SIZZLING BBQ TIPS FROM COOKING STARS
STRONG winds meant giant waves battered the coastline yesterday.
A group braved the wild conditions at Porthcawl Lighthouse, south Wales, where the sea crashed against the shoreline.
Waves towered over the 30ft lighthouse, below right, dwarfing watchers.
Meanwhile brave surfers hit the waves at Padstow, Cornwall, below left.
Brits can look forward to hotter weather for the next few days.
HAIRY BIKERS DAVE MYERS & SI KING: “If you’re cooking sausages, find some with a high meat content and don’t prick the skins. You want to keep all the delicious flavours in.
“Avoid using firelighters as they leave a nasty taste in the food.” warns to make sure the BBQ grill is piping hot and the lid is down for burgers.
He says it “incorporates the heat, and gets a great sear on the bottom, so when it comes to turning those burgers they don’t stick”.
PHIL VICKERY: “Steak, gammon steaks and chops taste fantastic on a barbecue. You don’t get that lovely charred flavour on a frying pan at home because you just can’t get it hot enough.”
MARCUS WAREING: “I always light my barbecue a good half-hour before I begin cooking to allow the coals to get up to heat then remain at a constant glow.
“My favourite barbecue recipe is actually for sweetcorn – the light char from the barbecue goes amazingly well with the sweet juiciness of the corn.”
JAMIE OLIVER: “Why do people forget fish? Fish and smoke are such great friends.
“Get a whole trout or side of salmon, throw some oak chips in and cook like the caveman you always knew you were.”
ACTRESS & CHEF LISA FAULKNER: “It can be difficult to tell that the meat has cooked due to the charcoaling, particularly chicken.
“If in doubt, precook in the oven and then finish it on the BBQ to give the same flavour.”
JAMES MARTIN ON HIS TOP DESSERT: “Bananas on a barbecue. In their skins. A little bit of rosemary through the skin. Put them on until they go brown on both sides and they start to split.
“Open that out, serve it with either maple syrup or toffee sauce.”
loves skewer-threaded chunks of pineapple, sprinkled with sugar and “blitzed on the barbecue or under the grill until that absurdly yellow, tropical-sunshine flesh is scorched a deep, golden brown”.
TOMORROW is the start of National BBQ Week, but how do you make sure you can guarantee some grill thrills during lockdown? Thankfully the nation’s celebrity chefs have got plenty of great tips to help you have a flamin’ good time, even during the coronavirus crisis.
Here
reveals how to cook up a storm with some outdoor cooking advice from the very best in the business…
AINSLEY HARRIOTT: “Get your grill up to the right temperature – 10 to 15 minutes for gas, longer for charcoal where the flames must have died down.”
HESTON BLUMENTHAL: “Flare-ups are usually caused by a combination of extreme heat and a build-up of oil. “Reduce the chances of one happening by cleaning your barbecue regularly.”
TOM KERRIDGE: “The bigger the barbecue the better…large ones also allow for different areas of temperature, so you can move things about, cooking them slower or faster.”