Wow your guests this summer with clever recipes you wouldn’t normally cook on the barbecue, from tacos and chicken curry to the best veggie skewers – you’re in for a treat
recipes GOOD FOOD TEAM photographs JAMES LEE
Noodle salad with lemongrass pork patties
If you only have a small barbecue this recipe is ideal as the patties don’t take up much room on the grill and they cook quickly, too – the bulk of the work is done beforehand. The pork mix can also be used to make four fragrant burgers that can be served in buns with salad if you prefer.Barney Desmazery
SERVES 4-6 PREP 45 mins COOK 20 mins EASY
For the patties
3 garlic cloves thumb-sized piece of ginger stalks from a small bunch of coriander, leaves reserved for the salad 2 sticks of lemongrass 1 red chilli, (deseeded if you like) 1 small bunch spring onions, white parts and green parts separated 500g pork mince 1 tsp fish sauce 1 tbsp soy sauce sunflower oil, for barbecuing
For the dressing
2 tbsp fish sauce 2 tbsp light brown soft sugar 2 tbsp sweet chilli sauce, plus extra to serve 2 limes, 1 zested, both juiced
For the salad
4 nests rice vermicelli noodles 2 handfuls ready-to-eat beansprouts 2 carrots, finely shredded or peeled into ribbons handful of green beans, topped and tailed and finely sliced large handful of roasted peanuts, roughly chopped, to serve
1 To make the patties, put the garlic, ginger, coriander stalks, lemongrass, chilli and whites from the spring onions onto a board and keep chopping with a large knife until as finely chopped as possible – you can also use a mini food processor for this. Tip into a bowl and add the pork mince, fish sauce and soy sauce and scrunch everything together with your hands until fully combined. Split into 12 and shape into balls, then flatten into small patty shapes. Move to a tray, cover and chill until ready to cook. Will keep chilled for a day.
2 To make the dressing whisk all the ingredients together and set aside. For the salad, cook the noodles following pack instructions, then rinse under cold water and drain well. Toss the noodles with the beansprouts, carrots, green beans, green parts of the spring onions and most of the reserved coriander leaves. The dressing can be made up to two days ahead and kept chilled, and the salad ingredients can be tossed together then covered and chilled the day before.
3 To cook the pork patties, heat the barbecue until the coals are glowing orange with a grey ash on them. Drizzle and rub the patti
