- 13 hours ago
Jamies Ultimate BBQ S01E01
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00:00The first glimpse of sunshine and we just want to get outside and barbecue.
00:05This is going to be tasty cooking.
00:09So I've created delicious recipes to help you be more adventurous
00:13when you fire up that barbecue.
00:15We've got the char going on.
00:17From epic rubs and flavour-packed marinades, gnarly encrusted,
00:22to roast dinners, chicken curries, that's exactly what I want,
00:26char-grilled salads and even breakfast.
00:28This is barbecuing, but not as you know it.
00:30I'll show you how to achieve tasty results on charcoal, gas, electric and a variety of barbecues.
00:36Now you're talking.
00:37So whatever your setup, I've got you covered.
00:39Come on!
00:40Because barbecuing can be so much more than just a grill.
00:44Sometimes it's nice to take your time enjoying the moment.
00:46So good, you won't want to wait until summer.
00:49Welcome to the wonderful world of barbecue.
01:00Nothing beats cooking outside.
01:03Fresh air, good vibes and that smoky barbecue working its magic.
01:10Giving you flavours and textures the kitchen could never match.
01:14So we've got a kettle barbecue here.
01:16First job, what I want to do is use a chimney starter to fire it up.
01:19It is so simple.
01:21If you look here in the bottom, we've got like the air vent.
01:25So this is letting the air through, which is good.
01:27Open it up.
01:28I've got just two of these little fire lighters.
01:33Simply, we put that on top and then we're going to use charcoal.
01:36I'm just going to shake in to the top.
01:41So I'm going to leave this now for about 15 minutes
01:43and you're going to have beautiful glowing coals ready to cook on.
01:47Right, let's talk steak.
01:51I'm going to show you how to cook juicy sirloin three ways.
01:56Whether you like it rare, medium rare or medium.
01:59My perfect steak and char-grilled salad is packed with smoky flavours and textures
02:05only a barbecue can deliver.
02:11So we've got three beautiful sirloin steaks.
02:13Steak is just something very, very special.
02:15Why would we want to cook over live fire?
02:18What does it give you?
02:19That extra smoke, that extra seasoning, beautiful textures, a beautiful golden crust.
02:24Look at that.
02:25Nice and red roaring.
02:27Got that nice ashy outside.
02:29I'm going to put it to one side.
02:32That means you've got very hot, medium and low.
02:36Right, so we have control to cook whatever we want to cook.
02:39Now if you're going to do this on a gas barbecue,
02:41simply put half the gas on, half off.
02:44Super simple.
02:47Go for a nice inch thick steak.
02:49Get it out of the fridge like half an hour before you cook it because it's cold in the fridge,
02:53it's hot there and you're going to get a much more succulent steak.
02:56This sinew here is really tough. You can't eat it. It's like a belt.
03:01Quite simply, all I do is run my knife down the back of the sirloin like that.
03:08So I'm going to keep the fat and I'll get rid of the sinew.
03:12I wouldn't even give it to Conker.
03:17So once you cut that fat up, I've got a pan on here and I'll let that render.
03:23So it'll go into crispy bits and then liquid fat and you can use both.
03:29Let's season it with some salt.
03:32So we're going to start straight away on the hot side.
03:37I'm going to show you a nice little trick.
03:38Just grab yourself some rosemary, thyme or sage.
03:42Make a little herb brush.
03:43Tie it up nice and tight and just rub that over the steak.
03:49It's all flavour.
03:50And we'll turn those steaks over. Look at that.
03:53We want it to be cooked evenly.
03:55This will give the steak the most delicious fragrance.
03:59I love cooking like this. It feels very, very natural.
04:04We like flames, but actually cooking over yellow flame is not good.
04:08You get that kind of like carbon-y flavour.
04:10So whenever you see a flame, move the steak away.
04:13And if you look at the side of the steak, you can see the heat creeping up.
04:16So we've got our hot area here, which we're still staying on.
04:19So I'm going to cook these steaks three different ways.
04:22Rare, medium rare and medium.
04:24And the best way to get it right every single time is to use the thermometer.
04:29So 47 degrees internal temperature, that's our rare steak.
04:35This one here is going to be our medium rare, which you want about 52.
04:41So that's 52 exactly.
04:44So off that comes.
04:47Then the medium steak, we want to get to 58, which this is.
04:51So this can come off now.
04:54Using the thermometer works every time.
04:57Give them a little lick of oil because they will dry.
