Summer Bbq Cookbook

8/2/2019 Summer Bbq Cookbook

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2 Cooking on your barbecue

3 Coriander prawns with mango salad

4 Polynesian scallop kebabs

6 Tandoori snapper with mint relish

7 Tuna with wasabi butter8 Pan-fried swordfish steaks with Mexican salad

10 Chicken yakitori

12 Indian-style grilled chicken breasts

14 Balsamic grilled chicken

15 Glazed pork kebabs

16 Sticky spare ribs

17 Lamb and rosemary burgers18 Luxury beefburgers

20 Fillet steak with roasted shallots and garlic

21 Grilled summer vegetables

23 Grilled asparagus with caramelised shallot dressing

24 Salsa verde

24 Bottled tomato sauce

25 Red onion confit

26 Grilled fruit kebabs28 Homemade ginger ale

29 Mango, peach and apricot fizz

30 Cleaning your barbecue

Contents


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2

Cooking on your barbecueCooking times for different foods depend very muchon the individual barbecue being used. With exper-ience, you will be able to judge the cooking timesvery accurately. The key point to remember is thatif you are using coals, the coals should be ash-greyand radiating heat, but no flames, before you beginto cook. This can take anything from 40 minutes to1 hour, so you must plan ahead.

There are two types of barbecues: covered anduncovered. Because they can be used as an oven

with the cover closed or as a traditional barbecuewith the cover open, covered barbecues are themost useful. If you use your barbecue only for thincuts of meat or fish, a portable uncovered barbecuemay be sufficient.

These cooking times are approximate. They aretotal cooking times, so you should turn the meat orfish over halfway through.

Cooking guidelineschicken joints 40 minutes; drumsticks 2030 minutes;

wings 15 minutes

hamburgers 1015 minutes

lamb chops 1020 minutes, depending on thickness

leg of lamb (on the bone) 30 minutes per kilogram for well done

pork chops 2030 minutes, depending on size

rib of beef 20 minutes per kilogram for rare

sausages 1016 minutes

steak 610 minutes for rare, 1016 minutes for mediumand 1620 minutes for well done

whole small fish 1216 minutes

whole large fish 2030 minutes


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3

seafood& fish

16 green king prawns(about 750 g), peeled,with heads and tails intact

2 green mangoes, finely

sliced4 spring onions, sliced

2 red chillies, seeded andsliced

2 teaspoons brown sugar12 cup fresh mint leaves12 cup snow pea sprouts

For the marinade:

1

4 cup chopped freshcoriander12 cup lime juice

1 green chilli, seeded andfinely chopped

2 teaspoons sesame oil

1 teaspoon cumin seeds

1 garlic clove, crushed

youll need

1 Preheat the barbecue. Soak 16 small bambooskewers in cold water for 30 minutes, to preventthem from burning on the barbecue.

2 Thread the prawns lengthways onto the skewers.3 For the marinade, combine the coriander, one

third of the lime juice, the green chilli, sesameoil, cumin seeds and garlic in a small bowl. Brush

the marinade over the prawns; cover and chill for10 minutes.4 Meanwhile, combine the mangoes, spring onions,

red chillies, brown sugar, mint leaves, snow peasprouts and remaining lime juice in a mediumserving bowl.

5 Cook the prawns for 2 minutes on each side, oruntil cooked through. Serve with bowls of the salad.

now

Coriander prawnswith mango salad

PREPARATION TIME

15 minutes, plus

10 minutes marinating

COOKING TIME

4 minutes

BBQ WITH GRILL PLATE

SERVES 4


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Polynesian scallop kebabs


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5

seafood& fish

PREPARATION TIME

20 minutes

COOKING TIME

10 minutes

BBQ WITH GRILL

PLATE

SERVES 4

1 can (225 g) pineapple pieces in

natural juice2 tablespoons cider vinegar

1 tablespoon soy sauce

212 tablespoons brown sugar

1 teaspoon grated, peeled freshginger

2 teaspoons cornflour

24 scallops (about 600 g)

