Cooking on the Barbecue
This is not rocket science as long as you keep things simple. Barbecues often come with lids, and these are handy in stiff breezes, but try to resist the temptation to roast massive joints of meat under there. Personally, I think it rather a waste of time as barbecues have a tendency to sear meat, leading to awfully long cooking times for larger cuts. Instead, treat the barbecue as a grill with a smoky flavour and you won’t go too wrong, and use it to its strengths. So, marinate fish and meat so the outside can develop a crisp husk while the inside remains moist with the flavours absorbed, cook fish and vegetables in foil to seal in their juiciness, and bake fruit so it turns into a delicious, irresistible mush. The trickiest thing you’ll have to do is allow enough time for meat to be properly marinated, allowing all the juices to permeate it. I advise two hours for meat and poultry, and fish – which is often tasty with as little as possible added – needs a shorter time, between 30 minutes and 1 hour. It’ll never get more complicated than that, I promise. For simplicity’s sake, assume when following the recipes that when you come to cook your coals are hot and your grill is adjusted to a medium height, always stay safe, check your food is properly cooked before you eat it, and you should have a happy and hitch-free time. |
|
Baba Ganoush
Serves 4
This delightfully smooth and tasty aubergine dip can be prepared the morning before or a day in advance. 2 aubergines 3 tablespoons lemon juice 1 teaspoon salt 2 large cloves of garlic, crushed 3 tablespoons sour cream 3 tablespoons fresh parsley, chopped 2 tablespoons toasted pine nuts 1 tablespoon olive oil to serve Prick the aubergines all over with a fork and bake them whole in an oven preheated to 200ºC / 400ºF for 30 minutes. Remove the aubergines, halve them and scoop out the flesh. Mix with the lemon juice (ideally in a food processor, but if you don’t have one a bowl and fork will do) until smooth. Mash together the salt and garlic and add this and the sour cream to the mix. Allow the mixture to cool before stirring in the parsley and pine nuts, then refrigerate until you need to serve it. Just before serving, drizzle the olive oil over the top. An ideal dip for tortilla chips or briefly barbecued pitta bread. |
Roasted Marinated Goats’ Cheese
Serves 8 Goats’ cheese is wonderful because it absorbs flavour so well. These marinated cheeses can be kept for up to two weeks in jam jars and can be brought out and roasted for any occasion, but they work especially well if served just before a barbecue feast. 4 whole goats’ cheeses 10 tablespoons olive oil 2 bay leaves 2 teaspoons dried rosemary 3 teaspoons dried thyme 4 unpeeled garlic cloves 2 teaspoons lemon zest 6 whole black peppercorns 2 clean jam jars A few days in advance, heat the oil in a saucepan over a low heat together with the herbs, bay leaves, garlic, lemon and peppercorns. Infuse (i.e. very gently cook) the mixture for 15-20 minutes, by which time the aroma should be delightful. Meanwhile, place the goats’ cheeses in two clean jam jars (two to a jar: it will be worth checking beforehand that the cheeses will fit inside, so use the jars with the widest mouths possible and well-fitting lids). Pour the contents of the saucepan over the cheeses, dividing it equally between the two jars. Screw the lids on tightly and leave them at the top of a fridge for a couple of days. To cook, remove the cheeses from their jars with a slotted spoon and wrap them individually in foil. Place the parcels on the barbecue grill over hot coals for 25 minutes, by which time the skin should be slightly crusty and the inside deliciously soft. Serve, as with the Brie Fondue, with vegetable crudités. |
Bruschetta
Serves 2-6
