CLASSIC DISHES

From a medley of kebabs that includes lamb brochettes, chicken tikka and curcao-soaked fruits, to universal favourites such as juicy hamburgers, chargrilled vegetables and herb-scented fish, the following section of dishes features foods that are most popularly cooked on barbeques the world over. Middle Eastern flavours dominate in a dish of cumin-encrusted lamb, while herbscented Tuscan Chicken evokes the Mediterranean. For added fire there are spicy Thai-style prawns and a Mexican feast of shredded beef and chicken fajitas, piled into floury tortillas and served with fiery salsas.
All recipes serve 4 unless otherwise stated.

CHARGRILLED VEGETABLES
A selection of seasonal vegetables, bathed in a garlicky marinade, then barbequed over hot coals, makes a lyrical feast. Tougher vegetables such as artichokes or potatoes need parboiling first, to soften them before they go on the barbeque.
INGREDIENTS 2 4 bulbs 8 2 bulbs 250 gms 4 2 2 8 3 2-3 tbs. Garlic Marinade 175 ml 4 tbs. Salt and black pepper 4-6 cloves 1-2 tbs. Or 1 tsp. medium sized artichokes, halved and choke removed garlic large tomatoes, halves fennel, halved or quartered asparagus, ends trimmed spring onions, trimmed courgettes, sliced lengthwise corn on the cob, cut into bite sized length baby payypan squash, halved peppers, green red and yellow, cored, deseeded and cut into thick strips or quarters chopped mixed fresh herbs, such as basil, parsley, oregano, rosemary, thyme, savory or marjoram olive oil lemon juice or wine vinegar garlic, finely chopped fresh chopped rosemary, dried herbs, such as herbs de Provence

PREPARATION 1. Parboil the artichokes for 8-10 minutes, then drain upside down and place in a shallow dish. 2. Blanch the garlic bulbs in boiling water for 5-8 minutes, then drain. 3. To make marinade, place olive oil, lemon juice, salt and pepper, garlic and herbs in a bowl and mix well. Pour about 4 tbs. of the marinade over the artichokes. 4. Place the vegetables in a large bowl and divide the remaining marinade between them. Turn to coat and leave to marinate for 1 hours. 5. Light the barbeque or preheat a gas barbeque. 6. Drain the vegetables, reserving the marinade. Cook the vegetables in batches over hot coals, turning them once, until just tender inside and chargrilled on the outside. Remove them to a platter as they are ready and sprinkle with the reserved marinade. 7. Serve sprinkled with chopped fresh herbs, and accompanied by Bruschetta (see bbq007) and Red Chilli Aioli. (see bbq009)

MEDITERRANEAN FISH
This barbequed fish reminds me of the first time I went to Italy: we arrived in a little fishing village on the Northeast coast and immediately stopped at the market for provisions. A cache of small fish went into my bag, along with fennel, peppers, garlic and parsley. We rigged up a primitive barbeque on the beach and cooked the fish, serving them with salad of fennel and red peppers, and with chunks of bread to scoop it all up.
INGREDIENTS 1kg sardines, sprats or whitebait, with head still on 3 cloves garlic finely chopped Juice of lemon 2 tbs. Pernod, ouzo or other anise flavoured alcohol 3 tbs. olive oil 2 tbs. chopped fresh parsley Salt and black pepper Lemon wedges, for garnish PREPARATION 1. Place the fish in a large shallow dish and add the garlic, lemon juice, Pernod, olive oil and half the parsley. Turn to coat well, then leave for 30-60 minutes at room temperature. 2. Light the barbeque or preheat a gas barbeque. 3. Drain the fish and cook over hot coals for approximately 3-4 minutes on each side, until they develop grill marks and are just cooked through. If cooked covered, they may not need turning. 4. Season wee, then serve immediately, garnished with wedges of lemon and sprinkled with the remaining parsley. Accompany with a salad of fennel and peppers. VARIATIONS: Snapper, Bass or Tilapaia: Larger fish, about 1-1.5 kg, can also be cooked very successfully in this way. Cut 2-3 deep diagonal slashes on both sides of the fish, so that the marinade flavours can permeate the flesh. Cook for 20-25 minutes on each side, until cooked through, using a wire basket if possible. Grilled Fish with Moroccan Flavours: Omit the pernod and double the amount of lemon juice. Substitute fresh coriander for half the parsley and a large pinch each of curry powder, ground cumin and turmeric to the marinade.

