By New Holland
Read or Download Big Book of BBQ: Delicious and Inspiring Recipes for Barbecues, Griddle Pans and Hot Plates PDF
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Extra info for Big Book of BBQ: Delicious and Inspiring Recipes for Barbecues, Griddle Pans and Hot Plates
Aubergine mash with pork chipolatas 2舑3 large aubergines, about 1 kg/2 lb 4oz in total, halved 2舑3 Tbsp olive oil 2 cloves garlic, crushed 2 tsp sumac or juice of 1 lemon 1 small handful parsley, chopped 100 ml/3Ɖ fl oz crȲme fraȸche Salt and freshly ground black pepper 12 pork chipolatas, about 450 g/1 lb in total, or 24舑30 small chipolatas or other pork sausages 2 tsp chopped parsley, to serve Serves 4 1. Brush the cut surface of the aubergines with oil and barbecue or griddle them over low to medium heat for about 20舑30 minutes, turning frequently, until soft, mushy and brown, but still holding their shape.
It is important to keep your food moving, as heat cannot be controlled. This applies also to the simple fire box or stand barbecues. Occasionally they will have the added advantage of a moveable grilling rack to lower the food if liked. These barbecues usually have the disadvantage of no air vents for controlling heat. The kettle barbecue is more advanced and usually comes with controllable air vents, moveable racks and a lid. It acts in the same fashion as a conventional oven. Kettle barbecues are usually made of steel, with a porcelain-enamelled coating which will stand up to numerous barbecue sessions.
Add all the remaining ingredients, except the sauce, and mix well using your hands. 5 cm/1 in in diameter (about 25 g/1 oz each) and place on a plate lined with plastic food wrap, cover and refrigerate for 2 hours. 2. Spray the flat plate with oil and cook the meatballs, turning every minute, for 6 minutes. 3. Place meatballs on a warm platter and serve with the sauce to one side. Leftover sauce will keep, refrigerated, for 2 weeks. Curried courgette poppadum stacks 4 medium yellow courgettes 3 Tbsp vegetable oil 1 tsp black mustard seeds 1 Tbsp Indian curry powder 1 red pepper, cheeks only 1 small onion, peeled and diced olive oil spray 12 small poppadums salt to taste 120 ml/4 fl oz Indian mango pickle 240 ml/8 fl oz plain yoghurt Serves 4 1.