- 5 hours ago
Jamie's Ultimate BBQ Season 1 Episode 3
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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 when you fire up that barbecue.
00:15You've got the char going on.
00:17From epic rubs and flavour-packed marinades, gnarly encrusted, to roast dinners, chicken curry,
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 you're set up, 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.
01:13Look at this.
01:14This is absolute tranquility.
01:18Cooking outside in nature, hearing the birds, being able to cook something delicious.
01:22This is what makes me truly happy.
01:25And you know, when I grew up, it was always more barbecues at the weekend in summer.
01:29But more and more, I love to do it all year round.
01:31Breakfast, brunch, lunch, dinner, any opportunity is a beautiful thing.
01:35So this is going to be a celebration of breakfast.
01:38The full Monty English breakfast, but not as you know it.
01:42And we're going to go from a cold barbecue to cooking in about 15 minutes, thanks to a chimney starter.
01:48They speed up lighting a barbecue, makes it really easy.
01:56Fill it up to the top.
01:58Those cold coals will be glowing red in about 15 minutes.
02:02And that will last about two to three hours.
02:04So let's get fired up and then let's get cooking.
02:10When the weekend rolls around, consider stepping outside to cook.
02:15Because morning grilling is a thing of joy.
02:17This ultimate barbecue breakfast takes much-loved classics to new smoky heights.
02:24Herbie sausage kebabs and bacon, eggs cooked in peppers and the best stuffed mushrooms.
02:30Rustle up one or the whole lot for a treat.
02:34Easy like Sunday morning.
02:38If we think about the full Monty British breakfast, we want to make it work for the barbecue.
02:44Not just so it kind of works in the space, but also tastes better.
02:48First up, whenever you've got lots of things to turn, it's a lot more work.
02:52And if things start to flame up, you've kind of got to start cooking really quickly.
02:55So I want to take away as many kind of stress points as possible.
02:59So instead of turning like 20 bits of bacon, use a skewer like that.
03:04Ultimately, you've got one thing to turn instead of 20.
03:07Then when it comes to the sausage, I'm going to do pretty much the same.
03:10Two skewers holding four sausages.
03:12But we have an opportunity to add some flavours that sausages absolutely love.
03:17That's onion and sage.
03:21Just pull off little petals of red onion like this.
03:27I'm using a really nice breakfast sausage or a Cumberland sausage.
03:30If you want to go veggie sausage, absolutely you can.
03:33Just by putting a little olive oil on the onions and the sage, these become incredibly tasty.
03:39Onion, sage, sausage.
03:42And then just keep repeating that.
03:48Take a second skewer and I want to do exactly the same.
03:53Ultimately, it's about adding flavour and saving time and making managing the barbecue much easier.
04:00So look, we're not even 10 minutes in and you can see the heat creeping up through those coals.
04:05When they're glowing and got that ashy outer coating, you're really ready to cook on those.
04:11I'm going to use a little mitt here to get these coals in.
04:14So look, these coals are looking very, very good.
04:17And I'm going to pour the coals on one side here.
04:21I'm using a kettle barbecue today, so I'm going to go 50-50 method.
04:26That means I'm only putting coals in 50% of this kettle.
04:30A lot of people put the charcoal everywhere.
04:34We don't want that, we want control.
04:36We have created an amazing range of temperature.
04:40Very hot, hot, medium hot and just warm, okay?
04:44Now if you've got a gas barbecue, really simple.
04:46Turn one side on full whack and then the other side on off.
04:50Put on these grates.
04:53Like that.
04:54Get the sausages on the medium zone just to kind of feel the temperature.
04:57You want to kind of just see what's going on.
04:59The bacon can go on as well.
05:01With the mushrooms here, take the little stalk in the middle and just cut it off.
05:06Peel the mushrooms.
05:07There's no real need to do it apart from it feels good and it looks good.
05:12So I'm just going to place it in the hot zone like that.
05:16And then once it's cooked on one side, I'm going to flip it and fill that mushroom with gorgeous things.
05:22It's going to be amazing.
05:24A little daft thing that I want to do is good old baked beans.
