Beef teriyaki sandwich
Serves 4
- 500g beef (onglet is perfect)
- 50g ginger
- 5 garlic cloves
- 50ml honey
- 50ml soy sauce
- For the sandwich
- 4 baguettes, halved
- 4 carrots, sliced
- ½ cucumber, sliced
- 75ml mayonnaise
- 25ml sesame oil
- 10g miso
- 1 lime, juice
- 4 spring onions, sliced
Finely blend the ginger, garlic, honey and soy sauce. Marinate the meat in half of this teriyaki sauce, reserving the other half for serving afterwards. Allow to chill for at least four hours.
Set your barbecue to searing temperature. Marinate the carrots and cucumber in the lime juice and set aside. Mix the mayonnaise with the miso and the sesame oil.
Remove the onglet from the sauce. Sear the beef until it reaches a core temperature of 53 degrees°C. Remove and allow to rest for at least 10 minutes.
Toast each side of the baguette briefly. Slice the beef into thin strips. To serve, spread the baguette with the miso mayo. Add the carrots and cucumber and spring onion.
Put the meat on top and add a little more mayo. Smother the remaining teriyaki sauce over the top and serve.
Recipe from chef Luke Vandore-Mackay from High Grange Devon for Kamado Joe.
Easy barbecue sauce
Serves 2-4
- 2tbsp smoked paprika
- 4tbsp tomato ketchup
- 2tbsp demerara sugar
- 2tbsp Dijon mustard
Half-fill and boil your kettle. Sprinkle the smoked paprika into a pan and stir in the tomato ketchup, demerara sugar, Dijon mustard and a good pinch of salt and pepper.
Pour in 400ml of hot water from the kettle and stir to combine. Set the pan on a high heat.
Bring to the boil, then reduce the heat and simmer for 10-15 minutes until the sauce is thick. Stir occasionally.
The sauce is ready to use straight away and is great for glazing burgers, sausages, ribs or steaks before cooking, or as a table side condiment. To store the sauce, let it cool, then transfer to a tub, seal and store in the fridge for up to five days.
Recipe from abelandcole.co.uk
Chilli & Garlic Prawns
Serves 2-3
- 2tbsp olive oil
- 2tbsp unsalted butter
- 500g large prawns
- 5 cloves garlic, minced
- 2tbsp chilli jam
- 1 finger chilli, finely chopped
- 30g fresh parsley, chopped
- Sea salt and pepper, to taste
- Lemon, to taste
Add the olive oil and butter to a skillet and heat over a high heat. Add the prawns to the skillet. Season with salt and pepper. Cook for two to three minutes until the prawns turn pink, golden and crispy, then flip over and sear for another two minutes. Season this side with salt and pepper as well.
Add the garlic, chilli jam, finger chilli and some parsley and stir together. Cook for 30 seconds or until the garlic is aromatic. Serve warm, sprinkled with the remaining parsley and drizzled with lemon.
Recipe from Pembrokeshire Chilli Farm, pembrokeshirechillifarm.com
Barbecued courgettes, burnt lemon and za’atar
Serves 6-8 as a side
- 1.2kg courgettes (different shapes, colours and sizes), cut into chunky 2-3cm thick triangular wedges
- 1-2 tbsp sunflower or vegetable oil
- 1 lemon
- 1 mild red chilli, finely diced
- 4 sprigs of mint, leaves picked and shredded
- 20-30 basil leaves
- 4tbsp extra-virgin olive oil
- 2tbsp za’atar
Toss the courgette pieces in the sunflower or vegetable oil. Thread the courgette pieces on to skewers (to avoid losing too many through the grill), ensuring the cut faces will be exposed to the heat, rather than the edges with skin. Lay over a hot barbecue and allow to blister and brown. If the courgettes have not softened too much (they should retain some bite), turn the skewers and colour themon another side, too. At the same time, cut the lemon in half and place the halves cut-side down on the barbecue for a few minutes, leaving them to colour, soften and become sticky.
Transfer the cooked courgettes to a bowl or tray. Squeeze the jammy lemon juice over and add lots of flaky sea salt, black pepper, the diced chilli, three-quarters of the fresh herbs and all the extra-virgin oil.
Toss and leave for the flavours to mingle for five minutes, then tip on to a serving platter where the courgette pieces can be spread out. Add the remaining fresh herbs and sprinkle the za’atar liberally over the salad.
