Читать книгу The Barbecue - Alex Hamilton - Страница 9

I love food on sticks – it’s both a practical and a decorative way to cook a variety of meat, vegetables or fish quickly, and a great way to kick off a barbecue, as you’ll have prepared everything in advance. There’s good culinary precedent for it – it makes me think of eating proper satay at the roadside in Asia, where incredibly delicious marinated meat skewers are barbecued on open grills. It’s easy to make vegetarian or vegan versions – try the options below for paneer, halloumi or tofu with a variety of vegetables.

This chapter includes suggestions for things you can put on sticks, the quantities you might need, and, in the pages that follow, the simple marinades that you can use for any of the below.

A note on skewers: the metal ones are really the best, as they will heat up and help to cook your food from the inside. If using bamboo or wooden ones, soak them in water for 30 minutes or so before you start cooking.