BBQ009

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    SAUCES & ACCOMPANIMENTSBarbequed foods need only the simplest of sauces to accentuate their strong

    flavours. Whether spicy, rich or tangy, sauces, salsas, chutneys and relishes willgive finesse to the final dish. Choose from rice, polenta, vegetables and salads

    as accompaniment.

    PESTOINGREDIENTS:3 cloves garlic, finely chopped 90-125 gms fresh basil leaves, chopped 125 ml olive oil, or enough to make a thick pasteSalt 60 gms freshly grated Parmesan, optional 3-4 tbs. chopped pinenuts or walnuts, optional PREPARATION:1. Puree the garlic, then add the basil and work into a fine mixture. Add the olive oil and puree

    again until it forms a thick sauce.2. Season with salt, add the Parmesan and nuts, if using, and process until it forms a thick

    paste.3. Store in a lidded, covered with a thin film of oil. It will keep in the refrigerator for up to 2

    weeks, or in the freezer for up to 6 months.

    RED CHILLIE AIOLI A spicier version of the traditional Aioli.

    INGREDIENTS:100 gms mayonnaise1 clove garlic, finely chopped 1 tbs. mild red chilli powder or pure chilli powder 1 tbs. paprika tsp. cumin ground

    1 tbs. chopped fresh coriander Dash of lemon or lime juice2-3 tbs. olive oil Salt and black pepper PREPARATION:1. Combine the mayonnaise with the garlic, chilli powder, paprika, cumin, coriander and a dash

    of lemon juice.2. With a fork or whisk, slowly mix in the olive oil, a little at a time, until absorbed.. Season to

    taste and chill until ready to serve.

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    INDONESIAN PEANUT SAUCEThis keeps for 4-5 days in the refrigerator.

    INGREDIENTS:4 cloves garlic, finely chopped 2 tsp. chopped ginger 150 gms peanut butter

    2 tbs. sugar 4 tbs. water Tabasco or other fiery chilli sauce, to taste1 tbs. lemon juice2 tbs. soya sauce3 tbs. chopped fresh coriander 1 tbs. sesame oil Salt and black pepper PREPARATION:Mix the garlic with the ginger, peanut butter and sugar. Slowly stir in the water, then whenemulsified, add Tabasco, lemon juice soya sauce, coriander and sesame oil. Season to taste.

    SALSA

    This keeps for up to 1 week in the refrigerator.INGREDIENTS:3-5 cloves garlic, finely chopped 1 small onion, chopped 1 tbs. chopped fresh parsley 1 tbs. chopped fresh coriander 10 ripe tomatoes or 400 gms canned tomatoes, diced 1 tsp. ground cumin1-3 Jalapeno or Serrano chillies, finely chopped 1 tbs. lemon juice or vinegar Salt, to tastePREPARATION:Combine the ingredients with a fork. Puree if you prefer a smooth salsa.

    ROASTED GREEN CHILLIE SALSAINGREDIENTS:500 gms Jalapeno or other medium-hot green chillies2 tbs. olive oil 2 cloves garlic, finely chopped Salt and black pepper Juice of lemon or limePREPARATION:1. Light the barbeque or preheat a gas barbeque.2. Cook the chillies over hot coals until they are evenly charred on all sides. Remove from the

    barbeque and place in a plastic bag for at least 2 hours to steam skin off.3. Peel roasted chillies, then remove the seeds and core. Chop finely and toss with the

    remaining ingredients.

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    BLACK BEAN SALSAINGREDIENTS:175 gms canned black beans, drained 2-3 ripe tomatoes, diced 1 clove garlic, finely chopped 1 spring onion, finely chopped

    1 red or green Thai or Serrano chilli, finely chopped 1 tbs. lime juice tsp. ground cumin, or to taste1-2 tsp. chopped fresh coriander Salt, to tastePREPARATION:Toss all ingredients together, and serve.

    MOJO ROJOINGREDIENTS:1 dried medium-hot red chilli, such as Cayenne or Arbol 1 tsp. cumin seeds125 ml water

    5-6 cloves garlic, finely chopped 2 tbs. paprika125 ml olive oil 2 tbs. red wine vinegar Salt, to tastePREPARATION:1. Bring the chilli, cumin seeds and water to the boil and cook over a high heat for about 5

    minutes.2. Puree the garlic, add the chilli mixture and paprika, then slowly blend in the olive oil. Add the

    vinegar and salt, and serve.

