Barbecue

  • Chicken burgers by Anjum Anand

    Ingredients (Makes 4)For the burgers 400g chicken mince 6g ginger, peeled and finely chopped 10g garlic (approximately 3 large cloves), peeled and finely chopped 1 small onion, peeled, half finely...

  • Ingredient of the week: courgette

    The humble courgette, aka the zucchini if you happen to be from across the pond or down under or the zuccina if you happen to be an Italian, is an...

  • Get to griddling

    Not all of us have a garden which puts paid to one of the finest and tastiest of cooking methods – the barbecue. A heady smoke and a tasty char...

  • Smoking room

    Barbecue in the USA is a whole different kettle of fish to what we do over here. It is the cooking of tough cuts – typically beef brisket, pork shoulder...

  • Twice-cooked beef short ribs

    Ingredients (Serves 4) 4 x beef short ribs (1.4kg/3lb) 2 cloves garlic, peeled 2 onions, peeled and chopped 2 carrots, trimmed and chopped Small sprig of fresh thyme 3 beef...

  • Barbecued steaks with lime and tomatoes

    Ingredients (Serves 4) 4 x 175g/6oz lean sirloin, rump or rib-eye steaks Grated zest and juice of 1 lime Salt and freshly ground black pepper For the sauce 1 tbsp...

  • Tasty burgers with pickled cucumber relish

    Ingredients (Serves 4) 450g/1lb beef mince 1 small green apple, grated 2-3 tbsp freshly chopped chives Salt and freshly ground black pepper English muffins or burger buns, to serve Salad...

  • Grilled mackerel with rhubarb sauce

    Ingredients (Serves 6) 6 fresh mackerel, each weighing about 225g/8oz, gutted and cleaned Salt and freshly ground black pepper 1 lemon, cut into 12 half-slices 15g/½oz butter, melted 1 tbsp...
  • Vietnamese prawn pops with peanut sauce

    Ingredients (Serves 4-6)For the peanut sauce 250ml/9fl oz unsweetened coconut milk, stirred 125g/4½oz peanut butter 1 tsp lime rind, finely grated 3 tbsp fresh lime juice 1 tbsp soy sauce...
  • Sirloin steak paillards

    Ingredients (Serves 4) 4 sirloin steaks, each 200-250g/7-9oz and 1-1.5cm/½-¾in thick, trimmed of all fat and silver skin Extra virgin olive oil Sea salt and freshly ground black pepper 1...
  • Helen Graves’ jerk chicken

    Ingredients 1.5 tablespoons allspice berries, freshly ground 80g dark packed brown sugar 2 teaspoons molasses 4 garlic cloves 1 tablespoon thyme leaves 1 bunch spring onions (about 5) 1/2 teaspoon...
  • Nick Nairn’s Teriyaki Salmon

    INGREDIENTS 4 x 175g/6oz Freedom Food-labelled salmon fillets 1 tbsp runny honey 50ml/2fl oz soy sauce 2 tbsp dry sherry or mirin 1 lemon METHODSoak 10 wooden skewers in warm...
  • Top tips for an asado-style barbecue

    Those inspired by the thought of summer may fancy trying asado-style cooking. It's a popular technique in South America's Pampas region and gives Argentina, Uruguay, Chile, and Paraguay their national...
  • Mango and pork burgers

    Ingredients (Serves 4) 2 tsp arrowroot 150ml/1/4pint Rubicon mango juice 1 tsp Worcestershire sauce 3 Alfonso mangoes, stone removed, peeled and flesh finely chopped 500g/1lb2oz minced pork 4 spring onions...
  • Anchovy and mozzarella bread

    Ingredients (serves 6) 1 baguette 2 balls of mozzarella 1 tin anchovies plus oil 30g butter olive oil Method Pre-heat your oven to 200. Cut the baguette top down two...

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