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Posts Tagged ‘Barbecue’

BBQ roasted cherry tomatoesA revelation of a dish that we’ve been cooking all summer. Much tastier than expected and goes with pretty much anything you cook on the barbecue.

Roasted tomatoes & red onions – serves 6

  • 2 red onions, halved and sliced
  • 500g mixed small tomatoes
  • olive oil
  • 3 garlic cloves, bashed
  • 3 thyme sprigs

Put the onion in the middle of a large square of double thickness foil. Fold the sides of the foil up to form a baking tray (or you can use a foil tray like we did).

Scatter the tomatoes over the onions and drizzle with about 3 tbsp of olive oil. Add the bashed garlic cloves and thyme sprigs and season with salt and pepper. Put the foil onto a rack on the barbecue and cook for about 15 minutes or until the onions and tomatoes are tender.

If the weather gods don’t shine you can put all the ingredients onto a roasting tray and bake in the oven at 220C/fan 200C/gas 7 for 20 minutes.

(Original idea from BBC Olive Magazine, June 2005.)

 

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Lamb shoulder kebabs

These lamb kebabs from The Saffron Tales by Yasmin Khan are fabulous cooked over hot coals. Ask your butcher for lamb neck, it’s cheap and really tasty. Good served with saffron rice, herby salad and yoghurt with cucumber and mint. They were also good stuffed into some warm flatbreads with a radish and broad bean salad (see pic below).

Wine Suggestion: We chose the Poggio ai Ginepri which is a Cabernet, Syrah & Merlot blend from Bolgheri in Tuscany. The classic Bordeaux blend with the infusion of Syrah creates a balance of power and juiciness that works with the BBQ smokiness and the moist lamb with a good earthy spice that compliments the herbs and spices in the marinade.

Dr Asaf’s Juicy Lamb Kebabs – serves 4

  • 4 tbsp natural yoghurt
  • 1 small onion, finely grated
  • 1 garlic clove, crushed
  • ½ tsp oregano
  • 1 tbsp olive oil
  • ¾ tsp sumac, plus extra to garnish
  • a generous pinch of cayenne pepper
  • 1¼ tsp sea salt
  • 1 tsp black pepper
  • 800g lamb neck fillet, cut into 2.5 cubes
  • 4 tomatoes, halved

Mix the yoghurt, onion, garlic, oregano, oil, sumac, salt and pepper together in a large bowl. Stir in the lamb pieces until well coated then cover with cling film and leave to marinade in the fridge for 2-3 hours. Don’t skip this as it will make the meat nice and tender.

Preheat the barbecue. Thread the lamb onto metal or wooden skewers (wooden ones need to be soaked for about 20 minutes before using). Cook the lamb kebabs and the tomato halves on the barbecue for 5-7 minutes or until cooked through.

Rest the meat for a few minutes and sprinkle with some more sumac before serving.

(Original recipe from The Saffron Tales by Yasmin Khan, Bloomsbury, 2016.)

Lamb kebabs with radish salad

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Griddled courgettes with parmesan & basil

We have used some fancy yellow courgettes for this dish but the usual green variety will be just as good. An excellent side dish for barbecues… of which we are having many at the moment. If you don’t want to light the barbecue you can also griddle the courgettes with good results.

Griddled courgettes with Parmesan & basil – serves 4 as a side dish

  • 5 medium courgettes
  • 2 tbsp salt flakes
  • 3 tbsp extra-virgin olive oil
  • ½ lemon
  • 25g pine nuts
  • 1 clove of garlic, finely chopped
  • 25g Parmesan, finely grated
  • a handful of basil leaves, roughly torn
  • a few mint leaves, roughly torn

Preheat the barbecue (or griddle pan). Cut the ends of the courgettes and cut a long thin slice off two opposite sides and discard. Cut each courgette into 4 long strips. Mix the courgettes with the salt and place in a colander to drain with some plates on top. Let them drip over the sink or a bowl or an hour or so.

