Tag Archives: BBQ

Crushed Garlicky Potatoes

The 72nd of 100 recipes chosen from the blog to go into my cookbook, these rather yummy potatoes are a great way of dressing up new potatoes to create a rather wonderful little aside.

Ooooooh, so lovely, these potatoes are just so scrumptious, I can eat them all by themselves. Infused with loads of garlic and olive oil with just a smattering of parsley to garnish – they are fab and really dress up the humble new potato, especially as they are coming to the end of their season.

What you need…

250g new potatoes

3 garlic cloves, chopped

100ml milk

100ml olive oil

Sea salt and black pepper

Squeeze of fresh lemon juice

Small handful flat leaf parsley, chopped

What to do…

Pop the potatoes into a heavy based saucepan with the garlic, milk and olive oil. Season to taste with salt and pepper. Place over a moderate heat and bring to the boil, cooking for 15-20 minutes or until the potatoes are soft and the liquid is largely absorbed.

Use a fork to roughly mash up – you’re not looking for smooth mash but more a rustic chunky affair. Squeeze in the lemon juice, tip in the parsley, stir together and then serve. Marvel that rarely before have potatoes been this wonderful and ever so slightly addictive! Yum!!!

Tip…

This recipe works equally well with other potatoes: you just need to peel them first.

Inspired by…

John Torode

How Easy…

Well, it’s not hard is it?

 

Provençal Marinade (for barbecued lamb)

The 70th of 100 recipes chosen from the blog to go into my cookbook, this is a wonderful marinade for perking up a nice cut of lamb.

We use this marinade for lamb neck and it transforms a fairly uninspiring cut of meat into something that is absolutely luscious.

What you need…

2 sprigs of thyme

2 sprigs of rosemary

2 bay leaves

4 garlic cloves, chopped

10 whole black peppercorns

150ml olive oil

50ml red wine vinegar

2 cuts of lamb neck

What to do…

Put all the ingredients except the vinegar and lamb into a small saucepan and over a moderate heat. Cook until the olive oil just comes to a simmer and than remove from the heat.

Add the vinegar and allow to cool.

Place the lamb neck into a shallow dish and pour over the marinade. Cover and pop in the fridge for at least 2 hours but preferably overnight. – barbie-ready!

Inspired by…

Rachel Allen

How easy…

I don’t need to answer that – very little effort for a great deal of taste!

John’s Luscious Barbecued Lobster Tails with Garlic Butter

The 64th of 100 recipes chosen from the blog to go into my cookbook, this one isn’t revisited very often because of the cost, but when it is, each and every morel is relished! 

So, if you fancy a bit of a treat and have the available pennies, this little number is totally indulgent and absolutely gorgeous. The garlic butter essentially sautés the lobster meat and the combination of flavours is out of this world: moist, delicately flavoured lobster and ever so garlicky butter – they don’t compete but just enhance one another. Simply delicious!

Serves 4 as a starter treat

What you need…

1 x barbecue!

2 raw lobster tails

for the garlic butter (makes loads – not just for this dish)

250g butter, softened

8 cloves garlic, chopped

1½ tablespoons dried Italian herb mix (mine has a little chilli in it which gives it a real kick)

2 teaspoons garlic granules

What to do…

First, make the garlic butter:using a fork, mash together the butter, garlic, herbs and garlic granules to form your lovely garlic butter – job done!.

Lay the lobster tails, shell-side up, on a good, solid board. Taking your sharpest knife, cut the lobster in half lengthways. Be very careful: the lobster shells are hard and the knife can slip – it’s always nice to continue life with 10 fingers!!!!

Turn the tails over and spray them with a little olive oil. To seal them, lay the lobster tails flesh-side down on a very hot barbecue grill and cook for 2-3 minutes, until the flesh just starts to turn a golden brown. Set aside to cool.

When cool and you’re just about ready to eat, spread lashings of garlic butter over the seared lobster flesh – don’t hold back – particularly making sure that there’s a goodly portion where the flesh meets the shell.

On the barbecue, return the lobster tails to the high heat but this time, shell side down. As the lobster heats up, the flesh will start to come away from the shell and the garlic butter will melt, seeping down the sides and start to bubble, effectively sautéing the flesh in the delicious butter. Cook for 10 minutes. Remove from the barbecue, serve and demolish immediately – that’s the only problem with them – you know you should be savouring the lusciousness of them but you can’t just help attacking them! Watch out for the garlic butter chin dribble!

Tip with the Garlic Butter…

This recipe makes loads! I make a load of garlic butter in one hit, taking it out of the fridge as and when I need it over the course of a month. We soon get through it in the summer – it’s deal for garlic bread as well as basting lobster tails, which we clearly don’t have on a regular basis, or for other fish and for swishing in with new potatoes.

Inspired by…

John

How easy…

Wonderfully easy but should be prepared with a lovely glass of white wine to hand!

 

Asian-Inspired Salad with Asparagus and Crayfish

The 58th of 100 recipes chosen from the blog to go into my cookbook, this is the most scrumptious of salads: zingingly fabulous!

Salad days are here – yippppeee and lordy, lordy, lordy, this salad is spectacular: it’s zingy and fresh and its fabulous tastes and textures demand your attention. Eat it by itself or serve with fish: terikayi tuna is ideal but also, try this salad on the side of a lovely roasted salmon fillet – maybe with a wedge of lime on the side. I’ve changed the original recipe by adding a few extra ingredients, most notably the crayfish tails (they were on offer) but equally you could add prawns, smoked salmon or even hot, seared scallops. Anyway, it’s just lovely! I’ve never understood why people think salad is boring – this one will knock your socks off – give it a go!