05:30We're going to hack the system here.
05:33Go in with an overly generous amount of Worcestershire sauce.
05:37About a tablespoon and a little bit of Tabasco sauce.
05:40Just to take the everyday and make it extra special.
05:45Again to make life easier.
05:47Carefully, on we go.
05:49It's a clever little hack.
05:51The next thing I want to do is cook eggs.
05:53I want to do a coddled egg.
05:55Basically a baked egg.
05:57That's a very cool thing.
05:58You need a vessel for it, an edible one ideally.
06:01So I'm going to use peppers.
06:02So what I'll do is I'll split the peppers like this.
06:04Pull out any of that white fluffy stuff.
06:11Season these peppers and rub the salt into the peppers.
06:16Upside down onto the hot part of the barbecue.
06:20We had those sausages go on quite early.
06:24That's in the medium zone.
06:25So that's very, very nice.
06:28With the mushrooms, turn those over.
06:32I'm going to take a great cheese halloumi.
06:35Just get the coarse side of a grater.
06:38It's kind of chewy, but it's also a little bit oozy.
06:41I'm going to take some basil, but you could use any herb you like.
06:46Mix the basil and halloumi up.
06:50The light is dappling through.
06:52I'm outside.
06:53My best mate's about to turn up and I've got bacon and sausage on the way.
06:56Come on.
06:59If you look at the mushrooms, what I'm going to do is just move these to the cool zone.
07:08As that bacon starts to get crispy, you can pick it up.
07:12Look at that.
07:13And all the drippings can be brushed over your sausage and the mushrooms.
07:20I love that.
07:23So now take some of that lovely halloumi and put it on top like that.
07:32And then we can go in with your eggs.
07:37So look, I love the idea of pushing barbecue to the next level.
07:41So an egg going into the pepper.
07:43It's very cool, very tasty.
07:48Salt and pepper.
07:49Look at that.
07:51I'm going to take this grilling basket and I'm going to put some tomatoes in there.
07:54You can use a metal sieve, metal colander, anything that's metal that can handle the heat.
07:59Because I'm going to make the most delicious tomatoey toasts.
08:03And I've got some lovely sourdough bread here.
08:06Then I'm going to take the lid and take it from direct grilling and we can turn it into an
08:11oven.
08:11And you can control the temperature by opening little holes here which let more air in at the bottom.
08:17So fully open, you're going to get nice high cooking temperatures.
08:21It's just really, really cool.
08:22I'm going to give that like four or five minutes and beautiful things are going to happen.
08:33Let's have a little look in here.
08:36Look at the tomatoes.
08:38Absolutely gorgeous.
08:40Can you see the eggs starting to change colour?
08:42Look at this.
08:43Janara is going to absolutely love it.
08:45The smell is incredible.
08:47Oh, look at that.
08:48Okay, I can smell right down the other side of wood.
08:52Beautiful mushrooms.
08:54Yes.
08:54Stuffed peppers with eggs.
08:55I've got the toast here.
08:56Can you just rub that toast with some garlic?
08:58I love garlic.
08:59And do you know, if you get a bit of the olive oil over there.
09:03See, we've got all that lovely sizzling fat here.
09:06I love it.
09:06So we can rub a bit of the old bacon fat on here.
09:10It's so good.
09:11Just put the tomatoes on here.
09:13That's all right.
09:14I do it.
09:14We're just going to squash it in.
09:15I do it.
09:15Both sides.
09:16Yeah.
09:17So great bread.
09:19Great olive oil.
09:19A little rub of garlic.
09:21And then beautiful blistered barbecue tomatoes.
09:24My gosh.
09:25This is going to be the best.
09:26So this now goes back on here.
09:30Just to kind of almost cook into the bread.
09:32That last couple of minutes in this barbecue,
09:37that smoke will just kiss all of those beautiful things.
09:40The flavour is going to be awesome.
09:42I can't wait.
09:43I can't wait.
09:45I can't wait.
09:50Right.
09:51Let's do it.
09:51Now carefully get these beans out.
09:55Look at them.
09:56Gorgeous.
09:59Sausage.
10:02Those eggs.