05:01So while that's resting, I'm going to get the veggies on the barbecue.
05:04I'm going to go over to the hot side with some beautiful asparagus.
05:08Click off the woody outer stalks like that.
05:13Straight on the barbecue, dry.
05:15You're going to get a sweet, nutty flavour.
05:17It's going to be amazing.
05:18We can take some spring onions.
05:20Grilled relish is going to be delicious.
05:23Unusual, but very, very cool.
05:27And grilled broccoli is delicious.
05:30Now a nice little hack is if you've got a metal sieve,
05:33you can take things like monge too or sugar snap peas.
05:36Anything that's small that would fall through the bars, we can put on here.
05:40And it's a nice little cheat.
05:43So let's just move the asparagus around to get that nice char.
05:54Look at that.
05:55When you cook veg, it can be so much better on a barbecue.
05:58You get the char, the smokiness.
06:00It brings vegetables to life.
06:03Okay, let's make a quick dressing.
06:06Some nice olive oil.
06:07Just a coat.
06:08We'll go in with a little salt.
06:10About a tablespoon of soy sauce.
06:13Take yourself a nice lime.
06:17I'm going to take a fine grater or a box grater.
06:20A chilli.
06:21One clove of garlic.
06:23And a little thumb-sized piece of ginger.
06:26Now this flavour combination is always, always a winner.
06:31Just get your chilli.
06:33Have it as hot as you like.
06:35Half a chilli won't be too bad.
06:40And then we do exactly the same with the ginger.
06:45And then half of this garlic.
06:47Then last but not least, a nice little tablespoon of honey.
06:52So sweet, sour, delicious.
06:57Just get in there now and toss it all up.
07:00While veggies are hot like this and charred, this is when they're at their best time to take on flavour.
07:09Look at the colours.
07:11This is what a barbecue can give your veggies.
07:16So time to cut the steaks.
07:18So we're going to go rare on top, medium rare.
07:23And then on top of that, medium.
07:26So hopefully when we cut through here, you're going to see a cross section
07:31of just how beautifully controlled you've cooked this steak.
07:35Look at that.
07:36So you can see it's a little firmer here.
07:38And then it's getting softer.
07:39And then really soft here.
07:42Just slice this up.
07:45Look at this.
07:47Conker's come around.
07:53All those gorgeous juices.
07:56And the herb that I love with that, actually, would be some mint.
08:00One second.
08:05Beef, mint and chilli is just delicious.
08:10So there you go.
08:11Perfectly cooked sirloin steak with those gorgeous charred veggies and a really exciting dressing.
08:16Let's have a little try.
08:17Come on.
08:24Wow.
08:26What is delicious about those veggies is they're so tasty.
08:30The dressing's amazing.
08:31They're soft, but they've still got bite and texture.
08:34Let's try a little radish and a bit of steak.
08:40I love it.
08:41Radish is probably the most underloved veg.
08:44Charred up, dressed up, utterly delicious.
08:47And look at that beef.
08:49Cooked to perfection.
08:52Mmm.
08:54Tender.
08:54What a beautiful dish.
08:56And we've got leftover steak to feed the crew.
08:58Happy days.
08:59is
09:00well
09:26If you've ever got leftover charcoal at the end of your cook,
09:29you don't have to waste it. One thing I love to do is take whole cloves or bulbs of garlic
09:35and then put that on the cool side. Take a handful of fruit wood chips, get them wet and throw
09:42those
09:42onto the coals and they'll start to smoke. And that heat will be enough to just mildly cook the garlic
09:47and you can leave it for like half an hour, an hour. Then simply put the lid down, adjust the
09:53air vent
09:53from fully open to halfway and then in the morning you're going to have absolutely beautiful homemade
09:58smoked garlic, which you can do so many things with.
10:05People often say that cooking the perfect chicken on the barbecue is one of the hardest things to master.
10:12So I want to give you a really fail-safe way to have the most incredible crispy skin chicken that
10:18is succulent and juicy every single time.
10:24So with just a few simple tricks, roast chicken on the barbecue really can be stress-free and we're
10:31not stopping there. I'm taking one of my son's favourite salads, Buddy's Chicken Caesar and giving
10:36it a serious upgrade on the bars with gorgeous charred veg and bacon, all kissed with beautiful wood smoke.
10:46We've got a lovely free-range chicken. This is about 1.8 kilos. So what I want to do is
10:52cook it here.
