Be Prepared to Barbecue

Barbecues are often last-minute affairs and if you keep a few basic ingredients in the storecupboard and freezer, you’ll be ready to barbie at a moment’s notice if the sun comes out. Here are some suggestions to get you started.

In the cupboard

• Dried spices and seasonings: Cumin seeds and powder; ground coriander (cilantro), turmeric, chilli, ginger and paprika; grated nutmeg; whole cloves, peppercorns and star anise for marinades and dry spice rubs. Store them in a cool dark place and buy in small quantities as they soon lose their pungency. Garlic, chillies and ginger, either fresh or minced (ground) are also invaluable.
• Dried herbs: Bay leaves, oregano, thyme, rosemary, mint, basil and mixed herbs.
• Sauces: Tomato ketchup (catsup); tomato purée (paste); Worcestershire, pesto, hoisin, light and dark soy sauce; English, wholegrain and Dijon mustards; mayonnaise.
• Vinegars: Red and white wine, cider, rice and fruit vinegars – choose whichever you like, they are all usually interchangeable in recipes. It’s also worth buying a small bottle of balsamic vinegar: there is no substitute for its dark colour and smooth, mellow flavour.
• Oils: Olive oil (either ‘light’ or ‘extra-virgin’, which is darker in colour with a strong fruity flavour), sunflower oil, groundnut (peanut) oil and sesame seed oil, which gives a nutty taste and features frequently in oriental recipes.
• Juices: Lemon and lime, either as fruit or bottled.
• Cans, jars and packets: Creamed coconut, clear honey, sun-dried tomatoes in oil, capers, peaches and pineapple.
• Nuts, seeds and peanut butter.
• Relishes and chutneys.

In the freezer

• Lean minced (ground) meat for burgers and meatballs
• Lean meat or fish cuts: beef, lamb, salmon or tuna steaks and chicken breasts
• A selection of different sausages
• Whole fish, such as sardines, trout and mackerel
• Shellfish, such as large raw prawns (shrimp), scallops and prepared squid. Buy them ready-frozen or, if buying fresh, check that they haven’t been previously frozen.
• Part-baked baguettes or ready-prepared garlic bread
• Herbs, such as parsley and coriander (cilantro), chopped and frozen ready for use
• Good-quality flavoured ice creams, such as vanilla, coconut and toffee, to serve on their own or to accompany barbecued desserts

And if it rains…

However well prepared you are, you can’t barbecue in the rain. But the good news is, all the recipes in this book are suitable for cooking by conventional means as well as barbecuing.

Almost any meat, fish or vegetable that can be barbecued – sausages, meatballs, chops, steaks and kebabs of all kinds – can be cooked under a hot grill (broiler), and vice versa. Preheat the grill first, especially when cooking steaks, to seal the meat quickly. It’s probably also a good idea to line the grill pan with foil, to catch the drips from any marinades or sauces you brush over during cooking.

Foil-wrapped parcels of vegetables and fruit can be baked successfully in a hot oven – usually at 200°C/400°F/gas mark 6 (fan oven 180°F). There’s no need to turn them, as you would when cooking them over the barbecue.

So don’t abandon your plans for a lovely summer meal just because the rain sets in. With this book, you can enjoy delicious summer cooking, whatever the weather.

Notes on the Recipes

• Use either metric, imperial or American measures.
• Spoon measurements are level: 1 tsp = 5 ml; 1 tbsp = 15 ml
• All eggs are medium.
• The use of strongly flavoured ingredients, such as garlic, chilli and ginger, depends on personal taste and quantities should be adjusted accordingly.
• Always use fresh herbs unless dried are specifically called for. If you can’t get fresh, try the chopped frozen varieties. Dried herbs are very pungent, so use only about a third of the quantity given for freshly chopped herbs.
• Wash and peel, if necessary, all fresh produce before use.
• Always preheat the barbecue for about 30 minutes before cooking.
• Preparation and cooking times, for both conventional ovens and barbecues, are approximate. The time it takes for food to cook will depend on personal preference and, in the case of the barbecue, the heat of the barbecue and how far from the coals you set the rack.
• All ovens vary, so cooking times have to be approximate. Adjust cooking times and temperatures according to manufacturer’s instructions.
• Always preheat a conventional oven and cook on the centre shelf unless otherwise specified. Fan ovens do not require preheating.
• Use good-quality, heavy-duty foil for barbecue cooking – some cheap kitchen foils are very thin.
• Make sure that pans used on the barbecue (for sauces, etc.) are flameproof and do not have wooden handles, which may scorch or burn.
• Make use of kitchen gadgets to speed up preparation: a food processor makes light work of grating, slicing, kneading, beating and puréeing.
• If using wooden or bamboo skewers, always soak them for about 1 hour before cooking to prevent charring.