10:03We've got these beautiful eggs in the peppers.
10:08Take the sausage now and we're going to cut it in half.
10:13Look at that.
10:16And then these toasts, cut them into soldiers.
10:21Go, go, go, go, go.
10:24A little bit of basil on there.
10:26Yeah.
10:26Beautiful.
10:27You ready to eat?
10:28Yeah.
10:28Let's do it.
10:29Lovely.
10:31Hope you're hungry.
10:32I'm starving.
10:34I'm starving.
10:34Tuck in.
10:35My God, what a breakfast you prepared for me.
10:38Hallelujah.
10:42Here, have a pepper.
10:44And I've had the peppers with the egg inside.
10:47It's so good.
10:49How's that bread?
10:50My God, different dimension.
10:55Do you like the sausage?
10:56Are you picking up the crispy sage?
10:59Oh yeah, that smoking flavour.
11:02It's homily smoking.
11:04So good.
11:06And I've had a breakfast like that.
11:07I've been cooking for the last 65 years.
11:11This is the first time.
11:12We're out here, surrounded by nature.
11:14We've got bacon, grilled tomato toasts.
11:18Come on, beautiful sausages.
11:20Your amazing personality.
11:22All right, I eat it now.
11:24It's food to make you happy, isn't it?
11:27Very happy.
11:55Barbecues and burgers are best friends.
11:57And I want to show you how to take it up a notch.
12:05You can't think about barbecuing without thinking about burgers.
12:08Burgers are the most common thing cooked on barbecues in the UK.
12:12I want to just open up your mind to a whole of a galaxy of textures and flavours and deliciousness.
12:18If you get the patty, the garnish, the mustard, the crunch, the sauce, the cheese and the roll,
12:25if you get that right, you're going to make the most amazing burgers.
12:29We could go like pork shoulder, mortadella with it, whole grain mustard, shaved apple,
12:34paoli, beautiful asiago cheese that melts deliciously and then a nice ciabatta bun.
12:39If we're going down a kind of like Greek islands vibe, beautiful lamb, pistachios pounded up,
12:44gorgeous Dijon mustard, feta cheese and little pitas.
12:48It doesn't have to be a roll.
12:50Then beef burger, smoky bacon, we've got the French mustard, tomato, cocktail sauce,
12:55some cheddar and a nice sesame seed bun.
12:58Right, let's do my one.
13:01Burgers on the barbecue taste a million times better than when they're cooked any other way.
13:06And if you follow these key principles, you can't go wrong.
13:10This sesame chicken burger has got it all.
13:13It's even kissed with the flavour of sweet wood smoke.
13:16And I'm going to show you two cool ways of barbecuing them,
13:20so you're covered whatever you're set up.
13:26I'm cooking on gas, so no charcoal. We'll preheat that up.
13:31Gas is really convenient. That's why people love it.
13:34It hasn't got that kind of flavour of smoke from wood and charcoal, but you can fake it really, really
13:40well.
13:40You can get little boxes where you can put fruit woods and get that smoky flavour.
13:44It's a clever little hack. So I've got this one going. Put that to the back.
13:50We've got good quality chicken mince. We're going to go in with a nice seasoning of salt and pepper.
13:57Then take a lime and just grate that lovely zest. Nice and fresh.
14:03So mix this up. This is 500 grams of chicken and we'll divide it into four.
14:10And of course you can do them bigger if you wish.
14:13So the inspiration for this was Korea. Been there a few times.
14:16Amazing country. They're really good at those beautiful fermented flavours.
14:20I'm going to celebrate this and pair it up with gochujang. Famous Korean chili paste.
14:26It's been fermented. It is really juicy. It's big. It's bold. It's not too hot.
14:32You can get it in supermarkets now. Very cool. So good with so many things.
14:35If you mix that with yoghurt, you get a fantastic sauce for your burger.
14:40So next, sesame seeds give you an amazing texture and flavour. So just sprinkle that over the top.
14:45I like to give them a little spritz with some olive oil just so we get nice colour.
14:51And I'm actually going to do two on the plancher here and two on the bars.
