On the griddle

I love the first barbecue of year. Here are a few of my favourite recipes for grilling, indoors or out, so you can enjoys these dishes where ever you are in the world.

We kick off with super succulent spicy tiger prawns (cooked in the shells to help keep the flesh moist) with a lovely salty/sweet/sour salad with fresh mango – a throw back to my days in Australia where the mango season is a joy to behold.

Sausages are sausages are sausages, well no actually and these ones are a good quality pork variety from the butchers served with a homemade salsa rossa and a piquant mustard mayonnaise.

Aubergines are a great meaty alternative for a veggie burger. Here they take on a South American flavour with chimichurri sauce and wickedly delicious crispy fried onion rings.

No barbie would be complete without a good old steak, so add a Mexican twist with a spicy japeleno salsa.

If seafood is your thing, then you should definitely try barbecuing shellfish in either covered with foil in metal dishes or wrapped up in foil parcel . It’s a lovely way of keeping all those juices. Pared with chorizo they are really yummy.

Vietnamese sesame and soy prawns and mango salad

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Serves: 4

12 large raw prawns

1 tbsp soy sauce

1 tbsp fish sauce

2 tsp caster sugar

1 tsp sesame oil

1 mango, peeled and stoned

1 cucumber

a handful fresh Thai basil, coriander and mint

125g grape cherry tomatoes, halved

4 tbsp salted cashews nuts, chopped

dressing

3 tbsp fish sauce

3 tbsp caster sugar

2 1/2 tbsp fresh lime juice

1-2 small red chillies, thinly sliced and seeded if wished

sea salt

Thai crispy fried shallots, to garnish

Prepare prawns. Using small scissors cut down the back of each prawn, through the shell and carefully pull out the dark vein and discard. Wash and pat dry. Place in a shallow dish. Combine the soy sauce, fish sauce, sugar and sesame oil, stir well to dissolve the sugar. Pour over prawns and set aside to marinate for 2 hours. Drain and pat dry.

Meanwhile, thinly slice the mango and cut into long thin strips or julienne. Thinly slice the cucumber and cut into julienne. Place in a bowl and add the herbs and cherry tomatoes.

Whisk together dressing ingredients until the sugar is dissolved.

Thread the prawns onto bamboo skewers. Heat a barbecue or griddle pan until hot and cook the prawns for 2-3 minutes each side until charred and cooked through. Toss the salad and dressing together adding the cashew nuts. Serve prawns and salad topped with crispy shallots.

Griddled sausages with salsa rossa

Grilled sausages with salsa rossa A

Serves: 4

1 large red pepper

2 tomatoes, diced

  2 tbsp red wine vinegar

1 tsp caster sugar

1 tsp dried oregano

100g good quality mayonnaise

1 tbsp whole grain mustard

8 premium pork sausages

Heat the barbecue or griddle pan until hot and cook the pepper for about 10 minutes, turning from time to time until charred all over. Set aside for 5 minutes and then slice open catching any juices in a small saucepan.

Chop the pepper, discarding the seeds and add to the pan with the tomatoes, vinegar, sugar, oregano and some salt and pepper. Bring to the boil and simmer, uncovered for 25-30 minutes until thickened and the liquid is evaporated. Puree until smooth.

Stir the mayonnaise and mustard together.

Cook the sausages on the griddle for about 10 minutes, turning until charred and cooked through. Serve with the sauces.

Aubergine burgers with chimichurri and crispy onions

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Serves: 4

2 medium aubergines, trimmed

2-3 tbsp olive oil

1 large onions

100ml milk

1 egg, beaten

100g dried breadcrumbs

4 burger buns

50g rocket leaves

aioli (optional)

chimichurri sauce

1 bunch flat leaf parsley

1/2 bunch fresh coriander

125 ml extra virgin olive oil

3 tbs red wine vinegar

1 garlic clove, chopped

1 tsp ground cumin

a pinch dried chilli flakes

salt and pepper

Start by making the chimichurri sauce. Whiz all the ingredients in a food processor or blender until fairly smooth and adjust seasonings to taste.

