This is coming from The Telegraph, and one of the comments tells me there is more than simple reading the recipes - try them, and you'll taste the difference...-----
21 May 2011
A selection of top chefs present their favourite barbecue recipes
Bill Granger's spicy chicken thighs
Serves 4
Ingredients
3 tbsp fish sauce
Black pepper
3 garlic cloves, crushed
2 large red chillies, minced
2 tsp sugar
8 boneless skinless chicken thighs
3 tbsp fish sauce
Black pepper
3 garlic cloves, crushed
2 large red chillies, minced
2 tsp sugar
8 boneless skinless chicken thighs
To serve
Cucumber and cashew salad:
3 tbsp lime juice
3 tbsp caster sugar
200g vermicelli
2 cucumbers, halved and thinly sliced
Handful fresh mint leaves
4 spring onions, thinly sliced
2 tbsp cashew nuts, crushed
Cucumber and cashew salad:
3 tbsp lime juice
3 tbsp caster sugar
200g vermicelli
2 cucumbers, halved and thinly sliced
Handful fresh mint leaves
4 spring onions, thinly sliced
2 tbsp cashew nuts, crushed
Whisk the fish sauce, pepper, garlic, chillies and sugar together. Put the chicken in a bowl and pour over half the marinade. Cover and refrigerate for 20 minutes (set the rest of the marinade aside).
Place chicken thighs on a hot barbecue and cook for about 5 minutes on each side until browned and just cooked through (how long depends on your barbecue).
While the chicken is cooking, add the lime juice and sugar to the marinade that you set aside. Stir until the sugar has dissolved to make a dressing.
Pour boiling water over the vermicelli and leave for a minute until soft. Drain under cold water, place in a bowl and add the cucumber, mint, onions and cashews. Add dressing, toss and serve with the chicken thighs.
Cooking meat, by Keith Goddard, head chef at 101 Pimlico Road (www.101pimlicoroad.co.uk)
The perfect Serves 8-10
Ingredients
1 whole beef bavette
Salt and pepper
1 head of garlic, crushed
200ml extra virgin olive oil
1 stick rosemary
1/2 lemon, zest only
1 dried chilli, crushed roughly
6 whole pink peppercorns
1/2 tsp Maldon sea salt
1 whole beef bavette
Salt and pepper
1 head of garlic, crushed
200ml extra virgin olive oil
1 stick rosemary
1/2 lemon, zest only
1 dried chilli, crushed roughly
6 whole pink peppercorns
1/2 tsp Maldon sea salt
Lay the beef bavette out on a worktop and let come to room temperature, about 45 minutes. In the meantime prepare your barbecue as desired, until the flames have died down and the barbecue has deep red embers and is very very hot – this is extremely important! It will take at least half an hour to achieve the correct intensity of heat.
Place the olive oil, rosemary, garlic, chilli, pink peppercorns, lemon zest and sea salt into a pan and warm gently either on a stove or on your barbecue. Do not get the oil too hot or let it smoke. Remove from the heat and allow to infuse for 20 minutes.
When your barbecue has reached the correct temperature and the grills are red hot (but not flaming), season your bavette well with salt and pepper. Place it on the barbecue and do not move for two minutes (for rare); two-and-a-half minutes for medium rare; or three minutes for medium. Then turn over and repeat on the other side.
Remove from the heat and leave to rest for 5-7 minutes in a warmish spot on a chopping board. Take a carving knife and cut the meat across the grain at centimetre intervals.
Brush with the infused oil and serve with warm bread, chopped cucumber and a dressed green salad.
Barbecue skewers, by Silla Bjerrum, managing director, Feng Sushi (www.fengsushi.co.uk)
Tips for barbecuing skewers
Always soak your skewers in water first, this will stop them burning.
Always marinade for at least two hours if you can, and overnight if possible. Ziplock bags are excellent for marinating.
Japanese cuisine provides brilliant inspiration for new skewer recipes – think yakitori chicken, teriyaki salmon, miso-marinated tofu, pork belly.
Barbecued spiced lamb skewers with Japanese slawIngredients
500g diced lamb
100g red miso paste
100g yellow miso paste
2 tbsp caster sugar
2 tbsp sake (or dry sherry)
2 tbsp mirin (or dry sherry)
2 cloves of chopped garlic
10g of fresh ginger sliced
1 bunch of spring onions
Wooden skewers
1 small red cabbage
1 small white cabbage
1 small red onion
200g soy beans
100ml good quality mayonnaise
2 tbsp yuzu juice (or pink grape)
1 tbsp kimchee chilli sauce
Salt and pepper
500g diced lamb
100g red miso paste
100g yellow miso paste
2 tbsp caster sugar
2 tbsp sake (or dry sherry)
2 tbsp mirin (or dry sherry)
2 cloves of chopped garlic
10g of fresh ginger sliced
1 bunch of spring onions
Wooden skewers
1 small red cabbage
1 small white cabbage
1 small red onion
200g soy beans
100ml good quality mayonnaise
2 tbsp yuzu juice (or pink grape)
1 tbsp kimchee chilli sauce
Salt and pepper
First marinate lamb for 24 hours. Rinse meat under a cold running tap and leave to dry in a colander. To make the marinade, gently heat miso paste with sugar, sake and mirin in a saucepan until all ingredients are dissolved. Then add ginger and garlic. Leave to cool down.
