Whether we are still in lockdown or not, if you’re in the Northern Hemisphere, the weather is on the up and it’s time to start cooking in the great outdoors.
These three recipes are variants on others I have here in the Pug’s Kitchen library, just tweaked for the great flame. As ever, it’s all in the preparation,
Music to listen to while preparing these dishes: ‘Burning Down the House‘ by Tom Jones and the Cardigans
And if you’re tackling these, you may want to whet your appetite with something as smoky as your coals… try a Villa Baulieu Blanc from Provence… you’ll deserve it
- 1 Medium chicken
- 1 Bunch of tarragon
- 1 Lemon, quartered
- 1 Onion quartered
- Olive oil
- A large handful olives
- Salt & pepper
- 3 tablespoons of salted butter, melted
- First spatchcock the chicken by putting it breast-side down, with the legs towards you.
- With a steady hand and your solid scissors cut up along each side of the parson’s nose – basically either side of the backbone. All that cracking and crunching you’ll feel is the rib bones breaking. Once you’ve done, remove the backbone and keep it for stock.
- Turn the bird over and flatten it. Be prepared for some more cracking.
- Well done you! You’ve spatchcocked your first bird.
- Now loosen the skin under the breast, the thighs and the drum sticks – this is where you are going to heap in all the herbs, between the skin and the flesh. This way the flavour stays in the meat and doesn’t get burnt off in the BBQ.
- Transfer it to a disposable tin tray. Squeeze the lemon quarters ov the bird. Once squeezed, put two lemon quarters under the chicken and two around it.
- Nestle your onion quarters around the chicken.
- Drizzle with olive oil and season with your salt and pepper.
- Loosely cover the chicken with foil and place it on your BBQ (you know the drill, once the flames have gone and the coals are covered in ash)
- After 45 minutes remove, the foil add your olives and baste the bird with some of your melted butter. Repeat basting after ten minutes, and another ten minutes.
- Once your chicken has been barbecuing without its lid for 30 minutes you re ready to serve.
And it should look like this:
This is exactly the same as my Dad’s Roast Loin of Pork – for this recipe I wanted a fresher stuffing for summer so I stuffed it with tons of freshly chopped coriander and the zest of one lemon. But the key here, as in life in general, is to wrap it in bacon or prosciutto.
- This is a real easy one to cook on the BBQ! Once you have wrapped it in your bacon or prosciutto, loosely wrap it in foil.
- Place on the barbecue and broil for 20 mins. NO need for a roasting tin.
- Open the foil and then BBQ for another 10 mins. It should be ready but as always, check first.
- Slice and squeeze over the juice from the lemon you zested for the stuffing.
It should look something like this:
Music to listen to while preparing this dish: ‘An American Trilogy’ by Elvis Presley
This is exactly the same principle as the Dad’s Roast Loin of Pork I cooked a long while back. Take whole white fish and stuff them with herbs, butter, garlic, lemon – it’s your BBQ you choose what goes inside.
- Once stuffed put the fish in a disposable roasting in and scatter lemon wedges around
- Season well, drizzle with oil and cover loosely with foil.
- Chuck ’em on the barbecue for around 20 mins, removing the foil for another 5 minutes.
They should be done but as ever always check first. At the end they should look like: