Everyone knows Jamie Oliver! The celebrity chef can not only put together an entire menu in 15 or 30 minutes, but also prepare great dishes on the grill. As the grilling season begins, we've put together a few of Jamie Oliver's best grilling recipes that are ideal for a barbecue evening with friends and family. Whether meat, fish or vegetarian – there are great recipes here for every grill king.
Grilling recipes from Jamie Oliver – grilled meatloaf
Ingredients for 8 people, preparation time: 1 hour 50 minutes
1 medium carrot, peeled
400 g minced beef
400 g minced pork
1 clove of garlic, peeled and minced
2 fresh bay leaves, crushed
2 TL Worcestershire -Sauce
100 g breadcrumbs
1 tsp sea salt
1 teaspoon freshly ground black pepper
2 large eggs
150 g cheddar cheese, optional
for the sauce:
100 ml BBQ-Sauce
50 ml Tomato ketchup
Tabasco sauce
Chili sauce
1 large onion
1 green pepper, deseeded
Light the grill and arrange coals on opposite sides of the grill to create a ravine. This creates areas of direct and indirect heat and the meat is cooked evenly. Place a drip tray in the center of the grill, cover with the lid and let it heat like an outdoor oven. A temperature of around 160 degrees Celsius should be achieved.
To make your sauce, mix the BBQ sauce and ketchup with a few drops each of Tabasco and chili sauce, then set aside. Finely dice the onion, peppers and carrots, then place in a large bowl with theminced meat, garlic, bay leaves, Worcestershire sauce, breadcrumbs, salt and pepper. Beat the eggs and add them to the mixture, then knead with your hands. Grate half of the cheese (if using) and continue kneading.
Place the mixture on a clean work surface and shape into a rectangular loaf (approx. 25 cm long). Using the handle of a wooden spoon, make four diagonal incisions (about 1cm deep) in the top of the loaf at 3cm intervals, then pour in half the sauce. Place the meatloaf on a large piece of aluminum foil or in an old roasting pan and then place it in the middleof the grill. Cover and cook for 1 hour to 1 hour 15 minutes. Sprinkle the rest of the grated cheese on top and continue to cook with the lid on for a minute until melted. Remove, let rest on a board for about 10 minutes, then slice and serve with the remaining sauce.
Side of salmon grilled on the skin with cucumber yoghurt
Ingredients for 6 people, preparation time: 20 minutes
1.5 kg salmon side with skin
1 lemon (rind and juice)
1 bunch of fennel greens or basil (finely chopped)
olive oil
Sea salt
freshly ground black pepper
1 cucumber
300 ml fat-free natural yogurt
1 fresh red chili pepper (deseeded and finely chopped)
1 small bunch of fresh mint or oregano (chopped)
extra olive oil
Fish should be grilled over moderate heat. If the grill is too hot, the skin will crisp up before the meat is cooked. Brush the grill grate clean,so that the fish doesn't stickand light it. If your grill is smaller, you can cut the salmon in two.
The salmon filletPlace on the work surface (skin facing down) and use a sharp knife to make even 1 cm deep incisions. Sprinkle with lemon zest and most of the chopped fennel leaves and basil, pressing the herbs into the incisions. Rub the fish lightly with olive oil and season with salt and pepper. Spread the spices more generously on the skin side, as they will fall off during grilling.
When the grill is ready, place the salmon directly on the grill, skin side down. After about 4 minutes the skin should be nice and golden brown. Carefully turn the salmon with a meat fork or spatula and grill on the other side for another 2-3 minutes. While it is grilling, remove the skin from the meat and place it around the edge to make it crispy.
Carefully remove the salmon from the grill and place it on a nice serving platter or board. Allow to cool a little, then break the skin into pieces.
Halve the cucumber lengthwise, remove the seeds, chop them up and put them in a bowl with the yogurt. Balance the flavors with the lemon juice, half the chopped chilies and half the chopped mint. Drizzle with a little extra olive oil and season with salt and pepper to taste.
In four minutes, cut the salmon into six pieces with a fork. Serve with the cucumber yogurt and sprinkle with the rest of the chopped chili peppers and fresh herbs. Make sure everyone gets a piece of the crispy fish skin!
Grilled trout in newspaper
Ingredients for 4 servings, preparation time: 45 minutes
2 whole trout, cleaned
1 bunch of fresh coriander
2 stalks of lemongrass
4 cloves of garlic
5cm piece of ginger
1 fresh red chili pepper, optional
6 fresh, frozen or dried Kaffir lime leaves
4 limes
olive oil
Wash the fish under cold water and pat dry with kitchen paper. Remove the stems from the bunch of coriander and crush them in a mortar and pestle. Keep the leaves for garnish. Remove the hard outer leaves from the lemongrass, cut them and put them in the mortar. Peel, cut and add the garlic and ginger. Add the lime leaves and chili and press vigorously to release all the flavors.
For each trout, take a large double sheet of newspaper and place baking paper on top. Slice 3 limes and place in a line in the center of each newspaper. Place the fish on top and stuff with half of the herb mixture. Season with sea salt and drizzle with oil. Add a few more lime slices, salt and olive oil on top.
Wrap the newspaper around the fish and tie it with string. Submerge both packets in a bucket of water and leave for no more than 5 minutes.
Grill the packages for 30 minutes. The newspaper will be black, but don't worry - the most important thing is that the fish is cooked perfectly. Remove the fish from the paper, drizzle with olive oil, sprinkle with coriander leaves and serve with lime.
Grilled chicken with pineapple salsa
TheJamaican jerk chickenis a classic recipe for Caribbean cuisine. The secret to the wonderful taste is in the special marinade. Watch the video below to find out more!
