- 8 hours ago
Jamie's Ultimate BBQ Season 1 Episode 2
Category
🎥
Short filmTranscript
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 when you fire up that barbecue.
00:15We've got the char going on.
00:16Yee-hoo!
00:17From epic rubs and flavour-packed marinades, gnarly encrusted, to roast dinners, chicken curries,
00:24that's exactly what I want, char-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.
00:59Tonka!
01:01Lamb is on the menu, my friend.
01:05I think one of my favourite things to cook on the barbecue is lamb.
01:09I think it's the way the fat renders and goes crispy, the flavour is awesome.
01:13And I'm doing an expression of leg of lamb.
01:16Think Sunday roast, friends around, but I've got my butcher to help me out and butterfly this lamb.
01:21I'm going to pack on a lovely little crust.
01:23So we're going to grill it and roast it with creamy beans cooked underneath with lovely creamy leeks.
01:30This is going to be a right treat.
01:32Something you can share with people you love.
01:36And I'm kicking things off using a chimney starter.
01:39Pop it over the fire lighters on top of the bars and load it with charcoal.
01:44The draft it creates lights the coals quickly,
01:47meaning you can get cooking with beautiful smoky flavours in a fraction of the time.
01:52And when it comes to the ultimate barbecue experience, nothing beats this butterflied leg of lamb.
01:59So I've already lit the chimney with those little briquettes.
02:02They've had 15 minutes. This is like a rocket engine. It's so hot.
02:06I'm going to blacken these leeks on the chimney.
02:10This blackened skin is protecting the pearly white sort of flesh on the inside,
02:15but it's really helping it steam and soften and tenderise.
02:19In no time at all, these are starting to get floppy.
02:22Okay, let that carry on burning. What a thing to say. I love it.
02:25And while that's happening, I'm going to do the most amazing stuffing
02:28with breadcrumbs and pistachio and loads of green herbs.
02:31Now you can do any mixture of herbs you want, a big old handful.
02:35I've got marjoram, I've got mint, I've got parsley, I've got basil.
02:42About a teaspoon of salt and I want you to pound it up.
02:46If you want to throw it in a food processor, by all means do it.
02:49It will be quick, but it won't be as good as pummeling the herbs.
02:54Sometimes the old ways are best.
02:56Garlic and lamb, best friends, happy days.
02:59Four or five little cloves, don't need loads, pound that up.
03:03Some pepper.
03:05We can add some nuts. I'm going to go pistachios.
03:09Then we'll go in with some lovely oil, and then we can take a lemon.
03:16In we go with breadcrumbs.
03:19And then we're going to use our hands and scrunch up.
03:22Look at that, look at the colours.
03:24So that's our stuffing done.
03:26Let's get these leeks out.
03:28So we're just going to lay those onto the table.
03:31I can get my mitten on.
03:33I'm going to shake out the briquettes carefully and put them to one side.
03:37So this is the 50-50 method.
03:39So a hot side and then a cool side.
03:42We're going to put the grate in.
03:44I like to put the lid on.
03:46Gives it a nice little heat up and it just settles.
03:49So over here to the lamb.
03:51Give it a little olive oil.
03:52We'll give it a season with some salt and pepper on both sides.
03:57So rub that all over.
03:58I've got my butcher to butterfly this leg of lamb.
04:01It means it cooks in half the time.
04:04Right.
04:06I'm just going to take this lid off.
04:09Take your lamb and drop it on the hot bars.
04:13Let's wash me hands.
04:17So this very first bit of cooking is quite aggressive.
04:20And we're searing and charring and sealing that butterflied leg of lamb.
04:25And we don't want to do this for long.
04:26Only for about five minutes.
04:28Just gives you that attitude, that crust.
04:30What we're getting here is layers of flavour.
04:33So look at that.
04:34Over we go.
04:36Skin side down.
04:38So what we're going to do now is take some Dijon mustard.
04:42Quite a lot of it.
04:43About two tablespoons.
04:45Just rub it all over like that.
04:47And then we'll take this beautiful stuffing which will create a crust.
04:56If we look at the coals here.
04:58Hot zone, cool zone.
05:00Take this lamb to the cool zone.
05:03Washing my hands again.
05:05Then we're back to the barbecue.
05:06If you think it's a little bit radiant hot there.
05:08Then you can simply take something to block that heat like a lemon.
05:13Throw a couple of sage leaves down here.
05:16You can take some wood chips which have been soaked in water.
05:19Just let them fall through the bars on the coals.
05:22This is like seasoning, right?
05:23So lid goes on.
05:25The lamb's not going to burn because it's in the cool zone.
05:28And the heat on the hot zone is going to come up around the roof.
05:31And it's going to create an oven.
05:33This is the cool thing about lid down cooking.
05:36It's genius.
05:37I can already smell the sage and the wood chips.
05:40In the meantime I want to show you how to make some of the most incredible creamy beans.
05:45With the most incredible creamy leeks.
05:48Okay.
05:48Basically we're going to peel them.
05:50Look at that.
05:51Once you get past the blackened part you get this beautiful creamy sweet part.
05:55And as you can see one of the lovely things about cooking outside is you can,
05:58you know, be a little bit messier.
