Featuring
simple food, which can be coupled with tasty marinades, sauces and butters,
barbecues make the perfect choice for relaxed informal entertaining! The best
part is that they are easy, appetizing, oodles of fun and almost everyone is
involved in the cooking…a great way to bond with family and friends!
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| JIJU AT THE BBQ |
HISTORY
Of
American origin, the barbeque method has been associated with the legendary
conquest of the west and later spread its magic in Europe and the whole world. Interestingly
there is a major debate on the origin of the word itself. I personally feel
that it may have come from Haiti meaning barbacoa
aka grill, though some feel it could come from the French word de la barbe a la que meaning from the
beard to the tail, which actually refers to the method the animal is treated on
the roasting spit. French word barbeque
derived from the Roman berbec which
translates into roast mutton just might be another connection.
EQUIPMENT
These
can vary depending on if you have a nice backyard with a garden, or a veranda.
The cheapest one is basically a hearth which is made of either heavy cast Iron
or a thick steel plate; this contains charcoal and a grid. A little expensive
which is slightly complex too is often electric and come replete as a garden
cooker with spit, a removable hood, oven, dripping pan et all. And if you are a
bit more adventurous and prefer camping, you can buy foldable Barbecues which
are equipped with a wind break. More often than not a unique kind of wood which
consists of partly carbon purified sticks that keep it heated for a longer time
are used as fuel. Lava stones heated by butane gas and sometimes solar energy
are used as fuel sometimes. Accessories required are tongs, poker, bellows,
oven gloves, long handled spoon and fork, cutting board, knives, fish slice,
aluminium foil etc.
COOKING METHODS
Anything
and everything can be grilled on a Barbie with the exception of veal and
extremely delicate fish. Remember to first bring your charcoal to glowing ember
stage before you start cooking. Also each item should be brushed with oil so it
does not stick to the hot metal.
GRILLED FISH
There
are many varieties of whole fish which are great to cook over a charcoal fire
and my favourite is the sea bass as it needs nothing except lemon wedges and
sea salt to make it taste delicious. Whole fish do not usually benefit from a
marinade but adding any herb towards the end of cooking imparts an amazing
aroma and flavour to it. The whole fish can be cooked with the scales intact as
it also protects it from fire, but if you like eating the crispened skin you
can scale the fish first. As for me I love king prawns which need to be Bbqd
briefly and make for a delightful nibble while waiting for the main course. As
a matter of fact even scallops which take fairly less time to cook make an
ideal starter.
SPIT ROAST MEAT
The
weight of the meat needs to be distributed evenly along the length of the spit.
Try and ensure limbs of meat like chicken doesn’t get charred by keeping it in
place using wooden skewers. First seal the meat by placing it close to the
embers, once crust is formed, move it away so that it cooks slowly and well.
Also when spit roasting any large joint for example a leg of lamb, you need all
round heat, so it’s best to push the barbecue coals away from the centre to
form a hollow. Put a foil tray in that space to catch the juices thus avoiding
any fire flare.
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| BBQ PORK SPARE RIBS BY CHEF GAGANDEEPSINGH SAWHNEY THE QUBE, THE LEELA PALACE NEW DELHI .... |
VEGETABLES
They
pair best with savoury butters, for potatoes cut cross on each and stuff it
with garlic slivers and herbs. Wrap in foil and place in embers for about an
hour. Once done open up the cross and add the butter…decadent to the core!
Aubergines can be cut into ½ inch thickness sprinkled with salt and left aside for
half an hour. Rinse, pat dry, brush generously with olive oil and grill for 3-5
minutes on both sides. Corn on the cob should be left covered with the husk and
cooked for about 20 minutes, turning frequently, the husk can then be peeled
back and with butter it’s just succulent. Onions and peppers can be threaded
into quarters, brushed with oil, turning occasionally for 15 minutes. Whole
heads of garlic grilled till the skin splits are my favourite!
