Safe barbeque meats/fish and salads is not just about avoiding the buns on the burgers.

Here are some easy tips to ensure your barbeque foods are free from gluten.

At a friend’s BBQ or your own home BBQ

To be totally sure of the safety of your food,

 It is a good idea to bring an individual disposable or a small portable BBQ to a friend’s house. BBQ meats generally have a marinade or sauce, going to someone else’s BBQ bring your own meat/chicken, this gives you control over what goes into your sauce or marinade. You can make kebabs with your favourite veg, meat or fish so when you get there, they will cook quicker than larger pieces. Or ask your host to leave some meat or chicken plain without marinade.

Avoid dips even if the host supplies gluten free crisps or snacks, only use dips if they are gluten free and do not share dips as there is a risk of cross contamination with gluten containing snacks.

If you are doing a BBQ at home where everyone in the house is not avoiding gluten, even if you have a designated gluten-free barbeque rack, use aluminium foil to wrap the food (as there could be residue on the rack).  Create a barrier between your food using aluminium foil as a barrier. These measures can prevent any gluten that may be stuck to the rack from touching your   and prevent your food from touching gluten containing food cooked alongside it, preventing cross contamination. Or the other alternative as suggested use a small disposable BBQ or a small portable one for the gluten free food.

As with the advice for cooking in the kitchen, separation is key. Tongs, forks, knives, cleaning brushes and all utensils are sources of cross-contamination. Have two sets of clearly labelled utensils for gluten-free foods and keep them away from the other utensils.

 

Marinade ideas for BBQ made without gluten

(These can be made in advance to enhance flavour, keep them in lidded jars in the fridge ready for an impromptu BBQ.

Tip: if you want to avoid chopping garlic or herbs for these marinades put everything in a jug and use a hand blender to blend.

When marinating meat and chicken the flavour and tenderness will be best if they are marinated overnight. For fish marinate for 2 to 3 hours before cooking.

Garlic, lemon, and mint marinade (ideal for chicken or large prawns, monkfish, salmon, or vegetables)

• 3 cloves of garlic made into a paste (if using shop bought garlic paste or lazy garlic choose a gluten free one)
• 1 cup of olive oil
• ½ cup of lemon juice
• ¼ tsp salt, cracked black pepper
• Handful of fresh mint leaves chopped.

1. Combine all the ingredients in a clean jar, put lid on and shake well.
2. This will keep in the fridge for 3 to 4 days.

Chinese style marinade (ideal for chicken, beef, pork, or vegetables) it also works well for strips of meat or chicken for stir-fry.

• 1 cup of vegetable or sunflower oil
• 1 tablespoon of sesame oil
• 1 tablespoon of gluten free sweet chilli sauce or Sriracha sauce
• 1 tablespoon of gluten free mango chutney (optional)
• 2 tablespoons of gluten free soy sauce
• 1 teaspoon of Chinese five spice
• Half a red chilli chopped finely

1. 2 cloves of garlic chopped to a paste (if using shop bought garlic paste or lazy garlic choose a gluten free one)
2. Combine all the ingredients in a clean jar, put lid on and shake well.
3. This will keep in the fridge for 3 to 4 days.

Sweet sticky, smoky marinade (ideal for chicken, pork ribs or lamb)

• 1 cup of gluten free tomato ketchup
• 1 tablespoon of olive oil
• 1 tablespoon of smoked paprika
• 1 tablespoon of dark brown muscovado sugar
• 1 tablespoon of gluten free soy sauce
• 2 cloves of garlic chopped to a paste (if using shop bought garlic paste or lazy garlic choose a gluten free one)

1. Combine all the ingredients in a clean jar, put lid on and shake well.
2. This will keep in the fridge for 3 to 4 days.

Italian style marinade (ideal for meat, fish, poultry, and vegetables)

• 1 cup of olive oil
• 3 cloves of garlic chopped to a paste (if using shop bought garlic paste or lazy garlic choose a gluten free one)
• ¼ teaspoon of dried oregano
• 100g (half jar) of sundried tomatoes in oil (chopped small)
• 3 tablespoons of balsamic vinegar
• Handful of fresh basil leaves, chopped
• ¼ teaspoon of sea salt and coarse ground black pepper

1. Combine all the ingredients in a clean jar, put lid on and shake well.
2. This will keep in the fridge for 3 to 4 days

Indian yogurt marinade (great with chicken thighs or fillets or on salmon)

• 300 ml of Greek style natural yogurt
• 2 tablespoons of lemon juice
• 2 cloves of garlic chopped to a paste (if using shop bought garlic paste or lazy garlic choose a gluten free one)
• ½ teaspoon of ground turmeric
• ¼ teaspoon of garam masala
• ¼ teaspoon of ground coriander
• ¼ teaspoon sea salt and ground black pepper
• 2 tablespoons of chopped fresh coriander.

