Food News, with Amanda Killelea
SUMMER is almost here and most barbecue owners have already taken advantage of the fine weather to enjoy that charcoal grill taste.
But if the good weather is here to stay barbecue chefs will have to dream up some more inventive meals than burgers and sausages to stop their family and friends groaning when they realise another al fresco meal is on the menu.
For most people the sum total of their barbecue repertoire is beef burgers and chops served with salad and jacket potatoes.
But there really is a whole host of more exciting and inventive dishes which can be given a new twist by being cooked up on the barbecue.
Fish is delicious with a hint of a charcoal grilled taste. Sardines and salmon are some of the most common fish to be thrown on the barbecue.
But for the more adventurous shark steaks, red snapper, tuna steaks and squid stuffed with prawns can just as easily be sizzled in the great outdoors. For vegetarians sick of the odd nut cutlet or veggie burger being thrown onto the barbie as an after-thought, there are hundreds of delicious dishes which can be converted for the summer time. Vegetable kebabs marinated in a sauce of your choice spice up any barbecue and corn on the cob, or peppers, onions, mushrooms and courgettes sizzled and then served in a tortilla or pitta bread make a colourful addition to any meal. Meat-lovers everywhere relish the thought of a good old fashioned barbecue, with the chance to eat a bit of everything from chicken and burgers to sausages and even the odd steak or too.
But even these old favourites can be spiced up by adding jalepeno chillies to burgers, throwing a few Chinese-style ribs on to the grill, or even opting for an Indian flavour with tandoori chicken pieces.
And serving up different side dishes such as salsa and nachos, home-made potato salad or crudites and dips can treat your guests to a more varied menu.
Here is a really tasty barbecue recipe taken from a brilliant book for those who lover summer eating, Summer Nosh by the Nosh Brothers.
The book, priced £12.99, includes great barbecue recipes, special salads, desserts and picnic foods, as well as recipes for both alcoholic and non-alcoholic summer drinks. Whole Salmon Barbecued In Foil With Piri-piri Spices SERVES SIX TO EIGHT
1 whole salmon, about 2.25kg, well scaled, washed and cleaned
4 tbsp olive oil
3 tbsp piri-piri spices
Maldon sea salt and freshly ground black pepper.
RUB the gut cavity and the outside of the salmon with olive oil, sprinkle liberally with the piri-piri spices, and season well.
Wrap in foil and bake on the grill for 15-25 minutes, with the kettle lid on (if gas, the heat should be set at maximum), depending on the size of the fish.
Very large salmon may take 30 minutes or more.
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