Recipes for your BBQ:
from classic to creative
We have plenty of recipes for your next barbecue that you simply must try: succulent steaks, delicately cooked fish, delicious finger food, vegetarian options with all kinds of vegetables and cheese, or vegan soul food. We don't even ask the question, «meat or veggie?». As far as we're concerned, everyone cooks what they want! So browse through our recipe ideas – you're sure to find just the thing.
Spare ribs of the Caribbean
You don't have to set sail with Captain Jack Sparrow and the Black Pearl to find a sunken treasure when it comes to a barbecued treat. Instead, serve up some culinary gems with this recipe for Caribbean pineapple spare ribs – deliciously marinated thanks to THOMY BBQ with brandy note!
Ingredients (4 people)
- 120 ml THOMY BBQ with brandy note
- THOMY chilli with jalapeños
- 3 kg spare ribs
- 8 pineapple rings
- 3 heads of mini romaine lettuce
- 3 spring leeks
- 2 green peppers
- 1 small bunch coriander
- 200 ml ketchup
- 200 ml vinegar
- 200 ml soy sauce
- 1 tsp smoked paprika
- 2 tsp chilli flakes
- 2 tbsp honey
- 500 ml pineapple juice
- Salt & pepper
- Lemon juice
- Olive oil
Method
- Combine the pineapple juice, THOMY BBQ with brandy note, ketchup, vinegar, soy sauce, smoked paprika, chilli flakes and honey and mix well. Rinse the spare ribs, pat dry and cover in the marinade. Leave to rest for 3 hours.
- Then barbecue the spare ribs over indirect heat with the lid on for approx. 2 hours. Turn regularly. Brush with the remainder of the marinade in the meantime.
- Barbecue the pineapple slices approx. 2-3 mins. on each side. Season with salt and pepper. Marinade the mini romaine lettuces with a little olive oil and lemon juice. Cut the finished spare ribs into bite-sized pieces. Serve with the pineapple slices.
- Slice the spring leeks and peppers into thin rings. Coarsely chop the coriander and serve everything over the spare ribs. Serve up with THOMY chilli with jalapeños.
Welcome to the ball pit
There are some dishes that you just want to dive into. When it comes to our falafel balls with a potato and olive salad, the temptation is just too great. However, we recommend dining rather than diving – especially if you're serving THOMY chimichurri with herbs as a dip to go with it.
Ingredients (4 people)
- THOMY Chili with Jalapeños Sauce
- 2 tins (425 ml each) chickpeas
- 250 g potatoes
- 150 g olives, pitted
- 1 roll of goat's cheese
- 1 small bunch parsley
- 1 red onion
- 3 sprigs of coriander
- 1 onion
- 1 egg yolk
- 1 tbsp flour
- 1 tbsp breadcrumbs
- Salt, pepper
- Olive oil
- Red vinegar
- Oil for frying
Method
- Slice the boiled potatoes and dice the red onion. Place into a bowl with the olives. Season with salt and pepper. Add the olive oil and vinegar and leave to infuse for 20 minutes. Then chop half of the parsley and mix in.
- Coarsely tear the remainder of the parsley and coriander. Finely chop the onion. Purée everything together with the drained chickpeas. Add the flour, breadcrumbs and egg yolk and mix until smooth. Cut the goat's cheese into small cubes. Take a walnut-sized amount from the falafel mixture and place it in your palm, press a piece of goat's cheese into the middle and then mould into a sealed ball. Repeat this process. Lightly press the falafel with your hand.
- Fry the falafel in a frying pan or cook on the barbecue on both sides until golden brown. Allow the fat to drain on kitchen paper and serve together with THOMY Chili with Jalapeños Sauce and the potato and olive salad.
Ingredients (4 people)
- THOMY Cocktail Dip
- 200 g fresh shelled prawns
- 2 small avocados
- 1 mango, not too ripe
- 2 bunches of rocket
- ½ bunch of radishes
- 10 cherry tomatoes
- 50 g hazelnuts
- Salt & pepper
- Olive oil
- Lemon juice
Method
- Halve the avocados, remove the stones and scoop out the flesh with a dessert spoon.
- Dice and drizzle with lemon juice. Cut the mango flesh from the stone and peel.
- Cut into thin slices.
- Clean and wash the radishes. Halve them, along with the cherry tomatoes.
- Wash and drain the rocket. Roughly chop the hazelnuts.
- Fry the prawns in a hot pan with a little olive oil. Season with salt and pepper.
- Mix the rocket, hazelnuts, avocado, mango, radishes, cherry tomatoes and prawns with THOMY Cocktail Dip. Divide into four small bowls.
Ingredients (4 people)
- Thomy sweet & sour with pepper
- 4 chicken breasts
- 2 colourful bell peppers
- 1 flatbread
- Salt, pepper
- Dried oregano
- Olive oil
- Juice of 1 lemon
- 4 wooden skewers
- Oil for frying
Method
- Cut the chicken breasts and bell peppers into approx. 3 cm pieces and place alternately onto the skewers.
- Season with salt, pepper and oregano. Fry or cook slowly on the barbecue for 6–8 minutes on each side. Drizzle olive oil and lemon juice over the finished kebabs.
- Cut the flatbread lengthways into strips 3–4 cm wide, and toast until crispy and golden brown in a pan with some olive oil.
- Serve with THOMY sweet & sour with pepper.