Add lamb chops and miso marinate to a ziplock bag and give a good shake to ensure the meat is fully coated. Leave in the fridge for 24 hours (these also freeze well).
On the day: soak wooden skewers in cold water. Peel first leaves off the cabbages, cut them in half and remove hard core. Thinly slice both cabbages in long strips and ad to mixing bowl. Clean onion, cut in half and also slice thinly and add to bowl. Bring a saucepan of water to the boil and blanch soy beans for 2 minutes before rinsing in cold water, drain and add to bowl.
In a separate bowl mix mayonnaise with yuzu juice and kimchee and season with salt and pepper. Mix well and put aside until serving.
Rinse lamb under the running tap and dab dry. Rinse spring onions and cut into 3cm-long pieces. Alternate pieces of lamb and spring onion on each skewer, making eight in total. Gently brush with oil and barbecue until medium rare.
Serve with Japanese slaw and cold beer.
A barbecued dessert by Tristan Welch, head chef at Launceston Place (www.launcestonplace-restaurant.co.uk)
Baked strawberries and rhubarb with cream and mintServes 4
Ingredients
400g of fresh strawberries washed and cut in half
150g fresh rhubarb
50g icing sugar
1 small bunch of mint
4 good dashes of rum
Fresh cream to finish
400g of fresh strawberries washed and cut in half
150g fresh rhubarb
50g icing sugar
1 small bunch of mint
4 good dashes of rum
Fresh cream to finish
First lay eight sheets of tinfoil squares two by two; these will be the base for the parcels.
Take the strawberries and divide them between the four squares of tinfoil, placing them to one side and leaving enough room on the opposite side so it can be folded over evenly.
Now slice the rhubarb and scatter over the four piles of strawberries, along with a dusting of icing sugar and a dash of rum.
Fold over the foil to cover the fruit then crimp the edges to seal the parcel.
To cook place the foil parcels on the glowing embers of the barbecue for 3-6 minutes depending on the strength of your barbecue .
To serve, break into the parcels and sprinkle fresh mint and cream.
Vegetarian barbecue, by Robin Gill, head chef at Sauterelle (www.sauterelle-restaurant.co.uk)
For best results corn cook in leaves (only buy fresh; this helps steam the corn but gives it a smokey flavour).
The day before your barbecue, dry a couple of bunches of thyme, rosemary and bay leaves in the sun or in a low heated oven. Then during the cooking, add the dried herbs to the coals towards the end of your cooking for an added depth of flavour.
Try peeling and grilling cucumber on the barbecue and use it for a tzatziki – fantastic flavour and a dish in itself.
Barbecued smoked aubergine with cuminIngredients
2 large aubergines
50ml extra virgin olive oil
1 tsp cumin powder
2 sprigs fresh mint~
Lemon juice
1 tbsp greek yoghurt
1 clove garlic, crushed
Salt, to taste
2 large aubergines
50ml extra virgin olive oil
1 tsp cumin powder
2 sprigs fresh mint~
Lemon juice
1 tbsp greek yoghurt
1 clove garlic, crushed
Salt, to taste
To serve
This is great with pitta, halloumi or couscous
This is great with pitta, halloumi or couscous
Stab the aubergines with a fork (about eight times) all over. Place on the barbecue on the direct heat and cook, turning every two minutes until the outside is completely black and the centre is soft .
Remove and allow to cool for a couple of seconds then peel away the skin, drain and discard any excess water then place in a food blender (processer), add the mint , garlic and salt and blend. Add the oil in slowly, then finish with the yogurt. Adjust the seasoning to taste with salt and lemon.
Gourmet barbecue, by Allan Pickett, head chef at Plateau (www.plateau-restaurant.co.uk)
Use a heavy-bottomed pan, this should prevent the risotto from catching on the barbecue.
Don’t take it too seriously! Have some fun with different flavours. Crab and dill, wild garlic and asparagus, saffron and octopus are risottos I would try.
Why not try cooking a sea trout that has been stuffed with lemon and herbs, then rolled in buttered foil and placed on the barbecue for the time you are cooking your risotto.
Barbecued English parsley risotto with snails and garlic butterServes 6
Cooking time approx 35minutes
Ingredients
800g risotto rice (Carnaroli is my favourite)
1 small onion (finely chopped)
5 snails per person (tinned ones will suffice)
1 bunch of English curly parsley (chopped)
1-1 ½ litres of vegetable stock or quality chicken stock
100ml olive oil
800g risotto rice (Carnaroli is my favourite)
1 small onion (finely chopped)
5 snails per person (tinned ones will suffice)
1 bunch of English curly parsley (chopped)
1-1 ½ litres of vegetable stock or quality chicken stock
100ml olive oil
For the garlic butter
250g butter
1 bunch of flat parsley (finely chopped)
6 cloves of garlic (crushed to a purée in a pestle and mortar)
Pinch of salt and a twist of white pepper
100g of shallots (finely chopped)
50g grated parmesan cheese
250g butter
1 bunch of flat parsley (finely chopped)
6 cloves of garlic (crushed to a purée in a pestle and mortar)
Pinch of salt and a twist of white pepper
100g of shallots (finely chopped)
50g grated parmesan cheese
Make the garlic butter by adding all the ingredients into a bowl and work them together with a spoon (it helps if the butter is at room temperature before you start).
