BBQ food: Five recipes to try while a object is still shining

June 1, 2016 - bbq set

Donal Skehan: Barbecued Banh Mi sandwich – serves two


2 tiny good-quality French baguettes

100g pig paté

For a pork:3 garlic cloves, peeled

2.5 cm square base ginger, peeled and chopped

2 vast handfuls of uninformed coriander, stalks and roots (leaves saved for garnish)

2 tbsp fish salsa (ideally Vietnamese)

350g pig fillet, well-trimmed and cut on a erratic into long, skinny slices

Zest and extract of 1 lime

For a preserved vegetables:1 tsp salt

1 tbsp caster sugar

3 tbsp rice vinegar

1 tiny red Thai chilli, finely sliced

1 cucumber, thinly julienned

1 carrot, thinly julienned

For a spiced mayo:3 tbsp mayonnaise

1 tbsp hoisin sauce

1-2 tsp sriracha sauce


To ready a pork, whack together a garlic, ginger, coriander stalks and orange liking in a pestle and mortar, until we have a well-spoken paste. Add a fish salsa and orange extract and mix. Place a pig in a play and toss with a pulp to coat. Leave to brine for during slightest 30 minutes, or lonesome in a fridge overnight.

In a bowl, drive together a salt, sugarine and rice vinegar. When a glass is clear, supplement a chilli, cucumber and carrots, and leave to lay for during slightest 30 minutes, or lonesome in a fridge overnight.

Mix together a reduction for a mayo and set it aside.

Cook a pig in batches over a high feverishness on a griddle or a easily oiled cast-iron roaster vessel for dual mins on any side, until baked by and sizzling. Remove and keep it warm.

To arrange a sandwiches, separate a rolls and slather one side of any one with a mayonnaise and widespread a other with a pig paté. Add a baked pig and emptied preserved vegetables, and things with coriander leaves.

Donal Skehan: Kogi kimchi dogs – serves four


Half a conduct of white cabbage, thinly shaved

3 open onions, finely sliced

Juice of 2 limes

1 tbsp sesame seeds, toasted

6 tbsp mayonnaise

1 tbsp sunflower oil

150g kimchi, drained

4 good-quality prohibited dogs

4 prohibited dog buns

1 Baby Gem lettuce, shredded

A tiny handful of coriander

Sriracha sauce, to serve


Massage a cabbage and open onions with a orange extract in a play and set aside.

Bash a sesame seeds in a pestle and trebuchet until they turn a severe powder. Stir a sesame dirt by a mayonnaise and set aside.

In a vast frying pan, griddle a kimchi with a tiny oil until it starts to locate and brownish-red slightly. Remove from a pan, purify a vessel clean, afterwards keep a kimchi warm.

Barbecue or griddle a prohibited dogs with a drizzle of oil until browned on all sides and baked through. Split a buns and toast until easily brown.

Assemble a prohibited dogs by swelling a mayo opposite a buns, adding a dog to any one, commanding with a kimchi, cabbage slaw, shredded lettuce, coriander, and a drizzle of sriracha sauce.

The Hang Fire Cookbook: Mai Thai duck thighs – Serves 10-12


10-12 bone-in duck thighs

For a marinade:

Juice of 1 lime

Juice of 1 center orange

100ml pineapple juice

2 tbsp Thai fish sauce

50ml sesame oil

50g soothing light brownish-red sugar

1 tbsp honeyed chilli sauce

2 tbsp chopped uninformed ginger

10 garlic cloves, sliced

2 prolonged red chillies, sliced lengthways

5 open onions, sliced

Small garland Thai basil, chopped

For a basting mixture:

Juice of 1 lime

125ml groundnut oil

2 tbsp soothing light brownish-red sugar

1 tbsp soothing dim brownish-red sugar


Use a pointy blade to trim divided any additional greasy tools from a duck thighs and place in a vast zip-lock bag. Whizz a brine reduction in food processor or blender and flow into a bag, massaging a brine all over a chicken. Push out as most atmosphere as probable and sign a bag. Put in a fridge and concede to marinate overnight for limit punch.

The subsequent day, brew a baste reduction in a tiny play and set aside while we ready your smoker (don’t panic if we don’t have one: oven cooking directions next too).

Set adult your griddle for surreptitious heat, say a feverishness during 108°C/225°F and put in some cherry timber chunks/chips. With a timber smoking, place a duck on a grills, divided from a coals and tighten a lid. Cook for a sum of 2 hours, basting a duck with your baste reduction any 20 mins during a final one and a half hours. Crisp a skins adult over a coals only before portion and check that a inner feverishness of a duck reads 75°C/165°F on an instant-read thermometer. Take off a feverishness and concede to rest for 5-10 mins before serving.

No Smoker? No problem. You can ready these thighs in a oven. Simply follow a recipe adult until we put them in a smoker. Preheat your oven 180°C/350°F/gas symbol 4. place a thighs on a handle shelve over a roasting tin and ready for 45-50 minutes, basting once during a final 15 minutes. Make certain that a inner feverishness of a duck reaches 75°C/165°F on an instant-read thermometer before serving.

