Recipes

Grilled Salmon and Pineapple Kebabs

Ingredients
For the marinade:
- 2tbsp fish sauce
- 100ml rice vinegar
- 4tbsp sesame oil
- 1 lime (finely grated zest and juice)

For the Kebab:
- 900g salmon
- 1/2 ripe pineapple, peeled
- 100ml toasted sesame seeds

Dressing:
- 50ml fish sauce
- 100ml rice vinegar
- 4tbsp sesame oil
- 2 limes (finely grated zest and juice)
- 1 pot chopped coriander

Salad:
- 1 iceberg lettuce
- 1 peeled cucumber
- 1 pot coriander
- 1 mango
- 500g Watermelon
- 1/2 pineapple
- 1 pot mint
- 50ml toasted sesame seeds
- salt and pepper to taste

Method
Marinade and kebab:
Mix together all the ingedients for the marinade.  Cut the salmon and pineapple into cubes and thread them onto a skewer.. Generously brush the marinade onto the kebabs and leave to marinade for at least 2 hours.  Grill the kebabs carefully at a medium heat for approximately 1 minute on each side (all four sides).  Roll the kebabs in the toasted sesame seeds.

Dressing:
Mix together all the ingredients except for the coriander, which is added just before serving.  pour the dressing onto the salad and kebabs

Salad:
Cut the iceberg lettuce into large pieces.  Also chop the mango, watermelon, cucumber and pineapple into large chunks and mix with the herbs.  Season with salt and pepper and add the toasted sesame seeds.  Top with the dressing just before serving

Roast Chicken

Ingredients
- 1 whole chicken
- salt and pepper to taste

Method
Wash the chicken and, if necessary, remove the giblets.  Then season well with salt and pepper.
Place the chicken on the barbecue and cook using the indirect cooking method – this involves arranging the charcoals on either side of the grate then placing the chicken in the space in the middle.
Place the lid on the Kettle barbecue and lift it only occasionally to baste or to check that food is cooked.  A whole medium-sized chicken should take a couple of hours to cook, depending on the weight, but you’ll know it’s done when the juices run clear when pricked with a fork.
If you want to add different flavours to the chicken, try adding smoking chips, which should be sprinkled directly onto charcoals which have first been heated up for 30 minutes.  The flavour can be further intensified by mixing 2 cups of water with marinades, barbecue sauce, wine or herbs and pouring this into a heavy aluminium foil tray placed in the space between the charcoals.
Or why not try 'Beer Can Chicken', a traditional American barbecue recipe which is becoming increasingly popular here in the UK.  Add a bay leaf and fresh garlic to half a tin of Guinness or beer and then slip the chicken over the can in an upright position, plug the top with an onion and season it with salt, pepper, garlic and tarragon. Barbecue the chicken in the usual way, ensuring it remains upright throughout the cooking process and, once the juices run clear, leave it cool for 15 minutes before carefully removing the hot can.

Lemon-grilled Loin of Pork with New Potatoe Salad and Parmesan Yoghurt

Ingredients
Marinated, Grilled loin of Pork
1 kg sliced loin of pork, off the bone
3 lemons (finely grated zest and juice)
3 crushed cloves of garlic
2 tbsp clear honey
200 ml neutral rape oil
Coarsely ground black pepper
Salt during grilling

New Potato Salad
600 g small new potatoes, washed
1 whole peeled cucumber
1 pack washed baby spinach
1 pack cherry tomatoes
100 g good quality olives (Green or black depending on taste)
1 red onion
1 pot parsley
1 pot basil
2 lemons (finely grated zest and juice)
100 ml neutral rape oil
2 tbsp honey
Salt and pepper

Parmesan yoghurt
150 ml natural yoghurt
60 g finely grated parmesan

Method
Marinated, Grilled loin of Pork
Make a marinade by mixing together the lemon zest, half the lemon juice, honey, oil, garlic and black pepper. Pour the marinade over the pork and leave for at least 2 hours. When it’s time to grill the meat remove the surplus marinade, especially the lemon zest as it can taste slightly bitter if it burns. Grill each side on a medium heat for approx. 6 minutes until cooked right through.