14:59Just to get a comparison on how they cook. I've turned this gas barbecue on full whack.
15:04We're doing a burger. It's hard and fast, quick cooking. The plancher is basically like a cast iron
15:11or metal thick tray. The fat that renders out of your meat stays there making a lovely crust.
15:17So you actually build up a really nice kind of crispy outside. If you can't get one of these,
15:22a cast iron pan is absolutely fantastic. If you think putting a pan on a barbecue is weird,
15:27honestly, it's not. It's a brilliant thing. Of course, here on the bars, you get bar marks, char.
15:32When the fat renders, it hits the heat source underneath and gives you smoke. So it has a bit more
15:36character.
15:37You can kind of just play with different cooking methods. Both is really, really good.
15:41Look at the crust that we're already getting. I'm just going to take this down and get a bit of
15:47smoke
15:47on those lovely sesame chicken burgers. So while that's cooking away, I'm going to take some nice
15:52squeak yoghurt. Three big spoons like that. And then I'm going to take some of that gochujang,
15:58a nice little heaped teaspoon of lime juice. And that has to be the simplest sauce ever.
16:13I'm going to take my milk buns now and give them a little toast.
16:21And then I'm going to do a really delicious crunchy slaw. So take yourself a little speed peeler and
16:29really finely slice that cabbage. Then by scratching it like this, allowing your humble cucumber
16:36to hold on to dressing better. Pepper, finely slice it. Nice big chunks of mint
16:53and then spring onions.
16:58Squeeze of lime juice, a drizzle of good oil
17:04and season with sea salt. And you're good to go.
17:20So let's take some of that gochujang.
17:29A little bit of the cucumber.
17:38Let's get that chicken on there. Two on the plancher. Just gives you that attitude, that crust.
17:46And two on the bars. Creating these sear marks and these chars.
18:01That lovely slaw.
18:09And there you go.
18:12Look at that perfect little handful. Off for the plancher.
18:16And now the moment of truth. I've got to try and get it in my mouth.
18:26First up, the milk bun is so soft and with the crunch of the sesame on the outside of the
18:32chicken.
18:33Amazing. There is that little kind of waft of the smoke from the smoke box.
18:37Love that. And then of course that slaw is so fresh and a lovely warmth of chilli.
18:47So if you've never cooked on a plancher before, give it a go. Really crispy and gorgeous.
18:53Whether you're doing that on the plancher or straight on the bars, think about that philosophy
18:57of a burger at the beginning. Think about combinations and stories and crunch and pickle
19:01and buns and all of that good stuff. Have fun with it and get barbecuing.
19:10Come and get it.
19:17And then the weather is so sweet.
19:20Then I see you go.
19:20Then we go.
19:20Phillips.
19:22And do it again.
19:31Like, I start watching the terrible thing about that was it.
19:33And, it does that feel like you're doing.
19:34And you know what it means, I want to know what it means.
19:39If you want to achieve the most part of the park, it is just like this,
19:41most incredible vegetables then cooking them in a barbecue over hot coals is one of the best things
19:48ever we're talking about blistering and charring and smoking it's a really beautiful thing so we
19:54are going to make the most spectacular veggie meze all down here so i've just lit three fire
20:01lighters under the chimney filled it up with briquettes that'll be ready to go in about 15
20:05minutes and then we can get cooking when it comes to show-stopping dishes this veggie barbecue meze
20:12offers the perfect spread smoky aubergine baba ganoush dressed roast peppers minty courgette
20:20and halloumi cheese with apricots served with a flatbread to mop it all up these incredible
20:28barbecue flavors beat cooking in the kitchen hands down choose your favorite for an intimate meal
20:34or go big and make all of them for a family feast we're going to shake it evenly all over
20:42the base
20:42of the barbecue this is a high heat to start i'm going to get all the veggies on the grill
20:49and then i'll show you how to bring each dish together
20:55so meze think picnic think tapas what we want to do is have beautiful seasonal veggies and do
21:01gorgeous things with them let's prepare the beautiful aubergine dip called baba ganoush i'm going to take
21:08these two aubergine give them a little prick and these will go straight onto the coals trust me on
21:15this one now what's going to happen is it's going to burn the black skin and it's going to give
21:19it a
