First, a few general barbecue notes / tips:
1 Make sure your barbecue is hot Heat the charcoal until you start cooking, so that anything you barbecue on the barbecue is done and, most importantly, tastes the best it can be. Charcoal that is not hot enough will mar your food with a black tint of “dirty” smoke, which does not taste good. (By the way, I buy my charcoal at Whittle & Flame, which manufactures by far the best I have ever used – it is made from sustainable wood which brings the unique flavor of the British forests to your food; it’s also incredibly easy to light which is a real pain with most other coals.)
2 Have the right tools – long tweezers / tweezers, a digital temperature probe, a basting brush or two, long skewers, a rest rack (a bread cooling rack will do), a lighter and fire starters natural odorless (the ones I use are made from untreated wood wool material).
Grilled broccoli with black garlic, yuzu and parmesan
It’s a perfect side dish for fish or meat – it’s amazing with a grilled steak – or to be enjoyed on its own.
Preperation 5 minutes
to cook 15 min
400g long stem broccoli (i.e. Tenderstem or purple sprout)
extra virgin olive oil – a Greek, preferably
1 large pinch of sea salt flakes
Juice and zest of 1 lemon
Parmesan pieces, to finish
For the black garlic and yuzu vinaigrette
185g Kewpie Mayonnaise (this Japanese mayonnaise is now widely available in major supermarkets and online; alternatively, try Yo! Creamy Japanese Mayonnaise! or even Hellmann’s)
150 g of black garlic cloves, without skin
20ml light soy sauce
75ml of mirin
40ml of yuzu juice (from the world food aisle to major supermarkets, specialty Asian food stores and online)
20g hot english mustard – I use Tracklements Tewkesbury
tenml apple cider vinegar – I use Willy’s
clove garlic, crushed
10g tomato umami paste – I use Taste No. 5, but Clearspring and Bart’s have the same
Wash the broccoli and cut it and discard the woody ends.
Put all the dressing ingredients in a blender, blend until you get a smooth paste, then put in a clean jar or container and refrigerate until needed. You’ll have more dressing than you need for this dish, but it will keep in the fridge for up to a month and is amazing on grilled meat, fish, and veggies; I love it on the fish and chips.
Place the broccoli tips on a grill placed directly over the hot coals, cook for two or three minutes, until they start to blister and blacken a bit on one side, then flip and repeat from the other side. Transfer the charred broccoli to a dish or container, drizzle with a good drizzle of extra virgin olive oil, a big pinch of flaked sea salt and a squeeze of lemon juice and a little zest, then mix, cover and steam. residual heat for two minutes.
Transfer the broccoli and all juices to a serving platter and drizzle liberally with the black garlic and yuzu vinaigrette – like, all over. Sprinkle with Parmesan shavings and serve immediately.
Shawarma spiced chicken thighs
It’s a epic Levantine chicken skewer. I first did it in confinement, after seeing a friend cook it on Instagram. He gave me the recipe that I made for Joro“at home” meal kits.
Preperation 15 min
Coldness 2 hours
Marinate 4h +
to cook 30 minutes
8 boneless and skinless chicken thighs, corn-fed and outdoors, preferably
For the brine
75g light brown sugar
75g table salt
Juice and zest of 3 lemons
2 garlic bulbs, cloves separated, peeled and crushed
5 bay leaves
20g fresh thyme
1 tablespoon of black peppercorns
For the marinade
175g tomato puree
50 g of umami tomato paste (see note on previous recipe)
200ml extra virgin olive oil
50 grams nocellara olivespitted
100ml heather honey
125ml of water
Juice and zest of 2 lemons
10 cloves of garlic, peeled and grated
5 tsp ground coriander
5 teaspoons of ground cumin
5 teaspoons of onion powder
4 teaspoons of dried oregano
4 teaspoons of ground allspice
5 tsp smoked paprika
2 teaspoons of hot pepper oil
2 teaspoons of chili flakes
2 tablespoons of red pepper flakes
5 teaspoons of ground black pepper
3 teaspoons of table salt
Put all the brine ingredients in a large saucepan with a liter and a half of cold water, bring to a boil, then turn off and let cool. Once cooled, refrigerate to cool completely.
Place the chicken thighs one at a time between two sheets of parchment paper (or two pieces of cling film, or in a zip-lock or freezer bag) and crush them carefully with a rolling pin or meat tenderizer until ‘so that they are about 1 cm thick all over. Cut along the thigh into strips 4 cm wide.
Place the tender chicken in a deep plate, cover completely with cold brine (still with all the pieces) and refrigerate for two hours.
While the chicken is brining, put all the marinade ingredients in a blender and blend until you get a smooth paste. Take the chicken out of the brine and pat it dry with paper towels. Pour the marinade over the chicken, toss to coat, then refrigerate again for four to six hours, and ideally overnight.
Thread the marinated chicken strips onto large metal skewers, leaving as much of the marinade as possible on them, then strengthen with an additional one or two skewers, so that each shawarma has two or three skewers through – this will help the chicken stay on. together when cooking, and make your life much easier.
Bake the shawarmas on a hot barbecue (I like to remove the grill and put the skewers on the sides of the barbecue, so the meat hangs directly over the hot coals) until the outside is charred and caramelized and that the chicken is well cooked (that is, when the juice is clear when pierced with a knife, or when it reaches 70 ° C when probed). Let stand five minutes before serving with flatbreads, pickles (I like pickled red onions and pickled red cabbage), roasted eggplant or imam bayaldi, hummus and a crunchy green salad. And be sure to serve up any leftover juices – they are amazing.
BBQ Pineapple with Thai Sweet Syrup
An absolutely delicious little weapon of a pudding: the natural sugars of pineapple caramelize, and are mega with coconut sugar and herbs. It is an excellent dish to enjoy on the fire in winter.
Preperation 10 minutes
Infuse 2h +
to cook 30 minutes
1 large ripe pineapple
Coconut ice cream or yogurt, to serve
For the syrup
125g light brown sugar
125g coconut sugarpreferably organic
200ml coconut water
3 sticks of fresh lemongrass, roots only, crushed
4 fresh makrut lime leaves
50g of fresh ginger, peeled and grated
2 red peppers, seeded and chopped
Juice and zest of 1 lime, plus a little zest to finish
1 pinch sea salt
Put all the syrup ingredients in a medium saucepan and slowly bring to a boil, stirring often. Cook until the mixture is reduced by half, then remove from heat, let cool and refrigerate for a few hours (and ideally overnight) to infuse.
Cut the peel off the pineapple, then cut the fruit into quarters and remove the core from each piece.
Coat the pineapple wedges with syrup, then push a skewer into both ends of each piece – this makes them more stable and easier to maneuver. Grill for 10-15 minutes, brushing with a little of the remaining syrup every few minutes, until charred, golden and caramelized.
Rest the cooked pineapple in the remaining syrup to cool and absorb the juice, then slice it like a piece of meat and serve hot with the remaining juice, grated lime zest and ice or yogurt. the coconut.