The Barbecue. Alex Hamilton
Читать онлайн книгу.
(see here)
Pork (see here)
Lamb (see here)
Paneer (see here)
Tofu (see here)
MARINADES
Probably my favourite marinade, but then I’m biased because the smell of tandoori spices on a barbecue just makes me think of summer. This recipe will make enough for at least 750g of whatever you want to barbecue. Do note, if you’re going to use it for fish or prawns, omit the lemon juice and squeeze it over at the end instead – the fish will ‘cook’ if left to marinate in the acid.
6 tbsp natural yogurt
1 tbsp olive oil
1 large lemon, zest and juice
5 garlic cloves, grated
5cm ginger, peeled and grated
2 heaped tsp ground cumin
1 tsp ground turmeric
2 heaped tsp smoked paprika
1 tsp mild chilli powder
A good grind of freshly ground black pepper
1½ tsp sea salt flakes
Mix all the ingredients together in a large bowl. Tip your prepared meat, fish, veg or a mixture into the marinade, mix well, then cover and refrigerate for a couple of hours to overnight until you’re ready to barbecue.
WORKS WELL WITH
Salmon (see here)
Chicken (see here)
Beef (see here)
Chorizo (see here)
Vegetables (see here)
Halloumi (see here) Paneer (see here)
ROSEMARY, CAYENNE & BROWN SUGAR
MARINADES
This rich, sticky, sweet and spicy marinade with rosemary will make your garden smell incredible. For an even more intense rosemary hit, after you’ve stripped the rosemary sprigs of needles, use them as mini skewers for whatever you’re barbecuing. This recipe will make enough for at least 750g of whatever you want to barbecue. Do note, if you’re going to use it for fish or prawns, omit the lime juice and squeeze it over at the end instead – the fish will ‘cook’ if left to marinate in the acid.
20g fresh rosemary sprigs
1 lime, zest and juice
1 tsp cayenne pepper
2 tsp sea salt flakes
3 tbsp olive oil
2 heaped tbsp dark brown sugar
Strip the needles off the rosemary sprigs, then finely chop them and mix with the other ingredients in a large bowl. Tip your prepared meat, fish, veg or a mixture into the marinade, mix well, then cover and refrigerate for a couple of hours to overnight until you’re ready to barbecue.
If you’re going to use some of the rosemary sprigs as skewers, use something sharp to pierce the food first before threading it on to the rosemary.
WORKS WELL WITH
Chicken (see here)
Beef (see here)
Pork (see here)
Lamb (see here)
Paneer (see here)
Tofu (see here)
This spicy chilli peanut sauce is so addictive that you will want to put it on everything – I’ve been known to have it in a cheese sandwich. You will need chiles de árbol for this recipe, which are very easy to find online – it’s worth getting them to be able to whip up a batch of this sauce.
Makes: 1 jar, to keep in the fridge
2 tbsp olive oil
4 chiles de árbol, deseeded
1 garlic clove, peeled
150g unsalted blanched peanuts
Sea salt flakes
Heat the olive oil in a large frying pan and add the chiles de árbol, garlic and peanuts. Fry them over a medium-low heat, stirring frequently, for about 10 minutes, until all the peanuts are an even golden brown.
Tip everything on to a plate and leave to cool down for about 15 minutes.
Transfer everything to a blender or food processor, along with a teaspoon of sea salt and 150ml of water. Blitz until smooth, adding more water a tablespoon at a time until you have a sauce about the consistency of double cream. Taste, adjust the salt, and keep in a jar in the fridge for up to a week.
WORKS WELL WITH
Any Peppercorn, Salt & Lime flavoured skewers (see here)
Classic or Sticky Hot Chipotle Ribs