We’ve teamed up with The CO Crew to tell you all about the dangers of carbon monoxide when you are cooking or camping, and how to stay safe.
To help spread the word about Carbon Monoxide, The CO Crew have come up with some of their favourite BBQ recipes to help you BBQ safely this summer!
All last week, you told us your favourite BBQ recipes for a chance to win jumbo jenga. Some of you were feeling creative and uploaded your creations…
Check out the online gallery to see if you can see your entry!
Cut the halloumi into cubes and drizzle with garlic oil and chilli flakes.
Add the halloumi to skewers along with peppers, onions and cherry tomatoes.
Cook on the BBQ.
So easy, yet so tasty!
– Amber, age 3
Easy Chicken Kebabs
You will need:
Add all ingredients into a bowl mix with a little olive oil and thread them onto a skewer.
Get an adult to heat up a grill and cook for 10-15 minutes on a medium heat.
Enjoy and make sure that you share with your family and friends.
– Amelia, age 13
BBQ Rainbow Trout
Wrapped in foil with fennel, lemons and garlic.
Leave to cook until tender and flaky. Yum!
– Jack, age 12
Meat, fish or prawn marinated in yogurt, salt, pepper, tandoori mix, ginger, garlic paste.
If you like it hot add some chilli paste too.
– Roshan, age 10
Put beef mince onion granules herbs garlic granules salt pepper in a bowl and mix with your hands.
Make into burger shapes.
Put the burgers on the BBQ and when nearly ready add bacon and cheese.
Cut wedges and add ketchup, Worcester sauce and olive oil.
Cook the wedges in the oven.
– Darcy, age 9
Butterflied Prawn Skewers
You will need:
3 cloves of garlic
1 bunch of fresh flat-leaf parsley (30g)
320g large raw shell-on king prawns, from sustainable sources
Extra virgin olive oil
½-1 fresh red chilli
½ a bunch of fresh mint , (15g)
½ a red onion
1 small watermelon
100 g feta
8 rashers of smoked pancetta or streaky bacon.
– Thomas, age 13
Barbecued Fruit Kebabs
1 large banana, thickly sliced
175g strawberries, larger ones halved
1 mango, stoned, peeled and cut into cubes
1 peach, stoned and cut into wedges
2 kiwi fruit, peeled and quartered
2 tbsp chocolate dessert sauce, for drizzling
Thread the fruit onto 4 skewers.
Cook on preheated barbecue for 10 minutes, turning occasionally, until the natural sugars start to caramelise slightly.
Serve immediately, drizzled with the chocolate dessert sauce.
– Reece, age 13
Sticky Chicken Skewers
Chicken marinated in honey and soy sauce.
Put on the skewers with peppers and sprinkle sesame seeds on top.
– Lylah, age 10
White bun bap
– Benjamin, age 9
Spicy Chicken Breast
1 tablespoon curry powder
1 tablespoon paprika
1 tablespoon chilli powder
Mix together sprinkle on chicken breast leave in fridge over night.
– Grace, age 11
King Prawn, Chorizo and Pepper Skewers
For this you will need some skewers (metal or wood your choice).
A pack of king prawns.
Chorizo sausage – Remove paper surrounding sausage and cut into circles.
Pepper – colour of your choice (we like a red or yellow pepper) – then chop into chunk sizes.
Once all your food is prepped now time to assemble, so get your skewer and thread a prawn on, then a piece of pepper and chorizo and repeat until you are happy.
Cook on the bbq and then drizzle with a little bit of lemon juice once ready to serve.
– Arabella, age 5
Pineapple and Sausage Skewers
My favourite BBQ recipe is pieces of pineapple and slices of sausage on skewer sticks and then eat them with BBQ sauce.
– Emily, age 7
Ingredients for 20 wings:
1 cup flour (125 g)
1 teaspoon chilli powder
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
1 teaspoon paprika
1 teaspoon garlic powder
20 chicken wings
290g BBQ sauce
Preheat oven to (220°C).