GRILLED SALMON WITH LEEKS

Salmon is an ideal fish to barbeque. Its slightly oily texture holds up well to the heat of fire, and its distinctive flavour combines well with the smoky scent of the barbeque. The lemony chive and watercress butter makes a tangy fresh sauce as it melts on the fish. Chargrilled baby leeks are a marvellous accompaniment; if they are unavailable, use ordinary sized leeks, or raw spring onions tossed with olive oil and vinegar before barbecuing.
INGREDIENTS 8 baby leeks, cleaned and trimmed 250 gms each salmon steaks 3 tbs. olive oil or melted butter Salt and black pepper Chive, Lemon & Watercress Butter 60 gms butter softened 1 clove garlic, finely chopped 1 shallot, finely chopped 2 tbs. chopped chives 45 gms watercress, chopped Juice of 1/2 lemon Salt and black pepper PREPARATION 1. Light the barbeque or preheat a gas barbeque.. 2. Meanwhile, make flavoured butter. Combine the butter with garlic, shallots, chives and watercress, then blend in the lemon juice and seasoning. Drain off any excess liquid and form the butter into sausage shape. Wrap in clingfilm and chill until firm. 3. Blanch leeks in boiling water for about 2 minutes, then drain, refresh under cold running water and drain well again.. 4. Brush the salmon and leeks with oil or melted butter. Sprinkle with salt and pepper. 5. Place the fish and leeks on the barbeque over medium hot coals and cook for 3-5 minutes on each side, until salmon is fairly firm and the leeks have char marks from the grill. 6. Serve immediately, with a nugget of the chilled butter on top of each salmon steak. VARIATION: Grilled Steak with Leeks - Tender lean steaks are delicious with melting chive, lemon & watercress butter. Adjust the cooking time to 4-5 minutes so that the meat remains rare and juicy.

THAI STYLE PRAWNS

A hot, spicy marinade and coconut flavoured sauce gives these prawns the authentic flavour of Thailand. Serve with Southeast Asian noodle salad (see bbq009) or crisp raw bean sprouts. Halve the quantity of marinade if serving the prawns as a starter.
INGREDIENTS: 24 raw tiger prawns in shell for main dish 12 for starters Walnut sized piece of creamed coconut blended with 4 tbs. water or 4 tbs. unsweetened coconut milk Chilli flowers to garnish Thai Marinade: red pepper, cored, deseeded and finely chopped 4 cloves garlic finely chopped 2 tbs. chopped coriander leaves 2 tbs. vinegar Juice of 2 limes 1 stalk lemongrass, finely chopped or rind of lemon tsp. turmeric 4 tbs. vegetable oil Pinch of ground cumin 1-2 green chillies finely chopped tsp. crushed dried red chilli powder chillies 1 tsp. sugar PREPARATION: 1. Light the barbeque or preheat a gas barbeque.. 2. Combine all marinade ingredients in a bowl. Place the tiger prawns in a shallow dish and pour over the marinade. Turn until well coated, then refrigerate for 30 minutes. 3. Get 4-8 skewers ready - wooden skewers should be soaked in cold water for 30 minutes. 4. Drain the prawns, reserving the marinade. Thread 3 or 4 prawns on each skewer, piercing each prawn twice. Cook over medium-hot to hot coals, about 2-3 minutes on each side, basting once or twice, until prawns are pink. 5. Meanwhile pour the marinade into a small pan, stir in coconut milk and heat over barbeque until sauce thickens, about 5 minutes. 6. To serve, arrange some Southeast Asian Salad (see bbq009) on each plate with prawns on skewers. Pour over the hot sauce and garnish with a chilli flower.

KEBABS
Threading food on skewers is a universal way of barbecuing. Cut into small, even-sized shapes, food cooks quickly after a short period of marinating. kebabs can be made with almost any ingredient, including bread, cheese, vegetables and fruits as well as the more usual meat and fish. Pieces of sausage or bacon can be added too, not only for their strong savoury flavour, but to help baste with their rich juices.. Kebabs are best served simply, with a spicy sauce, a bowl of yoghurt, fresh bread, a crisp salad or some fresh herbs and a wedge of lemon.

