IT’S NATIONAL BBQ WEEK! (25-21 May 2020)
What better excuse to enjoy alfresco dining at its best in the comfort of your own garden, seated comfortable at a Teak Unique table of course!
Our family are particularly competitive when it comes to barbecuing. So we decided to add something else to their ‘lockdown lists’ and asked a few of them to cook one of their favourite BBQ menus for two….. Each duo rose to the challenge and we’ll definitely be testing out the delicious barbecue menus below this week – for once the half term weather looks perfect for eating outside.
TIM & VICKY’S BARBECUED LAMB CUTLETS WITH SHREWSBURY SAUCE
Marinate the lamb cutlets in oil, rosemary, garlic and black pepper for as long as possible.
Sear the lamb cutlets on the barbecue, and cook on a low heat for 5 minutes on either side.
Cook 1/4 lbs button mushrooms in a little butter then add 1 tbsp of flour to make a roux.
Add 1/2 pint of stock to thicken.
Add 2 tbsp of Worcestershire sauce, 4tbsp of homemade quince (or red current) jelly, seasoning, and blend together.
Keep warm whilst lamb cutlets are cooking.
Served with pommes dauphinois, sautéed homegrown pak chai, provençal red peppers, and a red Bordeaux to compliment the lamb.
NIGEL & ANNE’S BARBECUED SALMON FILLETS WITH ASPARAGUS SPEARS
Salmon fillets with skin on and 3-4cm thick is ideal.
Season salmon with a little oil and plenty of ground pepper.
Barbecue skin side down for 6-8 minutes. Do NOT fiddle with them as they’ll disintegrate (enjoy a drink instead!).
Once nearly all the meat has turned pink, carefully insert a metal spatula under the fillets and turn. Sear the non-skin side for 30-40 seconds.
Soak 2 wooden skewers in water.
Brush 200g homegrown asparagus with olive oil and crushed garlic, season and thread the spears at right angles onto two skewers (one at stalk ends and one at flower ends).
Barbecue for 4-5 minutes on each side.
Served with minted new potatoes, hollandaise sauce (but equally great with melted butter, soy sauce, or mirin), and Petit Chablis.
RICHARD & WIGGY’S BARBECUED LAMB CHOPS, FLATBREAD AND FENNEL
Marinade in olive oil, sea salt, pepper, garlic and rosemary.
Barbecue for a few minutes on each side until the fat looks crispy (Lamb can be served fairly rare in the middle).
Cover and leave to rest. They will continue to cook slightly.
Chop one bulb of fennel into slices and rub with olive oil, sea salt and lemon zest.
Barbecue until the outside chars slightly.
Mix 200g self raising floor, 200g plain or greek yogurt 1 tsp baking powder
Cover your hands and surface with flour before separating into 4 small balls of dough and patting them flat.
Barbecue for 2 minutes on each side before serving.
Served with homemade tzatziki and a green salad.
DICKIE & VICTORIA’S BARBECUED CHICKEN WITH HALLOUMI & SWEET POTATO SALAD
Spatchcock a whole free range Rother Valley Farm chicken. Mix cajun pepper, paprika, cumin, garlic, brown sugar, sea salt, and thyme and rub onto chicken.
An hour and a half before serving, put kindling in Kadai fire bowl and light. After 15 minutes or so, add charcoal. When charcoal is evenly ash-white throughout, put on grill, heat it, and brush off.
Barbecue chicken breast side up for 30 minutes, then turn for another 30 minutes.
HALLOUMI & SWEET POTATO SALAD
Wrap 2 large sweet potatoes in foil and cook on the barbecue for an hour or so until soft.
Roughly chop 500g ripe mixed-colour tomatoes and toss with 1 tbsp extra virgin olive oil, a splash of red wine vinegar, and season.
Cut halloumi into 1cm thick pieces and barbecue for 5 minutes.
Tear soft sweet potato onto plate, toss rocket through tomatoes, then pile on top. Add halloumi, drizzle with a teaspoon of extra virgin olive oil and a pinch of pepper.
Served with a glass (or two) of Rose.
Rachel and Victoria