    MOJO VERDEINGREDIENTS:

    5-6 cloves garlic, finely chopped green pepper, deseeded and chopped 1 tsp. cumin seeds30 gms chopped fresh coriander leaves125 ml olive oil 2 tbs. white wine vinegar Salt, to tastePREPARATION:Puree the garlic with the green pepper, cumin and coriander. Slowly work in the olive oil, seasonwith vinegar and salt, and serve.

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    GUACAMOLEThis classic accompaniment to Fajitas and other Tex-Mex dishes.

    INGREDIENTS:2 ripe avocados onion, finely chopped 2 cloves garlic, finely chopped

    2-3 tomatoes, diced fresh green chillie, such as Jalapeno or Kenya, finely chopped Juice of 1-2 limes1/4 tsp. ground cuminSalt and cayenne pepper, to tastePREPARATION:1. Cut the avocados in half and remove the stones. Scoop out the flesh and mash coarsely.2. Combine the avocado with the remaining ingredients. Serve immediately, or cover tightly with

    a clingfilm to prevent discoloration. (if the top does discolour, stir well before serving)

    TEXAS JAILHOUSE BBQ SAUCEThis is a recipe of a jailhouse cook.

    INGREDIENTS:

    300 ml ketchup300 ml beef stock 1 tsp. mild chillie powder 1 tsp. paprika1 dried Chipotle chillie, crumbled tsp. dried mustard Pinch of ground ginger 3 cloves garlic, finely chopped 2-3 tbs. molasses sugar, or 1 tbs. molasses plus1 tbs. brown sugar 1 tbs. Worcestershire SauceSalt and black pepper 1 tbs. lemon juicePREPARATION:

    1. Combine all ingredients in a small pan and bring to a boil. Reduce the heat and simmer for 10-15 minutes, or until the sauce has a smoky flavour and is well combined.

    2. Allow to cool and serve at the table with barbequed steaks, chops, beef or pork ribs. Thesauce can also be brushed on to the food on the grill during the last 10-15 minutes of cookingtime.

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    WILD MUSHROOM SAUCEINGREDIENTS:30 gms dried wild mushrooms, such as ceps or porcini 500 ml hot veal or chicken stock 5 shallots, finely chopped 2 cloves garlic, finely chopped

    30 gms butter 4 tbs. brandy 375 gms creme fraicheSalt and black pepper Freshly ground nutmeg, to tastePREPARATION:1. Place the dried mushrooms in a bowl and pour over the stock. Cover and leave for 30

    minutes. When the mushrooms have softened, drain, squeeze dry and dice, reserving theliquid. Strain the soaking liquid (plus squeezed liquid).

    2. Saut the shallots and garlic in the butter until softened and lightly coloured, then add themushrooms and cook for a few minutes..

    3. Pour the brandy into a long-handled ladle, then pour it into the pan, averting your face - it willspit. Boil until reduced to 2 tbs., then add the mushroom soaking liquid.

    4. Reduce again over a high heat to about 175 ml, then stir in the creme fraiche. Season totaste with salt, pepper and freshly ground nutmeg.

    THAI DIPPING SAUCEINGREDIENTS:200 gms canned, chopped tomatoes, juice included 2 tbs. dark brown sugar, or to taste125 gms sultanas, coarsely chopped 4 cloves garlic, finely chopped -1 dried red chillie, crumbled tsp. cayenne pepper, or to taste3 tbs. cider or raspberry vinegar, or to tasteSalt, to taste3 tbs. water, plus extra if needed PREPARATION:1. Combine the tomatoes with the sugar, sultanas, garlic, chillie, cayenne, vinegar and salt.

    Process until it is a slightly chunky mixture, adding water as needed to give the rightconsistency.

    2. Bring the mixture to the boil in a small pan and cook for a few minutes to allow the flavours tomingle. Leave to cool.

