This week I’m turning to the barbecue as the summer kicks into gear. In particular, I’m looking at simple and cost-effective dishes that are ideal for feeding a crowd on a midweek evening. One of the joys of the barbecue is being able to cook outdoors and save the mess in the kitchen. I’ll often spend a few minutes preparing a salad and a sauce in the afternoon and have the table set and kitchen cleaned long before serving up, safe in the knowledge that I just have to grill and serve. This week’s recipes are designed to be pre-prepared and even cooked before kissing the flames prior to the plate, removing any of the hassle and worry related to cooking temperatures.
Piri piri is a spice blend from Portuguese cuisine involving paprika, thyme, chilli and garlic. Its natural home is on chicken skin, crisped to perfection with soft meat beneath. That said, it’s a great spice blend to make in bulk and keep in the store cupboard for a variety of uses. Its versatility means it can be used on wedges, shellfish, or even tossed on vegetables before roasting. The key to this recipe is cooking the chicken thighs in the oven until they are almost finished and then finishing them on the barbecue to crisp and blacken the skin. This avoids any uncertainty around undercooked chicken. If you’re unsure when barbecuing chicken, mince or sausage products, always remember you can probe the meat and wait for an internal temperature of 75 degrees. To accompany the chicken thighs, I’ve put together a simple coleslaw using sliced cabbage and grated carrot tied together with some mayonnaise, mustard and seasoning. It may look simple, but this dinner is packed with flavour.
The second recipe is more an assembly job than an expression of culinary artistry. Halloumi is a dense and highly seasoned Mediterranean cheese that lends itself to barbecuing as it can stand up to the extreme heat without falling apart. The charred exterior really brings out the flavour while the addition of marinated vegetables is a cost-effective way to add Mediterranean sunshine to our weekdays. All that’s left to do is line them up in skewers and char them up on the grill. A touch of yoghurt wedged in some flatbreads and you’re smiling.
