The Barbecue

LEMON, OREGANO & GARLIC

MARINADES

I love the Mediterranean flavours in this simple, effective marinade. This will make enough for at least 750g of whatever you want to barbecue. Do note, if you’re going to use it for fish or prawns, omit the lemon juice and squeeze it over at the end instead – the fish will ‘cook’ if left to marinate in the acid.

1 lemon, zest and juice

20g fresh oregano, leaves finely chopped

3 tbsp olive oil

Freshly ground black pepper

2 garlic cloves, finely grated

2 tsp sea salt flakes

Mix all the ingredients together in a large bowl. Tip your prepared meat, fish, veg or a mixture into the marinade, mix well, then cover and refrigerate for a couple of hours to overnight until you’re ready to barbecue.

WORKS WELL WITH

Chicken (see here)

Beef (see here)

Pork (see here)

Lamb (see here)

Paneer (see here)

Tofu (see here)

TANDOORI SPICES & YOGURT

MARINADES

Probably my favourite marinade, but then I’m biased because the smell of tandoori spices on a barbecue just makes me think of summer. This recipe will make enough for at least 750g of whatever you want to barbecue. Do note, if you’re going to use it for fish or prawns, omit the lemon juice and squeeze it over at the end instead – the fish will ‘cook’ if left to marinate in the acid.

6 tbsp natural yogurt

1 tbsp olive oil

1 large lemon, zest and juice

5 garlic cloves, grated

5cm ginger, peeled and grated

2 heaped tsp ground cumin

1 tsp ground turmeric

2 heaped tsp smoked paprika

1 tsp mild chilli powder

A good grind of freshly ground black pepper

1½ tsp sea salt flakes

Mix all the ingredients together in a large bowl. Tip your prepared meat, fish, veg or a mixture into the marinade, mix well, then cover and refrigerate for a couple of hours to overnight until you’re ready to barbecue.

WORKS WELL WITH

Salmon (see here)

Chicken (see here)

Beef (see here)

Chorizo (see here)

Vegetables (see here)

Halloumi (see here) Paneer (see here)

ROSEMARY, CAYENNE & BROWN SUGAR

MARINADES

This rich, sticky, sweet and spicy marinade with rosemary will make your garden smell incredible. For an even more intense rosemary hit, after you’ve stripped the rosemary sprigs of needles, use them as mini skewers for whatever you’re barbecuing. This recipe will make enough for at least 750g of whatever you want to barbecue. Do note, if you’re going to use it for fish or prawns, omit the lime juice and squeeze it over at the end instead – the fish will ‘cook’ if left to marinate in the acid.

20g fresh rosemary sprigs

1 lime, zest and juice

1 tsp cayenne pepper

2 tsp sea salt flakes

3 tbsp olive oil

2 heaped tbsp dark brown sugar

Strip the needles off the rosemary sprigs, then finely chop them and mix with the other ingredients in a large bowl. Tip your prepared meat, fish, veg or a mixture into the marinade, mix well, then cover and refrigerate for a couple of hours to overnight until you’re ready to barbecue.

If you’re going to use some of the rosemary sprigs as skewers, use something sharp to pierce the food first before threading it on to the rosemary.

WORKS WELL WITH

Chicken (see here)

Beef (see here)

Pork (see here)

Lamb (see here)

Paneer (see here)

Tofu (see here)

MEXICAN CHILLI PEANUT SAUCE

This spicy chilli peanut sauce is so addictive that you will want to put it on everything – I’ve been known to have it in a cheese sandwich. You will need chiles de árbol for this recipe, which are very easy to find online – it’s worth getting them to be able to whip up a batch of this sauce.

Makes: 1 jar, to keep in the fridge

2 tbsp olive oil

4 chiles de árbol, deseeded

1 garlic clove, peeled

150g unsalted blanched peanuts

Sea salt flakes

Heat the olive oil in a large frying pan and add the chiles de árbol, garlic and peanuts. Fry them over a medium-low heat, stirring frequently, for about 10 minutes, until all the peanuts are an even golden brown.

Tip everything on to a plate and leave to cool down for about 15 minutes.

Transfer everything to a blender or food processor, along with a teaspoon of sea salt and 150ml of water. Blitz until smooth, adding more water a tablespoon at a time until you have a sauce about the consistency of double cream. Taste, adjust the salt, and keep in a jar in the fridge for up to a week.

WORKS WELL WITH

Any Peppercorn, Salt & Lime flavoured skewers (see here)

Classic or Sticky Hot Chipotle Ribs (see here and here)

Pollo al Carbón (see here)

Whole veg with Chilli, Lime & Coriander Dressing (see here)

Grilled Fish Tacos (see here)

Barbecue Brisket (see here)

HOT SATAY SAUCE

Sambal oelek is an Indonesian chilli paste made primarily from crushed chillies and vinegar. Sambal refers to the chilli sauce, while oelek, a word of Dutch origin, refers to a stoneware dish, similar to a pestle and mortar, which is used to crush spices in Indonesian kitchens.

Makes: about 300ml, enough for 4

4 garlic cloves

4 shallots, peeled, roots removed and halved

2 tbsp sambal oelek paste

2 tbsp vegetable oil

A pinch of chilli flakes

200g peanuts, toasted and lightly crushed

200ml coconut milk

100ml water

1 tbsp brown sugar

½ lime, juice only

Sea salt flakes

Place the garlic, shallots and sambal oelek in a food processor and blitz until a smooth paste is formed.

Heat a heavy-based pan and add the oil. Once the oil is sizzling, empty the contents of the food processor into the pan along with the chilli flakes. Turn the temperature down and cook over a low heat for 20–30 minutes. You are looking for an obvious change in the colour of the paste – it will go from a bright to a more muted, terracotta red.

Next, add the peanuts to the pan along with the coconut milk and water. Mix together and simmer gently for a further 5 minutes. If you think it looks a little thick, add some more coconut milk and water. After 5 minutes, remove from the heat and add the sugar, lime juice and a generous pinch of sea salt. Serve immediately, or keep in a sterilised jar in the fridge for up to a week.

WORKS WELL WITH

Chicken skewers (see here)

Beef, pork or lamb skewers (see here)

Salmon skewers (see here)

Whole Aubergine (see here)

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