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Tag Archives: bbq
  • Posted on May 2, 2018

    Feasts from the Fire

    Time to up your BBQ game this bank holiday! We guarantee your mates will be impressed with this unique way of cooking salmon on an open fire and we’ve not forgotten the veggies too with this stunning charred treviso salad.


    CEDAR PLANK SALMON with sake

    Wooden planks are a great way to cook fish on the grill as they stop the fish from sticking to the metal grate. This recipe uses cedar planks, but there are other varieties of wood that lightly flavor the fish. The wooden planks are soaked in cold water first to prevent them burning over the hot coals.

    Feasts from the Fire


    1 lb/450 g center-cut salmon, skin on

    ½ cup/125 ml sake

    ¼ cup/60 ml olive oil, plus extra for drizzling

    1 tablespoon wasabi powder

    pinch of sea salt

    10 shishito peppers, thinly sliced

    cracked black pepper

    2 lemons, quartered

    cedar plank, 7 x 15 inches/ 18 x 38 cm

    SERVES 4


    Soak the cedar plank in cold water for a minimum of 3 hours, up to a maximum of 24 hours.

    Rinse the salmon under cold water and pat dry with paper towels. Place in a ceramic baking dish. In a small bowl, whisk together the sake, olive oil, wasabi powder, and sea salt. Pour over the salmon and marinate for 20 minutes.

    Heat the grill/barbecue to medium–high. Place the wet plank on the grill and leave it there for 6–8 minutes until the wood is charred on one side.

    Turn the plank over. Remove the salmon from the marinade and place on top of the charred side of the plank. Sprinkle with the sliced shishito peppers and some cracked black pepper. Close the lid of the grill and cook for 15–20 minutes until the salmon is cooked. Times may differ depending on the thickness of the fish, so check for doneness by inserting a sharp knife into the fish— the flesh should be opaque in the middle.

    Serve on the plank with the lemons and drizzle with a little extra olive oil.


    Charred Treviso SALAD

    Charred Treviso bathed in an anchovy and almond dressing is a delicious accompaniment to any cookout. It’s a hardy but milder relative of radicchio and has pretty, long leaves that are tinged with green and white. The anchovy and breadcrumbs add sweetness to this salad.

    Feasts from the Fire


    ½ cup/55 g almonds, roughly chopped

    2-oz/56-g can of anchovies

    2 cups/100 g panko breadcrumbs

    3 tablespoons salted capers

    ¼ cup/60 ml olive oil

    4 small Treviso chicory/ radicchio, cut in half lengthwise

    ¼ cup/30g grated Parmesan

    cheese (optional)

    cracked black pepper

    oil, for brushing the grate

    SERVES 6–8


    Place the almonds and anchovies (there’s no need to drain them) in a food processor and pulse to a rough consistency. Pour the mixture into a bowl and add the breadcrumbs, capers, and half the olive oil.

    Toss together and season with pepper.

    Heat a pan over a medium–high heat, add the breadcrumb mixture, and toast until golden brown. Set aside. Heat the grill/barbecue to medium–high. Brush the grate with oil.

    Place the Treviso on a baking sheet and brush with the remaining olive oil. Grill for 2–3 minutes on each side until slightly charred and wilted.

    Remove them to a platter and scatter with the breadcrumb mix. Sprinkle with the Parmesan, if using, and season with a little more black pepper.


    These recipes are from Feasts from the Fire by Valerie Aikman-Smith, photography by Erin Kunkel © Ryland Peters & Small

    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, bank holiday, bbq, recipe for the weekend, vegetarian, open fire cooking

  • Posted on August 25, 2017

    BBQ Seasbass with Roasted Red Pepper Butter recipe

    With just a few simple ingredients you can cook this delicious fish recipe and add something a bit special to your BBQ this bank holiday.