10:53This is a gas barbecue. Now one of the ways that you can turn a gas barbecue into being somewhere
10:59close
10:59to cooking over wood or charcoal is to use these here. These are wood chips. You can buy these in
11:05garden
11:05centers and all sorts of places. We soak these for half an hour and you just put them in this
11:09little smoker
11:10box. So by doing that you're going to create an environment that has beautiful fruit woods
11:15just wafting over your chicken. We'll put some herbs in as well because it doesn't hurt.
11:22So let's light this baby up. I'm going to put this right-hand side onto full whack on coals.
11:29I'd have half of it loaded with charcoal and half without charcoal so you've got a hot zone
11:33and a cool zone. I'm going to put the lid down so the whole thing is preheating in a lovely
11:37way. I want to give you one step to making this cook quicker and more predictably. Simply
11:43get that tip of the knife into the top and then run it down the back. If you open it
11:48up
11:49then you can put your weight down like that and what we've done straight away is create
11:54like a surface area that's going to cook in here much faster and much more consistently.
12:05Next bit is to create some flavour. So use any woody herb you like. This is some lovely marjoram.
12:16River! How you doing? Good! Do you want to help me? Yeah. Maybe. I'll tell you what you can
12:23do. This is some marjoram. What's marjoram? It's a herb. Marjoram. Give it a right good
12:31bash up. Yeah! You've got muscles, kid. Put some salt in there. Pepper. Little, little
12:41taps. Mind my thumbs. What's your favourite bit of chicken? Crispy skin. Okay. So just...
12:50Can I pour it? Go on. Yeah, if you want to. So we're going to go from pounding those herbs
12:55to muddling in the oil. Pop it there. And then pour it over there. That's it. All over
13:03the chicken. Good work! Now that, my friend, is going to flavour your chicken and give you
13:08the crispiest skin. Then you've got to rub that beautiful flavoured oil in all the little
13:14cracks and crannies. Aren't you not going to put something like a lemon or orange to give
13:17it flavour? Ooh! One thing at a time, son. Can you go and get some salt and sprinkle it
13:23from a height, please, young man? You can be quite generous. Good lad. Thank you very
13:27much. Okay. So I'm going to take this chicken and I'm going to take it over to this hot side
13:35and I'm just going to put it straight on the bars. I'm going to put this little grill press
13:39on top to weigh it down. And you're going to get crispy skin. Grab me a lemon. Right, put
13:45the lemon on that clean board and let daddy wash his hands. You were talking about lemons?
13:50Yeah. I'm going to grill these lemons and when you grill lemons, you start to caramelise
13:58the natural sugars in the juice and that gives like a sweet and sour flavour. As soon as that
14:04skin gets nice and crispy, about four or five minutes, I'll flip it and what I want to do
14:08is cook that chicken on top of some bread to give you the best croutons ever. Now, River,
14:14do you know what a crouton is? Yep. There's little bread things that you dip into like soup
14:18and stuff. Good lad. I'm going to put this bread into the cool zone and the chicken's going to roast
14:26on this bread and all the drippings are going to go into these bread croutons and it is going to
14:31be
14:31one of the best things ever. I'm going to put some chillies on as well. We'll get the chilli
14:35and we'll just make a little hole so the chillies don't explode. That needs about another 20 minutes
14:40cooking. Move this chicken over to the bread and look at that. I've got the legs and the thighs
14:48facing the heat source. We've got this little smoker box just starting to smoke
14:59and I've got chillies for marinating my anchovies for the Caesar salad. So these can come off
15:06and then I've got a hispy cabbage here. I'm going to burn it all over and then I'm going to
15:11peel the
15:11burnt leaves off to uncover the most incredible cabbage ever. So down with the lid, mastering lid down
15:17cooking allows you to go beyond direct grilling to barbecue roasting. We want to get to about 180 degrees
15:24celsius give or take 350 fahrenheit or probably cook that chicken for about an hour, hour and 10,
15:29hour and 15 minutes. So Riva, thank you very much. Can you do me a favour? Yeah. Can you go
15:34and find your brother?
15:35Love you. Go and find him because we're making his Caesar salad. I call this a buddy Caesar salad because
15:44he just loves a Caesar salad. I want to show you how you can make anchovies incredible. Now these anchovies
15:51have been salted and then kind of marinated in oil. Buddy, come and give your dad a hand me old
15:57mate.
