BBQ recipes: four of London’s best chefs, with wine pairings to match

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don’t sound the alarm, slam the windows or curse Kevin McCloud for daring to inspire an all-glass extension, but – did you notice? – the sun is back. Death Rays are currently on hold, but we’re heading for two weeks of mid-20s sunshine, although unfortunately stuffiness is also very common for the course. Your friend with the garden? Call them. It’s time to hit the road with cans, a cooler and plans to cook over coals. Here, four London chefs share their favorite recipes for the grill, and the ones that are easy and versatile to boot. We even have matching wines. Come on Barbie, let’s go party.

Veal cutlet, with courgettes and lemon vinaigrette

Adrian Lourie

“The key to this recipe is the marinade, which is very versatile and also works well for pork and lamb chops. Whatever you cook, make sure to marinate the meat for at least 24 hours, as the yogurt will tenderize the meat and give it a fantastic flavor. You can also swap the spices for other spices: try adding cumin, coriander and turmeric for Middle Eastern flavors.”

Serves: 4

Ingredients

For the veal

  • 4 veal cutlets
  • 2 green courgettes, sliced ​​(½ cm thick)
  • 1 yellow zucchini, sliced ​​(½ cm thick)
  • 12 cherry tomatoes (prepare these: halve, season and add a dash of olive oil. Place cut-side up on a baking tray and bake in the oven at 100°C for three hours)

For the marinade

  • 250 g Greek yogurt
  • 10 g chopped rosemary and thyme
  • 5g salt
  • 1 clove garlic, crushed
  • 80g honey

For the lemon vinaigrette

  • 1 clove garlic, crushed
  • 1 lemon, squeezed
  • 50 ml lemon oil
  • 25 ml white balsamic vinegar

Method

  1. Start with the marinade. Mix all the ingredients in a bowl and simply cover the veal cutlet in it and refrigerate for 24 hours.
  2. On the day of dinner, as soon as the barbecue is light, make the lemon vinaigrette by mixing all the ingredients in a bowl.
  3. Ready to eat? Remove the veal, scrape off the excess marinade, season and brush lightly with olive oil.
  4. Place on the barbecue and cook for five minutes, before flipping and repeating. If it starts to caramelize too much, move aside to finish cooking. Then let it rest for another five minutes.
  5. Now lightly grease the courgettes and place them on the barbecue. Cook for two minutes on one side and place in a bowl. Add the lemon vinaigrette.
  6. Before serving, slice the veal, add a pinch of salt and serve with the semi-dried cherry tomatoes and courgettes.

Roasted corn peppers, Cantabrian anchovies, green sauce

Steve Ryan

“The peppers are kind of a slap in the face and a hug. So you’ve got the super sweet smokey peppers; grassy, ​​fruity olive oil and then you’ve got these anchovies – when you go out and get the very best anchovies you can get, they’re packed umami and super salty. And then with the depth of the merlot vinegar, all these things come together nicely in a mouthful. By the way, if you want to make it vegan, just swap the anchovies for capers. Obviously the salsa verde is just to freshen it all up. Oh, and whatever you do, get the coals nice and hot.”

Serves: 4

Ingredients

  • 12 anchovies (or a handful of capers if you’re vegan)
  • 16 large corno peppers
  • Olive oil, to taste
  • Merlot vinegar, to taste
  • Salt, to taste

For the salsa verde

  • 50 g flat parsley
  • 50 g chervil
  • 50 g tarragon
  • 50 g coriander
  • 50 g liliput capers
  • Half lemon, squeezed
  • 1 garlic clove
  • 150 ml olive oil

Method

  1. Start with the peppers, place them straight on the coals, turn them to blacken all sides and place them in a bowl, with a cloth or cling film stretched over them. This will allow the steam to help remove the skin from the peppers.
  2. When the peppers have cooled slightly, carefully peel off the skins, place the peppers in a mixing bowl, add a drizzle of olive oil and merlot vinegar. Season and add as much or as little as you like.
  3. In the meantime, make the salsa verde. In a blender, add all the spices, the garlic, a good glug of olive oil, a pinch of salt and blend until you have the desired consistency. Add more lemon juice, olive oil and salt to taste. Salsa verde can be very interchangeable in the herbs you use, so feel free to experiment with what’s available.
  4. If you want to reduce your waste, we like to use the stems of the herbs instead of the liliput capers. Salt them lightly and pickle them by coating them in vinegar and let them sit in the fridge overnight.
  5. To serve, divide the peppers between two plates and dress with some oil and merlot vinegar mixture from the bowl. Add a generous amount of anchovies and finish with spoonfuls of salsa verde.

