The Barbecue. LR Hamilton
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WORKS WELL WITH
Prawns (see here)
Halloumi (see here)
Chicken (see here)
Salmon (see here)
Beef (see here)
Tofu (see here)
Paneer (see here)
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)
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
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