O’s top 20
BBQ recipes
Expert tips and tricks for perfect grilling Best ever meat, chicken and fish recipes New ways to cook veggie and vegan Easy marinades and sauces
in association with
welcome O Deputy magazines editor Janine Ratcliffe Chief sub & production editor Dominic Martin Art director Gillian McNeill With thanks to Owen Connolly Group magazines editor Keith Kendrick Group managing editor Lulu Grimes
There’s been a BBQ boom in the past year – sales of equipment are sky high and more and more people are using their gardens, patios and balconies to cook alfresco. With that in mind, we’ve pulled together a bumper collection of some of our best-ever grilling ideas – from zingy Vietnamese-style salmon to spicy Turkish lamb kebabs, these recipes really pack in the flavour. We’ve also included some great veggie and vegan choices (including a gamechanging mushroom shawarma). We know not everyone is an expert griller, though, so we’ve also added lots of advice – from how to set up and light your barbecue, to what fuel to use and some tips and tricks for getting perfectly cooked results every time. We really hope you enjoy this summery selection. Happy grilling!
contents 4
Meat and chicken
10 Fish 12
Veggie and vegan
15
Marinades and sauces
in association with
Listen to our brand new series, ‘Raise Your Cooking Game’, which includes an episode all about perfecting your BBQ technique.
Janine Ratcliffe Deputy magazines editor
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meatand chicken hihicken
Do something a bit different with your usual cuts this summer
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Miso-glazed ribs with Asian slaw Pineapple juice helps to break down the meat fibres for extra-juicy ribs. Use the cheaper long-life stuff, as you will discard most of it after poaching the ribs. 3 HOURS 45 MINUTES | SERVES 8 | EASY |
LC
baby back ribs 4 racks pineapple juice 1 litre carton GLAZE white miso paste 4 tbsp runny honey 4 tbsp soy sauce 4 tbsp SLAW mooli 1, shredded in a food processor carrots 4, shredded in a food processor spring onions 1 bunch, shredded white cabbage 1/2, shredded sesame oil 2 tbsp rice vinegar 4 tbsp mint a bunch, roughly chopped coriander a bunch, roughly chopped 1 Heat the oven to 180C/fan 160C/gas 4. Put the ribs, flesh-side down, in a single layer in a large roasting tin. Pour over the pineapple juice, then tightly cover with foil and cook in the oven for 3 hours. 2 Take the ribs out of the oven and scoop 200ml of the cooking liquid into a small pan. Add the rest of the glaze ingredients, bring to a simmer and reduce until around 200ml and looking glossy and sticky. 3 If finishing the ribs on a barbecue, push the coals to one side and cook over indirect heat. If finishing in the oven, turn it up to 200C/fan 180C/gas 6. Turn the ribs flesh-side up and baste with half of the glaze. Barbecue for 10-15 minutes or put in a foil-lined tin and roast for 30-40 minutes, adding more glaze halfway through, until the ribs are sticky and shiny. Toss together the slaw ingredients and season. Serve with the ribs. PER SERVING 513 kcals | fat 32.2g saturates 8.2g | carbs 25g | sugars 23.4g fibre 4.3g | protein 28.6g | salt 2.4g
BBQ 101 Be prepared!
Summer roast lamb with tomato and caper marinade The marinade goes on this while the lamb is resting and mixes with the juices to make a light, summery sauce. 1 HOUR 10 MINUTES | SERVES 6 | EASY boneless leg of lamb 1.5kg, butterflied MARINADE tomatoes 3, diced shallots 2 large or 4 small, finely chopped small capers 1 tbsp, rinsed parsley a small bunch, chopped mint a small bunch, chopped basil a small bunch, chopped lemon 1, juiced olive oil 2 tbsp 1 Mix the marinade ingredients, keeping aside a small handful of each of the herbs to finish. Season the lamb well. 2 To barbecue, light the coals and, when the flames have died down, spread them to the sides of the grill and put a drip pan in the middle. This will allow the lamb to cook without flare-ups. Cook for 20 minutes on each side. Or heat the oven to 220C/fan 200C/gas 7 and put the lamb in a baking dish, skin-side up. Cook for 30-40 minutes or until a meat thermometer reads 60C in the thickest part (for pink meat). 3 When the lamb is cooked, put on a platter and spoon over the marinade. Cover loosely with foil and rest for 20 minutes. Slice and serve with the marinade, any cooking juices and the remaining chopped herbs scattered over. PER SERVING 465 kcals | fat 28.4g saturates 10.8g | carbs 2.3g | sugars 1.8g fibre 1.1g | protein 49.5g | salt 0.3g
❚ Pre-cooking some of the food can be a great way to keep to timings. Poach or bake chicken legs before finishing on the barbecue for crispy skin, and blanch vegetables such as corn on the cob and long-stemmed broccoli before lightly charring on the grill. This also allows you to add glazes in the final moments of cooking so they don’t burn easily. ❚ Allowing enough time for the coals and grill bars to heat properly before you start will ensure efficient and effective cooking. ❚ Finally, have all the salads and sides made before you start barbecuing – that way you can assemble plates of food quickly.