06:00We're just going to slice up rough and ready.
06:04Oh they smell amazing.
06:05So into the tray we go.
06:07Olive oil.
06:08Salt of course.
06:09We want to put some nice tomatoes.
06:12And then sage.
06:13To make these delicious I need to put oil on them.
06:15When they kind of feel the heat they're going to go crispy.
06:20Now this is a nice time to review.
06:23Carefully move the lamb to one side.
06:26And then see these coals.
06:28Make sure they're all out the way.
06:29This is your cool zone.
06:31This is your leeks, your tomatoes and your sage.
06:34And then we can go back in carefully with the lamb.
06:37So the genius thing about this is the lamb's juices will drip into the leeks,
06:41tomatoes and sage.
06:42Add a little bit of water to the tray.
06:45The lid goes back on and we go back to roasting again.
06:50I can control that temperature by locking off the air on the way out and the air on the way
06:55in.
06:55So around about 200 degrees, half an hour and then we'll check it.
07:06So let's have a little look.
07:08Oh it's looking great.
07:10Let's just take this off for a second.
07:12Make sure you get the right things to get the bars out.
07:16You've got those beautiful sweet leeks.
07:19Then we can go in with your lovely creamy beans.
07:22So you can just shake those in.
07:24Give them a nice little mix up.
07:26We'll get the lamb back on there.
07:30Lid back on about 5-10 minutes.
07:37So let's have a little look.
07:38Come on, look at that.
07:41Gnarly, encrusted with that amazing topping.
07:46This lamb has had about 45 minutes.
07:4955 degrees internal temperature.
07:51So yeah like 62, so that's like well done which is nice.
07:54And then over here, the thickest part is like 48, creeping up to 49, 50.
07:59We have well, medium, medium well and almost slightly rare lamb all in one piece.
08:05It's nice to have actually a bit of choice.
08:08So let's get a nice big platter.
08:12Look at these beans.
08:15And they've got really creamy now.
08:18Carefully take this off.
08:19Then we're going to add in a thimble of red wine vinegar.
08:22I think lifts it in a spectacular way.
08:25And let that just ooze out onto a platter.
08:28Look at that.
08:30Now this has had a little rest.
08:32Let's have a little slice up.
08:34And as we get into it, you're going to start seeing this blush.
08:38Look at that.
08:39It's perfectly cooked.
08:43I think that's a very cool dish.
08:45So as the sun goes down on this beautiful day, there it is.
08:50Herb encrusted, butterflied, grilled and roasted leg of lamb.
08:53With those amazing creamy leeks and beans.
08:56It's a great combo.
08:57Let's have a little bit.
09:03Oh my goodness.
09:06Oh my goodness.
09:08Right, I went for the beans first.
09:11Tomatoes, sweet leeks, bonkers.
09:13So good.
09:14And lightly smoky.
09:16Unbelievably delicious.
09:17You can see the lamb.
09:18It's just got that gnarly outside.
09:22And for me that sear and char method at the very beginning
09:24just gives you that wonderful smokiness.
09:27Absolutely scrumptious.
09:29So guys, what are you waiting for?
09:30Get that barbecue fired up and give that a go.
09:33You won't regret it.
09:59I love a barbecue and I love a curry.
10:01So I'm going to bring them together
10:02to make a truly extraordinary expression of my butter chicken.
10:07I love it so much.
10:08A nice little homemade flatbread, beautiful salad
10:11and that's the kind of thing that's going to put a massive smile on my face
10:14on a beautiful day like this.
10:17This feast is a great way to make the most of outdoor cooking.
10:21From char grilling to pan frying and even making your own bread.
10:24You can do it all on the barbecue.
10:27A nod to the legendary dish from Delhi, these spiced chicken kebabs
10:31and my barbecue take on butter sauce.
10:34Perfect for a party.
10:35So invite your mates around and get stuck in.
10:40I'm cooking on gas so I'm going to put this right hand side onto full whack.
10:46I'm going to let that heat up beautifully.
10:47So I'm going to big up chicken breast and chicken thighs.
10:51But I actually want to treat them slightly differently
10:53so you can really exaggerate the difference in texture and flavour.
10:57First up we've got to do a beautiful marinade.
10:59So the point of a marinade is to tenderise and flavour meat.
11:05I'm going to do it straight away today so it's a quick marinade.
11:08I'm going to go in with some zest of lemon, juice of the same lemon.
11:14This is a nod to beautiful dishes from Delhi, like the tandoori chicken.
11:19Even though this is by no means classic.
11:21And four or five little tablespoons of yoghurt.
11:24A little oil and a few of my favourite spices.
11:28A nice little heaped teaspoon of chilli powder, not too hot.
11:33Ground cumin and ground coriander.
11:37I'm going to take a couple of cloves of garlic.
11:40Garlic is a really nice bringer-togetherer of flavours.
11:44A little chilli.
11:47And then a thumb-sized piece of ginger.
11:50So be nice and generous.
11:55Salt and pepper.
11:57A little bit of turmeric which I really love.
12:00Just a little teaspoon going in and then you're ready to go.
12:04If you don't want to get your spice combinations going yourself,
12:07you can just buy a jar of tandoori paste.
