Not only a late-night snack on the way in which residence from the pub, right here kebabs are given the respect they deserve. They arrive with charred chilli sauce, cooling tahini yoghurt and a little bit of crunchy cabbage.
Elements
800g skinless, boneless hen thighs
300g purple cabbage
Juice of ½ lemon
Salt and freshly floor black pepper
Marinade
1 heaped tsp floor cumin
1 tsp floor coriander
1 tsp sizzling smoked paprika
1 heaped tsp sumac
½ tsp floor cinnamon
2 heaped tsp Baharat spice mix
3 tbsp yoghurt
Charred chilli sauce
1 complete garlic bulb
2 tbsp extra-virgin olive oil
1 purple onion, halved (pores and skin on)
2 purple peppers
2 tomatoes
2 lengthy purple chillies
2 lengthy inexperienced chillies
1 tbsp sherry vinegar
Tahini yoghurt
200g pure yoghurt
1–2 tbsp tahini
Juice of ½ lemon
To serve
Flatbreads
Pickled chillies
Methodology
1. Minimize the hen thighs into 4cm items. Combine the marinade substances collectively in a bowl. Add the hen and season liberally with salt and pepper. Combine nicely and depart to marinate for 1–2 hours. Finely shred the purple cabbage, toss with the lemon juice and put aside to pickle.
2. For the sauce, put the garlic bulb on a bit of foil, drizzle with somewhat of the olive oil and wrap to seal. Place on the recent barbecue with the onion and peppers. Prepare dinner, turning the veg fastidiously for 10 minutes, then add the tomatoes and chillies and prepare dinner all of the veg till charred throughout. As every merchandise is cooked, switch to a bowl; maintain tightly lined with cling movie.
3. Let the charred veg steam within the bowl for five–10 minutes, then take away and peel away their skins. Halve and deseed the peppers and chillies, then chop all of the veg finely and place in a bowl. Squeeze out the flesh from 4 roasted garlic cloves, finely chop and add to the veg. Combine within the sherry vinegar, olive oil and somewhat seasoning.
4. For the tahini yoghurt, squeeze the flesh from two roasted garlic cloves and chop finely. Combine with the yoghurt, tahini, lemon juice and salt and pepper to style.
5. Thread the hen onto six steel skewers. Barbecue for 4–5 minutes on either side. Additionally, warmth the flatbreads on the barbecue, for 1–2 minutes on either side.
6. Serve the hen skewers with the nice and cozy flatbreads, chilli sauce, pickled cabbage, tahini yoghurt and pickled chillies.
Smoky prawns cooked in foil
Serves 4
This no-hassle, no-mess dish is ideal for prepping forward and sticking on the barbie as everybody arrives. The prawns steam-cook wrapped in foil, which locks in moisture to maintain them juicy. Get folks around the desk as you undo the parcel — to savour the unimaginable garlicky aroma.
Elements
600g massive uncooked tiger prawns
100g butter
4 tbsp extra-virgin olive oil
5 garlic cloves, thinly sliced
1 lengthy purple chilli, sliced
1 tsp candy smoked paprika
80ml dry sherry
Salt and freshly floor pepper
To complete and serve
2 tbsp roughly chopped flat-leaf parsley
Crusty bread
Methodology
1. First, peel the prawns, eradicating the heads however leaving the tail shells on. Utilizing a pointy knife, make a small slit alongside the center of the again to reveal the darkish intestinal vein. Prise this out with the tip of your knife and discard it.
2. Tear off a 45cm size of foil and place, shiny facet down, in your work floor. Fold the foil in half, then create a pocket by sealing the perimeters (to do that, fold the foil edges again and again a number of occasions, urgent firmly). Put the prawns into the foil pocket by means of the opening on the prime.
3. Put the butter, olive oil, garlic, chilli, smoked paprika and sherry right into a small pan. Place over a excessive warmth and let it bubble away for two minutes. Take off the warmth and season nicely with salt and pepper.
4. Pour the butter over the prawns within the foil pocket. Fold the foil edges collectively alongside the open facet to seal the parcel utterly. Place the foil parcel in your sizzling barbecue and prepare dinner for 12–quarter-hour, relying on the warmth. You’ll be capable to inform that it’s almost prepared when the envelope begins to puff up with steam.
5. Take away the foil parcel from the barbecue, open it up fastidiously and tip the prawns and buttery juices right into a serving bowl then sprinkle with chopped parsley — or simply rip it open, throw within the parsley and tuck in! Be certain that there’s numerous crusty bread round to dunk within the juices.
Tip: As an alternative of a foil parcel, you may prepare dinner the prawns in a sealed inflexible foil container for higher stability.
Umami mushroom and halloumi burgers
Serves 4
These super-juicy mushroom burgers are packed full of massive umami flavours. The dried porcini powder within the butter provides an unimaginable savoury depth, which is enhanced with chilli, garlic and lemon zest. A thick slice of glazed halloumi makes every burger satisfyingly chunky.
Elements
2 x 225g packs halloumi
8 portobello mushrooms, stems eliminated
Umami butter
160g butter, softened
2 tbsp white miso
1 tbsp mild soy sauce
5g dried porcini mushrooms, floor to a powder
½ tsp dried chilli flakes
2 massive garlic cloves, finely grated
Finely grated zest of ½ lemon
Salt and freshly floor black pepper
To assemble
4 brioche burger buns, break up
4 tbsp candy chilli or sizzling chilli sauce
4 tbsp mayonnaise
About 60g rocket leaves
Methodology
1. Minimize every block of halloumi in half horizontally by means of the center to create 4 flat halloumi steaks in whole.
2. For the umami butter, put all of the substances right into a bowl and blend till evenly mixed, seasoning with pinch every of salt and pepper.
3. Brush the portobello mushrooms on one facet with the umami butter and place them, buttered facet down, on a
medium-hot barbecue. Brush the opposite facet thickly with butter whereas they’re cooking. Flip the mushrooms over after 2–3 minutes and add the halloumi to the barbecue. Brush the floor of the halloumi with umami butter too. Hold brushing the mushrooms with the butter as they prepare dinner; do the identical with the halloumi.
4. In the direction of the top of the cooking, toast the burger buns on the barbecue. Brush any remaining umami butter onto the toasted buns.
5. To assemble the burgers, place a mushroom, flat facet up, on the bottom of every burger bun. High with a halloumi steak and add a spoonful of candy chilli or sizzling chilli sauce. Pile an enormous handful of rocket leaves on prime. Unfold some mayo on the bun lids and sandwich the burgers collectively. Tuck in immediately.
Tip: Use a espresso grinder to grind any further dried mushrooms. Hold the mushroom powder in a sealed jar and use it so as to add flavour to pasta sauces, soups, stews and so on.
Extract taken from Tom Kerridge’s Outside Cooking (Bloomsbury Absolute, £22 hardback). Pictures ©Cristian Barnett