The Barbecue

COPYRIGHT

HarperCollinsPublishers

1 London Bridge Street

London SE1 9GF

www.harpercollins.co.uk

First published by HarperCollinsPublishers 2019

FIRST EDITION

© HarperCollinsPublishers Ltd 2019

Jacket design by Pene Parker © HarperCollinsPublishers Ltd 2019

Cover photographs by Charlotte Bland © HarperCollinsPublishers Ltd 2019

A catalogue record of this book is available from the British Library

Alex Hamilton asserts the moral right to be identified as the author of this work

Recipes: Alex Hamilton & Jo Jackson

Photography: Charlotte Bland

Design, Art Direction & Prop Styling: Pene Parker Design

Food styling: Rukmini Iyer

Food stylist assistant: Jo Jackson

Find out about HarperCollins and the environment at www.harpercollins.co.uk/green

Source ISBN: 9780008333973

Ebook Edition © November 2019 ISBN: 9780008333980

Version 2019-05-09

CONTENTS

COVER

TITLE PAGE

COPYRIGHT

HOW TO USE THIS BOOK

GAS VS CHARCOAL

ESSENTIAL KIT

THINGS ON STICKS

BEEF, PORK, LAMB & CHORIZO

SALMON

PRAWNS

VEGETABLES

HALLOUMI, PANEER & TOFU

CHICKEN

PEPPERCORN, SALT & LIME

LEMON, OREGANO & GARLIC

TANDOORI SPICES & YOGURT

ROSEMARY, CAYENNE & BROWN SUGAR

DIPS, SAUCES & PICKLES

MEXICAN CHILLI PEANUT SAUCE

HOT SATAY SAUCE

CORIANDER & LIME TZATZIKI

SIMPLE SOUR CREAM & SPRING ONION DIP

PERFECT GUACAMOLE

SPRUCE UP YOUR MAYO

ULTIMATE CHILLI OIL

SWEET HABANERO SAUCE

FIERY SCOTCH BONNET SAUCE

PINK PICKLED ONIONS

DILL PICKLES

QUICK KIMCHI

RIBS

RIBS

CLASSIC BARBECUE MARINADE

STICKY HOT CHIPOTLE MARINADE

JERK RIBS

CHICKEN

CHICKEN: THIGHS, DRUMSTICKS, SPATCHCOCKED

STICKY JERK CHICKEN

TANDOORI CHICKEN

KOREAN BARBECUE MARINADE

SMOKED PAPRIKA & LEMON CHICKEN

POLLO AL CARBON: ACHIOTE MARINADE

WHOLE VEG

WHOLE PORTOBELLO MUSHROOMS & ASPARAGUS

WHOLE AUBERGINE

WHOLE CAULIFLOWER OR CAULIFLOWER STEAKS

CORN ON THE COB & COS LETTUCE

CHERRY TOMATOES, POINTY PEPPERS & HALLOUMI

LONG-STEM BROCCOLI

PINK PEPPERCORN & CRUMBLED GOAT’S CHEESE DRESSING

CHILLI, LIME & CORIANDER DRESSING

LEMON, DILL & FETA DRESSING

BASIL, PINE NUT & GARLIC DRESSING

BLUE CHEESE, LEMON & WALNUT DRESSING

FISH

SEA BREAM & SALSA VERDE

GRILLED FISH TACOS

WHOLE RAINBOW TROUT

SPICED SALMON FILLETS & BARBECUE SPELT CHAPATIS

BURGERS, STEAKS & SLOW COOKING

CLASSIC BEEF BURGERS

BEEF & HIDDEN MELTED CHEESE BURGERS

PORK, FENNEL & APPLE BURGER

SPICY LAMB KOFTE BURGERS

SMOKY BLACK BEAN BURGERS

CHICKPEA & CARROT BURGERS

RIB-EYE STEAK

SIRLOIN, SKIRT OR BAVETTE STEAK

ADOBO MARINADE

CLASSIC MUSTARD, WORCESTER & THYME

LEMON, GARLIC & ROSEMARY

PORK PIBIL

BARBECUE BRISKET

SALSAS & SALADS

CLASSIC PICO DE GALLO/KATCHUMBER SALAD

MANGO SALSA

PICKLED WATERMELON RIND

PINEAPPLE, CHILLI & MINT SALSA

BLACK BEAN & SWEETCORN SALSA

VEGAN SUMMER SLAW

CLASSIC COLESLAW

HAIL CAESAR: THE ULTIMATE CAESAR SALAD WITH ROSEMARY CROUTONS

KOREAN SUMMER SLAW

WATERMELON, MINT, CUCUMBER & FETA SALAD

FENNEL, COURGETTE RIBBON & ORANGE SALAD

HERBED OR RAINBOW POTATO SALAD

CLASSIC POTATO SALAD

CLASSIC TOMATO PANZANELLA

DESSERTS

GRIDDLED MANGO WITH LIME & COCONUT

GRIDDLED NECTARINES, PLUMS & PEACHES WITH HAZELNUTS & ROSEMARY

CHOCOLATE PB & J S’MORES

GRIDDLED PINEAPPLE & WATERMELON WITH CHILLI-MINT SYRUP

ROASTED STRAWBERRY & MARSHMALLOW SKEWERS WITH CHOCOLATE SAUCE

MENU PLANS

LIST OF SEARCHABLE TERMS

ABOUT THE PUBLISHER

HOW TO USE THIS BOOK

This book is designed to be as user-friendly as possible, based on the idea that if you can get comfortable with one method for cooking something, then there’s an infinite variety of ways to make it different and exciting the next time you do it. So, instead of giving you six different chicken recipes, in this book you get just one simple template for the ‘hero’ recipe, followed by a series of marinades you can pick from as you wish. The same goes for ribs, steak and vegetables, which are just glorious on a barbecue alongside punchy dressings and interesting salsas and salads.

We kick off with ‘Things on Sticks’ instead of a starter section, because they’re a colourful, easy dish to prepare ahead, marinate, and stick on the barbecue as soon as your guests arrive. The main chapters (Ribs, Chicken, Whole Veg, Fish, Burgers, Steaks & Slow Cooking) are traditionally the stars of the show, and you can mix and match these, along with the tasty salsas and salads, depending on the occasion and how many you’re feeding! If you’re still hungry after the main event, the dessert section has some very easy but delicious recipes for barbecued fruit and indulgent s’mores.

Whether you’re barbecuing in your back garden, or packing bits and pieces into a coolbox to take to the beach or park, this book has mix and match options that should keep you going all summer, and well into the autumn too. Head here for menu plan ideas to curate the perfect barbecue party table, with something to suit everyone. For tips on gas vs. charcoal and essential kit, see overleaf.

GAS VS CHARCOAL

CHARCOAL

Purists prefer charcoal for the smoky flavour, and I personally love that you can chuck rosemary, thyme, bay, sage or oregano on to the coals for a wonderful herbal scent as you cook. A kettle or lidded barbecue is really helpful for cooking your food evenly – if you’re just using a very simple open grill or disposable barbecue, a really large inverted metal bowl will do at a pinch.