So, where is your BBQ hotspot?

The Peterborough Evening Telegraph - - Food & Drink -

Mar­i­nated meat, colour­ful sal­ads, and ad­ven­tur­ous dress­ings are all very well – but they’re use­less if you haven’t got a good bar­be­cue spot.

Like build­ing up your bri­quettes, stak­ing out a top BBQ lo­ca­tion is fun­da­men­tal if you want to of­fer up smoky, suc­cu­lent, and crispy pieces of meat, fish and veg on a sum­mer’s day.

Ac­cord­ing to re­search, more than half of us do not even know that there are lo­ca­tions all over Eng­land where it is le­gal to bar­be­cue (al­though ap­par­ently that hasn’t stopped 26 per cent of us hav­ing a bar­be­cue where we know we shouldn’t!)

Hap­pily, find­ing lo­cal venues to bar­be­cue is be­com­ing eas­ier ev­ery day, thanks to groups such as Red Trac­tor (an in­de­pen­dent or­gan­i­sa­tion set up to en­cour­age good agri­cul­tural prac­tice) who are work­ing hard to open up the world of cook­ing.

The lat­est cam­paign from Red Trac­tor beef and lamb is called Gril­lo­ca­tions.

“If you’re short of gar­den space or sim­ply fancy a change of scenery... Gril­lo­ca­tions shows you pub­lic places all over Eng­land where it’s le­gal to bar­be­cue,” says spokesper­son and TV pre­sen­ter Andi Peters.

Visit www.sim­ply­beefand­­lo­ca­tions to dis­cover your near­est bar­be­cue-friendly spot.

The web­site also gives vis­i­tors handy in­for­ma­tion on is­sues such as whether dogs are al­lowed, and if there are any toi­lets, play­grounds or park­ing close by.

“Good weather in Eng­land is hard to come by, so when the sun does shine I’m en­cour­ag­ing ev­ery­one to make sure they are ready to take full ad­van­tage,” says Andi.

We asked Fer­nando Trocca of the Gau­cho group, an Ar­gen­tinian res­tau­rant chain which prides it­self on its grill, what to do when the weather, and the bar­bie, heats up...

Why not try this fab­u­lous recipe from Sim­ply Lamb and Beef’s Gril­lo­ca­tions . . .

GOURMET RIB-EYE BR­USCHETTA WITH BEET­ROOT AND LE­MON MAY­ON­NAISE (Serves 4) Cook­ing time: (Based on a 2cm/ ¾inch thick steak) Rare: 2½ min­utes on each side Medium: 4 min­utes on each side Well done: 6 min­utes on each side In­gre­di­ents

■ 4 lean rib-eye, sir­loin or rump steaks

■ 60ml/4tbsp fresh thyme leaves

■ 30ml/2tbsp basil or olive oil

■ Salt and freshly milled black pep­per

■ 1 small cia­batta loaf, sliced

■ 2 small gar­lic cloves, peeled and cut in half length­ways

■ Ex­tra olive oil, for driz­zling

■ Juice of 1 lime

■ 1 x 100g bag salad leaves For the Beet­root and Le­mon May­on­naise:

■ 120ml/8tbsp re­duced calo­rie may­on­naise

■ 2 small cooked beet­root (not in vine­gar), peeled and finely chopped

■ 60ml/4tbsp freshly chopped chives

■ Grated zest of 1 le­mon Method

■ To pre­pare the beet­root and le­mon may­on­naise, place the in­gre­di­ents into a large bowl, sea­son, mix to­gether and chill un­til re­quired.

■ In a shal­low bowl mix to­gether the thyme leaves, basil or olive oil and sea­son­ing.

■ Coat the steaks on both sides with the mix­ture and set aside.

■ Place the cia­batta slices on a clean chop­ping board and rub on both sides with the gar­lic. Driz­zle with the ex­tra olive oil.

■ Lightly toast the slices on a pre­pared bar­be­cue, turn­ing once.

■ Cook the steaks on a pre­pared bar­be­cue ac­cord­ing to your pref­er­ence. Re­move from the heat, squeeze over the lime juice and set aside to rest for 5 min­utes.

■ Trans­fer the bread slices onto 4 warmed plates and spread with a lit­tle of the may­on­naise. Gar­nish with a few salad leaves. Slice the steaks and ar­range over the salad leaves then fin­ish with a spoon­ful of may­on­naise.

Gril­lo­ca­tions shows you lots of places for a


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