My Ultimate Gluten Free BBQ Recipes

It’s no secret that Theo and I love hosting. Our absolute favourite event is a BBQ. This isn’t just for hot-grill-summer. Come rain or shine, it’s always BBQ season in our home. Seriously, we even have a BBQ on Christmas Day. Perhaps the best gift I’ve ever given Theo is a Green Egg BBQ for his birthday a few years ago – he is obsessed, the undisputed BBQ chief. So, whilst he’s grilling away, I’m in charge of the sides.

You know I adore potatoes in any form. So of course, I have a special version of my famous roast potatoes. Being gluten intolerant means, everything is GF – except for Theo’s bread, because those who are GF people know it’s just not the same. Today, I’m excited to share our top BBQ recipes, all of which are gloriously GF.

I’ve called on some of my best friends (who also love to host) for their most delicious recipes, which I always look forward to. Are you FIRED up for some GRILL-iant recipes? The STEAKS are high. Let’s go…

The Meat (Veggies… scroll down a bit!)

Theo’s Wagyu Smash Burger

These are to die for. T has perfected this recipe. During a BBQ, we prefer to spread the food out throughout the day, and these babies always make an appearance at the tail end of the night to soak up all the cocktails. To say “they go down a treat” is an understatement. Here’s how you can make them:

Makes 4

Ingredients:

Burgers:

·       400g Wagyu mince meat

·       2 tbs. French’s Classic Yellow mustard

·       2 tsp. garlic powder

·       2 tsp. onion powder

·       Good pinch of salt

·       Brioche buns

·       American cheese slices (the fake stuff is best!)

Burger Sauce:

·       250ml French's Classic Yellow mustard

·       125ml Tomato ketchup

·       125ml Mayonnaise

·       4 tbs. Sugar

·       1 tbs. Onion powder

·       1 tbs. Garlic powder

·       1 shallot

·       1 gherkin

·       Salt + pepper to taste.

Method:

Burgers:

·       Mix everything together in a bowl with your hands. Best to do a day before for the flavours to mix overnight and chuck in fridge.

·       When time to cook, roll the mince into patty balls of 100g each. Get a skillet (or your BBQ) nice and hot temperature wise. First place some rings of raw onion in a small tower onto the heat for one minute. Then add the patty ball on top and smash flat with a press. Cook for maximum a minute and flip.

·       Once flipped add the cheese slice and cook the same amount of time but covered (either by lid of BBQ or cover skillet with a touch of water in pan).

·       Cut brioche bun in half and toast for a minute on the skillet.

·       Add burger sauce to bottom of bun, a smash patty, some more sauce and then top of bun.

Burger sauce:

·       Combine mustard, ketchup and mayonnaise in a bowl, then stir through the sugar, and then the onion powder and garlic powder.

·       Dice the shallot and gherkin and stir these into the mix.

·       Finish with salt + pepper to taste.

Trung’s – better than KFC – Fried Chicken

Heartbreakingly, due to being gluten-free, I hadn’t eaten fried chicken for over 15 years before our good friend Trung made this for me. This recipe is so good that a little tear of happiness ran down my cheek after every bite. For those who aren’t GF, you would never know the difference, so you’ll absolutely love these too. Thinking about the crunch and juiciness of these, I’m tempted to get up and make these now! I know there are a lot of ingredients, but they are so worth it.

Ingredients:

Step 1: Dry Coating:

·       3 cups rice flour

Step 2: Wet Coating:

·       3 eggs

·       330ml soda water

·       1 tbsp. salt

·       1 cup rice flour

Step 3: GF Seasoned Coating:

·       2 cup rice flour

·       1 cup tapioca flour

·       1/ cup potato starch

·       1/2 tbsp. ground thyme

·       1/2 tbsp. dry mustard powder

·       1/4 tbsp. dry basil

·       2 tbsp. smoked paprika

·       2 tbsp. white pepper

·       1 tbsp. celery salt

·       1 tbsp. garlic salt

·       1/4 tbsp. oregano

·       1 tbsp. black pepper

Overnight Buttermilk Marinade (Optional!)

·       400ml buttermilk

·       1 tsp. sweet paprika  

·       1 finely grated garlic clove

·       1 tsp. dried oregano

·       1 tsp. salt

Method:

Step 1:

Marinade your chicken with your choice of seasoning or if doing overnight buttermilk follow the ingredients.

Step 2:

Make the gluten-free coating by mixing together the ingredients in a large bowl or tray. Remove the chicken from the fridge and coat the pieces in the flour mixture. Rub generously over chicken (there should be some scraggly bits).