Cooking time: 3-6 minutes Bruschetta is the Italian name for any toasted and topped bread. Use a ciabatta loaf for delicious pre-dinner snacks, easy to make over any barbecue or campfire. 1 loaf of ciabatta bread 6 oz / 150 g cherry tomatoes 6 oz / 150 g black olives, chopped olive oil freshly grated Parmesan cheese salt and freshly ground black pepper Lightly oil a square of kitchen foil and place it on the grill over hot coals or embers, reflective and oiled side uppermost (you may want to twist the edges onto the grill or secure it with some small stones to stop it blowing away). Halve the cherry tomatoes and place them on the foil. Drizzle a little oil over the tomatoes and season them as they cook with salt and fresh black pepper. Meanwhile, slice the loaf into rounds 2 cm / 1" thick. Brush a little olive oil over both sides of each slice and place them directly on the barbecue or campfire grill. Cook them for 2-3 minutes on one side, or until the surface is a golden and slightly charred brown. Flip the slices over and as the other sides cook place the tomato halves on top. Sprinkle a handful of chopped black olives over each slice, and add a smattering of grated Parmesan (the fresh stuff is best if you can get it). After 2-3 minutes remove the ciabatta slices and serve on a large dish. |
Piri-piri
Serves 4
Cooking time: 4-6 minutes Piri-piri marinade dates from Portugal’s colonial days (they’d import the red hot chillies from Brazil) and can be used to spice up just about anything. It works particularly well with poultry and, in this case, scallops. 1 lb / 500 g scallops 4 dried red chillies 1 teaspoon rock salt 3 tablespoons olive oil 3 tablespoons cider vinegar Finely chop the chillies and mix them in a bowl with all the other ingredients. Marinate the shellfish in this sauce for at least 30 minutes before cooking. Remove the scallops from the marinade and grill them over hot charcoal for 23 minutes each side. stuff) 3/4c ricotta cheese 3/4c marsala 1 shallot 4 clove garlic 1/2c dried currants 1/2 package pine nuts 1 can tomato puree (you can make your own if you're a purist) 3/4c olive oil 1/2c white wine bread crumbs oregano Wood toothpicks (I know, it's low class, but it works) Preheat oven to 350F. To make the stuffing, chop the shallot and garlic and soak them, together with the currants, in the marsala overnight. In the morning, add the ricotta cheese, 1/4c of the olive oil, and about 1/4c of bread crumbs. Grind about 1/2 pound of the squid (including the tentacles and smaller bodies) in a food processor and add the above mixture. Blend them together in the food processor. Fold in the pine nuts by hand and refrigerate the mixture. Lay the squid bodies on a board and, one by one, put a dollop of the stuffing on each. Then wrap the bodies around the stuffing and close with wood toothpicks. (I've not been able to find still-whole squid; I guess one could stuff them that way if you can find them.) Put the stuffed squid in a baking pan. Cover the squid in the pan with a mixture of the tomato puree, wine, and the rest of the olive oil, and sprinkle bread crumbs on top of the whole pan. Bake at 350F for at least 1.25 hours. Enjoy! |
Simple Swordfish Steak
Serves 4
Cooking time: 6-8 minutes Swordfish can be cooked directly on the grill without fear of it falling apart. Its texture is incredible, and it is delicious with nothing more done to it before cooking than a rub with a little oil, salt and pepper. 4 swordfish steaks 1 tablespoon olive oil crushed rock salt freshly ground black pepper 1 lime, quartered, to serve Rub the swordfish steaks well with rock salt, oil and black pepper. Place them directly on the grill over hot coals and cook for 3-4 minutes on each side. You can check how well cooked the steak is by piercing the middle with a skewer. As with tuna, if the flesh is darker in the centre than at the edges the steak is still rare. An even colour throughout means the fish is cooked. Serve garnished with a lime wedge and a selection of grilled vegetables. |
Fried Fish In Spicy Sauce
1/4 cup olive oil
1 1/2 lb fish fillets 3/4 cup water 2 carrots -- thin sliced 2 small onions -- sliced 1 green peppers -- cut in 1 rings 1 garlic clove -- minced 1 tablespoon packed brown sugar 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/3 cup cider vinegar 2 teaspoon cornstarch Cut fish fillets into serving-sized pieces. Pat dry. Heat oil in skillet over medium heat. Add fish and cook until fish flakes easily with fork; turning carefully. Will take 8-10 minutes. Heat water, carrots, onions, green pepper, garlic, brown sugar, salt and ginger to boiling. Cover, reduce heat and cook for about 5 minutes. Mix vinegar and cornstarch; stir into vegetables. Heat to boiling, stirring constantly. Boil 1 minute, then pour over fish. Serve immediately. |