    3. Season with extra vinegar, cayenne, salt and sugar to taste.

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    SHE-DEVIL BARBEQUE SAUCEThis sauce gets its kick from simmering the Chipotle chillie, a smoky dried chillie that harbours

    the heat of hell. It is an ideal sauce to brush on ribs towards the end of cooking.INGREDIENTS:1 onion, coarsely grated 3-5 cloves garlic, finely chopped

    4 tbs. Worcestershire sauce250 gms ketchup4 tbs. molasses sugar 2-3 dried chipotle chillies275 ml beer, or extra if needed 250 ml water, plus extra if needed 1 tsp. dried mustard 1 tsp. mild red chillie powder 1 tsp. ground cuminSalt and black pepper 4 tbs. cider vinegar PREPARATION:1. Mix together the onion, garlic, Worcestershire sauce, ketchup, molasses sugar, Chipotle

    chillies, beer, water, mustard, chillie powder, cumin, salt and pepper, and half the vinegar.2. Bring to the boil, then reduce the heat and simmer for 30-45 minutes, or until it forms a thick

    sauce. If the mixture sticks or threatens to burn, add more water or beer.3. When the sauce is thick and flavourful, add the remaining vinegar and taste for seasoning.

    Remove from the heat.4. Slather this spicy, smoky sauce on ribs or steaks when they have almost finished cooking.

    Serve the remainder in a bowl for guests to help themselves.

    RED ONION & RAISIN RELISHThis relish is an excellent accompaniment to barbequed meats. It will keep for up to 3 days in the

    refrigerator.INGREDIENTS:3 large onions, thinly sliced 125 ml olive oil 3-4 tbs. dark brown sugar 90 gms raisins or dried cranberries125 ml raspberry or cider vinegar, or to tastesalt PREPARATION:1. Cover the sliced onions with cold water and leave for 1 hour. Drain and dry on kitchen paper.2. Heat the olive oil and sugar, stirring until the sugar dissolves. Add the onions and simmer

    until they go limp, about 15-20 minutes.3. Stir in the raisins and the vinegar. Continue to simmer until most of the liquid has evaporated

    and the onions are soft and melting.4. Season with salt and a dash of more vinegar if needed.

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    TOMATO & GINGER CHUTNEYThis chutney is the ideal accompaniment for barbequed fish.

    INGREDIENTS:1 small onion, chopped 2 cloves garlic, coarsely chopped 15 gms butter

    1 tsp. chopped ginger Pinch of ground ginger 1 green Jalapeno, Kenya or Serrano chillie, chopped Pinch of ground coriander 4 ripe tomatoes, diced 1-2 tsp. sugar Salt, to tasteDash of vinegar, to tastePREPARATION:1. Saut the onion and garlic in the butter until softened, then add the ginger, ground ginger,

    chillie and coriander.2. Stir for a few minutes to blend flavours, then add the tomatoes and sugar and cook over a

    medium-hot heat for 3-5 minutes, or until it forms a sauce.3. Season the chutney to taste with salt and vinegar. Serve at room temperature.

    BEETROOT CHUTNEYINGREDIENTS:140 gms pickled beetroot, diced 1 onion, diced 3 cloves garlic, coarsely chopped 2 tomatoes, diced 125 gms sugar tsp. salt Scots bonnet or other hot chillie, chopped 1 tsp. dried mint 4 tbs. red wine vinegar 2 tbs. currant 1 tbs. tamarind paste tsp. ground coriander 1 tsp. curry powder Juice of lemonPREPARATION:1. Place the vegetables, sugar, salt, chillie, mint, vinegar and currants in a small pan.2. Bring to the boil, then lower the heat and simmer until the liquid is nearly evaporated and the

    vegetables have become almost jam-like.3. Stir in the tamarind paste, coriander, curry powder and lemon juice, and remove from the

    heat. Serve at room temperature.

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    THAI GREEN MANGO RELISHINGREDIENTS:1 green mango, slightly under-ripe, peeled and diced 1 tbs. sugar, or to taste tsp. salt, or to taste small red Thai chillie, very thinly sliced

    small green Thai chillie, very thinly sliced PREPARATION:Toss the diced mango with the sugar, salt and chillies. Serve with grilled fish or kebabs.

    GUAVA-APPLE RELISHINGREDIENTS:2 guavas, peeled and diced 1 small apple, peeled, cored and diced Dash of lemon juicePinch of sugar, to tastePREPARATION:Combine all the ingredients and chill until ready to serve.