12:09Now these chicken thighs are skinless and boneless, right?
12:13So you can just throw those in.
12:14And then I've got two really big chicken breasts and I want to cut these up.
12:19I'd say that's like a two inch chunk.
12:21Breast in, thigh in and just give it a nice little massage.
12:26Just going to wash my hands.
12:29So what I'm going to do is two separate skewers to amplify the differences between the breast meat
12:35and the thigh, of which I love both.
12:37My family sometimes prefer breasts.
12:39But also I can buddy up the different cuts of meat with different flavours.
12:45So with the chicken breast, I'm going to go pineapple.
12:47Trust me on this one.
12:48You will see it used in so many things in Indian cookery.
12:52You can even have a pineapple curry and it's delicious.
12:55And I'm going to cut the pineapple into similar sized chunks to the chicken breast.
13:05So pineapple, chicken breast, pineapple, chicken breast.
13:10Marinades are really very cool because they don't just add extraordinary amounts of flavour,
13:17they tenderise tough cuts of meat.
13:19So the most subtle, gentle form of marination is lemon, lime, vinegar, wine.
13:26But you can also use dairy, so yoghurt.
13:29And that will marinate and tenderise even deeper.
13:32So on this next one, I'm going to cut a red onion into quarters.
13:36Because I'm going to cook the chicken thighs more,
13:39to have something like onions that really benefits from a bit more cooking and caramelisation,
13:43that's going to be an amazing thing.
13:50So, just going to wash my hands and then we can get cooking!
13:55One of the nice things about gas barbies is you can pump up the heat,
13:59so we get that searing, grilling heat, colour I want to get on some sauce action.
14:04So two white onions, peeled, I'm just going to cut them into three.
14:09And I'm going to make the most delicious sauce on a barbecue.
14:13What I want to do is start getting these incredible char flavours from the bars.
14:20I'm going to take nice ripe tomatoes, this will blister them.
14:24Chilis on as well, just a green one and a red one.
14:26Give them a little prick.
14:27So what I love doing on a barbecue like this is get a cast iron pan and put this straight
14:33onto the bar.
14:34You can do so much in your barbecue.
14:36So in there I'm going to go in with a nice little lug of olive oil, cashew nuts,
14:45teaspoon of chilli powder and then fenugreek powder, which is really fragrant,
14:50and a teaspoon of cumin.
14:53So stir those nuts and spices in.
14:55I'm going to put in one special thing that I want you to look out for, curry leaves.
15:00You can get them in good supermarkets, you can get them in Indian stores.
15:05This is by no means classic in butter chicken.
15:08But they are amazing and they just transform your curry.
15:13I'm just going to put in a nice knob of butter.
15:15If you think putting a pan on a barbecue is weird, honestly it's not.
15:20It's a brilliant thing.
15:21So whether you're cooking on gas or charcoal, you can put pans on and have these zones where
15:25you can be grilling and then frying.
15:27Just get yourself a cast iron pan and you'll be laughing.
15:30Then we're going to add in the onions that have been beautifully charred.
15:35You don't have to be a rocket scientist to work out that this is going to be tasty cooking, right?
15:39Come on!
15:41This is the kind of recipe that you can be doing when your friends turn up
15:44for a little Friday night curry, a few beers.
15:47You can be live cooking because it is like going to see live music.
15:51It feels exciting, you can smell it, you can see it, you can hear it.
15:54It's not just the flavours, it's the kind of romance and the atmosphere.
15:58If you look at the tomatoes here, see how they've been blistered and charred.
16:02So it's helping us peel the skin off, right?
16:07You start busting up the tomatoes, let that boil up.
16:12So with the chillies here, look how easy that is.
16:19So two chillies, blistered peeled and straight over to our lovely sauce.
16:26So a nice little seasoning of salt.
16:28I've got this hot searing side here.
16:31Now I'm going to cook the chicken.
16:32Chicken thighs will need more cooking than the chicken breast.
16:36So we'll get these on first.
16:38A couple of minutes, we'll start cooking the chicken breast.
16:42Now while that's happening, I want to make the most delicious little fresh homemade bread.
16:49Think kind of naan breads.
16:50I want to flavour this bread with coconut milk.
16:57I'm going to go in with 500 grams of self-raising flour.
17:02Generous pinch of salt, then I'm going to mix up the dough.
17:09Finally chop this coriander, and then in we go to our bread.
17:14Take a little lemon, the zest and the juice.
17:19You can make this and start cooking it in five minutes.
17:23Soon as it kind of gets nice and firm, you can use your hands.
17:26Then you can kind of start kneading it.
17:29Now we've got a lovely, elastic, beautiful smelling dough.
17:33That can sit very happily there for a second.
17:36Over here, beautiful things are happening.
17:38Just take this chicken and onions and roll it.
17:41We'll go in now with the chicken breast and pineapple.
17:45So straight on the bars.
17:47But this time, I'm going to put the lid down.
17:49So we're not just grilling, we're grill roasting.
17:58We can turn the chicken.
18:01Look at that!
18:02Look at that char.
18:04I'm going to take this chicken off.
18:06Look at this.
18:07I can put it up here.