In a bowl, combine flour, chilli powder, salt, pepper, paprika, and garlic powder.
Coat the wings in the flour evenly, shaking off any excess.
Place the floured wings on a parchment paper.
Line a baking sheet and spread them out in a single layer.
Bake for 45 minutes, flip halfway through, until skin is crispy and golden brown.
Preheat oven to 250°C.
In a separate bowl, combine the BBQ sauce and the honey. Stir the cooked wings in the sauce and coat them evenly.
Place the coated wings back onto the baking sheet and spread them in a single layer.
Bake for 8 to 10 minutes, until sauce is bubbly and caramelised. Cool, then serve.
– Cobai, age 9
Chicken with bbq sauce.
Add toppings of cucumbers and tomatoes and onions.
Put into seeded bread.
On the side is french fries with ketchup with a barbecue stick with kebab chicken and other veggies.
– Hobya, age 10
Potato Salad Surprise
Boiled chopped new potatoes with low fat mayonnaise.
Chopped spring onion.
Chopped red onion.
Add yellow peppers.
Croutons mixed together.
– Oscar, 12
500g lamb mince.
We put in 2 teaspoons of cumin, 2 teaspoons of coriander and salt and pepper in the lamb.
We eat them with yummy pitta breads.
– Ruby, age 6
You will need:
Variety of vegetables
Chop some onions, mushrooms, peppers, courgette up into big chunks into a bowl.
Pop the onions onto the skewers. Be careful not to poke yourself!
Pop the peppers, mushrooms and courgettes on with the onions.
Repeat until all of the skewer is covered with veg.
Put them on a plate.
Drizzle some oil over the vegetables skewers.
– Jessica, age 9
A banana cut up into chunks.
50g chocolate broken into pieces.
Wrapped it together in tin foil and put in the ashes of the BBQ to melt together.
– Alex, age 13
2 digestive biscuits
4 large marshmallows
4 pieces of milk chocolate
Place one digestive on a piece of tinfoil, onto biscuits alternate marshmallow and chocolate following circle of the biscuit. Top with remaining biscuit.
Fold tinfoil carefully so biscuits fully covered. Place on BBQ grill for 2-3 mins.
Carefully unwrap tinfoil and enjoy the melted chocolate/marshmallows with the biscuits.
– Catherine, age 8
Chocolate BBQ Bananas
Keep the skin on banana, cut down side of banana with knife making a slit then stick in some chocolate. Then wrap the whole banana up in tin foil and add to BBQ.
– Leon, age 6
Chocolate and Marshmallow Skewers
Strawberries and marshmallows on a skewer.
Barbeque until melty. YUM!
– Thomas, age 5
Stuff a banana with fudge and chocolate buttons.
Wrap in foil and place on a barbeque for 20 minutes.
Have with ice cream and your best toppings like marshmallows, sprinkles or anything.
Vanilla ice cream, to serve.
Whipping cream, to serve.
4 glace cherries, to serve.
2 tbsp chopped mixed nuts, toasted.
– Beth, age 8
Slice a banana in half, lengthways.
Fill with chunks of chocolate and wrap in foil.
Cook on the BBQ for 10 minutes. When cooked, carefully remove foil and enjoy the super oozy chocolanana deliciousness. Add extra fillings such as peanut butter or toffee pieces for extra yum!
– Fe, age 5
Freddo frog (or any chocolate buttons – one with caramel works the best)
With the skin on, cut the banana almost in half lengthways but not all the way, you’re making a small slot for the chocolate to sit in.
Pop in the chocolate of your choice, caramel Freddos work really well.
Wrap in tinfoil until it’s all sealed and pop on the barbeque.
Leave for about 10 minutes depending on heat – you can do this once the ‘cooking heat’ of the bbq is spent too – until the banana has gone squidgy.
Carefully take off BBQ and unwrap.
The banana will be hot so be careful!!
Scoff with a spoon or for more fun scoop out the banana-y chocolatey goodness with a finger!
– Elliot, age 4
Add a comment