karl_lembke (karl_lembke) wrote,

Barbecue recipes from Scotland

Set up the umbrella, it's barbecue time in Scotland! Writer Andy McGregor reminds the readers of The Scotsman that barbecue isn't "just about burgers, sausages, and overdone steaks."

Recipes in the article are:

  • Potato and horseradish salad

  • Garlic and lemon couscous salad

  • Meat barbecue marinade or sauce

  • Fish barbecue marinade

  • Spicy chick-pea burgers

Potato and horseradish salad
(serves six to eight)


1kg (2.2lb) baby potatoes, washed, cooked and dried
500g (1.1lb) mayonnaise
4 tbsp creamed horseradish
2 bunches spring onions, chopped, washed and dried

10g fresh mint, chopped
Squeeze of lemon juice
Salt and black pepper


Place the cooked potatoes in a large bowl or pot. Add the mayonnaise, horseradish, spring onion, mint and lemon juice and mix through gently with a wooden spoon. Add salt and pepper to taste. Cover and refrigerate until serving.

Garlic and lemon couscous salad
(serves six to eight)


500-600g (1.1-1.3lb) couscous
5-6 cloves garlic, crushed
Half a red chilli, de-seeded and finely chopped
30g (1oz) coriander, chopped
1 onion, finely diced

1 red pepper, chopped
1 yellow pepper, chopped
200g (7oz) green beans, blanched then chopped
100ml (3.5fl oz) veg stock
Zest and juice from 2 lemons

500ml (17.6fl oz) tomato juice
Olive oil
Salt and pepper


Place the couscous in a bowl and cover with water. Stir thoroughly and leave for five to ten minutes. In a pan, heat some olive oil then toss in the onion, chopped peppers, green beans, garlic and chilli and sauté for one to two minutes. Add the coriander, vegetable stock, lemon juice and lemon zest and cook in for a further minute. Add the vegetable mixture to the couscous and stir in thoroughly, then add the tomato juice and a little more olive oil, stirring again. Leave to sit for another five to ten minutes, stir again. Season.

Meat barbecue marinade or sauce
(Works well as either - use with chicken or pork)


50ml (1.7fl oz) soy sauce
50ml (1.7fl oz) golden syrup
10g chopped tarragon
2 tsp garlic salt

1 tsp paprika
1 tsp minced ginger
Juice from 1 lemon


Mix ingredients together and lightly brush on meat before barbecuing, or bring to the boil carefully and simmer for five minutes to use as a sauce.

Fish barbecue marinade


50ml (1.7fl oz) soy sauce
50ml (1.7fl oz) lime juice
50ml (1.7fl oz) white wine vinegar
50ml (1.7fl oz) olive oil

2 tsp sea-salt
1 tsp ground black pepper
1 clove garlic, crushed
2 tbsp sesame seeds
15g fresh coriander, chopped


Mix all the ingredients together and marinate the fish for one hour before cooking.

Spicy chick-pea burgers
(serves six to eight)


500g (1.1lb) chickpeas, cooked and drained
5-6 cloves garlic, chopped
Juice from 1 lemon
30g (1oz) fresh coriander, chopped
20g fresh parsley

1 red chilli, de-seeded and chopped
Salt and ground black pepper
Olive oil
Fresh breadcrumbs


Place the chickpeas in a food processor, adding just enough oil to make a paste. Add the coriander, parsley, chilli, garlic and lemon juice and process thoroughly. Taste and season. Remove into a bowl and stir breadcrumbs into the mix. Shape into burgers and cook five minutes on each side.

Recipes from the United Kingdom don't have to be "nasty, British, and short".
Tags: cooking
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