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Best barbecue recipesCooking, Ideas March 25, 2014 - 11:39 am No Comment
Summer is just around the corner, and in many of our heads, this means glorious sun drenched weekends out in the garden, barbecuing up delicious foods and enjoying our favourite refreshing beverages. Following on from our barbecue buying guide posted last week, we’re here to provide you with some great barbecue recipes if you want to stray slightly from the traditional burger and hot dog.
Flame cooked Cajun fish
4 x 200 g white fish fillets, such as seabass, snapper, bream or pollock (approx. 2cm thick), skin on, scaled and pinboned, one lemon
For the rub you’ll need:
Ten sprigs of fresh thyme, leaves picked, four sprigs of fresh oregano, two cloves of garlic, two level teaspoons of smoked paprika, one teaspoon of cayenne pepper, one teaspoon of sea salt, one level teaspoon of finely ground black pepper, two tablespoons olive oil, one lemon.
- To make the rub, you need to combine a few of your ingredients. If you have a pestle and mortar, mash up your fresh herbs and garlic in it until you’ve got a nice coarse paste (if not, use a blender or any other means to mix them).
- Add the spices, salt, pepper and olive oil to your mixture, and then proceed to squeeze in the juice of half your lemon. Squeeze the lemon through your fingers, to prevent any pips getting into the mix.
- Next, grab your fish and, using a sharp knife, lightly score the skin of your fish.
- Now, it might get a bit messy – rub your mix into both sides of your fish using your fingers.
- Massage the mixture thoroughly all over the fish, and push firmly into the scores to allow the rub to infiltrate the fish.
- Place the fish into a non-stick pan and cook on a medium-high heat, skin side down, for 3 to 4 minutes.
- Once you’ve initially sealed the fish all over, make sure that you turn the heat down to low, then, very carefully, flip your fish over. Cook for another 3 to 4 minutes on the second side, and check that the fish is cooked through before removing from the heat.
Spiced chicken kebabs
500 g chicken breasts. Assorted vegetables, such as courgettes, mixed peppers. mushrooms and onions. 6-8 skewers
For the marinade you’ll need:
A handful of fresh coriander, a handful of fresh mint, 3 cloves of garlic, 6 spring onions, one red chilli, the zest and juice of 1 lemon, sea salt, freshly ground black pepper, a splash of olive oil.
- Firstly, take your chicken breast, cut them into one inch cubes and place in a bowl.
- Next, blanch the courgette strips in salted boiling water for 30 seconds before then draining and allowing to cool.
- Blitz all the remaining marinade ingredients (except the olive oil) together and then add olive oil whilst stirring, until you’re left with a loose paste.
- Add the marinade to the prepared chicken pieces and together until all chicken is covered evenly.
- Cover the bowl with foil or cling film, and store in the fridge for around an hour, allowing the chicken to marinade and the taste to develop.
- Next, take your skewers and add the chicken and chopped assorted vegetables.
- When ready, grill for around 5 minutes, turning regularly, until cooked.
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