2 large green capsicums, cut into25 mm pieces

500 g cherry tomatoes12 teaspoon freshly ground blackpepper14 teaspoon salt

youll need

1 Preheat the barbecue. Soak 8 bamboo skewersin cold water for 30 minutes, to prevent themfrom burning on the barbecue.

2 Drain the pineapple pieces and pour the juice intoa small saucepan. Whisk in the vinegar, soy sauce,brown sugar and ginger, and bring to the boil.Blend 1 tablespoon of water and the cornflouruntil smooth and whisk into the pineapple juicemixture. When the sauce returns to the boil, cook1 minute. Remove from heat and keep warm.

3 Alternately thread the scallops, green capsicums,tomatoes and pineapple pieces onto the skewers.Season with black pepper and salt. Cook thekebabs on the barbecue, basting frequently withsauce, about 3 minutes on each side, or untilcooked through.

4 Carefully push the food from 2 skewers onto each

plate. To keep the food from falling apart, use ameat fork and gently slide a few ingredients offthe skewer at a time.

now


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6

Tandoori snapperwith mint relish

1 Cut the fish into four equal portions.2 For the marinade, combine the yogurt, lemon

juice, cayenne pepper, garam masala, garlic,ginger and paprika, then season to taste. Rubthe marinade into the fish, cover and chill for112 hours.

3 To make the relish, mix the mint, chilli, garammasala, lemon juice and sugar together and addsalt to taste. Cover and chill until required.

4 Preheat the barbecue.5 Remove the fish from the marinade and, using

your fingers, gently wipe off the excess marinade.Cook the fish for about 10 minutes, or untilcooked through. Serve hot with the mint relish.

now

PREPARATION TIME25 minutes, plus

112 hours marinating

COOKING TIME

10 minutes


SERVES 4

600 g snapper fillet

2 teaspoons sunflower oil

For the marinade:

2 tablespoons Greek-styleyogurt

2 tablespoons lemon juice

pinch of cayenne pepperpinch of garam masala


1 teaspoon finely choppedginger

3 teaspoons paprika

salt and black pepper

For the relish:

4 tablespoons finelychopped fresh mint12 teaspoon seeded andfinely chopped green chilli12 teaspoon garam masala

1 tablespoon lemon juice

1 teaspoon caster sugar

youll need


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7

seafood& fish

Tuna with wasabi butter

1 teaspoon sesame seeds

a few sprigs each of basil,chives, coriander andparsley

1 teaspoon lemon juice

125 g unsalted butter,

softened1 tablespoon wasabi paste

1 tablespoon soy sauce

3 drops Tabasco

4 tuna steaks, about185 g each

1 tablespoon olive orvegetable oil

youll need

1 Dry roast the sesame seeds in a small frying panuntil lightly coloured then put aside.

2 Finely chop the herbs, reserving a few sprigsfor a garnish, then stir the chopped herbs intothe sesame seeds along with the lemon juice,butter, wasabi paste, soy sauce and Tabasco.

Beat until smooth.3 Shape the butter into a sausage, wrap in foil andchill in the freezer until firm.

4 Preheat the barbecue.5 Brush both sides of the tuna steaks with the oil

and cook for 34 minutes on each side or untilcooked as desired.

6 Cut the butter into rounds. Transfer the steaks tofour plates, place a round of butter on each and

garnish with the herb sprigs.

now

PREPARATION TIME

15 minutes,

plus chilling

COOKING TIME

10 minutes

BBQ WITH GRILL

PLATE

SERVES 4


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8

PREPARATION TIME

15 minutes

COOKING TIME

610 minutes


SERVES 4

2 tablespoons extra virginolive oil

1 garlic clove, crushed12 teaspoon groundcoriander

4 swordfish steaks (about450 g in total)

2 avocados

6 ripe roma tomatoes,chopped

1 red onion, finely

chopped1 fresh red chilli, seededand chopped

6 tablespoons choppedfresh coriander14 cup lime juice

1 can red kidney beans(about 400 g), drained

salt and pepper

85 g mixed salad leavesto garnish

1 Mix the oil with the garlic and the groundcoriander, and season with salt and pepper totaste. Brush this mixture over both sides of theswordfish steaks.

