The great outdoors

With umbrella systems, outdoor lighting and heating now readily available, al fresco dining is achievable 24/7, 365 days a year. Top tips and recipes for thrill-with-the-grill action – whatever the weather.

In the summer months the UK’ s obsession with al fresco dining comes to the fore, and all eyes turn inevitably to the ubiquitous barbecue. But the challenge for clubs is to ensure that members and guests join the festivities at the club, rather than lighting the barbie at home. And with over 10 million people hosting barbecues last year, the home represents serious competition. So how do you ensure that the club barbecue is the one they all talk about?

Making some noise

Letting members know that you ’ll be twirling the tongs – whatever the weather – is a good starting point.

Umbrella systems have reached such a level of sophistication now that not only can they protect against both rain and sun in equal measures, optimistic, a beating sun – but they can include heating, lighting, fibre optics, speakers and graphics to ensure that every activity, from barbecues to weddings, can be held outdoors in comfort.

Look for umbrellas which are resistant to dirt, and if the club is in an area used to severe weather warnings, make sure you look for the most durable options!

Patio heaters too have proved a boon for outdoor diners, and are now available as free standing, table top, or even wall mounted.

As a rule of thumb, a full size free standing patio

SELLING THE SIZZLE – PERFECT PRESENTATION

For professional-looking cross-hatch’ grill-lines sear food on the highest heat section at right angles to the grill bars. Then remove the food and lightly wipe with oil before turning it over and repeating the process. Once both sides are seared at this angle, turn the food lengthwise to the grill bars and repeat the process, before returning to the normal cooking heat.

BARBECUE BANGERS AND HOT HOT DOGS

10 things to do with sausages and hot dogs! • Wrap in bacon before cooking (hold bacon in place with a cocktail stick) • Serve with grilled/fried onions and salsa in a wrap • Chop into chunks and toss into rice salad • Create mini kebabs, alternating the meat with colourful peppers • Serve in pitta bread filled with creamy mashed potatoes • Slice down the middle of the sausage/hot dog and fill with cheese • Chop up hot dog and toss in rice salad with green and red peppers • Pierce skin of sausage/hot dog and pour over a marinade of mustard, Worcestershire sauce and ketchup • Chop small baguettes in half, hollow out centre and insert ketchup followed by sausage/hot dog • Chop sausage/hotdog and serve in a bap with gerkins and mustard heater (just under 8 foot) will cast enough heat to warm an area six metres in diameter. Put into practical terms, that’ s around four to five tables. Where space is at a premium, table top heaters might be the answer.

Terrace screens are another consideration –particularly for clubs whose sun trap is also a wind tunnel. Screens can be tailor-made and installed, with an option of colours and designs. The club logo can also be included.

Outdoor dining – the barbecue

Ensuring that food is cooked through without being burnt is a perennial challenge for barbecue officiandos – particularly when burgers (which are still the nation ’ s perennial Barbie favourite).

Cook too quickly (burnt outside; raw inside) and you ’ re leaving out a welcome mat for bacteria and pathogens. Cook too long (burnt outside; burnt inside) and you kill off the pathogens as well as any taste the now charcoal brick may ever have had. The quality of the meat you use (and of course each burger ’ s thickness) will also affect cooking times, so practise ahead of the event if you possibly can.

Marinading meats before cooking, as well as basting, will also help to retain the moisture without slowing the cooking process.

Kebab corner

PESTO MARINATED COD KEBABS WITH PANCETTA AND MUSHROOM

Wafer-thin slices of pancetta wrapped around pesto marinated cod, create ‘ skewable ’ parcels which also help to protect the fish from drying out during cooking. Makes 10 large or 20 small kebabs.

Ingredients

2.5kg cod loin 3kg medium closed cup field mushrooms 1kg wafer thin slices of smoked pancetta

For the pesto

250g freshly grated parmesan 250g pine nuts 750g basil leaves 10 cloves garlic (crushed) 450ml olive oil

Pesto

Blend the pesto ingredients together in a food processor.

1. Cut the cod into square chunks (approx. 3cm x 3cm). Mix and coat with the pesto.

2. Wipe mushrooms clean, remove stalks and fry mushrooms in a little olive oil/butter until al dente. Set aside to cool.

3. Skewer the mushrooms and fish alternately, and wrap pancetta around each piece of cod.

4. Oil lightly before placing on the barbecue. Turn regularly. Kebabs are ready when the fish has just turned opaque in the middle. Serving suggestions: serve on a bed of linguini tossed in olive oil with toasted pine nuts and a chiffonade of basil.

STICKY TURKEY KEBABS

Deliciously different and quick to cook. Serves 8.

Ingredients

1kg/2lb 4oz diced turkey thighs 4tbsp tomato ketchup 2tbsp American or Dijon mustard 4tsp black treacle 2tbsp white wine vinegar 4tbsp sunflower oil 4 green peppers, deseeded and cut into chunks 2 red onions, peeled, cut into chunks and layers separated

1. Mix together the ketchup, mustard, treacle, vinegar and oil until smooth.

2. Thread turkey meat on to 8 skewers, alternating with the chunks of pepper and onion. Lay kebabs side by side in shallow dish and spoon/brush the marinade over meat, turning the kebabs to cover both sides of the turkey.

