We cooked a slightly modified version of Supercook’s Scampi Kebabs recipe. We used Waitrose raw peeled king prawns marinated in olive oil, lemon juice, garlic, salt and black pepper.
The prawns were then barbecued on skewers with green peppers, mushrooms, sage leaves and pieces of lemon. The prawns were basted with the marinade while cooking and we served with saffron rice and an avocado and leaf salad. Delicious.
We cooked Beef “Ribbon” Kebabs (Pasanda Kabab) from Madhur Jaffrey.
Steak is cut into thin strips or pasanda, threaded on skewers and barbecued. For simplicity we just cubed some good quality rump steak. but first we marinated it in a blended mixture of browned onions, chopped onions, yoghurt, lemon juice, mustard oil, almonds, ginger, garlic, salt, cayenne pepper, nutmeg, mace and coriander.
The marinated steak was then grilled on skewers on the barbecue.
We served the meat with grilled zucchini with cumin and pulao rice.
We paired the kebabs with a bottle of Felix Swan Hill Victoria Shiraz-Sagrantino 2013, an Australian red from the Wine Society.
We detected black fruits on the nose and this followed through to the palate. There was a slight sweetness, flavours of black cherries and a full-flavoured spicy finish. A very good match with the beef kebabs.
We tried Grilled Salmon with Dill and Lemon from bbq.about.com The salmon is marinated in lemon juice, lemon zest, garlic, oil and dill and then barbecued. We served the salmon with baked potato wedges, mushrooms and tomatoes.
To go with the salmon we decided on a bottle of Touraine Sauvignon Blanc “Les Hauts Lieux”, Bougrier 2013, a French white from the Wine Society.
We thought the nose was slightly grassy and the taste was fresh and lemony with some tropical fruits. The finish was crisp. A good match with the barbecued salmon.
One of our favourite recipes is Bifteck Marchand de Vin, which is beef stew cooked in a red wine sauce. (See here for a wine pairing with this dish.) We found a recipe on the Barbecue Bible website called Hanger Steak Marchand de Vin that we thought we might enjoy.
We barbecued sirloin steak instead of hanger. The Marchand de Vin sauce contains red wine, bacon, shallots, garlic, mushroom, beef stock, parsley, salt and pepper. We served the steak with sauté potatoes and mushrooms.
We opened a bottle of Mauricio Lorca Angel’s Reserve Malbec 2013, a full-bodied Argentinian red from Naked Wines. We detected sweet black fruits on the nose and this sweetness followed through on the palate with blackcurrant flavours and a generally smooth finish, with some acidity. A very good match with the steak.
We have been making good use of recipes from the Barbecue Bible website lately. We marinated some lamb chops in Steven Raichlen’s “only marinade you’ll ever need“. It contains lemon juice, hot pepper flakes, black pepper, salt, lemon zest, garlic, fresh parsley, mixed herbs (we used coriander and basil) and olive oil. Very Mediterranean.
We barbecued the chops and served them with Delia’s Anya Potato Salad, with less salt than recommended and Caesar Salad, also from Barbecue Bible.
We paired the meal with a bottle of Aluado Alicante Bouschet 2011, a medium-bodied Portuguese red from the Sunday Times Wine Club.
We detected mixed berry fruits on the nose and sweetness, spiciness and black fruits, especially cherries on the palate. Lovely acidity. A versatile food wine and a very good match with the barbecued lamb.
We visited Jamaica a few months ago and brought back with us some Island Spice Jerk Pork rub. The rub contains corn starch, crushed pepper, Jamaican pimento, garlic, onion, breadcrumbs, black pepper, salt, sugar, cumin and Jamaican scotch bonnet pepper.
We coated some pork chops in the rub, grilled them on the barbecue and served them with a mixed green salad.
We thought the pork was reasonably tasty, but didn’t think it was especially hot as indicated on the packet.
We paired the food with a bottle of Fetzer Crimson 2010, a medium-bodied Californian red blend from Tesco made from Zinfandel, Syrah, Cabernet Sauvignon, Durif and Petit Verdot. An enjoyable, easy drinking wine that delivered mixed red and black fruits, with a warm spiciness. It was a good match with the pork.
I have recently rediscovered Steven Raichlen’s Barbecue Bible website and there’s a good selection of interesting recipes on there. We decided to do a barbie at short notice to take advantage of a rare sunny day in a dreadful English May. We decided on Green Chile (Chilli) Chicken Under Bricks. Chicken breasts are marinated in a mixture of salt, black peppercorns, cumin, garlic, green chilli (we only had red ones), chopped cilantro (coriander), lime juice and olive oil. We didn’t use the bricks as recommended in the recipe, but the chicken was deliciously succulent.
For a barbecue we decided to try Five-Spice Rib-Stickers from the Great Big Barbecue Cookbook.
The pork spare ribs are marinated in 5-spice powder, garlic. ginger, chilli sauce, dark soy sauce, dark brown sugar and sunflower oil. We grilled the ribs on the barbie and served them with blackbean and roasted garlic stir-fried egg noodles.
To pair with the meal we opened a bottle of Blind Spot Clare Valley Riesling 2012, an Australian white from the Wine Society.
The wine was slightly off-dry and we found it citrussy with pronounced lemon and lime flavours. Whilst this was a reasonable match with the ribs, the sweetness in the coating needed a slightly sweeter wine to cope with it.