Step 3:

Pour enough extra oil into a large wok to come one-third of the way up the side. Heat over medium-high heat until a wooden spoon dipped into the oil causes bubbles to form. Reduce heat to medium. Carefully place half the chicken into the wok and cook for about 5 minutes or until a light golden colour. After 5 minutes, remove from oil onto a cooling rack and rest for 10 minutes, while you cook the rest of the chicken.

Step 4:

After both batches have rested for 10 minutes, place the chicken in two batches again back into the wok with the same oil for a second fry for another 5 minutes or until the pieces are deep golden brown and cooked through. Drain on paper towel.

If you don’t want to double fry can just fry until cooked.

Fancy a bit on the side?

Laura’s (simple-yet-delicious) Green Bean Salad

You know when you taste something, and it is so bloody tasty that you think “Wow – there must be more to it than that?!”. Well, this salad perfectly encapsulates this. Fresh, crunchy, and delish. Everyone will be coming back for more.

Makes: Best thing about this is you can eyeball how many you need depending on party size.

Ingredients:

·       Good quality green beans (I’d recommend a large handful per person)

·       Good quality extra virgin olive oil. My fav is from Sitalia

·       Sea salt

Method:

·       Boil water (just enough to cover your green beans)

·       Chuck in your green beans for about 5 mins. You want them crunchy (not soft!) so keep an eye on them.

·       Drain and rinse with cold water to keep the colour and the crunch.

·       Drizzle with loads of olive oil, sprinkle on salt, mix and serve.

That really is it. You’ve got to taste it to believe it.

My Moreish Crushed Parmesan Potatoes

I feel like I’d be thrown out of my own home if I didn’t make these for every BBQ.  Absolute star of the side-show! Trust me on this… make more than you think you’ll need. They’re unreal cold too.

Ingredients:

·       New potatoes (a few handfuls per person)

·       Garlic

·       Butter

·       Olive Oil

·       Parmesan

·       Salt + pepper

Method:

·       Cut the top of the garlic off and drizzle with olive oil and salt. Wrap it in foil and put it in the oven at 180 for about 45 minutes.

·       Meanwhile, boil your potatoes whole until very soft. I usually boil them for around 35 minutes.

·       Next, in a pan, melt approx. 150g of butter and 100ml of olive oil into a pan.

·       When the garlic is done, squeeze all the delicious, cooked garlic into the butter and oil mix. You can even do this the day before and if you’re under time pressure.

·       When the potatoes are boiled, put them one by one into a baking tray and squash them with the back of a spoon. Don’t overlap the potatoes. I’ve been known to make 3 trays of these beauties! It’s worth the washing-up.

·       Next, sprinkle with salt + pepper and pour your oil, butter and garlic mix over the potatoes. Cook on 200 for approx. 30 minutes.

·       After 30 minutes, take them out of oven and sprinkle a pot of grated parmesan on top. Put back into the oven for about 15 minutes and let the cheese work its magic.

·       When you remove them from the oven, the cheese should be crispy as should the potato skin, serve and eat immediately.

Broccoli Salad of Dreams

Theo and I seriously eat this about 3X a week. It is so good, healthy and probably my most requested salad recipe from friends. It’s only right that I share the love with all of you too. Enjoy.

Ingredients:

·       2 x packs Tenderstem broccoli

·       1 x red onion

·       6 x tomatoes

·       1 pack of Feta

·       1 x pack of coriander

·       GF soy sauce

·       Yuzu

Method:

·       Firstly, take the skin off your onion and cut it in half. Place it in a bowl of cold water for at least 30 minutes. This will take away the bitterness and will be way tastier as you will be using this raw.

·       When it is soaked, chop it into the smallest cubes you can. Channel your inner Bear. (Not the grizzly type. IYKYK!). Add to a large serving bowl.

·       Next, boil some water and chuck in your broccoli. It needs no longer than 5 minutes to remain crispy. Immediately rinse with cold water to keep the crunch and colour. Once cool, cut up into bite-sized pieces and add to the onions.

·       Now for the tomatoes and you’ve guessed it! Chop up into small chunks and add to the bowl. Do the same with the coriander.

·       Add your feta, the full pack, and mix everything together.

·       Now for the magic sauce. This is one of my all-time favourite dressings. Basically, is ¾ soy and ¼ yuzu. Taste before you pour over. Add as much as covers the salad without saturating it.

·       Mix together and serve!

These recipes are easy to perfect but will leave a big impact on your friends. All of them together make the most amazing spread. I’m still doing a sun dance each evening so we can have a glorious day in London. If not, T and our friends will be eating these under a brolly!

Please tag me in any photos if you give these a go!

Love,

Lisa xx