15:58I'm making your Caesar salad. Buds, you're on dressing duty. So I've smoked some garlic the other day
16:05with the residual heat from the leftover barbecue. Smell those buds. So nice smoky sweet garlic. So if you
16:12can peel two garlic cloves, pound it up in there. Regular garlic's quite powerful, so I'd only use
16:18maybe half a clove of fresh garlic. So Buds, if you put some salt on that quite generously and have
16:25a
16:25gentle pound up. I'm just going to peel two of these chillies and use the tip of the knife just
16:31to split
16:32the chilli like this. How does that look, Dad? Beautiful. Now if you could go in with a heaped
16:36teaspoon of English mustard and two tablespoons of Worcestershire sauce. So big bold flavours.
16:48So typically when you make Caesar salad dressing you're using mayonnaise. I want Buds to put in
16:54about four heaped tablespoons of Greek yogurt because you've got that lovely creaminess and that tang.
17:00And then we're just going to hit it up with parmesan, let's say about 60 grams. So grate that in
17:06and then we
17:07want lemon juice. So let's use this opportunity to check in on our lemons. We've transformed the flavour
17:15of chillies through barbecue and we've transformed the flavour of lemons through barbecue through charring
17:21and caramelising and then squeeze the smell. Can you smell that Buds? Smells really nice. It's a much more
17:28sort of jammy flavour. I'm going to use the anchovy oil. So just a little bit of oil goes in.
17:36Caramelised
17:37lemon. Chop it up into little chunks. That gentle bitterness is really, really delicious.
17:42Have a little muddle. Is that good? Good muddling for you? Very good muddling, son. Thank you.
17:51Very nice. Yeah? Can I have a try, Dad? Wow. Yes. So that's got attitude, the hum of mustard,
18:01the Worcestershire sauce. Very, very nice. I'm going to squeeze fresh lemon juice over the anchovies here.
18:05Just have a little drizzle there, Buds. Dried oregano. Is that enough? Yeah, perfect.
18:12I reckon it's going to need another 40 minutes. Buddy, should we go and have some fun? Let's sunbathe.
18:16What? They're sunbathing. Buds, come and have a look at this. So this has had about an hour.
18:29Wow, look at that. Hour and 15 minutes. Crispy skin. I do want to put a few curveballs in there,
18:34trying to get some of the good stuff into the kids. I like good stuff. Brussels sprouts,
18:39I absolutely loved. They're my favourite. Yeah, inner Caesar salad. Sprouting broccoli,
18:43I literally just take the ends off. This cabbage has been blackened. That's what I wanted.
18:50So I'm going to go back to turning it into a barbecue as we know it, by direct grilling.
18:54Putting the bacon on here. Let's get some broccoli in here.
19:01I'm going to put these little Brussels sprouts on the grill and just let them catch.
19:06So Buds, if you can unwrap that black cabbage so you can get to the succulent leaves underneath.
19:13And then cut that into little centimetre slices.
19:17Have a little look at that. Come on!
19:21Wow, look at that. That is a beautiful thing.
19:24Look at the colour. Really, really nice.
19:26We know that the chicken's cooked because we can pinch that meat off the leg bone.
19:29And if you're using a thermometer, just put it into the thickest part of the chicken.
19:33Get it to 75 degrees Celsius, which is about 165 Fahrenheit.
19:37The croutes here are very good. They're soggy on one side.
19:41So we'll put these toasts soggy side down just to get crispy,
19:46because you don't want soggy croutons, right?
19:48The bacon and the Brussels. Look at this.
19:51The tender stem broccoli.
19:57We can just turn that off.
20:02I'm going to hack up the bread into little inch chunks.
20:08Can you hear that? Look at that crispiness.
20:13Then we can go in with the broccoli and the Brussels and the bacon and the hispy cabbage.
20:19Then this beautiful dressing that Buddy made.
20:23And then Bud's. Give it a mix.
20:25Then we hit it up with lovely Parmesan cheese. It's going to be amazing.
20:30I'm going to break down the chicken.
20:35Have a look at this chicken.
20:37That is just juicy.
20:38It's very simple to take this chicken off the bone.
20:42Just run your knife between it like that.
20:44So now we go in with the cold classic romaine lettuce.
20:49Yes!
20:53Look at this. This is generous.
20:56We can then place the chicken in and around our Caesar and just peel Parmesan over the top.
21:05And don't forget we've now got the anchovies.
21:09And we're anchovy lovers here. And that little bit of dressing.
21:12This is Buddy's Caesar salad. Crispy chicken cooked to perfection.