CHICKEN TIKKA
Traditionally these kebabs are cooked in a tandoor, but barbeque works equally well, sealing in the juices and adding a fragrant hint of smoke to the mixture of spices. See recipe (bbq005)

MEDITERRANEAN KEBABS
Make these kebabs with an assortment of vegetables in season, such as cherry tomatoes, onions, courgettes and peppers. See recipe (bbq003)

FISH KEBAB
This garlicky Italian recipe uses firm textured fish and shellfish, such as tuna, salmon and prawns.. See Recipe (bbq004)

HALLOUMI, TOMATO & BAY LEAF KEBABS

Serve these kebabs with crusty bread for an ideal snack or their own as a wonderful appetizer. See Recipe (bbq007)

CURACO FRUIT KEBABS

Almost any fruit can be cooked on the barbeque. These peach, banana and apricot kebabs are hot smoky, yet sweet. Serve with a bowl of vanilla ice cream. See Recipe (bbq008)

MOROCCAN LAMB BROCHETTES

Serve these brochettes hot off the grill, sprinkled with paprika and freshly chopped coriander. See Recipe (bbq006)

TUSCAN CHICKEN
A marinade of olive oil and lemon juice, combined with garlic and sprigs of fresh rosemary, is perfect for flavouring chicken to produce a classic Tuscan taste. I like to add a selection of vegetables - peppers, courgettes and asparagus - you can use whatever is in season. Good quality herbed chicken sausages would also make an enticing addition to the feast. Serve chicken with Aioli (see bbq004) and a sprinkling of black olives.
INGREDIENTS: 1.5 kg 1 each chicken, joined into 8 pieces red chilli powder and yellow pepper, cored. deseeded and cut into wedges 4 small courgettes, sliced lengthways 500 gms asparagus, ends trimmed Handful of black olives, to garnish Tuscan Marinade: 10 cloves garlic, finely chopped Juice of 3 lemons 2-3 tbs. chopped fresh rosemary Salt and black pepper 90 ml olive oil PREPARATION: 1. To make marinade, combine garlic, lemon juice, rosemary, a good pinch of salt, some black pepper and olive oil in a small bowl and blend well. 2. Place the chicken pieces in a large shallow dish. Pour two thirds of the marinade over the chicken, reserving the remainder to baste the vegetables. Cover the chicken and refrigerate for at least 2 hours (overnight, or even for 2 nights, is ideal). 3. Light the barbeque or preheat a gas barbeque.. 4. When coals are medium-hot, arrange the chicken on the grill, adding dark meat first and breast meat last. Move the pieces around so that they cook evenly. If the barbeque has a lid, cover and cook chicken over indirect heat. 5. When chicken is almost done (approximately 8-10 minutes for white meat and 20 minutes for dark meat, or until the juices run clear when the flesh is pierced with a skewer), toss the peppers, courgettes and asparagus in the half remaining marinade. Place the vegetables on the grill and cook for about 2 minutes on each side, basting them with the rest of the marinade. 6. To serve, pile the vegetables around the chicken. Garnish with black olives and serve accompanied by Aioli (see bbq004).