Sweet and spicy roasted corn (Indonesian sweet and spicy grilled corn)

Press handout

“This is a simple no-frills recipe that gives a spicy kick to a classic grilled corn. As a street-side Indonesian classic, I grew up eating this; it brings me back to many memories of growing up in Indonesia, and I hope this brings a piece of my home to you Feel free to adjust the chilli sauce to suit your preference and spice tolerance – personally I prefer many The dish works well as an aperitif, with a larger barbecue spread or as a snack.”

Ingredients

  • 6 very sweet corns, peeled
  • 50 g butter (or margarine), melted
  • 3 cloves garlic, crushed
  • 5 tbsp chili sauce of your choice (e.g. Sriracha)
  • 3 tbsp ketchup
  • 1 tbsp granulated sugar or agave syrup

Method

  1. In a bowl, combine the butter, crushed garlic, chili sauce, ketchup and sugar syrup.
  2. Grill the corns on a preheated barbecue for about 10 minutes, brushing regularly with the sauce, turning occasionally, until soft and slightly charred.
  3. Serve piled on a plate, drizzled with more sauce if desired.

Grilled peach with stracciatella

Luke Albert

“Peaches are at their peak in the middle of summer. The aroma of smoke from a grill works particularly well with their natural sweetness and balances it out. Fresh thyme and honey also work particularly well with grilled peaches, so whip some honey and make sure you brush the peaches while grilling them so that they caramelize nicely. If you let the peaches rest on a baking tray after grilling, a little liqueur is formed. This is gold. Use it by adding a little sherry by whisking to make a delicious vinaigrette.If you want this as a savory dish, be careful not to overcook them, to retain a little texture.But more cooked, this becomes a sweet dessert. ”

Serves: 1 (several if needed)

Ingredients

  • 1 peach
  • 1 tbsp olive oil, plus extra for topping
  • ½ tablespoon liquid honey
  • 1 sprig of marjoram, or thyme
  • Salty
  • 100 g stracciatella (or burrata)
  • Lime zest, to serve

Method

  1. Pit the peach and cut it into eight equal wedges. Put the fruit in a bowl with the oil, honey, marjoram and a pinch of sea salt and let it soak for an hour. Once seasoned, the peach wedges will release their juices, which you’ll use later for the dressing.
  2. Remove the peach wedges from the bowl and grill over broiled hot coals for three to four minutes on each side, until they take on some color, then return them to the bowl and gently fold in the liqueur. Cook longer if using this as a dessert.
  3. Serve the peaches on a plate, tear the cheese over the top of the fruit and drizzle with good olive oil and sea salt. Pour over the liqueur from the bowl and garnish with a pinch of lime zest.

Drink in our wine packages

Provided by Hannah Crosbie

For the… Veal cutlet

When I pair a grilled meat with a herbaceous dressing, my thoughts immediately turn to the red wines of northern Italy. The high-tannic wines of Barolo and Barbaresco not only look good with a hearty meal, they often have a delicious top note of fresh and dried herbs. Exactly what you’re looking for for an aromatic, spicy marinade.

For the… Corno peppers with anchovies

For the perfect balance between sweet roasted peppers and salty anchovies, I would choose a Spanish white. Salty, precise wines like Albariño or Godello have a mineral edge that will complement the anchovies and elevate the smoky flavors of the charred peppers.

For the… Sweet and spicy roasted corn

Skin contact wines are beyond the social media hype. They’re great for difficult-to-match, spicy foods, and potent orange wines can withstand the effects of spices. Try a skin contact Riesling or Grüner Veltliner from Alsace to compensate for the heat and provide balance.

For the… grilled peaches

Dessert wines are usually not a “thing” at barbecues. They should be. The caramelized sugars of the grilled peaches call for a wine with a juicy sweetness and Moscato d’Asti would be my suggestion if you’re looking for something sparkly, but for something a little left-handed, drizzle on a splash (or two) bourbon over your stracciatella for a truly delicious dessert.

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