21:18I love having that really reliable way of cooking chicken on a barbecue.
21:23Smoke, crispiness, succulents. Delicious.
21:27When can we eat it?
21:28Right now my boy. Right now.
21:31Let's do it.
21:32There's so much gorgeousness in there.
21:36Mmm. The chicken's so juicy and crispy at the same time with the skin.
21:40I just had a hit of chilli with the anchovy and the crouton.
21:44And yeah, it's just a salad. But when you put that much love into it, it really is something truly
21:49epic.
21:50Wow.
21:52That dressing you did, Bugs, was brilliant. Truly, truly brilliant.
21:55And actually that chopped up bit of lemon caramelisation.
21:58Oh, I just got a little hit of it. And it was so good with the chicken.
22:03Right. Shall we take this to mum and the rest of the gang?
22:06Let's go.
22:07Come on. Conquer.
22:35Barbecuing isn't just for big grills and gardens.
22:38Even with limited space, you can still do amazing things any day of the week.
22:44I'm taking classic Italian inspired lamb chops and turning them into my sizzling lamb lollipops.
22:50Dipped in zesty whipped feta cheese and finished with a crunchy nutty crust,
22:55they're quick, simple and absolutely delicious.
22:59So I want to show you a beautiful way of cooking lamb chops really hard and really hot
23:05so we can get that fat to be really crispy and delicious.
23:08This is called lamb chops scottadita, burnt fingers, because they're so sizzly, golden and gorgeous.
23:14Now I'm going to cook this on an electric barbecue.
23:16These can get as hot as charcoal.
23:19So that's really cool if you live in a block of flats or in a city where you can't have
23:22live fire
23:23and we still want to get that smoke and char and flavour.
23:26This is on full whack.
23:28I want to show you how you can take a little rack of lamb here and really prep some nice
23:32little chops.
23:33We've got it trimmed like that.
23:35Get the fat here and just score it lightly with the tip of a knife in a crisscross fashion.
23:40This is going to help the fat to render and crispen up, create more surface area.
23:47I'm going to take this rib now and cut it at a slight angle.
23:55So we really get the best size chops.
23:59Now what I want to do next is carefully flatten out that meat.
24:02That will tenderize it and make it cook much more evenly.
24:06The roman style scottadita just had salt and pepper.
24:10I like the idea of really golden, sizzling, crispy lamb chops getting dipped in something wet
24:17and then something crunchy.
24:18Almost like lamb lollipops as I would call it.
24:21Get all of that seasoning on both sides and you can see Conker is very excited because he likes lamb.
24:28So just a little olive oil to rub the salt into those chops.
24:41The fat is rendering.
24:43You can take a herb, say like oregano, you can have a little bit of oil here.
24:48Just enough to go and give a little bit of love to the lamb.
24:53But good things are happening here.
25:03So they're starting to get really really nice and we want that golden sizzle happening.
25:08So as these carry on getting golden and delicious, let's put that down.
25:13Of course if you put the lid down it's going to speed up cooking.
25:16I'm going to now get some pistachios, it could be hazelnuts, it could be almonds, it could be a blend.
25:21A little seasoning, a little salt, a little pepper.
25:25You can even take a little bit of sweet paprika.
25:29A little bit of lemon zest.
25:34Smash this up.
25:40Look at this, let's do the last turn.
25:42They are getting truly golden.
25:45Look at the smoke, they're looking great.
25:51This little pile of gorgeous nuts is going to be a game changer for flavour and texture.
25:58What I want to do is show you a little dip that I made.
26:01I've just taken feta cheese and the milk that comes with it and liquidised it
26:05with a little lemon juice and a little olive oil.
26:08And you get this, a lemony, tangy feta dipping sauce.
26:12Easiest thing in the world to do, just getting the fat super crispy.
26:18That's what you want.
26:23Lemon over the top, look at that.
26:32So my job now is to take that sizzling lamb chop and dip it in that lovely feta sauce
26:41and then dip it in those nuts and then dip it in my mouth.
26:51And that is something else.
26:54Texturally, really good.
26:56Meat, delicious, tender, the fat's crispy.
26:59And then you've got that sauce, that tang, that lemon and those beautiful nuts.
27:05Happy days.
27:16I'm not the only one with a passion for barbecuing.
27:19The ratings, married couple Sam Evans and Sean O'Guin are renowned fire chefs and best selling cookbook authors.
