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Posts Tagged ‘Outdoor Cooking’

You need to start this the day before but it’s surprisingly easy and the results are amazing. A great barbecue dish to serve a crowd and most of the work is done beforehand. Ours was too big to fit in the oven so we sliced it into two which made it much more manageable.

Wine Suggestion: Quite often we’d suggest a wine with good acidity to cut through the richness of this dish, and we wouldn’t be wrong, with a number od Chardonnays coming to mind. However, instead of cutting through the richness we tried accentuating it and playing with the phenolics (white wine tannins) and drank Jean-Michel Gerin’s La Champine Viognier from the Northern Rhône valley. Grown on vineyards above Condrieu this is accessible and yet still heady, slightly oily and rich with stone fruit flavours and character. It always pays to think outside the box every now and again.

Fennel and ‘Nduja Spiced Porchetta – serves 6 to 8

  • 3kg belly of pork, boned and skin scored and butterflied, your butcher will do this for you

FOR THE SEASONING:

  • 3 tsp salt
  • 50g fennel seeds
  • 25g cracked black pepper
  • 10 sage leaves

FOR THE STUFFING:

  • 2 tbsp vegetable oil
  • 2 onions, chopped
  • ½ fennel bulb, finely chopped
  • 3 garlic cloves, coarsely chopped
  • 100g pine nuts, toasted
  • 100g pitted green olives, sliced
  • 175g ‘nduja

Make the sfuffing first as you need to leave it to cool. Heat the oil in a large frying pan and fry the onions and fennel for about 10 minutes or until softened and golden brown, add the garlic after about 5 minutes. Stir in the pine nuts, olives and ‘nduja and warm through briefly. Spoon onto a tray and leave to cool.

Lay the pork skin side down on a board and open up flat.

To make the seasoning, mix the the salt, fennel seeds and cracked pepper together in a bowl. Sprinkle the rub evenly over the pork and scatter the sage leaves on top. Fold the belly over to enclose the seasoning, then cover and chill for an hour in the fridge.

Lay the pork belly back onto the board and open up to expose the seasoning. Spread the stuffing evenly over the surface, leaving a border at the edges.

Roll the meat up tightly and tie with kitchen string at 4cm intervals, starting in the middle. You need to tie it firmly but careful not to squeeze out the stuffing. Put onto a tray and leave overnight in the fridge. If your pork is too big you can carefully slice through the middle to give two pieces.

The next day, take the pork out the fridge at least 1 hour before you want to start cooking.

Preheat the oven to 160C/Fan 140C/Gas 3.

Put the pork onto a baking tray and cook in the oven for 3½ hours.

Near the end of the cooking time, get your barbecue on and get it ready to cook on. Transfer the pork to the barbecue and cook for another hour. Roll it over onto the fat side at the end to crisp up the crackling. Transfer to a platter and leave to rest for 15-20 minutes, then carve into thick slices.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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Don’t pack the barbecue away yet, you really should make this first. The smoky potato salad is good even if the fish is not your thing.

Wine Suggestion: a new find from Portugal: the Companhia de Vinhos Invencival “Natural Mystic”. An Alvarinho, Arinto, Loureiro blend from the far north, this is light and fresh and yet rounded and full flavoured standing up to the barbecued fish flavours and adding it’s own extra bit of pizzazz for a great combo.

BBQ Bream with Smoked Potato Salad – serves 2 (with salad leftover)

  • 2 whole bream, gutted and fins and other sharp bits removed
  • 1 lemon, halved

SPICE RUB FOR THE FISH:

  • 3 sprigs of rosemary, leaves chopped
  • 4 tbsp olive oil
  • 1 tbsp flaky sea salt
  • 1 tsp smoked paprika
  • 2 tsp fennel seeds, lightly ground
  • 1 ½ tsp garlic powder

FOR THE SMOKED POTATO SALAD:

  • 800g cooked new potatoes
  • 3 tbsp mayonnaise
  • 3 tbsp crème fraîche
  • 6 celery sticks, finely chopped
  • 50g cornichons, sliced
  • 2 tbsp dill, roughly chopped
  • 2 tbsp finely chopped flat-leaf parsley

You will need to get a charcoal barbecue nice and hot to cook on.

Prep the fish first by placing on a board and slashing through the skin a few times on both sides.

Put all of the spice rub ingredients into a shallow dish, big enough to hold the fish, and mix together. Put the fish on top and rub the spice rub all over the fish and and into the cuts you made.

Lay the fish onto a hot barbecue and leave for 5-6 minutes to allow the skin to crisp up. Turn carefully and repeat on the other side.

Carefully remove the fish from the barbecue and leave to rest for a few minutes. Squeeze over the lemon halves.

Put the potatoes directly onto the cooling embers. Meanwhile, mix the rest of the potato salad ingredients together in a a large bowl and season. Add the smoked potatoes and toss to coat.