Baron Amarillo Rioja Reserva, £5.49 This classic rioja has been aged for three years in oak barrels for a more complex flavour and aroma. The subtle notes of red fruits and vanilla are a perfect match for barbecued or roast lamb.
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Cider can chicken 2 HOURS + MARINATING | SERVES 4 EASY | GF
Adana kebabs These Turkish-style kebabs, flavoured with chilli and sumac, are named after the city that inspired the original recipe. 50 MINUTES | SERVES 6-8 | EASY KEBABS lamb mince 800g urfa chilli flakes 2 tbsp, or 1 tbsp dried chilli flakes sumac 4 tsp ground cumin 4 tsp flat-leaf parsley stalks finely chopped to make 4 tbsp garlic 6 cloves, crushed SUMAC ONIONS onions 2, thinly sliced flat-leaf parsley 1/2 a small bunch, roughly chopped, plus extra to serve sumac 1 tbsp TO SERVE flatbreads, yogurt, pickled chillies, tomatoes 1 Prepare the barbecue for direct cooking by spreading the coals in an even layer.
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2 To make the kebabs, combine the lamb mince with the other ingredients and lots of seasoning. Mix well with your hands, as if you are kneading bread, for 5 minutes. Form into 12 sausageshaped kebabs and thread onto metal skewers. 3 Put the onions into a bowl of iced water for 20 minutes. Drain, then tip into a bowl and mix with the parsley, sumac and some seasoning. 4 Cook the kebabs for 4 minutes on each side or until cooked through and charred. Or heat the grill to high and cook for 8 minutes, turning halfway, until charred and cooked through. Serve with the sumac onions, flatbreads, yogurt, chillies, sliced tomatoes and more parsley. PER SERVING 224 kcals | fat 14.1g saturates 6.3g | carbs 2.9g | sugars 2.1g fibre 1.6g | protein 20.5g | salt 0.3g British lamb mince, £3.39/475g For best results use lamb mince with a decent fat content (around 15-20%). This helps keep the finished kebabs really juicy with the fat basting them as they grill.
whole chicken 1.5kg cider 440ml can MARINADE sea salt flakes 1 tbsp dark brown sugar 1 tbsp smoked paprika 1 tbsp dried thyme 1 tsp dried chilli flakes 1 tsp mustard powder 1 tsp garlic granules 1/2 tsp CHIMICHURRI shallot 1, finely chopped flat-leaf parsley a bunch, finely chopped dried oregano 1 tbsp dried chilli flakes 1 tsp garlic 1 clove, finely chopped cider vinegar 3 tbsp extra-virgin olive oil 3 tbsp 1 Using a sharp knife, remove the ends of the drumsticks or ‘ankles’ of the chicken. Mix all the marinade ingredients in a bowl, then rub all over the chicken, inside and out, and marinate for at least 4 hours, but preferably overnight. 2 Heat the barbecue with the coals banked up on one side. Open the can of cider and pour 100ml into a bowl. Put the chicken on top of the can, inserting it into the cavity and pulling the chicken down, ensuring it’s stable. 3 For the chimichurri, mix all of the ingredients into the cider. Season and pour half into a separate bowl. Leave one in the fridge to chill and keep the other by the barbecue with a brush. Sit the chicken upright on the barbecue, breast-side facing away from the direct heat. Close the lid and cook for 45 minutes, brushing regularly with the chimichurri, then turn the chicken towards the direct heat, and cook for a further 45 minutes, again brushing regularly. Once cooked, remove the cider can and rest for 20 minutes. Serve with the chilled chimichurri. PER SERVING 505 kcals | fat 30.9g saturates 7.4g | carbs 6.5g | sugars 6.3g fibre 3.1g | protein 47.1g | salt 4.2g
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Nothing says summer like a good BBQ , and after the year we’ve had, we need to make up for lost time when it comes to seeing our family and friends. So, get that BBQ out, invite your nearest and dearest over, and head down to Aldi for all your supplies. The supermarket will be your one-stop shop, thanks to its impressive range of high-quality products at fantastic prices. Aldi’s new Ashfields Grill BBQ range is bursting with high-quality British products at affordable prices, including British Marinated Chicken Fillets, British Marinated Pork Loin Steaks and British BBQ Beef Kebabs. Of course, you’ll also find plenty of vegetarian options, such as Plant Menu’s Red Pepper & Butternut Squash Sausages, Vegetable Burgers and Tex Mex Inspired Veggiebabs, along with everything else you might need. Brioche buns, burger relish, marinades and sauces, potatoes, lettuce… Aldi has it all. And while you’re there, don’t forget to stock up on those extra bits and pieces that always come in handy when you’re having guests over. Think crisps and nuts for snacking, chips and dips to serve up alongside your BBQ creations, and maybe even ice cream or dessert for a sweet treat at the end.
