BBQ Salted Sardines with Cucumber & Onion Salad

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My BBQ Salted Sardines with Cucumber & Onion Salad

serves 4

INGREDIENTS

• 8-10 sardines, depending on size
• flaked sea salt
• slices of sourdough bread

FOR CUCUMBER & ONION SALAD:

• 1 cucumber, sliced thinly in rounds 
• 1 large red onion, sliced thinly
• 300ml apple cider vinegar
• 2tsp caster sugar
• 2tsp salt
• 1tsp cumin

Method

For the salad, in a bowl mix the vinegar with sugar, salt and cumin. Add the cucumber and onion, mix and leave at room temperature for one hour. Can be made a week in advance and kept in the fridge.

Pat dry the sardines, brush with olive oil and season well with flaked salt and grill on the BBQ for 4-6 minutes depending on the size. Leaving alone and turning only once when cooking. Allow to rest for 5 minutes.

Serve the sardines on top of sourdough bread slices to absorb the juices with the cucumber and onion salad on the side.

BBQ Beef Short Ribs with Pear, Walnut & Blue Cheese Slaw

British summertime is here! PANIC… Everyone BBQ!!!

That seems to be the supermarket's strategy year in year out in this country, it's like end of days every weekend in the aisles with bags of briquettes crammed in every available space and deals on sausages and chicken cuts.

I’ve said for some time now that although I like BBQs, I’ve always just preferred the idea of eating good food outside. The Italians do this right with ‘al fresco’ dining. For a while, I have romanticised of 8-course lunches on white linen tables with seafood, pasta, meats and wine to match. All spread over 4-5 hours in a meadow with friends and family on a hot sunny day. Although admittedly this probably comes from watching too many Godfathers and mafia themed films.

See I find the idea of burnt sausages, chicken cuts and over/under-cooked steaks and a potato salad a little dull to be honest.
However in the past 4-5 years this has all changed over here in Blighty. The continuing popularity of North American BBQing in street food and relaxed dining scene with many small businesses emerging across the UK shows just how serious we are about cooking over coals. And with events like Grillstock (meat, music & Mayhem!) being held throughout the country showcasing not only up and running business but also awards and competitions for amateurs and enthusiasts, BBQing has now been raised to another level. I was lucky enough be invited to be a judge at the Grillstock Manchester in the 'Chefs Choice’ category and over the weekend got to hang with traders, Dr. BBQ and drinking buddy Dr. SweetSmoke.

This is what I learnt, use the right equipment, use the best quality ingredients and don’t rush. The time and passion that goes into BBQ is what makes it so special with most recipes taking between 3-12 hours, low and slow (also giving lots of time to socialise ;) So with a weekend spent asking questions and happily being given answers (thank you guys). I’ve come back with a recipe that is simple but tastes great. I'm using beef short ribs that are for me the 'King of BBQ' meats and has such deep and meaty flavour. I’ve decided not ‘smoke’ them as I find it can be a little too overpowering and by marinating overnight with the dry rub I think it will add more than enough flavour. 

The slaw with the creamy blue cheese, sweet pear and crunch from the cabbage works perfectly with the dark, charcoaled ribs. I also served with homemade triple cooked chips making it a special feast. Sautéed new potatoes will work just as well if deep frying is a bit too much. Many thanks to Team Smokin' Penguin for the amazing rub, it packs so much flavour and really made the dish. Also Dr. Sweet Smoke (thanks, Al) for answering all my never ending questions.

Oh, as I got to explain my visions of ‘al fresco’ dining over a late beer or two with Dr. Sweet Smoke to which in a slight southern drawl he replied… “Andy, grow some balls and man up, boy. It's all about BBQ!" Indeed, it is :)

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serves 4

INGREDIENTS

FOR THE Beef Short ribs:

• 4 large beef short ribs on the bone
• 1 cup/large handful of smoking penguins beef rub or any other BBQ dry rub
• 2/3 bottles of beer of your choice

FOR THE Pear, walnut & Blue Cheese Slaw:

• 1/2 small head of white cabbage cored & thinly sliced
• 1 pear, cored and julienned (skin on)
• 1 banana shallot or red onion, thinly slicked
• 1 handful of roughly chopped walnuts
• 100g blue cheese
• 2 tbsp mayonnaise
• 4 tbsp soured cream
• 2 tbsp cider/white wine vinegar
• 2 tbsp chopped parsley
• salt & pepper

Equipment 

• BBQ (kamado ideal)
• baking tray and wire rack (that fits into your bbq with lid on)
• tongs
• baster
• large mixing bowls

METHOD

For the Beef Short Ribs: 

The night before place the ribs into a large bowl and scatter all over with the dry rub mixture, toss a few times to combine then individually wrap each rib tightly in clingfilm and refrigerate overnight.
*Don't be tempted to use olive oil as it creates an additional barrier and doesn't let the rub penetrate into the meat. 

The next day, before noon, if you want to be eating at a sensible time ;) Take the ribs out of the fridge and allow to come up to room temperature.