2 Preheat the barbecue.3 To make the salad, peel, stone and chop the

avocados, and mix with the tomatoes, onion,chilli, fresh coriander and lime juice. Stir in thered kidney beans and season to taste.

4 Cook the fish steaks for 35 minutes on each side,or until just cooked they should still be slightlytranslucent in the centre, as swordfish becomesdry if overcooked.

5 Serve the swordfish steaks with the salad and agarnish of mixed salad leaves.

youll need

Pan-fried swordfish steakswith Mexican salad

now


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seafood& fish


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PREPARATION TIME

20 minutes, plus

1 hour marinating

COOKING TIME

1015 minutes

BBQ WITH FLAT PLATE

MAKES 30

3 tablespoons shoyu (Japanese soysauce)

3 tablespoons sake or dry sherry

1 tablespoon sesame oil


1 tablespoon finely chopped fresh

ginger2 teaspoons clear honey

500 g skinless chicken breast fillets,cut into 2 cm cubes

1 large green capsicum, seeded andcut into 30 small cubes

4 large spring onions, cut across into30 pieces

youll need

Chicken yakitori

1 Place the shoyu, sake or sherry, sesame oil,garlic, ginger and honey in a shallow dish andstir together to mix. Add the chicken pieces andspoon the marinade over them. Cover and chillfor at least 1 hour or overnight.

2 Preheat the barbecue. Soak 30 small bambooskewers in cold water for 30 minutes, to preventthem from burning on the barbecue.

3 Thread about 2 pieces of chicken onto theskewers, alternating with one piece of capsicumand one of spring onion, threaded widthways.Cook the kebabs for about 1015 minutes, or untilcooked through, turning from time to time andbrushing with the marinade.

now


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chicken& meat


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1 To make the marinade, put all the marinadeingredients into a large bowl and whisk togetherwell. If you prefer, put the ingredients in a blenderor food processor and process until well blended.

Transfer to a bowl large enough to hold all thechicken breasts.2 Score 2 slits on each side of the chicken breasts.

Place them in the marinade, turning to coat andrubbing the marinade into the slits. Cover andchill for 30 minutes.

3 Preheat the barbecue.4 To make the raita, place the yogurt in a bowl.

4 skinless chicken breastfillets, about 140 g each

sunflower oil for brushing

lemon or lime wedges toserve

sprigs of fresh corianderto garnish

For the yogurt marinade:1 garlic clove, crushed

1 tablespoon finelychopped fresh ginger

112 teaspoons tomato pure

112 teaspoons garammasala

112 teaspoons groundcoriander

112 teaspoons groundcumin14 teaspoon turmeric

pinch of cayenne pepper,or to taste

100 g plain low-fat yogurt

For the raita:

340 g plain low-fat yogurt

1 cucumber (about 300 g),cut into quarters length-ways and seeded

100 g tomatoes, very finelychopped12 teaspoon groundcoriander12 teaspoon ground cumin

pinch of cayenne pepper

pinch of salt

youll need

Indian-style grilledchicken breasts

now


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chicken& meat

PREPARATION TIME

15 minutes, plus


COOKING TIME15 minutes


SERVES 4

Coarsely grate the cucumber, then squeezeto remove as much moisture as possible. Addthe cucumber to the yogurt, together with thetomatoes, ground coriander, cumin, cayenne

pepper and salt. Mix well. Spoon the raita into aserving bowl.5 Cook the chicken breasts for about 1215 minutes,

turning and basting with the remaining marinade,or until cooked through.

