Fri | Dec 3, 2021

Backyard barbecue made simple

Published:Tuesday | June 19, 2018 | 12:00 AMJody-Anne Lawrence/ Staff Reporter

Nothing says summer more than a backyard barbecue, and Chef Noel Cunningham shared a few tips and recipes to keep us on track for this appetising season.

First, he advises hosts and hostesses to plan ahead so that they can get the easy things like the sauces and marinades out of the way early. A barbecue does not have to cost you an arm and a leg. Try using things that are in season so that you are able to cut costs as it pertains to groceries. Cunningham added that the barbecue is all about the flavour, which we can agree on.

"When we think about summer, we think about spicy and sweet, but don't be afraid to add to take it a step further with sharp flavours to add dimensions to your dishes," he told Food.

Cunningham shares a few recipes for both food and cocktails to help make our lives easier for planning this summer.


Tropical Lime Margarita





Makes 1

2 oz tequila

1 1/2 oz Triple Sec

3 ounces fresh-squeezed lime juice

2 ounces simple syrup or to taste (see recipe below)

1 to 2 cups ice cubes

coarse salt, for rimming the glass

Lime slices, garnish




Take a lime wedge and rub the rim of a serving glass so it is moist, then dip the edge of the glass into salt. Put glass aside then in a blender, combine tequila, Triple Sec, lime juice, simple syrup, and ice. Blend until ice is just crushed and mixture well blended.

Serve in already rimmed garnish with lime slice and enjoy.


How to make simple syrup:


Dissolve 2 cups sugar in 1 cup water, until the water boils. The longer you boil the water, the stronger the syrup. Store mixture in the refrigerator. Use in place of granulated sugar in drinks and cocktails.


Pimm's Ginger Cup


Makes 1




2 oz ginger beer

2 oz Pimm's No. 1

0.5 oz lime or lemon juice

3 mint leaves

Thinly sliced cucumber and lemon for garnish

Crushed ice




Muddle mint leaves and lime juice in the bottom of the glass with a muddler or a spoon until mint leaves are crushed. Add crushed ice then pour Pimm's, top with the ginger beer and stir lightly to combine. Garnish with extra mint leaves, lime and cucumber wedges. Cheers!


Peach Basil Smash


Makes 1




1/2 ripe peach, diced

juice from 1/2 lemon

1 ounce simple syrup

6 basil leaves, plus extra for garnish

2 ounces bourbon

crushed ice




In an old-fashioned glass muddle together peach, lemon juice, simple syrup and basil leaves.

Pour in the bourbon, fill the glass with crushed ice top with soda water stir and garnish with fresh basil leaves.


Beef sliders with gorgonzola cheese and basil remoulade





1lb ground beef

1 tbsp finely chopped garlic

1 tsp freshly ground black pepper

1 tsp salt

chopped onion

chopped thyme

6 buns or rolls split in half

gorgonzola cheese

Basil remoulade


chopped basil


salt and pepper to taste




Preheat a grill to 350 degrees F.

Combine the onion, garlic, pepper, and salt in a small bowl then add to ground beef along with eggs and breadcrumbs. Stir until mixture combine. Form small round patties and put aside to rest. To make remoulade, combine all ingredients in a blender and blend until smooth and creamy then out to chill.

Place the burgers on the griddle and cook for 3 to 4 minutes per side. Finish in the oven if desired. Meanwhile, wrap the buns in foil and place in the oven for 5 to 10 minutes. Remove the buns from the oven. Spread a small amount of remoulade on each bun, top with burger patties and cheese. Serve immediately and enjoy.


Greek Salad





Salad dressing

1/4 cup olive oil

2 tablespoons red wine vinegar

2 tablespoons balsamic vinegar

1/2 teaspoon dried oregano

1/4 teaspoon sea salt

1 clove of garlic, very finely minced

Juice from 1/2 lemon

For the salad

1 green medium diced sweet pepper,

1 cucumber, diced

cherry or grape tomatoes, cut in half

1/4 small red onion, diced

1/2 cup feta cheese, crumbled or cut into small pieces

1/2 cup of pitted black Kalamata olives

chopped romaine lettuce




Make the dressing by mixing the oil, vinegar, lemon juice, garlic, oregano, salt, pepper and sugar. Let the dressing marinate for at least 30 minutes or overnight.

Cut all the veggies so that they are roughly the same size. Add the bell peppers, cucumber, cherry tomatoes, red onion, feta cheese, and olives to a large bowl. Pour the dressing over the top and toss to coat.

To assemble add chopped lettuce to plate then top with cucumber mixture add extra feta to the top and enjoy.