There are two trains of thought as to where the word “barbecue” originates from – one is that it’s derived from the French “de barbe a queue” which literally translates to “from beard to tail” – from the practice of roasting a whole pig over an open fire. The other is that it comes from the word “barabicu” found in the language of the Taíno people of the Caribbean. The first recorded use of the word in the English language was in 1697 by the British buccaneer William Dampier!
Wine pairing depends on the glaze or marinade used in your barbecue dish – if it is slightly sweet (ie contains honey, sugar or jam as an ingredient) we recommend a Bordeaux Clairet or a Rose wine. Spicy marinades and glazes are good with sparkling wines, try a crisp Cremant d’Alsace. If you are cooking poultry flavoured with herbs we suggest a Bordeaux Blanc with a high percentage of Sauvignon Blanc in the blend. Steak and lamb dishes are best with red wine and our clarets are superb with barbecues.
Pork Chops with Marjoram
4 pork chops
4 tbsp olive oil
large handful of fresh marjoram
salt and freshly ground black pepper
For the best effect you can season your olive oil with sprigs of marjoram and use this once the herb has steeped in the oil long enough to impart its flavour. Brush the pork chops with your marjoram oil and marinate for 1 hour.
Grill the chops on the barbecue. Garnish with fresh marjoram.
Pig Cheek Char Siu
1 lb sliced pig cheeks
3 cloves garlic (finely chopped)
2tbsp sesame seed oil
2 tbsp maltose
2 tbsp honey
2 tbsp hoisin sauce
2 tbsp soy sauce
1 tbsp Chinese Rose Wine
pinch white pepper
3 drops red colouring (optional)
½ tsp five spice
1 tsp sesame seed oil
Add all ingredients in the char siu sauce in a pan, heat and stir until the sauce thickens. Remove from pan and cool.
Marinate the pig cheeks with 2/3rds of the sauce and the chopped garlic overnight. Add 2 tablespoons of sesame seed oil to the remaining char siu sauce. Keep in the fridge.
The next day, heat the oven to 375ºF and roast the char siu for 15 minutes. Remove from oven and thread the char siu pieces on metal skewers and grill them over the barbecue. Baste with the remaining sauce until the char siu are perfectly charred. Slice the char siu into bite-size pieces, drizzle the remaining char siu sauce over and serve immediately with steamed white rice.
1 whole or half poussin per person
melted butter for brushing
2 oz butter, melted
5 tbsp wine vinegar
1 tbsp Worcestershire sauce
1 tbsp tomato purée
1 tsp onion juice
2 tbsp red wine
1 large clove garlic, crushed
1 tsp paprika
½ tsp salt
½ tsp black pepper
Mix the ingredients for the sauce together. Split the poussins down the back, wash and dry thoroughly. Brush the poussins with the butter and cook on the barbecue until brown. When golden brown start basting them with the sauce and continue until the birds are well cooked. You can reduce the remainder of the sauce and serve apart if you prefer.
Barbecued Pauillac Lamb
Once upon a time Pauillac Lamb would have been cooked on an open fire using Bordeaux barrel wood and you can still find recipes for it being cooked over vine branches!
8 lamb chops
1 cup chicken broth
1/3rd cup tomato sauce
1 onion, very finely diced
1 stick celery, very finely diced
¼ cup port
2 tbsp honey
1 tbsp freshly grated ginger
1 tbsp balsamic vinegar
1 tbsp Worcester sauce
1 tbsp Dijon mustard
½ tbsp brown sugar
Combine all the ingredients except the chops in a saucepan and bring to the boil. Reduce the heat and simmer, uncovered for about an hour or until sauce is slightly thickened. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use. Brush each chop on both sides with about 1 tablespoon sauce and barbecue until done.
Barbecued Pork Chops with Apricot Glaze
2 tsp Aleppo pepper
½ tsp salt
1 tbsp brown sugar
12 sultanas, chopped
3 tbsp apricot jam
2 apricots, chopped
1 tbsp white wine vinegar
Add the ingredients to a frying pan and gently simmer so that the sugar dissolves and the apricot jam becomes runny. Cook the pork chops on the barbecue until nearly done and then coat with the glaze. Cook for a few minutes and serve with a spoonful of glaze from the pan drizzled on top of the chops. Caribbean Barbecued Chicken with Mango Sauce
Caribbean Barbecued Chicken with Mango Sauce
4 skinless, boneless chicken breasts
salt & freshly ground black pepper
1 tbsp olive oil
2 cloves garlic, minced
1 (2cm) piece fresh ginger root, minced
2 mangos – peeled, stone removed and diced
3 tbsp white wine
4 tbsp chopped fresh coriander
Jamaican Jerk Seasoning
Rub the chicken breasts with salt, pepper and Jamaican Jerk Spice and leave for an hour to allow the flavours of the rub to penetrate the meat. Cook the chicken on a hot barbecue for 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat, set aside, and keep warm. Heat the olive oil in a frying pan and sauté the garlic for about 1 minute. Mix in the ginger and mangos, and cook 3 to 4 minutes, until the mangos are tender. Pour in the white wine. Stir in coriander, and remove from heat. Spoon over the barbecued chicken to serve.
4 chicken breasts
2 tbsp fresh ginger, grated
2 tbsp olive oil
1 tbsp red wine vinegar
several sprigs fresh tarragon’s
sea salt and freshly ground black pepper
Rub the chicken breasts with the grated ginger, black pepper, salt, olive oil and red wine vinegar. Separate the skin from the breast and stuff some of the ginger and tarragon inside. Rub the tarragon sprigs over the chicken and push them into the surface of the chicken. Cover the chicken with cling film and let marinate for about 1 hour at room temperature. Barbecue and use left over marinade to baste!
