Delicious UK - (05)May 2020

THE KNOWLEDGE

Tips,hacksandknow-howinthekitchen,keytechniquesexplainedstepbystep,plusin-depth

appreciationofthebestfoodanddrink.Finditallandmore,righthereeachmonth

MEET

OUR

FOOD

TEAM

JEN

BEDLOE

Foodeditor

SOPHIE

AUSTEN-SMITH

Deputyfoodeditor

ATYOUR
SERVICE
Wetestevery
recipeinour
kitchen,and
thetipswe
knowand
discoverare
whatyousee
showcasedon
thesepages.
If you’dlike
toputa
questiontothe
team,email
readers@delicious
magazine.co.uk

PHOTOGRAPHS: MAJA SMEND, MIKE ENGLISH

THRIFTY CHOICES FOR THE BARBECUE

BUTCHER’SCUTS

SKIRT STEAK

Also known as onglet or hanger

steak, this cut has an open-grained

texture and a great flavour. Much cheaper than

prime steaks such as rump and sirloin, it’s also

quick to cook on the barbecue. Marinate in the

fridge for a few hours with olive oil, ground

black pepper, slices of garlic, bashed thyme and

rosemary sprigs,plusa pinchofchilliflakes.

Leave outofthefrid

well withsa

side overho

mediumrare

it will betou

and sliceacr

with punchy

such assals

most of thew

through the

along itslen

then folding

like a book.

olive oil,the

pepper, pap

seeds. Cook

medium– 2-

side; likeski

tough if you

for 3-4 min

across theg

PORK SPARE RIBS

A barbecue classic. Rub with a

mix of salt flakes (1 tsp), ground

cumin and ground coriander (2 tbsp each), hot

smoked paprika (2 tsp) and dried oregano

(4 tsp), then leave to marinate in the fridge for a

couple of hours. Put the marinated ribs, closely

packed, in a roasting in with a small glassful of

water.Coverthetintightlywithfoil and cook at

160°C oursuntiltender.

s on

sauce

nutes.

GHS

ving

g pin

tein

d

ed

lemon

e oil

e salt

r for

k the

e

, then

until

you

s,

k too.

ltandcookfor2- 3 minutesoneach

tcoals untilcrustedwithbrownbut

einthecentre– anylongerand

gh.Restforfiveminutes

rossthegrain.Great

herb-basedsauces

saverdeorchimichurri.

LAMBNECK FILLLLETEE

Ajuicycut.Forquiuck

cooking,butte ly

it bycutting

way

fillet

gth,

it open

Oil lightlywih

nrubbwiths t,t,

rikaan olecu in

overhhoo coalsuntil

-3minutesoneach

rtsteak,it willbe

c it longer. Re s t

tesbeforesl ii g

rain.

Finishonthebarbecueforabout 5 minutes

eachside,brushingwithbarbecues

for thefinal coupleof mi

SKIN-ON

BONELESS

CHICKENTHI

Flattenout,giv

thema bash witha rolling

ifnnnecessary,thenmarina

thefidgewithcrushe

garlic,chopoo pe

roseemaaary,

zest,olive

andsome

andpeppe

ll st 3 hours.Coo

chick nnnnthighsskin-sid

untiltheskincrisps

fl andcontinuecooking

cookedthroo ghandthe

juicesrunclearwhen

piercethet igh witha

ske er. kinlessthigh

h ughlesee juicy,wor