    BBQ seasbass lemons and limes

    1 whole sea bass or sea bream, gutted

    1 lemon, cut into wedges

    leaves from a small bunch of fresh basil

    120 ml/1⁄2 cup white wine

    12 black or kalamata olives

    sea salt and freshly ground pepper


    2 red (bell) peppers

    25 g/1⁄4 stick unsalted butter

    1 garlic clove

    SERVES 2-4


    Preheat the oven to 180°C (350°F) Gas 4.

    To make the red (bell) pepper butter, roast the peppers in the preheated oven for 35 minutes. Remove from the oven and skin and deseed the peppers. Place the pepper flesh, butter and garlic in a food processor and blend together until you have a smooth paste.

    Preheat the barbecue/griddle to medium.

    Wash the fish and trim the fins with kitchen scissors. On both sides of the fish make vertical incisions to the bone. Place the lemon wedges into the incisions. Smear the red pepper butter all over the fish and place the basil leaves into the cavity. Place the fish onto a double thickness, large sheet of foil. Lift the sides of the foil slightly to make a parcel. Add the wine and olives and season with salt and pepper. Seal the foil.

    Cook for about 30 minutes on the preheated barbecue/griddle. Check if cooked by inserting a metal skewer into the fish through the foil. Serve.


    For more citrus inspired recipes, check out Lemons and Limes by Ursula Ferrigno.

    Lemons and Limes



    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with fish, bank holiday, bbq, recipe for the weekend

  • Posted on June 29, 2017

    Veggie BBQ recipes

    So the votes have been cast in the battle of the veggie burgers and the winner is…the courgette/zucchini sliders! We love this choice! These lovely vibrant green sliders are super summery and a perfect addition to any BBQ.

    And since we’re feeling generous this week, we’ve thrown in a wonderful recipe for Elotes, a Mexican style corn on the cob that will go as a perfect side to these burgers. Your veggie BBQ game just got a whole lot better!

    courgette veggie burgers

    courgette/zucchini sliders with crispy kale, pesto & whipped feta


    2 courgettes/zucchini (about 500 g/1 lb. 2 oz.)

    grated zest and juice of 1 lemon

    1 tablespoon extra virgin olive oil

    salt and freshly ground black pepper

    8 small poppy seed rolls

    crispy kale

    100 g/3 ½ oz. kale, trimmed

    1 tablespoon olive oil

    2 teaspoons sesame seeds

    rocket/arugula pesto

    2 tablespoons pumpkin seeds

    60 g/2 ½ oz. rocket/arugula leaves

    1 garlic clove, chopped

    3 tablespoons extra virgin olive oil

    whipped feta

    100 g/3 ½ oz. feta cheese

    2 tablespoons crème fraîche/ sour cream

    makes 8


    Trim the courgettes/zucchini and cut lengthways into 3-mm/1⁄8-in. thick slices. Place the lemon zest and juice in a bowl, add the oil and some salt and pepper. Place the courgette/zucchini slices in a shallow dish, pour over the dressing and stir well to coat. Leave to marinate for 30 minutes.

    Preheat the oven to 150°C (300°F) Gas 3 and line a large baking sheet with baking parchment. Shred the kale into bite-sized pieces, discarding the thick stalks, and place in a bowl. Combine with the oil until the leaves are well coated. Scatter over the baking sheet and roast for 18–20 minutes until crisp. Season with salt and pepper and scatter with the sesame seeds.

    Make the pesto. Toast the pumpkin seeds in a small frying pan/skillet over a medium heat for 2–3 minutes until golden. Cool and put in a food processor with the rocket/arugula, garlic, oil and a little salt and pepper. Blend until smooth. Make the whipped feta. Place the ingredients in a blender and purée until really smooth.

