Brilliant BBQ desserts to cook on the grill
The grill is not just the preserve of meat, fish and veg – brownies, fruit skewers and pancakes are a dream to cook over the coals
Let your imagination run wild
Credit: Haarala Hamilton
It’s traditional to abandon the grill as soon as the main course is over, but puds are brilliant cooked over the coals, too. After all, most barbecue sauces and glazes are heavily sugared – the combination of sweetness and char is magical.
Then there is the heady smell of fruit caramelising, and the depth of flavour that fire brings. Smokiness is fantastically good with chocolate, as chefs have known for a while.
âDirtyâ BBQ ribeye roast recipe
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Putting food straight onto the embers of a burning fire is often called âdirtyâ. The food takes on the spirit of the wood or charcoal that is burning, so you need to use the best quality you can. Get the embers good and hot, either by burning down a hardwood fire to embers, or by getting some top-quality lump charcoal burning hot. Simply leave the food on the coals and allow a beautiful seared crust to form.
Recommended heat:Â Red-hot lump charcoal
Prep time: 10 minutes |
2 garlic cloves, peeled
Few glugs of olive oil
Simple coleslaw recipe
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In addition to good bread, I think you need something tangy to cut through rich, fatty barbecue food â as a cornerstone to an outdoor feast. A simple coleslaw does the job perfectly and is always good to have at hand when youâre throwing a barbecue. Homemade coleslaw is also fresh and not as creamy and gloopy as commercial versions.
Prep time: 15 minutes
2 tsp American yellow mustard
4 tbsp lemon juice
METHOD
Peel and coarsely grate the carrots and celeriac. Finely slice the red cabbage into ribbons â get these as thin as you can. Mix the vegetables together in a large bowl.
Piccalilli potato salad recipe
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Potato salad is up there as a classic for me, but I really donât like the commercial stuff in tubs with lots of gloopy sauce. I also love my potato salad to be a little warm. Piccalilli is a wonderful condiment, and a good brand will have that lovely mustardy twang and crunchy vegetables. I was looking for something to ramp up the flavour of my potato salad, and thought a little piccalilli would work a treat stirred in⦠and I was right.
Prep time: 5 minutes |
3 tbsp piccalilli, plus extra to serve
METHOD
ïâUsing either an outdoor grill or kitchen stovetop, cook the potatoes in a pan of slightly salted boiling water for about 10-12 minutes or until they are very tender. Drain in a colander and let cool slightly.
BBQ meatballs with tomato sauce recipe
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I love grilling something and then popping it in a cast-iron skillet or pan with some sauce â you get the smoke and sear of the direct heat, and can then add flavours with your choice of sauce. Here, the combination of cherrywood-smoked meatballs smothered with a tomato sauce and some cheese showcases this method at its best.
Prep time: 10 minutes |
Cooking time: 40 minutes
Recommended heat: Medium-hot grill, with a couple of chunks of cherrywood on the charcoal to create a nice smoke
SERVES
1kg minced beef
3 tbsp barbecue dry rub
4 tsp Worcestershire sauce