Call it a BBQ, barbie, barbecue, barbeque or braai. Cooking over an open fire is popular worldwide. Whether you’re lighting the firepit, a gas powered barbecue or a small hibachi, here are my favourite BBQ recipes; you can even cook them on a char-grill pan if need be.
Char-grilled Five Spice Prawns Char-grilled five spice prawns are a great filling for Vietnamese rice flour crepes, bánh xèo, or served simply with a platter of fresh herbs and leaves – such as perilla, Vietnamese mint, Thai basil, bean sprouts and lettuce – and steamed rice. They can be threaded onto skewers for a barbecue […]
Grilled Piri-Piri Prawns Portugal’s favourite sauce is just as good with these piri-piri prawns as it is with the more popular piri-piri chicken; the only difference is the marinating time. Prawn flesh is more delicate than poultry, so the lemon juice in the marinade may start to ‘cook’ it if it sits for more than […]
Prawns with Bottarga Butter Like this recipe? You’ll love my online Italian cooking class featuring the food of Sardinia! Prawns with bottarga butter is perfect for a quick and tasty dinner – even more so if you keep a roll of bottarga butter in the freezer! Use this recipe as inspiration for all sorts of […]
Southern-style BBQ Octopus Traditional southern barbecue is all about sturdy cuts of beef and pork that can take a long slow cook. My Southern-style BBQ octopus is the pescatarian equivalent as, like its cephalopod cousins squid and cuttlefish, it needs to be cooked either very quickly or very slowly, anything in between will render it […]
North Carolina-style BBQ Sauce In the American South, barbecue sauce is as controversial a subject as the barbecue itself, perhaps even more so with regional variations being fiercely defended as the best, the original and the only sauce worth having. My North Carolina-style BBQ sauce is inspired by the mustard-based sauces of North Carolina. This […]
Mojo Octopus Octopus is great barbecued, especially after a bath in this delicious Cuban-inspired mojo marinade. Unlike most seafood, octopus (and its cephalopod cousins squid and cuttlefish) can be marinated overnight, though a few hours at room temperature will do if you’re short on time. Prawns work well with this versatile marinade too and are […]
Teriyaki Salmon Skewers I love grilled salmon, especially when it’s basted with the salty-sweet-umami-rich sauce used on these teriyaki salmon skewers. The sauce can be made and skewers threaded ahead of time, so this is a great quick and easy dish for entertaining too. Serve it as a starter, or add steamed rice and a […]
Turkish Salmon Kebaps I love almost any sort of kebabs (or kebaps as the Turks call them) and especially when the meat or seafood has been soaked in the tangy yoghurt marinade so typical of Turkey. This marinade is most often used for chicken but works a treat with salmon too. These Turkish salmon kebaps […]
BBQ Prawns with Smoky Garlic Butter The smoky parsley and garlic butter I often serve over a grilled steak is just as good with prawns. I love this method of grilling prawns in their shells without turning them onto the flesh side (see video below); the shell protects the delicate meat from overcooking and keeps […]
Cumquat Sambal I’ve eaten Cheong Liew’s cumquat sambal many times. He served it with barbecued hogget at a barbecue for Franz’s 55th birthday and he and Franz served it with lamb cutlets to thousands of people over 2 days at a James Beard festival in New York. Cheong’s given me the recipe several times and […]