Thinly slice the onions into rings and place in a bowl. Cover with the milk and soak for 5 minutes.

Cut the aubergines horizontally into 3mm thick slices. Season the oil with salt and pepper and brush the slices with the seasoned oil. Heat the barbecue or griddle pan to high and once hot, grill the aubergine slices for 3-4 minutes each side until charred.

Drain the onion rings and dip firstly into the egg and then into the breadcrumbs to completely coat the rings. Heat 5cm vegetable oil in a wok until it reaches 180c on a sugar thermometer (or until a cube of bread crisps in 20 seconds). Deep-fry the onion rings for 2-3 minutes until crisp and golden. Drain on kitchen paper.

Slice rolls in half and char-grill until toasted. Fill rolls with aubergine slices, rocket leaves, onion rings, chimichurri sauce and aioli, if using.

Barbecued beef skirt with jalepeno salsa

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Serves: 4

1 tbsp chopped fresh rosemary

2 garlic cloves, crushed

grated zest 2 limes

1 tsp each salt and pepper

2 tbsp extra virgin olive oil

650g beef skirt steak

salsa

2-3 tbsp extra virgin olive oil

½ bunch coriander

2 jalepeno chilies, seed and roughly chopped

1 garlic clove, crushed

juice 1 lime

¼ tsp caster sugar

serving suggestions

cherry tomatoes, avocado and coriander

Place the rosemary, garlic, lime zest, salt, pepper and oil in a bowl and stir well to combine. Place the meat in a shallow dish, add the marinade, stir well and leave to marinate for at least 4 hours or overnight. Return to room temperature 1 hour before cooking.

Make the salsa just before you cook the meat to keep the lovely vibrant green colour. Place all the ingredients in a blender and blend until smooth, season to taste.

Preheat a barbecue or grill pan until hot, spray lightly with oil and add the meat. Cook for 3-5 minutes each side, depending on how well you like the meat cooked. Transfer to a board and rest for 5 minutes before slicing. Serve with the salsa and some cherry tomatoes, avocado and coriander leaves.

Clams and chorizo cooked on the griddle

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Serves: 4

1 kg small clams

150g chorizo, diced

2 garlic cloves, thinly sliced

grated zest and juice 1 lemon

50ml white wine

2 tbsp chopped fresh parsley

salt and pepper

beer, to serve

Soak the clams in clean water for 30 minutes, then rinse well and drain. Divide between 4 small metal dishes (or make foil parcels).

Add the chorizo, garlic, lemon zest, lemon juice and wine to the pans and seal each one under a sheet of foil (or wrap the foil up tightly forming a sealed parcel).

Heat the barbecue or griddle pan until hot, add the dishes or parcels and cook for 3-4 minutes until the clams have opened. Check one parcel to see. Scatter over the parsley and serve with beer.

 

Recipe of the week……….clams

It is a great time of year for shellfish and here clams and crab combine with chorizo and potato in a warming seafood chowder.

Crab and clam chowder with chorizo

Clam and chorizo chowder

Serves: 4

1 kg clams, scrubbed

100 ml dry white wine

600 ml chicken or fish stock

25 g butter

150 g chorizo, sliced

1 onion chopped finely

1 stick celery, sliced

250 g potatoes, peeled and diced

2 sprigs fresh thyme

1 bay leaf

600 ml milk

250 g cooked crabmeat

2 tbs chopped fresh parsley

salt and pepper

single cream, to serve (optional)

Rinse the clams, shake well and then place in a saucepan with the wine. Bring to the boil, cover with a tight fitting lid and cook for 5 minutes until all the shells have opened. Strain the liquid into jug and add the stock (discard any clams that remain closed).

Melt the butter in a large saucepan, add the chorizo and stir-fry over a medium heat for 5minutes until golden. Remove with a slotted spoon and set aside.