CUMIN ROAST LAMB

Cumin paste gives a rustic, Middle Eastern scent to food - try it also with fish fillets or steaks, such as snapper, cod or halibut. To serve this dish, I like to pile the grilled meat and vegetables around a center platter of Pilaff (see bbq009) to create a communal feast. Leave pumpkin unpeeled: the skin helps it keep its shape and is easily removed after cooking.
INGREDIENTS: 4 baby leeks or small brown onions, or 8 spring onions 500 gms pumpkin or other winter orange squash, cut into 5 mm slices, unpeeled 1 aubergine, cut into wedges or thick slices 2 tbs. olive oil Juice of lemon 4 lamb steaks, about 175-250 gms each Coriander leaves to garnish Cumin Paste: 2 tbs. cumin seeds 2 tbs. ground cumin 6 cloves garlic, crushed 1 tsp. salt 4 tbs. olive oil 2 tbs. chopped fresh coriander or parsley Juice of 1 lemon PREPARATION: 1. Place the cumin paste ingredients in a bowl and mix well together. 2. Blanch the leeks for 1-2 minutes in boiling water, then drain well. Place in a shallow dish with the pumpkin and the aubergine. 3. Drizzle the vegetables with olive oil and lemon juice, the scatter on 1-2 tbs. of the cumin paste and turn to coat well. 4. Place the lamb steaks in a shallow dish and sprinkle on the remaining cumin paste, turning to coat well on all sides. Leave lamb and vegetables for at least 30 minutes. 5. Meanwhile, light the barbeque or preheat a gas barbeque. 6. Place the meat and vegetables on the barbeque over hot coals. Turn everything once or twice while cooking, so that lamb is browned on the outside but still pink inside, and the vegetables are tender with grill marks. 7. Serve lamb and vegetables with Middle Eastern Pilaff (see bbq009) and garnish with coriander leaves. Accompany with cucumber yoghurt Relish (see bbq009), if liked.

ALL AMERICAN RIBS

Barbequed ribs are traditionally rubbed with a dry spice mixture, then basted, or mopped, as they cook on the barbeque. The secret of their flavour is long slow cooking, the ribs grow tender and smoky as they cook on fire. Brush the sweet and spicy She-devil Barbeque Sauce (see bbq009) on the ribs during the last 10 minutes of cooking, and offer an extra bowlful at the table.
INGREDIENTS: 1 kg pork spare ribs, either in a sheet or separated 4 leeks, cut into brushes for basting Down Home Dry Rub: 1 tbs. onion granules 1 tsp. salt 3 tbs. paprika 1 tbs. dry mustard 1 tbs. garlic granules 1 tbs. crumbled dried bay leaves Lone Star Moppin Sauce: 150 ml cider vinegar 90 ml vegetable oil 60 ml Worcestershire sauce tsp. Tabasco 1 tbs. paprika 1 tbs. mild chilli powder 1 tsp. dry mustard 1 tsp. crumbled dried bay leaves 1 tsp. garlic granules tsp. celery salt PREPARATION: 1. Mix the dry rub ingredients together in a bowl. Dust the ribs with the dry rub, then rub it in well. Leave to marinate for 30 minutes. 2. Light the barbeque or preheat a gas barbeque. 3. To make Lone Star Moppin Sauce, place all the ingredients in a bowl and mix well together. 4. Cook ribs on slow part of barbeque, basting with the Moppin Sauce, using a leek brush. Keep covered, so that the smoke scents the meat. The longer and slower the ribs cook, the more tender they will be. Allow 1-2 hours if the ribs are in a sheet; about 40 minutes if separated. To cook over medium heat, halve the cooking time. 5. Brush with She-Devil Barbeque Sauce (see bbq009) when ribs are almost done. Serve immediately, offering around the remaining sauce.

FAJITAS
A Mexican feast, fajitas consist of meat, such as chicken, beef and sometimes sausage, marinated in a spicy chilli paste then barbequed with plantains and onions until crusty and smoke flavoured. Traditionally, the meats are then shredded and served in flour tortillas or crisp corn tacos with an accompaniment of guacamole, refried beans, sour cream and salsa. The contrast between the smoky meats, spicy salsa, soft tortillas, earthy beans and tangy cream is superb. See (bbq006) for Fajitas recipe.

SALSA
Quick to prepare, salsa can be pureed for a smoother texture. See Recipe (bbq009)

SOUR CREAM
Serve this tangy cream with paprika, as a cooling accompaniment to spicy dishes.

GUACAMOLE
Avocado dips is one of the traditional side dishes. See Recipe (bbq009)

SHREDDED BEEF
Thinly sliced or shredded beef is perfect for tortilla fillings. See Recipe (bbq006-fajitas)

REFRIED BEANS
Spicy pureed pinto beans. See Recipe (bbq009)

PLANTAINS & ONIONS

Barbequed onions and slices of plantain make a superb contrast in flavour. See Recipe (bbq006-fajitas)

FAJITAS
Traditionally, fajitas are served in a flour tortilla. See Recipe (bbq006)

SHREDDED CHICKEN
Chicken is first spread with chilli and tequila paste. See Recipe (bbq006-fajitas)

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