Ready to fire up the BBQ? Aldi has everything you need at great quality and low prices Cheers!
Not only does Aldi have a great food offering for the summer season, but it also has an award-winning beer, wine and spirits range, and was recently named the IWSC Wine Supermarket of the Year 2021. There’s something for everyone – from refreshing flavoured gins like Haysmith’s Cucumber & Lime Gin to a wide selection of wines including Pierre Jaurant Sud de France Rosé and Castellore Pinot Grigio Sauvignon. There are also great value boxes of beer and cider available from big-name brands such as Carlsberg, Corona and San Miguel, as well as independent breweries specialising in craft brews like Golden Torch Session Pale Ale and Marston’s Old Empire IPA. It all sounds great, doesn’t it? Go on, get your summer started now with Aldi.
Pop into your local Aldi store to discover the full summer range
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BBQ buffalo chicken thighs with wedged ranch salad 50 MINUTES + MARINATING | SERVES 6 EASY sea salt flakes 1 tbsp soft light brown sugar 1 tbsp smoked paprika 1 tsp garlic granules 1 tsp dried oregano 1 tsp whole chicken thighs 12 unsalted butter 150g garlic 4 cloves, finely chopped Tabasco sauce 125ml gherkins or pickles to serve WEDGED RANCH SALAD mayonnaise 100g soured cream 100g white wine vinegar 3 tbsp garlic granules 1 tsp worcestershire sauce 1 tbsp dill a handful, finely chopped flat-leaf parsley a handful, chopped Iceberg lettuce 1 hazelnuts a handful, toasted and roughly chopped 1 Mix together the salt, sugar, paprika, garlic granules and oregano, put the chicken thighs into a baking dish, sprinkle over the salt-andspice mixture and rub into the chicken really well. Leave to marinate for 1-4 hours. 2 Heat a BBQ to medium-high with the coals banked up one side, or with one of the gas burners on high with the others off. Put the chicken thighs, skin-side down, over the coals for 5-10 minutes or until golden and charred, then move to the indirect heat side and cook for another 35-40 minutes with a lid on, turning and moving every 5 minutes until cooked through. 3 Meanwhile, whisk the mayo, soured cream, vinegar, garlic granules, worcestershire sauce, herbs and some seasoning in a bowl, then chill. Wedge the lettuce and chill. 4 Melt the butter in a small pan, fry the chopped garlic gently for 3-4 minutes or until it smells fragrant, then tip in the Tabasco sauce. Pour out into a large bowl. When the chicken is cooked, tip into the buffalo sauce and toss really well. Serve immediately with the wedged lettuce smothered in ranch dressing and sprinkled with chopped hazelnuts, and pickles on the side. PER SERVING 598 kcals | fat 52.7g saturates 20g | carbs 7.1g | sugars 6.3g fibre 1.6g | protein 23.2g | salt 3.2g
British chicken thighs, £1.65/1kg Cooking chicken on the bone intensifies the flavours and keeps the meat nice and juicy with less chance of drying out. Whole chicken thighs are a great-value choice and perfect for feeding a crowd.