6 Transfer the chicken breasts to a serving plate.Add lemon or lime wedges and garnish withcoriander sprigs. Serve with the raita on the side.


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Balsamicgrilled chicken

1 Preheat the barbecue.2 Place the chicken breasts between two sheets

of plastic wrap and beat with a rolling pin to an

even thickness. Brush the chicken with half ofthe combined oil, garlic, honey, lemon juiceand vinegar.

3 Cook the chicken for about 56 minutes on eachside, or until cooked through.

4 Serve the chicken breasts, drizzled with theremaining vinegar mixture, and garnish with sprigsof coriander. Season with salt and pepper.

now

PREPARATION TIME

5 minutes

COOKING TIME

1012 minutes

BBQ WITH FLAT PLATE

SERVES 4

4 skinless chicken breastfillets, about 125 g each

2 teaspoons olive oil


2 teaspoons honey

3 teaspoons lemon juice

3 teaspoons balsamicvinegar

sprigs of coriander togarnish


youll need


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1 To make the marinade, melt the marmalade in asmall saucepan over gentle heat for 12 minutes.Stir in the remaining marinade ingredients and setaside to cool.

2 Trim any fat off the pork and cut the meat into4 cm cubes. Place in a large bowl, pour overthe marinade and stir well. Cover and chill for30 minutes.

3 Preheat the barbecue. Thread the meat cubes,

apricots, zucchini and onions alternately ontofour metal skewers. Grill the kebabs, turningand brushing with the reserved marinade,for about 1215 minutes, or until the pork iscooked through.

now

15

chicken& meat

Glazed pork kebabs

650 g extra-lean bonelesspork

12 dried apricots

2 small zucchini, about

125 g altogether, thicklysliced

2 small red or white onions(about 125 g in total), cutinto quarters

For the marinade:

4 tablespoons finelyshredded orangemarmalade

2 tablespoons orange juiceor sherry

2 tablespoons coarse-seeded mustard12 teaspoon ground ginger12 teaspoon dried thymeor oregano

youll need

PREPARATION TIME

15 minutes, plus



BBQ WITH FLAT PLATE

SERVES 4


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16

Sticky

spare ribs

1 Trim as much fat as possible off the ribs.2 Combine the vinegar, oil, orange zest and juice,

tomato pure, brown sugar, Worcestershire sauce,mustard and chilli powder in a large shallow dish;add the ribs and toss to coat in the marinade.Cover; chill for 3 hours or overnight.

3 Drain the ribs; reserve the marinade.4 Preheat the barbecue.5 Place the ribs in a disposable baking dish. Cook

in a hooded barbecue, turning and brushing withthe reserved marinade, for about 45 minutes, or

until tender.

nowPREPARATION TIME

30 minutes, plus

3 hours marinating

COOKING TIME

45 minutes

HOODED BBQ WITH

FLAT PLATE

MAKES 12

12 meaty pork spare ribs(about 900 g in total)

3 tablespoons red winevinegar

2 teaspoons sunflower oil

large strip of orange zest

150 ml orange juice

1 tablespoon tomato pure

2 tablespoons dark brownsugar

2 tablespoonsWorcestershire sauce

1 tablespoon Dijon

mustard121 teaspoon chillipowder, or to taste

youll need


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chicken& meat

Lamb androsemary burgers

1 tablespoon olive oil

1 leek, finely chopped

1 large green capsicum,seeded and finely diced

2 garlic cloves, crushed

2 tablespoons finelychopped fresh rosemary

500 g minced lamb

1 medium egg yolk

100 g fresh wholemealbreadcrumbs


youll need

1 Heat the oil in a saucepan. Add the leek,capsicum and garlic. Stir well and cook forabout 10 minutes, stirring occasionally, untiltender. Add the rosemary and remove from the

heat. Allow to cool.2 Mix the minced lamb, beaten egg yolk andbreadcrumbs with salt and pepper to taste. Addthe vegetables, scraping any juices from the panand mix with the meat mixture until combined.Divide into eight equal portions.

