When the sun comes out, our thoughts naturally turn to eating – and cooking – al fresco. BBQ season is the perfect excuse to gather friends and family together to enjoy those much fabled warm summer days and evenings. And what better way to impress your guests than with some delicious, yet simple BBQ dishes straight from the grill. Courtesy of Sub-Zero & Wolf’s resident chef, Bruce Cole, here are some of our favourite tantalising recipes to wow any BBQ lover.
Chicken Satay – Serves 9
- 9 tablespoons peanut butter
- 6 tablespoons soy sauce
- 9 tablespoons lime juice
- 9 chicken breasts
- 6 garlic cloves
- 9 tablespoons honey (runny)
- 4 ½ tablespoons curry powder
- 18 tablespoons coconut milk
- Cut meat into strips, squeeze juice from lime and crush garlic. Combine in a bowl with soy sauce, peanut butter and honey.
- Marinade the meat in the bowl for at least 3 hours.
- Place meat on skewers and grill for 3-4 minutes on each side.
- For the sauce, put the remaining marinade in a pan and bring to the boil. Add coconut milk and cook for 1 minute.
- Smother skewers with the sauce and enjoy!
Chargrilled Portobello Mushrooms with Goats Cheese and Red Onion Marmalade
- 40g unsalted butter
- 6 red onions, thinly sliced
- 4 tablespoons balsamic vinegar
- 2 teaspoons sugar
- Pinch of ground cloves
- 2 tablespoons fresh mint, chopped
- 8 Portobello mushrooms
- 2 tablespoons olive oil
- A few sprigs of fresh thyme
- Salt and pepper
- 200g goats cheese, sliced or crumbed
- Preheat oven to 200° and preheat char grill.
- Make red onion marmalade: melt butter in a heavy based frying pan. When butter foams, add the sliced red onion and cook gently until lightly softened.
- Stir in sugar, balsamic vinegar and cloves, turn up the heat and allow to bubble furiously – onions should caramelise.
- Check for seasoning – onions should be sweet and sour (agrodolce). If not, add more sugar and balsamic to taste. Stir in fresh mint and set aside.
- Char grill the mushrooms: drizzle with a little olive oil and seasoning and char-grill with thyme.
- Remove from heat and place on a baking tray.
- Divide the red onion marmalade between them and follow with goats cheese.
- Bake for 25 minutes in the preheated oven until golden.
Chargrilled Pineapple Fondue
- 200g of chocolate (Green & Black’s) broken into small pieces
- 100ml whipping cream
- 1 pineapple, skin removed and cut into long lengths
- A little oil (Vegetable or Sunflower)
- Place the chocolate in a small saucepan and melt over a very low hear. Stir in the whipping cream and set aside. Turn the heat on the char grill to its highest setting.
- Brush the fruit very lightly with oil and place on the chargrill. Grill until slightly charred, turn 90° and repeat the process. Remove from the grill and allow to cool slightly on a chopping board.
- Cut the fruit into bite-sized pieces and thread onto some skewers. Pour the chocolate dipping sauce into a bowl and serve with the fruit.
Providing a stellar menu is only half the battle when it comes to creating the ultimate outdoor dining experience. Al fresco living goes beyond your typical garden barbeque, creating a seamless transition between the indoors and outdoors. Discover how The Myers Touch can help you create your perfect indoor-outdoor living experience by popping in to our new studio or giving us a call on 01962 600700.