Ginger Fish Rolls
213 gm canned alaska salmon pink or red
8 large chinese leaves blanched to soften 50 gm shelled prawns; chopped 4 spring onions; trimmed, cut into 2.5cm 1/2 teaspoon fresh root ginger finely minced 50 gm button mushrooms, chopped 1 long chives for tying or- strips of; raffia 4 tablespoon light soy sauce 3 tablespoon lime juice 2 tablespoon water 1 teaspoon fine shreds of lime rind 1 teaspoon root ginger 250 gm short grain rice 900 ml boiling water 1 lumpfish caviar to garnish [If you do not have a bamboo steamer use a colander placed over a saucepan and covered with a lid.] Drain can of salmon reserving the juice. Flake the fish coarsely. Flatten Chinese leaves. Trim away any tough stalks. Place equal amounts of salmon onto center of each leaf. Surround with prawns, onions, ginger and mushrooms. Roll up tucking ends in securely. Tie up with the chives or raffia. Place in top of steamer. Mix soy sauce, lime juice and rind. Put rice into base of steamer with water and salmon juice. Cover with fish rolls in steamer top and lid. Simmer for 20 minutes until most of liquid is absorbed. Keep fish rolls warm. Drain rice of any excess water and press into 12 small moulds. Turn onto a serving plate and garnish. Serve with the warm fish rolls and sauce. |
Grand Hotel Pasta & Fish
1/4 cup olive oil
1 garlic clove; sliced 1/2 lb flounder fillets - cut in 1/2 strip; s 2 tablespoon flat leaf parsley; chopped 2 tablespoon fresh basil; chopped 1/4 cup white wine 4 plum tomatoes; halved - seeded, in 1/2 s 1 salt and pepper; to taste 1/2 lb spinach spaghetti In a large skillet, heat oil over medium heat. Add the garlic; cook 2 minutes or until garlic is lightly golden. Add flounder, parsley and basil. Cook for 2 minutes, stirring gently. Add wine and tomatoes. Simmer 4 minutes to cook the fish and tomatoes. Season with salt and pepper. Keep warm over low heat. Cook spaghetti according to package directions. Drain; toss with sauce. |
Grilled Spiced Fish
4 oz sole, skinned 1 salt and pepper to taste 2/3 cup plain yogurt 2 teaspoon garam masala 1 teaspoon ground coriander 2 garlic cloves, crushed 1/2 teaspoon chile powder 1 tablespoon lemon juice 1 lemon wedges for garnish Rinse fish, pat dry with paper towels and place in a shallow non-metal dish. Sprinkle with salt and pepper. Mix together yogurt, coriander, chile powder, garlic, and lemon juice. Pour over fish. Cover and refrigerate 2 to 3 hours to allow fish to absorb flavors. Preheat broiler. Transfer fish to a broiler rack; cook about 8 minutes, until fish just begins to flake, basting with cooking juices and turning over halfway through cooking. Serve hot, garnished with lemon wedges. |
Grilled Swordfish On Herbed Couscous W/Veget
1 vegetable minestrone:
1 tablespoon olive oil 1 clove garlic, pressed or 1 minced 2 cup finely diced vegetables 1 (such as yellow squash, 1 zucchini, onion, red bell 1 pepper) 1 1/2 tablespoon chopped fresh basil leaves 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh rosemary 1 leaves 1 11.5 oz can v-8 juice 1/4 cup fat-free chicken stock 1/4 teaspoon white pepper 1 herbed couscous: 1 1/2 cup fat-free chicken stock 1/4 teaspoon freshly ground black pepper 1 bay leaf 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 1 leaves 1 teaspoon olive oil 1 cup couscous 1 swordfish: 1 1/2 lb fresh swordfish (4 6-oz 1 pieces) 1 sprigs of fresh thyme or 1 rosemary, for garnish (opt.) To make the vegetable minestrone, heat the oil in a large saucepan over medium heat. Add the garlic and cook just until it starts to sizzle; do not brown. Add the herbs, juice, stock and peper and bring to a boil. Reduce heat to low and simmer for 3 minutes. Set aside. To make the couscous, combine the stock, pepper, herbs and oil in a small saucepan and bring to a boil. Add the couscous, mix well and remove from the heat. Cover