3 Using wet hands, mould a portion of mixture intoa ball before flattening it into a burger about 9 cmin diameter. Repeat with the remaining mixture

to make 8 burgers. Transfer to a plate, cover andchill for 30 minutes.

4 Preheat the barbecue.5 Cook the burgers for about 57 minutes on each

side, until well browned and cooked through.Serve in bread rolls with relishes and salad leaves.

now

PREPARATION TIME

20 minutes, plus

30 minutes chillingCOOKING TIME

2025 minutes


SERVES 4


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PREPARATION TIME

40 minutes

COOKING TIME

15 minutes


SERVES 4

650 g premium beef mince

3 teaspoons caper berries or capers,drained and roughly chopped

35 g sun-dried tomatoes, finely chopped;if packed in oil, drain and pat dry first

50 g canned anchovy fillets, drained, driedand roughly chopped

1 tablespoon olive oil

2 teaspoons black peppercorns

400 g canned artichoke hearts,

well drained2 tablespoons finely chopped fresh parsley

3 teaspoons lemon juice

30 g pitted black olives, chopped

1 garlic clove, sliced

sprigs of fresh parsley to garnish

youll need

Luxury beefburgers

1 Put the beef mince, caper berries or capers,sun-dried tomatoes, anchovy fillets and half of theoil into a large bowl and mix well.

2 Divide the mixture into four equal portions,shaping each one into a neat burger 10 cm indiameter. Crush the peppercorns with a rolling pinor in a mortar with a pestle and coat both sidesof each burger with crushed pepper, pressing itgently into the meat.

3 Cut each artichoke heart into four sliceslengthways. Heat the remaining oil in a frying panand add the garlic. When the oil starts to sizzle,remove the garlic and set aside.

4 Add the artichokes to the pan and cook for23 minutes until heated through, then stir inthe parsley, lemon juice, black olives and garlic.Remove from the heat and cover to keep warm.

5Preheat the barbecue.6 Cook the burgers for 35 minutes on each side,turning carefully.

7 Serve the burgers on individual plates, spoon overthe hot artichoke hearts with their dressing, andgarnish with sprigs of parsley.

now


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chicken& meat


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20

Fillet steak with roastedshallots and garlic

1 Preheat the barbecue.2 Leave the shallots in their skins and place in a

small bowl. Add the unpeeled garlic. Drizzle withhalf the oil and toss to coat. Cook the shallots andgarlic in a hooded barbecue, turning occasionally,for about 30 minutes, or until tender.

3 When the shallots and garlic are cool enough tohandle, slip them out of their skins and place in asmall mixing bowl. Dress with 2 teaspoons of theoil and the vinegar, stir in the parsley and seasonto taste.

4 Cut any fat off the steaks and rub with theremaining oil and the Worcestershire sauce.Season to taste. Cook steaks for about 5 minuteson each side, or until cooked as desired. Serve

with the garlic and shallot dressing.

now

PREPARATION TIME

10 minutes

COOKING TIME

40 minutes

HOODED BBQ WITH

GRILL PLATE

SERVES 4

500 g shallots, roots andtops trimmed off

2 whole heads garlic, rootsand tops trimmed off

2 tablespoons light oliveoil or vegetable oil

1 teaspoon balsamic

vinegar2 tablespoons choppedfresh flat-leaf parsley


4 lean fillet steaks, about150 g each

1 teaspoon Worcestershiresauce

youll need


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PREPARATION TIME

15 minutes

COOKING TIME

8 minutes


SERVES 4

vegetables

Grilled summervegetables

2 small fennel bulbs (about225 g each), cleaned1 large eggplant (about500 g), cut lengthways intoslices 15 mm thick

4 roma tomatoes, halved

3 large capsicums(preferably 1 green, 1 red,1 yellow), cut into strips15 mm wide12 teaspoon salt12 teaspoon pepper

2 tablespoons orange juice

8 basil leaves, thinly sliced

1 garlic clove, minced

1 teaspoon gratedorange zest

youll need

1 Preheat the barbecue.2 To prepare the fennel, cut off the stalks with

the fronds and set aside. Peel the bulbs andcut vertically into 15 mm slices. Coat the fennel,

eggplant, tomatoes and capsicums with cookingoil spray (preferably olive-oil flavoured) andsprinkle with salt and pepper.