18:08The chicken thighs can carry on cooking here.
18:12I'm going to go in now with a generous amount of cream.
18:16Don't hold back.
18:17And I'm just going to take this to one side.
18:20I'm going to have a little look at my chicken thighs.
18:23When I cut that chicken off the skewer, it's going to be juicy and succulent.
18:28And what we've created on the outside is a fantastic kind of bark.
18:32Right, just using oil, pull it and let it just naturally stretch.
18:37And then straight over, straight on.
18:40I might give it a little salt.
18:42I'll give it about four or five minutes.
18:43And then I'll flip it.
18:44Bread on.
18:45Breast done.
18:46Thighs are still going.
18:48Sauce is just marbling and rippling in.
18:50Lid comes down.
18:52It's a nice recipe.
18:53It's got a nice flow.
18:54But most importantly, it's got attitude and flavour.
19:04Let's have a look at our bread.
19:06Gorgeous.
19:07And flip.
19:08Take our little friend Mr Butter and just rub it all around.
19:18Tear in some coriander.
19:21And what's hilarious is my mates have turned up and literally it started spitting rain.
19:26Classic British summer.
19:28Love it to bits, but it doesn't matter.
19:30Because we've got everything done in time.
19:32Hope you're hungry.
19:35They're always hungry.
19:36Hey guys.
19:37Wow.
19:38Look at this.
19:38Here we go.
19:39That's the sauce.
19:40Amazing.
19:40There's some salads.
19:42Last but not least.
19:43Oh wow.
19:45Wow.
19:45This is the chicken thigh guys.
19:48What a treat.
19:52That's incredible.
19:53It's amazing.
19:54Look at those chunky veg.
19:56We have coconut and coriander flatbreads, beautiful marinated chicken breast,
20:01really nice red cabbage.
20:02Look at that.
20:03Wow.
20:04And the only person that hasn't got a plate is me.
20:08That is incredible.
20:12It was really nice weather until about two minutes ago.
20:15But luckily we've got a tree to protect us.
20:19Cheers guys.
20:20Cheers.
20:47Me and Buds are going to cook one of our favourite things to eat.
20:50Beautiful fish tacos.
20:51Crispy skin, delicate flesh of the fish, nice little salsas all in a lovely little taco.
20:57I've lit some briquettes, 15 minutes and we've got hot heat ready to go.
21:02Just because it's a weeknight doesn't mean you can't fire up the barbecue and cook up a treat outside.
21:08These mouth-watering grilled fish tacos cook in no time.
21:12And paired with a charred smoky fruit salsa, it's a match made in barbecue heaven.
21:19I've got some beautiful trout and some lovely scallops and some mackerel,
21:23but really you could use any fish you want.
21:26I'm going to show you how to cook all of these, but you can do one or the other.
21:29I'm going to use a little mitt here to get these coals in.
21:33So it's the 50-50 graduated method.
21:36I'm only putting coals in 50% of this kettle barbecue.
21:40That means that we've got very hot, hot, medium and a cool zone, right?
21:45That gives us incredible control.
21:47Now this barbecue is a loyal servant.
21:5035 years old this is.
21:52So it's nice to use a bit of retro kit.
21:55So first up, Bud's just going to fill it a mackerel.
21:58Go on son.
21:59I'm just going to cut the head off.
22:02Cut down the spine.
22:06We used to get him to pick the fish at the market on a Saturday.
22:09How old were you when I first taught you to do this?
22:11Five or six.
22:12Quite young.
22:14It's just really nice to learn those little techniques.
22:17That's why I think that cooking is a real adventure.
22:19Follow down the spine, one smooth action.
22:22Well done, Bud's.
22:23You see how easy these bones actually come out.
22:25You can actually almost pinch them out.
22:27You can use little tweezers.
22:28Look, culinary tweezers, not your mum's ones.
22:31Scallops actually cooking on the shell on the barbecue is really fun.
22:36So just score the scallop like a checkerboard.
22:39It's nice cooking outside, isn't it Bud's?
22:41Yeah, nice weather.
22:43You love barbecues, don't you?
22:45Especially with good food.
22:46What's your favourite thing to have on a barbecue?
22:48Probably sausages or a burger.
22:51If that's what you like, that's what you like.
22:52There's nothing wrong with a sausage or a burger.
22:54So I'm just going to slice some butter.
22:57Put the scallops on the butter.
22:59The natural shell is a fantastic vessel to cook on barbecues.
23:04It gets really hot, almost like pottery.
23:07And then we can just season the scallops up with salt and pepper.
23:12You can have a little bit of herb in there, a bit of thyme.
23:15Smoked paprika.
23:18Let's go in with a little bit of lemon.
23:21Good job there, my friend.
23:23Have a look at that.
23:24See, proud father.
23:25Now, salsa. A homemade salsa using beautiful seasonal fruit.
23:30These are little plums.
23:31These are some lovely apricots.
23:33And I'm just going to split it like that.
23:35And we can grill this straight on the bars.
23:38On the barbecue, apricot is just a thing of joy.
23:41Just put a little cut into the chillies here,
23:44because they will explode and then you'll be wearing chilli juice.
23:48And that's not a good vibe.
