the bbq and campfire recipe book (summersdale cookery)

The BBQThe BBQThe BBQThe BBQThe BBQ& Campfire& Campfire& Campfire& Campfire& CampfireRecipe BookRecipe BookRecipe BookRecipe BookRecipe Book

The BBQThe BBQThe BBQThe BBQThe BBQ& Campfire& Campfire& Campfire& Campfire& CampfireRecipe BookRecipe BookRecipe BookRecipe BookRecipe Book

Luke Cox

S U M M E R S D A L E

Copyright © Summersdale Publishers Ltd 2002

All rights reserved.

No part of this book may be reproduced by any means,nor transmitted, nor translated into a machine language,without the written permission of the publisher.

Summersdale Publishers Ltd46 West StreetChichesterWest SussexPO19 1RPUK

www.summersdale.com

Printed and bound in Great Britain.

ISBN 1 84024 244 2

http://www.summersdale.com/

This book is dedicated to everyone at Westbourne Villasfor foolishly letting me loose in their kitchen in the firstplace, and for allowing me to continue once they saw thehavoc I could wreak.

My thanks and love to Summerly Devito (for Italianinspiration), Tom ‘ah maaan’ Sills (for his scary ghost story),and to Liz Kershaw and all at Summersdale.

ContentsContentsContentsContentsContents

About this book .................................................13About this book .................................................13About this book .................................................13About this book .................................................13About this book .................................................13

Beard to TBeard to TBeard to TBeard to TBeard to Tail: The History of theail: The History of theail: The History of theail: The History of theail: The History of theBarbecue and Campfire in 699 WBarbecue and Campfire in 699 WBarbecue and Campfire in 699 WBarbecue and Campfire in 699 WBarbecue and Campfire in 699 Words .................15ords .................15ords .................15ords .................15ords .................15

Getting Started ..................................................18Getting Started ..................................................18Getting Started ..................................................18Getting Started ..................................................18Getting Started ..................................................18BarbecuesBarbecue TypesBuilding your own BarbecueCharcoalLaying the FireLighting the BarbecueCooking on the BarbecueCleaning and OilingSpecial Equipment

CampfiresBuilding a CampfireLighting the FireCampfire Cooking

Safe and Healthy Eating ....................................33Safe and Healthy Eating ....................................33Safe and Healthy Eating ....................................33Safe and Healthy Eating ....................................33Safe and Healthy Eating ....................................33Barbecue and Campfire SafetyFood Health and Hygiene

Conversion Chart and a Note aboutConversion Chart and a Note aboutConversion Chart and a Note aboutConversion Chart and a Note aboutConversion Chart and a Note aboutWWWWWeights, Measures and Cooking times .................37eights, Measures and Cooking times .................37eights, Measures and Cooking times .................37eights, Measures and Cooking times .................37eights, Measures and Cooking times .................37

A WA WA WA WA Word About the Word About the Word About the Word About the Word About the Weather .................................39eather .................................39eather .................................39eather .................................39eather .................................39

Marinades, Bastes, Rubs, Glazes and Salsas ..........40Marinades, Bastes, Rubs, Glazes and Salsas ..........40Marinades, Bastes, Rubs, Glazes and Salsas ..........40Marinades, Bastes, Rubs, Glazes and Salsas ..........40Marinades, Bastes, Rubs, Glazes and Salsas ..........40

Starters .............................................................43Starters .............................................................43Starters .............................................................43Starters .............................................................43Starters .............................................................43Cheese and Chive DipBrie FondueRough Cut GuacamoleFat Free GuacamoleTomato SalsaClassic NachosCampfire CornBaba GanoushVenetian CipollineRoasted Marinated Goats’ CheeseCrab and Mango MayonnaiseSimple Sweet GrapefruitsBruschetta

FFFFFish and Shellfish ...............................................57ish and Shellfish ...............................................57ish and Shellfish ...............................................57ish and Shellfish ...............................................57ish and Shellfish ...............................................57Baked Bay MackerelTeriyaki Fish SkewersHoki Mini Tikka Kebabs with Cheater RaithaPrawns with Chilli, Lime and Coriander DressingPiri-piriChermoula TunaSimple Swordfish SteakRosemary and Thyme Smoked SwordfishOrange and Ginger Marinated SwordfishSalmon FilletsHerby Salmon with Sun Dried Tomato SalsaGinger, Lime and Honey Baked SalmonCod GremolataBaked Chatham TroutTrout in Thai MarinadeBasil and Pine SolePepper and Coriander TunaRemoulade Salsa

FFFFFood for Carnivores ..........................................76ood for Carnivores ..........................................76ood for Carnivores ..........................................76ood for Carnivores ..........................................76ood for Carnivores ..........................................76Mixed Grill Skewers

PPPPPoultry oultry oultry oultry oultry ...............................................................79...............................................................79...............................................................79...............................................................79...............................................................79Chicken KebabsChicken Breasts with Soy, Wine and Dijon MarinadeOregano Thigh FilletsParsley Butter BreastsOrange TurkeyTandoori Grilled ChickenPeking Sticky Plum DuckMarmalade Glazed DuckTeriyaki DrummersSesame BreastsTequila Chicken Sunset

SausagesSausagesSausagesSausagesSausages ...........................................................92 ...........................................................92 ...........................................................92 ...........................................................92 ...........................................................92Mustard Glazed SausagesSonya’s Honey Snap BangersSticky Plum SausagesDijonnaise Sausage DipSummer Mustard Dip

PPPPPork and Lork and Lork and Lork and Lork and Lambambambambamb ..................................................97 ..................................................97 ..................................................97 ..................................................97 ..................................................97Golden Glazed Pork ChopsShanghai Drunken PorkFour Cheese EscalopesPhilippine PorkMustard Glazed LambHoney and Rosemary Lamb ChopsCheddar Chops

RibsRibsRibsRibsRibs ...............................................................105 ...............................................................105 ...............................................................105 ...............................................................105 ...............................................................105Chargrilled Sweet and Sour Spare RibsTexan Spare RibsSimple Country Ribs

BeefBeefBeefBeefBeef ................................................................110 ................................................................110 ................................................................110 ................................................................110 ................................................................110Asada SteaksPeppered Steak with Lemon Basil SalsaBeef Teriyaki, Yakiniku StyleRed Wine, Chilli and Garlic SteaksArgentinian Barbecue BasteFagiottini

Bootiful BurgersBootiful BurgersBootiful BurgersBootiful BurgersBootiful Burgers ...............................................117 ...............................................117 ...............................................117 ...............................................117 ...............................................117The Basic BurgerGreek BiftekiCheesy BurgersKamikaze BurgersStuffed Wigan BurgersThai BurgersPork and Thyme BurgersSpicy Pork and Coriander BurgersWestbourne Lamb BurgersKafta

FFFFFood for Vood for Vood for Vood for Vood for Vegetarians ..........................................128egetarians ..........................................128egetarians ..........................................128egetarians ..........................................128egetarians ..........................................128Halloumi and Mixed Pepper Kebabs with Basil OilNew Potato Skewers with Rosemary OilVegetable and Herb KebabsStuffed MushroomsFeta and Vegetable Roastie

Bootiful VBootiful VBootiful VBootiful VBootiful Veggie Burgerseggie Burgerseggie Burgerseggie Burgerseggie Burgers .....................................135 .....................................135 .....................................135 .....................................135 .....................................135The Original Veggie BurgerRed Tofu BurgersNutty BurgersBrighton BellesToasted Spinach and Ricotta Burgers

Summer Salads ...............................................143Summer Salads ...............................................143Summer Salads ...............................................143Summer Salads ...............................................143Summer Salads ...............................................143Simple Green Salad with Cheese and Chive DressingAvocado and Bacon SaladTabboulehMediterranean Feta Salad with Herb and Caper DressingMozzarella Salad with Honey and Mustard DressingRocket and Fennel Salad

Sides and Snacks .............................................152Sides and Snacks .............................................152Sides and Snacks .............................................152Sides and Snacks .............................................152Sides and Snacks .............................................152Roast Garlic and Cream CheeseRoasted OnionsGarlic and Herb MushroomsGrilled Asparagus with Lemon DipChargrilled Lemon CourgettesPlantain CrispsGarlic and Herb BreadBaked PotatoesRoasted SandwichesGruyère RöstiGypsy ToastBreakfast Tortilla

SweetcornSweetcornSweetcornSweetcornSweetcornClassic Corn-on-the-CobChargrilled CornSpicy Garlic CornCoriander Butter CornCorn-on-the-Cob for Cheats and Scoundrels

Desserts ..........................................................167Desserts ..........................................................167Desserts ..........................................................167Desserts ..........................................................167Desserts ..........................................................167Sweet Rum PlantainsBaked Honey and Lemon ApplesIced OrangesFruity Cinnamon Kebabs

1212121212

T H E B B Q & C A M P F I R E R E C I P E B O O K

Baked Passion BananasChocolate BananasBaked PearsStrawberry SyllabubStuffed Blackberry NectarinesRoasted Honey PeachesHoney Butter PineappleCrumbly Delight

Drinks .............................................................181Drinks .............................................................181Drinks .............................................................181Drinks .............................................................181Drinks .............................................................181The DevilsThe DevilsThe DevilsThe DevilsThe DevilsSimple MojitoCuba LibraFrozen MargaritaStrawberry DaiquiriRaspberry Bellini

The AngelsThe AngelsThe AngelsThe AngelsThe AngelsIced TeaStrawberry and Banana SmoothieKiwi, Grapefruit and Honey Smoothie

1313131313

About this bookAbout this bookAbout this bookAbout this bookAbout this book

The recipes in this book are designed to be easy to prepare,fun to cook and good to eat. They are designed todemystify the barbecue for the inexperienced, and to allowmore experienced chefs to spice up the basic stalwarts ofoutdoor cooking. They are also designed to give you someideas and suggestions for when your friends turn up ateleven o’clock with carrier bags full of economy burgersexpecting you to whip up something delicious.

Whatever the occasion these recipes should come inhandy, even if you’re sitting indoors with a troop ofsausages and a legion of vegetable kebabs, waiting forthe rain to stop, or huddled on the beach round a smalldisposable grill – and even if you’re short of inspiration,remember that good quality ingredients cooked over afire will nearly always turn out to be tasty: never be afraidto tinker about with the measurements to find out whatsuits you best. Also remember, more importantly, that – aslong as you’re safe and sensible – the great outdoors isthe most light-hearted cooking stage in the world: it’ssomething anyone can try and everyone can enjoy – andif your favourite recipe crashes and burns there’ll alwaysbe more sausages to play with. Now get your sun hat on,and get out there and enjoy yourself …

1414141414


1515151515

Beard to Tail: The History of theBeard to Tail: The History of theBeard to Tail: The History of theBeard to Tail: The History of theBeard to Tail: The History of theBarbecue and Campfire in 699 WordsBarbecue and Campfire in 699 WordsBarbecue and Campfire in 699 WordsBarbecue and Campfire in 699 WordsBarbecue and Campfire in 699 Words

It all began one evening in 1492 when, as we all know,Columbus sailed the Ocean Blue and discovered the NewWorld. During one of his landfalls he discovered somethingelse. On a small island in the West Indies (so named, byColumbus, because he thought he had sailed the wholeway round the world and hit India again, the poor dear)he and his men came across a tribe who were all huddledround a smouldering tree. Records are sketchy – and thelanguage barrier must have been quite incredible – but itseems Columbus’ crew were able to work out that thelocals had buried a whole pig under the tree, which wasstill smoking after having been hit by lightning and burntto a crisp the previous day, and were waiting for it to cook.‘Barbacoa!’ exclaimed one of Columbus’ excited seamen,realising that the cunning locals had found away to cookan entire animal all at once, without having to chop anybits off it.

The Spanish Court, on Christopher’s return, were moreimpressed with his discovery of an entire continent, andas a result his expedition’s far more important result – theuncovering of a whole new method of food preparation –went largely unnoticed throughout Europe for many years.However, French traders, moving through the Caribbeantowards what are now the southern states of America,heard the legend of the buried pig and took it with themwherever they went, and the preparation of food over orunder charcoal became a feature of Haitian and Louisianacuisine. It was particularly useful for early settlers as itallowed a whole animal to be cooked all at once withlittle preparation and without the need to build an oven:hence the Spanish sailor’s exclamation and the French

1616161616


perversion of it – barbe à que, or beard to tail – fromwhich the English word is purportedly derived, and henceits phenomenal following in the USA (from where theacronym BBQ originates – with roadside diners advertisingrefreshment and pool tables, or Bar, Beer and Cue) andAustralia (where the weather is more suited to outdoorcooking). Though through the years the method haschanged considerably, we still cook hearty, satisfying foodover smouldering bits of burnt tree the world over, andyou can tell that to the whole tribe while they huddle roundwaiting for their sausages.

In the centuries before that fateful lightning strike on anunnamed West Indian island the culinary landscape outsidethe kitchen was a bleak and featureless tundra. Indeed,in those days there was little to do on a hot summer’sevening other than gnaw on a sausage roll andcontemplate life’s big questions: Why are we here? Howdo we get back? How can I make my marshmallow moreinteresting? Until, that is, a group of youngsters, clad intheir tribe’s traditional green jumpers, peaked caps andwoggles, grew tired of listening to the strains of Thus SpokeZarathustra echoing over the hills, took their destinies intotheir own hands and roasted their fluffy confections onthe end of a stick. And Lo! The campfire was born. Ofcourse, cooking over wood fires is as old a trick ashumankind – older, even, as there is evidence that ourearly ancestors, Peking Man, roasted meat in their humbledwellings (although anthropologists are unable to tell uswhat Peking Woman was doing while this was going on).Nowadays we use the campfire in the absence of otherheat sources for warmth and light, and as a backdrop toscary ghost stories – but it is more than that: the campfirerepresents a return to nature – it is a symbol of our primalinstinct and our ability to stave off fearsome predators

1717171717

with our superior intellect. Why else would a supposedlycivilised people endure moist socks, the constant threat ofspiders lurking in the darkest recess of a sleeping bagand the public spectacle of being unable to correctlyassemble a tent? My advice to you: wheel that dustybarbecue out of the shed, don your most battered hikingboots, feel yourself regress to the level of a hulkingNeanderthal – and consummate the experience byenjoying some really tasty food.

B E A R D T O T A I L

1818181818


Getting StartedGetting StartedGetting StartedGetting StartedGetting Started

BarbecuesBarbecuesBarbecuesBarbecuesBarbecues

Barbecue TypesBarbecue TypesBarbecue TypesBarbecue TypesBarbecue TypesIf you don’t already have your own barbecue the first thingyou’ll need to do is get hold of or build one. If buying,invest wisely. You don’t need to spend a fortune onsomething chrome-plated and chic, but it should be sturdy(test it in the shop to see if it wobbles) and made of amaterial hardy enough to resist the inevitable wintermonths of neglect without rusting and falling apart. Therange in the average hardware, DIY or garden shop isusually immense and bewildering, but there are four basicdesigns.

1) The Brazier Barbecue1) The Brazier Barbecue1) The Brazier Barbecue1) The Brazier Barbecue1) The Brazier Barbecue

This is by far the most common, the simplest and thecheapest design, and usually consists of a large metalbowl, or sometimes a half-barrel, often with a lid andadjustable grill heights. They are also known as kettlebarbecues and are sometimes made from cast iron. Abrazier barbecue should be sufficient for most of the recipeslisted in this book, and cooking times have been calculatedassuming that this is the design you are using (if usingother designs the estimated times should not varyconsiderably, but are likely to be slightly shorter). Theprinciple drawbacks of the brazier are that, as there is noair flowing through the coal (only over its surface), in stillair the coals can be difficult to get evenly alight, and yourfood will take longer to cook.

2) The Air-flow Barbecue2) The Air-flow Barbecue2) The Air-flow Barbecue2) The Air-flow Barbecue2) The Air-flow Barbecue

This is a slightly more sophisticated design. The bowl

1919191919

section is usually shallower and flatter and has air ventscut into its underside, with the charcoal resting above ona perforated platform. This means that the air is drawnthrough the bowl, heated by the charcoal and continuesupwards to cook your food. While air-flow barbecues arecertainly easier to light they are not necessarily moreefficient as they cook faster and have the tendency to searfood without cooking its centre. You should certainly get amodel with an adjustable grill – be prepared to raise thegrill height if the food cooks too quickly, and to use morecharcoal than you would if using a brazier. That said, anair-flow barbecue is more reliable on a still day and willallow even cooking across a larger surface – one of theseis therefore a serious consideration if cooking for morethan four people, and if you are at all an impatient person,I’d say it’s worth shelling out the extra money.

3) The Gas Powered Barbecue3) The Gas Powered Barbecue3) The Gas Powered Barbecue3) The Gas Powered Barbecue3) The Gas Powered Barbecue

Gas barbecues are usually the most expensive sort, aregenerally the most reliable and are certainly the least fun.They differ from conventional indoor gas grills in that theflaming gas heats ‘lava’ rocks (usually of an artificial orceramic material), and it is these that heat your food. Theyhave an advantage over other designs in that they arerelatively quick to heat up and are more or less imperviousto most adverse weather conditions (you could even cookwith one in light rain, although I don’t see why you’d wantto). They have adjustable temperature controls, and someof the flashier models have integral hotplates for keepingcooked food warm. You are also able to dispense withthe tiresome rigmarole of lighting and handling charcoal,getting your clothes smoky and so forth. Unfortunately,the food cooked on them often tastes much like it would ifyou’d simply shoved it under the grill indoors, the lava

G E T T I N G S T A R T E D

2020202020


rocks making for a poor charcoal substitute, and this seemsto defeat the point a little, but if you are attempting tofeed the Five Thousand, or if you want to be the envy ofyour neighbours, then they are definitely worth considering.Buy one that can also be lit manually (piezo-electricsparking devices are the first thing to break on any range,and they won’t work if wet), and opt for the most idiot-proof control system you can find to reduce needlessfiddling with knobs whilst cooking.

4) The Disposable Barbecue4) The Disposable Barbecue4) The Disposable Barbecue4) The Disposable Barbecue4) The Disposable Barbecue

Most disposable barbecues I’ve come across consist of analuminium tray filled with charcoal, with a perforated metallid (which serves as the grill) resting over an internal pieceof touch paper. These are a brilliant invention for those ofus without gardens wanting a barbecue in the park or onthe beach, or for impromptu gatherings. They are cheap(you can usually get them in pound shops or thrift stores)and generally reliable. The one thing I would say aboutdisposable barbecues is that they never last quite as longas you’d hoped or were informed they would, mainlybecause the charcoal used is cheap and burns quickly, socook only simple recipes on them, and make sure youbuy one more tray than you thought you’d need. If I’mwrong then you can always save it for another time.

Building your own BarbecueBuilding your own BarbecueBuilding your own BarbecueBuilding your own BarbecueBuilding your own BarbecueSome do-it-yourself is the other option you might consider,and this is certainly worthwhile if you have your owngarden, you enjoy cooking outdoors, and you’re notmoving anywhere for a little while. If you have nobricklaying experience you can build a sturdy barbecuewithout mortar with far less hassle than you’d first imagine.Try the method below, or consult a specialist DIY book forfurther advice and more complicated designs.

2121212121

Mortarless Brick BarbecueMortarless Brick BarbecueMortarless Brick BarbecueMortarless Brick BarbecueMortarless Brick Barbecue

Size 110 cm x 86 cm x 80 cm (43" x 34" x 32")

This design stands under waist height (80 cm / 32"), hastwo grills for cooking at different speeds, and has a usefulsurface for resting dishes and utensils on while you cook.

250 standard bricks (includes 9 extra bricks to allow forbreakages)2 metal kitchen grills of 60 cm x 40 cm (24" x 16")a level spot at least 130 cm x 100 cm (51" x 39")chalkheavy hammertape measure

Measure and mark out with chalk a rectangle on evenground 110 cm x 86 cm (43" x 34"). It is important thatthis area should be level as there is no mortar – or cement– to support the bricks. Concrete is the best surface tobuild on; the next best is a patio. Ensure that this rectangleis positioned well away from overhanging trees or bushes(or cut them back). Also ensure that one of longest sidesto the rectangle is the most accessible, as this is where thegrill opening will be.

Following your lines, build a flat rectangle of bricks insidethe chalked area. Do this by starting in one corner andlaying two bricks next to each other to form a square. Laytwo bricks next to that with their longest sides abutting thefirst bricks. Continue until you’ve filled the rectangle toclose any gaps, and gently tap in the sides with a hammer.

Build another course (layer) on top, so that the directionsof the two-brick squares oppose those of the bricks beneaththem. This time do not completely fill in the rectangle.Instead leave a space two bricks wide on the longest side,


2222222222


and three bricks long on the shorter for the firebox. Thesecond course will therefore have a rectangle ‘cut’ into it,walled on three sides, open where it juts into the longerside of the barbecue at its front. Again, gently straightenthe bricks with a hammer.

Continue building courses in the same manner as thesecond course until you have a brick frame eight courseshigh. Carefully push the bricks whose wythes (shorter sides)face the firebox (the rectangular space) so they jut out intothe firebox by about 5 cm / 2" on the fourth and seventhcourses. These bricks will support your grills. Line the baseof the firebox with kitchen foil and you’re ready to lay andlight the fire.

CharcoalCharcoalCharcoalCharcoalCharcoalWith the basics sorted, the next thing you’ll need issomething to power your barbecue. If you’re using a gas-powered barbecue you should refer to the manufacturer’sinstructions as to what sort of gas you should be usingand where to buy it. If you’re using a disposable barbecuethe problem is already solved as the charcoal is part ofthe package. For the rest of us the answer is on sale inmost petrol station forecourts, and you will have a choicebetween the two forms in which charcoal is usually sold(alternatively dry wood can be used, but it is much harderto light and most brazier-type barbecues are not reallydesigned for it). Both types of fuel are made by heatingwood at high temperatures in the absence of oxygen,leaving only the friable carbon residue behind – and thisburns at a higher temperature than the wood itself as it isa purer fuel.

1) Briquettes1) Briquettes1) Briquettes1) Briquettes1) Briquettes

These are the pleasingly ovoid, pre-processed charcoal

2323232323

blocks most commonly used as barbecue fuel. They areinexpensive and widely available in large bags big enoughto fuel a barbecue or three. Store any fuel you have leftover in a dry place and you can use it again the next timeyou cook. Briquettes usually cost a little more than loosecharcoal, and can be harder to light, but they do tend tolast longer and are less messy to handle. It is now alsopossible to buy self-lighting briquettes, and although theseare more expensive you may be tempted to opt for themto make life that little bit easier.

2) Lumpwood2) Lumpwood2) Lumpwood2) Lumpwood2) Lumpwood

These brittle, irregular, unprocessed fragments of charcoalare dustier than briquettes, but lumpwood is cheaper andalways seems to be easier to light. As it is less dense,lumpwood will burn faster than a similar volume ofbriquettes, so make sure that you buy plenty.

From a purely environmental perspective, I wouldrecommend lumpwood over briquettes if you can findsome produced domestically: 97 per cent of charcoal usedcomes from the Mangrove forests of Indonesia and hascontributed to their massive depletion. Smaller charcoalovens in the West usually use wood from sustainableecosystems. If you are at all concerned about the future ofthe planet then check the packaging carefully to see fromwhere your charcoal originates.

Laying the FireLaying the FireLaying the FireLaying the FireLaying the FireThe next stage is putting the charcoal into the barbecuebowl. My advice would be to line the bowl or firebox firstwith kitchen foil (with its most reflective side facing up) ifusing a brazier or self-built barbecue. Not only will thismake your barbecue more efficient, reflecting the heatfrom the charcoal upwards, but it will make it easier toclean out at the end of the day. Lay the charcoal evenly so


2424242424


that it extends right to the edges of the cooking area, andensure the depth is consistent. If using lumpwood a depthof 8 cm / 3" is sufficient, while the layer should not bemore than three coals deep if using briquettes.