    CUCUMBER-YOGHURT RELISHINGREDIENTS:250 gms yoghurt cucumber, finely diced 2-3 cloves garlic, finely chopped 2 tbs. chopped fresh coriander or parsley 2 tsp. chopped fresh mint Salt, to tastePinch of cayenne, optional PREPARATION:Combine all the ingredients in a bowl and keep chilled until ready to serve. Sprinkle with a pinchof cayenne, if liked.

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    MIXED FRUIT CHUTNEYINGREDIENTS:150 ml cider or fruit vinegar 1 onion, chopped 1 tbs. water 1 tsp. ground ginger

    Zest of orange, chopped tsp. salt Pinch of ground cinnamon1 clove garlic, finely chopped Pinch of crushed, dried, red chillie peppers125 gms light brown sugar 2 small ripe pears, peeled and diced 1 tart green apple, diced 3 tbs. sultanas, dried cherries or dried cranberries2 tomatoes, diced Scots bonnet or other hot chillie, chopped PREPARATION:1. Mix together 125 ml of the vinegar, the onion, water, ginger, orange zest, salt cinnamon,

    garlic and crushed chillie peppers in a small pan. Bring to the boil.2. Add the sugar, pears, apple, sultanas, tomatoes and chopped chillie, then reduce the heat to

    a slow simmer.3. Cook until the fruit is soft and the liquid has almost evaporated. Adjust the sweet-sour

    balance, adding the remaining vinegar to taste.4. Leave to cool and serve at room temperature, or pour into sterilized jars while hot and seal.

    The chutney will keep sealed for up to 1 year.

    PINEAPPLE & RED PEPPER CHUTNEYThis relish is delicious with pork, duck or chicken.

    INGREDIENTS:1 pineapple, about 1 kg, peeled, cored and diced red pepper, cored, deseeded and diced lemon, thinly sliced tsp. salt 1 tsp. ground cinnamon175 gms Demerara sugar 175 gms white sugar Scots bonnet or other hot chillie, chopped tsp. ground allspice3 tbs. white wine vinegar or fruit vinegar 2 tbs. currants tsp. cumin seedsPREPARATION:1. Place all the ingredients, except 1 tbs. of vinegar, in a pan and bring to the boil.2. Reduce the heat and simmer until the fruit is cooked through and the liquid has nearly

    evaporated.3. Adjust the sweet-sour balance, adding the remaining vinegar to taste. Leave to cool and

    serve at room temperature, or pour into sterilized jars while hot and seal. The chutney willkeep sealed for up to 1 year.

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    PICKLED ONION RINGSINGREDIENTS:3 large red onions, peeled and sliced crossways4 tbs. olive oil 6 dried bay leaves, crumbled or tsp. herbes de Provence tsp. marjoram

    Pinch of ground allspice125 ml vinegar 1 clove garlic, finely chopped 1 tbs. dark brown sugar, or to tasteLarge pinch of cumin seedsSalt, to tastePREPARATION:1. Slice the onion slices into rings and mix with the other ingredients, turning to coat well. Tate

    for seasoning, then leave for 1-3 hours at room temperature, or overnight in the refrigerator.2. Serve the pickle immediately, or spoon into a sterilized jar and seal. It will keep for up to 1

    year.

    CAMPFIRE BEANSINGREDIENTS:250 gms pinto beans1 onion, coarsely chopped 125 ml She-devil barbeque sauce1 rasher bacon, optional PREPARATION:1. Cover the pinto beans with cold water and leave to soak overnight.2. Drain the beans, return to the pan and cover with fresh water. Bring to the boil, then reduce

    the heat and simmer for about 2 hours, or until beans are tender.3. Combine the beans and their cooking liquid with the onion and the barbeque sauce and

    place in a cooking pan that can withstand the heat of the barbeque. Top with bacon rashers,if using, then cover.

    4. Bake over a cool part of the barbeque for about 1 hour, or long enough for the beans toabsorb the smoky scent of the sauce. Remove the lid, return the pan to the barbeque withouta cover to let some of the liquid evaporate.