23:49We're going to blacken these chillies on the bars.
23:51Are you doing the same with these?
23:52Absolutely. We're going to char the spring onions here.
23:56Just turn these fruits around, Buds, if you can for us.
23:58Yeah.
23:58How are these doing?
24:00Yeah, nice.
24:01Yes.
24:02Go on, Buds. We've got the char going on.
24:06Whenever you're cooking fish on a barbecue,
24:08you go quite heavy on the salt.
24:09It will help it go crispy.
24:12I'm going to go straight onto the bars, inside down.
24:15And we're not going to really touch that for a while.
24:17This will be on the medium heat, just cooking through.
24:20If I just turn this board over.
24:24Buds, if you can get the chillies off my darling and the spring onions.
24:29Yeah, get the plums in.
24:30First job is to use the side of the knife to squash the plums and remove the stone.
24:37Then we're going to start chopping all of this together.
24:39This is going to be delicious salsa.
24:41Oh, it's hot.
24:42Yeah, it's just come off the grill. Congratulations.
24:44Four.
24:45First lesson of barbecuing.
24:46If something comes off the grill, it's really hot.
24:48So with these chillies here, take the seeds out.
24:51The skin just pulls away, leaving that gorgeous green and now much milder chilli inside.
24:56I'm putting the chilli and the apricots and the spring onions in there.
25:02Just chop that up, buds.
25:03Go hell for leather.
25:04So this is a really nice opportunity to take some wood chips, which have been soaked in some water.
25:11Let them fall between the little gaps of the bars on the coals.
25:14These will start to smoke and then by putting the lid on, the smoke has to burn here and then
25:19do this over the fish.
25:21Yeah.
25:22So whatever you're cooking in there, this time it's a trout, just going to cling on to that smoke.
25:25So you're going to get this beautiful seasoning.
25:29And salt, pepper, I'm going to also hit it up with some coriander.
25:35We'll go in with a lime.
25:37So sweet, sour, salty, herby.
25:42Some lovely extra virgin olive oil.
25:46It's a beautiful thing.
25:48Let's have a little try, Buzz.
25:50Little finger goes in.
25:53Yeah, the heat's there.
25:55I think a bit of orange juice.
25:57Hot.
25:57Yeah, it's hot.
25:58Just mix that in my friend and we'll be good to go.
26:01And that is a beautiful salsa.
26:03I've got some sour cream.
26:05I've got some lovely herbs that I like to rack up in a taco.
26:10Because, like, taco's like a little present.
26:12You fold it up, whack it in your mouth.
26:15Hey, hi darling.
26:16Bud has been making a nice salsa.
26:18Yeah, I just thought I'd have a, see what you're up to.
26:20I don't want to just give you a job as soon as you've got here,
26:22but do you mind picking some of these lovely herbs?
26:24Just the delicate ones into here.
26:26So, Bud, if you can just give this a little wash over there.
26:28This is great.
26:29I'm getting to delegate some jobs.
26:31This is fantastic.
26:32What I'm going to do now is take these beautiful scallops
26:35and I'm going to put it on the hot side a couple of minutes.
26:38It doesn't take long.
26:39The shell is going to melt that butter
26:40and it will start frying in the most beautiful way.
26:44And then I can put this lid back down again
26:46and it will continue to get those lovely wood chips going.
26:49Buddy's going to make a really quick kind of slaw.
26:53You love a slaw, don't you, Buds?
26:55Love a slaw.
26:56Just having something really tangy and crunchy
26:58is really, really nice for the tacos.
27:03Squeeze the lemon over that, a nice seasoning of salt.
27:07So after a couple of minutes, we can pull the scallops in the shell
27:11to the cool side and then Buds, if you can grab your mackerel
27:14and lay it on this hot side and give it a little salt.
27:19Over here?
27:20Yeah.
27:20Skin side down?
27:21Skin side down, yeah.
27:22Beautiful.
27:23It's on the really aggressive side
27:25and the natural fats in that fish will start to drip.
27:28You'll get some like fire.
27:29It hits the heat source underneath and gives you smoke
27:31so it has a bit more character.
27:33We can take herbs.
27:34You can just pop these through the little bars.
27:37There's natural oils in the rosemary.
27:39I can even smell it now.
27:41Can you smell that?
27:41It's absolutely beautiful.
27:43Just put these tortillas around the cool zone.
27:45We've cooked the mackerel 90% of the time on the skin.
27:50We'll flip it over.
27:51I think Mum's quite good at flipping mackerel, Dad.
27:53Yeah, go for it.
27:56Go on, girl!
27:58That's all right?
27:59Yeah, that's sort of all right.
28:01Brilliant, aren't you?
28:01These things happen, right?
28:03The fish is all cooked now.
28:05Scallops are coming.
28:07So the trout comes off.
28:10We'll have our little mackerel here.
28:12Look at that crispy skin.
28:16And I love the way that just breaks like that.
28:20And then underneath you've got this skin.
28:22And what I like to do is just pop that back on the hot side.
28:27Get it really crispy.
28:28When that cools down it'll just snap like a little crisp.
28:31I think fish is much nicer than meat, personally, on a barbecue.
28:34But it's nicer to something different.