BBQ 101 Setting up the coals
Togarashi tomahawk 55 MINUTES | SERVES 4 | EASY tomahawk steak 1 (about 1.25kg; see cook’s notes) vegetable oil togarashi 3 tbsp (see cook’s notes) sea salt flakes DRESSING miso paste 2 tbsp mirin 2 tbsp rice wine vinegar 2 tbsp caster sugar 1 tbsp 1 Heat a gas or charcoal barbecue to a mediumhigh heat. Brush the steak liberally with oil and season with the togarashi and 1 tbsp of sea salt, patting it to stick. Put on the grill, fat-side down, for the first 5 minutes and then cook on either side, turning every 5 minutes for 30-35 minutes for medium-rare. 2 Whisk all of the dressing ingredients in a bowl. 3 Remove the steak to a plate, pour over the dressing, cover and leave to rest for 10-15 minutes. 4 Slice the steak and serve with the dressing and resting juices. PER SERVING 500 kcals | fat 27.7g saturates 8.7g | carbs 13.5g | sugars 7.7g fibre 0g | protein 49.3g | salt 3.9g
When setting up the barbecue put the hot coals on one side, leaving the other side free, or, on a gas barbecue, leave the burners off on one side. This ensures you have greater control as it creates a hot zone with direct heat for searing and crisping, and a cool zone where indirect heat allows for gentler cooking. This set-up comes into its own for something that needs a little more cooking time, such as chicken thighs or thick pieces of meat. Use the direct heat of the barbecue to sear, then move to the cool side and put the lid on to cook through. Alternatively, nestle an old roasting tin in a stack of coals, then cook on a grill over the tin, covered by the lid. The heat circulates giving you a hot-smoked/ spit-roast effect, ideal for larger joints, meat on the bone and fish. Where the coals are stacked, you have direct heat for quick browning.
cook’s notes
A tomahawk steak is a thick-cut rib-eye left on the bone – you can order it from your butcher. Togarashi is a Japanese spice blend usually consisting of black and white sesame seeds, shichimi chilli powder, dried mandarin peel, sichuan peppercorns, ground ginger and salt, and other ingredients. Buy it from souschef.co.uk. July 2021 Omagazine.com
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fish
Take fish and seafood to a new level with these foolproof grilling recipes
Turmeric fish kebabs with pickled carrot and radish salad This salad is inspired by a turmeric fish bánh mì, and you could easily serve everything inside a baguette with some mayonnaise. If that doesn’t appeal, a pile of sesame-dressed rice noodles or lettuce leaf cups make perfect accompaniments. 30 MINUTES + MARINATING | SERVES 6 EASY | LC ground turmeric 2 tsp mild chilli powder 1 tsp ground ginger 1 tsp
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garlic 2 cloves, crushed olive oil 4 tbsp sea salt flakes 11/2 tsp firm white fish (such as cod, haddock or pollock) 600g, cut into large cubes red pepper 1 large, cut into large cubes thai basil a bunch, leaves picked roasted peanuts a large handful, crushed red chillies 1-2, finely sliced Little Gem lettuces 2, leaves separated cooked vermicelli rice noodles 300g PICKLED VEGETABLE SALAD rice vinegar 150ml caster sugar 11/2 tbsp sea salt flakes 1 tsp carrots 3 large, grated or cut into fine strips using a julienne peeler radishes 20, finely sliced fish sauce 1-2 tsp dill a small handful, finely chopped
1 Make the pickled vegetable salad by combining 200ml of water, the vinegar, sugar and salt, and stirring to dissolve. Pour over the vegetables and set aside for at least 30 minutes. 2 Combine the turmeric, chilli powder, ginger, garlic, olive oil and salt, and mix to a paste. Rub evenly over the fish and set aside for 30 minutes. Light the barbecue. 3 Drain the vegetables, add the fish sauce and dill, and mix well. 4 Thread the fish cubes onto six skewers with the pepper and cook over direct heat for 7-10 minutes or until cooked through. Scatter with the basil, peanuts and chilli, and serve with the pickled salad, lettuce leaves and noodles. PER SERVING 310 kcals | fat 10.8g saturates 1.8g | carbs 28.3g | sugars 14.1g fibre 5.2g | protein 22.1g | salt 2.3g
BBQ 101 Which charcoal is best? Vietnamese newspaper salmon
Grilled prawns with roasted gooseberry salsa
Wrapping the salmon in damp newspaper helps the fish steam and protects the flesh.
Prawns and gooseberries may sound like an odd combination but the sourness of gooseberries makes them a great substitute for tomatillos, which can be hard to find in the UK. Gooseberries vary widely in sweetness however, so add the sugar cautiously to ensure you have enough acidity. The salsa should be pleasantly sour.
