pieces fresh ginger, thinly sliced
juice and zest of 1 lemon
1 teaspoon turmeric
2 cloves garlic
2 dried chillies, crumbled
1 handful fresh mint
4 tablespoons natural yoghurt

Grilled Peaches With Grappa (One for the Grown-Ups)

4 large white peaches
1 vanilla pod
4 tsp caster sugar
3½ fl oz/100ml grappa or brandy

For more information on our self-catering accommodation, please contact colin@lagnakeil.co.uk