tightly and allow to stand for at least 5 minutes, or until all of the liquid has been absorbed. Set aside. Wash the swordfish and pat it dry. Rub the surface with a little olive oil and sprinkle with salt, freshly ground black pepper and herbs, if desired. Cook over a charcoal grill or under a broiler just until it turns from translucent to opaque, about 3 to 4 minutes per side. Do not overcook or the fish will become tough. To serve, place a rounded 1/2 cup of couscous on each of 4 plates and top with a piece of grilled swordfish. Spoon the minestrone around each serving, dividing it equally. Garnish each serving with a sprig of fresh thyme or rosemary, if desired. |
Cod Gremolata
Serves 4
Cooking time: 6-10 minutes A zesty Italian blend of parsley, lemon and garlic – try it with chicken too. 4 boneless cod fillets 4 tablespoons olive oil 4 tablespoons fresh parsley, roughly chopped 2 large garlic cloves, crushed juice and zest of 1 lemon 1 lemon, sliced into 8 salt and freshly ground black pepper Arrange the cod fillets in a single layer in a shallow dish and season well. Mix together the oil, parsley, garlic, lemon juice and zest, and pour the mixture over the cod, brushing it over if necessary to ensure the fish is thoroughly coated. Cover and chill overnight. To cook, place the cod fillets on individual squares of kitchen foil, top with any remaining marinade and a slice of lemon, and wrap the foil around the cod to form parcels. Place the parcels on the grill for 8-10 minutes, turning once during the cooking time, or into hot embers for 6-8 minutes, turning often. Serve the fish directly from the parcels with the remaining lemon slices. |
Mixed Grill Skewers
Serves 4
Cooking time: 12-15 minutes Clearly both the Mummy and the Daddy of kebabs, with a potent, live and kicking marinade to boot. A proper feast for any occasion. 4 skinless and boneless chicken breasts 16 raw prawns, peeled 2 good pork sausages 1 swordfish or tuna steak 1 red pepper 1 courgette 16 button mushrooms 1 red onion 5 cloves garlic 4 spring onions, finely chopped 2 tablespoons light soy sauce 4 tablespoons olive oil 1 tablespoon fresh chives, chopped 2 small red chillies, seeded and chopped salt and freshly ground black pepper Make the marinade by mashing the garlic with a little salt until it forms a paste, then mixing it into the olive oil, soy sauce, chopped spring onions, chives and chillies. Season well and reserve 2 tablespoons of the mixture in a separate bowl for basting with later. Next chop the chicken, sausages, fish, pepper and courgette into similar-sized chunks. Thread them onto 8 large, flat, metal skewers with the mushrooms and prawns, alternating vegetable-meat-vegetable or as you see fit. Place the completed skewers on a tray or on kitchen foil and pour the marinade over the top. Cover, chill and leave overnight to marinate. To cook, transfer the skewers to a grill over hot coals or embers and cook for 12-15 minutes, or until the vegetables are slightly charred and the meat is thoroughly cooked, basting with the reserved sauce. Serve hot in briefly grilled pitta breads, or just as they are. |
Chicken Kebabs
Serves 4
Cooking time: 10-15 minutes
This is as close as I can get to the purportedly secret recipe
at my favourite kebab shop – like theirs these seem to take
an age to cook, but they’re certainly worth it.
2 large chicken breasts (or 4 smaller ones), skinless and boneless
4 tomatoes, halved
½ large red onion, cut into square chunks
1 tablespoon Dijon mustard
3 tablespoons natural yoghurt
½ teaspoon ground cardamom
½ teaspoon turmeric
½ teaspoon hot curry powder
juice of ½ a lemon
In a bowl mix together the mustard, yoghurt, lemon juice
and spices. Cut the chicken into 16 even cubes and add it
to the bowl. Mix until all the chicken has been evenly
coated, cover the bowl and chill for at least 2 hours. Thread
the chicken onto skewers interspersed with squares of onion
and the tomato halves. The best skewers to use are flat,
metal ones but you can use wooden ones too – just make
sure you’ve soaked them in cold water for 10 minutes or
so before you use them as this will stop them from burning.