1 HOUR | SERVES 6-8 | EASY |
GF
ginger 150g, 1/2 sliced, 1/2 cut into matchsticks lemongrass 6 stalks, halved lengthways salmon 1 whole side (about 1.5kg) red chillies 4, sliced garlic 2 cloves, finely sliced lime 3, zested and sliced coriander a large bunch mint a large bunch basil a large bunch spring onions 4, sliced 1 Heat the barbecue to medium, around 220C with the lid closed, or, if using an oven, heat to 220C/fan 200C/gas 7 and put in a baking sheet to heat. 2 Lay out six sheets of newspaper, slightly overlapping so that you have a large surface. Lay the ginger slices and lemongrass down in a layer, horizontally, near to you, roughly the same size as the salmon side and lay the salmon on top, skin-side down. Season well and scatter with the chilli, ginger matchsticks, garlic, lime zest, 3/4 of the herbs, spring onions and the slices of lime. Wrap the salmon up by folding in the sides and folding the salmon over and over, ensuring the bottom has more than one layer of newspaper. Tie the package with string around both ends, and in the middle for extra security. 3 Sprinkle generously with water and put, skinside down, on the barbecue or onto the baking tray in the oven and cook for 40-50 minutes or until cooked through, splashing with a little more water after 20 minutes. 4 Carefully remove from the barbecue or oven and serve in the newspaper, scattered with the remaining fresh herbs. PER SERVING (8) 373 kcals | fat 19.4g saturates 4g | carbs 5.4g | sugars 1.1g fibre 1.6g | protein 43.3g | salt 0.3g
45 MINUTES | SERVES 6 AS A STARTER OR SIDE | EASY | GF whole shell-on large raw prawns 36 dried chilli flakes a few pinches SALSA green gooseberries 450g onion 1 small garlic 2 cloves coriander a large handful of leaves, chopped lime 1, juiced green chillies 2, 1 left whole, 1 finely chopped caster sugar 3 tsp 1 Prepare the barbecue for direct cooking by spreading the coals in an even layer. Heat the oven to 200C/fan 180C/gas 6. 2 Put the gooseberries in a roasting dish and cook in the oven for 20 minutes until collapsed and charred in places. Put in a food processor or blender with all the salsa ingredients, except the sugar and the finely chopped green chilli, and blend. Add a large pinch of seasoning, then add a tsp of sugar at a time until the salsa is pleasantly sweet and sour. Add the finely chopped chilli, and stir. 3 Toss the prawns with some seasoning and the chilli flakes, and cook on the barbecue for 1 minute on each side or until pink. (Alternatively, heat a large frying pan or griddle pan over a high heat. Drizzle the prawns with a little oil then fry or griddle, in batches, for 1 minute on each side until charred and pink.) Serve with the salsa.
There are two main options for charcoal. Briquettes are dense bricks of combustible biomass materials such as coal dust or sawdust. As they’re so densely packed they burn hot for a long time, making them great for grilling all afternoon. Keep your eyes peeled for instant-lighting charcoal bags – briquettes wrapped up in flammable paper that ignite easily. They’re great for quick barbecues. The other option is lumpwood charcoal – carbonised wood. It will burn really hot but not for very long. It will however impart a woody smokiness to your cooking, and you can buy different types of lumpwood to impart different flavours. There are an increasing number of sustainable and locally produced charcoals available – check out Oxford Charcoal and Tregothnan.
PER SERVING 100 kcals | fat 0.8g saturates 0.2g | carbs 9.6g | sugars 9.3g fibre 2.9g | protein 12.2g | salt 0.4g July 2021 Omagazine.com
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and veggievegan Plant-based barbecue mains that even meat-lovers will enjoy
Mushroom shawarma This is a stunning kebab recipe that also happens to be vegan, as the toum sauce is made without egg. Toum is an incredibly potent Lebanese condiment that’s not for the fainthearted (this recipe makes about twice as much as you’ll need). If you want something milder, try stirring a little crushed garlic through soya yogurt or vegan mayonnaise. 40 MINUTES | SERVES 6 | EASY | large flat mushrooms 800g, stalks removed pittas 6 large, warmed SHAWARMA SPICE MIXTURE cumin seeds 11/2 tbsp black peppercorns 2 tsp coriander seeds 1 tsp fennel seeds 1 tsp fenugreek seeds 1/2 tsp cloves 5 cinnamon stick 1/2 cardamom pods 3 paprika (not smoked) 1 tbsp sea salt flakes 1 tbsp olive oil 200ml TOUM garlic 11/2 bulbs, cloves peeled flavourless oil (such as vegetable) 300ml lemon juice 2 tbsp TARRAGON SALAD pomegranate molasses 11/2 tbsp red wine vinegar 1 tbsp caster sugar a pinch olive oil 2 tbsp tarragon 50g, woody stalks removed rocket 50g 1 For the spice mixture, toast the whole spices in a dry frying pan until fragrant. Grind to a powder, then mix with the paprika, salt and oil. Brush the mushrooms all over with the paste, making sure to get into the gills. Leave to marinate. 2 Purée the garlic with a good pinch of salt in a blender or small food processor, making sure no chunks of garlic remain. With the motor running, slowly pour in 100ml of the oil followed by 1 tbsp of lemon juice. Repeat until the lemon juice is used up, then continue, replacing the lemon juice with 2 tbsp of iced water until all the oil is incorporated. 3 Light the barbecue. Make the dressing for the tarragon salad by whisking together the molasses, vinegar, sugar, olive oil and some salt and pepper. 4 When the barbecue is ready, thread the mushrooms onto skewers (about six to eight per skewer). If you can, use two skewers per set of mushrooms as it will make them easier to turn. Cook over direct heat with the lid on for 15-20 minutes, turning until cooked through. 5 Combine the dressing with the tarragon and rocket. Slice the mushrooms and serve with the salad, toum and pittas. PER SERVING 880 kcals | fat 65g saturates 10.7g | carbs 54.9g | sugars 6.8g fibre 6.6g | protein 15.6g | salt 3.5g
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BBQ 101 Stay safe ❚ Clean your barbecue really well before starting to cook. Let it heat up a bit – this will help get any tougher bits off – then use a wire brush (or an onion or lemon skewered onto a pronged fork) to give it a good scrub.