Lighting the BarbecueLighting the BarbecueLighting the BarbecueLighting the BarbecueLighting the BarbecueIt is the lighting of the charcoal that most people perceiveas requiring special technical expertise and a Ychromosome. It can, admittedly, be infuriating in the wrongweather conditions or with the wrong equipment, but ifyou are prepared and persevere it should not present youwith too many difficulties.

1) PPPPPosition your barbecue out of the windosition your barbecue out of the windosition your barbecue out of the windosition your barbecue out of the windosition your barbecue out of the wind (although alittle breeze is okay, and can help as it fans the flames.Too much wind and you’ll have difficulty lighting a match).Also, remember to remove the grill as it will restrict accessto lighting the fuel.

2) Heap the charcoal into a pyramid in the centre ofHeap the charcoal into a pyramid in the centre ofHeap the charcoal into a pyramid in the centre ofHeap the charcoal into a pyramid in the centre ofHeap the charcoal into a pyramid in the centre ofthe cooking area.the cooking area.the cooking area.the cooking area.the cooking area. You should first lay the fire, as describedabove, to check you have enough charcoal.

3) Sprinkle barbecue lighter fluid evenly over theSprinkle barbecue lighter fluid evenly over theSprinkle barbecue lighter fluid evenly over theSprinkle barbecue lighter fluid evenly over theSprinkle barbecue lighter fluid evenly over thecharcoal, or break barbecue lighter blocks into smallcharcoal, or break barbecue lighter blocks into smallcharcoal, or break barbecue lighter blocks into smallcharcoal, or break barbecue lighter blocks into smallcharcoal, or break barbecue lighter blocks into smallpieces and distribute them evenly amongst and underpieces and distribute them evenly amongst and underpieces and distribute them evenly amongst and underpieces and distribute them evenly amongst and underpieces and distribute them evenly amongst and underthe coals.the coals.the coals.the coals.the coals. Do not use lighter fluid intended for a differentpurpose, and under no circumstances use petrol or asimilar accelerant.

4) If using lighter fluid, allow 15 seconds for the fluidIf using lighter fluid, allow 15 seconds for the fluidIf using lighter fluid, allow 15 seconds for the fluidIf using lighter fluid, allow 15 seconds for the fluidIf using lighter fluid, allow 15 seconds for the fluidto absorb into the charcoal.to absorb into the charcoal.to absorb into the charcoal.to absorb into the charcoal.to absorb into the charcoal. (Skip this stage if using lighterblocks.)

2525252525

5) Light the charcoal or lighter blocks using a longLight the charcoal or lighter blocks using a longLight the charcoal or lighter blocks using a longLight the charcoal or lighter blocks using a longLight the charcoal or lighter blocks using a longcookcookcookcookcook’s match or taper’s match or taper’s match or taper’s match or taper’s match or taper..... Do not use a cigarette lighter asyou will end up burning your hands. Light the coals evenly.

6) Carefully spread the charcoal over the cooking area.Carefully spread the charcoal over the cooking area.Carefully spread the charcoal over the cooking area.Carefully spread the charcoal over the cooking area.Carefully spread the charcoal over the cooking area.Do this using a pair of tongs until the charcoal is spreadto an even depth.

7) Allow the charcoal to become evenly alight beforeAllow the charcoal to become evenly alight beforeAllow the charcoal to become evenly alight beforeAllow the charcoal to become evenly alight beforeAllow the charcoal to become evenly alight beforeyou cook over it. you cook over it. you cook over it. you cook over it. you cook over it. You should replace the grill now, but itcan be anything up to 30 minutes before the charcoal isentirely alight. This seems a frustrating length of time butthere’s no point cooking over the charcoal until it is up totemperature. It will be ready when all the coals develop awhite colouring (which is ash forming on the outer layer).At night it is much easier to tell as the flames recede andthe coals begin to glow a lobster pink.

The temperature your barbecue cooks at will bedependent on the weather conditions (mainly the breeze)and the height your grill rests above the coals. You mustsimply use your common sense to move the grill upwardsif your food cooks too quickly.

If you need to add more charcoal to continue cooking,e.g. for a dessert, it will light itself if added to already-glowing embers. Make sure it is fully and evenly alight, asin the steps above, before you continue to cook.

8) If your barbecue will not light properlyIf your barbecue will not light properlyIf your barbecue will not light properlyIf your barbecue will not light properlyIf your barbecue will not light properly,,,,, carefullyremove the charcoal, wearing oven gloves and usingtongs, and place it in a metal bucket. Repeat steps 3-5and return the coals to the barbecue bowl, spreading themout evenly as before.


2626262626


Cooking on the BarbecueCooking on the BarbecueCooking on the BarbecueCooking on the BarbecueCooking on the BarbecueThis is not rocket science as long as you keep things simple.Barbecues often come with lids, and these are handy instiff breezes, but try to resist the temptation to roast massivejoints of meat under there. Personally, I think it rather awaste of time as barbecues have a tendency to sear meat,leading to awfully long cooking times for larger cuts.Instead, treat the barbecue as a grill with a smoky flavourand you won’t go too wrong, and use it to its strengths.

So, marinate fish and meat so the outside can developa crisp husk while the inside remains moist with the flavoursabsorbed, cook fish and vegetables in foil to seal in theirjuiciness, and bake fruit so it turns into a delicious,irresistible mush. The trickiest thing you’ll have to do isallow enough time for meat to be properly marinated,allowing all the juices to permeate it. I advise two hoursfor meat and poultry, and fish – which is often tasty withas little as possible added – needs a shorter time, between30 minutes and 1 hour. It’ll never get more complicatedthan that, I promise. For simplicity’s sake, assume whenfollowing the recipes that when you come to cook yourcoals are hot and your grill is adjusted to a medium height,always stay safe, check your food is properly cooked beforeyou eat it, and you should have a happy and hitch-freetime.

Cleaning and OilingCleaning and OilingCleaning and OilingCleaning and OilingCleaning and OilingOpinion is divided as to whether, to stop the two stickingtogether, one should oil the grill or the food. I wouldsuggest the latter is the more sensible, especially as youmay be using oil within a marinade or baste. Inevitablythere will be a degree of sticky residue left on the grill,especially from the meat as it chars. This can be reducedby allowing meat to sear fully before it is turned over – i.e.

2727272727

rather than turning constantly, allow one side to cook fully,then turn.

Between courses you should certainly scrape the worstof the mess off the grill. It would be a shame to spoil adelicate fish dish with the thick taste of beef, for instance.If cooking both at the same time allow them separatespaces on the grill, and certainly keep dishes preparedspecifically for vegetarians away from meaty tastes.Otherwise, remove the grill with an oven-gloved hand andallow it to cool for a minute or two. While it is still warm,carefully scrape off the larger bits of residue with a metalspatula, and remove the rest with a metal scourer or wirebrush.

Special EquipmentSpecial EquipmentSpecial EquipmentSpecial EquipmentSpecial EquipmentBeyond that usually found in a kitchen there are only afew things you’ll need:

A good set of metal tongs with rubber or plastic handlesA good set of metal tongs with rubber or plastic handlesA good set of metal tongs with rubber or plastic handlesA good set of metal tongs with rubber or plastic handlesA good set of metal tongs with rubber or plastic handles– you don’t want to prick the food and let all the deliciousjuices come spurting out, but quite aside from that they’rethe easiest thing to use as they keep your hands a safedistance away from the heat.A good metal spatula or fish sliceA good metal spatula or fish sliceA good metal spatula or fish sliceA good metal spatula or fish sliceA good metal spatula or fish slice – you’ll need this forturning fish over, obviously, and for burgers. It also comesin handy for scraping off any large bit of food stuck to thegrill.A brush for bastingA brush for bastingA brush for bastingA brush for bastingA brush for basting – this will prove useful for manybarbecue recipes which require the food to be kept welloiled and moist. The recipes in this book adhere to theprinciple that it is the food that should be oiled, not thegrill, in order to prevent it sticking. Use a brush with naturalbristles (and not a used paintbrush).


2828282828


A set of 4 flat metal skewersA set of 4 flat metal skewersA set of 4 flat metal skewersA set of 4 flat metal skewersA set of 4 flat metal skewers, which experience will teachyou are easier to use for cooking kebabs as the food doesnot turn around upon them. These are not essential andbamboo skewers will do just as well if you’re on a budget,but they will save a lot of hassle soaking the woodenskewers in water to stop them burning. Metal skewers arealso useful for testing meat is properly done.A big roll of kitchen foilA big roll of kitchen foilA big roll of kitchen foilA big roll of kitchen foilA big roll of kitchen foil – this is something that bothbarbecue and campfire cooking can use an awful lot of.When wrapping food in it ready to be cooked, bear inmind that you want to keep the heat in, so use somecommon sense and keep the shiniest side innermost.A wire brush or a metal scourerA wire brush or a metal scourerA wire brush or a metal scourerA wire brush or a metal scourerA wire brush or a metal scourer – essential for cleaningthe barbecue grill.A jug of water A jug of water A jug of water A jug of water A jug of water – keep this handy near the barbecue. Thefat dripping from meat onto the coals can cause smallflare-ups, which can be extinguished with a fingertip-flickof water.

2929292929

CampfiresCampfiresCampfiresCampfiresCampfires

Campfire food will usually have a greater element ofpragmatism about it, as you are less likely to have accessto all the things you want. If we’re talking about the trueoutdoor experience – i.e. just you, your knapsack on yourback and no opportunity to wash for four or five days,then I really can’t help you, and trust me you need help.However, assuming you are not disappearing off into thedark unknown to survive on just a couple of tins of beans,that you have access to running water, somewhere toprepare food either beforehand or at the site, and thematerials for building a decent campfire, then most of therecipes in this book should prove useful. Some will appearimpractical, and I would agree that when cooking on acampfire your recipes should be kept as simple as possible.However, the advantage you will have over the barbecueis the ability to prepare a wide range of dishes, staplesand sauces in pots and pans there and then, over the fire.Other recipes have been designed with the campfire inmind, and there really is no easier way to cook than towrap something in foil and place it in a campfire’s glowingembers.

Building a CampfireBuilding a CampfireBuilding a CampfireBuilding a CampfireBuilding a CampfireIf doing this purely for the purposes of cooking (as opposedto just light and warmth) bear in mind the same principlesas barbecues. Unless the food is encased in foil treat thefire like a grill, so you will need something to support thefood above the heat source. The best way I’ve found to dothis is to take along with you the grill rack from an oven orbarbecue – especially if you are walking or travelling bycar to your destination and space is not at a premium.This can then be propped up on bricks or rocks above


3030303030


raked, glowing embers to provide a good-sized grillingspace.

Organised or official campsites may provide campfirespaces near your pitch – often a circle made of breezeblocks, sometimes with a grill – and a supply of forkliftpalettes that can be chopped for firewood. Elsewhere youwill have to improvise. The important rules are that yourwood should be dead (and not green – living wood burnsbadly) and preferably dry, and that your fire should beconstructed in a manner that allows decent airflow throughit. The design to avoid involves large logs balanced againsteach other like guns before a Napoleonic battle, or aNative American tepee – the logs will collapse in onthemselves as they burn, killing the fire. Instead, form asquare on the ground from larger pieces of wood. Usetwo logs to form two sides on the bottom, two logs on topplaced overlapping the edges of these, and at right anglesto form the other two sides, and so on. You will find thisan easy design to make if you are using palette wood.Stuff the laid fire loosely with kindling and then smallertwigs and branches on top. The best kindling is dry, screwedup newspaper. Otherwise use a small knife to make woodshavings, or collect dead leaves and bracken.

Lighting the FireLighting the FireLighting the FireLighting the FireLighting the FireAs with barbecues this can sometimes be a testingexperience. Never use petrol, no matter how tempting.Use cook’s matches, a taper or a ball of paper on the endof a stick to light the kindling. Alternatively, as many regularcampers will testify, a handheld gas torch is a wiseinvestment and will remove most of your worries.

Once the fire is going, wait until the larger pieces ofwood have collapsed down into embers. Using a stick,rake the embers flat and carefully position your grill above

3131313131

them so it is about 14 cm / 5" from the heat, raking moreembers into the space under the grill if it becomes toocool.

Campfire CookingCampfire CookingCampfire CookingCampfire CookingCampfire CookingThe principles of campfire cooking, for the purposes ofthis book at least, are largely similar to those of thebarbecue. Food can be grilled, wrapped in foil and placedinto the embers, or fried and boiled in conventional frying-and saucepans. There is little point messing around withthe more sophisticated equipment on the market, such asDutch ovens and so forth, which will inevitably give you aheadache because of their complexity, though there arenumerous specialist societies devoted to these if you wishto experiment. For the time being keep it simple, and useyour imagination in adapting the recipes here to whatyou have available. For example, use sealable freezer bagsto transport or prepare marinades: you don’t always needa ‘shallow dish’. The basic basics of what you’ll need tocook outdoors (i.e. away from the immediate vicinity of awell stocked kitchen, so this goes for beach barbecuestoo) are as follows:

A big box of matchesA big box of matchesA big box of matchesA big box of matchesA big box of matches, ideally cook’s matches (the longones)A grilling trayA grilling trayA grilling trayA grilling trayA grilling tray stolen from your oven will doOne large and one small sharp knifeOne large and one small sharp knifeOne large and one small sharp knifeOne large and one small sharp knifeOne large and one small sharp knife, one 18 cm / 7"and one 8 cm / 3" bladeA chopping boardA chopping boardA chopping boardA chopping boardA chopping board – heavy, sturdy, woodenA medium pan with lidA medium pan with lidA medium pan with lidA medium pan with lidA medium pan with lid, preferably heavy-basedRubber handled metal tongs and fish sliceRubber handled metal tongs and fish sliceRubber handled metal tongs and fish sliceRubber handled metal tongs and fish sliceRubber handled metal tongs and fish slice for turningyour foodNatural-bristle brushNatural-bristle brushNatural-bristle brushNatural-bristle brushNatural-bristle brush for bastingA frying panA frying panA frying panA frying panA frying pan – avoid metal handles


3232323232


A wooden spoonA wooden spoonA wooden spoonA wooden spoonA wooden spoonA colanderA colanderA colanderA colanderA colanderA jugA jugA jugA jugA jug – preferably with measuring capabilityCutlery Cutlery Cutlery Cutlery Cutlery – essential: cutting things with plastic is no funCrockeryCrockeryCrockeryCrockeryCrockery – less so: to avoid washing up use paper plates,bread and bunsA serving spoonA serving spoonA serving spoonA serving spoonA serving spoonA scary ghost storyA scary ghost storyA scary ghost storyA scary ghost storyA scary ghost story..... How about the one about the catwith human hands – it steals different parts of differentpeople until it becomes entirely human …Napkins or a roll of kitchen towelNapkins or a roll of kitchen towelNapkins or a roll of kitchen towelNapkins or a roll of kitchen towelNapkins or a roll of kitchen towelPlenty of waterPlenty of waterPlenty of waterPlenty of waterPlenty of water – in bottles; even if you have access todrinking water it’s a good idea to have something totransport it in from the tapKitchen foil and resealable plastic bagsKitchen foil and resealable plastic bagsKitchen foil and resealable plastic bagsKitchen foil and resealable plastic bagsKitchen foil and resealable plastic bagsMetal scourer or wire brushMetal scourer or wire brushMetal scourer or wire brushMetal scourer or wire brushMetal scourer or wire brush for cleaning the grillA bin bagA bin bagA bin bagA bin bagA bin bag – respect your environment and take yourrubbish away with you

3333333333

Safe and Healthy EatingSafe and Healthy EatingSafe and Healthy EatingSafe and Healthy EatingSafe and Healthy Eating

Barbecue and Campfire SafetyBarbecue and Campfire SafetyBarbecue and Campfire SafetyBarbecue and Campfire SafetyBarbecue and Campfire SafetyHowever much fun a barbecue is, it is vital to rememberthat the cooking platform is essentially a metal bucketfilled with very hot coals, or in the case of campfires, aheap of burning wood. Add to this children running aroundin the immediate vicinity, season with a smattering of merryand possibly drunken adults, and you have a recipe foran extremely unpleasant experience indeed. To avoid atrip to the burns unit of your local hospital it is necessarythat you take responsibility for the following:

Ensuring your barbecue is stable.Ensuring your barbecue is stable.Ensuring your barbecue is stable.Ensuring your barbecue is stable.Ensuring your barbecue is stable. Test it both with andwithout coals before you light it. Is it likely to fall over?Have the legs been adjusted properly? Is the groundunderneath it flat and even? Rectify any faults before youlight the coals, and if you can’t, then DON’T USE IT.

PPPPPositioning your barbecue or campfire safelyositioning your barbecue or campfire safelyositioning your barbecue or campfire safelyositioning your barbecue or campfire safelyositioning your barbecue or campfire safely..... Thinkwhere your guests and family will be. Identify the routesthey’ll use in and out of the house or to and from toilets,and where you’ll be serving the food. You should ideallyhave a separate serving area (a table, for instance, setaway from the barbecue itself) so you don’t have hordesof people crowded around while you cook. Try and positionyour barbecue or campfire so it is in a place people willnot be constantly walking past. DO NOT position it nextto a door, on a slope or steps, or on uneven ground.Check that the immediate area is free from debris overwhich people could trip and fall.

Avoiding fires.Avoiding fires.Avoiding fires.Avoiding fires.Avoiding fires. Consider your immediate environment. Isthere anything close to the barbecue that could easily burn?

3434343434


Remember that sparks from barbecues and campfires, or‘flare-ups’ while you’re cooking, could ignite nearby paper,wood, fabric etc. Try and leave a gap of at least three feetbetween the fire or barbecue and flammable materials,i.e. sheds and fences, and do not position your barbecueor fire under overhanging trees. Move any fuel sources,lighter fuels etc. well away from the cooking area whenyou’ve finished using them, and check that any otherpotential fire hazards (e.g. petrol cans, tins of paint,firewood) have been stored somewhere safe. Finally, havea bucket of water handy, just in case.

Lighting the fire safelyLighting the fire safelyLighting the fire safelyLighting the fire safelyLighting the fire safely..... Only use accelerants specificallydesigned for use on a barbecue. If using a fluid ensurethat it has been soaked up by the charcoal before lighting.NEVER use petrol to light charcoal or wood. Ignite thecharcoal or kindling using cook’s matches or a taper. DONOT add lighter fluid to an already-lit barbecue.

KKKKKeeping the barbecue or campfire attended to.eeping the barbecue or campfire attended to.eeping the barbecue or campfire attended to.eeping the barbecue or campfire attended to.eeping the barbecue or campfire attended to. Whilecooking make sure there is always someone looking afterthe barbecue or attending to the fire. The fat from cookingmeat can cause small fires and someone should alwaysbe on hand to douse these as they begin. If you have togo elsewhere designate someone as chief food-turner andfire-douser. While eating it may be the case that you haveto leave the barbecue unattended, but keep a watchfuleye on it, especially if there are children present. Usecommon sense to keep them out of harm’s way.

Putting out the barbecue or campfire.Putting out the barbecue or campfire.Putting out the barbecue or campfire.Putting out the barbecue or campfire.Putting out the barbecue or campfire. Never try to movethe barbecue while the coals and ashes are still hot – andthey will remain so for several hours after cooking. If itcan be done so in safety, after the barbecue has died

3535353535

right down, leave it where it is and throw the coals awayin the morning. Otherwise douse the coals in water untilthey are covered and leave them for at least half an hourbefore disposing of them. You might like to add the residueto a compost or to plant beds as it makes a good fertiliser.DO NOT leave hot, disposable barbecues behind on, say,the beach, or cover them with sand. When they are cooltake them with you and dispose of them with all your otherlitter. Equally, DO NOT walk away from a smoulderingcampfire – douse it well with water.

Food Health and HygieneFood Health and HygieneFood Health and HygieneFood Health and HygieneFood Health and HygieneThere’s no worse faux pas than inadvertently poisoningyour friends and family. When cooking outdoors the usualrules of food hygiene apply, but it is always worth beingextra-vigilant. For a comprehensive guide to safe eatingread the latest edition of Essential Food Hygiene, publishedby the Royal Society of Health, and adhere carefully to thedos and don’ts listed below:

DODODODODO wash your hands before preparing any sort of foodand after any kind of contact with raw meats.DODODODODO check that meat is thoroughly cooked. Reformed meats(e.g. burgers and sausages) and chicken should be cookedall the way through – check with a skewer that the juicesof chicken run clear and that no pink colour remains inthe centre of burgers and sausages. Cuts of red meatshould have no trace of pink remaining on the outsidesurface.DON’TDON’TDON’TDON’TDON’T use the same utensils for preparing meat andvegetables. ALALALALALWWWWWAAAAAYSYSYSYSYS use separate chopping boards,knives, tongs etc. for preparing and cooking meat.DODODODODO check the use-by dates on pre-packaged products,and especially meat. DON’TDON’TDON’TDON’TDON’T use any product that has

S A F E A N D H E A L T H Y E A T I N G

3636363636


gone past the printed date or has been incorrectly stored.DODODODODO refrigerate food. Leave as short an interval as possiblebetween removing food from the fridge and cooking orserving it. DODODODODO use a cool box if transporting food. Preparefoods indoors where possible.DON’TDON’TDON’TDON’TDON’T leave salads, dips etc. uncovered in the kitchenor outdoors. Keep them covered (e.g. with cling film) untilthey’re ready to be served. Be especially careful with saladsand other food that will be served raw – prepare themwell away from any meat products, cooked or otherwise.DON’TDON’TDON’TDON’TDON’T use meat marinades as sauces unless they havebeen boiled though for at least 3 minutes. DON’TDON’TDON’TDON’TDON’T bastemeats with their marinades for the last 3 minutes of thespecified cooking time.DODODODODO buy meats with lower fat contents (e.g. fish and poultry,or lean cuts of beef and lamb, with fat trimmed awaywhere possible). DODODODODO eat plenty of salads, fruit andvegetables!

3737373737

Conversion Chart and a NoteConversion Chart and a NoteConversion Chart and a NoteConversion Chart and a NoteConversion Chart and a Noteabout Weights, Measuresabout Weights, Measuresabout Weights, Measuresabout Weights, Measuresabout Weights, Measuresand Cooking timesand Cooking timesand Cooking timesand Cooking timesand Cooking times

Where possible I’ve tried to include both imperial and metricmeasurements where quantities are specified, and of coursethe conversions are approximate. Generally for herbs,spices, oils, sauces and condiments, the measurements arein teaspoons or tablespoons and are designed to denotejust that, rather than acutely specific volumes. The point isthat barbecue and campfire cooking are one part scienceto three parts art to five parts sheer trial and error, so I’duse the recipes as a guide rather than the law. I don’t thinkthere’s a single recipe here that will be entirely ruined byan overzealous application of paprika or the gratuitousomission of salt – in fact, it’s possible they might be improvedby it so experiment away, and when you do make a ‘mistake’or defining discovery pretend it’s what you intended allalong. It works for me, anyway.

Nevertheless it is always helpful to have a chart handyfor approximate conversions between metric and imperialmeasurements, so here it is:

MetricMetricMetricMetricMetric ImperialImperialImperialImperialImperial25 g 1 oz50 g 2 oz75 g 3 oz100 g 4 oz150 g 6 oz225 g 8 oz500 g / 0.5 kg 1 lb150 ml ¼ pint300 ml ½ pint600 ml 1 pint1 litre / 1000 ml 2 pints

3838383838


The cooking times, stated at the start of each recipe, referto the length of time the dishes will take to cook overcharcoal or embers, and do not include preparation timesfor chopping, mixing, parboiling and marinating. Theyare also provided as a guide rather than a rule: they willvary according to the weather (the temperature of yourfire will be higher in a little breeze), the type of barbecueyou are using, and the height of the grill above the heatsource. Be prepared to raise the grill height if food seemsto be cooking too quickly (or lower the temperature on agas grill), or to extend the cooking period where food iscooking too slowly. Always be sensible and test food witha skewer to make sure it is properly cooked, and neverserve undercooked meat. To help ensure this the cookingtimes tend to err on the side of caution: slightly overcookedmeat, which may otherwise cause murmurs of disapprovalaround a dinner table, is almost expected at a barbecueor campfire, and is infinitely preferable to it being serveddangerously underdone.

