What Sides Should You Serve at a Barbecue?

For many people, a barbecue is all about the meat and lots of it.  But for others, something else is needed to really make a successful barbecue and side dishes are often the best way forward.  But what kind of sides should you serve at a barbecue?

Spicy sides

Corn on the cob is a popular choice for a summer barbecue and is simple to prepare and to serve.  It can also have a little extra spice added to it to make it into something different.  Salt the corn and boil it in a pan for 10 minutes.  While this is cooking, take some butter, 1 tablespoon of chopped coriander and two teaspoons of chili powder or smoked paprika, depending on your preference.  Mix them together and once the corn is cooked, empty out the water and add the butter, allowing it to coat the corn. 

Lots of us have lovely sets of dip dishes that we enjoy bringing out for special occasions and a barbecue doesn’t need to be any different.  Tortilla chips are a favourite for many people and the different dips that can be served with them make for a great starter to the meal or to be served alongside the meat dishes.  Making tortilla chips from scratch is surprisingly easy.  Take 12 corn tortillas, brush both sides with vegetable oil and cut them into triangles.  Put them on a baking tray and cook for 7-8 minutes then set to one side.  Classic dips include sour cream, guacamole and tomato salsa.

Cool sides

Salad is another great addition to the barbecue menu and is a nice green contrast to all that red meat.  For something summery and fresh, try an avocado and leaf salad.  Take a bag of mixed leaves, say spinach, rocket and watercress and place them in a bowl.  Add chunks of peeled and stoned avocadoes.  For a dressing, take 3 tablespoons of extra-virgin olive oil, 1 tablespoon of white wine vinegar and 1 teaspoon of Dijon mustard.  Whisk the three together with 1 teaspoon of water then drizzle over the mixed salad.  You can also add croutons for a little extra crunch.

Essential potatoes

Jacket potatoes are often served on or with a barbecue but there are plenty of other potato dishes that work well alongside.  Sautéed potatoes are a great idea if you have someone in charge of the barbecue and you are free to hit the kitchen.  Take 1.5 kg potatoes and cut them into small chunks.  Cook them in a pan with water until they begin to soften then drain and leave to dry for a few minutes.  In a pan, heat together 1 tablespoon of butter, 4 tablespoons of rapeseed oil and toss in four torn up bay leaves.  Add to 2 garlic cloves and warm together then toss in the potatoes and allow them to be coated.  Cook together for 20-25 minutes, turning often.  Once the potatoes are crisp and golden, grate over the zest of one lemon and cook for another minute or two.  Finally, serve them in a bowl with some parsley sprinkled over for seasoning.