Pulled BBQ jackfruit sliders with mustard slaw Jackfruit is one of the most convincing plant-based meat substitutes thanks to its unusual texture. It pulls apart like slowroasted pork and is wonderful at soaking up this BBQ sauce, which is spicy, smoky and sharp, with a deep, dark sweetness. 1 HOUR | MAKES 12 | EASY | BBQ SAUCE rapeseed or olive oil 2 tbsp onion 1, finely chopped garlic 2 cloves, crushed ground cumin 1/2 tsp sriracha 1 tbsp dark soy sauce 2 tbsp liquid smoke 1 tsp (see cook’s notes) tomato ketchup 100ml soft dark brown sugar 1 tbsp maple syrup 1 tbsp balsamic vinegar 1 tbsp cherry tomatoes 400g tin MUSTARD SLAW kale 60g, finely sliced carrots 2, grated red cabbage 60g, finely sliced spring onions 4, finely sliced vegan mayonnaise 100ml apple cider vinegar 2 tbsp dijon mustard 4 tbsp TO SERVE rapeseed or olive oil 2 tbsp green jackfruit 2 x 410g tins, drained and squeezed to release some moisture (see cook’s notes) vegan slider buns or small burger buns 12, halved and toasted vegan mayonnaise 4 tbsp
1 To make the BBQ sauce, heat the oil in a pan over a medium heat, then fry the onion for a few minutes until it begins to turn translucent. Add the garlic and fry for a minute more. Add all the remaining sauce ingredients and stir to combine. Cover, reduce the heat to a simmer and cook for 7-10 minutes or until all the tomatoes have burst and the sauce has reduced. Remove from the heat and allow to cool fully before blending in a food processor to a smooth, glossy sauce. 2 For the mustard slaw, mix together all the ingredients with a pinch of salt and good grind of black pepper in a large bowl. 3 To prepare the jackfruit, heat the oil in a medium pan over a high heat and fry the chunks of jackfruit for 5 minutes or until they start to char on the outsides. Reduce the heat to low and, using two forks, pull apart the jackfruit – it should look fibrous and meaty. Add half the BBQ sauce and stir to combine. Cook for 5 minutes until the sauce is simmering and the jackfruit is well coated. Remove from the heat and, using the back of a fork, gently mash the jackfruit until most of the large chunks are gone and it resembles pulled pork. 4 Halve the buns and spread 1 tsp of vegan mayo on each. Top with a heaped spoon of the pulled jackfruit, the BBQ sauce and some slaw. PER SERVING 181 kcals | fat 10.5g saturates 0.7g | carbs 19.3g | sugars 17.9g fibre 1.6g | protein 1.7g | salt 1.2g
cook’s notes
❚ Keep raw and cooked food separate. Remove cooked food to a dedicated plate or tray, making sure it doesn’t come into contact with any raw foods. ❚ Watch out for dripping meat and fish juices. Don’t lift raw meat or fish over cooked foods and don’t use left-over marinade as a dipping sauce. ❚ Store perishable ingredients in the fridge until you’re ready to serve. At a barbecue, people may graze over a long period, so avoid putting food out too early if it might spoil. ❚ Keep your hands clean. You may be in the garden away from a sink but make sure to wash your hands thoroughly after handling raw ingredients. ❚ If you’re unsure if something is fully cooked or not, cut into it or, better yet, use a digital thermometer to tell you exactly what’s going on inside.