    Heat a ridged stovetop grill pan until hot and cook the courgette/ zucchini slices for 2–3 minutes on each side until charred and tender. Cut the rolls in half and lightly toast the cut sides under the grill/broiler. Fill the rolls with the courgette/zucchini slices, whipped feta, pesto and some of the crispy kale. Serve at once with the remaining crispy kale on the side.


    elotes corn on the cob


    This Mexican street food pairs well with any kind of burger. Cotija is a hard, crumbly Mexican cheese, but parmesan or ricotta works just as well.


    vegetable oil, for brushing

    1 teaspoon chilli/chili powder

    ½ teaspoon cayenne pepper

    8 corn on the cob/ears of corn

    50 g/ ¼ cup mayonnaise or unsalted butter

    40 g/ ½ cup crumbled Cotija, Parmesan or ricotta salata cheese

    1 lime, cut into 8 wedges

    serves 8


    Build a medium-hot fire in a charcoal grill or preheat a grill/broiler to medium-high and brush the grill rack with oil.

    Combine the chilli/chili powder and cayenne pepper in a small bowl.

    Grill/broil the corn for about 10 minutes, turning occasionally with tongs, until cooked through and lightly charred. Remove from the grill and brush each ear with 1 ½ teaspoons of mayonnaise or butter. Sprinkle each with a tablespoon of cheese and a pinch of the chilli-cayenne mixture. Squeeze a lime wedge over each corn on the cob/ear of corn and serve.

    Alternatively, remove the corn kernels from the cob after taking them off the grill, and combine the corn with the mayonnaise or butter and the cheese. Top with the chilli-cayenne mixture and a dash of lime juice.


    For more burger and BBQ recipes, check out 101 Burgers and Sliders.

    101 Burgers and Sliders






    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, burger, bbq, recipe for the weekend, vegetarian

  • Posted on May 25, 2017

    Smoky pork belly with mustard slaw recipe

    Whether there’s rain or shine, we’ll be getting our summer BBQ spirit on this weekend with this pork belly and mustard slaw recipe! If you’re looking for something a bit more special than your normal burger and hot-dogs, this is sure to impress, plus it’s a perfect recipe to make in advance if you have lots of guests. The smoky sauce it is cooked in works well smothered on roast root veg or chicken, and any leftovers taste amazing in a wrap. Although this recipe is cooked in the oven, you could always finish it off on the BBQ for an extra smoky flavour (weather permitting)!

    Pork belly perfectly PaleoSmoky Pork Belly with Mustard Slaw

    4 pork belly cuts (on the bone)

    Mustard Slaw (see below), to serve

    smoky sauce

    1 red onion, roughly chopped

    4 garlic cloves, thinly sliced

    4 heaped tablespoons tomato purée/paste

    4 tablespoons pure maple syrup

    2 tablespoons white wine vinegar

    1 tablespoon black strap molasses or treacle

    2 tablespoons olive oil

    a few dashes of liquid coconut aminos, to taste

    freshly squeezed juice of ½ lemon

    chilli powder and smoked paprika, to taste

    salt and black pepper, to season

    SERVES 4


    Preheat the oven to 200°C (400°F) Gas 6.

    To prepare the pork belly, score the skin and rub sea salt all over. Lay in a roasting pan with the skin facing up, making sure the edges don’t touch the sides or you won’t get proper crackling. Roast in the preheated oven for 20 minutes.

    While the pork is in the oven prepare the smoky sauce. Add all the ingredients to a saucepan and set over low–medium heat. Cook for a few minutes until the onions and garlic are cooked. Then use a handheld electric blender to blend all the ingredients with enough water to bind them together.

    Remove the pork from the oven and baste with the oil that has been released from it. Pour any excess oil out of the pan and reserve for use in another recipe.

    Turn the heat down to 170°C (325°F) Gas 3 and return the pork to cook for a further 20 minutes. Brush the pork with a generous amount of sauce so every ‘rib belly’ is covered but you still have about half of the mixture.

    Cook for 25 minutes more, brushing over with more sauce towards the end. Remove the pork from the oven and brush over a little extra sauce if needed. Keep any remaining sauce in a sterilized glass jar in the fridge. Enjoy the ribs with the mustard slaw on the side or shred the meat off the bone and layer up in a wrap with a mound of slaw on top.