Serves 2 (this is based on the quantities used to make up the marinade – if you’re creating salad for more people, just increase the quantities accordingly).

What you need…

for the salad

A selection of salad leaves: handfuls each of red chicory, rocket, spinach and baby gem work well but really, it’s whatever takes your fancy and is in the fridge

5cm chunk of cucumber, peeled and chopped

3 medium tomatoes, chopped

A handful of mint leaves, torn

A handful of coriander, chopped

250g asparagus, trimmed

125g crayfish tails or prawns (optional)

for the salad dressing

1 lime, juice only

2 cloves garlic, peeled and chopped

1 dessertspoon fresh ginger, grated

1 tablespoon palm sugar

2 tablespoons fish sauce

3 tablespoons soy sauce (or Tamari if you would prefer gluten-free)

1 red bird eye chilli, finely chopped

1 tablespoon mint leaves, chopped

1 tablespoon coriander leaves, chopped

Tip…

If you’re not too sure about the kick of the chilli, use just half, rather than a whole one

What to do…

Pop the asparagus into boiling, water and cook for 2 minutes until al dente. Drain, refresh with cold water and drain again. Set aside to cool.

Put all your salad dressing ingredients into a screw-topped jar, tighten the lid and shake vigorously until mixed thoroughly together.

When you’re ready to eat, take a large pretty bowl, chuck in your cucumber, tomatoes, all your salad leaves, herbs, asparagus and crayfish tails . Tip over the dressing and mix together. That’s it! Serve and enjoy this absolutely wonderful salad with a lovely crisp dry white wine.  And relax….

Inspired by…

Watching James Martin and Mary Berry, separately, and then doing my own thing.

How easy…

Well, it’s salad so it’s not hard is it?!

 

My Favourite Chicken Marinade

The 42nd of 100 recipes chosen from the blog to go into my cookbook, this one is primarily for BBQ season which I know isn’t quite upon us yet….but it’s always  good to be prepared!

I’ve been doing this marinade for years and everyone who has ever tried it has requested the recipe so I thought I’d share. We used it this time to marinade whole chicken breasts before barbecuing them. But on other occasions, I’ve cut the chicken into chunks and fried the chicken in its marinade before adding it warm to a salad of leaves, avocado and bacon. Either way, its lovely: the chicken is succulent and has a rich, almost caramelised flavour – not too sweet but just rather gorgeous – it elevates the simple chicken breast into something much more enticing, if I don’t say so myself! Give it a go!

Serves 4

What you need…

4 skinless chicken breasts

2 tablespoons dark brown soft sugar

2 tablespoons white wine vinegar

3 tablespoons soy sauce/tamari (for gluten-free)

2 cloves garlic, chopped

What to do…

Score the chicken breasts lightly to enable the marinade to permeate the meat.

Mix all the marinade ingredients together in a bowl until the sugar dissolves. Add the chicken breasts, give them a quick stir, cover with cling film and leave to marinate for 30 minutes.

Remove the chicken breasts from the marinade with a slotted spoon and barbecue until cooked all the way through.

Serve and enjoy! It really is lovely.

Inspired by…

I have no idea where the marinade came from but ‘thank you’ to whoever came up with the combination!

How easy…

I marinate, John barbecues – dead easy!

A Little Aside: Roasted Romano Peppers

Perfect as alternatives or additions to the salad accompanying your summer BBQ or roasted meats and fish, these gloriously sweet peppers are simply embellished with a few cherry tomatoes, some herbs, a drizzle and a dash to create a lovely, easy bit on the side!!!

Serves 4

What you need…

1 x baking tray

6 romano peppers, halved lengthways and deseeded

24-ish cherry tomatoes, halved

2 garlic cloves, chopped

1 tablespoon capers

A dash of red wine vinegar

Sea salt and black pepper

A good drizzle of olive oil

12 thyme sprigs

What to do…

Preheat your oven to 200˚c / 400˚f / gas 6.

Place the peppers onto your baking tray. (I line my tray with foil which is discarded after cooking, leaving a clean baking tray – saves on the washing up!) You may need to balance the peppers against one another to keep them upright.

Into each of the peppers, wodge in as many cherry tomato halves as you fancy. Sprinkle over with garlic and capers and then around ½ teaspoon red wine vinegar per pepper. Season with salt and pepper and then drizzle with olive oil. Share the thyme evenly between the peppers and then pop your oven for about 30 minutes or until just starting to char at the edges.

Serve these effortless, tasty little morsels and marvel at the simplicity of something so tasty!

Inspired by…

Delicious magazine

How easy…

Literally a few minutes to prep before the oven takes over – couldn’t be easier!

1st Proper BBQ of the Season!

So, we had one last week on the beach – lovely idea but…burgers with sand, sausages with sand, halloumi with sand…work in progress. Anyway, today was the first PROPER one and we went all out: halloumi, garlic bread with mozzarella, lobster tails with garlic butter, salmon with rosemary and garlic, chicken with my favourite marinade, sausages, burgers in brioche buns and posh roasted vegetables (not quite ready for salad!) Bloody marvellous!!! The sun shone, the wine flowed and the afternoon simply chillaxed by….happy days! (All recipes listed above previously blogged). xxx