27:26Back from exploring their favourite Mexican region, Oaxaca, they're bringing big barbecue fiesta flavours with their take on a tlayuda.
27:35a kind of Mexican style pizza using a clever flatbread hack layered with
27:40smoky homemade chorizo cheese and charred veg it's perfect for cooking on a
27:46plancha or griddle so Oaxaca really is you know one of the beating hearts of
27:52Mexican cuisine we are going to make what's called a Oaxaca pizza or its
27:56real name is a tlayuda and it's particularly perfect for plancha
28:00cooking being able to sear all those ingredients and make something
28:04incredibly easy but incredibly delicious so cooking on a plancha or a flat plate
28:09or as they do in Mexico or Kamal is exactly what you want to do here if you
28:13don't have a plancha you can cook this in a cast-iron pan you can cook it directly
28:18over the coast but you'll need to really keep an eye on it make sure it doesn't
28:21burn so I've just got it set to maximum heat here and what we noticed about the
28:25food in Mexico is that it is bold and punchy they're not hiding behind any
28:32quiet flavors one of our main toppings for our pizza is going to be a Mexican
28:36chorizo so unlike a regular chorizo that we know from Spain a cured product this is a
28:42fresh one do you remember the first time we had this fresh chorizo yeah because it
28:46was just not what we were expecting right so you know this is almost like a
28:49flavored sausage meat isn't it going to start with our dried spices okay so this is
28:55our molcajete and yes we may or may not have bought an additional suitcase to bring this
29:01back from the market in Mexico kind of like a Mexican version of a pestle and mortar a teaspoon of
29:07black
29:07pepper a few all-spiced berries five little cloves and cumin seeds a good teaspoon and these beautiful
29:15things are called guajillo chilies and they're from Mexico and you can get them online you can easily
29:20substitute with some smoked paprika so it's about toasting them to get like a really lovely smoky
29:25flavor they only take a few seconds
29:33we don't want the seeds we don't want the seeds they're pretty unpleasant to eat
29:37it's not because you don't want the spice so the other thing that we need to add is of course
29:43garlic
29:44you know garlic is life i just want to give them a little bit of color yep i'll start grinding
29:48you've got shona's got the hard job i feel like a mexican wella you know the grandmothers that stand
29:55and crush all of the chilies and make all of the wonderful salsas right here's our gorgeous toasted
30:00garlic cloves so we've got about five grams of some nice sea salt here i'm building up quite the appetite
30:08here so here we've got a little jug of hot water and you only want to put a dash in
30:14because we're just
30:14going to rehydrate those chilies a little bit so now we need to add some acidity about 50 mils of
30:21cider vinegar so the last thing is just a little bit of brown sugar to sort of counteract the sourness
30:26of that cider vinegar sort of a hefty tablespoon of that oregano a couple of tablespoons of that cinnamon
30:36regular paprika about two teaspoons of that some chipotle powder we're going to start off with a
30:42teaspoon and if you want it spicier you can always add more
30:51and now it's ready for the pork i feel like there's a messy job coming on for me you can
30:57stick
30:57a glove on to do this so this pork is coarse ground 70 meat 30 fat mince and the fat
31:05doesn't
31:05let it dry out when we cook it on the plancher okay let's go
31:12lovely that's looking right together really well i mean you can cook it exactly like this it'll be
31:17perfectly fine but you kind of want those flavors to get to know each other a little bit and just
31:22even overnight in the fridge works great two days you're practically back in oaxaca for those flavors
31:32so here's our fresh chorizo that has been in the fridge overnight as soon as it hits that planter
31:38the smell is incredible and i've got it set up nice and hot so i want to get a nice
31:43char and a nice sear
31:44on it um so it's hot here and a little cooler here and the smells now now i feel like
31:54i'm in mexico okay
31:55immediately we can start to see that fat release that's exactly what we want this is what i loved
32:00about mexican barbecue it's hot and fast we want to feed a lot of people at the same time the
32:06plancher
32:07is perfect for that because look at the size of the space this is almost there how quick was that
32:17super
32:27quick okay so capture that liquid gold it's just going to be so useful when we're making our hack
32:35and pizzas as well so while that's draining i just want to turn our attention to a couple more toppings
32:40and i've got these romano peppers just going to char these on the grill with some of these spring
32:45onions i'm going to use a press just to make sure they have full contact with the grill
32:53all right cook my pretties cook a little lime and garlic vinaigrette we want the zest and the
33:00juice zest and juice
33:05how garlicky do you want it one fat clove we'll grate that in