3939393939

A Word About the WeatherA Word About the WeatherA Word About the WeatherA Word About the WeatherA Word About the Weather

The unwritten law of outdoor cooking is that the longerand more thorough your preparations, the greater thechance of it all being scuppered by an unexpecteddownpour. Do peruse the weather reports and pick nicedays for your barbecues and camping trips – the idealconditions you’ll be looking for are clear days with a littlebreeze – but as we all know they are not one hundred percent reliable. If it does rain whilst barbecuing, geteverything inside as quickly as you can and put the charcoalout by dousing it in water before you leave it unattended.Don’t be disheartened, for all is not lost – all the recipeshere will cook just as well using conventional methods,either under a grill at a medium-high heat, or in an ovenpre-heated to 200ºC / 400ºF. You will lose thecharacteristic smoky flavour, but this will be a small priceto pay for appeasing your hungry guests. If you experienceadverse weather whilst camping you are likely to have farless fun as it is difficult (and dangerous) to cook in a tent.Bring inside or cover any unburnt dry wood you havecollected, fall back on the recipes that do not requireheating, break out the reserve supply of chocolate, andhave a pack of cards close to hand whilst you sit out thedeluge.

4040404040


Marinades, Bastes, Rubs,Marinades, Bastes, Rubs,Marinades, Bastes, Rubs,Marinades, Bastes, Rubs,Marinades, Bastes, Rubs,Glazes and SalsasGlazes and SalsasGlazes and SalsasGlazes and SalsasGlazes and Salsas

You can bring out the best in your food by flavouring it eitherbefore, during or after it cooks. These simple preparationmethods, with which you can experiment to your heart’scontent, will liven up even the blandest of burgers.

MarinadesMarinadesMarinadesMarinadesMarinades

These are any combination of flavours, usually in an oilor vinegar-based fluid, in which meat, fish or vegetablesrest before cooking. A marinade’s effectiveness largelydepends on the texture of the food being cooked. Fish,which usually has a light texture, will absorb flavours morequickly than chicken and pork, while beef, with its richflesh, will resist all but the strongest flavours. Marinadesare used heavily in barbecue and campfire cooking andare easy to experiment with. Simply add your favouriteherbs and spices to a mixture of olive oil and lemon juice(for a heavy marinade) or white wine vinegar (for a lighter,sharper flavour) and pour it over meat, fish or vegetablesin a shallow dish. Three parts olive oil to one part lemonjuice will make a simple base for a marinade, but virtuallyany liquid can be used – I recommend vigorous and whollyunscientific experimentation with pineapple juice(deliciously sweet), any half-finished bottle of wine youhave to hand, and of course Worcester and soy sauces.

Allow plenty of time for the food to absorb the flavoursof the marinade before it cooks, e.g.:

at least 30 minutes for fish and shellfishat least 2 hours for chicken, pork and vegetablesat least 4 hours for lambat least 6 hours for beef

4141414141

Remember that the longer you leave the food in themarinade the better it will absorb the flavour, so thepreferable thing to do is to marinate in a shallow dish,cover the food and chill it in a fridge overnight.

BastesBastesBastesBastesBastes

These follow the same principles as marinades, but workon the principle that if you’re really pushed for time youcan dispense with allowing meat to rest in the sauce andcan instead smear it over the food with a brush while itcooks. The flavour won’t penetrate meat as well but shouldcrisp to a tasty husk.

Remember, if using leftover marinade as a baste to eitherboil the sauce through for 3 minutes beforehand, or do notapply the baste for the last 3 minutes of the cooking time.

RubsRubsRubsRubsRubs

A rub is a simple way to prepare meat prior to cookingand is perfect for when you have little preparation timeavailable. Simply grind or mix together your favouritespices and dried herbs and, as you might expect, rub themixture into the flesh of the meat you’re about to grill.Excellent combinations are thyme, brown sugar, cayennepepper and a pinch of nutmeg for an instant Caribbeanflavour, or garam masala, paprika and chilli powder fora quick Tandoori taste.

GlazesGlazesGlazesGlazesGlazes

Anything sticky and edible brushed onto the outside ofyour food either before or while it cooks will crisp up overheat, and as well as being tasty will make your foodglistening and tempting. A glaze will also help to seal inthe flavour and stop those delicious juices escaping ontothe fire. Experiment with brown sugar and mustard, honey,and fruit chutneys.

MARINADES, BASTES, RUBS, GLAZES AND SALSAS

4242424242


SalsasSalsasSalsasSalsasSalsas

‘Salsa’ simply means ‘sauce’ – it’s easy to invigorate themost basic of dishes with one that can be whizzed togetherin a few seconds flat. Try chopped, roasted peppers,seasoning and a handful of fresh, torn basil leaves, orfresh chopped tomatoes and a selection of your favouritefresh herbs. Spoon the mixture over meat or vegetablesfresh from the grill or fire.

4343434343

StartersStartersStartersStartersStarters

Starters are a remarkably important component of asuccessful barbecue meal. This is mainly becausebarbecues require loving care and, above all, time, soyou will need something to occupy your guests while yourcoals get up to a suitable cooking colour (which willinvariably take longer than you initially expected). Fingerfood is a must as it will prepare everyone for the nature ofthe feast ahead without overfilling their bellies, so youshould ideally present an array of tasty dips with crustybread, tortilla chips, crisps and crudités (slices of fruit andvegetables to use for dipping) alongside tiny deliciousmorsels designed to whet the appetite. Some of the recipeshere – such as the Brie Fondue – do require cooking andso may be best left to the more confident, but there’s noreason why they can’t be cooked indoors or simplypresented later, during the meal. The most important trickto remember with starters is to have them prepared wellin advance, leaving you time to cook the rest of the foodin earnest.

4444444444


Cheese and Chive DipCheese and Chive DipCheese and Chive DipCheese and Chive DipCheese and Chive Dip

Serves 4Serves 4Serves 4Serves 4Serves 4

This is a simple, creamy and tasty dip, certain to whet theappetite. Serve with plenty of cucumber, celery and carrotbatons, or simply smeared upon crusty bread.

1 small garlic clove, crushed (optional)4 oz / 100 g fromage frais4 oz / 100 g blue cheese (e.g. Dolcelatte)juice of 1 lemon2 tablespoons chives, chopped1 teaspoon chives, chopped, to servefreshly ground black pepper

In a bowl, beat together the cheese, fromage frais and, ifyou want an extra tang, the garlic. Add the lemon juice,chives and a liberal sprinkling of black pepper. Spoon thedip out into a serving bowl and serve with a selection ofvegetable batons – crunchy celery and cooling cucumberwork best.

4545454545

Brie FondueBrie FondueBrie FondueBrie FondueBrie Fondue

Serves 4-6Serves 4-6Serves 4-6Serves 4-6Serves 4-6

This makes a delicious and irresistible centrepiece to anytable.

1 whole Briesliced apples, carrots or crusty bread to serve

Simply wrap the whole Brie, with rind intact, in kitchen foiland place on the grill for 20-30 minutes, turning itoccasionally – or, if serving as an after dinner treat, putthe foil parcel directly into the embers and cook for 15-20 minutes.

To serve, unwrap carefully and place on a platesurrounded by apple and carrot crudités, cutting a hole inthe top of the Brie to allow access to the soft, squishycheese inside. For truly messy fun leave some spoons inthe Brie and allow your guests to help themselves, spooningit onto crusty French bread.

S T A R T E R S

4646464646


Rough Cut GuacamoleRough Cut GuacamoleRough Cut GuacamoleRough Cut GuacamoleRough Cut Guacamole


The classic avocado dip needs little introduction. This recipeincludes red onion to give the guacamole a rougher texture,but for a smoother paste leave it out or blend all theingredients in a food processor. Simply serve with tortillachips, and don’t expect any leftovers.

3 ripe avocadoshalf a red onion, finely chopped1 small green chilli, deseeded and finely chopped1 dash Tabasco sauce1 large garlic clove, crushedjuice of 1 lime2 tablespoons fresh coriander, roughly choppedpaprika and lime wedges to serve

Halve the avocados, remove the stones and scoop theflesh out into a bowl. Mix in the chilli, lime juice andTabasco and mash with a fork until smooth. Roughen themixture by adding the onion, stir well and refrigerate for1 hour. Before serving stir in the coriander and garnishwith a pinch of paprika and lime wedges.

4747474747

Fat Free GuacamoleFat Free GuacamoleFat Free GuacamoleFat Free GuacamoleFat Free Guacamole


Using peas instead of avocado, and serving sliced carrots,celery, apples and pears instead of tortilla chips willappease the weight-conscious: most people won’t be ableto tell the difference …

10 oz / 350 g defrosted frozen peas1 salad onion, chopped1 dash of Tabasco sauce1 large garlic clove1 tablespoon reduced fat mayonnaise½ teaspoon cumin2 tablespoons fresh coriander, roughly choppedpaprika and lime wedges to serve

Combine all the ingredients except for the coriander andblend in a food processor until of a smooth and evenconsistency. Ideally, you should refrigerate the mixture for1 hour. Before serving stir in the coriander, then transferto a bowl, garnish with lime wedges and a pinch ofpaprika, and accompany with batons of apple, pear, celeryand carrots.

S T A R T E R S

4848484848


Tomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato Salsa


Another spicy Mexican classic. An ideal accompanimentto guacamole, best served with tortilla chips, and a superbstarter for meat and poultry dishes.

14 oz / 400 g vine tomatoes½ red onion, chopped1 green chilli, deseeded and chopped1 dash Tabasco saucejuice of 2 limes2 tablespoons fresh coriander, roughly chopped

Skin the tomatoes by standing them in freshly boiled waterfor 5 minutes: after this the skins should simply peel offwith little effort. Cut out the small hard area at the top ofeach tomato where it was joined to the vine. Chop andmash the tomatoes, and sieve away any excess clear liquid.In a bowl combine the tomato pulp with the onion, chilli,Tabasco and lime juice and stir well. Refrigerate the mixturefor at least one hour, and just before serving stir in thecoriander.

4949494949

Classic NachosClassic NachosClassic NachosClassic NachosClassic Nachos


The staple starter of pub menus up and down the country,cheesy nachos are a treat loved by all, and make superblymessy finger food fit for any gathering.

large bag of tortilla chips1 serving of Rough Cut Guacamole (see page 46)1 serving of Tomato Salsa (see page 48)200 ml sour cream6 oz / 150 g medium Cheddar cheese, grated

Pour the tortilla chips out onto a large microwave orovenproof dish and heap generous dollops of guacamoleand tomato salsa over them. Spoon the sour cream overthe sauces and top with the grated cheese. Cook in themicrowave for 2 minutes on full power (or until the cheesehas melted and bubbles slightly), or in an oven preheatedto 220ºC / 430ºF for 10 minutes. Serve immediately andwatch everyone dig in.

S T A R T E R S

5050505050


Campfire CornCampfire CornCampfire CornCampfire CornCampfire Corn


We’ll take a closer look at corn later on: it can take anotoriously long time to cook, but not with this simplemethod which is perfect for a campfire starter.

1 whole cob of sweet corn1 lemonfreshly ground black pepper

Remove the corn’s outer husk (if necessary) and make ahole in one end with a skewer. Force it onto the end of along-ish stick and hold the corn directly over the campfireflames (be sure to do this at arm’s length). When the corn’syellow has turned to a crispy dark brown remove it fromthe flames, slice the lemon in half and squeeze the juiceover the corn. Sprinkle well with freshly ground blackpepper and eat immediately.

5151515151

Baba GanoushBaba GanoushBaba GanoushBaba GanoushBaba Ganoush


This delightfully smooth and tasty aubergine dip can beprepared the morning before or a day in advance.

2 aubergines3 tablespoons lemon juice1 teaspoon salt2 large cloves of garlic, crushed3 tablespoons sour cream3 tablespoons fresh parsley, chopped2 tablespoons toasted pine nuts1 tablespoon olive oil to serve

Prick the aubergines all over with a fork and bake themwhole in an oven preheated to 200ºC / 400ºF for 30minutes. Remove the aubergines, halve them and scoopout the flesh. Mix with the lemon juice (ideally in a foodprocessor, but if you don’t have one a bowl and fork willdo) until smooth. Mash together the salt and garlic andadd this and the sour cream to the mix. Allow the mixtureto cool before stirring in the parsley and pine nuts, thenrefrigerate until you need to serve it. Just before serving,drizzle the olive oil over the top. An ideal dip for tortillachips or briefly barbecued pitta bread.

S T A R T E R S

5252525252


Venetian CipollineVenetian CipollineVenetian CipollineVenetian CipollineVenetian Cipolline


A speciality of Venice, the salty fish and the pickled onionscomplement each other beautifully, and are certain to leaveyour guests clamouring for more. Wash down with liberalquantities of Frascati for a truly Italian starter.

2 tins / 100 g of anchovy fillets in oil1 jar of small pickled silverskin onionscocktail sticks to serve

Drain both the onions and the anchovies from their liquids.Form parcels by wrapping the flattened fillets around theonions, securing each with a cocktail stick, and serve.

5353535353

Roasted Marinated Goats’ CheeseRoasted Marinated Goats’ CheeseRoasted Marinated Goats’ CheeseRoasted Marinated Goats’ CheeseRoasted Marinated Goats’ Cheese


Goats’ cheese is wonderful because it absorbs flavour sowell. These marinated cheeses can be kept for up to twoweeks in jam jars and can be brought out and roasted forany occasion, but they work especially well if served justbefore a barbecue feast.

4 whole goats’ cheeses10 tablespoons olive oil2 bay leaves2 teaspoons dried rosemary3 teaspoons dried thyme4 unpeeled garlic cloves2 teaspoons lemon zest6 whole black peppercorns2 clean jam jars

A few days in advance, heat the oil in a saucepan over alow heat together with the herbs, bay leaves, garlic, lemonand peppercorns. Infuse (i.e. very gently cook) the mixturefor 15-20 minutes, by which time the aroma should bedelightful. Meanwhile, place the goats’ cheeses in twoclean jam jars (two to a jar: it will be worth checkingbeforehand that the cheeses will fit inside, so use the jarswith the widest mouths possible and well-fitting lids). Pourthe contents of the saucepan over the cheeses, dividing itequally between the two jars. Screw the lids on tightly andleave them at the top of a fridge for a couple of days.

To cook, remove the cheeses from their jars with a slottedspoon and wrap them individually in foil. Place the parcelson the barbecue grill over hot coals for 25 minutes, bywhich time the skin should be slightly crusty and the insidedeliciously soft. Serve, as with the Brie Fondue, withvegetable crudités.

S T A R T E R S

5454545454


Crab and Mango MayonnaiseCrab and Mango MayonnaiseCrab and Mango MayonnaiseCrab and Mango MayonnaiseCrab and Mango Mayonnaise


This exotic yet easy-to-prepare dip is especiallyrecommended as a starter to fish and seafood dishes, butwill impress and please on any occasion.

4 oz / 100 g canned crabmeat3 oz / 75 g ripe mango2 tablespoons mayonnaise1 small red chilli, deseeded and finely chopped2 salad onions, chopped3 tablespoons lemon juice8 large basil leaves2 cucumbers cut into batons, to serve

Peel and finely chop the mango, which if ripe enoughshould have a soft and slightly stringy consistency, andcombine it in a bowl with the chilli, salad onions, lemonjuice and mayonnaise. Finally, add the cooked crabmeat,stir well and refrigerate until needed. Just before servingstir in the basil leaves, roughly shredded, and serve withthe cucumber batons.

5555555555

Simple Sweet GrapefruitsSimple Sweet GrapefruitsSimple Sweet GrapefruitsSimple Sweet GrapefruitsSimple Sweet Grapefruits


The simplest of summer starters, and one of the mostdelicious. Particularly ideal for large numbers of peopleas they are so easy to prepare.

3 pink grapefruits6 teaspoons white sugar

Halve the fruits by cutting them across their bellies (asopposed to across the stalk end of the fruit). Using a thinserrated knife carefully cut across the exposed flesh,separating each segment. Next cut around the edge ofthe fruit, separating the flesh from the skin. If you have agrapefruit knife (which is serrated and curved at the end)use this, otherwise the thinner the blade the better. Thetrick is to get underneath the segments so each is cut awayfrom its tethering pith. Finally, place the halves in individualbowls, sprinkle each with a teaspoon of sugar and serve.

S T A R T E R S

5656565656


BruschettaBruschettaBruschettaBruschettaBruschetta

Serves 2-6Serves 2-6Serves 2-6Serves 2-6Serves 2-6Cooking time: 3-6 minutesCooking time: 3-6 minutesCooking time: 3-6 minutesCooking time: 3-6 minutesCooking time: 3-6 minutes

Bruschetta is the Italian name for any toasted and toppedbread. Use a ciabatta loaf for delicious pre-dinner snacks,easy to make over any barbecue or campfire.

1 loaf of ciabatta bread6 oz / 150 g cherry tomatoes6 oz / 150 g black olives, choppedolive oilfreshly grated Parmesan cheesesalt and freshly ground black pepper

Lightly oil a square of kitchen foil and place it on the grillover hot coals or embers, reflective and oiled sideuppermost (you may want to twist the edges onto the grillor secure it with some small stones to stop it blowing away).Halve the cherry tomatoes and place them on the foil.Drizzle a little oil over the tomatoes and season them asthey cook with salt and fresh black pepper.

Meanwhile, slice the loaf into rounds 2 cm / 1" thick.Brush a little olive oil over both sides of each slice andplace them directly on the barbecue or campfire grill. Cookthem for 2-3 minutes on one side, or until the surface is agolden and slightly charred brown. Flip the slices overand as the other sides cook place the tomato halves ontop. Sprinkle a handful of chopped black olives over eachslice, and add a smattering of grated Parmesan (the freshstuff is best if you can get it). After 2-3 minutes remove theciabatta slices and serve on a large dish.

5757575757

Fish and ShellfishFish and ShellfishFish and ShellfishFish and ShellfishFish and Shellfish

Fish and shellfish are, for me, the best part of a barbecuemeal because they are simple, light and incrediblyresponsive to smoke and other flavours. Fish is also perfectfor the campfire as it can be foil-wrapped with herbs andspices to make delicious little parcels. Often, fish is at itstastiest with little more done to it than the addition of lemonjuice and a twist of seasoning, but I would also recommendlight and fragrant marinades, spicy bastes, and the gentlesmoking of steaks and shellfish by adding dried herbs tothe fire during the cooking time. The main thing is not tooverpower the fish with the over-enthusiastic applicationof anything too powerful. If designing your own marinade,always err on the side of caution.

5858585858


Baked Bay MackerelBaked Bay MackerelBaked Bay MackerelBaked Bay MackerelBaked Bay Mackerel


The whole bay leaves used in this dish delicately infusethe flesh. Each fish is a meal in itself, or enough for two toshare.

2 whole fresh mackerel, cleaned12 whole bay leavessalt and freshly ground black pepper6 tablespoons olive oil1 lemon, sliced, to serve

Lay each mackerel on a large sheet of lightly oiled kitchenfoil (shiniest side uppermost) and season well. With a sharpknife make 6 deep diagonal slits across the body of thefish, and into each slit press a whole bay leaf. Drizzleolive oil over the length of the mackerel and wrap the foiltightly around it. Cook on the grill over hot coals for 20-25 minutes, or directly in campfire embers, for 15-20minutes, turning occasionally. Serve directly from the foilparcels, garnished with lemon slices.

5959595959

Teriyaki Fish SkewersTeriyaki Fish SkewersTeriyaki Fish SkewersTeriyaki Fish SkewersTeriyaki Fish Skewers

Serves 4Serves 4Serves 4Serves 4Serves 4Cooking time: 15-20 minutesCooking time: 15-20 minutesCooking time: 15-20 minutesCooking time: 15-20 minutesCooking time: 15-20 minutes

Teriyaki is a simple concoction of soy sauce, ginger andgarlic and works spectacularly well with all meats. Tinkeraround with the garlic and ginger levels to suit your taste.

2 tuna steaks (approx 8 oz / 200 g each)2 swordfish steaks (approx 8 oz / 225 g each)1 red pepper, seeded8 button mushrooms2 tablespoons dark soy sauce2 tablespoons sesame oil2 garlic cloves, crushed2 teaspoons fresh ginger, peeled and finely choppedsalt and freshly ground black pepper

Cut the fish steaks and the red pepper into evenly sizedchunks of approximately 1 cm / ½” sides, lay them in ashallow dish with the mushrooms and season well.Combine the teriyaki ingredients, i.e. the soy, oil, garlicand ginger, and pour the mixture over the vegetables andfish. Cover and chill for 30 minutes before cooking, andif you are using bamboo skewers place them in somewater to soak. Before cooking, thread the fish andvegetables onto skewers alternating tuna and swordfish,mushroom and pepper. Grill the skewers over hot coalsor campfire embers for 15-20 minutes, or until thevegetables are crisp, basting occasionally and turningregularly.

F I S H A N D S H E L L F I S H

6060606060


Hoki Mini Tikka KebabsHoki Mini Tikka KebabsHoki Mini Tikka KebabsHoki Mini Tikka KebabsHoki Mini Tikka Kebabswith Cheater Raithawith Cheater Raithawith Cheater Raithawith Cheater Raithawith Cheater Raitha


This raitha is a cheater because it’s so easy to make – andis the perfect balance to the spiciness of cumin andcoriander that infuse the fish.

for the kebabs:4 hoki fillets½ pint / 300 ml natural yoghurt2 tablespoons fresh coriander, roughly chopped1 teaspoon cumin1 teaspoon paprika

for the raitha:½ pint / 300 ml natural yoghurt¼ cucumber, diced½ teaspoon paprika

In a food processor combine the yoghurt, coriander, cumin andpaprika. Do this in short bursts so the yoghurt stays smooth butthe ingredients are all well combined. Cut each hoki fillet intofour evenly sized chunks. Place the chunks in a bowl and pour theyoghurt mix over the top. Leave this mixture covered and chilledfor at least 20 minutes. While you’re waiting, soak 4 bambooskewers in cold water for 10 minutes (you can alternatively usemetal skewers, but they might be a bit big for these mini kebabs)and make the raitha. To do this simply chop the cucumber andmix it with the yoghurt, pour the lot into a serving bowl and garnishwith a little paprika. When the fish has had long enough tomarinate, thread the chunks onto the skewers, four chunks to askewer. Place them on the grill over hot coals for 8-10 minutes,turning them frequently. Serve with the raitha as a cooling dip.

6161616161

Prawns with Chilli,Prawns with Chilli,Prawns with Chilli,Prawns with Chilli,Prawns with Chilli,Lime and Coriander DressingLime and Coriander DressingLime and Coriander DressingLime and Coriander DressingLime and Coriander Dressing


Prawns are unbeatable barbecue food. This recipe assumesyou are using the grey, uncooked prawns, but supermarket-bought pink prawns (which have already been cooked)will work just as well, though need to be cooked for ashorter period. Just buy the biggest prawns available.

1 lb / 500 g tiger prawns4 tablespoons lime juice3 tablespoons fresh coriander, roughly chopped4 tablespoons olive oil1 large garlic glove, crushed½ teaspoon chilli powder1 lime, quartered, and coriander sprigs to serve

Mix together the lime juice, coriander, olive oil, garlic andchilli powder, and set aside 3 or 4 tablespoons of theresulting mixture to dress the prawns with once they’recooked.

