H&C

1
Sep
2010

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Barbecue recipes for outdoor food

Barbecues can be more than burgers and sausages

“As we are in the last throes of summer and the weather is still good, why not enjoy some outdoor food and make the most of the barbecue while we still can.

Charity booklet

Barbecues have never been more popular. A while ago, I was asked by a friend, Alan Harrison ,for a recipe that could be cooked on a barbecue, this was for a charity booklet Alan was putting together in aid of the Lilford Haematology ward at Kettering General Hospital, which looked after his daughter when she was diagnosed with leukemia. The booklet is full of barbecue recipes donated by chefs around the country an you can get a copy by contacting alanmsq@mac.com.

Here are a few other recipes in a series of blogs, following a thread called Food for the Outdoor Grill. I hope you enjoy them and please let us know how you get on.

Food for the Outdoor Grill : Fish

Fish is a difficult one to cook on a barbecue, mainly because it has a tendency to break up. Not all fish are suitable for this method of cooking; a high water content and the flaky nature of some species will not work well on a barbecue, but some of the oily fish can cook up well and give you that summery fresh taste we all look for. It Is important to light your barbecue beforehand and get it hot in the case of charcoal, which in my opinion gives the best flavor. Light the coals and wait until they are white hot then begin to cook.

Here are two simple recipes: One for salmon and one for mackerel.

Barbecue side of salmon cooked with lemon and garlic butter

Five portions

1 large 1kg side of salmon scaled, pin-boned but leave the skin on (the fishmonger can do this for you at any supermarket)
2 large cloves of garlic
Juice of one lemon
Chopped chives
4 large baking potato
250g salted butter
Salt and pepper

1) Trim 1” off the belly on the side of salmon
2) Soften the butter and to this add the finely chopped garlic, chives and lemon juice, then mix well. The butter should be soft enough to mix easily but not to separate.
3) Slice the potatoes into 8mm thick slices.
4)Take a large piece of baking foil about 20cm longer than the salmon at both ends and lay it down on the table shiny side facing you. Place another sheet the same size on top, so now you have two sheets together.
5) Brush some of the butter over the foil to grease it.
6) Place some of the sliced potatoes into the centre of the foil - you will need two rows together as long as the salmon.
7) Season the potatoes and place the salmon side on top, skin side down.
8) Taking some more of the butter, brush over the salmon covering well with the mix and season.
9) Place the rest of the potatoes on top of the salmon and brush with butter.
10) Place another doubled layer of foil shiny side in on top of the salmon and then go around turning up the edges and sealing them.
11) Carefully place the salmon on to the barbecue and close the lid three quarters of the way down. Allow to cook for 25 minutes then allow to stand for 10 minutes.
12) Place straight on to a serving dish and using a pair of scissors, cut down the middle of the top sheet of foil pulling it back to release the aroma and show the salmon. The potatoes will also be cooked and have a wonderful flavour.
13) Eat and enjoy.

Grilled fillet of mackerel with a parsley and shallot dressing

Five portions

5 Whole mackerel filleted and pin-boned (the fishmonger can do this for you at any supermarket)
2 shallots
Bunch of flat leaf parsley
2 tbs white wine vinegar
6 tbs Virgin olive oil
Seasoning

1) Season the fillets and brush with a little olive oil.
2) Place them on to a hot barbecue skin side down then after two minutes turn them over giving another two minutes on the other side.
3) Finely chop the shallots and roughly chop the parsley.
4) Place the vinegar into a bowl and whisk in the olive oil, then season to taste adding the shallot and the parsley.
5) Once the fish is cooked, place straight onto a serving dish and spoon the dressing over the top, this will give off a fantastic aroma when placed on to your table.
6) Eat and enjoy.”