Delicious sticky pork ribs
Nutritional information per serving: 676 calories, 41.2 fat, 61.5 grams protein, 138 grams carbohydrates, 12.6 sugar.
Ingredients for 8-10 people:
6 kg pork ribs
fresh rosemary sprigs
1 Orange
2 THE Fenchelsamen
5 cloves
1 teaspoon cumin
1 teaspoon freshly ground black pepper
Sea salt
2 tablespoons sweet smoked paprika
A few sprigs of fresh thyme
3 cloves of garlic
For the grill sauce:
120ml Tomato ketchup
A few drops of Tabasco
3-4 tbsp liquid honey
3 tbsp apple juice
A few drops of Worcestershire sauce
Balsamic-Essig
1 garlic clove (finely grated)
Preheat the oven to 160 degrees. Using a mortar and pestle, grind the fennel seeds, cloves, cumin, black pepper and a good pinch of sea salt until you have a coarse powder. Add the peppers, thyme leaves and the leaves of 3 - 4 rosemary sprigs, crush them and add the garlic cloves.
Place the ribs in a large roasting pan, sprinkle with the spice mixture and massage to ensure all the meat is well seasoned. Place the ribs with the curved side in the roasting pan and add the rosemary sprigs and orange juice. Cover the roasting pan with a double layer of aluminum foil and bake on top for 3.5 - 4 hours or until the meat between the ribs feels tender when pinched with your fingers.
About 1 hour before dinner, light the grill and give the coals time to get nice and hot.
For the barbecue sauce, put all the ingredients in a bowl. It's not necessary, but would be nice to put it on the heat for a few minutes to get a uniform mixture more quickly.
Cut the ribs into pieces after roasting, then brush generously with the sauce. Place the ribs on the cooler edge of the grill to give them a delicious smokiness.
As soon as the sauce begins to dance on the ribs, turn them over. Keep the temperature low and begin to build up layers of the glaze. You can also cook the ribs in a baking sheet under the broiler for 5 to 10 minutes or until nice and crispy on the outside.
For quick coleslaw, you can grate seasonal vegetables such as red and white cabbage, beets, onions, radishes and apples. Then season everything with natural yogurt, Dijon mustard, sea salt, black pepper and lemon juice. Complete the taste with a pinch of coriander.
Grilled vegetables with feta and tabbouleh
Nutritional values per serving: 215 calories, 10.5 grams sugar, 9.8 grams fat, 8.9 grams protein, 20.6 grams carbohydrates
This is a great meat-free grilling recipe. It's really interesting way to grill a whole slice of feta cheese. This creates a beautiful contrast between the beautifully golden outside and the soft, creamy center.
Ingredients for 8 people:
150g feta cheese
½ bunch of fresh oregano
olive oil
Sea salt and freshly ground black pepper
2 red onions
1 large eggplant
1 bunch of fresh parsley
3 Zucchini
2 handfuls of tomatoes of different sizes and colors
1 garlic bulb
50g peeled whole pistachios
2 tbsp liquid honey
For the tabbouleh side dish:
250g fine bulgur
1 bunch of fresh mint
1 bunch of parsley
½ cucumber
1 lemon
olive oil
Light the grill. Put the feta in a bowl with half of the oregano leaves, a dash of olive oil, a pinch of sea salt and black pepper and let it marinate. Cut the onions into strips, halve the eggplant lengthways and pick the parsley leaves.
Cook the bulgur according to the package instructions, then rinse, drain and let cool. Pick the mint and parsley leaves and chop finely. The cucumber too. Once the bulgur has cooled, mix it with the mint, parsley and cucumber, season with a squeeze of lemon juice and a pinch of salt and pepper.
Once the grill is hot enough, grill all the vegetables and garlic and transfer to a cutting board. Chop the vegetables, press the garlic cloves and crush the tomatoes. Drizzle with olive oil and sprinkle with fresh herbs.
Gently grill the marinated feta directly for about three minutes or until it becomes golden and crispy, then gently turn and grill for another minute or two.
Toast the pistachios in a small pan over medium heat until lightly golden, then add the honey and caramelize the nuts, stirring and tossing constantly. After a few minutes, remove from the pan and place on oiled baking paper. Once the pistachios have cooled and hardened, chop roughly and set aside.
Place the tabbouleh salad on a plate and arrange the grilled vegetables on top. Place the feta in the middle, drizzle with a little extra olive oil and sprinkle the crunchy pistachios on top. Can also be served with toasted flatbread.
Vegetable skewers with halloumi cheese
Ingredients for 6 people, preparation time: 30 minutes
120g halloumi cheese
1 yellow pepper
1 Zucchini
140 g cherry tomatoes
½ bunch of fresh mint
½ a fresh red chili, optional
1 lemon
olive oil
freshly ground black pepper
Soak 6 wooden skewers in a bowl of cold water. This prevents the wood from burning on the grill.
Cut the halloumi cheese into 2cm pieces then add to a large bowl. Halve the peppers, remove the stem and seeds and cut into 2cm pieces. Add to bowl.
Halve the zucchini lengthwise, then cut into half-moon slices, ½ cm thick. Add the zucchini and tomatoes to the bowl too.
Finely chop the mint leaves. Carefully deseed the chili pepper and chop finely. Grate the lemon peel with a nutmeg grater and add it to the bowl along with the mint, chilli (if using) and 2 tablespoons of olive oil. Season with a pinch of pepper.
Light the grill. Lightly grease a baking tray with oil and set aside. Place the halloumi cubes, cherry tomatoes, peppers and zucchini pieces on the skewers.
Place on the greased tray and cook under the broiler for 10 to 12 minutes, or until the cheese is golden and the vegetables are soft.