Heat this mixture up in a pan on your barbecue until it bubbles gently.
Drain the snails of their cooking liquor, wash them quickly under cold water and allow them to drain briefly. Then add them to your garlic butter and keep in a warm place. This process allows them to take on a nice garlic flavour.
To make the risotto, warm a pan (large enough to take all ingredients) and then add the olive oil and your onions. Cook them (without colouring them) for around 5 minutes then add the rice.
Return to the heat and add the hot stock, ladle by ladle, stirring your rice as you go.
Continue to do this for about 15 minutes.
Most of your stock should have been absorbed by the rice, it’s fine if some is left over.
Remove from the heat and add in your parmesan and another good knob of butter. Lastly, add in the chopped parsley. Adjust seasoning if necessary.
Serve in a large bowl or dish with the snails on top. Add in a couple of spoons of red wine sauce.
Rotisserie-cooked free-range chicken, chips, watercress, saffron and black garlic aioliIngredients
For brine
3 litres of water
180g salt
30g sugar
Bring to boil and allow to cool in fridge
3 litres of water
180g salt
30g sugar
Bring to boil and allow to cool in fridge
1 whole 2.5lb chicken
2 bunches watercress
2 large potatoes (Maris Piper, King Edward or Rooster)
2 egg yolks
1 tbsp white wine vinegar
1 tbsp white wine
Pinch of saffron
1tsp Dijon mustard
150ml extra virgin olive oil
3 cloves black garlic
Lemon juice
Salt and pepper
2 bunches watercress
2 large potatoes (Maris Piper, King Edward or Rooster)
2 egg yolks
1 tbsp white wine vinegar
1 tbsp white wine
Pinch of saffron
1tsp Dijon mustard
150ml extra virgin olive oil
3 cloves black garlic
Lemon juice
Salt and pepper
The fresh chicken needs to be submerged in the brine for 12 hours before needed.
Light the bbq, and allow the coals to die down and create a medium and steady heat, then push the hot coals outwards slightly so it creates a well directly underneath where the chicken will be rotating. This will stop flare-ups and blackening of the chicken.
Place the chicken on a board and push the spit-roasting rod through the cavity and out of the neck. Ensure that the forks on the spit are holding the bird firmly in place. With some heavy duty butcher’s twine (this should hold up to the heat), truss the bird’s legs and tie in the wings to stop any part from flapping about.
Place spit onto the bbq and set counter balance (you need to try and keep the weight as even as possible). The ideal rotation time is about 80-90 seconds per turn.
This size of bird will take about 70-80 mins to cook over medium heat coals. You can test by pushing a small knife into the fattest part of the thigh and seeing if the juices run clear; if not continue cooking. I would advise gently basting the bird with olive oil and a little rosemary. Brush every 15 minutes or so to create that beautiful, crisp tasty skin.
Once the bird is safely rotating you can make the aioli and chips.
Pre-heat a deep fat fryer to 160C, slice the potatoes about 2-3 mm thick. Quickly wash away any excess starch and dry well on paper towels. Place into fryer and cook whilst occasionally stirring until golden brown. Drain on paper towels and season with sea salt.
• Add the saffron to infuse in the wine. In a blender, add the egg yolks, mustard, saffron white wine, vinegar and peeled black garlic. Whilst blending slowly, add in the olive oil until emulsified. Season with salt, pepper and lemon juice
Once the bird is ready serve with fresh watercress and chips and a bowl of Aioli to dip it in
Rotisserie cooking, by Warren Geraghty, executive chef at The Olde Bell, Hurley (www.theoldebell.co.uk)Tips on rotisserie cooking
Cook on a medium, steady heat to allow even browning and cooking.
Birds such as chicken or guinea fowl benefit greatly from brining. A 3lb bird would need 12hours brine at 6 per cent; this helps retain the moisture in the bird.
Whole lambs up to 25-30lbs can be cooked on the rotisserie (an olive oil and spice marinade can be used for about four hours prior to cooking).
Try to baste the meat at least once every 10-15 minutes.
Tips on salads for barbecues
Keep the salads fresh and vibrant – a little acidity really works well with the flavour of grilling.
Simplicity is the rule to grill cooking; a lovely grilled piece of fish or meat and a flavoursome seasonal salad is all that is needed for a perfect meal.
Using raw ingredients in the salads will add a lovely textural element to the dishes
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Taken from telegraph.co.uk; source article is below:
The best barbecue recipes
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