Well it’s August Bank Holiday here in the UK today and also the last Bank Holiday before the Christmas break. Traditionally today is the most popular for barbecuing as it should be the hottest day of the year. The British weather however is so unpredictable and one can never guarantee that it won’t rain.
Looking out of the window, it’s not a promising start. The weather channel however is far more optimistic than I am! Whatever the weather I will still be cooking up some food either outside or using the griddle pan inside.
It’s essential not only to cook your meat properly but also to marinate it in a good and tasty marinade to ensure your meat is tasty and tenderised. Here are a few ideas to really make your BBQ sing.
80ml dark soy sauce
1 large deseeded, thinly sliced fresh red chilli ( leave the seeds in for a bit of heat)
2 finely grated garlic cloves
1 teaspoon of Chinese five spice
2 teaspoons of fresh grated ginger
Marinate for 4 hours or overnight.
200ml of extra virgin olive oil
4 tablespoons of fresh lemon juice
1 medium onion, very finely diced
1/2 teaspoon freshly ground cinnamon
1/2 teaspoon freshly ground cardamom seeds
1 teaspoon dried or fresh thyme leaves
Sea salt and freshly ground black pepper
1 teaspoon freshly ground cumin seeds
1 tablespoon black peppercorns
1 tablespoon allspice
1 teaspoon freshly ground nutmeg
1/2 teaspoon paprika
Marinade for a minimum of 4 hours but preferably overnight.
180ml dark soy sauce
3 tablespoons of white wine vinegar
50g of brown sugar
2 tablespoons of runny honey
2 tablespoons of sesame oil
3-4 tablespoons of grated fresh garlic
2 finely sliced spring onions
1/2 teaspoon of ground black pepper
Pinch of cayenne pepper
To create your marinade, you will first need slice your onions.
Once ready, mix your ingredients together in a bowl and whisk until all your sugar granules have completely dissolved.
Taking your pork ribs, pour over your marinade and turn over to make sure your meat is evenly coated.
Cover your bowl in cling film and leave your ribs to marinade in your fridge for 4-24 hours.
Once you are happy with the length your meat has marinated for, remove your ribs from the bowl and shake off any excess marinade.
Pop your ribs into a pan and leave it to warm up to room temperature before grilling your meat until it is evenly browned on both sides.
60ml of olive oil
60ml of balsamic vinegar
60ml of Worcestershire sauce
60ml of dark soy sauce
10ml of Dijon mustard
6g of minced garlic
Salt and pepper to season
In a small bowl add all the ingredients and mix well.
In a glass bowl, or plastic bag, marinate your favourite meat, or some chicken breast fillets for between 45 minutes to 2 hours in the fridge before grilling.
Make a little extra and keep as a reserve for basting on that BBQ.
500g salmon fillets
1 onion, finely chopped
4 tomatoes cut in half
1 courgette, sliced
1 yellow pepper, chopped
1 teaspoon of medium curry powder
1 tablespoon of olive oil
3 tablespoons of lemon juice
Pinch of salt
Preheat the grill (or the BBQ) to a medium heat.
In a bowl, mix the onion, curry powder, oil, lemon juice and salt for the marinade.
Dice the salmon fillets into 16 pieces then gently place the cubes into the marinade.
Cover with cling film and pop into the fridge for 30 minutes.
Soak 4 wooden skewers in some water before threading the vegetables and salmon alternately until each skewer is full.
Place the fish kebabs onto the BBQ or under the grill and baste with the rest of the marinade and cook for 5 minutes each side or until cooked.
If cooking on the BBQ, be careful not the over cook the salmon because it’ll be very dry!
Serve with some fresh lettuce and a lemon wedge.