@jamieoliver @jamieoliverFIRING UP THEFIRING UP THE barbie is a great excuse
to buy interesting cuts of meat and
whole fish – add a refreshing salad or
two, a jug of punch (virgin or alcoholic),
and you’ll find every meal outside is a joy.
If you’re using a charcoal barbie, it’s
essential to mound the coals up high on
one side for searing heat, and gradually
slope them down to low and gentle on
the other. This will give you the ability to
guarantee colour and caramelisation, but
also let you cook burgers, skewers and
vegies without burning them. Having
a corner where you can top up the heat
with extra coals as needed is helpful.
When planning your menu, think about
the life of the barbie: it’s incredibly hot for
40 or 50 minutes; a good time to blacken
and blister vegies and make salsas. As the
heat settles, cook bigger chunks of meat,
like a lamb leg, suspending it over the
barbie once done to keep it warm.
Marinate meat and prep kebabs a day
ahead – this will give you more time to
relax on the day. Stagger your servings
- people can tuck in to breads, salsas
and salads before you bring out hunks
of carvable meat. Knock out steaks and
kebabs to order. Don’t rush – concentrate
on excellence. Happy grilling!
BURNT TOMATO SALSA
SERVES 8 AS A STARTERSERVES 8 AS A STARTER600g ripe tomatoes600g ripe tomatoes
10 spring onions, trimmed10 spring onions, trimmed
Juice of 1 limeJuice of 1 lime(^11) // 44 bunch coriander, leaves picked, bunch coriander, leaves picked,
stalks finely choppedstalks finely chopped
3 mixed-colour chillies, thinly sliced3 mixed-colour chillies, thinly sliced
1 tbs apple cider vinegar1 tbs apple cider vinegar
2 tbs extra virgin olive oil2 tbs extra virgin olive oil
Tortilla chips, to serveTortilla chips, to serve
Heat a barbecue or chargrill pan to Heat a barbecue or chargrill pan to
high heat. Grill tomatoes, turning high heat. Grill tomatoes, turning
occasionally, for 10 minutes or until occasionally, for 10 minutes or until
charred. Add spring onion and grill, charred. Add spring onion and grill,
turning halfway, for 2 minutes or until turning halfway, for 2 minutes or until
charred. Transfer tomato and spring charred. Transfer tomato and spring
onion to a tray and set aside until cool onion to a tray and set aside until cool
enough to handle. Peel and discard enough to handle. Peel and discard
tomato skins (don’t worry if a few little tomato skins (don’t worry if a few little
bits remain; they’ll only add to the bits remain; they’ll only add to the
flavour) and chop spring onion.flavour) and chop spring onion.
Whiz tomato, spring onion, half the Whiz tomato, spring onion, half the
lime juice and coriander leaves in lime juice and coriander leaves in
a blender to a chunky paste.a blender to a chunky paste.
Place chilli in a fine sieve and rinse Place chilli in a fine sieve and rinse
under warm water to remove the seeds. under warm water to remove the seeds.
Transfer chilli to a bowl with vinegar, oil, Transfer chilli to a bowl with vinegar, oil,
coriander stalk and remaining lime juice, coriander stalk and remaining lime juice,
and stir until well combined.and stir until well combined.
Spoon the salsa into a serving bowl, Spoon the salsa into a serving bowl,
top with pickled chilli mixture and serve top with pickled chilli mixture and serve
with tortilla chips.with tortilla chips.