Shake off any excess salt from the slices, then rub each side with a little olive oil, a squeeze of lemon juice and season with freshly ground black pepper.

Cook the courgettes on the barbecue/griddle for about 5 minutes per side or until softened and well charred. Transfer to a serving dish and squeeze over a little more lemon juice.

Meanwhile, toast the pine nuts in a dry frying pan for a couple of minutes or until golden.

Scatter the pine nuts, parmesan, basil & mint over the courgettes. Trickle over the rest of the olive oil and serve warm.

(Original recipe from by Valentine Warner in BBC Olive Magazine, July 2009.)

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BBQ poached chicken

We love this! No fear of either raw or dry barbecued chicken. The chicken is tender and moist and you get lots of delicious barbecue flavour. We’re going to be cooking this all summer!

Wine Suggestion: We started with a glass of Alsace: the Bott-Geyl Pinot d’Alsace “Points Cardinale” which highlighted the ginger and chilli in a very good way.

We then followed with a juicy, medium bodied red, the Ridge Geyserville, a Zinfandel blend. Don’t be afraid of having a red with either Chicken or spice, just make sure the wine isn’t too tannic or heavy, and that there is enough juiciness to provide a foil for any chilli or ginger. In this case the Geyserville added a layer of flavour that gave the chicken extra dimension and celebrated the barbecue char.

Poached and Barbecued Chicken – serves 6

  • 2 tbsp olive oil
  • 1 onion, quartered
  • 2-3 celery stalks, chopped
  • 1-2 leeks, chopped
  • 2 carrots, chopped
  • 1 garlic bulb, halved
  • 1 tbsp fresh ginger, chopped
  • 1 glass of red wine
  • 1 cinnamon stick
  • 2 star anise
  • 2 red chillies, halved
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 large chicken

Heat a large saucepan (big enough to hold the chicken) over a moderate heat, add the oil and sauté the onion, celery, leeks, carrots and garlic together for a few minutes, then add the ginger, red wine, cinnamon, star anise, honey and soy sauce. Bring to the boil then simmer for 2-3 minutes.

Season the chicken and set it on top of the layer of vegetables in the pot, add about 1 litre of water, then cover the pan and simmer gently for an hour and a half.

Preheat the barbecue. Strain 200ml of the cooking liquid into a small pan and reduce over a high heat until it becomes thick & syrupy, remove the chicken from the pot and set onto a tray, brush the reduced liquid over the chicken. Cook the chicken on a moderate barbecue, turning, until charred all over.

If you like you can discard the vegetables boil up the remaining liquid to serve as a sauce.

Serve the chicken with barbecued veg or other nice summer salads.

(Original recipe from Cooking at the Ballymore Inn by Georgina O’Sullivan.)

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Tandoori pork burgers

This was such a tasty weeknight dinner inspired by a half-used jar of tandoori curry paste and a packet of supermarket naan breads. Ditch the naans for gluten-free burgers.

Wine Suggestion: A juicy Spanish, or Spanish varietal, should work here. There are some great and good value Garnacha’s, like one made by Bodegas Monfil, which are perfect when on a budget. If you want to push the boat out choose a ripe and juicy Ribera del Duero made from Tempranillo. Our favourite of the moment is the Carmelo Rodero and try their 9 Mesas for the juicy youthful fruit. Older and more concentrated Crianza’s and Reserva’s would overwhelm the dish.

Tandoori pork burgers with tomato & coriander raita – serves 4

  • 500g lean pork mince
  • 1 red onion, grated
  • 2 tbsp tandoori curry paste (we like Patak’s)
  • a small bunch of coriander, chopped
  • 150ml natural yoghurt
  • 2 tomatoes, chopped
  • 4 scallions, sliced
  • naan breads, to serve
  • Little Gem or Cos lettuce, to serve

Put the mince, onion, curry paste and half the coriander in a bowl, season with mix well, then form into 4 burgers.

Barbecue the burgers for 4-5 minutes on each side or until cooked through. Meanwhile, mix the rest of the coriander with the yoghurt, tomatoes & scallions.