Recipe by Ed Smith for Borough Market, boroughmarket.org.uk.
Image by Issy Croker
Grilled Caesar Salad
Serves 4
For the salad:
- 2 whole gem lettuces, halved
- 60g croutons60g feta
- 40g Parmesan shavings
For the dressing:
- 1 clove of garlic2 anchovies, finely chopped
- 90ml mayonnaise
- 20ml white wine vinegar
Preheat your barbecue to 250°C. In a bowl, combine the dressing ingredients and mix until smooth. Set aside.
Oil the gem lettuce halves with plenty of olive oil and season with sea salt. Quickly sear off on the grill grates until you have a nice char toon the face of the lettuce and then remove and arrange on a serving platter.
Crumble the feta over the lettuce and finish it off with a generous drizzle of the dressing, Parmesan shavings and a handful of crunchy croutons.
Tip: While barbecuing can be daunting to a novice, cookery school director Marc Williams has one piece of advice for grilling to perfection every time: “Temperature control of both the barbecue and the internal temperature of the meat is vital. Medium rare is a temperature, not guesswork. So invest in a temperature probe, which will allow you to get consistent resultsevery time.”
Tip: To make your barbecue stand out, he suggests to “cook something unexpected – sausages and burgers are a standard on every barbecue so it’s nice to do something with some flair: broccoli or asparagus with a heavy lick of flames is mind-blowing”.
Recipe from Marc Williams at The Cookery School at The Grand, York
Spiced Lamb Burgers
Serves 6
- 1-2 banana shallots, depending on size
- 1kg minced lamb
- 2 heaped tsp baharat spice mix
Finely dice the shallot as as you can andthen mix all the ingredients together with your hands in a large bowl.
Press together a small coin of the lambmixture and fry it offin a pan with just a spot of vegetable oil. Taste. Now assess whether you want to up the spices or salt.
Divide the meatmixture into six round patties – a press works very well, especially if cooking on a barbecue, when a looser texture can be prone to falling apart. Chilling the burgers for at least an hour will also help them hold together well.
Fry, grill or barbecue the burgers for four to five minutes on each side, until they feel firm and are just cooked through.
Alternative: Try seasoning with fresh thyme and sweet smoked paprika for a bit of Spanish flavour, or season with lemon zest and oregano for a Greek touch.
Recipe by Jenny Chandler for Borough Market, boroughmarket.org.uk. boroughmarket.org.uk
Barbecued Sweetcorn With Black Bean Guacamole
Serves 2
- 2 sweetcorn cobs
- 1 tbsp pumpkin seeds
- A few pinches of chilli powder
- 1 avocado
- 2 vine tomatoes
- 400g tin of black beans
- 1 lime
- A handful of coriander
- 150g soured cream
- 75g natural tortilla chips
- Green salad, to serve
Put a large pan of salted water on to boil. Light your barbecue, if you’re using it. Pull the leaves and silks off the sweetcorn cobs. When the water is boiling, add the corn cobs and simmer for five minutes. Drain and leave the cobs to cool slightly.
Meanwhile, set a dry frying pan over a medium heat. Tip in the pumpkins seeds and dust in ½tsp salt and a small pinch of chilli powder. Dry-fry for two to three minutes until the seeds pop, shaking the pan while they cook. Tip into a small bowl. Set aside
Halve the avocado and discard the stone. Scoop out the flesh and roughly chop it. Roughly chop the tomatoes. Drain and rinse the black beans. Mix them all together in a large bowl. Zest and juice the lime. Reserve the zest for later. Pour the lime juice into the bowl. Gently mix together. This is your black bean guacamole. Set aside.
Pick the leaves from the coriander sprigs. Finely chop the stalks. Spoon the soured cream into a small bowl. Stir in the chopped coriander stalks and the lime zest. Season with a little salt then set aside.
Mix ½tbsp oil with a pinch of chilli powder. Lay the cobs in a large dish and pour over the spicy oil. Rub all over the cobsto coat. Pop on the barbecue or under the grill for 10 minutes. Turn regularly till charred. Transfer the cookedsweetcorn to a serving platter.
Spoon the soured cream over the cobs and sprinkle with the toasted pumpkin seeds. Serve with the guacamole, tortilla chips and green salad. Scatter over the coriander leaves to garnish.
Recipe from abelandcole.co.uk