MOROCCAN LAMB & MOROCCAN LAMB &
HARISSA BURGERSHARISSA BURGERS
SERVES 4SERVES 4
500g lamb mince500g lamb mince
2 tbs harissa paste2 tbs harissa paste
1 tbs cumin seeds (we used 1 tbs cumin seeds (we used
Woolworths Select)Woolworths Select)
2 bunches heirloom carrots (substitute 2 bunches heirloom carrots (substitute
baby [Dutch] orange carrots), peeled, baby [Dutch] orange carrots), peeled,
shredded (we used a julienne peeler)shredded (we used a julienne peeler)
(^11) // 22 bunch mint, leaves picked bunch mint, leaves picked
1 tbs red wine vinegar1 tbs red wine vinegar
80g red Leicester cheese (substitute 80g red Leicester cheese (substitute
mature cheddar), coarsely gratedmature cheddar), coarsely grated
4 seeded brioche buns, split4 seeded brioche buns, split
(^11) // 33 cup (65g) cottage cheese cup (65g) cottage cheese
Line a baking tray with baking paper. Line a baking tray with baking paper.
Place mince in a bowl and season Place mince in a bowl and season
generously. Add 1 tbs harissa and, with generously. Add 1 tbs harissa and, with
clean hands, combine well. Shape lamb clean hands, combine well. Shape lamb
mixture into 4 patties and sprinkle with mixture into 4 patties and sprinkle with
cumin seeds. Place on prepared tray, cumin seeds. Place on prepared tray,
cover and chill until needed (bring patties cover and chill until needed (bring patties
to room temperature before cooking).to room temperature before cooking).
Meanwhile, combine carrot, mint Meanwhile, combine carrot, mint
and vinegar in a bowl and set aside and vinegar in a bowl and set aside
to pickle slightly.to pickle slightly.
Heat a barbecue or chargrill pan to Heat a barbecue or chargrill pan to
medium-high heat. Grill patties for medium-high heat. Grill patties for
4-5 minutes each side or until a good 4-5 minutes each side or until a good
crust forms. Top with cheese, then cover crust forms. Top with cheese, then cover
(use foil if using a chargrill pan) and cook, (use foil if using a chargrill pan) and cook,
without turning, for a further 3 minutes without turning, for a further 3 minutes
or until cheese has melted and patties or until cheese has melted and patties
are cooked through.are cooked through.
Grill brioche buns, cut-side down, Grill brioche buns, cut-side down,
for 30 seconds or until lightly toasted. for 30 seconds or until lightly toasted.
Divide cottage cheese among bun Divide cottage cheese among bun
bases, then top with pickled carrot bases, then top with pickled carrot
mixture. Add patties and remaining mixture. Add patties and remaining
1 tbs harissa. Pop the lids on, squeezing 1 tbs harissa. Pop the lids on, squeezing
so that the harissa oozes down the so that the harissa oozes down the
sides, and get stuck in.sides, and get stuck in.
ASIAN-INSPIRED FISH BURGERSASIAN-INSPIRED FISH BURGERS
SERVES 4SERVES 4
500g skinless salmon fillets, pin-boned, 500g skinless salmon fillets, pin-boned,
cut into 1cm pieces cut into 1cm pieces
5cm piece (25g) ginger, finely grated5cm piece (25g) ginger, finely grated
1 red chilli, finely chopped1 red chilli, finely chopped
(^11) // 22 cup (25g) panko breadcrumbs cup (25g) panko breadcrumbs
1 tbs olive oil1 tbs olive oil
4 soft white burger buns, split 4 soft white burger buns, split
(^11) // 22 Lebanese cucumber, peeled Lebanese cucumber, peeled
into ribbons into ribbons
5 radishes, trimmed, thinly sliced (use 5 radishes, trimmed, thinly sliced (use
a mandoline or vegetable peeler)a mandoline or vegetable peeler)
CHILLI MAYOCHILLI MAYO
(^11) // 33 cup (100g) mayonnaise cup (100g) mayonnaise
1 tbs chilli sauce1 tbs chilli sauce
TERIYAKI MAYOTERIYAKI MAYO
(^11) // 33 cup (100g) mayonnaise cup (100g) mayonnaise
1 tbs teriyaki sauce1 tbs teriyaki sauce
Pulse half the salmon in a food processor Pulse half the salmon in a food processor
until finely chopped. Add ginger and chilli, until finely chopped. Add ginger and chilli,