    MEDITERRANEAN VEGETABLES WITH SPAGHETTINIINGREDIENTS:500 gms spaghetini a selection of chargrilled vegetables, such as fennel bulb, red pepper, courgette slices and aubergine slices, cut into bite-sized pieces3 tbs. olive oil 3 tbs. tomato passata3 cloves garlic, finely chopped 10 sun-dried tomatoes in oil, drained and diced Handful of fresh basil leaves, chopped coarsely Freshly grated Parmesan or Pecorino

    PREPARATION:1. Cook the spaghettini in salted, boiling water until it is al dente, and then drain.2. Meanwhile, heat the chopped barbequed vegetables (and any juices) with olive oil andtomato passata.3. Toss the pasta with the vegetables, garlic and sun-dried tomatoes.4. Serve immediately, sprinkled with chopped basil and cheese.

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    REFRIED BEANSRefried beans, frijoles refritos, are excellent prepared from dried pinto beans, but if you are shortof time, use a 400 gms can of refried beans. Add enough water to give the right consistency and

    heat over the barbeque. The beans are a traditional accompaniment with Fajitas.INGREDIENTS:400 gms cooked pinto beans plus about 125 ml of the cooking liquid

    4 tbs. vegetable oil 1 onion, finely chopped Salt, to taste tsp. ground cuminLarge pinch of mild chillie powder 250 gms grated cheese, such as mild Cheddar or PecorinoPREPARATION:1. Mash the cooked pinto beans into the cooking liquid with a potato masher, leaving about a

    third of the beans whole or partially whole to give a chunky textured puree.2. Heat the oil in a large pan, add the chopped onion and saut until softened. Add salt to taste,

    sprinkle with cumin and chillie powder, and then add about 125 ml of the bean mixture.3. Cook over a high heat until the mixture thickens and reduces in volume, then add more

    pureed beans, stirring and mashing as you cook.4. When all the beans have been added and the mixture has formed a thick puree about the

    consistency of fromage frais, it is ready.5. Sprinkle the bean puree with the cheese and heat until the cheese melts. (do this on the

    barbeque for an extra smoky scent.)6.

    BARBEQUED VEGETABLE TORTILLA SOUPINGREDIENTS:1 onion, chopped 4-5 cloves garlic, finely chopped 1 tbs. olive oil tsp. ground cumin tsp. mild chillie powder tsp. paprika250 gms diced tomatoes, fresh or canned 1 litre stock a selection of chargrilled vegetables cut into bite-sized pieces tsp. dried oreganosalt and black pepper Tabasco or other hot chillie sauce, to taste300 gms white cheese, such as Wensleydale or Pecorino, sliced 1 tbs. chopped fresh coriander Juice of 1 lime4 big handfuls tortilla chipsPREPARATION:1. Lightly saut the onions and garlic in olive oil until softened, then sprinkle in the cumin,

    chillie and paprika and cook for a few minutes longer.2. Add the tomatoes, stock and barbequed vegetables, then bring to the boil. Reduce the heat

    and simmer for 15 minutes.3. Season with oregano, salt and pepper, and Tabasco. Then place some cheese in each bowl

    and ladle the hot soup over. Sprinkle with coriander and slime juice. Serve immediately,topped with a handful of tortilla chips.

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    MIDDLE EASTERN SPICED PILAFFINGREDIENTS:90 gms almonds, slivered or whole60 gms butter 60 gms spaghetti, broken up2 onions, thinly sliced lengthways

    tsp. ground cinnamon tsp. ground cumin250 gms long-grain rice500 ml hot chicken stock 100 gms raisinsPREPARATION:1. Saut the almonds in 15 gms butter until golden brown. Remove from the pan and drain.2. Add another 15 gms butter and brown the spaghetti lightly. Remove from the pan and drain.3. Saut the onions in another 15 gms of butter until soft and golden. Sprinkle with half the

    cinnamon and cumin. Remove from the pan.4. Saut the rice in the remaining butter until golden, about 3-4 minutes. Add the hot stock,

    raisins and the remaining cinnamon and cumin. Cover and cook over a low heat until the riceis half done.

    5. Add the spaghetti to the rice, cover and cook until the rice and spaghetti are al dente. Fork inthe onions and serve topped with almonds.

    GARLIC & SPRING ONION MASHINGREDIENTS:1.5 kgs potatoes, peeled 250 ml milk 1 bulbs garlic, separated into cloves but unpeeled 2-3 spring onions, thinly sliced 125 gms butter, or to tasteSalt and black pepper PREPARATION:1. Cook the potatoes in salted boiling water until they are just tender, then drain.2. Meanwhile, bring the milk to the boil with the garlic. Reduce the heat and simmer till the

    garlic is tender, about 20 minutes. Pass the garlic cloves through a sieve. Discard the skins.3. Mash the potatoes with the milk and garlic. Mix in the spring onions and two-thirds of the

    butter. Season and serve with the remaining butter on top.

