Some Eatings Grilled and BAR.B.Qs

Black & blushing Worcestershire fillet


“This is the most delicious barbecued beef I think I’ve ever had (even if I say so myself). Trust me because it’s going to go really dark and look burnt, but it’ll be perfect inside if you do it right. ”

 Salt & pepper tofu skewers
“If you’re using wooden skewers, make sure you soak them in water first, for at least half an hour, so they don’t catch alight and burn on the grill. ”


  • 6 shallots
  • 1 bunch of spring onions
  • 2-3 fresh red chillies
  • 8 cloves of garlic
  • 5cm piece of fresh ginger
  • groundnut oil
  • 4 tablespoons black peppercorns
  • 1 tablespoon Szechuan peppercorns
  • 2 teaspoons coriander seeds
  • 1 teaspoon sea salt flakes
  • 4 tablespoons soy sauce
  • 3 tablespoons light brown sugar
  • 750 g firm tofu
  • 1 cucumber
  • ½ a bunch of fresh coriander
  • 2 tablespoons rice wine vinegar


  1. Peel and finely slice the shallots. Trim and finely slice the spring onions and chillies, then peel and finely slice the garlic. Peel and finely grate the ginger.
  2. Heat a few drizzles of oil in a large non-stick frying pan. Add the shallots, spring onions, chilli, garlic and ginger and cook, stirring often, over a low heat for 10 to 15 minutes, until soft.
  3. For the marinade, crush both kinds of peppercorns in a pestle and mortar with the coriander seeds and sea salt flakes. Add to the pan with the soy sauce and sugar. Reduce until thick and glossy, then transfer to a small baking tray.
  4. Cut the tofu into 2cm pieces, then thread onto 4 skewers. Place in the tray with the marinade, spoon over to coat and leave in the fridge to marinate for a few hours.
  5. When you are ready, barbecue the skewers till crisp, basting with the marinade and turning regularly.
  6. Use a vegetable peeler to shave the cucumber into ribbons and place in a bowl. Pick, finely chop and add the coriander, followed by the rice wine vinegar and a pinch of sea salt and black pepper. Toss to mix and serve with the crispy salt and pepper tofu skewers.

Lemon sole with chipotle & ancho chilli recado

Lemon sole with chipotle & ancho chilli recado


  • 4 lemon sole or dab fillets , skin on, from sustainable sources
  • 1 lime
  • 4 cloves of garlic
  • 2 dried chipotle chillies
  • 2 dried ancho chillies
  • 1½ tablespoon dried oregano
  • ½ a lime
  • 14 ripe cherry tomatoes
  • 1 Lebanese cucumber
  • 3 spring onions
  • 1 ripe avocado
  • extra virgin olive oil
  • 1 lime


  1. Preheat the oven to 180ºC/gas 4.
  2. To make the recado, place the unpeeled garlic in a small roasting tin and roast for 15 to 20 minutes, or until the cloves are soft. Transfer to a plate, allow to cool, then remove the skins.
  3. Place the chipotle and ancho chillies in a small bowl. Pour over boiling water to just cover and leave for 15 minutes to soak. Drain in a colander, reserving the liquid.
  4. Place the chillies, garlic, oregano and a large pinch of sea salt in a food processor and blend to a paste. Add the lime juice and 4 tablespoons of the reserved liquid and blitz to combine. Transfer to a non-reactive bowl.
  5. Place the fish in the marinade, cover with clingfilm and refrigerate for 30 minutes.
  6. For the salad, halve the tomatoes and slice the cucumber and spring onions. Halve, destone and roughly chop the avocado. Combine in a bowl with 3 tablespoons of oil and the lime juice. Season well.
  7. Preheat a barbecue or cast-iron griddle pan to a medium heat. Remove the fish from the refrigerator and cook, turning once, for about 3 minutes each side, occasionally adding some more marinade with a brush during cooking.
  8. Divide the fish among plates and serve with the avocado salad and freshly squeezed lime wedges.

Barbecued trout in newspaper

Barbecued trout in newspaper


  1. Preheat the barbecue so it’s hot, or until the coals turn white.
  2. Rinse the fish under cold water and pat dry with kitchen paper.
  3. Twist the stalks off from the bunch of coriander and place in a pestle and mortar, keeping the leaves for the garnish. Remove the tough outer leaves from the lemongrass, trim and add to the mortar.
  4. Peel, slice and add the garlic and ginger, then slice and add the chilli (if using). Add the lime leaves, then bash them a bit to release the flavours.
  5. For each trout, take a large double sheet of newspaper and line with greaseproof paper.
  6. Slice 3 limes, then place a line of the slices in the middle of each newspaper. Lay the fish on top and stuff the cavity with half the herby mixture, season with sea salt and drizzle with oil. Top with more lime slices and drizzle with more oil and salt.
  7. Wrap up the newspaper and tie with string. Dunk both parcels in a bucket of water and leave to soak for no more than 5 minutes.
  8. Barbecue the fish parcels, uncovered, for 30 minutes or until the flesh is firm. The newspaper will be black, but don’t worry – the important thing is that the fish will be cooked to perfection.
  9. Remove the fish from the paper, drizzle with any juices, top with coriander leaves and serve with lime wedges.