To cook, place the kebabs on the barbecue over hot
coals, turning occasionally and basting continuously with
the remaining marinade (although don’t baste for the last
3 minutes of cooking time). After 10-15 minutes the
chicken should be tender and thoroughly cooked – serve
immediately with briefly barbecued pitta bread and a fresh
green salad.
Cooking time: 10-15 minutes
This is as close as I can get to the purportedly secret recipe
at my favourite kebab shop – like theirs these seem to take
an age to cook, but they’re certainly worth it.
2 large chicken breasts (or 4 smaller ones), skinless and boneless
4 tomatoes, halved
½ large red onion, cut into square chunks
1 tablespoon Dijon mustard
3 tablespoons natural yoghurt
½ teaspoon ground cardamom
½ teaspoon turmeric
½ teaspoon hot curry powder
juice of ½ a lemon
In a bowl mix together the mustard, yoghurt, lemon juice
and spices. Cut the chicken into 16 even cubes and add it
to the bowl. Mix until all the chicken has been evenly
coated, cover the bowl and chill for at least 2 hours. Thread
the chicken onto skewers interspersed with squares of onion
and the tomato halves. The best skewers to use are flat,
metal ones but you can use wooden ones too – just make
sure you’ve soaked them in cold water for 10 minutes or
so before you use them as this will stop them from burning.
To cook, place the kebabs on the barbecue over hot
coals, turning occasionally and basting continuously with
the remaining marinade (although don’t baste for the last
3 minutes of cooking time). After 10-15 minutes the
chicken should be tender and thoroughly cooked – serve
immediately with briefly barbecued pitta bread and a fresh
green salad.
Chicken Breasts with Soy, Wine and Dijon Marinade
Serves 4
Cooking time: 12-16 minutes
This mish-mash of flavours is no mismatch, and makes for
a delicious, slightly sharp and distinctly Continental
preparation for poultry.
4 large boneless chicken breasts (with skin)
¼ pint / 150 ml dry white wine
2 tablespoons dark soy sauce
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 dash Tabasco sauce
1 teaspoon sesame oil
Mix together the white wine, soy sauce, mustard, lemon
juice, sesame oil and Tabasco in a bowl. Rinse the chicken
breasts and pat them dry with paper towels, then add
them to the bowl and coat them well with the marinade.
Cover the surface of the chicken-marinade mix with cling
film, and refrigerate for at least 2 hours (although it’s
best if left to chill overnight).
To cook the breasts, grill them over hot coals for 6-8
minutes each side, grilling the skin side last until it is crisp
and golden. As with all chicken dishes, test with a skewer
to ensure it is thoroughly cooked (the juices will run clear)
and serve.
Cooking time: 12-16 minutes
This mish-mash of flavours is no mismatch, and makes for
a delicious, slightly sharp and distinctly Continental
preparation for poultry.
4 large boneless chicken breasts (with skin)
¼ pint / 150 ml dry white wine
2 tablespoons dark soy sauce
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 dash Tabasco sauce
1 teaspoon sesame oil
Mix together the white wine, soy sauce, mustard, lemon
juice, sesame oil and Tabasco in a bowl. Rinse the chicken
breasts and pat them dry with paper towels, then add
them to the bowl and coat them well with the marinade.
Cover the surface of the chicken-marinade mix with cling
film, and refrigerate for at least 2 hours (although it’s
best if left to chill overnight).
To cook the breasts, grill them over hot coals for 6-8
minutes each side, grilling the skin side last until it is crisp
and golden. As with all chicken dishes, test with a skewer
to ensure it is thoroughly cooked (the juices will run clear)
and serve.
Oregano Thigh Fillets
Serves 4
Cooking time: 15-20 minutes
Thigh and leg meat has a darker colour when cooked and
a more subtle texture than breast meat. Try using it in place
of breast in any of the recipes if you prefer it – but do bear
in mind that the irregular shape may require a slightly
longer cooking time.
