Friday, October 13, 2006

Recipe -BBQ - Bonus Issue

Well! I think it is fair to say that summer is here, it has put me in such a good mood that I am giving you a selection of beautiful summer recipes. I’ve been promising some barbecue ideas but have been waiting for the weather; now there is no excuse, get outside and really enjoy this simple party food. Barbecues are such a great way of entertaining and you can create really interesting dishes just out of your imagination and this is what I would encourage you to do.
I am including a selection of ideas here which should be fun and easy to make and will be different from “burgers and sausages”, and remember barbecuing is one of the healthiest ways to cook.
I will start with a simple marinade and salsa which can really make the barbecue a flavour sensation. Use one of the recipes or use all of them, remember you don’t have to cook everything and feel free to play with the ideas and add more or less spice or use different ingredients - there are no rules to barbecuing!
Ginger and Soy Marinade
100 ml Dark Soy Sauce
2 tbsp Honey
1 inch square Grated Ginger
2 tbsp Sesame Oil
Salt & Pepper

Salsa Fresca
6 Tomatoes - deseeded and diced
1 Red Onion - finely chopped
1 Clove Garlic - finely chopped
1 Green Chilli - deseeded and finely chopped
Juice of 1 Lime
1 Bunch of Coriander - roughly chopped
Salt & Pepper
2 tbsp Extra Virgin Olive Oil
Mix all the ingredients together and taste, you may need more lime or chilli, serve this with anything!

Char grilled Sardines or Mackerel
The best fish for barbecuing, use whole fish.
Ensure the fish are gutted and cleaned and use 1 mackerel or 2-3 sardines per person, season the fish with salt & pepper and douse heavily with either Pernod, Vermouth or Dry Sherry. Grill on both sides until cooked - about 4 minutes per side for sardines and 5-6 minutes for mackerel.

Chicken with Ginger and Soy
Take any portions of chicken you like and marinate them overnight in the Ginger and Soy Marinade. Cook them, turning frequently, until done, cut a piece through, the juices should run clear.

Grilled Balsamic Onions
Slice 2 large red onions into 1 cm rounds and skewer them end to end, season and cover with balsamic vinegar and oil and sprinkle with some fresh thyme, grill for about 5 minutes per side, remove and drizzle with more balsamic.
Char grilled Corn on the Cob
Boil the corn in salted water for 2-3 minutes and cool in cold water. Brush with the Ginger and Soy marinade or just some oil and copped chilli and grill for 5 minutes, until charred all over.

Char grilled Pineapple with lime, honey and chilli glaze
Quarter a medium pineapple and remove the core. Mix the juice of 1 lime with 3 tbsp honey and 1 very finely chopped chilli - as hot or as mild as you want. Brush this over the pineapple and grill for 5 - 10 minutes until charred, drizzle over remaining glaze.
My mouth is watering having written this. Go out to the shop, buy a small barbecue and cook the corn on the cob - char grilled corn with bring a smile to your face, enjoy!


If you have any questions or suggestions then please do not hesitate to contact Graeme or Greg, they can pass any comments directly to me and I will respond as quickly as possible.

1 comment:

Anonymous said...

Hmmmm BBq!!!!