3. Cover dish with cling film. Leave in cool place for 3-4 hours or until ready to cook. 4. Barbecue kebabs for 6-8 minutes – or until the turkey is cooked and the vegetables scorched at the edges – brushing any remaining marinade over turkey as it cooks.

MEDITERRANEAN VEGETABLE KEBABS

Simple to make and serve, a tasty addition as a side dish or a vegetarian option. Makes 6 kebabs.

Ingredients

2 red, yellow and green pepper, deseeded and cut into large chunks 1 red onion, cut into large chunks Olive oil for basting

1. Thread peppers and onions alternately on to a wooden skewer.

2. Brush with olive oil and place on barbecue.

Burger bar

TANGY BURGERS IN CIABATTA

Serves 6.

Ingredients

1 tbsp oil 1 onion, finely chopped 2 tbsp chopped fresh parsley 1 tbsp chopped fresh thyme 450g/1lb mince 6 sun dried tomatoes, drained and finely chopped 75g/3oz fresh white bread crumbs 6 ciabatta bread rolls Mixed salad leaves and tomato wedges to serve Sea salt and black pepper

1. Heat oil in large frying pan and fry the onion for a few minutes until softened. Transfer to a bowl, add herbs and stir well.

2. Add mince, sun dried tomatoes, breadcrumbs and seasoning. Mix well to form a soft mixture. Divide into six patties; chill until required.

3. Cook over barbecue (25 minutes) turning occasionally

4. Split ciabatta rolls and toast lightly. Fill rolls with salad and burger. Serve immediately.

SAUSAGE AND MASH BURGERS

A new service style for a favourite food combination. Makes 10 large burgers.

Ingredients for sausage burgers

1kg minced pork 2 large onions (finely chopped) 10 cloves of garlic (crushed) 50g chopped parsley 30g chopped sage 5 small eggs 150g breadcrumbs salt and pepper plain flour for dusting

Ingredients for mash

1kg potatoes (Desiree or Maris Piper are recommended) 200g butter

1. Peel and cut potatotes into large chunks. Cover with cold, salted water, bring to the boil and simmer until soft. Drain. Put through a potato ricer or mouli legume, or, if not available, use a masher. Add butter gradually and mix in until fully combined. Season to taste. Chill in fridge.

2. Mix all the burger ingredients together in a bowl. Chill in fridge.

3. When mash is cold and firm, assemble the burgers. Take enough mix for half a burger and shape into a pattie. Make a well as wide as possible without breaking the sides. Take another quarter of the mix and place over the top of the first one and shape into the finished pattie, giving thick but flat burger shape. Make sure the two halves are well sealed together. Dust both sides very lightly with plain flour and refrigerate until needed. To serve, brush with oil, fry or char-grill until golden brown and finish in the oven – they will not need as much cooking time as a regular burger of this size due to the potato just having to heat through (the meat therefore stays moist).

Accompaniments

GREEN COUS COUS SALAD

A versatile salad, serve hot or cold, and add ingredients to suit. Serves 10 (as a side dish).

Ingredients

600g cous cous 3 green pepper (1/2cm dice) 3 onion (finely chopped) 6 cloves garlic (crushed) 3 dsp green chillies (finely chopped) Zest of 6 limes (chopped) 3 tbsp chopped coriander 3 tbsp chopped chives 600g frozen peas 6 dsp pumpkin seeds 450ml beer (Leffe Blond) 450ml water

1. Pour the beer and water into a pan and bring to the boil.

2. In the mean time, sweat the onions, pepper, chilli and garlic in olive oil until soft but without colour. Add the cous cous and cook for a couple of minutes mixing well with the vegetables.

3. Pour the boiling Leffe and water over the cous cous. Immediately remove from the heat and cover with cling film or tight fitting lid. Leave to stand for 10 minutes.

4. Cook the peas in boiling salted water, drain and refresh under cold water.

5. When the cous cous has been standing for 10 minutes, tip into a large flat tray to cool down quickly and evenly. Add the chives, coriander, drained peas and seeds. Season with salt and pepper to taste and drizzle over a couple of tablespoons of olive oil. Cover and refrigerate.

ROSEMARY AND CUMIN FLAT BREAD

Simple to make, this flat bread requires no proofing to activate yeast. Experiment with flavours (try lemon zest with a squeeze of juice). Makes approximately six pitta sized pieces.

Ingredients

150g plain flour 100ml water 1tsp cumin powder half tsp baking powder 3 sprigs fresh rosemary (stalks removed, leaves finely chopped) pinch of salt

1. Place all ingredients except the water in a food processor and switch on. Add the water a little at a time until the dough starts forming a ball, coming away from the sides of the bowl. Remove and form into a ball (the dough should be slightly tacky leaving only a trace of dough as you pass it from hand to hand).

2. Lightly dust a work surface with flour, break off a piece of dough a little bigger than a golf ball and roll out as thinly as possible (it will naturally form a pitta shaped piece). Dust off excess flour.

3. Place on the barbecue. Turn when one side becomes coloured and bar-marked.