Light your BBQ and allow the coals to come up to a high heat. Seal of the ribs, getting caramelisation and a deep brown colour all over. Remove from the grill and rest the ribs on a baking tray with the wire rack. 
Add heat defectors to the BBQ if applicable or push the coals to one side for lower temp cooking. Return the grills back and place lid back on. Using vents on top and bottom of BBQ ‘choke’ the airflow to reduce the cooking temperature to 125C or 250F.
Once the above temperature has been reached, remove the lid from the BBQ and place the baking tray with ribs on the grill. Pour the beer over and around the ribs leaving a gap between the beer and ribs on the baking tray (the steam from the beer will keep the ribs moist while cooking). Make sure not to submerge the ribs in beer and end up braising them.

Return the lid and cook for around 5 hours, topping up with beer if necessary and basting every hour. After the 5 hours, cover the tray tightly with foil and cook for a further hour, this method giving the ribs an extra injection of moisture.

Remove the foil and cook for a further hour again without basting to create a delicious BBQ ‘bark’/crunchy crust and remember to rest for at least 20 minutes before serving.

Keep an eye on the temperature while cooking making sure you maintain low and slow.

 

For the Pear, Walnut & Blue Cheese slaw:

In a small bowl mix, all the wet and dairy ingredients until well combined. Then in a large bowl combine the pear, cabbage, shallot, and parsley. Pour the wet mixture over and stir through to combine. Season with salt and pepper and top with a handful of chopped walnuts. 

Serve together on a large board with plenty of yummy beers.

*Remember timing is the key to food service. While the ribs are resting, this gives you time to clear down and mix the slaw. 

BBQ Rump of Lamb with Cumin Rub

Perfect if you do not have time to marinade, the dry rub quickly creates a 'crust' around the lamb whilst cooking, keeping in the moisture too.

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Ingredients

• 2 lamb rump steaks
• 3 tbsp olive oil

For the dry rub:

• 2 tbsp toasted cumin seeds
• 1 tbsp toasted coriander seeds
• 1 tsp black peppercorns
• 1/2 tsp sweet paprika
• 1 tsp cinnamon
• 1/2 tsp mixed spice
• 3 cloves minced garlic
• Zest of 1 lemon
• 1 tsp Maldon sea salt

Method

Toast the cumin seeds and coriander seeds. Crush in a pestle and mortar along with the peppercorns. Add the remaining ground spices and garlic.

Rub the lamb steaks with olive oil and roll in the spice mixture.

Place on the barbecue and cook for around 20-30 minutes or as long as desired.

Serve with my Almond Hummus for a perfect match. 

Whole Mackerel with Orange, Chilli & Olive Oil

A super easy and quick dish to make using the heat from the BBQ to steam the fish inside the foil.

Open at the table in front of your guests for an intense citrus and spicy aromas guaranteed to win everyone over.

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Ingredients

• 4 whole mackerel
• 4 red chillies
• 2 oranges, zest and juice
• Drizzle of olive oil
• Salt and pepper to taste

Method

Place one fish on tin foil large enough to shape into a sealed bag. Chop the chilli and place around the fish add zest and juice of the orange and drizzle with olive oil. Salt and pepper to taste. Seal tin foil to create a bag. Repeat for all fish.

Place on BBQ for about 15 minutes.

Almond Hummus

With a hint of lemon and garlic, my nutty twist on classic hummus is full of Mediterranean flavours and perfect with lamb or any grilled meat.

Ingredients

• 250g ground almonds
• Juice of 3 lemons
• 1 tbsp minced garlic
• 2 slices white bread
• 600ml olive oil
• 300ml water
• 
  

Method

Soak the bread in water for a minute.

In a food processor, blend the garlic, almonds and bread together. Add lemon juice to taste and adjust consistency with water if necessary.

When smooth, very slowly add olive oil as if you were making mayonnaise.

BBQ Prawns with Roast Chilli Salsa

It's getting closer to kick off here in Salvador. There is a real party vibe from all the football fans. There is no other country that loves their football like they do here in Brazil, and I was just about to watch a live match. I hooked up with Paulo, he's a big supporter of the local street food and the local team Bahia Esporte Clube. I had some amazing street food outside the stadium, but I wanted Paulo to show me around inside the stadium. Paulo explains to me that Itaipava Arena Fonte Nova is brand new built for the 2014 World Cup and then goes on to tell me that he an extra surprise for me, the best seats in the arena! But before, we queued for grilled prawns. Have you ever seen that before, prawns at a football match? And they were amazing!

He was not allowed to tell me all the ingredients, but I will say this is one of the best football snacks I have ever had, and it gives me an idea to do something with prawns. 

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INGREDIENTS

• 24 raw tiger prawns, shells on
• 3 cloves garlic, peeled and crushed
• 1 teaspoon chilli flakes
• 1 tablespoon olive oil
• Sea salt and black pepper

FOR THE SALSA:

• 4 ripe tomatoes
• 2 red chillies
• 4 spring onions
• 1 clove garlic, peeled and crushed
• 1 teaspoon chipotle paste
• Juice of 1 to 2 limes
• Pinch caster sugar
• Small bunch coriander, roughly chopped
• Lime wedges, to serve

METHOD

Toss the prawns with the garlic, chilli flakes and oil, cover with clingfilm and refrigerate for 1 to 2 hours, or overnight if possible.