1. Mix all the ingredients together and it will keep in the fridge for 2 to 3 days

Salad selection

Two types of broccoli salad, one creamy and filling the other light and tangy

Cheesy Broccoli Salad

Serves 4

Prep time 10mins Cooking time 5mins

Ingredients

• 320g of broccoli florets
• 1 red onion, dice small
• 8 smoked streaky rashers or 60g of diced bacon
• 150g Cheddar cheese, grated
• 100g of cherry tomatoes halved
• For the dressing
• 5 tablespoons of gluten free mayonnaise
• 2 tablespoons of cider vinegar
• 2 tablespoons of caster sugar

Method:

2. Grill the bacon until it is crispy allow to cool slightly and chop into small pieces (lardons)
3. Immerse the broccoli into boiling water for 2 minutes and drain, then immerse it into iced cold water and drain again. Put the florets onto kitchen paper to absorb any water left.
4. In a small bowl combine the mayonnaise, sugar, and vinegar.
5. In a large serving bowl toss the broccoli, tomato halves, cheese, and bacon, then stir in the dressing.
6. Tip: do not put the dressing on this salad until just before serving

 

Light and tangy broccoli salad

Serves 4

Prep time 7mins. Cooking time 15mins

Ingredients

• 220g of broccoli florets
• 100g of cooked gluten free pasta
• 1 long sweet red pepper (Ramiro pepper)
• 2 large oranges
• 2 tablespoons of olive oil
• 1 tablespoon of gluten free wholegrain mustard
• 1 tablespoon of honey
• 2 tablespoons of toasted sunflower and pumpkin seeds
• ¼ teaspoon of salt and ground black pepper

Method:

1. Cook the gluten free pasta in ample amount of boiling water with a dash of olive oil and then cool completely under cold water. Drain it well.
2. Immerse the broccoli into boiling water for 2 minutes and drain, then immerse it into iced cold water and drain again. Put the florets onto kitchen paper to absorb any water left.
3. Cut the pepper into strips.
4. Zest one of the oranges, and squeeze the juice form both oranges
5. In a small bowl combine the orange juice and zest with the olive oil, mustard, and honey.
6. In a large serving bowl toss the pasta, broccoli, peppers with the dressing and seasoning.

 

Avocado and bean salad

Serves 8

Prep time 15mins

Ingredients

• 1 x 400g tin of mixed beans(drained)
• 1 x 400g tins of chickpeas(drained)
• 1 x 150g tin of sweetcorn (drained)
• 4 ripe tomatoes, dice
• 2 ripe avocadoes
• 2 mixed colour peppers (diced)
• 2 limes
• 3 tablespoons of olive oil
• ½ teaspoon of sea salt and ground black pepper
• Generous handful of fresh coriander chopped

Method

1. In a large bowl combine the beans, sweetcorn and diced peppers and tomatoes.
2. In a smaller bowl add the juice of the two limes and combine this with the olive oil and seasoning.
3. Peel the avocados and cut the flesh into large dice, add this to the beans and vegetables, add the dressing and finish off with chopped coriander.
4. This salad is best dressed in advance to allow the dressing to absorb into the beans if you want to make it well in advance do not add the avocado until the last minute.

 

Tomato, mozzarella, and rocket salad with pinenuts

Serves 6

Prep time 15 minutes

Ingredients

• 500g ripe tomatoes Sliced
• 2 tablespoons of toasted pinenuts
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Handful of rocket leaves
• 150g of buffalo mozzarella
• 1 tablespoon of gluten free pesto
• 1 tablespoon of olive oil
• ¼ teaspoon sea salt and pepper

Method

1. Slice the tomatoes and the mozzarella in rings, lay out on a platter, alternate tomato, mozzarella to fill the platter.
2. In a small bowl mix the oil and pesto with the seasoning and on to the salad.
3. Dress with rocket leaves and toasted pinenuts

Herby potato salad

Serves 8

Prep time 10mins Cooking time 20mins

Ingredients

• 1kg of baby salad potatoes (cooked in boiling salted water for 15/20 minutes depending on size)
• 3 cloves of garlic
• Bunch of Italian flat parsley
• Bunch of chives
• Juice of 2 lemons
• 100ml of olive oil
• ¼ teaspoon sea salt and black pepper

Method:

1. When the potatoes are cooked, drain, and allow to cool.
2. In a food processor or with a hand blender, blitz the oil, garlic, lemon juice, parsley, and chives.
3. In a large bowl toss the dressing with the potatoes and season with salt and pepper

Courgette and carrot ribbons with ricotta and mint

Serves 4

Prep time 15mins

Ingredients

• 3 Courgettes
• 1 carrot
• Zest and juice of a lemon
• 1 red chilli (chopped finely)
• 100g of soft ricotta cheese
• 12 mint leaves chopped
• 2 tablespoons of pomegranate seeds(optional)
• Sea salt and black pepper

 

Method

1. Using a peeler pare the courgettes into ribbons or strips, peel the carrot and cut into ribbons.
2. Toss the courgettes and carrot in a bowl with the chilli, lemon juice, ¾ of the mint, some sea salt and black pepper.
3. Put onto a plate and garnish with the lemon zest, the rest of the mint and dollops of the ricotta. Sprinkle with pomegranate.

Sauté  aubergine, sweet potato, and quinoa salad.

Serves 4

 

Ingredients

• 2 tablespoons olive oil
• 1 large aubergine, diced
• 1 medium sweet potato, diced
• 2 cloves garlic chopped to a paste
• 160g quinoa
• ½ cucumber, diced
• 200g cherry tomatoes, halved
• small bunch mint, chopped
• small bunch of flat parsley, chopped

 

For the dressing

• juice 1 lemon
• 5 tablespoons of natural yogurt
• 2 tablespoons of tahini
• 1 tablespoon of Maple syrup

Method

1. Cook the quinoa as per instructions on pack. allow to cool, toss through it with a fork while cooling.
2. Heat the oil in a frying pan over a medium-high heat and add the small diced sweet potato, sprinkle with smoked paprika and salt.
3. Cook until almost soft and add the aubergine. Cook for 10 mins until soft and cooked through
4. Meanwhile Combine all the ingredients for the dressing and season to taste. Season and stir in the cucumber, tomatoes, and herbs. Add half the dressing and toss to coat.
5. Scatter over the aubergine and sweet potato and drizzle over the rest of the dressing to serve.