21:19toasty smokiness that is really fantastic so aubergines are on the courgettes here whole straight onto the bars
21:28like that peppers powder on peppers if you haven't got a center part of your grate that comes out just
21:37take the whole grate up carefully pop in your aubergines and put back on now this is a high heat
21:42so our job is to blister and burn all of this and then on the inside it's going to steam
21:48pick up that
21:49smoky flavor and then we can do amazing things with it i'm going to have apricots with halloumi just lightly
21:56score that little drizzle of olive oil halloumi goes on there as well put the lid down now how cool
22:07is
22:07it that we can grill and roast in a barbecue let's have a look back at our barbecue we've got
22:21some nice
22:22cooked powder on peppers these ones are not ready yet you can probably even try these
22:28on the coals as well you just get this extra layer of flavor from cooking over charcoal than anything else
22:44hopefully by now our aubergines will be done that's only had about 15-20 minutes so i just let that
22:50rest
22:50for a little bit so let's check the halloumi that's coming along really nicely look at that
22:57then we'll start stealing these apricots
23:02all i'm going to do is remove the little stones look at the colors
23:10ah what we're going to do is just dress these apricots with little salt got some lovely thyme here
23:18you know maybe even a little squeeze of lemon juice you could put a little honey on here if you
23:24wish
23:31yellow peppers come out red peppers come out
23:37the halloumi and those beautiful apricots are in an oven proof stoneware bowl and they can carry on
23:42roasting and doing beautiful things here are those aubergines just peel it back inside you have this
23:49lovely curdy gorgeous aubergine this is the thing about barbecue cooking that i absolutely love
23:57one minute it's brutal and the next minute you've created textures that are decadent and silky
24:04we can take some of these juices that are coming out of the peppers and the aubergine look at those
24:12and we'll have a lemon
24:18seasoned good oil olive oil tahini absolutely gorgeous i want to just slice this spring onion
24:31and then a nice little wadge of parsley stalks and leaves
24:45just great about one third of a garlic clove not much
24:51look at that baba ganoush done love it let's have a look back in here
25:01finally those two courgettes i like the idea that you take them and you kind of nearly burn them it
25:07makes the outside really dry and that means absorbent and on the inside it's really soft and sort of really
25:15juicy so i like the idea of badly cutting them we're going to season it with lovely sea salt
25:25extra virgin olive oil for sure mint and courgettes are very good friends take a nice little bunch
25:31and chop it up
25:36and then another best friend chili so lovely colors that little bit of heat
25:44so have some nice vinegar now
25:49and then we mix it together
25:52look at that beautiful color
25:56simple simple simple simple things made beautiful through the genius of cooking over live fire
26:03what a treat
26:05so next job peppers that kind of burnt and charred skin comes off but the flavor and the sweetness
26:14of those peppers will be intensified but then also inside you've got all this juice
26:20right and that is just going to give you exceptional flavors i'm using a kettle barbecue today and we've
26:26got beautiful little briquettes in there but whether you're using gas and even electric barbecues now
26:32like you can still create these amazing chars and smoky flavors
26:36so we can take this put it in the composter and then you don't even have to use a knife
26:43you can just tear it
26:51all those lovely padron peppers
26:54beautifully colorful food full of flavor give it a season with sea salt capers
27:04red or white wine vinegar little drizzle of olive oil you can add beautiful olives
27:10just tear them up nice and rustic
27:14have a little look at the halloumi those apricots are just cooking down absolutely stunning
27:21by caramelizing the apricots you're really kind of bringing different sweet flavors so i'll keep
27:26that going just for a bit i want to show you how to make the simplest quickest flatbread so here
27:33we've
27:33got 300 grams of self-raising flour we'll put into that a generous pinch of salt go in with 250
27:40grams of greek yogurt
27:44and then just a nice little drizzle of olive oil bring it together and i'm going to roll it out
27:52thin
27:53almost to the size of the barbecue so a big old gigantic flatbread cooked at the last minute dipped
28:02into all of these things and enjoyed is a thing of beauty
