What a Fab Day!!!
I’ve just been online checking out the
weather forecast for the Island and so far it looks great for the next 5
days!! So now it’s the moment we’ve been
waiting for - its time to get out there - clean out that BBQ and get cooking this
evening!!
We’ve got some great recipes for you to enjoy and
also were gonna explain the difference between:
A Marinade or a Spice Rub… is a question my friend Sam asked
me last Saturday as we tried to BBQ in what felt like Baltic Conditions!
A Brine(very common in US & Canada)
- is basically a
salt based solution which adds juiciness to proteins which tend to dry out on
the BBQ for example Turkey …
2 litres of water – bring to the boil add 1 cup of
salt & 1 cup of brown sugar – cool down completely and steep a whole turkey
for 12 hours it absorbs some of the liquid and becomes plump, keeps it
juiciness when cooking… you can also use with turkey breasts but only soak for
30 mins and just barely cover with the solution.
A marinade is basically a sauce/ liquid solution that you soak
raw foods before cooking. Marinating
tenderises the fibres in meats and adds amazing flavours to meat and veggie
dishes..
No Hard rules: To tenderise you need Wines,
Vinegars, Citrus juices oranges, lemons & limes,
To add texture and flavour use natural yoghurt,
jams, chutneys, spices & fresh & dried herbs…
Red Meat or Game up to 3 days
Chicken up to a maximum of 24 hours
Fish, Seafood a couple of hours
Herb &
Spice rubs…
A dry
mixture of salt, pepper, spices & herbs which adds flavour & texture to
meat dishes …
Meat rubs
have gained popularity amongst the BBQ ing crew.. and are a fantastic simple
way to add flavour to every day food..
Use with –
Chops, Burgers, Chicken, Steaks etc.
I saw a
little of Michael McIntrye (UK Comedian) last night and he did a very funny
piece about spices locked away in our cupboards and how Salt & Pepper take
pride of place on tables and some of the others never see the light of day..
for example… The poor “Five Spice” plastic was never taken off the jar, Mustard
moved with them from the last house & cumin fell out of the cupboard one
day and that’s all he’s seen!
We all have
spices we do not use… Combining ingredients into Meat Spice Rubs is a great way
of trying new flavours and using up your spices…
Try
combinations
Of 1
tablespoon of Sea Salt & ! tablespoon of Cracked black pepper with smaller
quantities of another 3 spices – bring down the quantity of the stronger
spices..
Oriental..
1 tbls
Seasalt & Cracked black pepper with 1 teaspoon of five spice & ¼ chilli
powder
USE UP…
mustard
seeds, five spice, cumin, coriander, chilli powders, seeds, curry powders, cayenne
pepper, turmeric, ginger, nutmeg… Any combination of spices in your cupboard
The great
basic meat rub…
2 tbsps sea
salt ½ tbsp
of cayenne
2 tbsp brown
sugar ¼ cayenne pepper
1 tbsp cumin
Combine and
store in an airtight jar…
Drizzle meat
with a little oil, sprinkle meat rub a few pinches per portion. 30 mins before cooking..
Tropical
chicken spice rub
2 tbsp
ginger
2 tbsp sea
salt
½ tbsp of
brown sugar
1 tbsp of
black pepper
1 clove of
garlic finely chopped
Zest of
fresh orange
Vegetarian
Options…
Don’t forget the vegetarians.. have in lieu of
salads ….
Roasted
Tomato, Feta & basil parcels
20 Cherry
tomatoes halved
20 Cubes of
Feta Cheese
20 Fresh basil
leaves
Drizzles of
olive oil
Drizzles
of balsamic vinegar
Make 6
double parcels by placing 2 squares of foil on top of each other. Divide the mixture between the squares ..
Drizzle with olive oil and balsamic.
Scrunch in
the top to make parcels…
BBQ for 15
mins… Also great in the oven @ 180 for
15 mins..
Other parcel
options…
Goats
Cheese, Red Peppers, Sunblushed tomatoes, fresh basil pesto
Aubergine,
Courgette, Olive layer with halum cheese
Thinly
sliced potato, garlic chopped very finely & sliced tomato or mozzarella
cheese layered.
Chocolate
baked bananas
4 ripe
bananas
2 handfuls
of chocolate buttons or drops
1 handful of
mini marshmallows (optional)
2
tablespoons of grand marnier (optional )
Make a slit
through the skin of the bananas along one side – making sure you don’t cut the
whole way through. Lay the buttons into each slit with the marshmallows and a
drizzle of grand marnier. Pop each
banana onto a sheet of foil.. and seal
up into a parcel. Pop onto the BBQ for
about 12 mins Enjoy.. Serve with vanilla ice cream…
Butterflied
Indian spiced BBQ Lamb
2.5kg leb of
lamb – butterflied (ask the butcher)
Ginger
chopped
4 cloves of
garlic
1 tsp,
cumin, coriander, turmeric& & paprika spices
juice of 1
lemon
4 tablespoons
of natural yogurt
Whizz up all
the marinade ingredients in a mini blender or mortar & pestle
Coat lamb in
the marinade and leave for at least 4 hours or overnight..
Pop flesh
down on a hot bbq for 25 mins, flip over for another 15 min. This will produce a lamb that is pink in the
centre … or leave it on for another 15 mins for more well
done.
To serve
leave the lamb to rest for 15 mins then carve into thick slices and scatter
with coriander.
Serve with a
Green Raita
Which is a
yoghurt chutney with fresh coriander leaves..
300ml
natural yogurt
2 handfuls
of coriander leaves chopped v finely
2 cloves of
garlic chopped v finely
juice of 1
lemon
½ peeled
cucumber chopped v finely
Combine and keep in the fridge until
serving..
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