8 chicken thigh fillets
2 tablespoons dark soy sauce
4 tablespoons olive oil
juice of 1 lemon
6 tablespoons fresh oregano, chopped
1 garlic clove, crushed
salt and freshly ground black pepper
Mix the soy sauce, olive oil, lemon juice, oregano and
garlic together in a bowl. Spoon the resulting mixture over
the thigh fillets, arranged in a shallow dish. Cover and
chill for at least 2 hours. To cook, place the thighs on the
barbecue over hot coals and grill for 15-20 minutes,
turning frequently and basting with any remaining
marinade halfway through cooking.
Cooking time: 15-20 minutes
Thigh and leg meat has a darker colour when cooked and
a more subtle texture than breast meat. Try using it in place
of breast in any of the recipes if you prefer it – but do bear
in mind that the irregular shape may require a slightly
longer cooking time.
8 chicken thigh fillets
2 tablespoons dark soy sauce
4 tablespoons olive oil
juice of 1 lemon
6 tablespoons fresh oregano, chopped
1 garlic clove, crushed
salt and freshly ground black pepper
Mix the soy sauce, olive oil, lemon juice, oregano and
garlic together in a bowl. Spoon the resulting mixture over
the thigh fillets, arranged in a shallow dish. Cover and
chill for at least 2 hours. To cook, place the thighs on the
barbecue over hot coals and grill for 15-20 minutes,
turning frequently and basting with any remaining
marinade halfway through cooking.
Orange Turkey
Serves 4
Cooking time: 12-16 minutes
Turkey is a good alternative to chicken and has a lower fat
content. Although turkey is slightly less resistant to
absorbing flavour, in this dish its texture combines well
with the citrus tang of orange.
4 turkey breast fillets
200 ml orange juice
4 tablespoons light soy sauce
4 tablespoons runny honey
2 tablespoons white wine vinegar
1 teaspoon fresh ginger, finely chopped or grated
1 teaspoon cayenne pepper
1 quartered orange, to serve
Between sheets of cling film or greaseproof paper gently
flatten out the turkey breasts rolling with a rolling pin using
the tips of your fingers. Lay the breasts in a single layer in
a shallow dish.
Simmer together the orange juice, soy sauce, honey,
vinegar, ginger and pepper in a heavy-based saucepan
for 5-10 minutes, until a thick citrus aroma starts to waft
out from the pan. Pour the sauce over the turkey breasts,
cover them and chill until ready to cook, ideally for at
least 2 hours. Grill the breasts over hot coals for 6-8
minutes each side, basting once halfway through the
cooking time. Garnish with the orange quarters and serve
with a green salad and buttered new potatoes.
Cooking time: 12-16 minutes
Turkey is a good alternative to chicken and has a lower fat
content. Although turkey is slightly less resistant to
absorbing flavour, in this dish its texture combines well
with the citrus tang of orange.
4 turkey breast fillets
200 ml orange juice
4 tablespoons light soy sauce
4 tablespoons runny honey
2 tablespoons white wine vinegar
1 teaspoon fresh ginger, finely chopped or grated
1 teaspoon cayenne pepper
1 quartered orange, to serve
Between sheets of cling film or greaseproof paper gently
flatten out the turkey breasts rolling with a rolling pin using
the tips of your fingers. Lay the breasts in a single layer in
a shallow dish.
Simmer together the orange juice, soy sauce, honey,
vinegar, ginger and pepper in a heavy-based saucepan
for 5-10 minutes, until a thick citrus aroma starts to waft
out from the pan. Pour the sauce over the turkey breasts,
cover them and chill until ready to cook, ideally for at
least 2 hours. Grill the breasts over hot coals for 6-8
minutes each side, basting once halfway through the
cooking time. Garnish with the orange quarters and serve
with a green salad and buttered new potatoes.
Tandoori Grilled Chicken
Serves 4
Cooking time: 12-16 minutes
The barbecue is a reasonable approximation of the woodfired
clay ovens – or Tandoors
– originally used to cook
this
dish, and from which it derives its name.
