Tried and tested, delicious recipe meal ideas for those balmy summer evenings, cooking over a hot grill / firepit.
Spatchcock Chicken with Coconut & Soy
INGREDIENTS | FOR THE BASTE | TO SERVE |
2kg (4lb 8oz) free-range chicken 1 tbsp olive oil sea salt and freshly ground black pepper | 1/2 x 400g (14fl oz) can coconut milk (freeze the rest) 1 garlic clove, finely chopped 2 tbsp soft brown sugar 2 tbsp soy sauce 1 tbsp fish sauce zest and juice of 1 lime | a few sprigs of mint, chopped 2 red chillies, chopped (optional) |
Method:
Fire pit temperature: medium/hot, no flames
Spatchcocking:
Flattening out a whole bird by removing its backbone – is a great way to barbecue a whole chicken because the meat cooks quickly and evenly. We used two of our Skewers inserted crossways through the chicken which makes turning it easy and helps channel heat into the meat.
On a chopping board, use a sharp knife to make a few deep slashes through the meat, on both the breast and legs (this helps the heat penetrate to the middle more quickly). Turn the bird breast-side down on the chopping board and, using heavy-duty kitchen scissors, cut down each side of the backbone. Remove and discard. Turn the bird breast-side up and press down firmly to open it out flat.
Drizzle the chicken with the olive oil and season well with salt and freshly ground black pepper. Lay onto the grill bars, away from the heat source, skin-side up. Rest a heavy object on top to weigh it down; a chapa (see page 8) is ideal, or use a heavy frying pan (skillet). Shut the lid – we used our Roasting Oven. Leave to cook for 45 minutes, checking once or twice and rotating the chicken to make sure it cooks evenly, but leave skin-side up.
Make a baste by stirring together the coconut milk, garlic, brown sugar, soy sauce, fish sauce and the lime zest in a bowl. Reserve the lime for squeezing the juice over the chicken once cooked.
Once the chicken has had 45 minutes skin-side up, turn it over and cook for a further 10 minutes skin-side down with the lid down. Use tongs to slide it directly over the fire and begin to brush with the baste, using a silicone pastry brush. Keep basting and turning for another 10–15 minutes until the chicken is deeply golden and cooked through. The temperature on a digital probe thermometer should read 74°C (165°F).
Lift the chicken onto a serving board then use a large knife to chop it into pieces. Squeeze over the reserved lime juice and scatter on the mint and chillies, if using.
Hasselback Sweet Potato & Charred Green Tomato Chimichurri
INGREDIENTS | |
For the sweet potato and ash salt: 4 Sweet potato 2 tbsp olive oil 2 tsp Cornish Sea Salt 1 tsp chopped rosemary 1 tsp orange zest 1/2 tsp chipotle flakes | For the chimichurri: 500g green tomato 500g curly kale, remove tougher stalks 6 limes 5 cloves of garlic 1 tsp cumin seeds Large bunch of mint Large bunch of coriander 1 red pepper 1 cucumber, sliced 4-6 tbsp olive oil Pinch of smoked sea salt |
Method:
1. Hasselback your sweet potato and rub with oil. Season with an aromatic sea salt blend of rosemary, orange and smoked chilli.
2. Roast over glowing embers for 25-30 minutes. Baste with the chimichurri for the last 10-15 mins roasting.
3. Make your chimichurri by first chargrilling your green tomato, kale pepper and cucumber. After 10-15 mins once they’ve softened and started to blacken, roughly chop and blitz in a food processor with garlic, lime juice, herbs and olive oil. Season to taste and add in cumin seeds.
4. Brush onto the sweet potato as it roasts and serve the cooked potato on a bed of chimichurri.
Salmon, Courgette & Lemon Kebabs
INGREDIENTS | FOR THE HERBY YOGURT SAUCE | TO SERVE |
500-600g skinless salmon fillets 2 medium courgettes 1 lemon 2 tbsp olive oil Sea salt and freshly ground black pepper | 250g Greek yoghurt A good handful of mixed fresh herbs (parsley, coriander, chive), chopped 1 garlic clove, finely chopped | Boiled new potatoes, green salad and sliced avocado |
Method:
1. Cut the salmon into 2-3cm cubes. Use a vegetable peeler to slice the courgettes into thin ribbons. Cut the lemon into quarters and then slice each quarter into 2-3mm slices.
2. To a skewer and thread a piece of salmon onto it, then fold up a ribbon of courgette and thread that on, followed by a piece of lemon. Repeat until you have used all the skewers and remaining salmon, courgettes and lemon slices. Drizzle over the olive oil, season with salt and pepper and set aside.
3. For the sauce, mix the ingredients thoroughly in a bowl, seasoning with salt and pepper to taste.
4. Lay the kebabs either onto the grill or on the kebab rack directly over the fire and cook for a couple of minutes on each side, or until the fish is just cooked through. Using a mental spatula to help turn will help you ease off any areas which are a bit stuck if grilling directly.
5. Serve hot from the grill with potatoes, salad and yoghurt sauce alongside.
We hope you enjoy trying out these recipes, and let us know in the comments which one is your favourite!
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