    Mustard Slaw

    1 kohlrabi (or turnip), grated or very thinly sliced

    1 head of broccoli, grated or very thinly sliced

    1 carrot, grated or very thinly sliced

    1 celery stalk/rib, thinly sliced

    ¼ red or white cabbage, grated or very thinly sliced freshly squeezed juice of 1/2 lemon

    olive oil, to drizzle

    1–2 teaspoons wholegrain mustard, to taste

    SERVES 2–4

    Put all of the grated or sliced vegetables in a large mixing bowl and squeeze over the lemon juice. Mix well then drizzle with olive oil and stir in a little mustard. Taste, adding more mustard if you like, season with salt and pepper and set aside. For a creamier slaw use mayonnaise instead of oil.


    This recipe is from Perfectly Paleo by Rosa Rigby

    Perfectly Paleo by Rosa Rigby

    Photography by Mowie Kay ©Ryland Peters & Small




    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, bank holiday, bbq, recipe for the weekend, paleo

  • Posted on May 27, 2016

    National BBQ Week jerk chicken

    Happy Friday! Not only is it very nearly the Bank Holiday weekend, National BBQ Week is also starting tomorrow. So it seems only just and right that we share a BBQ recipe this weekend. We’re sending you off to the Caribbean with this Jerk Chicken recipe from 101 BBQ and Grill Recipes, but if you’ve got any veggies attending your bbq this weekend, make sure you check out this fab veggie burger recipe too!

    Jerk Chicken with lime and caramelized pineapple

    For this recipe, we need to first neck a pint of Malibu, then close our eyes and imagine ourselves on the sun kissed island of Jamaica where we’re going to be eating some delicious jerk chicken. Keep imagining and watch as the meat is cooked and smoked over a fire of pimento wood, giving the chicken a very distinctive taste. Now open your eyes, drink some more Malibu, get up off your ass and go cook this recipe.


    2 teaspoons ground allspice

    1 tablespoon black peppercorns

    1 teaspoon grated nutmeg

    1 teaspoon ground cinnamon

    1 teaspoon sea salt

    3 Scotch Bonnet chillies, chopped

    10 spring onions/scallions, chopped

    ½ onion, roughly chopped

    4 garlic cloves, sliced

    5 cm/2 inches of fresh ginger, peeled and chopped

    small bunch of fresh thyme, chopped

    4 fresh bay leaves, torn

    2 tablespoons molasses (maple syrup or treacle can also work)

    80 ml/⅓ cup freshly squeezed lime juice

    80 ml/⅓ cup sunflower oil

    1 tablespoon dark rum


    4 free-range chicken breasts, skin on

    150 ml/⅔ cup marinade

    1 lime, ½ thinly sliced and ½ freshly squeezed

    1 tablespoon dark rum

    1 teaspoon dark soy sauce

    1 teaspoon dark brown sugar

    ½ pineapple, peeled, cored and cut into wedges

    groundnut oil, for greasing (optional)

    A salsa of your choice, to serve

    rice salad, to serve

    Serves 4

    For the marinade, toast the ground allspice in a hot, dry, heavy-based saucepan over medium heat. When it is ready, it will release a strong aroma. Grind the allspice and peppercorns with a pestle and mortar or a spice grinder until they become quite powdery.

    Blend all the ingredients together in a food processor to form a smooth, thick paste. Place in a clean, airtight container and refrigerate. The flavour of the marinade will improve over time.

    Put the chicken in a bowl and cover with the Jamaican jerk marinade. Make sure the chicken is thoroughly coated, then cover and marinate in the refrigerator for at least 2 hours; overnight is ideal.