3 Cook the vegetables until tender and evenlybrowned, about 4 minutes on each side, turningonce. Transfer to a serving platter and sprinklewith the orange juice.

4 Finely chop 1 tablespoon of the reserved fennelfronds and mix in a small bowl with the basil,

garlic and orange zest. Sprinkle over the vege-tables. Serve the vegetables warm or at roomtemperature.

now


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23

vegetablesPREPARATION TIME

10 minutes, plus

23 hours marinating


BBQ WITH FLAT PLATE

SERVES 4

500 g asparagus, trimmed

1 tablespoon olive oil6 large garlic cloves

4 shallots

2 tablespoons balsamic vinegar


1 tablespoon chopped fresh thyme, sageand rosemary mixed, or all thyme

youll need

Grilled asparaguswith caramelisedshallot dressing

1 Preheat the barbecue.2 Combine the asparagus and half the oil in a

large bowl and use your fingers to rub it in sothat all the spears are well coated. Cook theasparagus for 1520 minutes, depending on thethickness of the spears, until they are softenedand browned slightly.

3 Peel and quarter the garlic and shallots. Drizzlewith the remaining oil. Cook, turning occasionally,for about 5 minutes, or until golden brownand tender.

4 Place the asparagus, garlic and shallots on aserving platter; season with salt and pepper totaste, and sprinkle with the vinegar and herbs.Serve immediately, or set aside for a few hoursto allow the flavours to mature, then serve at

room temperature.

now


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24

red onion confit

Salsa verdeyoull need

23 cup fresh flat-leaf parsley23 cup fresh basil leaves

1 garlic clove, halved14 cup capers, drained

50 g anchovies, drained

1 tablespoon red wine vinegar

1 tablespoon extra virgin olive oil12 teaspoon Dijon mustard

black pepper

now1 Place the parsley, basil, garlic, capers and

anchovies in the workbowl of a food processorand process until smooth.

2 Transfer the mixture to a bowl and stir in thevinegar, oil and mustard. Season to taste withfreshly ground black pepper. Serve at once, orrefrigerate, covered, for up to 2 days.

Makes about 1 cup

Bottled tomato sauceyoull need

5 kg red tomatoes, roughlychopped

2 cups malt vinegar

4 cups brown sugar

1 teaspoon ground cloves12 teaspoon cayennepepper

4 large green apples,peeled, cored andchopped

4 large onions, roughly

chopped1 tablespoon sea salt

1 tablespoon finelychopped garlic

1 tablespoon gingerpowder

1 tablespoon ground whitepepper

now

1 Place all the ingredients in a non-reactive pan.Cook over a moderate heat until the tomatoes,apples and onions are very soft and pulpy.

2 Push the mixture through a sieve, or run it througha mouli. Discard the residue.

3 Return the sauce to the pan and bring to theboil; remove from the heat and pour into warm,sterilised bottles. Seal the bottles well and storein a cool, dark place for up to 6 months. Ready touse in 4 weeks. Refrigerate once opened.Makes 78, 250 ml bottles


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somethingextra

salsa verde

bottled

tomato sauce

Red onion confityoull need

3 tablespoons olive oil

1 kg red onions, peeledand sliced34 cup caster sugar,warmed

1 teaspoon sea salt12 teaspoon freshly groundblack pepper

4 tablespoons sherry

vinegar1 cup red wine

now

1 Heat the oil in a saucepan. Add the onionslices and cook over a moderate heat for about20 minutes, stirring occasionally.