28:35So there you go.
28:37Gorgeous trout, mackerel and scallops ready to make a beautiful little taco.
28:51Right, Jules, I'm going to do your one.
28:53Lovely.
28:53Have some of that trout, please.
28:55Look how nice that flaking is.
28:56Oh, my goodness.
28:57OK.
28:58Here's Buddy's salsa that he made with love.
29:00That's nice.
29:00Made it one.
29:03Perfect.
29:03Can I have everything, please?
29:04Go on, Buds.
29:05You got this.
29:09Oh, God, it's so much.
29:10I have to say, Buddy, you've done a fine job of that salsa.
29:12You can really taste the barbecue flavour.
29:20Yum.
29:22I'm going to go for a scallop and just a simple dip.
29:25Sometimes taco gets in the way of the barbecued fish.
29:29Yeah, I'll make you one one.
29:30Summer in a taco.
29:32Ah, see, that's what I wanted to get, summer in a taco.
29:39Someone who really knows a thing or two about cooking with fire is barbecue chef and award-winning
29:45food writer, Melissa Thompson.
29:47In Jamaica, we use pimento wood to cook jerk on.
29:51But if you cook on bay, which is everywhere in the UK, it gives a really similar aroma and flavour.
29:56It's kind of a natural evolution of jerk in a UK setting.
30:01Author of a cookbook all about the history and food of Jamaica, when it comes to jerk, she's an expert.
30:07My dad came to the UK from Jamaica when he was nine.
30:10His family settled in Darlington, up in the northeast.
30:13And jerk was something that I'd have, maybe a big family get-togethers.
30:17You can jerk anything.
30:18You can jerk fish, prawns, you can jerk vegetables.
30:22Everyone knows jerk chicken.
30:23But Melissa's cooking jerk pork belly.
30:26Dry rubbed, marinated and cooked low and slow.
30:30This is the perfect dish to make the most of your barbecue, no matter the size.
30:36My favourite thing to jerk is pork.
30:40And here I've got some belly pork strips, which works so well with the jerk rub.
30:45It's got all of this fat running through it, so it makes it super moist.
30:49We're going to cook this jerk pork on an electric grill.
30:53The electric grill is really good to kind of democratise barbecue cooking, right?
30:58Because not everyone's going to have access to a massive garden.
31:00It's very compact.
31:01Fire the barbecue up and I'm going to get it onto the lower setting.
31:05I like to go with a dry rub first.
31:07There are certain ingredients that are non-negotiable and without those ingredients, it's not jerk.
31:12Pimento.
31:12In the UK, it's known as allspice and traditionally, jerk was cooked on the wood of the pimento tree.
31:19We're going to go in with about a tablespoon of ground pimento.
31:24And then the other non-negotiable is thyme.
31:27So I'm going to go in with some dry thyme.
31:29Then we've got some ginger, some onion powder, some dried garlic.
31:35And a lot of these dry ingredients will also be in the wet marinade.
31:39But the dryness kind of concentrates the flavour and it just makes it more delicious.
31:44This is some smoked paprika, about a tablespoon.
31:46And some people don't put paprika.
31:48I know some Jamaicans are going to be saying to me, like, what are you doing?
31:51But I think it kind of rounds out the flavour a bit more.
31:53And then we've got dried Scotch bonnet.
31:56And if you can't get hold of dried Scotch bonnets, you can use cayenne pepper.
32:00Finally, a bit of ground black pepper.
32:02Sea salt flakes.
32:04A little bit of sugar, which just helps the rub adhere onto the pork.
32:11Pop the belly slices in there.
32:14A couple of tablespoons of dry rub.
32:16And I'm just going to massage that in.
32:20Now we're going to do the wet marinade.
32:23We've got spring onions.
32:25A lump of ginger.
32:27Three garlic cloves.
32:28And then we've got our Scotch bonnets here.
32:31This is for two people, so I'll use about half a Scotch bonnet.
32:34They are really spicy, but actually mainly used for the beautiful fruity flavour.
32:39And the Scotch bonnets came from the Amazon basin and then were brought to the Caribbean by the Taino,
32:43the indigenous Jamaicans who were also instrumental in the foundations of creating jerk.
32:48Be really, really careful.
32:50You get this on your hand, you touch your eyes, you're going to be in pain.
32:52We've got again our pimento, we've got thyme, a little bit of black pepper, a nice bit of salt.
33:06What we want to do is just get this onto the pork and I'm going to keep a little bit
33:09back.
33:11And that's going to be for later.
33:12And we just want to massage that into it.
33:16And now I'm going to wash my hands.
33:19Traditionally, jerk is cooked over pimento wood or a charcoal barbecue.
33:23As much as I primarily will cook over charcoal,
33:26an electric grill is a brilliant way of utilising a really small space.
33:30I've got this bay that I picked.
33:33We're just going to make a little bed for the pork to sit on,
33:37which is what you would be doing on a charcoal barbecue as well.
33:39It's going to give up lovely flavour.
33:42Carefully lay the pork on top.
33:43Try to do it so the pork isn't touching each other.
33:46Using the bay with the wet marinade, it's going to steam gently.
33:50Start it off slowly.
