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Pippa Cuthbert. Big Book of BBQ
Contents
Introduction
Successful barbecuing
Marinating tips
Food safety and hygiene
TOOLS OF THE TRADE. Long tongs
Wide spatula
Clean plates and trays
Timer
Brushes
Kitchen paper
Large kitchen knife
Small sharp knife
Thermometer
Long matches or lighters
Chopping boards
Wooden or bamboo skewers
Poultry shears
Hinged wire grills
Drip pan
Smoke chip box
Heavy-duty oven mitts
BARBECUE INFO
Gas barbecues
Charcoal barbecues
Griddle pans
CLEANING
Getting the temperature right
Handy hints for meat and fish. CHICKEN AND DUCK. To spatchcock a chicken
To butterfly a chicken breast
To prepare chicken wings
To speed up the cooking of drumsticks
To check if chicken is cooked through
To score a duck breast
RED MEAT AND PORK. To butterfly a leg of lamb
To cook the perfect steak
To cook steak to your desired doneness
To cook sausages
To prevent sausages from burning on the barbecue
FISH AND SHELLFISH. To de-sand shellfish
To remove bones from salmon
To open shellfish without cooking or shucking
To deal with a live crayfish
To cut a crayfish in half
To test if fish is cooked
Starters
Asparagus on horseback
Chicken koftas
Crispy focaccia with spicy black-eye bean paste and rocket salad
Tiny sausages with red pepper sauce
Peaches wrapped in prosciutto
Meatballs with homemade barbecue sauce
Curried courgette poppadum stacks
Aubergine mash with pork chipolatas
Scallops with anchovy sauce
Barbecued haloumi with grape salad
Sardines on sourdough bread
Pots of gold
Chargrilled baby octopus with mango salsa
Soy-ginger chicken in banana leaf
Atlantic salmon risotto cakes
Trout brochettes with satay dipping sauce
Butterflied prawns served with chilli jam
Sesame tuna with marinated cucumber
Mediterranean stuffed squid
Meat
Chicken and barbecued corn salsa
Duck quesadillas
Quail on pineapplescented couscous
Barbecued pork and green apple salad
Beef fajitas
Lamb cutlets saltimbocca with pea and tomato linguine
Pepper-crusted lamb rump with lentil, peas and mint salad
Steak sandwiches with fennel relish
Peri-peri spatchcocked chicken
Five-spice roasted and grilled pork belly
Flatbreads with lamb and tzatziki
Top loin with chimichurri marinade
Veal cutlets with olive, parsley & lime pesto
Butterflied Thai coconut chicken breasts
Lime-marinated chicken with peanut sauce
Duck breasts with pak choy and celeriac
Caramelized lamb chops
Grilled chicken, papaya and chilli salad
Blue cheese burgers
Barbecued beef steak stir-fry
Spinach and ricottastuffed chicken
Grilled rump and vegetables
Pork ribs with mustard bourbon sauce
Spicy chicken satay skewers
Italian-style sandwiches
Veal & ham burgers with beetroot relish
Five-spice duck breasts
Barbecued lamb with spiced couscous
Chicken fajitas
Yakitori
Honey soy butterflied char-roasted chicken
Lamb cutlets with soy and honey aubergine
Chargrilled duck breasts and curried chickpeas
Orange-scented meatloaf
Spicy lamb on sticks with yoghurt sauce
Chicken skewers on watermelon and feta salad
Devilled chicken wings
Loin of lamb with plum tomatoes and butternut squash
Pork fillet with courgette and spaghetti
Prosciutto-wrapped lamb cutlets
Sweet barbecue ribs
Fish and seafood
Bream fillets with mangetout and garlic potato bake
Spanish mackerel kebabs with mango and lychee salsa
Mexican spiced trout fajitas
Mixed seafood linguine
Chived eggs with smoked salmon and brioche
Thai-inspired fish patties
Tuna stuffed with sesame greens
Grilled crayfish with lemon butter
Cuttlefish with spicy Italian sausage and pine nut salad
Whole trout stuffed with lemon and dill
Barbecued prawns with glass noodle salad
Almond and parsley-crusted snapper fillets
Scallops with white bean purée and pannini bruschetta
Chef Jon’s dry cured salt-sugar salmon
Blackened halibut
Barbecued tuna steak ‘niçoise’
Whole snapper with lentil and Spanish onion salad
Prawn and chorizo skewers
Whole sardines with capers and pinenuts
Skewered tikka-infused snapper with cucumber and mint dip
Veggie
Aubergines with pomegranate
Smoky Portobello mushroom burger
Vegetable and taleggio tortilla toasties
Grilled courgette and mint salad
Fattoush
Rice noodles and pak choy with ginger chilli soy dressing
Grilled corn on the cob with lime butter
Pizza with tomatoes and chèvre pesto
Grilled antipasti
Aubergine toasties
Salads and sides
Green tomato, avocado and orange salad
Mesclun leaves with goat cheese and barbecued garlic dressing
Pink grapefruit and avocado salad
Chicory, walnut and pear salad
Barbecued potato salad with anchovy and garlic dressing
Seared lamb loin salad
Smoked vegetarian Caesar salad
Barbecued pear with pancetta, gorgonzola and spinach salad
Green papaya salad
King prawn Caesar salad
Charred red peppers with anchovies
Baked potatoes, peppers and chorizo
Button mushrooms with thyme
Aubergine stack with asparagus
Baby leeks with oregano dressing
Barbecued nectarine wedges, pancetta and feta salad
Asparagus wrapped in Parma ham
Chargrilled skewered new potatoes
Desserts
Blueberry buttermilk pancakes
Caramelized fruit kebabs
Grilled s’mores sandwiches
Bananas with rum and whipped mascarpone
Marsala-poached and griddled pears
Strawberry crêpes with mango cream
Apricot skewers with almond blancmange
Sambuca mango cheeks and minted crème fraîche
Roasted rhubarb with ginger syrup
Caramelized oranges on brioche
Barbecue basics. Red pepper sauce
Homemade barbecue sauce
Sweet Thai chilli sauce
Gran’s plum sauce
Peanut sauce
Apricot bbq sauce
Mustard bourbon bbq sauce
Tzatziki
Basic handmade mayonnaise
Cranberry pear chutney
Chilli jam
Barbecued garlic dressing
Nam jim dressing
Orange and chive dressing
Blue cheese dressing
Traditional vinaigrette
Recipe accompaniments. Semi-roasted tomato salsa
Glass noodle salad
Watermelon and feta salad
Spanish onion salad
Rosemary aïoli
Spicy black-eye bean paste
Curried chickpeas
Spiced couscous
Caramelized onions
Flatbread
Pizza base dough
Cinnamon courgette bread
Index
Acknowledgments
