Throwing a barbecue is one of the joys of summer, but it can get pricey.
The secret to backyard entertaining without breaking the bank is to build the meal around foods that are good values or sale items. Pantry items and ingredients that add multiple flavours with one stroke complete the package.
This impressive yet easy-to-prepare Mediterranean-inspired meal can comfortably serve 10 people for a very reasonable cost. Plus, most of the dishes can be prepared ahead, leaving you with more time with your guests.
Tomato-balsamic barbecued chicken starts with chicken thighs and drumsticks, which cost little and tend to be the most flavourful parts of the bird.
A flavourful, tangy glaze takes advantage of preseasoned tomato paste and the complex sweet acidity of balsamic vinegar. For this recipe, inexpensive balsamic works as well as more pricey kinds because a bit of sugar is added to the mix.
Mediterranean orzo salad marries perfectly with the flavours of the barbecued chicken. The main ingredient is the traditional rice-shaped pasta, which is usually inexpensive.
And because the salad includes a good amount of feta cheese, the dish is substantial enough to serve as an entree for any guests who are vegetarian.
To finish off the meal there is an indulgent treat that is made with just four ingredients. A simple brown sugar shortbread is layered with rich and tangy jarred lemon curd to make sweet little sandwiches that are both crunchy and chewy.
Tomato-Balsamic Barbecued Chicken
To make this tangy dish even easier to prepare, make the tomato-balsamic glaze and par-cook the chicken ahead of time. Refrigerate both and when guests arrive, you can finish the chicken on the grill about 15 minutes before serving.
Sauce
1 can (170 g/6 oz) basil-garlic flavoured tomato paste (or a 170-g/6-oz can tomato paste mixed with 5 l/1 tsp prepared pesto)
150 ml (2/3 cup) balsamic vinegar
50 ml ( 1/4 cup) olive oil
10 ml (2 tsp) minced garlic
10 ml (2 tsp) sugar
7 ml (1 1/2 tsp) salt
5 ml (1 tsp) freshly ground black pepper
Chicken
2.5 kg (5 lb) chicken thighs and drumsticks
2 ml ( 1/2 tsp) salt
2 ml ( 1/2 tsp) freshly ground black pepper
Preheat oven to 190 C (375 F).
Sauce: In a small bowl, whisk together tomato paste, balsamic vinegar, olive oil, garlic, sugar, salt and pepper. Set aside.
Season chicken with salt and pepper and place on 2 rimmed baking sheets. Bake for 30 minutes.
Meanwhile, preheat a gas grill to medium-high or prepare a charcoal fire.
Remove chicken from oven and let cool for 5 minutes. If desired, remove skin. Brush chicken generously with tomato-balsamic sauce.
Grill chicken, turning and basting frequently, until well browned and cooked through, 15 to 20 minutes.
Makes 10 servings.
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Mediterranean Orzo Salad
For the best value, buy the exact amount of olives for this salad from the bulk olive bar found in many larger grocers. For the dressing, use convenient squeeze bottles of lemon juice.
500 g (1 lb) orzo pasta
50 ml ( 1/4 cup) lemon juice
50 ml ( 1/4 cup) extra-virgin olive oil
500 g (1 lb) tomatoes, diced
