We’re all enjoying the warm Summer here at DMC HQ. Making nature our gym, relaxing weekends, and enjoying good food in the garden can’t be beaten. I really enjoy getting the barbeque out and starting grilling some delicious food.
Here’s some of our favourite recipes from the member’s area for you to try out. There should be something for everyone.
Aubergine Kebabs
An easy BBQ option – chuck them together, quick to cook and easily scaled up or down depending on how many you’re feeding at your garden party
Ingredients
- 3 Aubergines, sliced lengthways into ½cm slices
- 3 tbsp Pomegranate molasses
- 2 tbsp Ground cumin
- ½ tbsp Ground cinnamon
- 2 tbsp Aleppo pepper flakes
- 6 tbsp Olive oil
Charred Onion Salsa
- 4 Medium onions, sliced into thick rounds
- 4 Cloves garlic, crushed
- 2 tbsp Mint leaves, finely shredded
- ½ tbsp Dried chilli flakes
- 4 tbsp Olive oil
- 2 tbsp Lemon juice
Ideas for Serving
- couscous mixed with soft herbs, (such as mint and coriander)
- greek yogurt, seasoned with salt
Instructions
- Light the barbecue. Meanwhile, sprinkle the aubergine slices on both sides with 1 tbsp of salt. Allow to drain in a colander or sieve for 30 minutes, then rinse and pat dry.
- To make the salsa, put the onion slices over direct heat on the barbecue (skewering them first will make them more stable) and cook for 8 minutes or until lightly charred on both sides. Finely chop and mix with the other salsa ingredients, plus some salt and pepper. Set aside.
- Combine the molasses, cumin, cinnamon, aleppo pepper, sumac and olive oil, and mix to a paste. Brush evenly over the aubergine slices and thread them, concertina style, onto six skewers, packing them quite tightly.
- Cook on the barbecue for 15-20 minutes, turning occasionally, or until soft and lightly charred. Serve with the onion salsa, herby couscous and yogurt.
Chilli Chargrilled Lamb Chops
Marinated in ginger, lemon, chilli and cumin.
Ingredients
- 4 Garlic cloves, crushed
- 1 tbsp Grated ginger
- 1 tbsp Lemon juice
- 1 tbsp Olive oil
- ½ tsp Chilli powder
- 1 tsp Cumin
- 8 Lamb chops
Instructions
- Put the garlic in a bowl with the ginger, lemon juice, oil, spices and seasoning. Blender with a hand blender until smooth, then use to coat the lamb chops on both sides. Leave to marinate in the fridge for a couple of hours or overnight.
- Heat a barbecue until hot. Barbecue the chops over the coals for 3-4 mins on each side until cooked but still pink and juicy in the centre.
Sweet & Spicy Tofu Skewers
Perfect Tofu, covered in tasty BBQ sauce
Ingredients
For Tofu
- 1 block Extra firm/super firm tofu, pressed
- 1 tbsp Liquid soy sauce
- 1 tbsp Maple syrup
- 1 tbsp Water
- 1 tsp Smoked paprika
- 1 tsp Chili powder
Sweet and Spicy BBQ sauce
- 1 cup Canned tomato puree
- ¼ cup Vegetable broth
- 1 tbsp Apple cider vinegar
- 2 tbsp Brown sugar
- 3 tbsp Maple syrup
- 1 tbsp Treacle
- 1 tbsp Chilli sauce
- 1 tsp Soy sauce
- 1 tsp Garlic powder
- Salt & pepper to taste
Instructions
- First press the tofu by placing a sheet of kitchen roll on top and putting weight on top using a cooking tray or similar
- When ready to make the tofu preheat the oven to 190°C
- Cut the tofu in to cubes or rectangles to your preferred size. Then put the tofu in a mixing bowl.
- Drizzle the tofu in soy sauce, maple syrup and water. Toss to mix with the tofu and let it stand for 5 minutes.
- Drain any liquid from the tofu and then sprinkle some paprika and chilli powder. Toss to coat all of the tofu.
- Put the tofu on a baking sheet, coated with oil.
- Bake the tofu for 15 minutes, flip the pieces over and cook for another 15 minutes.
- While the tofu is baking prepare the BBQ sauce. Add all of the BBQ sauce ingredients with a pinch of salt and pepper to a small saucepan. Whisk to combine
- Heat the saucepan to medium high. Bring to a bubble and reduce to a simmer for 10-15 minutes until the mixture has thickened. Taste and adjust seasoning as you go.
- Once the tofu is finished baking, coat it in the mixture then return to the oven for 5-7 minutes to finish it with the sauce. Or put the tofu on skewers and grill on a BBQ grill, torning to cook evenly.
- Serve with the remaining BBQ sauce.
Turkey and Coriander Burgers
Healthy burgers that are full of vitamin C and use low-fat turkey. The burger is flavoured using herbs and topped with spicy avocado
Ingredients
- 400 g Turkey Mince
- 1 tsp Worcestershire sauce
- 85 g Fresh breadcrumbs
- 1 Red onion, finely chopped
- 1 tbsp Chopped corriander
- 1 Large ripe Avocado (or 2 small)
- 1 Lime, juiced
- 1 Chilli, deseeded and finely chopped
- 8 Hot peppadew peppers, roughly chopped
- 4 Ciabatta rolls, cut in half
- 1 tsp Sunflower oil
Instructions
- Mix the mince, Worcestershire sauce, breadcrumbs, half each of the coriander and onion, and some seasoning until combined. Form into 4 burgers, then chill until ready to cook.
- To make the guacamole, mash the avocado with the remaining coriander and onion, the chilli and lime juice, and season.
- Heat a griddle pan or barbecue until hot. Griddle the rolls, cut-side down, for 1 min, then keep warm. Brush the burgers with the oil to keep them from sticking. Cook for 7-8 mins on each side until charred and cooked through. Fill the rolls with the burgers, guacamole and peppadews.
Summer Egg Salad with Basil & Peas
Seasonal greens, new potatoes and eggs in herb dressing. Makes for one healthy dinner.
Ingredients
- 150 g New potatoes, thickly sliced
- 160 g French beans, trimmed
- 160 g Frozen peas
- 3 Eggs
- 160 g Romaine lettuce, roughly torn into pieces
For the dressing
- 1 tbsp Extra virgin olive oil
- 2 tsp Cider vinegar
- ½ tsp English mustard powder
- 2 tbsp Chopped mint
- 3 tbsp Chopped basil
- 1 Clove of garlic, finely grated
- 1 tbsp Capers
Instructions
- Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender. Meanwhile, boil the eggs in another pan for 8 mins. Drain and run under cold water, then carefully shell and halve.
- Mix all the dressing ingredients together in a large bowl with a good grinding of black pepper, crushing the herbs and capers with the back of a spoon to intensify their flavours.
- Mix the warm vegetables into the dressing to coat, then add the lettuce and toss everything together. Pile onto plates, top with the eggs and grind over some black pepper to serve.
Davie McConnachie
Davie McConnachie is Scotland’s leading health and wellness coach, multi-award-winning gym owner, motivational speaker and the founder of DMC Fitness, a fitness education facility known as the premier choice for 1-2-1 personal training. He has inspired thousands of people to fall in love with fitness – his true purpose and mission in life.
Diving into the world of fitness and wellness has helped Davie to deal with his own trauma and inner demons. He, overcame many dark times using his own unique methods to continue his cycle of healing.