Barbecuing can be so expensive. It’s very meat orientated, which can bump up the price and with our unpredictable weather, when we get the chance, we want to go big! That means plenty of food and plenty of choice.
I wanted to make barbecue food on a budget, that still looked and tasted……well, expensive! But how much to set the budget at was the question. My first thought was £20 for 8 people. So I made some lists, wandered around Aldi, until I came up with this……
7 dishes, 8 people, under £10! It wasn’t even that hard. Aldi have such a great selection of Summer and barbecue food, I could have designed several menus for under £10, but here is my favourite!
- Chimichurri Pork Steaks
- Sausage & Halloumi Skewers
- Mini Corn on the Cob
- Chicken thighs and drumsticks
- Spiced Cauliflower
- Garlic Baguettes
- Roasted Vegetable Couscous
- 2 x Packets Roasted Vegetable Couscous 78p
- Butchers Select Lincolnshire Sausages 99p
- 225g Halloumi £1.39
- 2 pack of corn on the cob £1.09
- Chimichurri pork shoulder steaks £1.99
- Chicken drumsticks and thighs £2.39
- Cauliflower 85p
- 2 pack of part baked baguettes 45p
* I also used 2 tbls of olive oil a knob of butter and 2 garlic cloves.
Chicken Thighs & Drumsticks
There are quite a few strong flavours at this barbecue, so I thought it would be nice to have the chicken without spice or marinade and just enjoy the barbecued chicken flavour.
- Heat your oven to 200C
- Ensure that the barbecue is nice and hot.
- Season the chicken and place on the barbecue for 20 minutes, turning regularly.
- Place the chicken on a baking tray and put in the oven for 30 minutes, or until the chicken is no longer pink and cooked through.
Chimichurri Pork Steaks
These steaks are fantastic! Loaded with flavour and quick to cook. The perfect addition to any barbecue.
- Place the pork steaks on a hot barbecue.
- Cook for 10 mins, turning regularly.
- Cut each steak in half so that there is enough for everyone and serve.
This recipe is so simple, but it tastes amazing. You still get the lovely crunch and flavours of the cauliflower, but with a bit of a kick!
- Break the cauliflower up into equal sides florets.
- Discard any leaves and the larger stems.
- In a bowl mix 2tbls of oil with 1tsp chilli powder, 1tsp of paprika and 1/2 tsp cumin.
- Using a pastry brush, paint the cauliflower florets all over with the spiced oil.
- Place on a hot barbecue and cook for 10 minutes, turning regularly.
Roasted Vegetable Couscous
This couscous is so tasty and quick to prepare. Aldi also do a Spice Infusion version of this.
- Pour both packets of couscous into a bowl.
- Pour 320ml of boiling water over the top.
- Cover in clingfilm and leave to stand for 5 minutes.
- Fluff up the grain with a fork and serve.
I love these! They’re fun to put together and look great. This recipe makes 3 long skewers. If you want to make any of them vegetarian, just alternate the Halloumi with chunks of red pepper instead of sausage.
- Cut each sausage into 4 pieces.
- Cut the Halloumi into roughly equal sized chunks
- If you have smaller skewers, you can make one for each of your guest, using 4 pieces of sausage and 4 pieces of halloumi and alternating them onto the skewer.
- Put the skewers on a hot barbecue and cook for 15 minutes, turning regularly. Make sure that the sausage is cooked through before serving.
Mini Corn on the Cob.
Everyone likes corn on the cob, but you really don’t need to give your guests a giant piece of corn! These do the job perfectly.
- Cut each of the 2 corn on the cobs into quarters so you have a mini cobs.
- Place the corn in boiling water and simmer for 10 minutes.
- Put on a barbecue for 10 – 15 minutes, turning regularly.
- Serve in a bowl with a knob of butter on the top.
These part baked baguettes are perfect for turning into warm garlic bread.
- Place the uncooked baguettes on a baking tray.
- Carefully make cuts in the baguette width ways. Leave about 1cm of the bread uncut so each slice is still attached.
- Finely slice 2 cloves of garlic and mix it with 100g of melted butter.
- Using a pastry brush. Paint in between each of the gaps in the garlic bread. Be generous so that the slices are soaked in the butter.
- Put the bread in the oven for 15 minutes. Cut the bread into slices and serve.