Chilli chicken with drunken pinto beans



  • 1 whole free-range chicken , butterflied (ask your butcher to do this)
  • 3 plum tomatoes
  • 6 cloves of garlic
  • 2 dried chipotle chillies
  • 4 dried guajillo chillies
  • 4 dried ancho chillies
  • 1 tablespoon dried oregano
  • 10 allspice berries
  • 4 whole cloves
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cinnamon
  • 100 ml cider vinegar
  • 2 limes
  • 1 white onion
  • 6 cloves of garlic
  • 2 fresh jalapeño chillies
  • olive oil
  • 2-3 fresh bay leaves
  • 2 plum tomatoes
  • 2 x 400 g tins pinto beans
  • 1 x 330 ml bottle lager-style or dark Mexican beer, depending on your preference
  • 6 sprigs of fresh coriander


  1. Preheat the oven to 200ºC/gas 6.
  2. To make the adobo-style recado, halve and place the tomatoes in a small roasting tray with the unpeeled garlic cloves and roast for 30 minutes or until soft.
  3. Transfer to a plate and allow to cool, then remove the garlic skins.
  4. Place the chipotle, guajillo and ancho chillies in a bowl. Pour over enough boiling water to just cover them and leave for 15 minutes to soak. Drain the chillies in a small colander, reserving the liquid for later.
  5. Place the chillies, garlic, tomatoes, oregano, allspice, whole cloves, cumin seeds, ground cinnamon, 1 tablespoon of sea salt and some black pepper in a food processor and blend to a paste.
  6. Add the vinegar, lime juice and 6 tablespoons of the reserved liquid and blitz again. Transfer to a large non-reactive bowl.
  7. Place the chicken in the marinade, cover with clingfilm and marinate for 3 to 4 hours or overnight in the refrigerator.
  8. Remove the chicken from the refrigerator and bring it to room temperature. Preheat a barbecue or cast-iron griddle pan to a medium heat.
  9. Cook the chicken, turning once, for 15 to 20 minutes on each side, occasionally adding some more marinade with a brush during cooking.
  10. Transfer to a board, loosely cover with foil and leave it to rest for a few minutes.
  11. To make the drunken beans, peel and thinly slice the onion and garlic. Deseed and slice the jalapeño chillies.
  12. Heat 2 tablespoons of oil in a saucepan over a medium heat, add the onion, garlic, chillies and bay leaves and cook for 5 minutes, or until the onion has softened.
  13. Peel, deseed and chop the tomatoes, then add to the pan with the beans. Stir well, season again with salt and black pepper and add the beer.
  14. Stir again, reduce the heat to low and simmer for 30 minutes while the chicken is cooking. Chop and stir in the coriander leaves and remove the beans from the heat.
  15. Transfer the chicken to a board, chop it up into 6 pieces and divide among serving plates. Serve with the drunken pinto beans.

Chichinga: suya goat kebabs



  • 450 g higher-welfare boneless leg of kid goat , diced
  • 1 large red onion
  • 1-2 red, green or yellow peppers (mixed colours if possible)
  • groundnut or vegetable oil
  • a few sprigs of fresh coriander
  • 125 g roasted peanuts
  • 3 cloves of garlic
  • 5cm piece of ginger
  • 1 teaspoon cayenne pepper or red chilli flakes (for extra heat)
  • 1 teaspoon smoked paprika
  • 2 tablespoons groundnut or vegetable oil


  1. Use a pestle and mortar to grind the peanuts, keeping them fairly coarse. Reserving a small handful to serve, place the nuts in a large bowl.
  2. Peel and grate in the garlic and ginger (keep the ginger skin on if organic), then stir in the remaining spice rub ingredients along with 1 pinch of sea salt and 1 teaspoon of coarse black pepper.
  3. Add the diced goat and massage the rub thoroughly into the meat. Peel and quarter the red onion, then deseed and cut the peppers into chunks.
  4. Thread the onion, peppers and goat onto your skewers. As ever, the longer you can leave your meat to marinate the better it will be, so if you have time, leave the skewers in the fridge for at least 1 to 2 hours, or preferably overnight.
  5. Take the skewers out of the fridge and sit at room temperature for a few minutes while you get the grill or griddle pan hot.
  6. Baste the meat with a little oil, sea salt and black pepper before putting it under the grill or on the griddle – it should sizzle but don’t move it! Turn only every 2 minutes, until each side is seared through (for medium-rare) or every 3 minutes on each side for well done.
  7. Allow to rest for 2 minutes, then scatter over the reserved peanuts and a small pinch of chilli powder. Tear over the coriander leaves, then serve with a fresh seasonal salad. Boom! Summer spice in your mouth!

Barbecue ribs



  • olive oil
  • 2 racks of higher-welfare pork loin back ribs (about 1.6kg)
  • 1 fresh red chilli
  • 1 thumb-sized piece of ginger
  • 2 cloves of garlic
  • 150 ml unsweetened apple juice
  • 100 ml white wine vinegar
  • 2 heaped tablespoons tomato ketchup
  • 1 tablespoon Dijon mustard
  • 100 ml low-salt soy sauce
  • 100 g soft brown sugar


  1. Preheat the oven to 200ºC/gas 6. Preheat your barbecue.
  2. Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
  3. Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.
  4. Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
  5. Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
  6. Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.
  7. Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes.
  8. Transfer the ribs to a board and cut them up. Serve with handfuls of rocket and watercress, if you like.

Recipies by

JAMIE Oliver


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