Shell the prawns, if you need to, and tip them into theremaining mixture. Leave them to marinate for 10 minutes,then grill them for 1-2 minutes each side. Serve on a platterdrizzled with the dressing you set aside earlier andgarnished with lime quarters and sprigs of coriander.


6262626262


Piri-piriPiri-piriPiri-piriPiri-piriPiri-piri


Piri-piri marinade dates from Portugal’s colonial days(they’d import the red hot chillies from Brazil) and can beused to spice up just about anything. It works particularlywell with poultry and, in this case, scallops.

1 lb / 500 g scallops4 dried red chillies1 teaspoon rock salt3 tablespoons olive oil3 tablespoons cider vinegar

Finely chop the chillies and mix them in a bowl with all theother ingredients. Marinate the shellfish in this sauce forat least 30 minutes before cooking. Remove the scallopsfrom the marinade and grill them over hot charcoal for 2-3 minutes each side.

6363636363

Chermoula TunaChermoula TunaChermoula TunaChermoula TunaChermoula Tuna


Chermoula is a fiery Moroccan marinade that works wellwith any fish, and contains the distinctively fresh, knock-out combination of cumin and coriander.

4 tuna steaks4 tablespoons olive oil2 large garlic cloves, crushed1 red chilli, seeded and finely chopped1 tablespoon fresh coriander, roughly chopped1 teaspoon ground cumin1 teaspoon paprikajuice and zest of 1 lemonlemon wedges, to serve

Lay the tuna steaks in a single layer in a shallow dish. Mixtogether the oil, garlic, chilli, coriander, lemon juice, zestand spices and pour the mixture over the tuna, ensuring itis evenly coated. Cover and chill, preferably overnight. Tocook, place the tuna directly on the grill over hot coals.Cook for 4-5 minutes on one side, then turn the steaksover and top with any remaining marinade. Grill for afurther 4 minutes, test with a skewer to ensure it isthoroughly cooked (the flesh will be an even colourthroughout its thickest part) and serve on a bed of couscousor with a selection of grilled vegetables.


6464646464


Simple Swordfish SteakSimple Swordfish SteakSimple Swordfish SteakSimple Swordfish SteakSimple Swordfish Steak


Swordfish can be cooked directly on the grill without fearof it falling apart. Its texture is incredible, and it is deliciouswith nothing more done to it before cooking than a rubwith a little oil, salt and pepper.

4 swordfish steaks1 tablespoon olive oilcrushed rock saltfreshly ground black pepper1 lime, quartered, to serve

Rub the swordfish steaks well with rock salt, oil and blackpepper. Place them directly on the grill over hot coals andcook for 3-4 minutes on each side. You can check howwell cooked the steak is by piercing the middle with askewer. As with tuna, if the flesh is darker in the centrethan at the edges the steak is still rare. An even colourthroughout means the fish is cooked. Serve garnished witha lime wedge and a selection of grilled vegetables.

6565656565

Rosemary and ThymeRosemary and ThymeRosemary and ThymeRosemary and ThymeRosemary and ThymeSmoked SwordfishSmoked SwordfishSmoked SwordfishSmoked SwordfishSmoked Swordfish


Thyme and a little garlic give the classic swordfish steaksomething extra, while the herbs leave the flesh with adelicate, smoky texture.

4 swordfish steaks1 large garlic clove, crushed2 tablespoons fresh thyme, chopped3 tablespoons dried rosemary1 tablespoon dried thyme1 tablespoons olive oilcrushed rock saltfreshly ground black pepper

Crush the garlic into a bowl containing the oil, salt, pepperand chopped thyme. Mix together well and smear theresulting paste onto both sides of the swordfish steaks,rubbing it well into the flesh. Place the steaks directly ontothe grill and cook for 3-4 minutes on each side, or untilthoroughly cooked. As you cook, liberally sprinkle the driedthyme and rosemary over the coals beneath the fish.


6666666666


Orange and GingerOrange and GingerOrange and GingerOrange and GingerOrange and GingerMarinated SwordfishMarinated SwordfishMarinated SwordfishMarinated SwordfishMarinated Swordfish


A simple marinade with an orange zing that works wellwith all fish, but especially tuna and, as here, swordfish.

2 swordfish steakszest of 1 orange2 teaspoons fresh ginger, peeled and finely chopped2 spring onions, finely chopped3 tablespoons light soy sauce3 tablespoons olive oil

Combine the spring onions, soy sauces, olive oil, gingerand orange zest in a bowl and pour the mixture over theswordfish steaks. Cover, chill and marinate the fish for atleast 30 minutes, preferably 2 hours. Cook the steaks overhot coals, directly on the grill, for 3-4 minutes each side.

6767676767

Salmon FilletsSalmon FilletsSalmon FilletsSalmon FilletsSalmon Fillets


Salmon needs little augmentation as it is fresh tasting andbeautifully textured in itself – but if you’re looking for alittle extra try it with herbs or ginger, honey and lime.Otherwise these parcels are simplicity itself.

4 boneless, skinless salmon fillets2 tablespoons lemon juice1 tablespoon olive oil

Lightly oil 4 squares of kitchen foil and place a salmonfillet on each. Brush lightly with lemon juice and oil andwrap the salmon in the foil, leaving space for a little airinside each foil parcel. Place on the grill over hot coals orembers for 10-12 minutes, turning once halfway throughthe cooking time. You’ll know they’re ready when whitejuice begins to leak from the flesh.


6868686868


Herby Salmon withHerby Salmon withHerby Salmon withHerby Salmon withHerby Salmon withSun Dried Tomato SalsaSun Dried Tomato SalsaSun Dried Tomato SalsaSun Dried Tomato SalsaSun Dried Tomato Salsa


This salmon recipe is slightly more complicated but worththe extra effort involved. The fresh herbs produce a wonderfulfragrance if you open the foil parcels at the table.

4 skinless salmon fillets2 tablespoons olive oil4 tablespoons lemon juice2 tablespoons fresh tarragon, chopped2 tablespoons fresh dill, choppedsalt and freshly ground black pepper

for the salsa2 oz / 50 g sun-dried tomatoes2 oz / 50 black olives, chopped1 large garlic clove, crushed2 tablespoons fresh basil, roughly chopped2 tablespoons olive oil1 tablespoon Balsamic or red wine vinegar

Oil 4 squares of kitchen foil and place a salmon fillet oneach. Evenly sprinkle the tarragon and dill, olive oil andlemon juice over each fillet and season well. Fold the foilover to form parcels with a little air inside, and place themon the barbecue, or directly onto campfire embers. Cookfor 10-12 minutes, turning frequently.

The salsa is worth making beforehand. Briefly whizzthe tomatoes, olives, garlic and basil together in a foodprocessor until you have a chunky mix. Stir in the vinegarand olive oil and mix well. Serve the salmon fillets andspoon salsa over the top of each.

6969696969

Ginger, Lime andGinger, Lime andGinger, Lime andGinger, Lime andGinger, Lime andHoney Baked SalmonHoney Baked SalmonHoney Baked SalmonHoney Baked SalmonHoney Baked Salmon


These salmon fillets are zesty, sweet, sour and sticky all inone parcel.

4 skinless salmon fillets2 tablespoons runny honey2 teaspoons fresh ginger, peeled and finely choppedjuice and zest of 2 limes1 tablespoon olive oil1 tablespoon vegetable oilsalt and freshly ground black pepper

Heat the vegetable oil in a frying pan over a high heatand fry the salmon fillets for 1 minute on each side, oruntil brown. Remove the fillets with a fish slice and layeach on a square of kitchen foil (shiniest side uppermost).Season lightly and sprinkle the ginger, a little olive oil andthe lime juice over the top. Spoon the honey over the filletsto seal the ginger onto the flesh, then top with the gratedlime zest. Fold the foil up to make loose parcels with someair space in them. Place the parcels on the grill over hotcoals or embers for 10-12 minutes, without turning, oruntil the honey bubbles and thickens.


7070707070


Cod GremolataCod GremolataCod GremolataCod GremolataCod Gremolata


A zesty Italian blend of parsley, lemon and garlic – try itwith chicken too.

4 boneless cod fillets4 tablespoons olive oil4 tablespoons fresh parsley, roughly chopped2 large garlic cloves, crushedjuice and zest of 1 lemon1 lemon, sliced into 8salt and freshly ground black pepper

Arrange the cod fillets in a single layer in a shallow dishand season well. Mix together the oil, parsley, garlic, lemonjuice and zest, and pour the mixture over the cod, brushingit over if necessary to ensure the fish is thoroughly coated.Cover and chill overnight. To cook, place the cod fillets onindividual squares of kitchen foil, top with any remainingmarinade and a slice of lemon, and wrap the foil aroundthe cod to form parcels. Place the parcels on the grill for8-10 minutes, turning once during the cooking time, orinto hot embers for 6-8 minutes, turning often. Serve thefish directly from the parcels with the remaining lemonslices.

7171717171

Baked Chatham TroutBaked Chatham TroutBaked Chatham TroutBaked Chatham TroutBaked Chatham Trout


Flaked almonds and fish – this is a personal favourite that’sso easy to cook anywhere. The light, nutty flavour makesthis perfect as a romantic meal for two if served with grilledor steamed vegetables and a dollop of creamy mash. Tryroasting the almond flakes for a nuttier flavour.

2 trout fillets2 tablespoons flaked almonds2 tablespoons olive oilsalt and freshly ground black pepper

Place the trout fillets on lightly oiled squares of kitchenfoil. Lightly season the flesh and cover with a tablespoonof flaked almonds. Drizzle olive oil over each fillet andwrap in foil. As you won’t be turning these, wrap the foilloosely around the fish, closing it tightly at the top to keepthe air and aroma in. Grill over hot coals for 12-15minutes, or place directly into campfire or charcoal embersfor 10-12 minutes. Serve with a selection of vegetablesand creamy mash.


7272727272


Trout in Thai MarinadeTrout in Thai MarinadeTrout in Thai MarinadeTrout in Thai MarinadeTrout in Thai Marinade


Variations of this marinade are widely used in south-eastAsia to give fish the aromatic lemongrass and spice tasteso reminiscent of the Thai coast, and with trout it tastessimply superb.

4 trout fillets2 tablespoons fresh coriander, roughly chopped1 stick lemongrass2 small red chillies, seeded and finely choppedjuice and zest of 1 lime2 teaspoons fresh ginger, peeled and finely grated1 tablespoon light soy sauce2 tablespoons vegetable oil

Lay the trout fillets in a shallow dish. In a separate bowlmix together the rest of the ingredients, adding the stickof lemongrass last. Spoon the mixture over the fillets,covering them completely. Cover and chill for at least 30minutes before cooking. When thoroughly marinatedremove the fillets from the dish and place them onindividual squares of kitchen foil. Discard the lemongrassstick and spoon the remaining marinade over the fish,and then wrap each fillet tightly in the foil. Place the parcelson the barbecue grill over hot coals for 4-5 minutes oneach side, or directly into campfire embers for 6-8 minutesin total, turning occasionally. Open the parcels at the tableto let the aroma come wafting out.

7373737373

Basil and Pine SoleBasil and Pine SoleBasil and Pine SoleBasil and Pine SoleBasil and Pine Sole

Serves 4Serves 4Serves 4Serves 4Serves 4Cooking time: 12 minutesCooking time: 12 minutesCooking time: 12 minutesCooking time: 12 minutesCooking time: 12 minutes

This uses an Italian marinade designed for oven roastingthat transfers perfectly to any campfire or barbecue. Ituses loads of basil, but it’s worth it.

4 skinless sole filletssalt and freshly ground black pepper

for the marinade:4 tablespoons olive oiljuice of 2 lemons1 tablespoon fresh basil, finely chopped

for the salsa:6 tablespoons fresh basil, roughly chopped2 tablespoons pine kernels, roughly crushed1 tablespoon extra virgin olive oil

Season the sole fillets and marinate them overnight in asimple mixture of oil, lemon juice and 1 tablespoon ofchopped basil leaves. Just before you come to cook thefish, prepare the basil and pine salsa – whizz together theremaining basil, pine kernels and extra virgin olive oiluntil even but still a little lumpy. Brush a little oil over bothsides of the fillets and place them directly on the grill overhot coals. Cook for 6 minutes on one side then turn themover. While the other side cooks, brush the basil and pinekernel sauce over the top, evenly coating the sole. After afurther 6 minutes they’re ready to serve.


7474747474


Pepper and Coriander TunaPepper and Coriander TunaPepper and Coriander TunaPepper and Coriander TunaPepper and Coriander Tuna


With their slightly hot taste these are reminiscent ofpeppered beef steaks, but with a lighter, crumblier texture.

4 tuna steaks1 tablespoon black peppercorns2 tablespoons coriander seedssalt1 lemon, quartered, to serve

Rub both sides of the tuna steaks with salt. Crush thepeppercorns and coriander seeds together in a pestle andmortar, and press the resulting mixture evenly into bothsides of the steaks. Brush with a little oil and grill over hotcoals for 4-5 minutes each side. Serve immediately withfreshly cut lemon wedges.

7575757575

Remoulade SalsaRemoulade SalsaRemoulade SalsaRemoulade SalsaRemoulade Salsa


A fresh sauce, especially delicious served on grilledshellfish.

2 teaspoons capers2 teaspoons anchovy paste4 gherkins1 tablespoon fresh tarragon4 tablespoons mayonnaise1 tablespoon Dijon mustard

Simply whizz the ingredients together in a food processoruntil smooth and refrigerate until needed.


7676767676


Food for CarnivoresFood for CarnivoresFood for CarnivoresFood for CarnivoresFood for Carnivores

Meat is not to everyone’s taste and you can easily have asuccessful barbecue or campfire meal without it. However,it is usually when meat on the grill begins to sizzle thatborderline vegetarians begin to waver. There is somethinginherently satisfying about smoky, succulent chicken, crisplyglazed chops and juicy, flavoursome burgers, and theyare hard to resist. Meat is at its best when well marinatedin herbs and spices that bring out, rather than overpower,its natural flavour and texture. It is also at its most healthywhen grilled, and to the health-conscious, the sight ofexcess fat dripping away and vaporising on the coals is areassuring one. I would always, in any case, choose cutswith a low fat content, and in my opinion it is worth shellingout that little bit extra for meat that has been organicallyreared in free-range conditions.

7777777777

Mixed Grill SkewersMixed Grill SkewersMixed Grill SkewersMixed Grill SkewersMixed Grill Skewers


Clearly both the Mummy and the Daddy of kebabs, with apotent, live and kicking marinade to boot. A proper feastfor any occasion.

4 skinless and boneless chicken breasts16 raw prawns, peeled2 good pork sausages1 swordfish or tuna steak1 red pepper1 courgette16 button mushrooms1 red onion5 cloves garlic4 spring onions, finely chopped2 tablespoons light soy sauce4 tablespoons olive oil1 tablespoon fresh chives, chopped2 small red chillies, seeded and choppedsalt and freshly ground black pepper

Make the marinade by mashing the garlic with a little saltuntil it forms a paste, then mixing it into the olive oil, soysauce, chopped spring onions, chives and chillies. Seasonwell and reserve 2 tablespoons of the mixture in a separatebowl for basting with later.

Next chop the chicken, sausages, fish, pepper andcourgette into similar-sized chunks. Thread them onto 8large, flat, metal skewers with the mushrooms and prawns,alternating vegetable-meat-vegetable or as you see fit.Place the completed skewers on a tray or on kitchen foil

F O O D F O R C A R N I V O R E S

7878787878


and pour the marinade over the top. Cover, chill and leaveovernight to marinate.

To cook, transfer the skewers to a grill over hot coals orembers and cook for 12-15 minutes, or until the vegetablesare slightly charred and the meat is thoroughly cooked,basting with the reserved sauce. Serve hot in briefly grilledpitta breads, or just as they are.

7979797979

PoultryPoultryPoultryPoultryPoultry

Chicken, which has a habit of being a slightly bland stapleindoors, comes to life on the barbecue because it is sucha good absorber of flavour. So, the marinades you usewill permeate the flesh while maintaining the fibrous texturethat makes it such a favourite. Meanwhile, the smoky heatslightly crisps and gently flavours the outside. With allpoultry dishes I can heartily recommend adding driedherbs to the fire itself towards the end of the cooking time:try sprinkling a handful of rosemary over the coals for anextra touch of smoky, herby flavour.

8080808080


Chicken KebabsChicken KebabsChicken KebabsChicken KebabsChicken Kebabs


This is as close as I can get to the purportedly secret recipeat my favourite kebab shop – like theirs these seem to takean age to cook, but they’re certainly worth it.

2 large chicken breasts (or 4 smaller ones), skinless and boneless4 tomatoes, halved½ large red onion, cut into square chunks1 tablespoon Dijon mustard3 tablespoons natural yoghurt½ teaspoon ground cardamom½ teaspoon turmeric½ teaspoon hot curry powderjuice of ½ a lemon

In a bowl mix together the mustard, yoghurt, lemon juiceand spices. Cut the chicken into 16 even cubes and add itto the bowl. Mix until all the chicken has been evenlycoated, cover the bowl and chill for at least 2 hours. Threadthe chicken onto skewers interspersed with squares of onionand the tomato halves. The best skewers to use are flat,metal ones but you can use wooden ones too – just makesure you’ve soaked them in cold water for 10 minutes orso before you use them as this will stop them from burning.

To cook, place the kebabs on the barbecue over hotcoals, turning occasionally and basting continuously withthe remaining marinade (although don’t baste for the last3 minutes of cooking time). After 10-15 minutes thechicken should be tender and thoroughly cooked – serveimmediately with briefly barbecued pitta bread and a freshgreen salad.

8181818181

Chicken Breasts withChicken Breasts withChicken Breasts withChicken Breasts withChicken Breasts withSoy, Wine and Dijon MarinadeSoy, Wine and Dijon MarinadeSoy, Wine and Dijon MarinadeSoy, Wine and Dijon MarinadeSoy, Wine and Dijon Marinade


This mish-mash of flavours is no mismatch, and makes fora delicious, slightly sharp and distinctly Continentalpreparation for poultry.

4 large boneless chicken breasts (with skin)¼ pint / 150 ml dry white wine2 tablespoons dark soy sauce2 tablespoons Dijon mustard1 tablespoon lemon juice1 dash Tabasco sauce1 teaspoon sesame oil

Mix together the white wine, soy sauce, mustard, lemonjuice, sesame oil and Tabasco in a bowl. Rinse the chickenbreasts and pat them dry with paper towels, then addthem to the bowl and coat them well with the marinade.Cover the surface of the chicken-marinade mix with clingfilm, and refrigerate for at least 2 hours (although it’sbest if left to chill overnight).

To cook the breasts, grill them over hot coals for 6-8minutes each side, grilling the skin side last until it is crispand golden. As with all chicken dishes, test with a skewerto ensure it is thoroughly cooked (the juices will run clear)and serve.

P O U L T R Y

8282828282


Oregano Thigh FilletsOregano Thigh FilletsOregano Thigh FilletsOregano Thigh FilletsOregano Thigh Fillets


Thigh and leg meat has a darker colour when cooked anda more subtle texture than breast meat. Try using it in placeof breast in any of the recipes if you prefer it – but do bearin mind that the irregular shape may require a slightlylonger cooking time.

8 chicken thigh fillets2 tablespoons dark soy sauce4 tablespoons olive oiljuice of 1 lemon6 tablespoons fresh oregano, chopped1 garlic clove, crushedsalt and freshly ground black pepper

Mix the soy sauce, olive oil, lemon juice, oregano andgarlic together in a bowl. Spoon the resulting mixture overthe thigh fillets, arranged in a shallow dish. Cover andchill for at least 2 hours. To cook, place the thighs on thebarbecue over hot coals and grill for 15-20 minutes,turning frequently and basting with any remainingmarinade halfway through cooking.

8383838383

Parsley Butter BreastsParsley Butter BreastsParsley Butter BreastsParsley Butter BreastsParsley Butter Breasts


These are delicious – and if done right have the satisfyingmessiness of proper barbecue food. As the butter drips offthem prepare yourself for a few little flare-ups underneath.

4 large chicken breasts (with skin)4 oz / 100 g unsalted butter4 tablespoons fresh parsley, roughly choppedgenerous pinch of saltfreshly ground black pepper

Mash the butter and salt together until it forms a creamypaste. Add to this the chopped parsley and season wellwith black pepper. Smear the parsley butter under the skinsof the chicken breasts, taking care not to remove the skinscompletely. Grill on the barbecue over hot coals for 6-8minutes each side – grill the skin side last until it is goldenand slightly crispy. Serve with crusty bread to mop up thetasty, buttery mess. It may have made a mess of your coals,but it will have been worth it.

P O U L T R Y

8484848484


Orange TurkeyOrange TurkeyOrange TurkeyOrange TurkeyOrange Turkey


Turkey is a good alternative to chicken and has a lower fatcontent. Although turkey is slightly less resistant toabsorbing flavour, in this dish its texture combines wellwith the citrus tang of orange.

4 turkey breast fillets200 ml orange juice4 tablespoons light soy sauce4 tablespoons runny honey2 tablespoons white wine vinegar1 teaspoon fresh ginger, finely chopped or grated1 teaspoon cayenne pepper1 quartered orange, to serve

Between sheets of cling film or greaseproof paper gentlyflatten out the turkey breasts rolling with a rolling pin usingthe tips of your fingers. Lay the breasts in a single layer ina shallow dish.

Simmer together the orange juice, soy sauce, honey,vinegar, ginger and pepper in a heavy-based saucepanfor 5-10 minutes, until a thick citrus aroma starts to waftout from the pan. Pour the sauce over the turkey breasts,cover them and chill until ready to cook, ideally for atleast 2 hours. Grill the breasts over hot coals for 6-8minutes each side, basting once halfway through thecooking time. Garnish with the orange quarters and servewith a green salad and buttered new potatoes.

8585858585

Tandoori Grilled ChickenTandoori Grilled ChickenTandoori Grilled ChickenTandoori Grilled ChickenTandoori Grilled Chicken


The barbecue is a reasonable approximation of the wood-fired clay ovens – or Tandoors – originally used to cookthis dish, and from which it derives its name.

4 large chicken breasts, boneless and skinless½ pint / 300 ml natural yoghurt4 tablespoons garam masala2 teaspoons paprika

In a bowl mix the paprika and garam masala into theyoghurt. Fill a small cup with some of the mixture and setaside. Pour the remaining mixture over the chicken breasts,arranged in a shallow dish. Refrigerate overnight, or forat least 2 hours before cooking. To cook, grill the chickenover hot coals for 6-8 minutes on each side, basting wellthroughout the cooking time with the reserved sauce. Servein briefly barbecued pitta breads, and with a crisp greensalad.

P O U L T R Y

8686868686


Peking Sticky Plum DuckPeking Sticky Plum DuckPeking Sticky Plum DuckPeking Sticky Plum DuckPeking Sticky Plum Duck


You could use any part of the duck for this – I’ve chosenthe breast fillets because they have the lowest fat content.

4 skinless duck breasts4 tablespoons plum jam1 tablespoon rice wine (e.g. Shao Xing)1 tablespoon light soy sauce1 garlic clove, crushed1 red chilli, seeded and finely chopped1 teaspoon Chinese Five Spice powdersalt and freshly ground black pepper

Combine the jam, wine, soy, garlic, chilli and Five Spiceand mix together well, seasoning liberally with blackpepper. Wash the breast fillets under cold water and patthem dry with kitchen towel. Place them in a shallow dishand pour the plum marinade over them, coating thebreasts evenly. Cover and refrigerate for at least 2 hoursbefore cooking. To cook, grill over hot coals or embersfor 8-10 minutes each side, basting frequently with themarinade. It’s good to serve up the duck with any remnantsof the sticky plum sauce you have left poured over, butmake sure you heat it through thoroughly first.