33:51We're going to let that do its thing for about 20 minutes.
33:58Cabbage on a barbecue is so much tastier than any other form of cabbage
34:02that you'll ever have in your life.
34:04So I've got about 100 grams of butter in there.
34:06I'm going to go in with the zest of one lime with one clove of garlic and spring onion.
34:12I want a bit of the white and the green.
34:14I'm going to do the scotch bonnet last.
34:15Cut this as finely as possible.
34:18That's all that goes into the butter.
34:19It's really quick.
34:20It's really easy.
34:20Just give it a good mix.
34:21I've got a sweetheart cabbage here.
34:24Just cut it into quarters.
34:30The pork is smelling incredible.
34:33Slowly cooking away and that's just going to get that meat beautifully tender.
34:37I'm going to fill this water reservoir.
34:40So I'm just going to get the cabbage on there over the steam basket.
34:44And I'm just going to get a little bit of oil.
34:46If you're using a charcoal grill then all you would do is get a pan and I'd add a bit
34:50of water
34:51and get the lid down.
34:52And that's just going to let everything almost steam.
34:54I'm going to close it and let it do its thing for about 20 minutes.
34:58Now I'm going to make almost like a jerk glaze.
35:00You don't have to do this.
35:01You can use shop bought jerk sauce.
35:03But I think it kind of takes it up a notch.
35:05I'm going to go in with barbecue sauce.
35:07A couple of tablespoons of that.
35:09A little bit of ketchup and then a little bit of that reserved jerk marinade.
35:14A little bit of honey.
35:16And then a tiny bit of vinegar.
35:20Just mix that up.
35:21And then just when the pork is almost ready,
35:24we're going to give it a little brush with this.
35:26And just get it all like glistening and kind of sticky and delicious.
35:31Right, so let's have a look at this.
35:33I mean, yeah, this is looking great.
35:35And I'm going to take the pork off.
35:41I'm going to get the cabbage and let directly on those grill bars.
35:46Nice and hot.
35:46You can hear that sizzle.
35:49And butter is just going to go on there.
35:52So now I think these are going to have enough colour on them.
35:55Yeah, look at that.
35:56Kind of baste it so that the butter drips into the gaps between the leaves
36:00and just kind of sends that flavour all the way through.
36:02You can even see all the different colours.
36:04It looks like a little party already.
36:06One final blast over the heat.
36:09We're just going to get a bit of a sear on the pork.
36:11You can already see that smokiness.
36:13What's happening is here.
36:14So as it's searing, the juices are going to be dropping onto that hot element
36:17and they're going to be sending smoke back up.
36:19And that's why this is going to taste so smoky,
36:21like you would never guess that it was done on an electric grill.
36:24It's going to be so tasty.
36:25I'm excited.
36:26I'm really excited.
36:27Now it's time to baste the pork.
36:30So literally all we're going to do is just brush this over,
36:32get a bit of direct heat onto the glaze.
36:37And you see those dark bits?
36:38Like, don't be afraid of those dark bits.
36:40That is just pure flavour, like proper caramelisation.
36:43This is what barbecue is all about.
36:45Look at that sizzle.
36:47Amazing.
36:56Chilli sauce.
36:57If you have jerk in Jamaica, invariably it's going to be served with a dollop of this on the side
37:02and the combination is just perfect.
37:04And this is it.
37:05So we've got jerked pork and roasted cabbage and lime zest butter drenched all over it.
37:10I can't wait to eat this.
37:12It smells so good.
37:20Mmm, the fat's crispy.
37:23There's so much flavour and there's a proper smokiness to it.
37:30Mmm, it's just like a party in your mouth.
37:33That is, it's so good.
37:36Yeah, I don't want to big myself up, but this is amazing.
37:39Delicious.
37:40I'm really happy.
38:00I'm really happy.
38:01Ever since we started cooking over fire, humans have been trying to harness that heat in different ways,
38:06whether on big rocks or on pottery in different vessels or flat stones or even metal.
38:11What the Spanish would call a la plancha.
38:13A little griddle plate like this or a big one like that.
38:16It's that contact of food with metal that's really hard and fast and searing
38:21and helps to dehydrate and amplify flavours.
38:24And I'm going to really focus on a beautiful veggie dish that will get even the meat eaters fighting for
38:30a bit of your veg.
38:32Sometimes cooking outside offers the perfect opportunity to feed a crowd.
38:37And this tear and share veggie pancake makes a brilliant centrepiece.
38:43Delicious smoky charred veg tossed in a herby dressing, all wrapped up in an incredible pancake.
38:52So turn this on to full whack.
38:54I've got a lovely surface area here to turn all of these veggies into something really, really special.
38:59If you're cooking on charcoal, take one of these little griddle plates on your barbecue, no worries at all.
39:03First job I'm going to do is create a very simple but beautiful kind of a pancake, sort of a
39:10bread.
39:10I've got 300 grams of strong flour. Into that I'll put about a teaspoon of salt and then one sachet,
39:17which is always seven grams of yeast. Add 500 millilitres of warm water, just warm.
39:25What I love about this, you can tear this pancake, you can use it to mop up juices and wrap
39:30around these veggies.
39:31It's really delicious.
