Banish thoughts of over-charred drumsticks and sad, soggy skewers. The secret to a sizzlingly successful BBQ lies in great-tasting recipes and the hardware — because when it comes to grilling, precision heat and space are your best friends. Not to mention these recipes we’ve compiled for you are from ridiculously famous celebrity chefs so even if you don’t succeed, there’s always food delivery service at the tips of your finger.
At CSC @ Changi Villas, CSC @ Loyang Chalets (by end April), and CSC @ Bukit Batok Treehouse Pavilions, we mean business when the word “grill” is used, with the top-tier Napoleon Gas or Charcoal Grill. With sturdy cast iron grids and a spacious lid, this grill can handle up to 26 burger patties at once, ideal if you’re having an eating competition. And thanks to its integrated sizzle zone side burner, you can whip up tasty sides and sauces without missing a beat.
Now, for the recipes. Here are eight scrumptious selections by celebrity chefs (we love and trust), perfect for your next BBQ. From meaty feasts to vegetarian treats, these dishes are sure to keep everyone guessing how your culinary skills got turned up a dozen notches and empty out your Tupperware sooner than you can spell “Barbecue”.
Vegetarian delights
Jamie Oliver's Salt and Pepper Tofu Skewers
Whoever heard of vegetarian food at a BBQ? And tasty to boot? We love Jamie Oliver's mala-inspired skewers and they are a suave game-changer. The recipe involves some prep work, but your taste buds will thank you later. So will everyone who suddenly turned vegetarian at the BBQ pit.
• To start, soften your aromatics in a pan or aluminium tray over low heat. You'll need shallots, spring onions, red chillies, garlic and fresh ginger. Once tender, introduce a blend of ground Szechuan and black peppercorns, coriander seeds and sea salt, followed by a dash of soy sauce and a touch of brown sugar to create a sticky, sweet glaze.
• For the tofu, slice it into hearty chunks and immerse it in the marinade, giving it time to soak up the flavours — a full night's rest is ideal. When it's time to grill, these skewers will be primed to sizzle to perfection, crisping up as they're lovingly basted with the marinade.
• Remember to soak your bamboo skewers in water before grilling to prevent any fiery surprises.
Tom Kerridge’s Butter-basted Grilled Cabbage
MasterChef alum Tom Kerridge elevates the humble cabbage to Michelin-starred heights, turning something that could have been just a side dish into a sexy main dish.
• For a delectable buttery blend, combine butter with grated garlic, a spoonful of brown sugar, minced green chillies, chopped fresh coriander, the zest and juice of a lime, and a hint of salt. This rich mix will be the secret to your cabbage's transformation.
• Prepare the cabbage by giving it a good wash. Then, tenderly fold back the outer leaves, and carve deep into its core with a knife. Generously anoint the heart with your butter blend. Reassemble the cabbage, tucking it back into its leafy cloak, and tie it up neatly with string.
• Place the cabbage in a roasting tin on the grill. Watch as the outer layers turn a deep char while the inside steams to perfection, becoming succulent and infused with the flavours of the butter mix.
• Once grilled to your liking, peel away the charred layers and slice into wedges. While it's still basking in warmth, bathe the cabbage in the remaining buttery concoction, allowing it to soak up every last drop of flavour. Yummy perfection!
Meaty mains
Jamie Oliver's Rustic French Grilled Chicken
Jamie Oliver transforms everyone’s favourite poulet (that’s chicken in French) and brings the essence of French cooking to your BBQ. Can you say ooh la la while you kiss your fingers?
• Marinate your chicken in a fragrant mix created from chopped onion, rosemary leaves, smashed garlic, bay leaves and a dash of white vinegar. Allow the chicken to absorb the aromas overnight in the refrigerator.
• When the grill calls, pat the chicken down to dryness and place it on an aluminium tray. For quicker cooking, give your whole chicken some shallow slashes across the legs. Slice a lemon into halves, nestle it inside the chicken along with the bay leaves, and seal the flavours with either the BBQ lid or a protective foil tent.
• Grill it to a golden perfection, using a meat thermometer to ensure it is thoroughly cooked for a safe and sumptuous feast. Berets not included.
Jamie Oliver's BBQ Seabass in Paper
Impress seafood lovers with a whole grilled fish. While Jamie Oliver uses trout (because he’s fancy that way), consider a firm-fleshed fish like Asian seabass, farmed locally and responsibly in Singapore’s waters (because we support local).