New Potato Salad
Boil the new potatoes in salted water. Next cut the cucumber into small pieces, halve the cherry tomatoes, cut the red onion into strips, and coarsely chop the parsley and basil. Mix together all the vegetables, the olives and spinach in a large bowl. Then make a dressing from the lemon, honey, oil, salt and pepper. When the potatoes are done and you’re ready to serve the salad, mix all the ingredients together thoroughly. Don’t forget to season with salt and pepper. Garnish with parmesan shavings (optional).

Parmesan Yoghurt
Mix together the yoghurt and parmesan.
Season with salt and pepper.

Entrecote Flavoured with Mustard, Cumin and Beetroot

Ingredients
Entrecote
6 large slices of entrecôte
2 red onions, finely chopped
2 tbsp crushed cumin seeds
4 tbsp Dijon mustard
150 ml neutral rape oil
Salt and pepper

Grilled Beetroot And Carrot Salad
6 large beetroots, lightly boiled
2 peeled carrots
2 red onion cut into strips
2 peeled parsnips
50 ml capers
3 pickled gherkins, diced
1 pot fresh chives, coarsely chopped
50 ml dill, finely chopped
1 tbsp Dijon mustard
1 tbsp crushed cumin
1 tbsp clear honey
150 ml neutral rape oil
Salt and pepper

Remoulade Sauce
2 hard-boiled eggs
2 raw egg yolks
2 tbsp mustard
2 tbsp vinegar
50 ml cream, lightly whipped
150 ml soured cream
Finely chopped dill to taste
Salt and pepper

Method
Entrecôte
Beat the mustard and cumin together with the oil.  Mix in the red onion, add salt and pepper.  Brush the marinade onto each side of the meat and grill gently for approx. 3 minutes on each side. 

Grilled Beetroot and Carrot Salad
Cut the beetroot into wedges and the carrot and parsnips lengthways. Grill them, creating an appealing grill pattern. Make a dressing by mixing the mustard, cumin, honey, oil, salt and pepper.  Mix the vegetables with the dressing just before serving. Garnish with dill and chives. 

Remoulade Sauce
Remove the yolks from the boiled eggs. Pass through a sieve or crush with a fork. Mix the boiled yolks with the raw yolks. Add mustard, vinegar, salt and pepper. Then add the cream and soured cream. Mix in some dill just before serving.

Grilled Orange Chicken with Warm Root Vegetable Salad and Chilli and Citrus Curd

Ingredients
Chicken
6 large chicken breasts
1 orange (zest and juice)
2 crushed cloves of garlic
1 tbsp chilli powder
100 ml oil
Salt and pepper

Warm Root vegetable Salad
3 peeled parsley roots
3 peeled carrots
3 peeled parsnips
½ peeled Swede
100 ml neutral rape oil
50 ml freshly squeezed orange juice
1 red onion, finely chopped
Chopped fresh dill
Chopped fresh chervil
Chopped fresh chives
Salt and pepper

Citrus Curd
1 lemon (finely grated zest and juice)
1 orange (finely grated zest and juice)
4 egg yolks
150 g butter, room temperature
1 tbsp sambal oelek
Salt and pepper

Method
Chicken
Mix together the ingredients for the marinade and brush onto the chicken breasts. Leave for approximately 2 hours. Grill the chicken breasts on a medium heat to create attractive grill stripes and a tasty grill flavour. Finish cooking in the oven for approximately 10 minutes at 150°C.

Root vegetable Salad
Cut the root vegetables lengthways and grill to create the appealing grill stripes and good flavour until slightly soft. Finish roasting in the oven with a little oil if they are still too hard. Add the other ingredients just before serving. Season with salt and pepper.

Citrus Curd
Whisk together the egg yolks, finely grated zest and juice. Warm gently on a medium heat while whisking until the mixture has thickened slightly. Remove from the heat and add the butter. Continue whisking strongly all the time. Add the sambal oelek and season with salt and pepper.