insideKENT Magazine Issue 89 - August 2019 | Page 158

OUTDOORLIVING
SUMMER BBQ CONT.
SERVE WITH…
(Not So) Secret Burger Sauce,
www.cranble.com
Ingredients:
• 1 tsp of onion relish
• 1 pinch of celery salt
• 1 tsp of chipotle hot sauce
• 3 tbsp of mayonnaise
• Half an onion, finely diced
• 1 pinch of mustard powder
• 1 tbsp of ketchup
A BIT ON THE SIDE…
Roast New Potato, Kale, Beetroot and Dill Salad (4), www.lovepotatoes.co.uk
Method:
Put all your ingredients into a bowl and mix well,
set aside until ready to use.
Ingredients: Method:
• 200g new potatoes,
cut into wedges
• 2 small cooked beetroots,
cut into wedges
• 100g kale, stems removed
• 1 bunch of dill, chopped
• 10g sesame seeds
• 15ml sesame oil
• 15ml rapeseed oil
• 1 tsp sherry vinegar
• 75ml low fat natural yoghurt
• Low-calorie olive oil
cooking spray
• Salt and pepper to season 1. Heat the oven to 200°C.
2. Boil the potatoes for 6 minutes, then roast in a little oil until
golden and crisp.
3. Cut the potatoes into wedges then set aside.
4. Spray the kale with the cooking spra y and season well. Roast
until crisp, turning occasionally (about 10 min utes). Set aside.
5. Mix the dressing ingredients together.
6. Mix the beetroot with the kale and dill, season and toss through
the potatoes and serve with the dressing.
TIPS AND TRICKS FROM THE EXPERTS…
While we’re in no way doubting your BBQ expertise, it’s always good to know how the experts
do it, so we’ve picked the brains of a few celebrity chefs to give you a helping hand.
Chef, Gizzi Erskine, www.groovyfood.co.uk:
“The Groovy Food Company’s Organic Coconut Sugar has
a delicious rich toffee caramel taste. It’s great in condiments
and sauces, which I cook from scratch. It delivers a real depth
of flavour to any homemade chutney, and is delicious served
alongside cold meat and a c heeseboard. It’s also ideal f or
creating a rich teriyaki marinade for salmon or chicken. A
tablespoon of coconut sugar also adds a sweet, caramel glaze
to stir-fried meat dishes; I use it in m y Vietnamese caramelised roast pork and is the best
substitute for palm sugar in South East Asian curries.”
Chef and Great British Bake Off star,
Selasi Gbormittah, www.swearbyit.com:
1. Always marinade the night before to ensure your dishes
have added flavour.
2. Speed things up b y popping vegetables in the o ven for
15 minutes before, then finish them up on the barbecue –
perfect for a last-minute get together when the sun decides
to shine!
3. Rotate, r otate, r otate! K eep tur ning y our mea t and
vegetables constantly as you barbecue.
4. For added flavour and to ensure your food doesn’t get stuck to the grill, brush with Vita
Coco Coconut Oil as you cook
5. Get those tunes going! Music is essential when you are barbecuing!
158
Indian food writer and chef,
Anjum Anand,
www.thespicetailor.com:
1. Marinate overnight. There are a
couple of tricks w hen it comes to
preparing meat for the barbecue .
Firstly, and perhaps the most
important, in volves marina ting
meat overnight in the fridge before
bringing it back up to r oom
temperature before cooking. For an
extra juicy and tender dish, slash or
pierce the chicken, pork or beef with a fork to allow the marinade
to sink deep into the flesh.
2. Use a ‘natural tenderiser’ when cooking with red meat. Essential
to any standout barbecue is well-prepared and tender meat. When
choosing your ingredients, try using a natural tenderiser, such as an
acidic citrus juice, which helps to break down muscle fibres and soften
the meat. A favourite of mine is g rated raw green papaya, which
makes a world of difference and the meat juicer and more succulent.
3. It’s not all about the mea t! For those w ho ar e a little mor e
experimental on the barbecue, why not try cooking with fish. For the
best results, score the fish four times on each side and drizzle over
some lemon juice and a sprinkling of light salt before thickly laying
on a marinade. Remember to taste this before adding it to the fish
– a perfect marinade should be salty and tang y. Overall the result
should be a smoky, light and spicy flavour that’s difficult to resist.