33:11a little bit of oil
33:15have a pinch of salt and a little bit of sherry vinegar
33:20right these are ready to come off they look absolutely fantastic so i'm perfectly beautiful
33:25so they're going to go straight in
33:29so i think it's time now for us to start making our oaxacan pizzas our taylutas now you can see
33:36that
33:36these are flat breads now these aren't exactly like the breads that we had in oaxaca but it's a
33:42very very close second i get these from my local turkish store or just buy a pack of flour tortillas
33:48so you know we kept that beautiful liquid gold from our pork so this is going to form a base
33:57so another amazing ingredient which is actually all over mexico not just in oaxaca
34:03are beans and these refried beans are one of my all-time favorite dishes i like to use black beans
34:10i cook down some shallots and some garlic paprika some salt and then chicken stock just let that boil
34:16and simmer pop it in the blender and you get this wonderful bean paste i think mine looks better yours
34:23always looks better than mine okay so now we need to add some cheese one of the things that they're
34:29most
34:30fiercely proud of in oaxaca is cheese called cassia now you can use mozzarella
34:40so i've turned this plancher down low we just do want to keep an eye on it
34:50right that's yours thank you
34:56okay so now it's time to dress our pizzas i'll get the toppings yes
35:03i mean that is just a mexico market on a plate so another type of cheese that they have in
35:09mexico
35:09is a cheese called cojita or you can use grated feta
35:17i've got some lettuce i've got radishes tomatoes
35:25some avocado as well charred vegetables now if you're smart you'll leave quite a lot of space for
35:34lots of chorizo if you got carried away with the toppings you might have left a smaller space i think
35:40she's talking about me so just take your chorizo oh lovely a little fresh coriander i think i am done
35:50so there we go this is our oaxacan pizza uno dos tres
36:04bon provecho bon provecho
36:09that is a taste of oaxaca right there the delicious peppers in that incredible limey vinaigrette with the
36:17sweetness of that chorizo the fresh chorizo yeah it's absolutely beautiful such a depth of flavor
36:23creamy and salty give it a go at home you will not be disappointed cheers
37:01if you just dig up some nice pearly white new potatoes when you're barbecuing you can really
37:07amp up flavors if you just take a lovely little new potato like that and then cook that dry on
37:12the bars
37:13pinch of salt bit of butter oh it is like next level there's loads of tricks and loads of
37:19opportunities to get your barbecue helping you make your food even more delicious than ever before
37:25so why not make the most out of cooking outside
37:35grilling a whole fish can seem a bit daunting but with a few hacks you can take the stress out
37:40and get
37:41great results every time this whole barbecue fish and ratatouille layers up fire flavors from dry charring
37:50pan frying and even steaming all on the bars
37:58look at this stunning cooking it on the barbecue makes it extra extra special so what i'm going to
38:04do is get three little fire lighters like this place the chimney starter over the top
38:16right so these are ready and raring to go i'm going to pour these colds
38:20on one half so i'm just going to put this down on a piece of stone nice and safe
38:26so we'll go on with the sear grate here so inspiration wise think ratatouille from france
38:33which is a classic kind of provencal stew happens in a pan not today it's going to happen in a
38:40barbecue
38:40and a pan and that i'll cook with whole fish so the two together go really really well it's very
38:46very
38:46simple we've got these gorgeous veggies here so i'm going to pick all the little small potatoes out
38:52like that you can get that outer skin off really simply so handful just rub it
39:00i'm going to put them straight onto the medium hot part of the barbecue then i'm going to take
39:04the small courgettes and put them here on the hot side the big one i can cut in half
39:11and this chunky one well i think i'm going to leave him whole the chili peppers here make a little
39:17hole so
39:18the chilies don't explode and these big tomatoes then the aubergines
39:28got an onion here look how we're blistering and catching so it's all happening very quickly
39:35because we're on that really high heat area see the little marks i'd say that's about 20 25
39:41minutes away from being perfect do it in batches so every time you get the char just pull it off
39:47what we're getting here is that lovely charry smoky dry heat we're concentrating flavors and we're
39:54also kind of evaporating internal moisture sort of making them more delicious right this is a really
39:59sensational way to cook vegetables the tomatoes are here with the peppers tear it open get rid of
40:08this seedy part like that and then we can just lay that opened out straight on here like that
40:15this is a nice squash to get rid of those little seeds
40:25look at that
40:28onions are off peppers off so we're grilling these veggies and then i'm going to fry it into a stew