Serve the burgers in some warm naan breads (we toasted ours on the barbecue) with the crispy lettuce and raita.

(Original recipe by Janine Ratcliffe in BBC Olive Magazine, August 2009.)

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Big pieces of fish are particularly well suited to the large cooking space you’ve got on the barbecue. We’ve invested in a fish basket for the barbecue but when we cooked this we didn’t have one and it was tricky to turn. If you don’t have a fish basket you might find it easier to cut the side of salmon in half.

We also really like this without the cucumber yoghurt and served with some champ (mashed potatoes with scallions and loads of butter for any of you non-Irish readers).

Wine suggestion: White and fresh, but also with a full body and a good texture. Out of fashion somewhat we tried a Chablis  … a 1er Cru Montmains from Domaine Bois d’Yver that we had lying around. It was a couple of years old but the extra age added extra layers of depth to a wine that was still fresh and dynamic. If you’d prefer a red then lightly chill a young Pinot Noir for 20-30 minutes and you’ll also have a treat.

Barbecued Side of Salmon with Cucumber Yoghurt – serves 4-6

  • 1.5kg side of salmon, scaled and pinboned (order this from your fishmonger)
  • zest and juice of 1 lemon
  • large bunch of basil/fennel tops, finely chopped
  • 1 cucumber, peeled lengthwise at intervals to make stripes
  • 300ml natural yoghurt
  • 1 red chilli, deseeded and finely chopped
  • small bunch of mint/oregano, leaves picked and chopped

Brush the bars of the barbecue clean or your fish will stick (the fish basket will help with this), then light it and get it nice and hot.

Put the salmon skin-side down on a board and slash the flesh side with a sharp knife, about 1cm deep. Scatter the lemon zest and most of the fennel tops/basil over the salmon, then push into the cuts that you made with your fingers. Rub the fish lightly all over with olive oil and season well with salt and pepper.

Put the salmon on the barbecue, skin-side down. Check it after about 4 minutes by which time the skin should have got nice and crispy. Turn the fish carefully and cook on the other side for 2-3 minutes. You can carefully take the skin off the salmon at this stage and place it back on the heat to get really crispy.

Cut the cucumber in half lengthways and remove the seeds. Chop the seedless cucumber and mix with the yoghurt. Add some lemon juice, half the chopped chilli, and half the mint/oregano. Drizzle over some good olive oil and season well.

Break the salmon into portions with a fork and serve with the cucumber yoghurt, sprinkled with the remaining chilli and herbs. Drizzle with a little more olive oil and serve with a piece of the crispy skin if you like.

(Original recipe from Jamie at Home by Jamie Oliver, Michael Joseph, 2007.)

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Broad bean & mozzarella salad

A real taste of summer and a smashing way to start a dinner party. Serve on a big wooden board with a glass of something bubbly.

Wine Suggestion: Go white, go Italian, go fresh and textured. We’d recommend a good Pecorino from Abruzzo or Marches or maybe a Gavi or Soave.

Smashed broad bean and mozzarella salad – serves 4

  • 300g podded broad beans (you need about 1kg in their pods to get this amount) or 300g frozen broad beans
  • 1 lemon, juiced
  • 100g pecorino, grated
  • handful of mint leaves
  • handful of basil leaves
  • olive oil
  • sourdough/country style bread, 8 slices toasted (we toasted ours on the barbecue), rubbed with garlic & drizzled with olive oil
  • 2 balls buffalo mozzarella

Blanch the podded broad beans in boiling water for 2 minutes, drain and pop the green bean out of the papery skin.

Smash the double-podded broad beans with a good pinch of sea salt in a big pestle & mortar. Add the lemon juice, pecorino and herbs (keep a few leaves to garnish) and 4tbsp olive oil and mix together. Season well and pile onto the toast.

Tear the mozzarella into chunks and set on top of the broad bean mash, Finish with another drizzle of oil, some black pepper and a few herbs.

(Original recipe by Ben O’Donoghue for BBC Olive Magazine, August 2005.)

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