EXPERT SPEAK“The barbecue has always been a hit amongst most people as it’s a perfect way to social or for a community to come together. The execution technique is simple, fun and interactive. It is fast and not as time consuming as braising or other slow cooking technique. Always having a barbecue accentuates the environment, it arouses all senses in sense of the aromas, the smoked taste and the sight of the meat on the grill. Barbeque style cooking requires less ingredients; one can put marinated chicken breasts/steaks/sausages and a variety of vegetables to create a wonderful meal for friends and family at the beach or their backyard.” Says Chef Surjan Singh Jolly, Executive Chef, Renaissance Mumbai Convention Centre Hotel.
BBQ CHICKEN BURGER WITH
GRAPE MUSTARD RELISH BY BY CHEF GAGANDEEPSINGH SAWHNEY THE QUBE, THE LEELA
PALACE NEW DELHI
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| CHEF GAGANDEEPSINGH SAWHNEY THE QUBE, THE LEELA PALACE NEW DELHI |
Serves- 4
Burger
Bun: 04 nos; Tomato Slice: 100 Gms; Green
Leafy lettuce: 100 Gms; Mayonnaise: 40
Gms; Butter: 20 Gms; Cheddar Cheese: 80 Gms; French Fries 320 Gms
CHICKEN PATTY
Chicken
Mince: 640 Gms; Onion Dice: 80 Gms; Leeks Dice: 60 Gms; Celery Dice: 60 Gms; Carrot Dice: 60 Gms; Thyme:
10 Gms; Parsley chops: 10 Gms; Salt: to taste; Olive oil: 10 ml
GRAPE MUSTARD RELISH
Californian Grapes: 200 Gms; Balsamic Vinegar: 50 Ml; Grainy
Mustard: 10 Gms
METHOD
Chicken patty
1.
Sauté all the
vegetables in olive oil and chill it in refrigerator.
2.
Add the cold
vegetable mixture in chicken mince, mix well and shape into patties 160 gm
each. Check seasoning.
Grape Mustard Relish
1.
Peel the grapes,
remove seeds and cook with balsamic vinegar until grapes are mashed and mixture
becomes thick.
2.
Chill the mixture
and add Grainy Mustard.
Burger
1.
Burn the charcoal
grill.
2.
BBQ the chicken
patties on hot grill, both sides until well cooked.
3.
Cut the Burger
Bun from middle, spread butter on both sides and toast the buns on grill.
4.
Spread mayonnaise
on sides, place lettuce, Tomato, chicken Patty and slice of cheddar cheese on
the base of bun, cover with top part of the bun.
5.
Serve the burger
with Crispy French fries and Grape Mustard.
BARBEQUED SWEET POTATOES WITH FRESH HERB PESTO BY CHEF SURJAN SINGH JOLLY, EXECUTIVE CHEF, RENAISSANCE MUMBAI
CONVENTION CENTRE HOTEL
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| BARBEQUED SWEET POTATOES WITH FRESH HERB PESTO BY CHEF SURJAN SINGH JOLLY, EXECUTIVE CHEF, RENAISSANCE MUMBAI CONVENTION CENTRE HOTEL |
Peeled medium sweet potatoes,
into 1-inch [cm] cubes: 8 no; Olive oil: 3 tablespoons; freshly chopped thyme
leaves: 1 tablespoon; freshly chopped rosemary: 1
teaspoon; small cloves garlic, minced: 2 no; crushed chilies: 1/4 teaspoon; salt:
to taste; Fresh thyme: a few sprigs; Fresh rosemary: a few sprigs; Pine nuts:
100 Gms
METHOD
1.
Preheat barbecue to medium intensity, to approximately
400°F [200°C].
2.
Make a fresh herb pesto with herbs, pine nuts, garlic
and olive oil. Make a fine paste of that.
3.
Into a medium bowl, delicately mix together sweet
potato cubes with this pesto and evenly arrange seasoned sweet potato cubes
into lightly oiled cooking rack.
4.
Barbecue until soften and just golden, for 20 to 30
minutes, turning often.