8787878787

Marmalade Glazed DuckMarmalade Glazed DuckMarmalade Glazed DuckMarmalade Glazed DuckMarmalade Glazed Duck


These breasts are ready in a jiffy with a glaze that seals intheir natural flavours.

4 duck breasts2 tablespoons runny honey4 tablespoons marmaladejuice and zest of 2 oranges

Heat the honey, marmalade, orange juice and zesttogether in a saucepan. Bring to the boil, then simmer for5 minutes. Brush half the mixture over the breasts, coatingthem evenly, and place them on the grill over hot coals orembers, skin side down for 8-10 minutes, or until the glazeand skin begin to crisp. Turn the breasts over, coat theskin side with the remaining glaze, and cook for a further8-10 minutes. Allow the breasts to stand for 2 minutesbefore serving.

P O U L T R Y

8888888888


Teriyaki DrummersTeriyaki DrummersTeriyaki DrummersTeriyaki DrummersTeriyaki Drummers


Teriyaki – a phenomenally simple Japanese invention, isany combination of soy, sesame, garlic and ginger, and isvery tasty. If you are a garlic fiend or a ginger worshipperthis is a good one to tinker around with to suit your tastes.

8 chicken or turkey drumsticks150 ml dark soy sauce2 tablespoons sesame oil1 tablespoon peanut oil2 large garlic cloves, crushed1 tablespoon fresh ginger, finely chopped or grated

Mix together the oils, soy sauce, ginger and garlic andsimply brush the mixture over your drumsticks as they cookover hot coals. Allow 10-15 minutes for the drumsticks,turning them frequently during cooking so they are evenlycooked.

8989898989

Sesame BreastsSesame BreastsSesame BreastsSesame BreastsSesame Breasts


The nutty sesame taste makes these chicken breastsdecidedly oriental.

4 large skinless chicken breasts1 tablespoon brown sugar2 tablespoons dark soy sauce2 tablespoons sesame seeds2 large garlic cloves, finely chopped or crushedfreshly ground black pepper

Combine the sugar, soy sauce, sesame seeds, garlic anda liberal helping of black pepper in a shallow dish andmix together well. Add the chicken breasts and turn themto coat evenly with the marinade. Cover and chill for atleast 2 hours.

To cook, grill over hot charcoal or embers for 6-8minutes, turn and baste well with the remaining marinademixture and cook for a further 6 minutes.

P O U L T R Y

9090909090


Tequila Chicken SunsetTequila Chicken SunsetTequila Chicken SunsetTequila Chicken SunsetTequila Chicken Sunset


So you’re never drinking again? … Right. You’d think thisisn’t a good recipe to cook for anyone with a hangover,unless you’re feeling particularly malicious, but these sunsetspecial kebabs are a hell of a lot tastier than you’d firstthink, and are mercifully also guaranteed to have zeroalcohol content once cooked.

2 large skinless chicken breastsjuice and zest of 1 orange2 tablespoons tequila4 tablespoons olive oil1 red pepper1 yellow peppersalt and freshly ground black pepper

In a bowl, mix together the tequila, orange juice, zest andoil. Cut the breasts roughly into 2 cm / 1" chunks and stirthem into the tequila mixture. Add a little black pepper,cover and leave at least 2 hours for the juices to soak in –they’re at their best if left overnight. When the chickenhas sat in the marinade for as long as you have, core,seed and wash the peppers, and cut them also into 2 cm/ 1" square-ish pieces. Thread the chicken and peppersonto 4 skewers (you choose how, and it’ll depend on howmuch flesh you got out of the breasts. A haphazardarrangement might make a ‘witty, ironic comment’ . . .and anyway won’t be entirely unattractive). Remember ifyou’re using bamboo skewers to soak them in cold waterfor 10 minutes beforehand so they won’t burn. Place thekebabs on a grill over hot coals and cook for 10-15

9191919191

minutes, turning occasionally. Serve in barbecue-warmedtortilla bread, and with a fresh and spicy tomato salsa(see, for an example, the salmon fillets on page 67).

P O U L T R Y

9292929292


SausagesSausagesSausagesSausagesSausages

The humble pork sausage represents a barbecue paradox:on the one hand you want the filling to be flavoured withthe delights of your favourite marinade, yet on the otheryou know you have to prick the sausage’s skin all overwith a fork to allow this to happen. However, pricking thesausages before cooking really spoils them as when theygrill all their delicious juices come spurting out. The bestcompromise – short of the tiresome and frustratingexperience of making your own – is to coat them in thicksauces that become crisp when cooked, giving the sausagean exciting outer crust while maintaining its juicy core.Fortunately, a wide range of interesting sausages areavailable at most supermarkets, and all of those I’ve seenshould work with these simple recipes. Always buy goodquality sausages of 75 per cent pork or more, preferablywith natural casings, and always ensure that they arethoroughly cooked before serving, even if this meansincreasing the cooking times prescribed here. Rememberthat a blackened sausage will not necessarily be cookedall the way through, so adjust the grill height if your bangersare cooking too quickly on the outside. You can testsausages with a skewer to see if the colour is consistentthroughout, but the only sure-fire method I know is toslice a sample sausage in half – for all the recipes belowI’ve added an extra sausage to the ingredients list that, ifyou need, you can use for this purpose.

9393939393

Mustard Glazed SausagesMustard Glazed SausagesMustard Glazed SausagesMustard Glazed SausagesMustard Glazed Sausages


This truly is simplicity itself, and will brighten the dullest ofbangers.

9 good pork sausages4 tablespoons grainy mustard4 tablespoons brown sugar

Smear each uncooked sausage well with the grainymustard (you can use English mustard if you want a littlemore kick, but use it sparingly). Dip and roll the sausagesin the brown sugar until they are thoroughly coated, thengrill them over hot charcoal or campfire embersimmediately. Keep turning them with tongs for 12-18minutes until they are golden, slightly crispy, and cookedthroughout.

S A U S A G E S

9494949494


Sonya’s Honey Snap BangersSonya’s Honey Snap BangersSonya’s Honey Snap BangersSonya’s Honey Snap BangersSonya’s Honey Snap Bangers


Sonya is Australian and assures me that back home theyuse this recipe when no one has any money. It’s prettytasty too – a bonza budget belly-filler.

9 good pork sausages8 tablespoons runny honey4 tablespoons dark soy sauce

Mix together the soy sauce and honey and pour it overthe sausages in a dish. Chill for at least 1 hour, then removethe sausages and grill them over hot charcoal or campfireembers, turning regularly with tongs, for 12-18 minutesor until thoroughly cooked.

9595959595

Sticky Plum SausagesSticky Plum SausagesSticky Plum SausagesSticky Plum SausagesSticky Plum Sausages


These use the same marinade as the Chinese recipe forduck fillets, only here the sauce is thicker so it clings to thesausages and forms a crust as it cooks.

9 good pork or boar sausages6 tablespoons plum jam1 tablespoon rice wine (e.g. Shao Xing)1 tablespoon light soy sauce1 teaspoon Chinese Five Spice powder2 teaspoons corn flour1 garlic clove, crushed1 small red chilli, seeded and finely choppedsalt and freshly ground black pepper

Combine the jam, wine, soy, spice, garlic and chilli andseason well. Stir the corn flour into a little water so it formsa smooth paste and add it to the mixture, mixing untilsmooth (you can use plain flour if you don’t have cornflour – it won’t be disastrous). Place the sausages in a dishand pour over the mixture, evenly coating them, then coverand chill until ready to cook (you don’t really need a‘marinating’ period, but the sauce works better if theflavours are allowed to mingle for an hour or so). To cook,place the sausages directly onto a grill over hot coals,turning regularly and basting often with the remainingplum sauce, for 12-18 minutes or until thoroughly cooked.

S A U S A G E S

9696969696


Dijonnaise Sausage DipDijonnaise Sausage DipDijonnaise Sausage DipDijonnaise Sausage DipDijonnaise Sausage Dip

For a simple dip, or a sauce to smear over sausages inbuns, add 1 part Dijon mustard to 1 part mayonnaise.Mix lightly with a fork to give a tempting marbled effect.

Summer Mustard DipSummer Mustard DipSummer Mustard DipSummer Mustard DipSummer Mustard Dip

Combine 2 tablespoons of natural yoghurt, 2 tablespoonsof Dijon mustard, 2 teaspoons of fresh, chopped dill (halfthat amount if using dried), and a quarter cucumber, finelychopped, to use as a light dipping sauce for sausages.

9797979797

Pork and LambPork and LambPork and LambPork and LambPork and Lamb

Chops are barbecue staples: they’re easy to cook andcome miraculously packaged by nature with their ownhandles. Be wary that the flesh, which is tougher thandelicate fish and poultry, is resistant to absorbingsurrounding flavours, so if trying out a marinade leavethe meat in it overnight in a covered dish.

Golden Glazed Pork ChopsGolden Glazed Pork ChopsGolden Glazed Pork ChopsGolden Glazed Pork ChopsGolden Glazed Pork Chops


Honey and mustard are a classic combination – and thisglaze makes the most of a simple pork chop.

6 lean pork chops1 tablespoon English mustard (prepared)4 tablespoons runny honey1 teaspoon salt1 teaspoon rosemary

Blend the mustard, honey, salt and rosemary together andsmear the sauce liberally over the pork chops. Grill thechops over hot coals for 5-10 minutes each side, or untilthe outside is crackling and golden.

9898989898


Shanghai Drunken PorkShanghai Drunken PorkShanghai Drunken PorkShanghai Drunken PorkShanghai Drunken Pork


The rice wine gently tenderises the pork as it marinates inthis traditional Chinese recipe, which also works well withchicken and fish such as fresh tuna and swordfish.

4 thick pork loin chops4 tablespoons rice wine (or white wine)4 tablespoons light soy sauce4 tablespoons yellowbean sauce2 tablespoons brown sugar2 teaspoons fresh ginger, peeled and finely chopped

Mix together the wine, soy and yellowbean sauces withthe sugar and ginger. Pour the mixture over the pork chops,laid in a shallow dish. Cover the dish and chill for at least4 hours before cooking (preferably overnight) to allowthe marinade to seep into the flesh.

To cook, remove the chops from the marinade (whichyou can then discard) and cook them over hot coals orembers for 5-10 minutes each side, or until cookedthroughout and golden on the outside.

9999999999

Four Cheese EscalopesFour Cheese EscalopesFour Cheese EscalopesFour Cheese EscalopesFour Cheese Escalopes


Bubbling cheese should spew forth from these porkpackages to tell you when they’re ready. The finished resultcreates an impression of hours of toil – when, in fact, they’refairly easy to throw together. Perfect for showing off withouttrying too hard.

2 lb / 1 kg pork fillet, trimmed of excess fat1 oz / 25 g freshly grated Parmesan cheese1 oz / 25 g mozzarella cheese2 oz / 50 g Gruyère cheese2 oz / 50 g Cheddar cheese1 teaspoon fresh sage, finely chopped1 garlic clove, peeledsalt and freshly ground black pepper16 cocktail sticks, soaked in cold water for 10 minutes

Try to find the thinnest, flattest fillet you can find. Cut itinto 8 even pieces. Place each piece in turn between twosheets of cling film or greaseproof paper and squish eachone out with a rolling pin to form a rectangular escalope.Be patient when doing this – apply firm, even pressure,but not so much that it will destroy the texture of the meat.When the meat is as thinly spread as it’s going to get,season it well with salt and pepper, and rub one side ofeach piece with the peeled garlic clove (which you canthen discard).

Next grate the Parmesan, Gruyère and Cheddartogether in a bowl and add the sage and mozzarella (whichis tricky to grate, so tear it into little pieces) and seasonwell. Spoon this mixture into the centre of each piece of

P O R K A N D L A M B

100100100100100


pork and spread it out evenly with the back of a spoon.Carefully roll the escalopes up, rolling from the shortestside of the rectangle, and secure each roll with a cocktailstick through its centre.

Cook the escalope rolls on the grill over hot coals orembers, for 14-18 minutes in total, turning regularlythroughout the cooking time.

101101101101101

Philippine PorkPhilippine PorkPhilippine PorkPhilippine PorkPhilippine Pork


This Philippine marinade is really intended for poultry, butits sweet and spicy orange tang gives pork that little bit ofextra zing.

4 large pork chops2 tablespoons Worcestershire sauce2 tablespoons brown sugar2 tablespoons orange juice1 tablespoon light soy sauce1 tablespoon rock salt2 large garlic cloves, crushed1 small red chilli, seeded and finely choppedfreshly ground black pepper

Combine the Worcestershire sauce, sugar, orange juice,soy, salt, garlic and chilli and mix well. Pour the mixtureover the pork chops in a shallow dish. Cover and chill forat least 4 hours (but I’d recommend leaving it overnight ifpossible). To cook, place the chops on a grill above hotcoals or embers for 8-10 minutes each side, basting everynow and then with the remaining sauce.


102102102102102


Mustard Glazed LambMustard Glazed LambMustard Glazed LambMustard Glazed LambMustard Glazed Lamb

Serves 4 or 8Serves 4 or 8Serves 4 or 8Serves 4 or 8Serves 4 or 8Cooking time: 10-20 minutesCooking time: 10-20 minutesCooking time: 10-20 minutesCooking time: 10-20 minutesCooking time: 10-20 minutes

Sugar and mustard are a wonderful combination to glazeany meat (it works brilliantly with sausages, for instance),and is one of those simple solutions to a budget constraintthat’s hard to beat.

8 lamb cutlets or 4 larger lamb chops3 tablespoons English mustard (prepared)3 tablespoons brown sugarsalt and freshly ground black pepper

Season the cutlets or chops well with salt and black pepper.Smear the mustard liberally over both sides and dip themin the brown sugar so they’re evenly coated. Grill themover hot coals for 5-6 minutes each side if you’re usingcutlets, and 8-10 minutes for chops, which are slightlythicker. Serve immediately.

103103103103103

Honey and Rosemary Lamb ChopsHoney and Rosemary Lamb ChopsHoney and Rosemary Lamb ChopsHoney and Rosemary Lamb ChopsHoney and Rosemary Lamb Chops


These chops are tasty, great to look at and ridiculouslysimple to prepare – an easy and impressive meal to knockup in a few minutes.

4 thick lamb chops4 tablespoons runny honey2 sprigs fresh rosemarysalt and freshly ground black pepper

Chop the rosemary sprigs into small sections. Season bothsides of the chops and, with a sharp knife, pierce thesurfaces. Into these piercings insert the chopped rosemarysprigs. Lay the chops in a shallow dish and pour the honeyover the top, turning the chops over to ensure they areevenly coated.

Place the coated chops directly on the grill over hotcoals or embers for 8-10 minutes each side, or until theyare crackling and golden. Serve with a fresh salad.


104104104104104


Cheddar ChopsCheddar ChopsCheddar ChopsCheddar ChopsCheddar Chops


A simple spread for lamb and pork chops.

4 lamb or pork chops6 oz / 150 g Cheddar cheese1 tablespoon Dijon mustardbreadcrumbs made from 2 slices of good crustless white bread1 tablespoon olive oilsalt and freshly ground black pepper

Grate the Cheddar into a bowl, add the mustard,breadcrumbs and oil, season and mix well. Smear themixture onto both sides of pork or lamb chops that havebeen grilled for about 16-20 minutes. Return the chops tothe grill, cooking for a further 1-2 minutes on each side,or until they are a golden, crispy brown.

105105105105105

RibsRibsRibsRibsRibs

Ribs are at their tastiest if marinated well so when cookedthe flesh falls delicately away from the bone. Cookingribs either requires plenty of kitchen foil and – becausethey can take an age to cook – your patience, or the short-cut route of parboiling them beforehand for 25-30minutes, then chargrilling them over hot coals or embers.Remember that there’s never that much flesh on a rib – soprovide plenty if serving them as a main course – and thatthey work best if provided as sticky and sumptuous finger-food.

Chargrilled Sweet and SourChargrilled Sweet and SourChargrilled Sweet and SourChargrilled Sweet and SourChargrilled Sweet and SourSpare RibsSpare RibsSpare RibsSpare RibsSpare Ribs


The classic spare rib dish in quicksharp time – boil the ribsbefore you marinate them to tenderise them and reducethe grilling time.

2 lb / 1 kg spare ribs4 tablespoons pineapple juice2 tablespoons brown sugar2 tablespoons runny honey2 tablespoons lime juice2 tablespoons concentrated tomato purée2 small red chillies, seeded and finely chopped2 garlic cloves, finely chopped or crushed2 teaspoons fresh ginger, peeled and finely chopped1 teaspoon paprika1 red onion, finely chopped

R I B S

106106106106106


Separate the ribs with a cleaver, if necessary (your butcherwill do this for you if you ask him nicely), and add them toa large saucepan of boiling water. Simmer the ribs for25-30 minutes, or until the flesh begins to separate slightlyfrom the bone. Drain the ribs and leave them on kitchentowel to cool.

While the ribs are boiling away, prepare the sweet andsour sauce. Do this by heating together in a heavysaucepan the onion, garlic, ginger and chillies in a littlevegetable oil over a medium heat. When the onion beginsto soften (after 5 minutes or so), add the brown sugar andpaprika. Continue to heat until the mixture bubbles a little.Next add the pineapple juice, honey, lime juice and tomatopurée and continue to heat until the mixture bubbles andthickens. Allow this mixture to cool then add it to the ribs,laid in a shallow dish, carefully turning the ribs so thatthey become evenly coated.

Cook the ribs directly on the grill over hot coals orembers for 15-20 minutes, or until they are crispy andgolden, turning occasionally and basting frequently withthe remaining sauce.

107107107107107

Texan Spare RibsTexan Spare RibsTexan Spare RibsTexan Spare RibsTexan Spare Ribs


These take an age to cook and aren’t really suitable forthe smaller, brazier-type barbecues, but they’re great forcampfires and larger barbecues, and they make anawesome sticky mess that’s as delicious slurped off fingersas it is on the ribs themselves.

2 lb / 1 kg spare ribs3 oz / 75 g brown sugar1 tablespoon paprika1 teaspoon salt1 teaspoon English mustard powder1 teaspoon chilli powder½ teaspoon cayenne pepper1 teaspoon cinnamon2 tablespoons Worcestershire sauce4 tablespoons white wine vinegar6 tablespoons tomato puréejuice of 1 lemon1 small onion, finely chopped

Prepare the marinade by mixing together all of theingredients (except for the ribs) in a saucepan andsimmering the mixture over a low heat for 10-15 minutes– this heating gives the sauce extra oomph and thickness,but isn’t one hundred per cent necessary, so omit if you’drather.

Separate the ribs with a cleaver (if necessary), lay themin a single layer on a large sheet of foil inside a lippedbaking tray and pour the marinade over them. Wrap thefoil around the ribs to form a big parcel, then take another,

R I B S

108108108108108


similar-sized sheet of foil and give the parcel a secondwrapping – it’s important to keep the juices enclosed inorder for the ribs to become really tender. Chill for anhour or so, or until ready to cook.

To cook, transfer the parcel to the barbecue – if youhave a large enough cooking area place it directly ontothe coals at one side of the barbecue (then you can stillcook other food on the grill), otherwise place it on the grilland, if you have a barbecue lid, cover. Cook for 1 – 1 ½hours, carefully removing the parcel with oven gloves every20 minutes to give it a quick shake, ensuring that the ribsare properly basted.

109109109109109

Simple Country RibsSimple Country RibsSimple Country RibsSimple Country RibsSimple Country Ribs


If you don’t have the luxury of time, try grilling the ribsafter soaking them in this simple marinade. If you leavethe ribs overnight the meat should become tender and fallaway from the bone after cooking.

2 lb / 1 kg spare ribs4 tablespoons brown sugar4 tablespoons Worcestershire sauce2 tablespoons lemon juice

Combine the sugar, Worcestershire sauce and lemon juiceand spoon it over the separated ribs. Cover and chillovernight. To cook, grill the ribs over hot charcoal orembers for 15-20 minutes, or until the flesh is tender andstarts to fall away from the bone easily, turning and bastingoccasionally.

R I B S

110110110110110


BeefBeefBeefBeefBeef

Grilling over the high heat of a barbecue or campfirebrings out the best in beef, sealing by searing andmaintaining a juicy, pink centre. You should seal theoutsides of steaks with thick flavours to complement thefull taste of the flesh, and you are likely to find most cutsof beef difficult to marinate with anything but the strongestaromas.

For the average thickness of cut over hot coals, a cookingtime of 3 minutes each side will be plenty for a juicy, raresteak. Allow 5 minutes a side for medium rare and, if youmust, 7-8 minutes for a well done. Before serving steaksI’d recommend leaving them (called letting them ‘rest’)for 2 minutes to allow the juices, which will have retreatedto the centre of the cut during cooking, to spreadthroughout the meat.

111111111111111

Asada SteaksAsada SteaksAsada SteaksAsada SteaksAsada Steaks


This quick rub is the simplest way to prepare beef forbarbecuing.

4 sirloin steaks2 large cloves of garlic, crushed2 tablespoons olive oilcrushed rock saltfreshly ground black pepper

Pat the steaks with a kitchen towel to remove any excessmoisture. Rub both sides well with a mixture of crushedgarlic, olive oil and rock salt and season well with blackpepper. Leave the steaks covered and chill until ready togrill. Cook over hot coals until the steaks are done as youand your guests prefer. Serve with salad, potatoes andplenty of bread to mop up the juices.

B E E F

112112112112112


Peppered Steak withPeppered Steak withPeppered Steak withPeppered Steak withPeppered Steak withLemon Basil SalsaLemon Basil SalsaLemon Basil SalsaLemon Basil SalsaLemon Basil Salsa


Another quick and incredibly simple preparation for steaks,served with a slightly sharp, deliciously herby salsa.

for the peppered steak:4 sirloin or fillet steaks2 tablespoons whole black peppercorns1 garlic clove, peeled (but not crushed)salt and freshly ground black pepper

for the salsa:2 tablespoons sundried tomatoes, roughly chopped4 tablespoons fresh basil, roughly chopped or torn1 tablespoon fresh oregano, roughly chopped1 tablespoon olive oiljuice of 1 lemonsalt and freshly ground black pepper

Prepare the salsa in advance by blending the herbs, oil,lemon juice, tomatoes and a little seasoning in a bowl ora food processor. If using the latter method, blend in shortbursts so the consistency of the salsa remains chunky. Storethe salsa in a fridge until needed.

To prepare the steaks, crush the peppercorns roughlyin a pestle and mortar (or under the flat of a heavy knife).Rub the steaks with the garlic clove – which you can thendiscard – and season well. Press the crushed peppercornsinto both sides of the steaks (they will stick best in tender,fillet steaks), then cook the steaks directly on the grill overhot coals or embers until done to your liking.

Allow the meat to rest for a minute or two, then servetopped with tablespoonfuls of the salsa.

113113113113113

Beef Teriyaki, Yakiniku StyleBeef Teriyaki, Yakiniku StyleBeef Teriyaki, Yakiniku StyleBeef Teriyaki, Yakiniku StyleBeef Teriyaki, Yakiniku Style


Yakiniku restaurants, popular in Japan, consist of a flamegrill in the centre of the seating area, on which everyonecan cook their own meat, flipping it with long chopsticks.This cooking style is good for disposable barbecues onthe beach, with everyone huddled around flipping the thincuts of beef with bamboo skewers.

4 lb / 2 kg braising steak4 tablespoons dark soy sauce2 teaspoons sesame oil4 large garlic cloves, crushed4 teaspoons fresh ginger, peeled and finely chopped

Freeze the braising steaks and while they are still frozencut them with a sharp knife into the thinnest strips you canmanage (if you don’t have time for this, slice the steakswithout pre-freezing them – though you’ll find it hard toget really thin slices and should extend the cooking timeaccordingly). Allow them to defrost overnight in the bottomof a fridge. Meanwhile, combine the soy sauce, oils, garlicand ginger, and save the mixture in a sealable container.