Serve the fish with the warm potato salad.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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These ribs are cooked in the oven before going on the barbecue so they are meltingly tender. They go great with some coleslaw and a jacket potato.

Drink suggestion: As this dish has a sweetness to it we looked to a lager with a bit of bitterness instead. Taking the recommendation by Justin from our local store (Sweeneys D3) of the Samuel Adams Boston Lager, this was deeply smooth and complex, with a well-balanced hoppy bitterness and clean, lingering finish. The hints of malt added a hint of sweetness which helped accentuate the pork flavours, so well suggested. A beer we’d overlooked for no apparent reason, but one we’ll revisit again.

Barbecued pork ribs – serves 4

  • 2 racks of baby back pork ribs, trimmed and sinew removed
  • 330ml can of beer

FOR THE SPICE RUB:

  • 2 tsp table salt
  • 2 tbsp smoked paparika
  • 2 tsp garlic powder
  • 4 tbsp veg oil
  • 1 tbsp maple syrup

FOR THE BARBECUE SAUCE:

  • 100ml American mustard
  • 2 tbsp runny honey
  • 1 tbsp bourbon
  • 1 tbsp cider vinegar
  • 2 tbsp soft light brown sugar

Mix the spice rub ingredients together in a bowl, then lay the ribs in a large roasting dish and massage all over with the rub.

Pour the can of beer into the roasing tin and cover with foil. Leave to marinate for an hour or so but make sure they’re back to room temperature before you start cooking.

Preheat your oven to 150C/130C fan, then put the roasting tin with the ribs in to bake for 2 hours. Leave to cool slightly.

Make the sauce by putting the mustard, honey, bourbon, cider vinegar and brown sugar into a saucepan over a medium heat and stir to melt the sugar. Bring to the boil, then remove from the heat.

When you’re ready to eat, put the ribs onto a hot barbecue and allow to colour for a couple of minutes on each side. Use a pastry brush to glaze the ribs with the barbecue sauce and continue to cook for another 2-3 minutes. When the sugar starts to caramelise, brush them again and barbecue for another couple of minutes until thoroughly glazed.

(Original recipe from Outdoor Cooking By Tom Kerridge, Bloomsbury Absolute, 2021.)

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This is a nice simple marinade for chicken thighs, perfect for sunny evenings.

Wine Suggestion: A good match with a nice, dry Provençal rosé. Tonight, one Jono’s work has commissioned from Chateau Vignelaure, the “Ode to Joy Rosé”. The name is inspired by Beethoven’s famous symphony which was written to celebrate the end of war and desperation, but with the current pandemic dragging on and effecting all our lives also celebrating hope and better times ahead from this as well. We’ll happily celebrate this with this wine as it’s delicious and tastes of a joyful summer.

Herby lemon chicken thighs – serves 6

  • 12 boneless chicken thighs with the skin on
  • 50ml extra virgin olive oil
  • 50g preserved lemon, finely chopped
  • 4 garlic cloves, finely grated
  • 3 tbsp oregano leaves, roughly chopped
  • 2 tbsp rosemary leaves, roughly chopped
  • lemon wedges, to serve

Put the chicken thighs into a shallow dish, then add the olive oil, preserved lemon, garlic, herbs and lots of salt and pepper. Mix with your hands to coat then cover and leave in the fridge for at least 30 minutes. Take out of the fridge for 15 minutes before cooking.

Cook on a hot barbecue for 15-20 minutes or until cooked. Serve with the lemon wedges.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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We’re a bit nervous cooking chicken from raw on the barbecue but it’s fine so long as you take your time. You also need to cook the wings before you brush on the glaze. This is so they don’t burn on the outside before cooking all the way through.

Start a day ahead with the brine and you’ll have the perfect party dish for the barbecue. Oh, and you’ll need napkins.

Wine Suggestion: With such big, burly flavours on the glaze and in the spirit of a fun, messy dish we’d suggest a similar style of red wine to match. Zinfandel, Grenache or similar. Tonight Pikes Los Compañeros, a juicy, Shiraz-Tempranillo blend from the Clare Valley. Brambles and plums with a cool kick of spice on the finish. A new barbecue favourite.

BBQ Chicken Wings with Korean Glaze – serves 4-6

  • 20 large chicken wings, jointed in 2 (get your butcher to prep these for you)
  • 200g table salt
  • 2 litres of water
  • 10 black peppercorns
  • 4 bay leaves

FOR THE GLAZE:

  • 80ml rice vinegar
  • 60g caster sugar
  • 50ml Sriracha hot sauce
  • 50ml tomato ketchup
  • 2 tbsp gochujang chilli paste
  • 2 tbsp sesame oil
  • 20g butter

FOR GARNISH:

  • 2-3 scallions (green parts only), shredded
  • 1 tbsp toasted sesame seeds

To make the brine, put the salt into a large bowl, then add the water and whisk until the salt disolves. Add the bay leaves, peppercorns and chicken wings. Cover the bowl and leave overnight in the fridge.

