Category: BBQ

Lamb with coriander and honey from Ottolenghi

Serves 2 500 g (French trimmed rack of) lamb In a food processor, blitz: 10 g flat leaf parsley, leaves and stalks 15 g mint, leaves and stalks (or 5g dry mint) 15 g coriander, leaves and stalks 2 garlic cloves, peeled 7 g fresh ginger, peeled…

Cucumber and poppy seed salad from Ottolenghi

Simply half 1 large cucumber (about 500g) length ways and then slice into 5 mm thick half rounds. Now toss in a nice bowl and add 2 thinly sliced mild red chillies and 15 g roughly chopped coriander. When ready to serve dress with the following mix: 60 ml white…

Pickled Cucumber Slices – Honey & Co.

Make the pickling liquor by simmering 200 ml cider vinegar, 150 ml water, 4 Tbsp caster sugar, 3 Tbsp mustard seeds, 2 bay leaves and 1 clove of garlic. Simmer until the sugar is dissolved but do not boil, put in the fridge to cool. Use…

Iskender Kebab for 2 people

A day ahead of time, thinly slice 500 g of leg of lamb and then beat with a tenderiser to around 2-3mm thick. Place the slices in a marinade of: the juice of 2 white onions (food process the onion then squeeze out the juice), 2 Tbsp…

Ottolenghi’s slow cooked brisket for cheese steaks

For this recipe I have changed two things. Firstly I have doubled the water in the glaze/sauce, as when I tried it had all but gone after cooking. Secondly, it seems 6 hours at 120c works perfectly, rather than 10 hours at 110c. Recipe Oil and season a 720g…

Mango Habanero Salsa

Sweat 2 large carrots, 2 sticks of celery and a large onion until soft. Next add 6 chopped and seeded scotch bonnet peppers, half a cup of cider vinegar, 3 tablespoons of caster sugar, 3 tins of mango puree and juice of 1 lime. Blend with a stick blender and remove…

Pork Kebab Marinades

Souvlaki – Mix together juice of 1 lemon, 1/4 cup olive oil, 1/4 cup soy sauce, 1 tsp oregano, and 3 cloves of garlic. Add pork to bowl with 2 white onions cut into chunks and 2 cut up green peppers, and stir to coat.  Miso –…

Aubergine Chermoula – from ‘Persiana’

Heat a couple of tablespoons of olive oil in a largish casserole and add two cubed (about 1 inch cubes) aubergines. Cook until golden brown, sprinkling generously with sea salt flakes half way through the cooking (This allows initial browning for flavour and then later, water release).…

Preserved lemon marinade for chicken

1 tsp turmeric and paprika 1/2 tsp of cumin, coriander and salt 1 whole preserved lemon peel only and finely diced 100g yogurt 4 cloves garlic, crushed Mix, add chicken and marinade for at least a couple of hours, overnight is great.

Pork Ribs – The basics and some recipes

The basic method for cooking ribs is the same no matter the recipe. Marinade for 4-24 hours (some recipes below). Reserve the remaining marinade. Remove ribs from the marinade and wrap the rack in a couple of layers of foil. Cook in the oven at 150c…

Beef Burgers

Beef and salt is all you need. However, the texture becomes very close so I suggest adding dried breadcrumbs too… Mix 500g of beef mince with 1 tsp salt and 100g dried breadcrumbs. Combine in the form of a large sausage inside cling film and leave for 2-4 hours…

Sambal Chicken Skewers

This is really great if left to marinade for long enough. The recipe if for chicken thighs as they have good flavour (and good value) but breast is fine if you prefer it. Mix together the following ingredients and marinade for 12-24 hours. 1/2 cup (packed)…

Arroz con langosta from Morito

Originally printed on the FT Web site; http://www.ft.com/cms/s/2/135f3e62-f73d-11e3-8ed6-00144feabdc0.html#axzz35S56WBpo Serves 4-6 Ingredients 1-2 small-medium native lobsters 1 celery stick, roughly chopped 1 carrot, roughly chopped 1 white onion, roughly chopped  A few parsley stalks A few black peppercorns A generous splash each of white wine and brandy Pinch saffron (20 strands)…

Merguez (Moroccan Sausages)

This is adapted from;http://www.dinnersanddreams.net/2014/01/merguez-recipe.html – Its so good I’ve barely changed it but I have doubled the amounts and upped the harissa paste. Ingredients: 500g ground beef 500g ground lamb 2 tablespoon butter, softened 50g-100g harissa paste, up to you A whole head of garlic, minced 1 tbsp. ground…

Markat Hzina (Moroccan Salsa)

This is enough to fill a 1litre kilner jar so is plenty for a gathering of 10+. Salsa is all about tasting as you go, so when seasoning at the end don’t be shy and taste until you get it right. 6 peppers, green/red/orange pepper, roasted…

Kofte Spice Mix

   Makes 18 teaspoons – Use about 6 teaspoons per 500g of lamb or beef Mix the 500g of meat with the spice mix, a grated red onion, a handful of fresh mint and another of parsley and a tablespoon of sunflower oil and place, covered, in the fridge for around…

Burger Buns

This recipe makes 12 quite large buns; Meaure out; 210g all-purpose flour 7g package instant yeast 20g sugar 10g salt Then warm up the follwing to around 50c (hand hot) and add them to the flour mix 250ml milk 120ml water 65g butter Add another; 600g flour…

Chinese Hot Satay Marinade

Ingredients 2 tbsp crunchy peanut butter 1 tbsp sesame oil or 1 tbsp of Tahini, either will do 2 tbsp hoisin sauce 2 tbsp siracha hot sauce 1 tsp of tobasco sauce (or more to taste but this recipe is enough for a kick) 3 tbsp of light…