To cook, place the strips (which you must ensure havethoroughly defrosted) on a grill over hot coals. A disposablebarbecue is often best for this as it will have a grill withsmall perforations, so the strips won’t fall through. As withfondue, let your diners cook for themselves with bambooskewers or chopsticks, and set out the teriyaki mixture in abowl for them to dip their strips in once cooked. Dependingon the thickness of the strips, the beef will take 2-4 minutesto cook through on each side – they are ready when nopink colour in the meat remains. Dip the strips in the teriyakisauce and eat immediately.

B E E F

114114114114114


Red Wine, Chilli and Garlic SteaksRed Wine, Chilli and Garlic SteaksRed Wine, Chilli and Garlic SteaksRed Wine, Chilli and Garlic SteaksRed Wine, Chilli and Garlic Steaks


Red wine permeates the thick flesh of beef better thananything else. I’d advise buying a halfway decent bottleof wine, if only so you can drink some while you do thepreparation.

4 large sirloin steakshalf bottle of red wine2 tablespoons olive oil2 red chillies, seeded and finely chopped2 large garlic cloves, crushed1 tablespoon sesame seeds (optional)salt and freshly ground black pepper

Season the steaks with salt and black pepper and lay themin a shallow dish. Combine the wine, oil, chillies, garlicand sesame seeds and pour the mixture over the steaks –add more wine to cover the meat if necessary. Cover andchill overnight to allow the flavour to penetrate. Grill thesteaks over hot coals until done to your liking.

115115115115115

Argentinian Barbecue BasteArgentinian Barbecue BasteArgentinian Barbecue BasteArgentinian Barbecue BasteArgentinian Barbecue Baste


You can make this garlic-based baste and marinate wellin advance – its potency increases the longer you leave it,and it can be stored for up to two weeks. It works best ifdolloped onto T-bones or sirloin steaks while they cook.

8 large garlic cloves, crushed4 tablespoons olive oil2 tablespoons white wine vinegar2 tablespoons fresh parsley, roughly chopped2 tablespoons fresh oregano, finely chopped, or 1 tablespoondried oregano1 tablespoons dried red chillies, choppedsalt and freshly ground black pepper

Simply mix all the ingredients together and store,refrigerated, in a sealed jar for at least 12 hours beforeuse. Baste steaks with the sauce before and during cooking.

For a milder sauce, substitute the chillies for chopped,dried peppers or sun-dried tomatoes.

B E E F

116116116116116


FagiottiniFagiottiniFagiottiniFagiottiniFagiottini


Get all adventurous on your guests with these delightfulMilanese treats, which, despite the posh name, are simplycabbage leaves stuffed with mince.

1 large savoy cabbage9 oz / 250 g lean beef mince1 medium free range egg3 tablespoons freshly grated Parmesan cheesepinch of nutmeg8 chives, to tie

Pull off and discard the cabbage’s outer leaves. Carefullyseparate 8 of the inner leaves – they should be the biggestones you can find. In a pan of boiling water blanch theleaves, i.e. dip them into the water for 1-2 minutes, anddry them on clean kitchen towels or paper. Next, mix theegg into the mince, add the cheese and no more than apinch of nutmeg, and mix well. Lay the dried leaves onsquares of lightly oiled kitchen foil (shinier side inwards)and spoon a little of the mince mixture into the centre ofeach leaf. For each leaf, fold up its ends then tuck overthe leaf’s sides, and secure each parcel with a chive tiedaround its middle (admittedly this is the fiddly bit, but itlooks wonderful when presented). Wrap the foil aroundthe cabbage parcels and add them to the barbecue, grillingthem over hot coals for 8-10 minutes, or for 5-7 minutesin embers, regularly and carefully turning the parcels. Serveunwrapped (but not untied) and watch your artistic effortsdisappear in a few mouthfuls.

117117117117117

Bootiful BurgersBootiful BurgersBootiful BurgersBootiful BurgersBootiful Burgers

Burgers are a crowd-pleaser, a barbecue must-have. Untilyou’ve witnessed a juicy burger dribbling into a beardedchin the barbecue hasn’t really started. They are alsoexceptionally easy to prepare, and ridiculously easy toexperiment with. All you need is some minced meat and alittle imagination and you can come up with some great –and crazily great – ideas. I’ve given you a few here to getstarted, but I’m sure you can come up with some of yourown.

These recipes are all designed to make four quarter-pound burgers, but feel free to make two half-pounders ifyou wish (just allow longer cooking times), to double upthe ingredients if cooking for more people, or to substituteanimal meat for vegetarian mince. If using frozen mince,make sure it’s thoroughly defrosted beforehand, and makesure you roll up your sleeves and get properly messy.

B O O T I F U L B U R G E R S

118118118118118


The Basic BurgerThe Basic BurgerThe Basic BurgerThe Basic BurgerThe Basic Burger


Really simple. Use good quality meat and you’ll find basicis beautiful.

1 lb / 500 g lean beef mincesalt and freshly ground black pepper

Simply mix the meat well with liberal quantities of salt andpepper. In your hands divide the mixture into four equalballs, and squish each ball flat to make a burger shape.Brush each with a little oil and cook for 5-6 minutes oneach side. Serve in rolls lightly toasted on the barbecue –and with plenty of pickles and tomato ketchup.

119119119119119

Greek BiftekiGreek BiftekiGreek BiftekiGreek BiftekiGreek Bifteki


The Greek original has cheese sandwiched between twothin burgers. This barbecue variation has a Feta surprisein the middle.

1 lb / 500 g lean beef mince8 oz / 225 g Feta cheesesalt and freshly ground black pepper

Mix the beef and seasoning as you would for the BasicBurger. Form it into four evenly sized balls. Now chop theFeta cheese into four even cubes and push them into thetop of each ball, pressing them down until they are aboutin the centre. Fold the meat over to enclose the cheese.Flatten the balls down into burger shapes, brush themlightly with oil and grill over hot coals for 6-8 minutes oneach side.


120120120120120


Cheesy BurgersCheesy BurgersCheesy BurgersCheesy BurgersCheesy Burgers


Another cheesy surprise hidden in the middle of these super-smooth burgers.

1 lb / 500 g lean beef mince8 oz / 225 g blue cheese (e.g. Dolcelatte or Gorgonzola)breadcrumbs made from 2 slices of good crustless white bread1 medium free range egg100 ml milk1 tablespoon fresh basil, chopped1 tablespoon fresh oregano, chopped

Combine the mince, breadcrumbs, egg, milk and herbsand mix well but not to a pulp, then form four evenlysized balls from the mixture. Cut the cheese into evencubes and press each cube into the heart of the ball, asyou would with the Bifteki (above). Fold the meat overand enclose the cheese. Press the balls down into burgershapes, brush them with oil and grill for 6-8 minutes oneach side.

121121121121121

Kamikaze BurgersKamikaze BurgersKamikaze BurgersKamikaze BurgersKamikaze Burgers


Wasabi novices may wish to tread carefully beforecommitting barbecue seppuku – the unassuming greenpaste is like supercharged horseradish.

1 lb / 500 g lean beef mince1 tablespoon fresh ginger, finely chopped1 tablespoon dark soy sauce4 teaspoons wasabi pastesalt and freshly ground black pepper

Make the burgers by blending the beef with the seasoning,and adding the chopped ginger and soy sauce. Dividethe mixture into 4 even balls. With your thumbs or a spoonmake an indentation in the top of each ball, so the ballbecomes a bowl. Make up the wasabi paste according tothe packet instructions (it often comes as a green powderand is prepared similarly to mustard, but you can buy itready-made) and spoon a solitary teaspoon of the pasteinto each cavity. Close the lip of the ‘bowl’ over the pasteand flatten the burger down, so you have a beef andginger outer enclosing a wasabi nucleus. Grill over hotcoals or embers for 5-6 minutes on each side. Serve withplenty of cooling liquid to hand!


122122122122122


Stuffed Wigan BurgersStuffed Wigan BurgersStuffed Wigan BurgersStuffed Wigan BurgersStuffed Wigan Burgers


This Northern classic saves you putting tomato ketchup onyour burger.

1 lb / 500 g chuck steak mince1 small green chilli, seeded and finely chopped1 tablespoon olive oilsalt and freshly ground black pepper1 tablespoon English mustard (prepared)1 tablespoon tomato ketchup1 dash Tabasco sauce2 oz / 50 g medium Cheddar cheese

First make the burgers by combining the beef, chilli, oliveoil and seasoning together in a bowl. When thoroughlymixed, form 4 evenly sized balls. Place them on a tray,but don’t press them down into burgers just yet. Insteadmake indentations with your thumbs or a spoon at the topof the ball so they form small bowls. Now mix togetherthe mustard, ketchup and Tabasco in a separate bowland grate in the cheese. Spoon this mixture into the burgercavities and push the meat together at the top, sealing inthe mixture. Flatten down the balls to form burger shapes,brush lightly with oil and grill over hot coals for 6-8 minuteseach side. Serve in buns with relish and fresh salad.

123123123123123

Thai BurgersThai BurgersThai BurgersThai BurgersThai Burgers


With fragrant lemongrass for a taste of Thailand.

1 lb / 500 g lean beef mince1 shallot or small onion, finely chopped1 tablespoon lemongrass, finely chopped1 red chilli, seeded and finely chopped4 tablespoons unsalted peanuts, crushed1 tablespoon olive oilsalt and freshly ground black pepper

Mix the shallot, lemongrass, chilli, peanuts and oil togetherin a bowl (or briefly whizz them in a food processor untilyou have a rough and lumpy consistency). Add the beefmince, season, and mix until the peanut and spice areevenly distributed throughout the meat. Form them into 4evenly sized balls, squish the balls down to form burgers,oil them lightly and cook over hot coals for 5-6 minuteseach side.


124124124124124


Pork and Thyme BurgersPork and Thyme BurgersPork and Thyme BurgersPork and Thyme BurgersPork and Thyme Burgers


The leaner and lighter meat of pork is more susceptiblethan the usual beef mince to the spices and gentlefragrances included in this mixture.

1 lb / 500 g lean pork mince½ medium onion, finely chopped1 small garlic clove, crushed2 tablespoons fresh thyme, chopped1 tablespoon olive oilsalt and freshly ground black pepper

Simply mix all the ingredients together and season well.Divide the mixture into four balls, flatten the balls intoburger shapes, brush with a little oil and grill over hotcoals for 5-6 minutes each side. Serve with a good tomatorelish in lightly toasted buns.

125125125125125

Spicy Pork and Coriander BurgersSpicy Pork and Coriander BurgersSpicy Pork and Coriander BurgersSpicy Pork and Coriander BurgersSpicy Pork and Coriander Burgers


Served with peanut sauce, these burgers are the missinglink between Bangkok and the local chip shop.

1 lb / 500 g lean pork mince½ red onion, finely chopped2 tablespoons fresh coriander, roughly chopped1 small red chilli, seeded and finely chopped1 large garlic clove, crushed2 teaspoons ginger, peeled and finely chopped1 tablespoon vegetable oil

Prepare and cook in exactly the same way as the Pork andThyme burgers.

Excellent with a spicy peanut sauce, made by combining2 tablespoons of crunchy peanut butter, 2 teaspoons ofsweet chilli sauce, 2 tablespoons of dark soy sauce and½ a teaspoon of cumin. Spoon the sauce over the cookedburgers.


126126126126126


Westbourne Lamb BurgersWestbourne Lamb BurgersWestbourne Lamb BurgersWestbourne Lamb BurgersWestbourne Lamb Burgers


The invention of these burgers (by throwing everything intoa bowl) was one of those random cooking experiencesthat somehow seemed to work, although by rights itshouldn’t have.

1 lb / 500 g lamb mince1 red onion, finely chopped1 large garlic clove, crushed2 tablespoons fresh mint, chopped2 teaspoons dried mixed herbs½ teaspoon cumin½ teaspoon cayenne pepper1 medium free range egg1 tablespoon olive oilsalt and freshly ground black pepper

Combine all the ingredients together in a bowl – there’sreally no need to beat the egg first – and mix them togetherwell, seasoning the mixture generously. Divide the mixtureinto four balls, squish them flat, brush with a little oil andgrill for 6-8 minutes each side. Serve with a crisp greensalad and a little (ready-made or home-made) mint sauce.

127127127127127

KaftaKaftaKaftaKaftaKafta


The original Lebanese burger-kebab.

1 lb / 500 g lamb mince½ onion, finely chopped2 large garlic cloves, crushed3 tablespoons fresh mint, chopped2 tablespoons fresh parsley, roughly chopped1 teaspoon cumin½ teaspoon coriander seeds, ground1 teaspoon saltfreshly ground black pepper

Combine all the ingredients in a bowl and mix well. Usingyour fingers, form balls about the size of an egg from themixture. Thread a skewer through each ball and mouldthe mixture into a long finger along the length of theskewer. Lightly oil the meat and grill for 10 minutes, turningoccasionally. Traditionally, these are served wrapped insidesquare pitta breads (you can make these by cutting asquare from a normal pitta), briefly heated on the grill,with chopped tomatoes, cucumber, lettuce and naturalyoghurt.


128128128128128


Food for VegetariansFood for VegetariansFood for VegetariansFood for VegetariansFood for Vegetarians

In my experience, vegetarians always seem to get a bit ofa raw deal at barbecues – the problem is not so muchthat they can’t be catered for, more that hosts tend to forget(unless they are vegetarians themselves), and so inevitablyone ends up with the ubiquitous leek and cheesequaterpounder, pulled from the murkiest recess of thedeep-freeze and grilled on the barbecue’s loneliest corner.My advice, even to the most hardened of carnivores, is totry a chargrilled courgette or asparagus spear: you’llexperience a delicate shudder as your heart andpreconceptions melt. The best thing about barbecuingvegetables, aside from the fabulous taste, is the diversity– and the following recipes will provide side dishes to maincourses, or can be mixed to form spectacular and colourfulvegetarian platters. Do remember that true vegetarianswill object most strongly to their food being grilled onfatty, meaty grill residue, so if you’re pressed for spaceyou could consider a couple of disposable barbecuesdedicated to cooking veggie dishes and sides.

129129129129129

Halloumi and Mixed Pepper KebabsHalloumi and Mixed Pepper KebabsHalloumi and Mixed Pepper KebabsHalloumi and Mixed Pepper KebabsHalloumi and Mixed Pepper Kebabswith Basil Oilwith Basil Oilwith Basil Oilwith Basil Oilwith Basil Oil


There’s something distinctly Mediterranean about red,yellow and orange peppers – so much so that theintroduction of a single green slice can radically changethe feel of this dish. The brightly coloured reds, yellowsand oranges are also the sweetest and work the best onthe grill.

12 oz / 300 g Halloumi cheese2 red peppers1 orange pepper1 yellow pepper6 tablespoons olive oil4 tablespoons fresh basil, choppedsalt and freshly ground black pepper

Core, seed and wash the peppers, and chop roughly into2 cm / 1" squares (though don’t get the ruler out – they’lllook great whatever you do with them). Similarly, chopthe cheese into 2 cm / 1" cubes. Thread the cheese andpeppers onto flat metal skewers (for this kebab recipe I’dreally advise against using bamboo skewers, which havethe habit of turning themselves and not the food – thecubes of cheese swing and are a hassle to turnindividually), and season well. You can experiment herewith combinations of colour – you’ll have to be trulyaesthetically challenged to make this lot look unappealing.

Before you start cooking, prepare the basil oil. Do thissimply by blending the basil and oil together in a foodprocessor on its speediest setting until you are left with a

F O O D F O R V E G E T A R I A N S

130130130130130


smooth green liquid.Place the kebabs on the grill over hot coals and cook

them for 10-15 minutes (or until the peppers develop thatroasted, charred look), basting them constantly with thebasil oil. Serve in a briefly barbecued pitta bread with afresh green salad and natural yoghurt, or simply servethem on a dish, garnished with the remaining oil and asprig of basil, and let everyone dig in.

131131131131131

New Potato SkewersNew Potato SkewersNew Potato SkewersNew Potato SkewersNew Potato Skewerswith Rosemary Oilwith Rosemary Oilwith Rosemary Oilwith Rosemary Oilwith Rosemary Oil


Make sure your potatoes get the point with these tasty,sizzling skewers. For extra flavour, try using a handful ofrosemary sprigs (if you have plenty to hand) instead ofyour trusty basting brush.

for the skewers:2 lb / 1 kg new potatoes1 tablespoon olive oil1 tablespoon unsalted buttersalt and freshly ground black pepper

for the oil:2 tablespoons rosemary leaves4 tablespoons olive oil

Boil the potatoes before barbecuing, having washed them first,in a large saucepan of boiling water for 10-15 minutes (or untilthey are tender).

Meanwhile, make the rosemary oil. Do this by simply blendingthe rosemary and olive oil in a food processor at a high speeduntil you have a smooth consistency and even colour.

Drain the potatoes, and in the saucepan toss them with theseasoning, butter and remaining olive oil. When they are coolenough to handle, halve the potatoes and thread them ontoflat metal kebab skewers, or bamboo skewers that have beensoaked in cold water for 10 minutes beforehand.

Place the potato kebabs on the grill over hot coals or embersfor 10-15 minutes, or until golden brown and charred in places,basting regularly with the rosemary oil.


132132132132132


VVVVVegetable and Herb Kebabsegetable and Herb Kebabsegetable and Herb Kebabsegetable and Herb Kebabsegetable and Herb Kebabs


These skewers are simple to prepare and cook. The listedingredients are only a suggestion – experiment away withdifferent combinations of vegetable.

2 aubergines2 red peppers16 button mushrooms16 cherry tomatoes1 celery stalk8 small onionsjuice and zest of 1 lemon2 tablespoons olive oil2 garlic gloves, crushed2 tablespoons fresh thyme, chopped2 tablespoons fresh basil, chopped2 teaspoons dried oreganosalt and freshly ground black pepper

First wash all the vegetables well. Cut the aubergines, redpeppers and celery into evenly sized chunks (about 2 cm /1" cubes in the case of the aubergines, 2 cm / 1" slices forthe celery and peppers). Peel the onions, remove the stalksfrom the tomatoes and thread all the vegetables ontoskewers in the most attractive combination of colour youcan muster. Place the skewers on a large dish and drizzleover them the mixture of olive oil, lemon juice and zest,garlic and thyme. Cover and chill for an hour or so.

Just before you come to cook the skewers, roll them in amixture of salt, pepper, basil and oregano, then place themdirectly on a grill over hot charcoal or embers. Cook for15-20 minutes, or until the vegetables are tender and slightlycrispy, turning frequently and basting with a little olive oil.

133133133133133

Stuffed MushroomsStuffed MushroomsStuffed MushroomsStuffed MushroomsStuffed Mushrooms


If you can find mushrooms large enough, these cheesydelights will make a meal in themselves – otherwise servethem as an accompaniment to vegetable kebabs or meatdishes.

8 large flat mushrooms2 slices good white bread, crusts removed2 oz / 50 g mature Cheddar cheese1 tablespoon fresh thyme, chopped1 tablespoon fresh oregano, chopped1 tablespoon fresh basil, chopped1 garlic clove, crushedolive oilsalt and freshly ground black pepper

Wash the mushrooms and remove their stems. Place thestems in a food processor with the herbs, bread, garlic,seasoning, cheese and a tiny drizzle of olive oil. Blend inshort bursts to produce an even mixture with a roughtexture. Brush the brown undersides of the mushroom capswith oil and place them on the grill over hot coals or embersand cook, underside-down, for 4-5 minutes. Brush themushroom tops with oil and turn over. Fill the now exposedbowl of the mushroom undersides with the cheese, crumband herb mixture. Cook for a further 4-5 minutes, or untilthe cheese begins to melt, and serve immediately.


134134134134134


Feta and Vegetable RoastieFeta and Vegetable RoastieFeta and Vegetable RoastieFeta and Vegetable RoastieFeta and Vegetable Roastie

Serves 4-6Serves 4-6Serves 4-6Serves 4-6Serves 4-6Cooking time: 45 minutesCooking time: 45 minutesCooking time: 45 minutesCooking time: 45 minutesCooking time: 45 minutes

A delicious and filling main course, or a tasty side to meatdishes. Easy to cook and, when the foil parcel is rippedopen at the table, an eye-catching centrepiece.

2 lb / 1 kg courgettes1 lb / 500 g tomatoes8 oz / 225 g Feta cheese2 red peppers, cored and seeded2 red onions, finely chopped2 tablespoons black olives2 tablespoons fresh thyme, chopped2 tablespoons olive oil1 tablespoon balsamic vinegarsalt and freshly ground black pepper

Chop the courgettes into wheels and the peppers into rough2 cm / 1" squares and place them on a large sheet of kitchenfoil, folded double for strength. Add the chopped onion,thyme, seasoning and drizzle well with oil. Wrap into a parcel,sealing with a flap at one end so that it will be easy to addthe remaining ingredients. Seal, shake well and add thepackage to barbecue or campfire embers. Cook for 30minutes, shaking the package occasionally to mix theingredients. Meanwhile, skin the tomatoes by standing themin freshly boiled water for 1 minute then chop them intochunks. Cut the Feta into cubes, and roughly chop the olives.

When ready, remove the package from the embers and(carefully!) open the sealed flap. Add the tomatoes, olives,cheese and balsamic vinegar. Reseal, shake well and returnthe package to the embers for a further 15 minutes.

Serve straight from the foil package.

135135135135135

Bootiful Veggie BurgersBootiful Veggie BurgersBootiful Veggie BurgersBootiful Veggie BurgersBootiful Veggie Burgers

The preconception of veggie burgers being wholesomeyet bland stodge is a little misguided. As health-consciousness reaches new heights the humble vegetableconcoction is enjoying something of a renaissance. Nodoubt if you are a vegetarian you will have alreadyencountered the principle dilemma facing veggie burgerchefs: should one produce something that looks like itsanimal cousin, or an entirely outlandish design that is aburger only in name? I don’t expect these recipes will helpresolve the dispute, but you might have fun trying themout.

Remember, vegans, that most vegetarian mince brandswill contain reconstituted egg and are therefore not suitablefor you to use.

136136136136136


The Original Veggie BurgerThe Original Veggie BurgerThe Original Veggie BurgerThe Original Veggie BurgerThe Original Veggie Burger


Experienced vegetarian chefs will undoubtedly take issuewith this recipe as everyone has their own favourite mix.Nonetheless, this blend should produce a base to whichyou can add herbs, spices, and a touch of Tabasco zing,as you see fit. Leave out the coriander and ginger for amilder taste.

8 oz / 225 g floury potatoes, peeled and chopped2 large carrots, peeled and finely chopped½ white cauliflower, chopped2 oz / 50 g frozen peas, defrosted2 oz / 50 g green beans2 tablespoons fresh coriander, chopped1 red onion, finely chopped2 large garlic cloves, crushed1 teaspoon fresh ginger, peeled and finely chopped2 tablespoons milk2 tablespoons unsalted butter½ teaspoon cuminsmall pinch of nutmeg1 large free range eggsalt and freshly ground black pepper

Boil the potatoes and carrots until tender enough to mash(20-30 minutes). Meanwhile, steam the cauliflower, peasand beans for 10-15 minutes. Drain the vegetables andmash them together with half the butter, milk, a pinch ofnutmeg and liberal seasoning. Next, fry the onion andgarlic in the remaining butter until soft. Stir in the corianderand cumin and add this mixture to the vegetable mash.

Finally, crack and mix in the egg, and with lightly floured

137137137137137

hands form 8 even balls from the mixture, which you canthen flatten down on greaseproof paper to form burgershapes. Grill the burgers over hot coals or embers for 10-15 minutes, or until evenly brown and crispy, turningoccasionally and carefully, and basting with a little oliveoil.

