Other
Tarte Tatin
Hummus with Coal Roasted Garlic
Spicy & Smoky Babaghanoush
A glorious sticky sweet toffee-topped French treat with an Aussie BBQ twist.
Total barbecue time - 25 mins
Difficulty - 🔥🔥🔥
Serves - 10
Spicy & Smoky Babaghanoush
Hummus with Coal Roasted Garlic
Spicy & Smoky Babaghanoush
A delicious smoky aubergine dip.
Total barbecue time - 30 mins
Difficulty - 🔥
Serves - 4
Hummus with Coal Roasted Garlic
Hummus with Coal Roasted Garlic
Hummus with Coal Roasted Garlic
Great on a mezze board or by itself with pitta bread, cold beer and mates.
Total barbecue time - 30 mins
Difficulty - 🔥
Serves - 4
Flavoured Butters
Flavoured Butters
Hummus with Coal Roasted Garlic
Great for any foods just off the grill to create a fantastic sauce with little effort.
Total barbecue time - 0 mins
Difficulty - 🔥
Serves - n/a
Naan Bread
Flavoured Butters
Pitta Bread
This naan bread will set off any homemade curry.
Total barbecue time - 3 mins
Difficulty - 🔥🔥
Serves - 6
Pitta Bread
Flavoured Butters
Pitta Bread
Very simple and very tasty which works brilliantly with Shawarma.
Total barbecue time - 3 mins
Difficulty - 🔥🔥
Serves - 6
Rum Soaked [Rotisserie] Pineapple
Rum Soaked [Rotisserie] Pineapple
Rum Soaked [Rotisserie] Pineapple
Pineapple is marinated in sweetened, spiced rum, and barbecued.
Total barbecue time - 60 mins
Difficulty - 🔥
Serves - 4
Taboon Breads
Rum Soaked [Rotisserie] Pineapple
Rum Soaked [Rotisserie] Pineapple
Taboon bread, or laffa, is a Levantine flatbread. It is traditionally baked in a taboon oven or a tannur, and is similar to the various tandoor breads found in many parts of Asia.
Total barbecue time - 6 mins
Difficulty - 🔥🔥
Serves - 6
Best Pizza Dough
Rum Soaked [Rotisserie] Pineapple
Wood-fired Moroccan Cake (Smoked with Earl Grey Tea)
This foolproof pizza dough mixes in semolina flour. Semolina flour is that special ingredient that helps make the dough chewy and gives it a great texture and a different finished crust flavor profile.
Total barbecue time - 4 mins
Difficulty - 🔥
Serves - 4
Wood-fired Moroccan Cake (Smoked with Earl Grey Tea)
Wood-fired Moroccan Cake (Smoked with Earl Grey Tea)
Wood-fired Moroccan Cake (Smoked with Earl Grey Tea)
This is a lovely spiced loaf cake that has all the flavours of Morocco.
The smoke bomb - The tea is used purely for flavour, the rice is used to moderate the burn of the tea leaves and the sugar helps the smoke to penetrate the cake.
Total barbecue time - 40 mins
Difficulty - 🔥🔥🔥
Serves - 6
Mulled Wine
Wood-fired Moroccan Cake (Smoked with Earl Grey Tea)
Wild Garlic Salt
A nice heart warming drink for the colder months.
Total barbecue time - 15 mins
Difficulty - 🔥
Serves - 4
Wild Garlic Salt
Wood-fired Moroccan Cake (Smoked with Earl Grey Tea)
Wild Garlic Salt
A beautiful addition to any grilled meats and fish.
Foraging is a great way to stay active and spend time outdoors connecting with nature while gathering and harvesting wild foods.
Total barbecue time - n/a
Difficulty - 🔥
Serves - n/a
Apple & Calvados Crumble
Apple & Calvados Crumble
Apple & Calvados Crumble
The smokiness of the crumble reminds me of camping trips with my parents and the warmth of the calvados brings another level to the pudding.
Total barbecue time - 60 mins
Difficulty - 🔥
Serves - 4
Smoked Ice Cream
Apple & Calvados Crumble
Apple & Calvados Crumble
You will have never tasted anything like this before.
Total barbecue time -3 mins
Difficulty - 🔥🔥
Serves - 2
Amalfi Stuffed Lemons
Apple & Calvados Crumble
Amalfi Stuffed Lemons
Melted mozzarella with tomato and basil what is more Italian than that?