4 large chicken breasts, boneless and skinless
½ pint / 300 ml natural yoghurt
4 tablespoons garam masala
2 teaspoons paprika
In a bowl mix the paprika and garam masala into the
yoghurt. Fill a small cup with some of the mixture and set
aside. Pour the remaining mixture over the chicken breasts,
arranged in a shallow dish. Refrigerate overnight, or for
at least 2 hours before cooking. To cook, grill the chicken
over hot coals for 6-8 minutes on each side, basting well
throughout the cooking time with the reserved sauce. Serve
in briefly barbecued pitta breads, and with a crisp green
salad.
Cooking time: 12-16 minutes
The barbecue is a reasonable approximation of the woodfired
clay ovens – or Tandoors
– originally used to cook
this
dish, and from which it derives its name.
4 large chicken breasts, boneless and skinless
½ pint / 300 ml natural yoghurt
4 tablespoons garam masala
2 teaspoons paprika
In a bowl mix the paprika and garam masala into the
yoghurt. Fill a small cup with some of the mixture and set
aside. Pour the remaining mixture over the chicken breasts,
arranged in a shallow dish. Refrigerate overnight, or for
at least 2 hours before cooking. To cook, grill the chicken
over hot coals for 6-8 minutes on each side, basting well
throughout the cooking time with the reserved sauce. Serve
in briefly barbecued pitta breads, and with a crisp green
salad.
Tequila Chicken Sunset
Serves 4
Cooking time: 12-16 minutes
So you’re never drinking again? … Right. You’d think this
isn’t a good recipe to cook for anyone with a hangover,
unless you’re feeling particularly malicious, but these sunset
special kebabs are a hell of a lot tastier than you’d first
think, and are mercifully also guaranteed to have zero
alcohol content once cooked.
2 large skinless chicken breasts
juice and zest of 1 orange
2 tablespoons tequila
4 tablespoons olive oil
1 red pepper
1 yellow pepper
salt and freshly ground black pepper
In a bowl, mix together the tequila, orange juice, zest and
oil. Cut the breasts roughly into 2 cm / 1" chunks and stir
them into the tequila mixture. Add a little black pepper,
cover and leave at least 2 hours for the juices to soak in –
they’re at their best if left overnight. When the chicken
has sat in the marinade for as long as you have, core,
seed and wash the peppers, and cut them also into 2 cm
/ 1" square-ish pieces. Thread the chicken and peppers
onto 4 skewers (you choose how, and it’ll depend on how
much flesh you got out of the breasts. A haphazard
arrangement might make a ‘witty, ironic comment’ . . .
and anyway won’t be entirely unattractive). Remember if
you’re using bamboo skewers to soak them in cold water
for 10 minutes beforehand so they won’t burn. Place the
kebabs on a grill over hot coals and cook for 10-15
Cooking time: 12-16 minutes
So you’re never drinking again? … Right. You’d think this
isn’t a good recipe to cook for anyone with a hangover,
unless you’re feeling particularly malicious, but these sunset
special kebabs are a hell of a lot tastier than you’d first
think, and are mercifully also guaranteed to have zero
alcohol content once cooked.
2 large skinless chicken breasts
juice and zest of 1 orange
2 tablespoons tequila
4 tablespoons olive oil
1 red pepper
1 yellow pepper
salt and freshly ground black pepper
In a bowl, mix together the tequila, orange juice, zest and
oil. Cut the breasts roughly into 2 cm / 1" chunks and stir
them into the tequila mixture. Add a little black pepper,
cover and leave at least 2 hours for the juices to soak in –
they’re at their best if left overnight. When the chicken
has sat in the marinade for as long as you have, core,
seed and wash the peppers, and cut them also into 2 cm
/ 1" square-ish pieces. Thread the chicken and peppers
onto 4 skewers (you choose how, and it’ll depend on how
much flesh you got out of the breasts. A haphazard
arrangement might make a ‘witty, ironic comment’ . . .
and anyway won’t be entirely unattractive). Remember if
you’re using bamboo skewers to soak them in cold water
for 10 minutes beforehand so they won’t burn. Place the
kebabs on a grill over hot coals and cook for 10-15
Four Cheese Escalopes
Serves 4
Cooking time: 14-18 minutes
Bubbling cheese should spew forth from these pork
packages to tell you when they’re ready. The finished result
creates an impression of hours of toil – when, in fact, they’re
fairly easy to throw together. Perfect for showing off without
trying too hard.