B O O T I F U L V E G G I E B U R G E R S

138138138138138


Red Tofu BurgersRed Tofu BurgersRed Tofu BurgersRed Tofu BurgersRed Tofu Burgers


Colourful, sweet, and suitable for vegans.

1 lb / 500 g tofu6 oz / 150 g oatmeal or porridge oats.4 tablespoons fresh basil, chopped4 tablespoons fresh oregano, chopped3 tablespoons brown sugar1 tablespoon paprika1 teaspoon cuminsalt and freshly ground black pepper

In a large bowl, combine the tofu and the oats. Keepstirring and add more oats if necessary – the consistencyyou need is such that the mixture becomes difficult to stir,but not so dry that it crumbles. Add the herbs, spices andseasoning, stir well, then with lightly floured hands gentlyform the mixture into 8 evenly sized balls. Place these ongreaseproof paper and press them down into burgershapes. Wrap each burger in lightly oiled kitchen foil andplace on the barbecue grill for 10-15 minutes, or directlyinto campfire embers for 5-10 minutes, turningoccasionally.

139139139139139

Nutty BurgersNutty BurgersNutty BurgersNutty BurgersNutty Burgers


When cooking with nuts it’s sensible to warn your guests,just in case of nut allergies. These burgers are notmasquerading as the real meat McCoy, though, as thenuts have a taste and texture all of their own.

2 oz / 50 g fresh white breadcrumbs1 oz / 25 g pecan nuts8 oz / 225 g mushrooms, sliced1 large potato, peeled1 red pepper, chopped1 medium onion, finely chopped2 garlic cloves, crushed1 small green chilli, seeded and finely chopped2 tablespoons hoi sin sauce1 tablespoon unsalted butter1 tablespoon olive oilsalt and freshly ground black pepper

In a heavy frying pan, fry the pecan nuts in a little oil overa medium heat until they start to go brown. Drain themon a kitchen towel then grind them in a food processor orpestle and mortar, and set aside to cool. Next, fry theonion and garlic together in the butter and oil over amedium heat until the onion begins to go soft and brown.Grate the potato into the pan, add the chopped red pepper,chilli and mushrooms and cook for a further 10-15minutes. Mix in the hoi sin sauce, and continue to cookuntil the sauce thickens and bubbles. Transfer the mixtureto a food processor and blend it together with the pecannuts and breadcrumbs in short bursts so the mixture retains


140140140140140


a rough consistency. Season well and chill the mixture ina covered dish to allow it to firm up. After about an hour’schilling time, form the mixture into four evenly sized balls.Press them flat on greaseproof paper to form burgershapes, brush with a little oil and grill them over hot coalsor embers for 10-15 minutes, turning carefully halfwaythrough the cooking time.

141141141141141

Brighton BellesBrighton BellesBrighton BellesBrighton BellesBrighton Belles


A delightful and slightly hot Albion of egg, bread andveggie mince. Best served by the sea.

1 lb / 500 g vegetarian mince1 medium free range eggbreadcrumbs made from 2 slices of good crustless white bread2 teaspoons English mustard (prepared)1 tablespoon Worcestershire sauce1 tablespoon olive oilsalt and freshly ground black pepper

Mix all the ingredients together in a bowl. Be sure to seasonwell, and when the ingredients are combined, form themixture into four even balls. Squish each one down tomake a burger shape, brush with oil and cook over hotcoals for 5-6 minutes each side.


142142142142142


Toasted Spinach andToasted Spinach andToasted Spinach andToasted Spinach andToasted Spinach andRicotta BurgersRicotta BurgersRicotta BurgersRicotta BurgersRicotta Burgers


A British invention with Italian soft cheese. These are bestserved as browned patties, crisp on the outside yetdeliciously moist in the centre.

8 oz / 225 g ricotta cheese8 oz / 225 g fresh spinach4 slices good white bread, crusts removedpinch of nutmeg1 medium free range egg, beatenciabatta bread, to serve

Wash the spinach and remove any larger stems. Steamover boiling water for 3-4 minutes, until the spinach beginsto wilt and reduce in size. Leave it to cool and drain.

Place the breadcrumbs in a bowl and spoon in thericotta. With a squeeze of your hands, remove any excessmoisture from the spinach and add it and the nutmeg tothe bowl. Mix the cheese, breadcrumbs and spinachtogether well, adding the egg and continuing to stir untilthe mixture binds. Form four small balls from the mixtureand press them flat to form thin patties.

Brush the burgers lightly with oil and grill them over hotcoals for 2 minutes each side, or until the cheese andbreadcrumbs begin to crisp and char slightly. At the sametime place 8 thin slices of ciabatta loaf, brushed lightlywith oil, on the grill until they begin to turn brown. Servethe burgers sandwiched between the ciabatta slices.

143143143143143

Summer SaladsSummer SaladsSummer SaladsSummer SaladsSummer Salads

The barbecue salad should be light, unpretentious andcolourful – avoid faffing around arranging leaves intogeometric designs and carving roses from carrots, andinstead prepare something aching to be heaped onto aplate. They should also, however, be incredibly tasty andsatisfyingly fresh, so always use the best ingredientsavailable, and let your dressings speak for themselves.All of the salads I’ve listed here could rightfully exist asmeals in themselves, but crisp salads are the perfectaccompaniment to barbecued food and in the summerthey come into their own. Use them as a guide, though,not a rule, and experiment with colour and taste to yourheart’s content.

144144144144144


Simple Green Salad withSimple Green Salad withSimple Green Salad withSimple Green Salad withSimple Green Salad withCheese and Chive DressingCheese and Chive DressingCheese and Chive DressingCheese and Chive DressingCheese and Chive Dressing


The classic green salad is simple and perfect – everythinggreen, heaped in a bowl, delicately coated with a fresh,cheesy sauce. Its simplicity and crispiness, though, meansit goes well with just about any dressing, so feel free toexperiment.

for the salad:1 small lettuce½ cucumber, halved and sliced1 green pepper, seeded and sliced1 bunch of watercress4 spring onions, finely chopped1 celery stick, chopped1 head of chicory, chopped3 tablespoons fresh thyme, chopped2 tablespoons fresh marjoram, chopped

for the dressing:2 oz / 50 g Stilton cheese2 oz / 50 g Roquefort cheese2 oz / 50 g low fat cream cheese6 oz / 150 g natural yoghurt1 tablespoon mayonnaise2 tablespoons chives, choppedsalt and freshly ground black peppercress, to serve

As the salad itself is easy to assemble, make the dressingfirst. With a fork, mash the cheeses together in a bowl,then gradually stir in the mayonnaise and yoghurt untilsmooth and creamy. Season with salt and pepper to taste,

145145145145145

stir in the chives, and leave the whole lot to chill untilready to serve. To assemble the salad start with the biggestpieces first so that the smaller pieces don’t get hidden atthe bottom before you serve it. Tear the lettuce leaves intothe bowl, add the pepper, cucumber and watercress, thenthe celery, chicory and spring onions. Finally, top with agenerous helping of the dressing, a sprinkle of watercress,and serve.

S U M M E R S A L A D S

146146146146146


Avocado and Bacon SaladAvocado and Bacon SaladAvocado and Bacon SaladAvocado and Bacon SaladAvocado and Bacon Salad


Avocado and bacon is as desperately unhealthy as a saladwill ever get, so make sure you trim those rinds. This is aclassic, though, and it is delicious. Do remember thatuncooked egg, contained in the dressing, is unsuitable foreither pregnant women or the elderly.

for the salad:8 rashers of rindless streaky bacon8 large lettuce leaves (Lollo Rosso or iceberg)1 bunch watercress2 ripe avocadosjuice of 1 lemonfresh, washed basil leaves to serve

for the dressing:2 tablespoons white wine vinegar6 tablespoons extra virgin olive oil1 tablespoon Dijon mustard1 medium free range egg yolksalt and freshly ground black pepper

Barbecue or grill the bacon until crisp, then cut it into rough1 cm / ½” pieces. As it cools, tear the lettuce into smallpieces and arrange on a large serving dish, topping it withthe cress. De-stone the avocados and roughly cut the fleshinto chunks – the best way to go about this is to cut theavocado in half and scoop out the stone with a teaspoon. Ifthe avocado is truly ripe you should be able to push theflesh out into a bowl by gently turning the skin inside out.Immediately toss the avocado chunks with the lemon juiceso they are evenly coated to prevent their discolouring.

147147147147147

Scatter the avocado and bacon bits over the salad leavesand top with the dressing, simply made by briskly whiskingtogether vinegar, olive oil, mustard, an egg yolk, salt andpepper. Finally, garnish with fresh basil leaves and serve.


148148148148148


TabboulehTabboulehTabboulehTabboulehTabbouleh


Bulgur wheat is also known as Pourgouri or cracked wheat,and, like its recipe, Tabbouleh, originates from the MiddleEast. It makes for an excellent accompaniment to meatand poultry dishes, but be warned – substitute fresh mintfor the dried kind at your own peril!

6 oz / 150 g bulgur wheat2 tomatoes½ cucumber6 tablespoons fresh mint, chopped4 tablespoons fresh parsley, roughly chopped1 finely chopped small onion5 tablespoons olive oiljuice of 2 lemonssalt and freshly ground black pepperfresh mint leaves to serve

Place the wheat in a large saucepan of cold water – bringit to the boil and simmer for 15 minutes. Drain in acolander, tip the contents out into a clean, dry tea toweland allow it to cool. Gathering the edges of the towel,squeeze gently to get rid of the excess moisture, thenspread the wheat evenly on a baking tray to allow it to dryfurther.

Peel the tomatoes (by immersing them in freshly boiledwater for a minute or so), cut them into quarters, removethe seeds and chop the remaining flesh into rough chunks.

In a salad bowl mix together the wheat, tomatoes, onion,cucumber, mint and parsley, season well and finally addthe lemon juice. Serve garnished with the fresh mint leaves.

149149149149149

Mediterranean Feta Salad withMediterranean Feta Salad withMediterranean Feta Salad withMediterranean Feta Salad withMediterranean Feta Salad withHerb and Caper DressingHerb and Caper DressingHerb and Caper DressingHerb and Caper DressingHerb and Caper Dressing


Feta has a delicate texture and is smoothly refreshing tothe palette, complementing the capers’ delightful acidytang.

for the salad:1 iceberg lettuce, chopped2 carrots, cut into matchstick-sized batons1 tablespoon capers6 oz / 150 g cubed Feta cheese2 slices white bread, with crusts removed and cut into 1 cm /½” cubessunflower oil

for the dressing:1 tablespoon extra virgin olive oil1 teaspoon red wine vinegar1 tablespoon lemon juice1 tablespoon capers1 oz / 25 g watercress1 large garlic clove, crushed1 tablespoon chives, chopped1 tablespoon fresh parsley, roughly chopped

First make the croutons. Simply fry the bread cubes in alittle hot sunflower oil until golden, and immediately drainon a little kitchen towel. Next, toss together the lettuce,carrots and capers in a large bowl. Mix in the croutonsand cubed Feta cheese. Make the dressing by blendingall the dressing ingredients together in a food processorand pour over the salad.


150150150150150


Mozzarella Salad withMozzarella Salad withMozzarella Salad withMozzarella Salad withMozzarella Salad withHoney and Mustard DressingHoney and Mustard DressingHoney and Mustard DressingHoney and Mustard DressingHoney and Mustard Dressing


This dressing gives a little pizzazz to an Italian classic –but tomato and mozzarella will work just as well if simplydrizzled with a little extra virgin olive oil and balsamicvinegar. It’s best to get good quality mozzarella – low fatvarieties, for instance, just aren’t the same – and althoughthis is a salad in name, it’s at its most effective andappetising if served as a starter.

for the salad:8 oz / 225 g Buffalo Mozzarella cheese3 large tomatoes3 spring onions, choppedfresh basil leaves, to serve

for the dressing:6 tablespoons extra virgin olive oiljuice of 1 lime1 large garlic clove, crushed2 teaspoons runny honey1 teaspoon French mustard2 tablespoons fresh basil, chopped1 tablespoon fresh parsley, roughly chopped

Slice the cheese and tomatoes and arrange them on alarge serving dish with the spring onions sprinkled overthe top. Combine the dressing ingredients together anddrizzle them over the salad. This dish is at its best if dressedand allowed to chill for 15 minutes in the fridge, andshould be removed at least 5 minutes before it is served,garnished with fresh basil leaves.

151151151151151

Rocket and Fennel SaladRocket and Fennel SaladRocket and Fennel SaladRocket and Fennel SaladRocket and Fennel Salad


A simply dressed, slightly spicy and deliciously fresh saladwith a gentle fragrance of aniseed.

1 fennel bulb, finely chopped2 oz / 50 g rocket1 tablespoon black olives2 tablespoons fresh basil, roughly torn or chopped1 red chilli, seeded and finely chopped4 tablespoons extra virgin olive oiljuice of 1 lemonsalt and freshly ground black pepper

Mix the rocket, fennel, olives and basil together in a bowl.Simply dress with the lemon juice, olive oil and seasoning,toss well, and serve, sprinkled with a scattering of redchilli.


152152152152152


Sides and SnacksSides and SnacksSides and SnacksSides and SnacksSides and Snacks

Roast Garlic and Cream CheeseRoast Garlic and Cream CheeseRoast Garlic and Cream CheeseRoast Garlic and Cream CheeseRoast Garlic and Cream Cheese


A simple and impressive snack, ideal as a starter or a sidedish, but not advised to be eaten before a visit to the dentist.

1 whole head of garlic6 oz / 150 g cream cheese1 tablespoon olive oilbread, to serve

Leaving the garlic bulb unpeeled, slice the top one eighthaway from the stem end to reveal the cloves. Place thehead on a square of kitchen foil and drizzle the olive oilover it. Wrap the foil tightly around the garlic and place itdirectly into the embers of the fire or barbecue. Cook itfor 30-40 minutes, by which time the garlic inside shouldbe soft and mushy. Squeeze it out onto hunks of freshbread and top with the cream cheese.

153153153153153

Roasted OnionsRoasted OnionsRoasted OnionsRoasted OnionsRoasted Onions


Onions are simply fabulous roasted – it doesn’t matterwhat sort of onion you use, although you may find redonions require a slightly longer cooking time. Be patientand the result will be soft, translucent and utterly delicious.

4 large onions4 tablespoons olive oilsalt and freshly ground black pepper

Top, tail and peel the onions. Using a spoon or a smallknife dig some of the core away to form a well in the topof each onion. Into these wells pour the olive oil, rubbingany over-spill over the onions. Season each onion welland wrap in kitchen foil with the shiniest side facinginwards. Place them on a barbecue grill for 45 minutes,turning occasionally, or directly into the embers of acampfire for 30-40 minutes.

S I D E S A N D S N A C K S

154154154154154


Garlic and Herb MushroomsGarlic and Herb MushroomsGarlic and Herb MushroomsGarlic and Herb MushroomsGarlic and Herb Mushrooms


These mushrooms make a great accompaniment to justabout anything.

1 lb / 500 g mushrooms2 tablespoons olive oil2 tablespoons unsalted butter1 tablespoon fresh parsley, roughly chopped1 tablespoon fresh coriander, roughly chopped4 garlic cloves, crushedjuice of 1 lemon

Lay a large square of kitchen foil on a flat surface andlightly oil it. Place the washed mushrooms in the centreand sprinkle the chopped herbs and crushed garlic overthe top. Drizzle over the olive oil and break the butter intosmall pieces, distributing it evenly amongst the mushrooms.Wrap the mushrooms in the foil to form a parcel andplace it directly into campfire embers for 15-20 minutes,taking it out to shake the bag occasionally to mix theingredients, or onto a barbecue grill for 20-25 minutes,turning now and then. To serve, open the parcel up andsqueeze the lemon juice over the mushrooms.

155155155155155

Grilled Asparagus with Lemon DipGrilled Asparagus with Lemon DipGrilled Asparagus with Lemon DipGrilled Asparagus with Lemon DipGrilled Asparagus with Lemon Dip


These spears are multi-purpose: they make for a greatstarter, side dish or as part of a vegetarian platter.

1 lb / 500 g asparagus spears2 tablespoons olive oilsalt and freshly ground black pepper4 tablespoons mayonnaisejuice and grated rind of 1 lemon

Rub or brush the asparagus with oil and season well. Placethe spears directly on the grill over hot coals or embersand cook for 3-4 minutes, turning occasionally so they’reevenly crisp and tender. Serve arranged around a smallserving bowl containing mayonnaise mixed with the lemonjuice and rind, and allow everyone to help themselves.


156156156156156


Chargrilled Lemon CourgettesChargrilled Lemon CourgettesChargrilled Lemon CourgettesChargrilled Lemon CourgettesChargrilled Lemon Courgettes


Courgettes, which have little flavour of their own, areperfect for whacking on the barbecue or campfire grill asthey act as a sponge for surrounding flavours. Experimentwith throwing dried herbs (such as rosemary) onto the heatunderneath them for an added, subtle fragrance.

1 lb / 500 g courgettes2 oz / 50 g unsalted butterjuice of 1 lemon2 tablespoons fresh parsley, roughly chopped1 tablespoon olive oilsalt and freshly ground black pepper

Wash the courgettes, top and tail them and slice them inhalf lengthways (i.e. so they are long semi-cylindricalbatons). Steam them for 5 minutes, then drain them well.Next, melt the oil in a large pan and add the butter. Whenit begins to fizzle add the courgettes, then the parsley andlemon juice. Stir to ensure the courgettes are evenly coatedand then pour the whole lot into a dish, seasoning well.Transfer the courgettes from their dish to a grill and cookover hot coals for 3-5 minutes, turning regularly andbasting with the butter mixture while they cook. When theflesh side is a crispy golden brown they’re ready to serve.

157157157157157

Plantain CrispsPlantain CrispsPlantain CrispsPlantain CrispsPlantain Crisps


This Ghanaian recipe makes an unusual but tasty treat.

4 firm plantains2 tablespoons lemon juice4 teaspoons ground ginger4 teaspoons cayenne pepper2 tablespoons vegetable oil

Peel the plantains (under running water to avoid stainingyour fingers), slice them into rounds 1 cm / ½” thick, andsprinkle lemon juice over the pieces. In a separate bowl,combine the ginger and the cayenne pepper. Heat the oilin a heavy frying pan over a high heat. Coat the plantainpieces in the ginger and pepper mixture, then fry them inbatches until they are crisp and golden. Drain the crispson kitchen towel and serve – they’re at their best hot, butare still great cool.


158158158158158


Garlic and Herb BreadGarlic and Herb BreadGarlic and Herb BreadGarlic and Herb BreadGarlic and Herb Bread


A classic barbecue-baked baguette is a must, but if youhave to, you can cheat and put it in the oven at 200ºC /400ºF for 20 minutes. Otherwise, a top tip is to slice theloaf in half and make two foil parcels.

1 French loaf1 tablespoon fresh parsley, roughly chopped1 tablespoon unsalted butter3 large garlic cloves, crushedsalt

Mash the garlic with a little salt to form a paste and mix itinto softened, unsalted butter with the chopped parsley.Make diagonal slices along the length of the baguette,taking care not to chop it all the way through, and smearthe butter mix into the slices. Wrap the baguette in lightlyoiled foil and place it directly into campfire embers for15-20 minutes, on a barbecue grill for 20-25 minutes.It’ll be ready to serve when the butter has all melted intothe loaf, it is heated through, and the crust has darkenedto a deep brown.

159159159159159

Baked PotatoesBaked PotatoesBaked PotatoesBaked PotatoesBaked Potatoes

You could spend a whole, soul-destroying afternoonwaiting for potatoes to bake on a barbecue, and it is anexercise I’d wholly advise against. For campfires, however,they are perfect as the cooking can begin almost as soonas the fire gets going. Rub a little oil into the skin, wrapthem in foil, shiniest side inwards, and place them in thefire. The average potato will take 1 hour to cook – test itwith a skewer to see if it’s tender all the way through –and should be served with little more than salt, pepperand a little butter as a great accompaniment to all dishes.

A barbecue solution is to bake potatoes in the usualmanner the day or morning before. Either re-heat themin foil on the barbecue for 20-30 minutes or, as I prefer,halve them and cross hatch the exposed flesh with a knife.Brush the surface with melted butter or olive oil, seasonwell, and place them face down on the grill for 10 minutes,or until the surface is a golden brown, slightly charred inplaces. Again serve with butter, seasoning and the juiciestfood you can muster.

Roasted SandwichesRoasted SandwichesRoasted SandwichesRoasted SandwichesRoasted Sandwiches

No kidding, these are delicious. Make a big sandwichusing any sort of bread, wrap it in lightly oiled foil andadd it to campfire or barbecue embers for 15-20 minutes.The best fillings are ones that cook as they heat. Myfavourite is a mixture of red Leicester, Cheddar, red onionand mango chutney, safely ensconced in the belly of awhole Grande Rustique loaf. But good old cheese andpickle works just as well – try it and see.


160160160160160


Gruyère RöstiGruyère RöstiGruyère RöstiGruyère RöstiGruyère Rösti


This traditional Swiss dish is perfect for a barbecue orcampfire meal. Make it beforehand, cut it into slices andre-heat it over hot coals when needed.

8 oz / 225 g Gruyère cheese (or mature Cheddar)3 lb / 1 ½ kg Desiree potatoes2 tablespoons fresh parsley, roughly chopped2 oz / 50 g unsalted butter1 tablespoon olive oilsalt and freshly ground black pepper

Boil the potatoes in lightly salted water for 10 minutes –after this time they should be easy to skin. Grab them withoven gloves and let the skin slide off. When cool enough,grate the skinned potatoes into a large bowl, season welland mix in the parsley.

Heat 1 oz of butter and ½ a tablespoon of olive oiltogether in a heavy-based frying pan until the butter startsto fizzle. Add half the potato mix, pressing it down with aspatula so it fills the whole pan evenly. Grate the cheeseover the surface while it cooks, and cover the cheese withthe remaining potatoes, again spreading the mix outevenly. Fry like this for 8-10 minutes over a medium heat,testing with a spatula to see if the underside has gone agolden brown.

Now comes the tricky bit: place a large plate, servingside down, over the top of the frying pan and carefully flipthe contents out onto it – the rösti should come out whole,though it’s not a disaster if you break it a little. Heat theremaining butter and oil in the pan and slide the rösti

161161161161161

back on top of it, uncooked side down. Fry for a further 8-10 minutes.

Flip the rösti out onto a wire rack and allow it to drainand cool. Once cooled, cut it into eighths and refrigeratein a sealed container. To serve as a barbecue side dish,brush both sides of the slices with a little oil and placethem on the grill above hot coals for 2-3 minutes eachside. Works wonderfully with salad, fish and poultry.


162162162162162


Gypsy ToastGypsy ToastGypsy ToastGypsy ToastGypsy Toast


I’m sure I’ve absolutely no idea why it’s called that, butyou might know it better as plain old eggy bread. Simpleto make, this is a campfire classic.

4 medium free range eggsa little milknutmegsalt and freshly ground black pepper8 slices of thick white bread

Lightly beat the eggs with a splash of milk, salt and pepperand, if you want a bit of extra spice, a tiny pinch of nutmeg.Meanwhile, heat some oil in a pan over hot coals (if youdon’t have one with you it doesn’t matter – you can putthe bread directly onto a lightly oiled grill). Place two slicesof bread in the bowl with the beaten eggs (I prefer minewith the crusts chopped off) and allow them to soak up asmuch egg as they can. Remove them with a fish slice andlet any excess egg drip off, then lay them, two at a time, inthe hot oil (or on the grill). After about 2-3 minutes they’llbe ready to turn over, with the underside a golden brown.Flip them and cook the other side for a similar length oftime. Repeat the process until there’s no more egg mix …and then make some more! In camping tradition, servewith beans, grated cheese, sausages and brown saucefor a hearty start to any day.