    Remove the chicken from the marinade (reserve the marinade). Gently lift the edge of the skin on each chicken breast, creating a small pocket against the flesh. Take 1–2 thin slices of lime (1 for a small piece of chicken, and 2 for a large) and slide these under the skin. These will caramelize during cooking.

    On the barbecue/grill, over medium heat, the chicken should take about 10 minutes each side; the juices in the middle should run clear. Baste with the marinade several times during cooking. Please note that this marinade was in contact with uncooked chicken, so always allow 5–10 minutes between the last time you baste and the end of cooking to ensure the marinade itself is thoroughly cooked.

    Mix the lime juice, rum, soy sauce and sugar in a bowl and add the pineapple wedges. Mix to coat thoroughly. Remove the wedges from this mixture, paint with a little groundnut oil and place on the barbecue to lightly and evenly char.

    Serve the chicken with the caramelized pineapple, salsa and a rice salad.

    101 BBQ & Grill recipes by Dan Vaux-Nobes is available here. 101 Vegetarian Grill & BBQ Recipes is available here.

    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with chicken, savoury, bbq, recipe for the weekend, 2016

  • Posted on May 29, 2015

    Recipe for the Weekend

    Happy Friday everyone! It’s been a bit of a grey one here in London, but we’ve heard rumours the weather is going to pick up for the weekend. Here’s hoping! Since it was a dreary Friday, we decided we would pick a recipe from Flavours of Summer to try and bring a bit of sunshine to our weekend, if only on a plate! When we were flipping through the book, a couple of tasty recipes caught our eyes, and we’re nothing if not democratic. So, we took to Twitter to see if you guys had any thoughts…and you certainly did!

    It was a close run thing, but Halloumi was the eventual winner! Hope you enjoy!

    Grilled halloumi cheese and Mediterranean vegetable stack

    Roasted vegetables and halloumi are a wonderful amalgamation of tastes and textures, but be careful not to overcook the halloumi as it can become a little rubbery and squeaky.

    1 large aubergine/eggplant

    3 small courgettes/zucchini, any colour

    1 large red onion

    2 red peppers

    3–4 tablespoons olive oil

    3 large sprigs of rosemary

    freshly squeezed juice of ½ lemon

    2 x 250-g/9-oz. blocks of halloumi cheese, sliced

    sea salt and freshly ground black pepper

    cocktail sticks/toothpicks

    Serves 6

    Preheat the oven to 220°C (425°F) Gas 7.

    Slice the aubergine/eggplant and the courgettes/zucchini widthways into 1-cm/½ inch thick slices. Peel and chop the onion into ⅛th wedges. Lastly, chop the red (bell) peppers in half, remove the seeds and cut into 1 cm/½ inch thick strips. Drizzle a little olive oil on a baking sheet and arrange the vegetables with the rosemary sprigs on top. Drizzle over more olive oil, making sure there is plenty on the aubergine/eggplant slices as they tend to dry out in the oven, and season very well with salt and pepper. Roast in the preheated oven for 30–40 minutes, until the vegetables are tender and lightly browned on the outside. Leave to cool before squeezing the lemon juice lightly over all of the vegetables.

    Brush a griddle pan with olive oil and set over a medium–high heat. Cut the halloumi lengthways into around 6 slices per block and cook on the griddle for 30 seconds on each side until lightly golden lines appear.

    To assemble, start with a slice of the halloumi cheese on the bottom and layer up your vegetables and 1 further slice of halloumi per stack. Secure with cocktail sticks/toothpicks to keep the stacks together, but remember to remove them before serving!

    Flavours of Summer is available here.

    Have a lovely weekend everyone!

    This post was posted in Competitions, Featured, News, Recipes, UK, What's new and was tagged with salad, savoury, bbq, vegetables, recipe for the weekend, cheese, flavour, vegetarian, quick, 2015

  • Posted on May 1, 2015

    Recipe for the Weekend: Bank Holiday edition!