2 lb / 1 kg pork fillet, trimmed of excess fat
1 oz / 25 g freshly grated Parmesan cheese
1 oz / 25 g mozzarella cheese
2 oz / 50 g Gruyère cheese
2 oz / 50 g Cheddar cheese
1 teaspoon fresh sage, finely chopped
1 garlic clove, peeled
salt and freshly ground black pepper
16 cocktail sticks, soaked in cold water for 10 minutes
Try to find the thinnest, flattest fillet you can find. Cut it
into 8 even pieces. Place each piece in turn between two
sheets of cling film or greaseproof paper and squish each
one out with a rolling pin to form a rectangular escalope.
Be patient when doing this – apply firm, even pressure,
but not so much that it will destroy the texture of the meat.
When the meat is as thinly spread as it’s going to get,
season it well with salt and pepper, and rub one side of
each piece with the peeled garlic clove (which you can
then discard).
Next grate the Parmesan, Gruyère and Cheddar
together in a bowl and add the sage and mozzarella (which
is tricky to grate, so tear it into little pieces) and season
well. Spoon this mixture into the centre of each piece ofnion; sliced, 1 small
1 each clove garlic; small, minced
1 tablespoon vegetable oil
1/4 cup almonds; toasted, ground
2 tablespoon lime juice
1/2 each pickled jalapeno pepper; **
1/2 teaspoon salt
1 dash pepper
1 salt
1/2 cup cilantro; snipped
* Use large Red Snapper or other fish fillets cut into 6 serving pieces.
**Pickled Jalapeno pepper should be rinsed, seeded and chopped. There
should be about 1 1/2 tsp.
Thaw the fish fillets if frozen. Cook onion and garlic in hot oil
until tender but not brown. Add the almonds, lime juice, jalapeno
pepper, the 1/2 t salt, and pepper. Heat through. In a well greased 13
X 9 X 2-inch baking dish, arrange the fish fillets and sprinkle lightly
with salt. top with the onion mixture. Sprinkle evenly with the cilantro,
(or with parsley). Bake, covered, in a preheated 350 degree F. oven
for about 40 minutes, or until the fish flakes easily when tested with a
fork.
Honey and Rosemary Lamb Chops
Serves 4
Cooking time: 16-20 minutes
These chops are tasty, great to look at and ridiculously
simple to prepare – an easy and impressive meal to knock
up in a few minutes.
4 thick lamb chops
4 tablespoons runny honey
2 sprigs fresh rosemary
salt and freshly ground black pepper
Chop the rosemary sprigs into small sections. Season both
sides of the chops and, with a sharp knife, pierce the
surfaces. Into these piercings insert the chopped rosemary
sprigs. Lay the chops in a shallow dish and pour the honey
over the top, turning the chops over to ensure they are
evenly coated.
Place the coated chops directly on the grill over hot
coals or embers for 8-10 minutes each side, or until they
are crackling and golden. Serve with a fresh salad.
Cooking time: 16-20 minutes
These chops are tasty, great to look at and ridiculously
simple to prepare – an easy and impressive meal to knock
up in a few minutes.
4 thick lamb chops
4 tablespoons runny honey
2 sprigs fresh rosemary
salt and freshly ground black pepper
Chop the rosemary sprigs into small sections. Season both
sides of the chops and, with a sharp knife, pierce the
surfaces. Into these piercings insert the chopped rosemary
sprigs. Lay the chops in a shallow dish and pour the honey
over the top, turning the chops over to ensure they are
evenly coated.
Place the coated chops directly on the grill over hot
coals or embers for 8-10 minutes each side, or until they
are crackling and golden. Serve with a fresh salad.