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. ”
“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
- 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.
- 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.
- 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.
- 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.
- When you are ready, barbecue the skewers till crisp, basting with the marinade and turning regularly.
- 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
- 4 lemon sole or dab fillets , skin on, from sustainable sources
- 1 lime
- CHIPOTLE & ANCHO CHILLI RECADO
- 4 cloves of garlic
- 2 dried chipotle chillies
- 2 dried ancho chillies
- 1½ tablespoon dried oregano
- ½ a lime
- CHUNKY AVOCADO & CHERRY TOMATO SALAD
- 14 ripe cherry tomatoes
- 1 Lebanese cucumber
- 3 spring onions
- 1 ripe avocado
- extra virgin olive oil
- 1 lime
- Preheat the oven to 180ºC/gas 4.
- 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.
- 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.
- 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.
- Place the fish in the marinade, cover with clingfilm and refrigerate for 30 minutes.
- 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.
- 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.
- Divide the fish among plates and serve with the avocado salad and freshly squeezed lime wedges.
Barbecued trout in newspaper