40:35with a little bit of spice i want to take the ratatouille on a nice little holiday it's really
40:42nice to not just grill on barbecues but you can use a cast iron pan to fry and stew and
40:47braise it's a
40:48brilliant brilliant thing we can add some olive oil so we'll start with three or four cloves of garlic
40:53and then finely slice the garlic like that so cinnamon fennel seeds amazing just a little teaspoon goes in
41:03some lemon zest some lovely little olives just crush those in take the pips out salty fragrant we can add
41:12herbs like bay leaves oregano choose any herbs you like what we can start doing is taking say the courgettes
41:21and i want you to hack them up
41:26this is why i love this cooking it's rustic i've got the chilies here to get those seeds out
41:41so the aubergines go in look at the colors even the sun as it thinks about setting is winking on
41:47this
41:48stew it is a sunshine stew let's give it a nice stir look at that
42:02a nice little season of salt then we can start putting the tomatoes in there look at those and
42:07we start going from frying to stewing so you can see these have been blistered nicely look at that juice
42:13gorgeous
42:19and then some capers they are delicious
42:24stir them through you could put a little swig of wine or water and those spuds are going to slurp
42:31up all of that lovely juice
42:33look at the natural sauce that the tomatoes are making
42:36that needs about another 20 minutes cooking which is perfect because
42:38i reckon that's going to allow this beautiful fish to cook at the same time
42:43so this is royal bream but you could use a lovely whole sea bass a red mullet
42:48having it cooked whole is more delicious and i think people are just nervous because they don't know
42:53if it's cooked so i'm going to teach you on a barbecue how to have great results every single time
42:59so let's keep things really simple we are going to season with salt and pepper on both sides
43:05let's take some oregano so put the herbs in the cavity here and a little lemon inside there like that
43:15we're going to put the lid down and turn this direct grill into a barbecue oven right if i put
43:20it on the hot side now it will be too aggressive but we can use nature so herbs if you
43:24haven't got
43:25nature you could use grease proof paper that's wet right a couple of layers of that
43:31the fish goes on top
43:36let's put the lid down now
43:39and we've got the holes here so we've got the airflow coming through
43:42those herbs are going to begin to burn and smoke out and that fish is going to cling onto that
43:48smoke
43:48so you're going to get this beautiful seasoning
43:51so that should come up to about 180 200 degrees pretty quickly give that 10 minutes and we'll give
43:57it a check so while that's cooking i want to show you the simplest little sauce i've got a mixture
44:02here
44:02of parsley basil mint and then we're going to pound it up that's smashing action just really commands out
44:10the natural oils and flavor the sun is thinking about setting i've got fish cooking i love it
44:19and we'll just muddle in that oil squeeze of lemon a little pinch of salt and that's the simplest sauce
44:30so let's have a little look here we're at 200 which is perfect
44:35it's feeling good when i press the fish against the spine it's kind of parting it's giving way so i
44:41know
44:42that's cooked if you want to check if the fish is cooked with a thermometer just go to the thickest
44:46part
44:46of the fish which is always up here near the head that's at 65 so that's more than cooked see
44:52how
44:52that was burnt and if i take this away can you see how it's protected that fish so that's a
44:57really
44:57nice little technique there so what i'm going to do is show you how to break down the fish clean
45:02hands
45:02obviously i'll take the head then i'll go for this little collar here and i'll just pull that off
45:13so if you just use the tip of your knife to go down that line what we can do is
45:19just pull off perfection
45:22so i'll put this on the plate here this side has the pin bones so we can pick those out
45:36i can take some of this herb oil and just put that over the top
45:44come on we've got this incredible ratatouille inspired vegetable stew
45:51this is barbecuing but not as you know it right let's start with the fish first
45:58oh my goodness so good flaky the texture is off the chart and then we go for some of that
46:05lovely veg
46:08lovely charry smoky there's layers of flavor there that i think is quite exceptional and those potatoes
46:14have soaked up a little bit of the hum of smoke they're utterly delicious so good and all cooked on
46:20the barbecue what a delicious delicious dish you've got to give this a go it's got urban areas it's got
46:37rural areas and there's handy commuter links too
46:39channel four searching for a shack in surrey at eight tomorrow night with new location bearing all and
46:45standing tall next tonight facing fears down virgin island
46:49so
46:54you
46:57you
46:58you
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