Total barbecue time -30 mins
Difficulty - 🔥🔥
Serves - 4
Barbecue Tarte Tatin
What you will need:
I have been fortunate enough to spend many summers in Provence on holidays, and this is one of my favourite puddings. Over the years I have always thought about trying to master it on the barbecue and I think I have successfully done so.
I hope you enjoy my recipe I believe it has worked out un régal!
375 g puff pastry
60 g butter, softened
110 g caster sugar
6-7 green apples, peeled, cored and quartered
1. Roll out the pastry into a 25cm-wide circle. Place on a lined tray and refrigerate.
2. Rub the butter over the base of the base of the 25cm ovenproof frying pan and sprinkle out the sugar.
3. Place the apples in the pan in tight circles that are as neat as you can make them.
4. Place the frying pan on the grill, half over the coals and half off the coals, until the caramel is golden brown and bubbly.
5. Lay the pastry sheet over the apples, tucking the edge down between the side of the frying pan and the apples.
6. Place the frying pan on the grill off the coals and cook indirect method for 20-25 minutes or until the pastry is golden brown. Leave to stand for a few minutes and then carefully turn out onto a plate.
BBQ - Do not use too much charcoal on the BBQ for this recipe. If you have a chimney starter I would only fill less than halfway with charcoal.
Cook's Note - Serve with a good quality vanilla ice cream or double cream.
Wine Pairing
Please click here to see which kind of wine I have recommended for this dish.
Spicy & Smoky babaghanoush
What you will need:
2 aubergines / eggplants
1 bulb of garlic
2 lemons (juice only)
1 tbs tahini
1 tsp chilli powder
1 tbs extra virgin olive oil
1. Place the 2 aubergines straight on the hot coals and the bulb of garlic indirectly on the grill for 30 minutes until smoky and tender.
2. Wait for aubergines to semi cool then peel. Add the flesh (discarding the skin) in a food processor.
3. Peel the smoky garlic and add 3 cloves to the food processor along with the tahini, chilli powder, cumin, extra virgin olive oil and the aubergine. Cut the lemons in half and squeeze in the juice.
4. Blitz to a nice thick dip. Have a taste and add salt and pepper if needed.
Cook's Note - As a side to the Lamb with coriander and honey, or by itself with pitta breads.
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hUMMUS WITH coal Roasted GARLIC
What you will need:
2 x 400g cans of chickpeas
3 tsp tahini
2 smoked garlic cloves, crushed
1 tsp crushed sea salt
2 tbs extra virgin olive oil
3 lemons (squeezed juice)
If you already have the BBQ going for a slow and low cook and getting hungry, why not make some hummus for your mates while they wait?
1. Put a bulb of garlic on the grill for 30 minutes indirect with the lid down.
2. Drain and tip the chickpeas into a food processor.
3. Peel and add the smoky garlic, then add the tahini, lemon juice and oil.
4. Season with sea salt, then pop the lid on and blitz.
Cook's Note - Serve with a beer and pitta breads, or as a side with the Santorini Style Chargrilled Octopus with Lemon and Oregano. All the recipes are on this website - apart from the beer !
flavoured butters
CORIANDER & CHILLI BUTTER
What you will need:
125 g unsalted butter softened
1 handful fresh coriander, chopped
½ large red chilli
½ tbs lime juice
1 tsp sea salt
1 tsp black pepper
Method (use this method for all butter recipes)
1. Chop coriander, chilli and place in a mortar add lime juice and salt and pepper.
2. Cut the butter into small chunks and then get the pestle and mash all together.
3. Wrap in cling film. Place in freezer until hard, about 35 minutes.
4. To serve unroll and cut into 1cm slices. After slicing, place the unused butter back in the cling film and re-wrap tightly and return back to the freezer or fridge.
TAPENADE BUTTER
What you will need:
125 g unsalted butter softened
3 tbs thyme leaves
1 tsp sea salt
1 tsp black pepper
1 tsp capers (optional)
Follow method above.
UMAMI BUTTER
What you will need:
125 g unsalted butter softened
1 tsp umami paste
1 tbs Parmesan grated
1 tsp sea salt
1 tsp black pepper
Follow method above.
HORSERADISH & CHIVE BUTTER
What you will need:
125 g unsalted butter softened
1 tbs horseradish cream
1 tsp black pepper
Follow method above.
BASIL, PARMESAN & TOMATO
What you will need:
125 g unsalted butter softened
3 tbs Parmesan grated
10 basil leaves, chopped
1 tbs sun-dried tomatoes chopped
Follow method above.
