Fire up the Grill
Fire up the Grill
Let’s take our BBQ’s to the next level…
So the sun has started to make a consistent appearance, and the weather is warming up - which means only one thing; it's time to trade your stove for a BBQ. I'm going to talk you through a couple of easy recipes and simple tips which will take your BBQ to the next level.
5 Top tips for BBQ's
1. Ensure to take your food out of the fridge around 20 minutes before cooking
o Cold fish or meat hitting a high heat can cause the it to contract and become tough. As well as potentially ruining the texture of the meat, you also run the risk of the outside burning before the inside cooks.
2. Don't add salt to your marinade, add salt to the meat or fish just before cooking
o Salt is destructive and will start breaking down the fibres of the meat or fish before you have begun cooking and slows down marination. As a result the meat or fish becomes tight instead of tenderising.
3. Don't add lemon to your marinade when cooking delicate pieces of fish
o The acid in the lemon will break down the fibres in the fish which is destructive. Unlike with meat where the lemon helps to tenderise it which further enables the juice and other ingredients in the marinade to seep into the meat.
4. Give yourself enough time to marinate your fish or meat.
o Marinades don't just enhance the flavours of the meat but also help to tenderise the meat. It's proven that overnight marinades give the best flavour, not only is that great for your mise en place ( 'everything put in place' – basically just meaning having everything ready to go.) As a general rule to follow – the tougher the cut, the longer it needs to marinade. Fish is too delicate for an overnight marinate and will only benefit from a couple of hours.
5. Rest your meat
o It’s so important to rest your meat once you have taken it off the heat. If you don’t, as soon as you cut into it with your knife, all the juices will pour out of the meat. Allowing your meat to rest for around 5 minutes allows the sinews in the meat to relax and allows the meat to resorb all these juices that make it tender and delicious.
I’m going to be bringing you lots more meat and fish marinades over the next couple of weeks, but here are a few of my favourites to get you started.
Chicken Souvlaki
BBQ’d chicken skewers are something that always go down well. The vegetables start to char and caramelise slightly adding that little hit of sweetness to the chicken, which works so well.
This recipe will also work perfectly with a meaty fish such a swordfish or king fish if you prefer fish over chicken.
Garlic Chilli Prawns
Prawns on a BBQ are a real favourite of mine. For the below recipe I have used a pan on the BBQ but you can just as easily pop them straight onto the grill if you want. I decided I wanted a buttery, garlicy sauce to dip some fresh bread into, so used a pan. This just shows the versatility of the BBQ.
A BBQ would be nothing without an array of delicious sides to further compliment your meat.
Slaw
I love coleslaw, but not the kind you get from the supermarket in a plastic container which is 85% cheap mayo, that to me is the devil's food. I like a slaw that's sweet and creamy, but got that underlying bit of spice, where the shredded veg is crisp, crunchy and super fresh. Now if I'm speaking your language, then I have got you covered with the below recipe. This slaw has the added bonus of being vegan too. It’s great on its own but it is also a great way to really elevate your burger into something exceptional.
Guacamole
There is nothing that pleases a bunch of hungry guests more than seeing a board of chip and dip come out. This is a recipe that I have perfected over the years, and I have got to say, it is the best guac I've ever had. An excellent chip alternative is baking tortilla wraps in the oven for around 5 mins until crispy and turning golden, and it creates the perfect tool to scoop up a mouthful of guac.
Flatbread
Making your own bread has never been easier with this recipe, or more versatile. You can flavour these flatbreads with whatever spices or herbs that take your fancy, to further enhance the flavour combinations of your dishes.
Pickled Onions
Not only do these aesthetically elevate a dish, but they will really enhance your BBQ’ed mains, whether it be a burger or a chicken skew, or a veggie bean burger! The onions are sweet, yet sharp with the perfect amount of crunch to them, enriching every bite!
