Tom Kerridge’s top ten tips, tricks and hacks for alfresco cooks
Tom Kerridge's top ten tips, tricks and hacks for alfresco cooks One of Britain's finest chefs on how to barbecue the right way Tom Kerridge 1. "For a super-simple sauce, use a couple of tablespoons of plain yogurt with a pinch of three ground spices – turmeric, cumin and coriander – plus a cheeky teaspoon of tahini paste and a splash of sesame oil."
2. "If you are going to barbecue properly, keep it real and use a proper charcoal grill with smoky wood chips. Gas is great, but you might as well use an oven."
3. "Use a meat thermometer to avoid undercooking anything. But remember: your meat will keep cooking when you take it off the barbecue, so factor that in, otherwise you will overcook it."
4. "Tuna and monkfish are great for the barbecue because they are so meaty, but a whole sea bass or sea bream is brilliant. Just make sure you invest in a fish basket so the skin doesn't stick to the bars."
5. "A fruity alcoholic punch and a bucket of beers are summer essentials, but try Seedlip Garden 108 (£26) and treat it like gin or vodka. It is a nonalcoholic spirit flavoured with peas, hay and herbs."
6. "Beefburgers are great, but mix things up and make a pork and chorizo burger instead. It delivers a punchy Spanish paprika hit."
7. "The best fruits for the grill are peaches and nectarines. They hold their shape well and the natural sugars caramelise so well on the bars. Serve with mozzarella or burrata for a savoury side or with maple syrup and ice cream as a dessert."
8. "The biggest mistake people always make is not planning. It takes ages to heat up the coals, they leave everything in the fridge or the freezer and it just doesn't work. Plan it, prepare it and enjoy it."
9. "If you only make one thing from my book, try the maple-glazed butterflied leg of lamb. You cook it on skewers over beechwood. It is fiddly and you need a good feel for flame control, but it is a total showstopper."
10. "What shouldn't you put on a barbecue? Nothing! I can't think of anything that doesn't taste better for being cooked over smoke and coals."
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