• Before your BBQ begins, create the marinade by crushing together coriander stalks, lemongrass, garlic, ginger, chili and lime leaves using a mortar and pestle. For a quicker option, lightly pulse these ingredients in a food processor — aim for mixed, not pureed. This amount should suffice for two medium-sized fish.
• Rinse the seabass under cold water and towel dry. Stuff the herb mix into the fish's belly, season with salt, and anoint both the inside and outside with oil. Envelop each seabass in parchment paper, sandwiching lime slices below and above for a zesty infusion.
• Encase the fish in a second layer of foil or newspaper, then tie it up with string. When using foil, avoid direct contact between the lime juice and the metal. If you're using newspaper, a quick dip in water (no longer than five minutes) will keep it from igniting on the grill.
• Grill the fish parcels for around 30 minutes until they're thoroughly cooked. Upon serving, garnish the fish with coriander leaves and lime wedges, adding a burst of fresh flavour this aromatic dish. Superb job done!
Savoury sides and sauces
Serious Eats’ Kimchi Honey Dipping Sauce
For those who enjoy the bold flavours of Korean cuisine, this sauce from Serious Eats will be your go-to and also win you points with the k-drama lovers at the BBQ. Its simplicity — with just four key ingredients — means you can whip it up in a heat-proof dish right alongside your main dishes.
• Melt unsalted butter in a dish suitable for BBQ use. Add in the rich flavours of kimchi paste, a touch of honey for sweetness, and toasted sesame seeds for a nutty crunch.
• Heat the mixture, whisking until you achieve a velvety sauce that will add a punchy Korean flair to a variety of grilled dishes, be it earthy oyster mushrooms or tender chicken wings. Don’t need to thank us.
Tom Kerridge’s Sesame Sweet Potatoes
Tom Kerridge again transforms an ingredient into a dish that's anything but ordinary.
• Slice sweet potatoes into wedges and toss them with a touch of vegetable oil. For the glaze, whisk soy sauce with additional vegetable oil, fragrant sesame oil, finely chopped garlic, minced ginger and fresh lime juice.
• On the grill, nestled over foil, baste the sweet potatoes with the glaze, ensuring each wedge is coated with the savoury-sweet mixture.
• Once they’re soft and caramelised, remove from the grill. Sprinkle with sesame seeds, crushed peanuts, sliced green chili and a burst of freshness from chopped spring onions.
• For a natural sweetness, choose yellow-fleshed Japanese sweet potatoes – they’ll add a subtle sugary dimension to your BBQ spread.
Sweet treats
Nigella Lawson’s Caramelised Pineapple
Cap off your BBQ with a dessert that's as delightful for the kids as it is for the adults. Inspired by sultry chef Nigella Lawson’s recipe, we feature pineapple, with its tangy freshness and easy availability, acts as the perfect palate cleanser after a meal rich in smoky and savoury flavours. Can’t you just imagine Nigella’s sweet sigh?
• Cut the pineapple into thick wedges and slide them onto bamboo skewers that have been soaked in water to prevent burning.
• Generously dust each wedge with brown sugar and place them on a foil sheet over the grill.
• Cook until the sugar has transformed into a glistening caramel crust. While renowned chef Nigella Lawson pairs her grilled pineapple with a decadent chocolate sauce, you can opt for a scoop of creamy vanilla ice cream or a dollop of coconut yogurt. It's the simplest of pleasures that often bring the most joy.
Martha Stewart's Dessert Kebabs
Take a page from home-entertaining queen of domestic arts Martha Stewart's book and assemble kebabs with bread, banana and marshmallows. Plus this could be a fun activity with the kids and adult kids!
• Skewer and toast the ingredients gently on the grill, being careful as marshmallows and bread can char quickly.
• For the bread, you can opt for something special like a rich brioche or a soft Japanese milk pan to elevate the simple treat into a delectable delight.
• Indulge in homemade chocolate sauce right off the grill by simply melting your favourite chocolate bar into a heavy cream on a heatproof dish by the side burner. This effortless yet lavish dessert will be the perfect conclusion to your epicurean feast.
Host your next BBQ get-together at CSC @ Changi Villas, CSC @ Loyang Chalets or CSC @ Bukit Batok Treehouse Pavilions. Become a Civil Service Club member HERE and enjoy priority bookings and discounts.
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