Meanwhile, make the salsa. Preheat the barbeque to a high heat, lay the tomatoes, chillies and spring onions on the grill and cook for 3 to 4 minutes until charred and starting to soften.

Remove from the grill and transfer to a chopping board. Roughly chop everything together then tip into a liquidiser and add the remaining ingredients. Pulse to a rough purée then season to taste and set aside. Meanwhile remove the prawns from the fridge and bring to room temperature. Lay the prawns on the grill and cook for 1 to 2 minutes on each side until pink. Transfer to a platter and serve with the salsa and lime wedges.

Rump Steak with Bean Mash & Hazelnut Salsa Verde

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Ingredients

• 2 rump steaks, around 250g each

For the salsa verde:

• 75g roasted hazelnuts
• 1 bunch flat leaf parsley
• 1 bunch mint
• 1 bunch basil
• 4 anchovy fillets, drained
• 1 clove garlic, peeled and crushed
• 2 teaspoons Dijon mustard
• Juice of ½ a lemon
• 4 tablespoons olive oil
• Sea salt and black pepper

For the bean mash:

• 2 x 400g can of cannelloni beans
• 50g unsalted butter
• 200ml double cream
• Sea salt and white pepper

Method

Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.

Lay the nuts on a baking tray and roast for 8 to 10 minutes, shaking occasionally. Set aside to cool.

Blitz the remaining ingredients in a food processor until smooth, adding more oil to loosen if necessary. Roughly chop the nuts (do not add to the food processor) and add to the salsa, season to taste and set aside.

Drain the beans and heat in a saucepan with the butter and cream for 5 minutes until the beans are soft. Pour into a food processor and blend until smooth. Season to taste with salt and white pepper then return to the pan and keep warm until needed.

Heat a barbecue or griddle pan to a high heat. Season the steaks with plenty of salt and pepper then cook for 2 to 3 minutes on each side.

Transfer to a board to rest for 5 minutes, slice thinly then pour the resting juices into the salsa verde. Serve the steak with the bean mash and salsa verde.

BBQ Pork Skewers with Grilled Cheese

The people of Salvador love their grub on the go and so much that when it comes to Brazil's biggest sporting passion, FOOTBALL! Locals insist that FIFA allow certain dishes into the stadiums; football and street food, for me is a 'match' made in heaven. I was visiting the Itaipava Arena Fonte Nova, Salvador's Football stadium that holds 50,000 people and the host to many great events such as the 2014 World Cup and then the 2016 Olympics. Fans come in the masses hours before a match to enjoy the street food and outdoor parties. The pre-match atmosphere was simply amazing, and everyone is about enjoying themselves. I was told that the most popular street food is a meat BBQ. Much different than football food of the UK. 

Amongst the madness of the pre-match beers and singing, I queue up, or at least I think is a queue. And eventually get given a large stick of BBQ diced pork and beef dipped in forofa (toasted manioc flour) and a stick of cheese that's been dipped in a molasses sugar cane syrup and grilled. Beats a 'Wembley Burger' any day!

I use the Brazilian grilling technique in this recipe but go for a sweeter finish with a honey and mustard glaze on the pork.

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INGREDIENTS

• 1 lb 5¼ oz (600g) boneless pork leg, cubed
• Juice of 3 limes
• 4 cloves garlic, peeled and crushed
• 1 tsp crushed black pepper
• ½ teaspoon hot smoked paprika
• 2 tbsps olive oil
• 3 tbsps runny honey
• 1 tbsp whole grain mustard
• Sea salt flakes
• 2 blocks halloumi cheese

FOR THE SALAD:

• 1 ripe honeydew melon, peeled, deseeded and cubed
• 1 cucumber, peeled, deseeded and diced
• 1 red chilli, deseeded and finely chopped
• Small bunch mint, roughly chopped
• Juice of 1 to 2 limes
• Lime wedges, to serve

METHOD

Tip the pork into a large bowl, cover with the lime juice, garlic, pepper, paprika and oil and toss to combine. Cover and refrigerate for 2 to 3 hours. Meanwhile soak the bamboo skewers in a bowl of cold water.

Preheat a barbeque or griddle pan until hot. Combine the honey and mustard in a bowl and set aside. Thread the pork onto the skewers, sprinkle with salt and griddle for 2 to 3 minutes each side, brushing regularly with the honey-mustard glaze. Remove from the grill and set aside to rest. Cut the cheese in half lengthways to make four thick rectangles then thread onto bamboo skewers. Grill for 1 to 2 minutes on each side until golden brown and crisp.

Meanwhile combine the ingredients for the salad and season to taste. Serve the pork skewers with the grilled cheese, melon salad and lime wedges.