Naan Bread
What you will (knead) need:
1 tsp dry yeast
1 cup warm water
1 tsp honey
3 tbs yoghurt
1 tsp sea salt
50 g unsalted butter
275 g strong white bread flour
1. Combine the yeast, honey and cup of lukewarm water in a bowl, then set aside for 5 minutes, or until starting to bubble.
2. In another bowl add the flour and sea salt and make a well in the middle. Melt the butter in a pan over a low heat. Pour 1 tablespoon of the melted butter into the well, followed by the yoghurt and yeast mixture.
3. Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl.
4. Cover with a clean tea towel and leave in a warm place for 150 minutes, or until doubled in size.
5. Separate the dough into 6 balls.
6. Roll out each dough ball into oval shapes about 2cm thick.
7. Prepare your barbecue for direct cooking over medium heat (about 180°C).
8. Using a basting brush, lightly brush the left over melted butter onto the top side of the naan.
BBQ - Grill over direct medium heat, with the lid closed for 2 to 3 minutes. Flip over and cook until the bread has puffed and has grill marks, a further 2 to 3 minutes. Remove from the grill and finish off by brushing both sides of the naan breads with the left over melted butter.
Cook's Note - For something different try adding nigella seeds or chilli flakes. When you turn over to the second side, brush with melted butter then add the nigella seeds or chilli flakes and cook for the remaining time.
pitTa bread
What you will (knead) need:
1 tsp dry yeast
1 cup warm water
1 tsp honey
1 tsp sea salt
275 g strong white bread flour
1. Combine the yeast, honey and cup of lukewarm water in a bowl, then set aside for 5 minutes, or until starting to bubble.
2. In another bowl add the flour and sea salt and make a well in the middle add the yeast mixture.
3. Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl.
4. Cover with a clean tea towel and leave in a warm place for 60 minutes, or until doubled in size.
5. Separate the dough into 6 balls and cover again for a further 30 minutes.
6. Roll out each dough ball into circle shapes about 2cm thick.
7. Prepare your barbecue for direct cooking over medium heat (about 180°C).
BBQ - Grill over direct medium heat, with the lid closed for 2 to 3 minutes. Flip over and cook until the bread has puffed and has grill marks, a further 2 to 3 minutes.
Taboon Breads
What you will (knead) need:
1½ cups water
1 tbs sugar
2¼ tsp active dry yeast
4 cups all-purpose flour (extra for rolling out the dough)
1½ tsp sea salt
2 tbs olive oil
1. In the bowl of a bread mixer, fitted with a dough hook (or, if mixing by hand, in a large bowl), combine the water and sugar. Sprinkle with the yeast, stir, and let stand for 5 to 10 minutes, or until the yeast starts to foam.
2. Add the flour, salt, and olive oil. Mix on low speed (or with a large wooden spoon) until all of the flour is incorporated and the dough pulls into a ball. The dough will be soft and fairly sticky.
3. Cover the bowl with a clean tea towel or plastic wrap. Allow the dough to rise until doubled, about 1 to 1½ hours, depending on the temperature of the room.
4. Flour a work surface. With well-floured hands, divide the dough into 8 equal-sized pieces. Cup each piece between your hands, shaping the dough into balls.
5. Cover the dough balls with a tea towel and let rise until almost doubled, about 10 to 20 minutes more.
6. On a well-floured surface, roll each dough ball into a thin 8- to 10-inch round or oval. Prick all over with a fork.
BBQ - Grill over direct medium heat, with the lid closed for 2 to 3 minutes. Flip over and cook until the bread has puffed and has grill marks, a further 3 to 6 minutes. You can use a pizza stone if you don't feel comfortable cooking on the grill - make sure the pizza stone is extremely hot before using.
Wood-fired moroccan cake (smoked with earl grey tea)
What you will need:
300 ml freshly brewed black coffee
215 g wholemeal flour
2 tbs black treacle
2 tbs honey
6 cardamom pods (smash pods and take out all the seeds then crush seeds)
2 eggs
150 g dates (stones removed and chopped)
100 g walnuts (chopped)
75 g butter
2 tbs sesame seeds
2 tsp baking powder
125 g dark brown sugar
1 tsp ground cinnamon
1 lemon (zest only)
Earl Grey Tea Smoke Bomb
3 tbs Earl grey tea (loose tea leaves)
3 tbs rice (uncooked)
1 tbs brown sugar
1 orange (rind only)
NB – The tea is used purely for flavour, the rice is used to moderate the burn of the tea leaves and the sugar is used to assist the smoke penetrate the cake.