When you’re ready to cook, remove the wings from the brine and pat dry with kitchen paper.

Make the glaze by putting all of the ingredients into a small pan and bringing to a simmer. Cook, stirring for about 5 minutes, then set aside until needed.

Put the chicken wings onto a hot barbecue and cook for 10-12 minutes or until browing on both sides. Now coat the chicken wings with the glaze using a pastry brush. Cook for another few minutes, turning, until slightly charred.

Put the chickin wings onto a large warm platter, then brush generously with extra glaze and rest for a minute before serving. Scatter over the shredded scallions and toasted sesame seeds and eat with your hands.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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This is pretty much a meal in a brioche bun, don’t skip anything as it all comes together perfectly.

Wine Suggestion: Given the weather and the dish we cracked open a Domaine of the Bee, Bee Pink Rosé from Roussillon. A blend of Grenache and Syrah this had the obligatory red fruit flavours we expected but the thing that made it work so well with the food was the wonderful texture and hints of thyme. An accidental but fortuitous match.

Barbecued Chicken with Bacon, Lettuce, Tomato & Avocado – serves 4

  • 8 boneless and skinless chicken thighs
  • 2 cloves of garlic, thinly sliced
  • 2 rosemary sprigs, leaves picked and finely chopped
  • 2 tbsp olive oil
  • 8 rashers of smoked streaky bacon

FOR THE MAYONNAISE:

  • 4 tbsp mayonnaise
  • 2 tbsp sour cream
  • 2 tbsp finely chopped dill
  • 3 dashes of Worcestershire sauce
  • 2 dashes of hot sauce
  • 2 tsp mild American mustard
  • a pinch of cayenne pepper

TO SERVE:

  • 4 large brioche buns
  • 2 ripe avocados
  • 2 large tomatoes, sliced
  • 2 little gem lettuces, leaves separated

Bash the chicken thighs between sheets of baking paper or cling film until about 1cm thick.

Put the chicken into a shallow dish with the garlic, rosemary and olive oil. Season with salt and pepper and toss the chicken until coated in the herbs and oil.

Mix all of the mayonnaise ingredients together and sesason to taste.

Cook the chicken on a hot barbecue for a few minutes on each side. Add the bacon to the barbecue and cook until crispy, it will only take a couple of minutes. Once cooked, leave the chicken and bacon aside to rest.

Add the brioche buns to the barbecue and char briefly.

Peel and slice the avocados (don’t do this in advance or they will discolour).

Spread some mayo on the bottom half of each brioche bun and top with 2 chicken thighs. Add layers of tomato, bacon, avocado and lettuce, then spread the top half of the buns with the rest of the mayonnaise, sandwich together and serve.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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These are super tasty, especially with the quick pickled onions and some naan breads from the takeaway.

Wine Suggestion: Cline Cellar’s Sonoma Coast Viognier; a wonderfully fresh, stonefruit flavoured wine with a soft acidity. Rich and flavoursome to match the flavour depth of salmon and spices. This is dry with low residual sugar levels, however it has juicy, fruit flavours carrying the chilli and paprika well and complementing the ginger and lime.

Tandoori Fish Skewers – serves 8 (easily halved)

  • 8 salmon fillets, skin removed (about 125g each)
  • 2 large garlic cloves, grated
  • 2.5 cm piece of ginger, grated
  • juice of 1 lime
  • 200g Greek yoghurt
  • 1 tsp Kashmiri chilli powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp sweet smoked paprika
  • veg oil for brushing

FOR THE QUICK PICKLED RED ONIONS:

  • 2 small red onions
  • 125ml water
  • 125ml white white vinegar
  • ½ tsp fennel seeds
  • ½ tsp cumin seeds
  • 1 tbsp salt
  • 2 tbsp sugar

TO SERVE:

  • warm naan breads
  • a handful of coriander leaves
  • 1 long green chilli, finely sliced
  • lime halves
  • sweet chilli sauce

You can start the pickled onions about an hour ahead. Slice them finely and put into a bowl.

Put the water, wine vinegar, fennel and cumin seeds, salt and sugar into a small pan over a medium heat and stir until the sugar has dissolved. Pour this hot liquid over the onions and leave to cool, then cover the bowl and leave in the firdge.

Cut the salmon fillets into large chunks. Put into a bowl with the garlic, ginger and lime juice and mix well.

Put the yoghurt into a bowl, then mix in the spices and some seasoning. Add the spiced yoghurt to the salmon and mix gently, then leave to marinate in a cool place for about 20 minutes.

Thread the salmon onto skewers, brush the barbecue witha little veg oil, then cook for 2-3 minutes on each side until lightly charred.

Serve the skewers on warm naan breads with pickled red onions, coriander and green chilli sprinkled over. Serve with some lime for squeezing over and sweet chilli sauce (we served with our hot pepper jam).

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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