The Barbecue. Alex Hamilton
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Название: The Barbecue
Автор: Alex Hamilton
Издательство: HarperCollins
Жанр: Кулинария
isbn: 9780008333980
isbn:
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)
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)
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 СКАЧАТЬ