1. Line the sides and bottom of a 1lb loaf tin with greaseproof paper.
2. In a large saucepan add the coffee, cardamom seeds, cinnamon, lemon zest, honey and black treacle, sugar, butter and dates and bring to boil.
3. Take saucepan off heat and allow to cool.
4. Once cooled, add eggs and beat well, then stir in walnuts and sesame seeds.
5. Place the wholemeal flour and baking powder in the saucepan and mix in well.
6. Spoon all the cake ingredients from the saucepan into the lined loaf tin.
7. Place all smoke bomb ingredients in double ply tin foil and make a loose parcel then insert holes in the top with a knife so the air can escape.
BBQ – Light the barbecue using the two- zone configuration (bank all the charcoal/seasoned wood/heat beads up on one side leaving one side clear) and get the temperature to a consistent heat of 180C and place the smoke bomb directly on the coals with the holes facing upwards. Put grill on the barbecue and place the loaf tin on the grill (not over heat) and bake indirect method for about 40 minutes. To test if it is ready poke the skewer in the cake and if it comes out with just a few crumbs stuck to it then it is ready. Remove from barbecue and allow to cool then remove from tin and serve.
rum Soaked [rotisserie] pineapple
What you will need:
1 fresh pineapple
Marinade
4 tbs spiced rum
4 tbs soft brown sugar
1 tbs ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp ground cloves
1 lime (juice only)
1. Place all marinade ingredients into a bowl and mix well.
2. Cut the top and bottom off the pineapple. Working around the outside of the pineapple, cut the rind off in 1 inch strips, making sure you cut deep enough to remove the eyes. Once the first strip of rind is removed, you can see the eyes in the pineapple; use them as a guide for how deep to cut the rest of the way.
3. Pour marinade over the pineapple, cover, chill for 1 hour or overnight.
4. Drive the spit through the center of the pineapple, and secure the pineapple to the spit with the spit forks.
BBQ - Set the barbecue up for indirect high heat with a drip pan in the middle of the grill. Put the spit on the barbecue and close the lid and cook until the pineapple is softened and browned around the edges, about 1 hour
mulled wine
What you will need:
1 (750 ml) bottle of dry red wine
1 orange, sliced into rounds
8 whole cloves
2 cinnamon sticks
2 star anise
2-4 tbs sugar, or honey or maple syrup to taste
1. Combine wine, orange slices, cloves, cinnamon, star anise, honey/sugar/maple syrup to a Dutch oven. Stir briefly to combine.
2. Cook the mulled wine on medium-high heat on a fire pit until it just barely reaches a simmer. (Avoid letting it bubble — you don’t want to boil off the alcohol.) Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.
BBQ - If you do not have a fire pit you could cook over a gas barbecue.
Best Pizza dough
What you will need:
For the dough:
400 g strong white bread wheat flour
100 g fine semolina
7 g fast action dried yeast
1½ tsp fine sea salt
1 tbs honey
330ml lager
For the red sauce:
2 tbs extra virgin olive oil
2 garlic cloves, finely chopped
½ tsp chilli flakes
600g Italian canned chopped tomatoes
½ tsp sugar
½ tsp sea salt
1. Place all the dry dough ingredients and honey in the bowl of a stand mixer fitted with a dough hook. Start the machine on a low speed and pour in the lager. Knead on a low speed for 3 minutes, then increase the speed to the next setting and knead for a further 6 minutes. (If you’re making the dough by hand, combine the ingredients in a large mixing bowl to form a rough dough. Tip out onto a work surface and knead for 10 minutes.)
2. Place the dough into a large bowl, lightly greased with olive oil, and cover with a clean towel. Leave somewhere warm for an hour or until the dough has doubled in size. Fire up the barbecue to a high temperature for direct grilling, see below.
3. Meanwhile, make the sauce. Heat the oil in a saucepan over a very low heat, add the garlic and chilli flakes and cook gently for 2 minutes. Add the tomatoes, sugar and salt and bring to a gentle simmer. Cook for 10 minutes, then remove from the heat and leave to cool.
4. Set a pizza stone or heavy baking tray on top of the grill rack indirect cooking method, close the lid and open the vents as wide as possible. Dust the work surface with semolina, turn the dough out and divide into four equal balls. Roll each out thinly to make a large round base and add your own toppings.
5. Using a flat baking tray to lift the pizzas from the work surface and slide them onto the hot pizza stone or heavy baking tray. Close the lid and cook for 3-4 minutes (depending on how hot you make make your barbecue) until the base is crisp and the cheese is golden and bubbling.