    Ah May, we welcome you with open arms. April might be the cruelest month, but you are soothing with your double bank holidays! The first is this weekend, and we are staunchly ignoring the weather forecast and planning our first BBQ of the season. We recently published 101 BBQ and Grill Recipes, compiled by Dan Vaux-Nobes, which contains literally all of the BBQ recipes you could ever possibly need. We promise. We’ve picked a wonderfully seasonal lamb recipe, guaranteed to set your BBQ stakes very high for the rest of the summer! Mint and Lemon Thyme Lamb Kebabs

    Mint and lemon thyme lamb kebabs with pickled cucumber

    This is a cracking recipe, using lamb shoulder (leg works well too), served with pickled cucumber. If you’re feeling organic and you’re lucky enough to have a flourishing rosemary bush, you can use the branches for skewers.

    pickled cucumber

    1lb. / 500 g pickling cucumbers

    1 tablespoon Kosher (table) salt

    2 teaspoons brown sugar

    ½ teaspoon black peppercorns

    ½ teaspoon pink peppercorns

    1 teaspoon yellow mustard seeds

    4 fresh bay leaves

    1½ cups / 350 ml apple cider vinegar

    1 sterilized litre glass jar with lid


    ½ preserved lemon, finely chopped

    1 tablespoon dried mint

    2 tablespoons fresh lemon juice

    fresh thyme leaves

    1 tablespoon fresh rosemary leaves

    ¼ cup / 60 ml extra virgin olive oil

    freshly squeezed juice and grated

    zest of 1 unwaxed lemon

    sea salt and coarsely ground black pepper


    1½ lb. / 750 g lamb shoulder

    1 lemon

    6 fresh bay leaves

    coarsely ground black pepper

    serves 6

    For the pickled cucumber, in a nonreactive pan add the salt, sugar, peppercorns, mustard seeds, bay leaves, cider vinegar, and ¼ cup / 60 ml water. Bring to a boil over a medium–high heat, then reduce the heat to medium and simmer until the salt and sugar have dissolved.

    Cut the cucumbers into spears and pack them into the glass jar. Pour the hot pickling juice over the cucumbers and fill to the top. Screw the lid on and let cool completely before placing in the refrigerator. They will keep for 2 weeks.

    For the rub, put all the ingredients in a bowl and mix together. Season to taste with salt and pepper and use immediately.

    Rinse the lamb under cold running water and pat dry with paper towels (kitchen paper). Cut the lamb into 1¼-inch (3-cm) cubes and put in a mixing bowl. Sprinkle the rub over the lamb and toss to coat evenly. Season with cracked black pepper. (The salt from the preserved lemon should be enough to season.) Cover and refrigerate for 8–24 hours.

    Slice the lemon in half, then cut each half into half moons. Remove the lamb from the fridge and, while still cold, thread onto pre-soaked wooden skewers or rosemary branches, along with the bay leaves and lemon slices. Cover the skewers and allow to come to room temperature.

    On a medium–high grill/barbecue, cook the lamb skewers for 5 minutes, then reduce the heat to medium and turn. Cook for a further 6–8 minutes, turning frequently to make sure all the sides are brown and crispy. If you prefer your meat well done, continue to cook the skewers to your preference.

    Serve with the pickled cucumber.

    101 BBQ and Grill Recipes by Dan Vaux-Nobes is available here.

    Happy grilling chaps!

    This post was posted in News, Recipes, UK, What's new and was tagged with savoury, bank holiday, bbq, recipe for the weekend, grill, 2015, lamb

  • Posted on July 4, 2014

    Recipe for the Weekend: 4th July Edition!

    Happy Independence Day y’all! Here at RPS and CICO Books towers we are big fans of the range and variety in American cooking, and we’re looking forward to toasting this great nation the best way we know how. Carol Hilker’s Dirty Food has heaps of gourmet recipes inspired by flavours from across the US. So whatever the weather is doing with you this 4th July weekend, this is the perfect opportunity to get out the BBQ and enjoy some good ol’ American grub!