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    ROASTED VEGETABLES VINAIGRETTEINGREDIENTS:a selection of chargrilled vegetablesClassic Vinaigrette1 clove garlic, finely chopped 2 shallots or small onions, finely chopped

    1 tbs. chopped fresh herbsSalt and black pepper PREPARATION:Dice the vegetables and toss with the vinaigrette. Add the garlic, shallots and herbs, and season.

    ROSEMARY POLENTAPolenta, poured onto a flat plate or board, is cut into slabs and cooked over the open fire

    throughout much of the Balkans and Northern Italy. Serve with sausages, poultry or any heartymeat dish, or top with morsels of prosciutto, cheese and herbs for a tasty snack.

    INGREDIENTS:200 gms dried polentaSalt to taste2-3 tsp. finely chopped fresh rosemary

    90 ml melted butter or olive oil, plus butter to greaseFreshly grated Parmesan, to tastePREPARATION:1. Cook the polenta in salted water according to package directions, then stir in the rosemary.2. Meanwhile, butter a large shallow tin. Pour in the hot polenta and spread evenly. Leave to

    cool.3. Light the barbeque or preheat a gas barbeque.4. When cool, cut polenta into diamonds, fingers, rounds or any other shape you like.5. Brush the polenta pieces with the melted butter or olive oil, then cook over hot coals until

    they are slightly browned with marks from the grill. Sprinkle with Parmesan and serveimmediately.

    SOUTHEAST ASIAN NOODLE SALADINGREDIENTS:250 gms Chinese rice noodlessoya or fish sauce, to taste2 tbs. vegetable oil 3 spring onions, thinly sliced cucumber, diced red pepper, diced Chinese or other chillie paste, to taste

    juice of lime45 gms dry-roasted peanutsPREPARATION:1. Cover the noodles with boiling water and leave to soften for about 5 minutes. Rinse in cold

    water.2. Bring a pan of water to the boil and add the softened noodles. Cook until just tender, about 3

    minutes. Drain and rinse in cold water.3. Mix together the soya or fish sauce, vegetable oil, spring onions, cucumber, pepper, chilliepaste and lime juice. Toss with the noodles.

    4. Serve the noodles sprinkled with peanuts.

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    WATERCRESS, GRAPEFRUIT, ORANGE & RED PEPPER SALADINGREDIENTS:1 grapefruit, sliced 2 oranges, sliced 1 red pepper, cored, sliced or diced 3 cooked beetroots, diced, optional

    1 bunch watercress2 tbs. olive oil 1 tbs. raspberry vinegar PREPARATION:

    Arrange the fruit, pepper, beetroot, if using, and watercress on a platter, or toss together in asalad bowl. Sprinkle with olive oil and vinegar and serve immediately.

    A PLATE OF GREENS & HERBSThe simplest, freshest accompaniment to almost any barbequed food is a plate of crisp, fresh

    raw vegetables and herbs. Your choice will determine the accent of the meal. Sprinkle withClassic Vinaigrette, if liked.

    INGREDIENTS:Fresh coriander, dill, spring onions and mint; or fresh tarragon and frisee lettuce leaves; or fresh

    coriander, mint and green chillies; or mixed green leaves, fresh basil and rosemary; or red peppers, thinly sliced onions, chillies, shredded lettuce and lemon juice; or bean-sprouts, peppersspring onions, thinly sliced celery and fresh coriander; or parsley, sweet marjoram and a fennel bulb, thinly sliced.

    BRININGBrining produces moist succulent beef of pork with a silky texture.

    INGREDIENTS:125 gms sugar 4 tbs. coarse sea salt 10 each of coriander seeds, juniper berries, black peppercorns5 bay leaves1 sprig thyme5 litres water PREPARATION:1. Heat all the ingredients until sugar and salt dissolve. Cool, then pour over the food to be

    brined.2. Leave for 3 days, then rinse the food well and dry. Rub with olive oil before placing on the

    barbeque.