BBQ - Light the barbecue using the two- zone configuration (bank all the charcoal/seasoned wood/heat beads up on one side leaving one side clear) and get the temperature to a consistent heat of 230-250C If you are using wood take some time and make sure that you get the embers nice and red hot before cooking. For extra smokiness try throwing rosemary on the coals when cooking the pizzas. Place the pizza stone or oven tray indirectly on the grill grate and make sure that all vents are open and cook with the lid on for between 3-5 minutes depending on the toppings.
Cook's Note - Do not over fill the pizzas as this will allow the pizzas to cook evenly.
wild garlic salt
What you will need:
500 g of coarse salt
50 g wild Garlic
1. Soak and wash 50g of the wild garlic, pat it dry with kitchen roll and remove the stems.
2. Place the wild garlic into a food processor on max speed. Then add 50g of the salt to the wild garlic and blitz until a paste.
3. Put 450 g salt into a big bowl and add the garlic-salt paste. Mix well with a spatula or fork until all combined.
4. Line a roasting tray with baking paper and spread the salt evenly on it.
5. Let it dry in the sun for 6 hours or alternatively place in the oven for about 1 1/2 hours at 80°C.
6. Place in various airtight containers. It has no expiry date however once you have opened the container the more likely that once the air gets to the salt the flavour will dissipate.
apple and calvados crumble
What you will need:
For the filling
4/5 cooking apples
3 tbs brown sugar
1 tbs plain flour
1 tsp lemon zest
2 tbs calvados
pinch of salt
Crumble topping
½ stick of butter (cut into 1cm cubes)
4 ginger bread biscuits (crushed)
¼ cup plain flour
¼ cup sugar
¼ cup brown sugar
1. Filling: Peel and core apples and cut them into 1 inch slices or pieces. Place them in a cast iron pan so it fills the dish, so you may need more or less apples depending of the size of your pan.
2. In a bowl add the filling sugar, flour, lemon zest. salt and calvados. Mix well.
3. Place filling mixture into the pan with apples and get your hands in so that all the apples are covered.
4. Topping: Place the butter cubes, biscuit pieces, white and brown sugars and salt in a bowl and get your hands in and mix well so there is nice thick crumble. You do not want it to overworked that it turns out like sand.
5. Sprinkle the crumble topping over the apples.
BBQ - Light the barbecue using the three-zone configuration (bank all the charcoal/ heat beads up on two sides leaving the middle clear) and get the temperature to a consistent heat of 180C and place the apple crumble on the grill in the middle (not over heat) and bake indirect method for about 45-60 minutes. Remove from barbecue and allow to cool then serve.
smoked ice cream
What you will need:
Good quality vanilla ice cream
1. Place ice cream in a small steel bowl.
2. In a larger bowl fill with ice cubes and then place the ice cream bowl over the larger ice bowl.
BBQ - Light the barbecue using the three-zone configuration (bank all the charcoal/ heat beads up on two sides leaving the middle clear) and get the temperature to a consistent heat of 180/200C and place the both bowls on the grill in the middle (not over heat) and bake indirect method for 3 minutes. Add 2 cups of unsoaked wood chips to each side of the embers. Remove from barbecue and serve immediately.
amalfi stuffed lemons
What you will need:
4 large lemons
100 g fresh mozzarella
8-10 cherry tomatoes (cut into quarters)
12 fresh basil leaves (cut thing strips using scissors)
4 anchovy fillets (cut each fillet into 4 sections)
2 tsp dried red chilli flakes
French bread to make crostini
1. Slice each lemon 2 cms from the top making a lid for each lemon. Also slice the bottom on the lemon so that it can stand up on the barbecue making sure that that you do not puncture the core so that the ingredients do not leak. Using a knife, cut round the edge of the lemon and scoop out the inside being careful not to pierce the base.
2. In each lemon, place a layer of mozzarella (I just rip the mozzarella rather than slicing) and pat down tight in the bottom of the lemon. Add 2 two quarters of one cherry tomato and one anchovy and then slivers of basil and a few chilli flakes. Then add another layer of mozzarella and tomato, basil, anchovy and chilli. Sprinkle a little olive oil inside the lemon and pop the lids on.
3. Cook the lemons indirect method for 30 minutes at 200C.
4. Scoop out the middle and with eat with French bread that has been drizzled with olive oil and toasted.
BBQ - Light the barbecue using the three-zone configuration (bank all the charcoal/ heat beads up on two sides leaving the middle clear) and get the temperature to a consistent heat of 200C and place the lemons on the grill in the middle (not over heat) and bake indirect method for 30 minutes.