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Lorna Milton invited me to be in her “expert hot-seat” and cook 3 barbecue recipes. I thought the use of the term “expert” was a little amusing as I am renowned for being completely unable to light a BBQ! I am fine once (and if) it has got going, but the wait can sometimes be a tortuous one. Anyhow, all worked pretty well this time round and I made Lorna the following very tasty BBQ dishes.
This is a lovely, sticky and sweet marinade which lends itself to pretty well any kind of meat, fish or vegetable.
8 skinless chicken legs/thighs
5 tbsp soy sauce
5 tsp liquid honey
2 tsp five spice powder
3 cloves garlic, chopped
2 cm cube of fresh ginger, chopped
Some freshly ground pepper
15g fresh coriander, chopped
Mix together all the marinade ingredients and marinade the chicken pieces for a couple of hours in the fridge, turning from time to time to make sure all the pieces get well-covered.
Bring the chicken back to room temperature before putting it on grill. Cook the pieces for about 15 minutes on a medium-hot part of the grill, turning them every few minutes to ensure the chicken doesn’t burn. Serve when the pieces are cooked through to the bone.
Mildly spiced lemony tilapia
￼This marinade paste uses mild spices, yoghurt and lemon to add flavour to a plain fillet of tilapia. Tilapia is one of the few fish fillets which can be placed directly on the grill and not fall apart. I have seen the fillets on special offer in a few supermarkets so now is a good time to cook it. This marinade will equally well on salmon or any other firm white fish, as well as most meats.
6 skinless tilapia fillets
For the marinade:
Juice of half a lemon
1 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
Pinch of turmeric
Pinch of cayenne pepper
Good pinch of salt
2.5 cm cube fresh ginger, grated
3 garlic cloves, crushed and chopped
4 tbsp plain yoghurt
A drizzle of vegetable oil
For the yoghurt sauce:
200ml thick yoghurt
A drop of milk
A pinch of cumin
2-3 tsp mint sauce
Mix together all the marinade ingredients and marinade the fish for a couple of hours in the fridge. Make sure the fillets are well coated with the thick marinade. Grill the fillets on the barbecue for 4-5 minutes either side until they are cooked through and have taken on a light golden colour.
Serve with lemon wedges and a minty yoghurt sauce, made by mixing the yoghurt, milk, cumin and mint sauce in a bowl together.
Grilled pesto and parmesan aubergine and cherry tomato salad
Baste both sides of the aubergine slices with the pesto sauce.
Put all the tomatoes onto a skewer and baste them with pesto sauce too.
Grill the aubergines slices and the tomatoes for for approximately 5 minutes on either side, until the aubergine slices are soft in the middle and the tomatoes have started to “burst” a little.
Make a circle on a plate with the aubergine slices, stack the tomatoes in the middle of the slices, scatter with parmesan shavings and drizzle with a little balsamic vinegar before serving.