BBQ recipes hot off the coals
These are prone to sticking, so clean the grill bars with a wire brush before you begin. If they start to catch and burn, slide them a little away from the heat to cook more gently.
Serves 4-6
Ready in 30 mins, plus marinating
1tbsp cumin seeds
1tbsp coriander seeds
1tbsp paprika (unsmoked)
1-2tsp chilli flakes, to taste
1tsp ground turmeric
1tsp ground cinnamon
150g full-fat yoghurt
50g fresh root ginger, grated
2 garlic cloves, finely chopped
Sea salt and freshly ground black pepper 4 skinless chicken breasts, sliced lengthways into strips
6 vine tomatoes, sliced
1 red onion, sliced
Juice of 1 lemon
A handful of coriander, chopped TO SERVE
Naan bread and mango chutney
1 Put the cumin and coriander seeds in a small frying pan set over a medium heat on the hob and toast for 1-2 mins. Transfer to a pestle and mortar, add the paprika, chilli flakes, turmeric and cinnamon and grind to a coarse powder. Transfer to a shallow dish, add the yoghurt, ginger, garlic and some salt and pepper, stirring well to mix.
2 Add the chicken to the marinade and toss well to coat, then cover and marinate for 2-3 hrs in the fridge, or up to 1 day if you have time. 3 When you are ready to cook, light the barbecue and set up the fire for direct cooking (see right). Thread the marinated chicken strips onto 4-6 metal skewers, wrapping and piercing them several times so they’re secure.
4 When the barbecue is hot, clean the grill bars using a wire brush to minimise sticking. Lay the skewers on the grill over the fire and cook for 10-12 mins with the lid down, turning a couple of times, until cooked through (74°C when tested with a digital thermometer).
5 To serve, scatter the tomatoes and onion over 4 plates and season with salt and pepper. Top each with a skewer, then squeeze over the lemon juice and sprinkle on the chopped coriander. Serve with naan bread, warmed on the grill for 2-3 mins, and the mango chutney.
Grilled corn is a winner, and adding one of these butters will elevate it to the next level. They freeze well, so make extra and save some for another day.
Serves 4
Ready in 40 mins, plus soaking and freezing
4 large corn on the cob (ideally in their husks)
100g butter, softened
Sea salt and freshly ground black pepper
FOR THE GARLIC BUTTER
1 garlic clove, crushed
2tbsp chopped mixed fresh herbs (such as chives, parsley, basil, tarragon)
FOR THE HARISSA BUTTER
1tbsp harissa
1tbsp chopped coriander
FOR THE PARMESAN BUTTER
10g freshly grated Parmesan
(or vegetarian grating cheese) 1tbsp capers, chopped
1 If the corn is still in its husks, put them in a sink filled with cold water, soak for 30 mins, then drain. Dampening the husks will create steam as they cook. If the corn is out of its husks, run each one briefly under the cold tap, then wrap individually in 2 layers of foil.
2 Put the softened butter in a small bowl. Use a fork to mash through the flavourings (for either garlic butter, harissa butter, or Parmesan butter), then season well with salt and pepper. Scoop onto a sheet of baking paper and roll up into a neat log, twisting the ends in opposite directions to tighten the roll. Put in the freezer for 20-30 mins to firm up.
3 Fire up the barbecue ready for direct grilling (see p34). Put the corn, either in its husks or in foil wrappers, directly over the fire, lower the lid and grill for 15-20 mins, using tongs to turn from time to time. For the corn in their husks, the husks will be blackened and charred when it’s ready. For the foil-wrapped corn, you will need to unwrap one to test if it’s tender. Serve the corn hot, with slices of the butter to melt over as you eat.