28:09once it's come together put a little bit of flour down and then we can roll it out
28:22i'm going to take a few sesame seeds and put those on the top lovely flavor
28:29jamie where are you yay hello pups hello mum very good timing i must say i've seen the barbie going
28:37are you hungry i am now always hungry good what is this jump so this is a very simple yogurt
28:44flatbread
28:45i'm just going to wind this up and then you can unwind it that looks amazing if we're lucky we
28:52might
28:52even get a few beautiful little bubbles and get a really nice light dough
29:00one two three oh look at that fantastic it doesn't need much time
29:11yeah mum can you take that it's nice and delicate like you oh this table looks so pretty
29:15so everything's been cooked on the barbecue yeah this is halloumi which i grilled and i also grilled
29:22whole apricots so good so mama there you go you can literally grab some of that flatbread look at the
29:31colour there it's amazing i love the peppers i love all of it lovely but it's nice to be outside
29:40isn't it i do think that you tend to remember dinners around barbecues more than just inside don't you
29:46think yeah you had that you built your own barbecue didn't you massive one yeah big one well cheers
29:53guys thank you so much for coming over oh you're welcome thank you for inviting us it's lovely to
29:58and bringing back memories of old barbecues that we had yeah yeah we had quite a few didn't we
30:05a new a new memories we got now yeah oh cheers thank you
30:17someone else who knows a thing or two about cooking on a grill is best-selling writer
30:22rookmini ayah you could use this mint in our lunch what do you think put it in lunch
30:26passionate about veg she's authored a cookbook celebrating plants on the barbecue
30:32rookmini is happy as growing picking and cooking outdoors and as a busy parent needs it to be
30:38practical with barbecues i like things to be really simple and achievable since having my kids i haven't
30:45opened a charcoal barbecue in about three and a half years if i'm using an electric barbecue i don't have
30:50to worry about the coals and all the mess and an open flame so today i'm going to make these
30:55paneer
30:55kofta they are amazing i highly recommend you make double because they will disappear in seconds
31:00first i'm going to turn on the electric barbecue so i'm just going to turn the dial up to max
31:05now let's get to the recipe
31:10rookmini's spice paneer kofta is a delicious lunch or dinner that you can make in minutes
31:18i would usually think of a kofta or a meatball as being meat but of course you can make vegetarian
31:23ones
31:23too especially with a really rich vegetarian ingredient like paneer texturally it's really
31:29lovely because it's sort of like soft melty cheese you can get them in bigger supermarkets
31:35just grate it in and i'm going to make it much more interesting by adding all these lovely spices
31:40now i've got some freshly ground uh cumin here i've got some freshly ground coriander you get all those
31:47lovely notes of lemon and taste really fresh turmeric just half a teaspoon chili powder my
31:54chili tolerance is quite low but my husband likes loads use as much as you like a little bit of
31:59ground pepper now i've got some mashed potato there's about two tablespoons so it's great if you've
32:04got some leftovers to use up and now coriander some people don't like fresh coriander you could
32:11definitely use fresh mint would be really really nice and now curry leaves which i absolutely love
32:19it's optional if you can't find them but if you can they give the most incredible flavor
32:26now one egg i'm just going to use the yolk here to bind everything together
32:35salt mix that all together
32:38i think the cat is here because she wants some paneer as you can see i'm able to press it
32:44together
32:44into the kofta quite easily this recipe of mine is a mash-up of two of my mum's recipes she
32:49makes
32:49really amazing indian potato cake called aloo tiki and she also makes amazing paneer kofta i thought it'd
32:55be nice to put the two of them together in one dish if you can make them a little bit
32:58flat in your hand
32:59that's going to help you flip it on the barbecue i feel like the spicing is a combination of the
33:04spices
33:05from where my mum's from which is calcutta and south india with the curry leaves where my dad's from
33:10and sort of between the two of them they have such amazing food cultures
33:16i'm going to pop these into the fridge for half an hour then i'll just do a quick time
33:26these are nice and chilled and they are ready to go on the barbecue i'm going to brush them with