We use honey in our BBQ Sauce mixture and it’s great for glazing pork and chicken on the barbecue. Five Spice is used in this marinade – it’s a mixture of 5 spices used in Chinese cuisine and usually contains Chinese cinnamon, cassia buds, star anise, ginger root and cloves (there are other varieties which use fennel seeds and Szechuan pepper). The varieties of spice used are based on the Chinese philosophy of balancing the yin and yang in food.
400g fillet of pork
1 green pepper
3 tbsp liquid honey
1 ½ tbsp soy sauce
Five spice powder
Cut the fillet into cubes, and marinate them for about 1 hour in the fridge with all the ingredients. Cut the green pepper and the sausages in 4 pieces. Thread on the skewers and in this order : a piece of pork, some onions, a piece of sausage, some pieces of peppers and finish off with a piece of pork. Roast while turning over the skewers from time to time.
Thai Chicken Satay
Satay makes a great barbeque meal – you can offer different dips with it, the most common being a thick peanut based sauce. However you can have satay with soy based sauces and some are even flavoured with turmeric, curry spices and coconut milk.
You can serve satay with platters of fresh exotic fruits like mangoes, papayas, bananas and pineapples. Side bowls of finely sliced cucumber and onion or tomatoes and sweet green peppers are good as well.
1 inch piece of fresh ginger root
3 cloves garlic
1 tbsp Thai Curry Paste
1 tbsp ground turmeric
2 tbsp whipping cream flavoured with 4 drops coconut extract
2lb chicken breasts, sliced into thick ribbons
Pound the ginger root and garlic into a paste using a pestle and mortar. Add the Thai Curry Paste, turmeric and whipping cream and stir. Place the chicken pieces on a plate and rub the paste into the chicken. Marinate at room temperature for 2 hours.
Preheat the barbeque! Thread each chicken slice onto a skewer and cook for a couple of minutes on each side. Serve with Thai Peanut Sauce.
Thai Peanut Sauce
1 cup coconut milk
1 tsp Thai Curry Paste
3 tbsp smooth peanut butter
1 tsp salt
1 tbsp South East Asian Fish Sauce
¼ tsp anchovy paste
1 tbsp lime juice
Heat the coconut milk in a pan and bring to the boil. Stir in the Thai Curry Paste and cook for 3 mins. Stir in the remaining ingredients and cook for another 5 mins. Pour the sauce into individual bowls ready to dip the satay in.
Barbequed Tandoori Chicken
Indian Tandoori has become all time time favourite in the UK but you don’t need an authentic tandoor oven to make them at home. The trick is to ensure a final crisp coat to the chicken by basting the pieces with clarified butter (ghee) and then grilling them under a fierce heat.
3 lb chicken pieces
juice of 2 lemons
1 tbsp paprika
¼ tsp ground cayenne pepper
1 tsp salt
Deeply score the chicken pieces with the point of a sharp knife. Mix together the lemon juice, paprika, cayenne and salt and rub it into the chicken pieces. Leave at room temperature for 1 hour.
1 small onion
4 spring onions
2 inch piece fresh ginger root
6 cloves garlic
1 Jalapeño chilli
1 ½ cups plain yoghurt
4 tbsp clarified butter
1 tbsp spice mix
1 tsp ground cumin
1 tsp salt
A few drops of red and yellow food colouring.
Place the onion, spring onions, ginger, garlic and chilli pepper into a food processor and paste. Add the yoghurt, clarified butter, spice mix and salt, and mix. Gradually add the food colouring until the mixture is a bright orangey yellow. Don’t worry if the colour looks garish as it will tone down under the grill.
Rub the mixture into the chicken pieces. Leave for 2 hours. Remove the chicken from the marinade and let it dry.
Preheat the barbeque and place the chicken pieces on a raised rack. Sear the chicken on all sides and then raise the rack further away from the charcoal to a cooler position. Baste with marinade and cook for 5 mins. Keep basting the chicken pieces every time the marinade dries for about 40 mins. Lower the rack closer to the charcoal and baste the chicken with clarified butter and sear. Serve with red onion rings and slices of lime.
Lamb Kebabs with Pomegranate Marinade and Black Olive and Anchovy Sauce
There are two marinades to baste the Lamb Kebabs in:
2 lbs boneless Lamb Shoulder, cut into cubes
Use half of the Lamb cubes with:
½ cup Pomegranate Juice
1/3 cup Olive Oil
1 tbsp Lemon Juice
2 cloves Garlic, crushed
2 tbsp Green Olives, crushed
salt & pepper
Crush the Garlic, Green Olives, Salt and Pepper into a paste in a pestle and mortar. Mix with Pomegranate, Olive Oil and Lemon Juice in plastic bag. Add half the Lamb cubes and squeeze the air out. Toss to cover and refrigerate over night. Thread lamb onto skewers and baste whilst BBQing with any remaining marinade.
Use the other half of the Lamb cubes with:
Black Olive and Anchovy Sauce
2 tbsp Olive Oil
large pinch of Thyme
large pinch of Rosemary
1 tsp Garlic
1 tbsp Butter
½ cup White Wine
1 cup Lamb Stock (use a cube)
¼ cup Tomato Puree
2 tbsp Black Olives, crushed
1 tbsp Anchovies, crushed
salt & pepper
Rub the Lamb cubes with the Olive Oil and BBQ on skewers. Crush the Rosemary, Thyme, Black Olives, Anchovies, Salt and Pepper in a pestle and mortar to make a paste. Saute the Garlic in the butter, add the White Wine, Tomato Puree and Lamb Stock to this and reduce. Add the paste. Rub the Lamb cubes with the Olive Oil and BBQ on skewers. Serve the sauce warm as a dip to dunk the Lamb Kebabs in.