    Chicago-style baby back ribs

    Everyone has their own preference when it comes to BBQ ribs. Some like them rubbed with spices with no sauce, while others smother sauce over the top. Chicago-style ribs involve both a rub and a sauce; for best results they’re first grilled slowly then cooked in the oven to make them really tender.

    2 racks of baby back ribs


    1 tablespoon paprika

    1 teaspoon celery salt

    1 teaspoon dark brown sugar

    1 teaspoon garlic powder

    1/4 teaspoon mustard powder

    1/4 teaspoon dried thyme

    1/4 teaspoon white pepper

    1/4 teaspoon cayenne pepper

    BBQ Sauce:

    340g / 2½ cups tomato ketchup

    115g / ½ cup golden syrup/molasses

    125 ml / ½ cup apple cider vinegar

    125ml / ½ cup of water

    1 teaspoon Sugar

    ½ teaspoon Salt

    ½ teaspoon Pepper

    Charcoal grill or barbecue

    Mix the dry rub ingredients together in a bowl. Rub the ribs with the spice mix and let it sit for 30 minutes.

    Preheat a charcoal grill or barbecue. Cook the ibs over an indirect medium heat for 10-15 minutes.

    Preheat an oven to 120°C (250°F) Gas ½.

    Add about 1.25cm/ ½ in. water to an oblong baking pan and place a grill rack into the pan. Place the ribs on the rack and cover them tightly with foil. Bake for approximately 1 ½ hours and remove from the oven.

    Mix all the sauce ingredients together in a cup and spread over the ribs, reserving some to serve. Cover tightly again with foil and set aside for 15 minutes before serving. Serve along with the extra sauce.

    Dirty Foodby Carol Hilker is available here. We also have a forthcoming book of fabulous BBQ recipes which you can find out about here.

    So whatever you've got planned this holiday weekend, make it a good one and happy eating!

    This post was posted in Featured, News, US, What's new and was tagged with bbq, recipe for the weekend, barbeque, 2014, Dirty Food, 4th july, independence day

  • Posted on June 6, 2014

    Recipe for the Weekend

    It’s really feeling like summer is here today and we’re looking forward to a relaxing weekend with some friends and good food. Middle Eastern cuisine really lends itself to a kind of communal pot-luck dining style, and the gorgeous Flavours of the Middle East by Ghillie Basan is full of dishes to make and share. So gather some pals, and whether you’re going to head into the garden for a BBQ, or you want something a bit different to accompany your roast, make sure you include this delicious salad this weekend!

    Bread and parsley salad with pomegranate syrup and sumac

    Fresh, crunchy salads prepared with a combination of tomatoes, peppers, cucumber, onions and parsley vary throughout the region and are always popular with mezze or grilled meats but, in Syria and Lebanon, the addition of toasted bread transforms what is daily, peasant fare into the classic salad called ‘fattoush’. Bread is regarded as a gift from Allah in the Muslim world; it is never wasted or thrown away so this is a good way of using up day-old bread, by toasting it and soaking it in olive oil before tossing it through the salad.

    2 pitta breads or 3 slices of crusty bread, toasted and broken into bite-size pieces

    3 tablespoons olive oil

    freshly squeezed juice of 1 unwaxed lemon

    1/2 cos lettuce, trimmed and chopped

    2–3 tomatoes, skinned, seeded and chopped

    1 red or green pepper, seeded and chopped

    1 red onion, halved lengthways and halved again crossways, finely sliced

    a large bunch of fresh flat-leaf parsley, roughly chopped

    2–3 tablespoons pomegranate syrup

    2 teaspoons ground sumac

    sea salt and freshly ground black pepper

    Serves 4

    Put all the broken pieces of bread into a bowl and toss in 1 tablespoon of the olive oil and the lemon juice.