Add the onion, celery and potato to the pan and fry gently for 5 minutes until softened. Add the stock, thyme, bay leaf and a little salt and pepper and bring to the boil. Cover and simmer gently for 15 minutes until the potatoes are cooked.

Stir in the milk, crabmeat, clams and the chorizo and heat through for 5 minutes without boiling until everything is heated through. Serve in bowls with chopped parsley and the cream, if wished.

 

Wild about garlic

As the sun starts to warm the earth after the chilly winter months the countryside is abundant with new shoots and herbs. Amongst these you may well find wild garlic especially in the danker more sheltered spots in woods, forests and roadside verges or banks. A visit to Cornwall over Easter included an afternoon foraging and with the pungent aroma of garlic everywhere we returned to our guests house with a basketful of light green leaves. The leaves are perfect for pounding into a pesto like sauce and storing for later use in risottos, pasta dishes, breads or omelettes.

Back to the kitchen to pick through the leaves and remove any dirt or bugs and so cooking could begin in earnest.

Wild garlic leaves photo Ian Wallace
Wild garlic leaves photo Ian Wallace

Once washed you can blend the leaves into a puree and this can either be used immediately or will keep well in the fridge for up to 2 weeks (recipe below). This versatile paste can be added to soups and stews or used as a sauce on poached eggs, stirred into scrambled eggs or a creamy risotto. Or add a few toasted and chopped pine nuts and grated Parmesan for a simple and delicious garlic pesto.

Wild garlic puree

Wild Garlic 2
Wild garlic puree Photo Ian Wallace

A large bunch wild garlic leaves, rinsed and dried

Extra virgin olive oil

Salt and pepper

Place the leaves in a food processor with a little oil and blend until smooth, adding enough oil to make a pesto like sauce. Season to taste with salt and pepper and use at once or store in the fridge in a sealed container. Use as required. This will keep for up to 2 weeks.

Smoked salmon poached egg and garlic toasts

Wild Garlic 1
Smoked salmon poached eggs and wild garlic photo Ian Wallace

Serves: 2

2 free-range eggs

2 slices wholemeal toast

butter

100 g smoked salmon

2 tablespoons wild garlic puree

pepper

a few rocket leaves, to serve

Cook the eggs. Place a pan of water on to boil with a tablespoon of white vinegar added to it. Once simmering, swirl the water with a spoon and gently crack the eggs into the water. Simmer very gently for 3 minutes until cooked but still soft in the middle.

Meanwhile, spread the toast with butter and top with slices of smoked salmon. As soon as the eggs are cooked pop one onto each toast and spoon on the garlic puree. Sprinkle with black pepper and serve at once with a little rocket.

 Clam and panchetta linguine with wild garlic puree

Clam and panchetta linguine with wild garlic puree photo Ian Wallace

serves: 2

1 kg baby clams, scrubbed

a splash white wine

4 tablespoons extra virgin olive oil

125 g pancetta, diced

1 small onion, finely chopped

grated zest and juice 1 lemon

a pinch red chilli flakes

2-4 tablespoons garlic puree

200 g linguine

2 tablespoons chopped fresh parsley

salt and pepper

Place the clams in a large saucepan with a splash of wine and cook, covered, over a medium heat for 3-4 minutes until all the shells have opened (discard any that remain closed). Drain the clams reserving the stock, passing the liquid trough a fine sieve to remove any grit, keep warm. Remove the clams from the shells if wished.

Heat the oil in a large frying pan and fry the pancetta for 3-4 minutes until browned, remove with a slotted spoon and set aside. Reduce the heat and fry the onion, garlic, lemon zest, chilli flakes and a little pepper for 5 minutes until softened. Stir in the clams and garlic paste.

Meanwhile, cook the pasta in a large pan of lightly salted boiling water for 10-12 minutes until al dente. Drain well and return to the pan. Stir in the clam mixture, pancetta, a little of the reserved cooking liquid and parsley. Stir over the heat for a minute or so, taste and add a little lemon juice and salt if necessary. Serve at once with a little extra puree if wished.

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