The Barbecue. Alex Hamilton

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      1 lime, juice only (make sure it’s a juicy lime)

      1 tbsp olive oil

      Use your pepper grinder or a pestle and mortar to coarsely grind the black peppercorns – I know it’s time-consuming, but this is the essence of the marinade. (Under no circumstances use ready-ground black pepper – it will make your dish taste of dust.)

      Stir the freshly ground pepper with the sea salt, lime juice and olive oil. Now, if you’re using this as a dipping sauce for grilled prawns or fish, pop most of it into a few little bowls, and once your prawns/fish cubes are barbecued (see here and here), tip them into the mixing bowl with the remaining black pepper dressing. Give them a quick toss, then serve immediately with the little bowls of extra dressing and plenty of paper towels for people to discard their prawn shells and clean up.

      If you’re using this as a pre-cooking marinade, dunk your meat or vegetables into the marinade, then cover, refrigerate and leave to marinate for a couple of hours to overnight before barbecuing.

      WORKS WELL WITH

      Prawns (see here)

      Halloumi (see here)

      Chicken (see here)

      Salmon (see here)

      Beef (see here)

      Tofu (see here)

      Paneer (see here)

       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 СКАЧАТЬ