39:34So give that a nice little whisk up, some oil, so a couple of tablespoons,
39:38and then very lightly sweeten it. Now that bit of honey will just activate that yeast really quickly.
39:44Just put a little clean cloth over it and put it somewhere nice and warm, making those bubbles start blipping
39:50away.
39:51OK, veggies. This is very exciting. In a world of barbecues and meat and fish, how do we get the
39:58veggies to compete?
39:59We want to use that lovely scalding heat to bring out delicious textures and flavours, but also caramelise those natural
40:07sugars.
40:07So first up, get the aubergine. I want to slice these half a centimetre in thickness. Then we've got courgettes.
40:19So you can see what we're doing is creating consistency, because they're all the same size,
40:27they're going to cook at the same rate. This is a principal recipe. What does that mean? It means you
40:31can use any
40:32veg you can get your hands on. And we're going to create something truly beautiful out of it.
40:38So I've got some nice fennel here, just so you get those lovely little centimetre slices.
40:43I'll take the aubergine. I'm just going to lay it out. We're going to get that lovely searing heat.
40:49We're not going to use any oil. Use the dry heat. Let that char and that sear happen.
40:56Let's go on with the onions. And what's great about these bigger setups is you can really produce quite
41:03a lot of food if you've got people coming around. You know, on a barbecue that's smaller, do it in
41:09batches. On a griddle or a pan, no worries. Vegetables are mainly water, right? So you can see the steam
41:16coming off. That dehydration is not a negative thing, because actually once we dress it with
41:22something delicious, we're kind of rehydrating it with lovely flavour. And that's what's going to make
41:27these veggies really, really special. So off now the aubergines come. That didn't take long at all.
41:33Look at these onions. Last lot of veggies going in. Fennel, then some beautiful tomatoes.
41:42Just let them go straight on there and get those lovely juices going.
41:46So while those veggies cook, I want to show you a really unusual way to dress them and make them
41:53really, really delicious. So this is inspired by the beautiful country of Georgia. They do some
41:59amazing things with walnuts and herbs. So a handful of walnuts like this. I love hazelnuts as well.
42:06A couple of almonds. So we'll start to crush this up. We'll create texture, but also we're going to
42:12release all those lovely natural oils. Then we're going to go in with the garlic. A little bit of salt.
42:22And once that kind of gets fine and creamy, then we can go and find a handful of herbs.
42:30Got some nice mint going in there. A bit of thyme. A big handful of dill.
42:36And then we're going to pound this up. Get in there and smash it up. Yes, you could do this
42:42in a food
42:42processor much quicker, but it wouldn't be as much fun. Now put in some vinegar. I'm also going to add
42:51almost double the olive oil. I've got some dried cranberries. I'm going to put that into here,
42:57muddle it into that vinegar and herb mixture. So we're going to take these veggies, hot and steamy.
43:12And then we dress. If I was a vegetable, I'd want to be in there right now, getting a right
43:18good
43:18massaging. So this is just a wonderful way to treat veggies. So I'll wash my hands. Now I've got some
43:32halloumi here. Cut it about a centimeter and a half. Do these little cubes like that. Just going to take
43:39a
43:39little rosemary stick like that. Sharpen it like an arrow. And then that arrow will go through the
43:46halloumi. And we've got a natural skewer. Cute. You can take a chili and we can put that
43:53on as well. Of course, you don't have to do it. You just throw it on the griddle and cook
43:56it.
43:57But there's something about being bothered and also having a bit of fun. So let's cook the pancake
44:03or the flatbread. I've got the slate turned down now to a medium heat. I'll give it a little spritz
44:09with
44:09some olive oil. This is going to be great. So this is that batter. Can you see the little bubbles?
44:14It's just blipping away. Once it's doing that, just pour it into the middle like this.
44:20You can see the bubbles starting to come up. Almost like a little crumpet. Perfect for tearing up and
44:25putting all the lovely juices here. At the same time, let's get these little halloumi skewers cooking.
44:33And then while that's going on, four or five little tablespoons of yogurt.
44:40Pomegranate. Come on. That's exciting. Get under the halloumi and just turn it.
44:51And then this lovely pancake. Doing nice thing. Get under there. Commit to it. One, two.
44:59Come on, man. And I can take that little skewer. Look how lovely that is. And then
45:10look at that. Hot, steamy, crispy and spongy. Just what you want to kind of get in there, rip up
45:16and get there.
45:18That's what it's all about.
45:22Look at that. That's a nice little halloumi.
45:27And then some of this pancake.
45:31Beautiful. Let's get in there. Get some of those chunks of halloumi and just wrap it up like that.
45:42Mmm. The veggies are exquisite. So beautifully cooked. Amazing flavour.
45:50That direct cooking. Like we're dehydrating those vegetables and really concentrating favours.
45:55Look at those nuts. The herbs. And that little pancake is just the perfect thing. It's spongy. It's soft.
46:01And it absorbs all that wonderful flavour. It's just joyful, exciting food. Utterly delicious.
46:19At- YT.
46:29So love you.
46:34And that little dasseliers is still the same.
46:35And two in left to recognise around our hearts through and demi.
46:35We need to stay back too many more.
Comments