2 Stir in the sugar, salt and pepper. Reduce the heatto the lowest possible setting, cover the saucepanand cook for 10 minutes. Place the saucepan on aheat diffuser if the heat is still too high.

3 Stir in the vinegar and wine. Cook, uncovered, for2030 minutes, stirring regularly until the mixture

has the same consistency as chutney. Use a meshskimmer to remove any scum that rises to the top.4 Remove the pan from the heat. Ladle the confit

into warm, sterilised jars, cover with a cloth andleave to cool.

5 Seal the jars and store in a cool, dark place for upto 6 months. Ready to serve in 4 weeks. Refrigerateonce opened. Makes about 2, 250 g jars


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Grilled fruit kebabs


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somethingextraPREPARATION TIME

20 minutes

COOKING TIME

67 minutes


SERVES 4

12 medium-sized ripe pineapple

2 just ripe, firm bananas

2 ripe but firm pears

4 ripe but firm fresh figs

2 ripe but firm peaches

juice of 1 lemon

1 tablespoon sugar

cape gooseberries to decorate (optional)

For the raspberryorange coulis:225 g raspberries

grated zest and juice of 12 orange

112 tablespoons sugar, or to taste

youll need

1 Soak 8 bamboo skewers in cold water for30 minutes, to prevent them from burning on

the barbecue.2 To make the coulis, pure the raspberries with the

orange zest and juice and the sugar in a blenderor food processor. If you like, sieve the pure toremove the raspberry pips. Taste the coulis andadd a little more sugar, if necessary. Set aside.

3 Preheat the barbecue. Prepare the pineapple,bananas, pears, figs and peaches, peeling asnecessary and cutting into attractive bite-sizedpieces. Thread the fruit onto the skewers, alter-nating them to make a colourful arrangement.

4 Sprinkle the kebabs with half of the lemon juiceand sugar. Grill them for 34 minutes, or untillightly tinged with brown, then turn over, sprinklewith the remaining lemon juice and sugar and grillfor a further 3 minutes, or until the second side islightly browned and caramelised a little.

5 While the kebabs are being grilled, pull back thepapery skins on the cape gooseberries to form astar-like flower round the fruit.

6 Place 2 fruit kebabs on each plate, drizzle roundthe coulis, decorate with cape gooseberries andserve hot.

now


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28

Homemadeginger ale

1 Bring 2 cups of water and the ginger to the boil ina medium saucepan over moderate heat. Reducethe heat to low, cover and simmer for 25 minutes.Reserving the liquid, strain and discard the ginger.

2 Combine the ginger liquid, sugar, lemon zest,peppercorns and allspice, if using, in the same

saucepan over low heat. Bring to the boil andcook for 2 minutes. Cover the syrup and let standuntil cooled to room temperature. Strain theginger syrup and refrigerate.

3 To serve, pour 14 cup of the syrup into a tall glass.Add 34 cup cold soda water; top with ice andgarnish with mint.

now

PREPARATION TIME

5 minutesCOOKING TIME

30 minutes,

plus chilling

SERVES 8

34 cup thinly slicedunpeeled fresh ginger

1 cup sugar

3 strips (5 x 1 cm) lemonzest

45 whole blackpeppercorns

56 allspice berries

(optional)soda water

8 mint sprigs

youll need


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somethingextra

Mango, peach and apricot fizz

1 ripe mango

1 ripe peach

2 large ripe apricots

500 ml ginger ale

fresh mint or lemonbalm leaves to decorate

(optional)

youll need

1 Peel the mango and cut the flesh away from thestone. Roughly chop the flesh and put it into ablender or food processor. Alternatively, if youare using a hand blender, put the mango in alarge, tall jug.

2 Cover the peach and apricots with boiling water

and leave for about 30 seconds, then drain andcool under cold running water. Slip off the skins.Roughly chop the flesh, discarding the stones,and add to the mango.

3 Pour over enough of the ginger ale just tocover the fruit, then process until completelysmooth. Pour in the remaining ginger ale andprocess again.

4 Quickly pour into tall glasses, preferably over

crushed ice. Decorate with fresh mint or lemonbalm leaves, if you like. Serve immediately withwide straws or swizzle sticks.

now

PREPARATION TIME

1015 minutes

SERVES 4


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30

Outdoor cooking has never been better, but beforeyou fire up the barbecue, make sure its prepared foroptimum performance. A clean machine makes fortastier, healthier meals.

To clean a barbecue, remove the grill grates andclean it inside and out with 2 parts hot water to1 part grease-cutting dishwashing liquid. (With gasbarbecues, if the gas parts are not removable, youllneed to cover them with aluminium foil to prevent

water from getting inside.) Scrub with a nylon brushto prevent scratching, follow with a hot water rinseand towel dry. Finally, apply vegetable oil, using aclean cloth, to the barbecues outside surface. Thatllkeep the barbecue shining and lubricated againstthe elements.

To clean grates, several methods work well. Firstscrub them with a wire brush and the hot water and

dishwashing liquid combination described above. Iftheyre too encrusted for elbow grease alone, spraythem with a proprietary grill and hotplate cleaner,an oven cleaner or coat with a mixture of 2 partsammonia and 1 part water. Place the treated gratesin a garbage bag lined with paper towels, tie the topclosed and stash the bag out of reach of pets andchildren for a couple of hours or even overnight powerful, corrosive chemicals are at work. Take carenot to let the chemical cleaner touch any aluminiumor painted surface on the barbecue. When youreopen the bag to remove the grates, point theopening away from your face to avoid inhaling thepotent fumes. Thoroughly hose off the grates, wipethem down with hot water and dishwashing liquid,then rinse.

If you have a self-cleaning oven, just put thebarbecue grates in the oven and let the intense heatdo all the hard work for you. After cleaning, put thegrates back on the barbecue and re-season withvegetable oil.

Cleaning your barbecueCleaning a barbecue

1 Use a stiff wire brush toremove most of the burnt-on food and grease.

2 Sponge both sides of thegrate, as fat droplets oftencongeal underneath.

3 Re-season and protect thecleaned grate by sprayingit with vegetable oil.


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cleaningtips

When cleaning a gas barbecue, its a good ideato take these additional cleaning and maintenancesteps especially from the beginning of thebarbecuing season: For starters, ensure the gas is turned off at the

tank before cleaning. Inspect gas burners for cracks and corrosion and,

if damaged, replace them. (Replacements areavailable from barbecue specialist shops.)

Using a pipe cleaner or nonmetallic bottlebrush,

clean the tubes, which carry gas to the burners.These tubes make an excellent hiding spot forspiders, whose nests can block the flow of gas andcause an explosion.

Check for leaks in the gas bottle connectors. Brusharound the connections between the gas bottle,the regulator and the hose with soapy water andturn on the gas (see right). If you smell gas or seebubbles, turn off the gas, tighten the connections

and repeat the test. If the gas is still leaking, takethe gas bottle and hose to a barbecue shop.

To clean lava rocks, use a stiff-bristled brush, orremove the rocks and clean them with a degreasingcleaner, available from barbecue specialist shops.As you continue barbecueing through the summer,turn the lava rocks periodically to burn off thedripped grease.

To cut down on the clean-up, burn off grease fromthe grates and rocks immediately after cooking.Leave the fire turned on for 1015 minutes with thecover closed. Let the barbecue cool and then scrapeaway the residue with a wire brush. This job will beeven easier if you lightly coat the grates with a non-stick cooking spray just before you throw on the food.

Brush soap suds over theconnections between thegas bottle and hose, turnon the gas and watch forbubbles.

Summer Bbq Cookbook

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Transcript of Summer Bbq Cookbook