    Place all the vegetables in another bowl and add the parsley and bread. Drizzle the rest of the olive oil and the pomegranate syrup over the salad and sprinkle with the sumac. Season with salt and pepper then leave the salad to sit for 15 minutes before tossing.

    Serve as part of a mezze spread, or as an accompaniment to grilled and roasted meat, poultry and fish.

    Flavours of the Middle East by Ghillie Basan is available here.

    Hope you have a wonderful weekend, and happy cooking!


    This post was posted in Featured, News, UK, What's new and was tagged with salad, parsley, bread, bbq, recipe for the weekend, flavour, Ghillie Basan, 2014, Middle East, Flavours of the Middle East, pomegranate

  • Posted on May 16, 2014

    Recipe for the Weekend

    Following on from this week’s BBQ theme at RPS and CICO Books, and considering that the weather might just hold out a little longer to allow for some charcoaled treats over the weekend, we wanted to share a recipe for barbecue rips. Now don’t get us wrong, this one is not to be cooked actually on the barbecue, but instead slow roasted in the most delicious, rich and sticky of barbecue marinades, including a very special ingredient; Belgian beer. While these may not be the best ribs to flame grill outside, we thought that this recipe might satisfy your weekend craving for some good beer and some good summer grub. And if you really can’t resist, then barbecue some extras to go with it – though we doubt you’ll be too bothered by them once you tuck into these ribs!

    Illustration by Nicholas John Frith

    This week’s recipe is taken from the new book, Beer and Food, by beer writer, Mark Dredge. Matching the best craft beers with the tastiest food and offering tempting ideas for cooking with beer, this book is an absolute must have if you’re a fan of beer, food or both!

    belgian beer barbecue ribs

    Imagine a Belgian monk discovered barbecue food while on holiday in texas and took it back home to his monastic brothers. There are big beef ribs baked in a Belgian-beer-inspired barbecue sauce, in which a bottle of Quadrupel is joined by cinnamon, Chinese five spice powder, fennel, and black pepper; the same flavors that you taste in the beer. What you’re left with is the juiciest, most tender, and wonderful ribs. This marinade is enough to cover up to eight beef ribs.


    1 bottle of Belgian Quadrupel or Dubbel

    3 tbsp soy sauce

    2 tbsp tomato ketchup

    1 tbsp Worcestershire sauce

    2 tbsp malt vinegar

    2 tbsp soft brown sugar

    Juice of 1 orange

    3 garlic cloves, crushed

    1 tsp English mustard

    1 tsp Chinese five spice powder

    1 tsp onion powder

    1/2 tsp fennel seeds

    1/2 tsp dried chili seeds

    A pinch of ground cinnamon

    1 tsp fresh rosemary

    1 tsp fresh thyme

    2 bay leaves

    Salt and freshly ground black pepper

    SERVES 2-4

    2–3 beef ribs or 6–8 pork ribs, per person


    1. Mix together all the marinade ingredients in a bowl. Place the ribs in a large, flat dish and pour the marinade over the ribs. Cover with plastic wrap (clingfilm), place in the refrigerator, and leave to marinate for 6–24 hours (ideally, for over 12 hours).

    2. Preheat the oven to 300°F/150°C/Gas 2. Cook the ribs in a large roasting tin, covered with aluminum foil, for 3 hours, basting them every 45 minutes. You may wish to uncover the ribs for the last 30 minutes so that the sauce turns thick and sticky; check to see if you need to do this, however, and make sure that the ribs don’t burn or cook dry.

    3. These ribs are great served with Stout Beans and Stout Mashed Potato (both recipes in the book). And a bottle of Dubbel works really well on the side—try Chimay Red, Westmalle Dubbel, or Ommegang Abbey Ale.

    Beer and Food by Mark Dredge is available here.

    Have a lovely weekend everyone and happy cooking!

    This post was posted in Featured, News, UK, What's new and was tagged with Mark Dredge, bbq, recipe for the weekend, 2014, ribs

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