Posts Tagged ‘Genevieve Taylor’

Two kebabs for the barbecue with their respective sauces. We couldn’t decide which one to do, so we halved each recipe and made both. A meat probe is great for checking that barbecued meat is cooked – you are looking for 63C for medium or 71C for well done. You can buy a good-quality pesto if you don’t want to make your own.

Lemony pork kebabs with feta & pepper sauce, makes 6-8 kebabs

  • zest and juice of 2 lemons
  • 4 tbsp olive oil
  • 2 cloves of garlic, crushed
  • a handful of thyme sprigs, roughly chopped
  • 1.2kg pork leg, diced
  • 2 red peppers, diced


  • 2 red peppers
  • 200g feta
  • ½-1 tsp chilli flakes
  • 3 tbsp olive oil

Mix the lemon zest and juice, olive oil, garlic and thyme together. Sesaon with salt and pepper, then add the pork and stir well. Cover and refrigerate for 12-24 hours.

When ready to cook get a barbecue ready for both direct and indirect cooking.

Put the whole peppers for the sauce directly over the fire and char the skins all over until blackened. Transfer to a bowl and cover with cling film, then leave for a few minutes or until cool enough to handle. Rub off the skin and discard the stems and seeds. Put the pepper flesh into a food processor with the feta, chilli flakes and olive oil, season, then blend to a purée. Transfer into a bowl and set aside.

Thread the pork and pepper pieces onto skewers. Set onto the barbecue, slightly away from the fire so they cook over a medium heat for 15-20 minutes.

Serve with the feta and red pepper sauce.

Balsamic pork kebabs with pesto dressing, makes 8 kebabs

  • 4 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 tbsp brown sugar
  • 3 cloves of garlic, crushed
  • 1 tsp smoked paprika
  • 1.2kg pork leg, diced
  • a bunch of scallions, cut into 4cm lengths

FOR THE PESTO (or use good-quality shop-bought pesto)

  • 50g pine nuts, toasted
  • 30g basil, leaves and stems, roughly torn
  • 40g Parmesan, grated
  • 6 tbsp olive oil
  • juice of ½ lemon
  • 1 clove of garlic, crushed

Mix the balsamic, olive oil, brown sugar, garlic and smoked paprika together in a bowl. Season with salt and pepper, then stir in the pork pieces. Cover and put into the fridge for 12-24 hours.

To make the pesto, tip the pine nuts, basil, Parmesan, olive oil, lemon juice, garlic and a little salt into a food processor and blend to a purée. Scrape the pesto into a bowl and set aside.

When ready to cook get the barbecue prepped for direct and indirect cooking.

Thread the pork and scallions on to skewers. Set onto the barbecue, slightly away from the fire so they cook over a medium heat for 15-20 minutes.

Serve with the pesto on the side.

(Original recipes from Seared by Genevieve Taylor, Hardie Grant: Quadrille, 2022).


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This is a totally different barbecue recipe from Geniveive Taylor’s fantastic new barbecue book – Seared. The buttermilk makes the chicken super tender, so it’s worth marinating it the day before if you can.

Wine Suggestion: A round, fresh white was in order here with a bit of body to stand up to the barbecued flavours, so we chose an oaked Rioja for something a bit different. A bargain in any language, the Urbina Blanco Crianza 2014, yes that is correct … 8 years old, is released when ready and despite its age is fresh and vibrant, with layers of tertiary development, butter, toast and nuttiness alongside the melon, cirtus and jasmine flavours. It reminded us of a complex white Burgundy.

Barbecued buttermilk chicken, charred broccoli, mozzarella, tomato, basil & pine nuts – serves 4-6

  • 800g chicken thigh fillets
  • 300ml buttermilk
  • 3 cloves of garlic, crushed
  • 2 tbsp Dijon mustard
  • 2 tsp brown sugar
  • 1 head of broccoli, cut into florets
  • 1 tbsp olive oil, plus extra to drizzle
  • 250g cherry vine tomatoes
  • a big bunch of basil, roughly chopped
  • 50g grated Parmesan
  • 50g fresh breadcrumbs
  • 50g pine nuts
  • 250g mozzarella, torn

Slash the chicken thighs with a sharp knife taking care not to cut the whole way through. Place in a shallow dish in a single layer.

Mix the buttermilk, garlic, mustard and sugar together with plenty of salt and black pepper. Pour over the chicken and toss to coat. Cover and refrigerate for up to 24 hours.

Light your barbecue for direct and indirect cooking (half with coals and half without).

While the barbecue is getting hot, blanch the broccoli in lots of boiling salty water for a couple of minutes. Drain well and toss with the olive oil and some seasoning. Set aside.

Cook the chicken thighs over indirect heat for about 30 minutes or until they reach 60-65C inside, turning regularly. Move them a little closer to the fire and keep cooking until they reach 74C.

When the chicken is almost cooked, grill the tomatoes and the broccoli for about 10 minutes over the fire, turning until nicely charred on all sides.

Transfer the chicken, broccoli and tomatoes to a heavy roasting tin. Add the basil and gently toss to mix. Sprinkle over the Parmesan, breadcrumbs and pine nuts. Top with mozzarella adn drizzle over a little olive oil and some salt and pepper. Set the tin directly over the fire for 15 minutes to melt the cheese.

Serve with crusty bread or some baby roasted potatoes.

(Original recipe from Seared by Genevieve Taylor, Quadrille, 2022.)

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