How to create a summer BBQ feast with a difference

With one of the hottest Aprils on record and temperatures set to soar as we continue into the Summer, the nation’s Barbeques are going to be working overtime. But how do you stop everyone getting bored of the same old bangers and burgers?

Leading Kiwi chef Peter Gordon has created some tasty new BBQ recipes that are sure to set your taste buds tingling.

Peter is known all over the globe as the King of Fusion Cooking, and has featured in Nigel Slater and Jamie Oliver's shows as well as appearing regularly on Market Kitchen and being one of the chief advisors to Gourmet Burger Kitchen. This guy knows his meat! He has plenty of ideas for sprucing up your traditional Easter grub using flavours of Asia, the Middle East, the Mediterranean and Europe, along with his native New Zealand.

So if you want to stand out in the garden and be the host everyone’s envying this Summer, follow Peter's quick and easy recipes below.

Spiced Meatballs in Tomato Sauce with Tagliatelle

Serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients:

500g/1lb 2oz New Zealand Lamb mince
3 garlic cloves, finely chopped
Finely grate zest of 1 lemon
Large pinch dried chilli flakes (optional)
85g /3½oz fresh breadcrumbs
Handful parsley, finely chopped
85g /3½oz Greek yogurt
2 tbsp olive oil
1 large onion, chopped
2 x 400g tin chopped tomatoes
Handful pitted black olives (optional)
350g/12oz pasta
Grated Parmesan to serve

Method:

1. In a large bowl mix the mince, ½ the garlic, lemon, chilli (if using), breadcrumbs, parsley and yoghurt. Season well and roll the mix into 20 walnut size balls.

2. Heat 1tbsp of the oil in a large non-stick pan and cook the meatballs, shaking the pan regularly until beginning to brown. Remove the meatballs from the pan onto a plate.

3. In the same pan add another tbsp of oil and cook the onion and the rest of the garlic until softened. Add the tomatoes and cook until thick and pulpy.

4. Add the meatballs back to the pan pour in 100ml of water and cook gently for 10 minutes or so until the meatballs are cooked through and the sauce is thick. Then stir through the olives.

5. Meanwhile cook the pasta until al dente in boiling salted water. Drain loosely and add to the meatballs mixing gently. Serve with grated Parmesan.

Hints and Tips:

New Zealand meatballs are also great in a bolognaise sauce with spaghetti.
Natural yoghurt can be used instead of Greek yoghurt.

Lamb Steaks with Chilli Pesto and Roasted Vegetables
New Zealand Lamb

Serves: 4
Preparation time: 10 mins
Cooking time: 30 mins

Ingredients:

3 courgettes, thickly sliced
2 sweet peppers, de-seeded and cut into chunks
2 red onions, peeled and cut into segments
Few sprigs of thyme
2 tbsp olive oil
1 lemon
2 large handfuls rocket or peppery greens
150g feta cheese, crumbled
Juice of ½ -1 lemon
For the pesto:
1 clove garlic
2 large handfuls basil , leaves picked
35g (1¼ oz) pine nuts
35g (1¼ oz ) freshly grated Parmesan
½ -1 mild fresh chilli, chopped, or ½ -1 tsp 'very lazy' chillies (add to taste)
60ml/4 tbsp olive oil
4x New Zealand Lamb leg steaks

Method:

1. Preheat the oven to 200°C / gas 6 / fan 180°C. Put the veg into a roasting tray, scatter with the thyme, season well and drizzle over the olive oil. Roast for 35 minutes or so until softened and lightly charred.

2. Blitz together all the ingredients for the pesto in a food processor or mix in a pestle and mortar. Season and set aside.

3. Heat a griddle pan. Season the lamb and rub in the remaining oil, you don't want too much or the griddle will smoke. Cook the lamb for about 2-3 minutes each side until just cooked through but still pink in the centre. (This will depend on the thickness of the steaks.) Wrap up in foil and allow to rest for a few minutes.

4. Allow the veg to cool slightly, add a squeeze of lemon juice, mix through the leaves and crumble in the feta. Serve the vegetables with the lamb and spoon over the pesto.

Hints and Tips:
If you have any leftover pesto, mix with pasta and any leftover lamb meat for a delicious pasta dish.

For lots more great recipe ideas visit: loveourlamb.co.uk