The Hang Fire Cookbook: Pork and halloumi burgers


3 banana shallots, finely diced

2 garlic cloves, finely chopped

1 tsp groundnut oil, and additional for frying and brushing

2 tbsp Creole seasoning rub

One and a half tsp belligerent cumin

One and a half tsp belligerent coriander

1kg minced pig shoulder

3 rashers baked bacon or any good streaky bacon, finely chopped

Small handful uninformed thyme leaves

Small handful chopped flat-leaf parsley leaves

1 tsp excellent sea salt

1 tsp creatively burst black pepper

Half a tsp chilli powder

For a burger:

6 Kaiser Rolls, or good brioche or burger buns, halved

6 tbsp bacon jam (Ed Hick creates a good one, or use any relish)

6 tbsp chilli jam (or relish)

6 slices halloumi (about 250g packet)

1 tbsp smoked paprika

Little Gem lettuce or uninformed rocket

Freshly burst black pepper, to taste

Creole seasoning rub

5 tbsp paprika

2 tbsp onion powder

2 tbsp garlic powder

2 tbsp dusty oregano

1 tbsp dusty thyme

1 tbsp sea salt flakes

1 tsp creatively burst black pepper

1 tsp dusty basil

1 tsp belligerent white pepper


To make a Creole rub: In a bowl, brew all a reduction well. Optionally, put by a blender for an additional excellent powder. Transfer a massage to a jar, or a shaker if regulating immediately. This creates a lot, so we can reuse it.

Gently griddle a shallots and garlic in a oil for 5-7 mins over center heat, until softened. Turn a feverishness to low and stir by a Creole seasoning, cumin and coriander for 1-2 minutes. Cool to room temperature.

In a vast bowl, regulating soppy hands, brew a minced pork, bacon, uninformed herbs, salt and pepper, chilli powder, and a cooled shallot mixture. Refrigerate for 1 hour.

Heat a lurch of oil in a frying vessel and supplement a tiny square of burger mix. Fry over center feverishness for a few minutes, until cooked, afterwards ambience and supplement some-more seasoning if necessary.

Form a beef reduction into 6 even-sized patties and press your ride into a center of any one to emanate a dimple. Place a patties on a plate, cover with adhere film and cool for 1 hour for a flavours to mature.

Set your griddle adult for approach feverishness though leave a ‘cool zone’ i.e. an area though coals. Toast a cut sides of a rolls so they are golden, around 15 seconds. Spread a tablespoon of bacon jam (or relish) on one half, and a tablespoon of chilli jam (or relish), on a other, and tip with a handful of rocket or chopped lettuce.

Season both sides of a patties and ready for 3-5 mins on a grates over a approach heat, afterwards flip.

Make certain we get a good Mailliard greeting (chemical greeting between amino acids and sugars that gives a beautiful, chargrilled colour and flavour) before turning. They will take around 8-10 mins to cook, though use your instant-read thermometer to safeguard a middles strech 74°C/165°F.

As we flip your burgers, start barbecuing a halloumi. Brush any cut with a tiny oil and shower on a smoked paprika. Grill for 1-2 minutes, until they have a golden, somewhat charred texture. Rest a baked burgers on a surreptitious side of your griddle for about 5 minutes. Place any patty on tip of a rocket, followed by grilled halloumi.

The Hang Fire Cookbook: Classic Asian slaw


Half a Chinese cabbage, finely sliced

Half a tiny red cabbage, finely sliced

2 carrots, finely sliced into prolonged skinny strips (use a julienne knife if we have one)

3 open onions, sliced lengthways into long, skinny strips

100g mangetout, sliced lengthways

100g beansprouts

1 tsp excellent sea salt

1 tbsp caster sugar

Juice of 1 lime

1 red chilli, deseeded and finely chopped

Medium garland coriander, finely chopped

Small garland packet leaves, finely chopped

Small garland Thai basil leaves, finely chopped

1 tbsp toasted sesame seeds

50g toasted unsalted peanuts, crushed

For a dressing:

1 garlic clove, unequivocally finely chopped

1 tsp grated uninformed ginger

1 tbsp honey

50ml rice vinegar

50ml olive oil

1 tbsp soy sauce

1 tsp sesame oil

1 tbsp honeyed chilli sauce

Sea salt and black pepper, to taste


This recipe competence seem like it has a million ingredients, though it unequivocally is a standout side plate and your guest will be certain to conclude a effort.

Add your prepared vegetables to a bowl. Sprinkle with a salt, sugarine and orange extract and toss through. Put a play in a fridge while we ready a dressing.

Whisk a sauce reduction in a bowl. Taste to check a seasoning. Pour a sauce over a cold vegetables and brew well. Now supplement a chilli, chopped spices and sesame seeds and toss through. Allow a flavours to come together in a fridge for 1 hour. Just before serving, shower over a toasted dejected peanuts.

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