Feel The Burn; Barbecues

What Could be nicer than a delicious barbecue on a lazy hot summer's day? With any luck, this is one occasion when every member of the family can eat the same food. A good marinade will transform your barbecue. Not only will it add flavour, it will also help tenderise chicken and meat.

Marinade In Heaven

2 tablespoons soy sauce

2 tablespoons hoisin sauce

2 tablespoons rice wine vinegar

1 tablespoon brown sugar

1 tablespoon vegetable oil

12 teaspoon crushed garlic (optional)

To prepare the marinade, mix together all the ingredients. To marinade a medium-sized chicken first cut it into pieces, leaving the meat on the bone, and marinate for at least an hour. Place the marinated pieces over hot coals to sear the skin then move to a medium heat and grill slowly, basting and turning occasionally for 15 to 25 minutes. Dark meat will take longer. Chicken should not be overcooked or it will become dry. Test with a skewer, removing from the heat when the juices run clear. Lamb chops will take about five minutes each side over medium hot coals, rump steak between eight to 10 minutes, turning once or twice.

HEAVENLY BARBECUED BURGERS

These tasty burgers can be made with chicken, beef or lamb.

Makes 6 burgers

450g/1lb minced beef, chicken or lamb

1 medium onion, finely chopped

12 red pepper, cored, de-seeded and chopped

2 tablespoons fresh parsley, finely chopped

12 chicken stock cube, dissolved in 3 tablespoons boiling water

30g/1oz breadcrumbs

1 Granny Smith apple, peeled and grated

For the sauce:

2 tablespoons hoisin sauce

1 tablespoon water

1 teaspoon sesame oil

Saute the onion and red pepper until soft (about 10 minutes). Combine these with all the other ingredients and using your hands, form into about six burgers. Brush with half the sauce. Either place the burgers directly on to the grill or use a hinged basket which holds the food between two wire racks. Cook for about five minutes on one side. Turn, brush with the remaining sauce and barbecue for eight to 10 minutes or until cooked to your liking.

TERIYAKI MARINADE

This is suitable for chicken or beef.

2 tablespoons rice wine vinegar or white wine vinegar

2 tablespoons soy sauce

2 tablespoons brown sugar

2 tablespoons water

1 tablespoon sesame oil or vegetable oil

1 teaspoon grated ginger root (optional)

1 spring onion, finely sliced (optional)

a little freshly ground black pepper

Combine all ingredients and mix well.

ALL AMERICAN BARBECUE SAUCE

Use as a marinade or brush this sauce over chicken or beef while barbecuing.

125ml/4fl oz tomato ketchup

12 small onion, finely chopped

2 tablespoons brown sugar

2 tablespoons vegetable oil

2 tablespoons medium chilli sauce

1 tablespoon lemon juice

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

Bring all the ingredients to the boil in a saucepan and cook for two minutes.

TOASTED

MARSHMALLOWS

Toast marshmallows on a skewer over hot coals and serve with fresh fruit.

! Annabel Karmel's latest book 'Annabel Karmel's Quick Children's Meals' (Ebury Press, pounds 10.99) is available from bookshops and by mail order on 0171 355 4555