163163163163163

Breakfast TortillaBreakfast TortillaBreakfast TortillaBreakfast TortillaBreakfast Tortilla


A perfect campfire wake-up call. This tortilla can be cookedin advance, refrigerated and re-heated when needed.Provides all the calories needed for when you go a-wandering along a mountain-top.

4 good pork sausages, finely sliced4 oz / 100 g button mushrooms1 red onion, finely chopped2 medium potatoes, peeled1 large tin baked beans6 large free range eggs2 tablespoons vegetable oil

Heat the oil in a large heavy-based frying pan and addthe chopped onion, the potatoes, either grated or finelychopped, the mushrooms and the sliced sausages. Cookover a medium heat, or over hot embers, for 5-7 minutes,or until the sausages are thoroughly cooked and thepotatoes beginning to brown. Meanwhile, drain the beansfrom their juice and lightly beat the eggs. Pour both ontothe potato and sausage mixture and cook until set.

Either brown the top under a grill if indoors, or flip thetortilla over onto greaseproof paper and return to the panwith a little more oil to cook for a further 2 minutes. Servesliced into wedges. If re-heating, cook in slices on a grillover hot embers for 2-3 minutes each side, or until heatedthrough thoroughly.


164164164164164


SweetcornSweetcornSweetcornSweetcornSweetcorn

What would a barbecue be without sweetcorn?Traditionally the last thing to be ready and the most eagerlyanticipated, corn-on-the-cob epitomises the truly messy,delicious, finger-licking nature of outdoor food. Get itwrapped and ready early and stuff your foil parcels onwherever they’ll fit and you’ll find corn to be a difficultside dish to mess up, or chargrill your corn for a darker,nuttier taste. The two most sage pieces of wisdom I canoffer are these: Firstly, always chop the whole cobs in half,crossways, to form two smaller cobs. They won’t cook anyquicker, but they’ll be easier to find room for, both onyour fire and on your plate. Secondly, if you don’t haveany of those special cob-holding forks, then rushing outand buying some immediately would seem like folly. Abetter option would be to use the sharp, pointy ends ofbamboo skewers (which are ridiculously cheap), hackedoff with a sharp knife and a pair of scissors. Your guestswill thank you for your ingenuity in solving the toothpickproblem, too.

The following ideas, to get you started, assume you arecooking two ears of corn (i.e. when halved, enough forfour people). Remember that cooking on the embers ordirectly on the coals will make the corn a little tougherand crispier (but just as good) than the slower baking ofthe grill. Always serve with a little butter from which yourguests can help themselves.

Classic Corn-on-the-CobClassic Corn-on-the-CobClassic Corn-on-the-CobClassic Corn-on-the-CobClassic Corn-on-the-CobBrush ears of corn with a little melted butter, season welland wrap them in foil. Add them to the barbecue whereveryou can find a bit of space, or directly to the campfireembers. Turn them occasionally and they’ll be ready in

165165165165165

20-30 minutes on the grill, or 10-15 minutes if cookedon the coals or embers.

Chargrilled CornChargrilled CornChargrilled CornChargrilled CornChargrilled CornPlace the ears directly on the barbecue or campfire grill.As they cook, season lightly and brush with a little meltedbutter or olive oil. When the ears are thoroughly brown(and slightly charred) remove them and drizzle with freshlysqueezed lemon juice. Eat immediately.

Spicy Garlic CornSpicy Garlic CornSpicy Garlic CornSpicy Garlic CornSpicy Garlic CornMash a peeled, crushed garlic clove with a little salt toform a paste and mix it into a generous knob of softened,unsalted butter with a heaped teaspoon of chilli powder.Smear the ears with the mixture, wrap them tightly in foil,shiniest side inwards, and cook on the grill, on coals, orin campfire embers, turning occasionally. They’ll take 20-30 minutes on the grill, 10-15 minutes if cooked on theembers.

Coriander Butter CornCoriander Butter CornCoriander Butter CornCoriander Butter CornCoriander Butter CornMix two tablespoons of fresh, chopped coriander into agenerous knob of softened, unsalted butter. Add 1teaspoon of ground cumin, mix well and smear the mixtureover the ears. Wrap the corn tightly in foil, shiniest sideinwards, and cook on the grill or directly on coals orembers until tender – 20-30 minutes on the grill, 10-15minutes in the embers.

Corn-on-the-Cob forCorn-on-the-Cob forCorn-on-the-Cob forCorn-on-the-Cob forCorn-on-the-Cob forCheats and ScoundrelsCheats and ScoundrelsCheats and ScoundrelsCheats and ScoundrelsCheats and ScoundrelsSo, you’re too lazy and impatient to do it the hard way. Worsestill, your barbecue is overflowing with all those swordfish steaks


166166166166166


and mixed grill kebabs. Simple solution: pre-boil sweetcorn for6-8 minutes in unsalted water. Dry off the corn with kitchentowel, then prepare it as with the above recipes. As the corn isalready cooked through all the barbecue will need to do is re-heat it. Cook for 5-10 minutes, turning occasionally, serve andwatch everyone swoon over your speed and efficiency.

167167167167167

DessertsDessertsDessertsDessertsDesserts

The ideal barbecue dessert should be moist, reassuringlymushy and cooling, but with enough spice and oomph tointrigue the palette into wanting seconds. For the recipesrequiring heating, remember that your sausagey, beefygrill will probably want cleaning before you cook a delicatepeach on it.

Sweet Rum PlantainsSweet Rum PlantainsSweet Rum PlantainsSweet Rum PlantainsSweet Rum Plantains


A traditional Jamaican recipe that is simple to prepare.Plantains have a firmer texture than bananas and will notbecome as mushy when cooked. They’re delicious withthis alarmingly good dressing of sugar and rum.

4 plantains4 teaspoons brown sugar4 tablespoons dark rum

Slit the plantains along their lengths, but keep them intheir skins. Wrap each in foil and add them to campfireembers or the grill for 15-20 minutes, turning occasionally.Unwrap the plantains carefully and make a second slitalong the skins parallel with the first, so you have a flapof skin you can pull away to expose the fruit underneath.Serve in bowls, sprinkled with brown sugar and a generoussplash of dark rum.

168168168168168


Baked Honey and Lemon ApplesBaked Honey and Lemon ApplesBaked Honey and Lemon ApplesBaked Honey and Lemon ApplesBaked Honey and Lemon Apples


Apples take a long time to cook so if you’re making themon the barbecue or campfire you’d best get them on early.I assure you they’ll be worth the wait.

4 large cooking apples2 tablespoons runny honeyjuice of 2 lemonsrind grated from 1 lemon1 tablespoon sunflower oil

Leaving the apples whole, remove their cores. Wash, dry,and place each apple on a square of kitchen foil largeenough to wrap it tightly. In a bowl, mix together the honey,lemon juice, rind and oil. Spoon the mixture into the applecore cavities and wrap the foil around each apple. Wrapa second piece of foil round each – this will help keep thejuices in during cooking. Transfer to the barbecue: ifcooking on the grill section you’ll need to turn themregularly and cook for at least 50 minutes. If cooking themdirectly in the embers of the barbecue or campfire leavethem for 30-40 minutes, turning occasionally. Unwrap theparcels carefully and serve with custard or ice cream. Theapples can be cooked in a conventional oven too – followthe same procedure but fill the cavities with the honeyand lemon mix while the apples sit in a baking tray: there’sno need to wrap them. Bake them for 45 minutes in anoven pre-heated to 180ºC / 350ºF.

169169169169169

Iced OrangesIced OrangesIced OrangesIced OrangesIced Oranges


These orange sorbets, stuffed inside orange skins, arehighly impressive and are above all else light, refreshingand tasty. A delicious dessert for a baking hot day.

5 oz / 125 g granulated sugarjuice of 1 lemon12 large oranges8 fresh bay leaves, to serve

In a heavy-based saucepan bring the sugar, half the lemonjuice and 120 ml of water to the boil. After 2 minutes orso you should have a clear syrup – leave it in the saucepan,turn the heat off and put to one side.

Next, slice the tops off 6 of the oranges. You should cutonly the top quarter of the stem end away. Carefully scoopthe flesh of the oranges out into a bowl – but don’t throwthe empty orange skins and lids away as you’ll need themlater: freeze them in a Tupperware box until the sorbet isready.

Grate the rind of the remaining 6 oranges into the sugarsyrup. Squeeze their juice into a bowl, and add the juicefrom the scooped-out flesh of the decapitated oranges –it’s easiest just to sieve it. This should give you a little over1 pint / 600 ml of orange juice, but if you don’t haveenough, top it up with a little bought orange juice, or thejuice of another orange. Pour the juice into the syrup andadd 100 ml more water (about 6 tablespoons) and theremainder of the lemon juice. Taste the mixture – if it’s onthe tart side add a little more sugar and mix well, if it’s toosweet add a little lemon juice for balance.

D E S S E R T S

170170170170170


When it is to your liking pour the mixture into a freezercontainer (e.g. a large Tupperware box) and freeze for 3hours. After this time, remove the sorbet and mix itthoroughly in a bowl to destroy the forming ice crystals.Freeze it for a further 4 hours, checking on it from time totime: the consistency you’re aiming for is firm, but notsolid.

When ready, spoon the sorbet into the frozen orangeshells and set the lids on top. Freeze them until ready toserve. For a final touch, use a skewer to make a hole inthe top of each lid. Thread a bay leaf into each to make afeather in an impressive cap.

171171171171171

Fruity Cinnamon KebabsFruity Cinnamon KebabsFruity Cinnamon KebabsFruity Cinnamon KebabsFruity Cinnamon Kebabs


This recipe will, of course, work with just about any fruit.For a taste of the exotic try it with figs or mangoes.

1 pineapple2 pears2 nectarines8 large strawberries2 tablespoons runny honey2 teaspoons ground cinnamonjuice and zest of 1 orange

Prepare the fruit by peeling and coring the pears andpineapple, removing the stones from the nectarines andhulling the strawberries. Leave the strawberries whole butcut the rest of the fruit into evenly sized chunks. Threadthe fruit chunks onto 8 pre-soaked bamboo (or 4 larger,metal) skewers, alternating fruits as you see fit.

In a small bowl mix together the orange juice and zest,cinnamon and honey. Place the fruit skewers on a grillover hot coals or embers and cook them for 6-8 minutes,turning frequently and basting generously with the honey,orange and cinnamon mix. Serve with cream, ice creamor just on their own.

D E S S E R T S

172172172172172


Baked Passion BananasBaked Passion BananasBaked Passion BananasBaked Passion BananasBaked Passion Bananas


These bananas have an incredible flavour and an evenbetter aroma – with Grand Marnier for an extra bit ofoomph.

4 bananas2 passion fruits8 tablespoons orange juice (freshly squeezed is best)4 tablespoons Grand Marnier liqueur

Peel the bananas and discard the skins. Place each on asquare of kitchen foil large enough to form a parcel. Halvethe passion fruits and squeeze the juice and flesh (pipsand all) equally over the bananas, then sprinkle 2tablespoons of orange juice and 1 tablespoon of GrandMarnier over each. Fold the foil over to form parcels andplace them on the barbecue for 10-15 minutes, or directlyinto the embers of the barbecue or campfire for 5-10minutes. Unwrap the banana parcels at the table to letthe aroma waft out, and serve with thick cream or icecream.

173173173173173

Chocolate BananasChocolate BananasChocolate BananasChocolate BananasChocolate Bananas


The campfire classic – bananas, mushily baked in theirskins, covered in delicious dark chocolate. Incredibly simpleand frighteningly addictive.

4 bananas8 oz / 225 g dark / plain chocolate

Slice the banana skins open along their lengths (but don’tpeel them), and stuff lumps of chocolate in between theskin and the fruit. Wrap each banana tightly in foil to re-close the opening, and place them on the barbecue grillfor 10-15 minutes, or directly into the campfire embersfor 5-10 minutes, by which time the banana should besoft and the chocolate molten. Unwrap carefully and eatimmediately, straight out of the skin.

D E S S E R T S

174174174174174


Baked PearsBaked PearsBaked PearsBaked PearsBaked Pears


Pears, like apples, seem to take an age to cook, but theywork best if baked, rather than grilled, as they softendelightfully.

4 ripe pears (any variety)4 tablespoons crème fraîche1 tablespoon icing sugarjuice and zest of 1 orange

Peel and core the pears and wrap them in foil. Cook themon the barbecue grill for 30-40 minutes, or directly incampfire embers for 20-30 minutes. In the meantime mixtogether the crème fraîche, orange juice and icing sugar.Serve the pears in bowls with this creamy, orangey mixturespooned over the top, garnished with a sprinkling of theorange zest.

175175175175175

Strawberry SyllabubStrawberry SyllabubStrawberry SyllabubStrawberry SyllabubStrawberry Syllabub


Summer without strawberries would be like Wimbledonwithout valiant British defeats at the hands of more capableopponents. Even if there’s nothing else to celebrate thisyear, celebrate the syllabub – refreshing, smooth, creamy,tasty … and ridiculously easy to make.

1 lb / 500 g strawberries2 tablespoons icing sugar3 oz / 75 g caster sugar¼ pint / 150 ml sweet white dessert wine½ pint / 300 ml double cream10 amaretti biscuits

Wash and then hull the strawberries (i.e. remove the greenbits) and purée half of them in a food processor (if youdon’t have one you could mash them through a sieve).Mix the icing sugar into the purée and leave to chill.

Next whisk the sweet wine, the cream and the castersugar together until the mixture forms soft peaks – beprepared to err on the side of caution here as you don’twant to over-whip and have the ingredients separate.Transfer this mixture to a large serving dish and spoon thestrawberry purée mixture over the top. Lightly swirl thetwo together with a fork to give a marbled effect.

Finally, halve the remaining strawberries and arrangethem on top. Roughly crush the amaretti biscuits andsprinkle them over the finished dessert.

D E S S E R T S

176176176176176


Stuffed Blackberry NectarinesStuffed Blackberry NectarinesStuffed Blackberry NectarinesStuffed Blackberry NectarinesStuffed Blackberry Nectarines

Serves 4 or 8Serves 4 or 8Serves 4 or 8Serves 4 or 8Serves 4 or 8Cooking time: 10-20 minutesCooking time: 10-20 minutesCooking time: 10-20 minutesCooking time: 10-20 minutesCooking time: 10-20 minutes

Nectarines have the perfect consistency for a barbecue orcampfire dessert with their fibrous yet bakeable mushiness.Serving them up with a good dollop of crème fraîche is amust-try experience.

4 large nectarines2 oz / 50 g fresh blackberries4 tablespoons brown sugar4 tablespoons lemon juice

Wash and halve the nectarines and remove the stones.Place both halves of each nectarine on its own piece offoil, large enough to enclose the whole nectarine in aparcel. Fill the cavities with blackberries and sprinkle boththe blackberries and flesh with brown sugar and lemonjuice. Push the nectarine halves together (so they look likewhole nectarines again, only with a sweet blackberry fillinginstead of a stone) and wrap them tightly in the foil. Cookon the grill above hot coals for 15-20 minutes, turninghalfway through the cooking time, or directly in the embersfor 10-15 minutes, turning occasionally. Serve with lashingsof ice cream.

177177177177177

Roasted Honey PeachesRoasted Honey PeachesRoasted Honey PeachesRoasted Honey PeachesRoasted Honey Peaches


Like nectarines, peaches maintain their basic shape andflavour when baked or, as in this case, grilled, yet becomedelicately tender and delicious to slurp down withsomething crunchy like the biscuit mix in this recipe.

6 large peaches2 tablespoons almonds4 crushed amaretti biscuits4 tablespoons clear runny honey1 teaspoon ground ginger

Halve the peaches and remove the stones. Place them onthe grill above hot coals, cavity side uppermost. Whilethey cook, brush a mixture of 1 tablespoon of honey andthe ground ginger on the exposed flesh. After 5 minutesturn the peaches over. While the other side cooks, roughlycrush or blend the almonds and amaretti biscuits and mixthe remaining honey into them. After 5 minutes the peachesshould be ready – slightly crisp on the outsides with theflesh soft and a little gooey. Transfer them to serving bowls,and into each cavity add a dollop of the biscuit, nut andhoney mix. Simple, quick and delicious.

D E S S E R T S

178178178178178


Honey Butter PineappleHoney Butter PineappleHoney Butter PineappleHoney Butter PineappleHoney Butter Pineapple


I’ve heard this recipe called Calypso Pineapple – probablybecause it puts you in mind of waves lapping gently at asun-bleached shore, but perhaps also because of whathappens if you leave the rum bottle lying around.

1 large ripe pineapple4 tablespoons runny honey2 oz / 50 g brown sugar2 oz / 50 g unsalted butter6 tablespoons dark rum

Core the pineapple and cut the flesh into 8 equal wedges– you can leave the skin on if you like, and in fact youshould if these are to be eaten without cutlery.

In a saucepan (you can either do this beforehand, or onthe barbecue), combine the honey, butter, rum and sugarand simmer until the sauce starts to thicken. Brush thepineapple wedges liberally with the sauce and grill themover hot coals or embers for 5-10 minutes, or until thesurface of the fruit is an even brown, turning themoccasionally. Serve straight away, preferably with adelicious vanilla ice cream.

179179179179179

Crumbly DelightCrumbly DelightCrumbly DelightCrumbly DelightCrumbly Delight


If you’re strapped for cash and ideas this makes for acheap and surprisingly good dessert.

2 packets butterscotch Angel Delight (or similar instant dessertmix)1 pint milk, or as per dessert packet instructions1 pack hazelnut and chocolate chip cookies

Make the instant dessert with the milk as per the instructionson the packet. Crush the biscuits with a wooden spoonand divide the crumbly result equally between 4 bowls orfor as many people as you have. Pour the dessert mixover each and refrigerate until ready to serve. For extragourmet kudos grate a little milk chocolate over the top ofeach bowl.

D E S S E R T S

180180180180180


DrinksDrinksDrinksDrinksDrinks

Proper refreshment is, of course, nearly as important anelement at a barbecue as the food. If you’re hosting alarge party it’s worth asking your guests to bring theirown booze (which they’re likely to anyway, suspecting youmight not have enough), but it’s also a good idea to havea few tricks up your sleeve and to create drinks a littlemore interesting than cola and squash for anyoneabstaining from alcohol. It is important to remember thatpeople dehydrate easily in the summer if sat aroundoutdoors, especially if drinking alcohol, so wherever youare remember to set out plenty of water. And, as if it needsto be said, be safe and sensible – if you’re driving simplydon’t drink alcohol at all.

181181181181181

The DevilsThe DevilsThe DevilsThe DevilsThe Devils

Simple MojitoSimple MojitoSimple MojitoSimple MojitoSimple Mojito


Minty fresh – but certainly not to everyone’s liking – theMojito is a wonderful summer cooler.

5 fresh, washed mint leaves1 teaspoon caster sugar50 ml Havana club rum (or another light rum)1 lime6 ice cubes, crushedsoda water

Pour the rum, sugar and mint into a hi-ball glass (or onethat holds about 500 ml). Juice the lime and add both thejuice and the remaining squeezed-out segments. Add thecrushed ice, and swirl the contents of the glass about. Topup with soda water and serve immediately.

D R I N K S

182182182182182


Cuba LibraCuba LibraCuba LibraCuba LibraCuba Libra


This special mix will get you all fired up for Revolution. Oryou might talk about it for a bit, anyway, while you waitfor those veggie sausages to cook …

350 ml rum850 ml coke300 ml lime juice (approximately 6 limes’ worth)12 ice cubeslime wedges to serve

Simply combine the rum, coke, lime juice and ice togetherin a pitcher and mix well. Serve with lumps of ice in hi-ball glasses with wedges of lime.

183183183183183

Frozen MargaritaFrozen MargaritaFrozen MargaritaFrozen MargaritaFrozen Margarita


Not too many of these now or you’ll forget all about cookingand your friends will find you later face-down in theherbaceous border, muttering to yourself.

150 ml lime juice (approximately 3 limes’ worth)1 ½ teaspoons caster sugar275 ml tequila150 ml triple sec24 ice cubes, crushedsea salt and lime to serve

In a food processor whizz the crushed ice, sugar, tequila,lime juice and triple sec together. Serve immediately inmargarita glasses (if you have them – otherwise improvise)with wedges of lime. For the professional touch, frost thelip of the glass with salt by wetting the rim with a limewedge then dipping the glass upside-down in a shallowdish of sea salt before you pour in the drink.

D R I N K S

184184184184184


Strawberry DaiquiriStrawberry DaiquiriStrawberry DaiquiriStrawberry DaiquiriStrawberry Daiquiri


Easy to make and an incredibly fresh taste of summer inevery glass, as well as a fair old whack of rum and tequila.

12 oz / 300 g strawberriesjuice of 2 limes150 ml light rum100 ml tequila2 teaspoons caster sugar12 ice cubes, crushed4 strawberries, to serve

Hull the strawberries and put them in a food processor.Add the lime juice, rum, tequila, sugar and crushed ice,whack the lid on firmly and blend until smooth. Serveimmediately and professionally with a strawberry intowhich you have cut a groove at the tip and stuck on therim of each glass.

185185185185185

Raspberry BelliniRaspberry BelliniRaspberry BelliniRaspberry BelliniRaspberry Bellini


This variation on the classic champagne cocktail uses akick of brandy and raspberries, but you can experimentwith other fruits. Great combinations are the traditionalpeach, exotic mango, and fresh summery strawberry.

8 oz / 225 g raspberries100 ml good brandy1 bottle champagne

Wash the raspberries and purée them in a food processor.Force the pulp through a sieve to take out any lumps andpour a little of the sieved purée into four champagne flutes.Add a shot of brandy to each glass and top up with chilledchampagne. Garnish each glass with a fresh washedraspberry and serve.

D R I N K S

186186186186186


The AngelsThe AngelsThe AngelsThe AngelsThe Angels

Iced TeaIced TeaIced TeaIced TeaIced Tea

A really refreshing summer cooler.

Make a large pot of tea in the usual manner, only usedouble the amount of leaves or tea bags. When brewed,strain the tea or remove the bags and allow it to cool.Pour it into a large jug over plenty of ice, lemon slicesand, if you like it a little lighter and more sweet, a largeglass of orange juice.

Strawberry and Banana SmoothieStrawberry and Banana SmoothieStrawberry and Banana SmoothieStrawberry and Banana SmoothieStrawberry and Banana Smoothie


Simple, satisfying, smooth.

12 oz / 300 g strawberries1 banana1 pint / 600 ml natural yoghurt

Wash and hull the strawberries, peel and chop the bananaand place the lot in a food processor with the yoghurt.Blend until smooth, chill well and serve with lumps of ice.

187187187187187

Kiwi, Grapefruit andKiwi, Grapefruit andKiwi, Grapefruit andKiwi, Grapefruit andKiwi, Grapefruit andHoney SmoothieHoney SmoothieHoney SmoothieHoney SmoothieHoney Smoothie


Sharp and sweet, grapefruits are a perfect palette cleaner.White grapefruits will work just as well, but the pink varietygive this drink a wonderful colour.

3 kiwi fruit2 pink or red grapefruits2 tablespoons runny honey1 pint / 600 ml natural yoghurt

Halve the kiwis and scoop out the flesh, seeds and all(you may find it easier, if the kiwis are hard, to peel themwith a sharp knife and chop the flesh). Halve the grapefruitsand using a sharp, thin knife separate the segments fromthe skin. Pour the grapefruit segments into a food processorwith the kiwi fruit, and pour in any of the remaining juice,removing the pips. Add the honey and yoghurt and blendit all together until smooth. Chill well and serve with lumpsof ice.

D R I N K S

Other cookery booksfrom Summersdale:

For a current catalogue and a full listing ofSummersdale books, visit our website:

wwwwwwwwwwwwwww.summersdale.com.summersdale.com.summersdale.com.summersdale.com.summersdale.com

http://www.summersdale.com/

the bbq and campfire recipe book (summersdale cookery)

Documents