Serve it grilled

Serve it grilled

Serve it grilled

Delight family and friends at your next party by serving up our best barbeque recipes, including chicken, fish, ribs, smoked salmon and more. So, this time ditch the dull sausages and supermarket burgers and try putting together a dazzling array of fish and veggies and try new ideas for meat.

The real-deal barbeque goes beyond the BBQ sauce. It’s a method of cooking slowly over low heat to infuse food with rich flavours of coal and smoke. There are various dishes that can be made on barbeque like pork chops with herb sauce, chicken tangri, paprika chicken with grilled veggies, barbequed lamb kebabs, barbeque baked sweet potatoes, steak with barbeque sauce among others.

For chops with herb sauce, put the pork between two sheets of greaseproof paper and pound with a pin. Mix together the marinade ingredients in a bowl and add the pork. Turn to coat well and leave for an hour to let the flavours develop, then take out the chops and wipe off the marinade. Season the pork with salt and black pepper and grill over coals for no more than five minutes each side.

Akash Kalra, director, United Coffee House, says, “Barbeque is something made on a charcoal and is totally different from roasting. Roasting is done in oven which is an European and French style of cooking.”

“We have various barbeque dishes under regional Indian appetisers like kebabs, murg malai tikka, achari mahi – all made in different marination. And these dishes are quite popular as side dishes,” adds Akash.

Another dish, the paprika chicken with grilled veggies can also be made easily. One needs to crush garlic with a little salt, add paprika and then add olive oil. Rub three quarters of this mixture all over the chicken, retaining a little to put on at the end when it is cooked. Set the chicken aside while cooking the vegetables. Roast the pepper whole until it is black all over.

Place it in a bowl and cover with clingfilm while cooking the other vegetables. Place the aubergine on to the grill, turning them often until they are nicely browned and completely soft. When ready, lay them flat on a tray to prevent them going soggy.

Then place the chicken on the grill and grill for about 10 minutes until the skin is nicely brown. Cut into the flesh to check it is cooked through and drizzle the remaining paprika sauce. Mix the vegetables with the basil leaves, olive oil and the juice of a lemon. Serve at room
temperature alongside the chicken.     

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