Liquid smoke adds a wood-smoked taste to dishes and is especially useful for recreating the meaty taste of pulled pork. It’s widely available online. You can find tins of young green jackfruit in the world foods aisle of most larger supermarkets and at health food stores.
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Grilled avocado halves with harissa hummus and tahini yogurt 20 MINUTES | SERVES 8 AS A SIDE | EASY |
V
lemons 2, 1 juiced and 1 halved avocados 4 firm but ripe olive oil for brushing flatbreads warmed, to serve HUMMUS chickpeas 400g tin, drained and rinsed tahini 50g ground cumin 1 tsp chilli powder 1/2 tsp coriander chopped to make 2 tbsp, plus extra to serve harissa 2 tbsp, plus extra to serve TAHINI YOGURT tahini 2 tbsp greek yogurt 8 tbsp garlic 1 small clove, crushed
Grilled pepper tacos with mole sauce Mole is a wonderfully thick sauce made with a blend of smoky chillies, peanuts, spices and dark chocolate. It’s usually served on enchiladas but here it complements the sweet bitterness of green peppers blistered over the grill. 50 MINUTES + SOAKING | MAKES 10-12 LC EASY | MOLE SAUCE vegetable stock 350ml dried ancho chilli 1 dried chipotle chilli 1 white bread 1 slice, torn into rough strips plum tomatoes 1/2 x 400g tin rapeseed oil 2 tbsp onion 1, finely chopped garlic 2 cloves, crushed unsalted peanuts 20g, finely chopped raisins 30g, chopped dried thyme 1/2 tsp cumin seeds 1 tbsp ground cinnamon 1 tsp ground cloves 1/4 tsp ground allspice 1/4 tsp vegan dark chocolate 50g, finely chopped soft dark brown sugar 2 tbsp PICKLED ONIONS red onion 1/2, finely sliced red chilli 1, deseeded and finely sliced lime 1, juiced TACOS green peppers 4, halved and deseeded small corn tortillas 10-12 coriander a small bunch, chopped lime 1, cut into wedges
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1 Bring 250ml of the stock to the boil in a pan over a medium heat. Toast the dried chillies and bread strips in a dry frying pan over a medium heat for 2 minutes, stirring until hot and fragrant. Tip the contents of the pan into the boiling stock and remove from the heat. After 10 minutes, add the tomatoes, then tip everything into a food processor. Blend until smooth. 2 Heat the rapeseed oil in a large, deep frying pan over a medium heat, then add the onion, garlic, peanuts, raisins, thyme and spices. Cook for 5 minutes, stirring regularly until the onions are soft. Add everything to the food processor with the tomato mixture and blend until smooth. 3 Pour the purée back into the pan and stir in the remaining 100ml of stock, the chocolate, sugar and a pinch of sea salt. Bring to a simmer and stir regularly for 10 minutes until the mixture has reduced and thickened – it should coat the back of a spoon. 4 To make the pickled onions, mix the onion with the red chilli and lime juice in a small bowl. Cover and chill for 20 minutes until the onions are pickled and bright pink. 5 Put the peppers on a barbecue over white-hot coals until slightly blackened and blistered, or under a hot grill until charred. Flip and repeat until fully cooked and very soft, then remove from the heat and tear into pieces. 6 Warm a tortilla over the heat of the barbecue or in a griddle pan for a few seconds. Top with a good spoonful of the mole sauce, some grilled pepper pieces and a few pickled onions. Finish with coriander and a squeeze of lime juice. PER SERVING (12) 224 kcals | fat 7.2g saturates 2.4g | carbs 32.1g | sugars 10g fibre 4.3g | protein 5.7g | salt 0.7g
1 For the hummus, put most of the chickpeas in a blender with the tahini, cumin, chilli powder and 3 tbsp of the lemon juice. Whizz to a smooth purée. Season with a good pinch of salt and add a splash of water if needed to combine. Stir in the coriander, harissa and remaining whole chickpeas. Cover and chill. 2 For the tahini yogurt, whisk the tahini with the yogurt, remaining lemon juice and garlic. Season. Add a little water if needed – the mixture should be a drizzling consistency. 3 Halve the avocados, remove the stones and brush all over with oil. Season the flesh and put on the grill. Cook without moving for 2-3 minutes or until the avocado releases itself from the grill. Char the lemon halves on the grill. Put the avocados on a platter, squeeze over the charred lemons, spoon the hummus into the middles, then drizzle over the tahini yogurt. Scatter with more coriander and some harissa, if you like. Serve with flatbreads and any remaining hummus. PER SERVING 328 kcals | fat 27.3g saturates 7.2g | carbs 8.8g | sugars 2.9g fibre 6.5g | protein 8.5g | salt 0.2g
marinades and sauces BBQ 101 Tips and tricks Charred chilli salsa
Ultimate BBQ sauce
This salsa goes great with grilled meats, making it the perfect accompaniment to a barbecue spread.