33:31some oil they are going to get that incredible sort of smoky depth
33:40i would say at least five minutes per side
33:42i grew up in a vegetarian house and vegetables benefit so much from going on the grip to the
33:49extent that people might not even notice that you don't have a sausage on the barbecue
33:55so these are ready to flip
33:59he's a bit wonky still going to taste great
34:02so these are going to be on the barbecue for another three to five minutes
34:06think of this like the perfect roast potato it's going to be lovely and crunchy on the outside
34:10that's going to be perfectly soft inside this char is exactly what i'm looking for
34:25so i've just got some yogurt here to serve some lime wedges
34:33while the coffters are cooling i'm going to get my watermelon salad ready
34:36have you have one where you put the watermelon on the barbecue maybe not it's really going to
34:41concentrate the flavors i'm just going to chop this into really nice big wedges
34:47oil them a little bit on each side
34:51now i want the barbecue to be the same really hot heat that i used for the kofta
34:58so leave some space for the cheese get a bit of oil
35:05pop the feta in this dish it's going to get lovely and hot through there
35:08now it's time to flip over the watermelon
35:14cold crisp cucumber amazing texture with the warm feta
35:19now the dressing so obviously it's got to be mint because you know mint watermelon feta
35:24cucumber absolute classic combination
35:33some extra virgin olive oil
35:37lemon juice salt
35:42and that's going to go beautifully with everything else
35:52put the feta in the middle
35:59i love adding fennel seeds for that lovely sort of anisee pop that they give
36:06so
36:13time to dive in
36:17hmm
36:19so nice particularly with the coffters it's really crisp on the outside really soft on the inside
36:24and that spicing is so warming
36:31and the thing i like best about it is this amazing smoky flavor that you get from doing a kofta
36:36on the barbecue instead of say in the oven and the watermelon as well you get that intensity of
36:41sweetness it's absolutely magic
36:43it's so good
36:48so
36:50i'm
36:52so
36:55i'm
37:11i'm
37:16I've got a real showstopper of a dish for you. This is my surf and turf mixed grill. So beautiful
37:22and so delicious and one of the reasons it's so delicious is the method of cooking that I'm going
37:28to use. It's what the Spanish would call a la plancha and this is just an evolution of historical
37:34ways of cooking. Since the early days of cooking over fire we found ways of using either rocks or
37:40flat stones or pieces of metal to capture those fats and nowadays you can take a cast iron plate
37:47or you could call it a plancha and I can put this on a coal or gas barbecue like that
37:53and you can
37:54keep those fats that would normally render onto the coals and can take your barbecue game to the next
37:59level. This crowd pleaser is perfect for entertaining. My surf and turf mixed grill cooked on the griddle
38:08with butter and wine, sizzles in billows of steam. It'll give you deep grilled flavours that only
38:15outdoor cooking can. Scale it down for a smaller group or get some pals over and enjoy the moment.
38:26It's the mixing of the fats and the flavours that makes this dish so special. So let's light this up.
38:32Hot, medium and cool zone so you can really control things beautifully. The chicken comes first.
38:39Beautiful thighs of chicken, skins on, the bones in. Simply season it with salt and pepper on both sides.
38:50And then skin side down, straight on there like that.
38:58If you want we can put this grill press on top of the chicken and you can hear that sear.
39:05That weight is going to press the chicken down and give you more surface area contact.
39:10I've got chorizo here. So I'm just going to cut these into little centimetre slices.
39:16The chorizo of course has got that blend of spices, seasoning, garlic.
39:24Put the chorizo next to the chicken. And you can see already the fat rendering out of this chicken.
39:31So this is one of the joys of cooking a la plancha, right? I can use that to flavour veggies.
39:38So a really nice underrated veggie is fennel. Cut this in half, then into quarters and then each quarter in
39:48half.
39:54Now I can take this fennel and it's that. That's what it's all about, right? Those beautiful rendered fats.
40:07Look at the crust that we're already getting. Now what I can do is take some french beans.
40:17That's going to go on all these little chickeny sticky bits.
40:20What's great about these bigger setups is you can really produce quite a lot of food if you've got people
40:26coming around.
40:27So far we're only cooking with the fat from within the sausage and the chicken.
40:34But I want to add another fat and that is a flavoured butter.
40:38I think the principle of a flavoured butter is a beautiful, beautiful thing.
40:42So get some spring onion, a lemon, some anchovies and capers.
40:52With a little anchovy here, you're not going to taste it sort of outrageously.
40:56It's going to kind of mould into the background.
41:01A little bit of lemon zest.
41:06Peel a couple of cloves of garlic.
41:12Get yourself some nice herbs, basil, parsley and just chop it all together.
41:22We'll take a pack of butter that's softened
41:27and mash it up.
41:33And then you can just mould it into a little cylinder.
41:37You can even keep that in the freezer for a rainy day. Absolutely beautiful.
41:41So let me wash my hands.
41:43What I'm going to do now is just get those beans off of the plancher.
41:50Beautiful.
41:51So beans cooked in chicken fat and chorizo fat.
41:54Happy days.
41:56If you've never cooked beans like this before, you have to try it.
42:01Move the fennel down to the cooler part.
42:05I can move the chorizo. The chicken can also come down.
42:12And all that sticky goodness here, I want to use for just finishing off this dish.
42:21I'm going to take some lovely cherry tomatoes and let them blister.
42:26And they'll start giving over a little bit of their juices as well.
42:33So I've got a nice baguette.
42:36Cut it about two centimetres thick.
42:39These are going to be the best croutons ever.
42:41You can do this on any barbecue, whether it's gas or charcoal or wood.
42:46Just get yourself a nice cast iron pan, put it on the barbecue.
42:50And then start creating these layers of flavours and fats and spices and herbs.
42:55It's really good fun.
42:57See this chicken here? This is perfectly cooked now.
43:00And if you're using a thermometer, get it to 75 degrees Celsius, which is 165 Fahrenheit.
43:07Go in now with some of that beautiful flavoured butter, right?
43:12Straight on to the surface here.
43:18Then I'm going to go in with the mussels and the clams.
43:24This is going to be so outrageously tasty.
43:28Mix it in the butter.
43:31I've got a basting dome here, or you could just use a metal bowl.
43:35And that just keeps that steam in there.
43:37We've gone from scalding and searing and frying to now here it's simmering.
43:47And now we can go in with these beautiful prawns.
43:54The prawns take hardly any time to cook.
43:56I'm going to take a little bit more of that flavoured butter.
44:01And now I can start mixing pretty much everything together.
44:08Then we can go back in with the green beans.
44:12This cooking together gives you this kind of harmony of flavours.
44:16Like everything is flavouring each other.
44:18The chicken and the beautiful croutons.
44:21Don't want that crispiness.
44:24Get yourself a nice big platter.
44:29Look at that.
44:35This is party food that is exciting.
44:39But look at this, look at the colour.
44:53Also what you can do is clean this plancher with a little wine and a little butter.
45:00Actually what you're doing is creating another sauce.
45:05How good is that?
45:07And that sauce can live over here.
45:13And all I do now is just finish that with some nice delicate herbs, a bit of tarragon,
45:20a bit of parsley, whatever you want.
45:25But that's enough talking, let's have a little try.
45:27Come on, let's try one of these prawns.
45:32I love it.
45:34So good.
45:35A good sign is always the crouton.
45:42But one that's soaked up all those juices, just outrageous.
45:46Sweet tomatoes, spicy chorizo.
45:51So good, all that herby butter.
45:55Let's try a bit of chicken.
46:01The meat is tender, it's falling off the bone.
46:05So on a coal or gas barbecue one of the beauties is the fat renders from meat and fish and
46:10then it
46:10drips down on the coals and gives you a waft of smoke.
46:13Now that's beautiful, but if you catch that fat, then you can share flavours.
46:18And that is what's brilliant about plancha cooking.
46:22Come and get it guys.
46:43Come and get it.
46:44Come and get it.
46:46Come and get it.
46:50Come and get it.
46:52Come and get it.
46:54Come and get it.
46:57Come and get it.
46:58Come and get it.
46:59You
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