2 HOURS 20 MINUTES | MAKES 1.5 LITRES EASY |
25 MINUTES | SERVES 8-10 AS A SIDE GF EASY | mild red chillies 6 scotch bonnet chilli 1 spring onions 6 plum tomatoes 4 ground cumin 1/2 tsp limes 2, juiced coriander a small bunch, roughly chopped 1 Heat a barbecue, grill or griddle pan over a high heat and cook the chillies, spring onions and tomatoes for 10-15 minutes, turning regularly, until charred and softened. Leave to cool for 10 minutes, then remove most of the burnt skins from the veg, as well as the seeds from the chillies. Discard. 2 Put the charred veg on a board and finely chop, mixing them as you go. Tip into a bowl with the cumin, lime juice and coriander. Season and serve.
onions 2 large, chopped groundnut oil 3 tbsp passata 400ml chopped tomatoes 3 x 400g tins white wine vinegar 200ml dark brown sugar 4 tbsp sea salt flakes 2 tsp black peppercorns 15 twists of a grinder smoked paprika 1 tbsp mild chilli powder 2 tbsp cloves 6, ground black treacle 1 tbsp orange juice 200ml dijon mustard 4 tbsp 1 Cook the onions in the oil for 10-15 minutes until softened and golden. Add all the remaining ingredients, bring to the boil, reduce the heat to low and simmer, uncovered, for 2 hours. 2 Blitz with a hand blender. Store in sterilised jars in the fridge for 2-3 weeks. Use as a dip or brush on chicken for the final 5 minutes of cooking.
5 EASY MARINADES Wholegrain mustard Combine 3 tbsp of wholegrain mustard, the juice of 1 lemon, 2 tbsp of olive oil, 1 tbsp of runny honey, 1 tbsp of white wine vinegar and 1 tsp of thyme leaves. Use to marinate steaks or veg.
Ginger and chilli Combine 4 tbsp of sriracha, a chopped stalk of lemongrass, a peeled and grated chunk of ginger, 1 tbsp of palm sugar and the juice of 2 limes in a bowl. Use to marinate salmon fillets or chicken before grilling.
❚ Don’t be tempted to grill over flaming coals. When the flames have died down and the coals are ashen, it’s ready to use. ❚ Have a spray bottle of water to hand to dampen down any large flames that may rise when hot fat drips onto the coals. ❚ Use two pairs of tongs for cooking if you can – one for raw meats and another for cooked food. ❚ If you’re serving veggies or vegans, make sure you use one side of the barbecue for meat and the other side for vegetables or plant-based foods. You can wrap a coil of foil down the centre of the barbecue before you heat it up to mark out the two areas. You should also use separate tongs.
Chermoula
Jerk
Spiced yogurt
Put the juice of 1 lemon, 1 tsp of ground cumin, 1 tsp of smoked paprika, a small bunch of coriander, 1 chopped red chilli and 2 chopped garlic cloves in a food processor and whizz, adding enough olive oil to make a marinade (about 4-6 tbsp). Use to marinate firm fish such as tuna or salmon, or veg, before grilling.
Whizz 4 chopped spring onions in a food processor with 2 chopped scotch bonnet chillies, 3 crushed garlic cloves, a small grated chunk of ginger, the leaves from 6 thyme sprigs, 1 tsp of ground cinnamon, 3 ground cloves, 2 tsp of ground allspice berries, 3 tbsp of dark brown sugar, 4 tbsp of groundnut oil and half a cup of water in a food processor. Use to marinate racks of ribs or whole bone-in chicken pieces.
Put 250ml of natural yogurt, a large bunch of coriander, 2 chopped garlic cloves, 4 green chillies, a small chunk of ginger, 2 tsp of ground cumin and 1 tsp of ground coriander in a food processor and whizz until smooth. Stir in 1 tsp of ground turmeric and 1 tsp of salt. Use to marinate lamb leg steaks or chicken fillets before grilling.
July 2021 Omagazine.com
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