Barbecue recipes
Above: Ainsley Harriott's Puy lentil, red onion and sundried tomato salad
Gordon Ramsay’s honey mustard pork chops
"These tasty chops are one of my favourite things to cook on a barbecue."
Serves 6-8
Ingredients:
6-8 Pork Chops – about 200g each
Olive oil to brush
Marinade:
2 tbsp Dijon mustard
4 tbsp wholegrain mustard
6 tbsp running honey
4 tbsp Worcestershire sauce
4 tbsp light soy sauce
Method:
1) Mix the marinade ingredient together in a shallow bowl. Add the pork chops and turn to coat well. Cover with cling film and marinade in the fridge overnight.
2) Heat barbecue until hot, scrape excess marinade off chops and save. Then brush the chops with olive oil and cook for 4-5 minutes on each side until cooked through, basting with marinade occasionally. Rest for 5-10 minutes and serve with sides and crusty bread.
Gordon Ramsay’s new potato salad
Serves 6-8
Ingredients:
1 kg washed baby new potatoes – Jersey Royals or Charlotte
Sea salt and freshly ground black pepper
1 large shallot, peeled and finely chopped
Handful of chopped mint and tarragon leaves
Dressing:
1 tbsp tarragon/cider vinegar
2 tbsp Dijon mustard
1 tbsp wholegrain mustard
2 tbsp olive oil
2 tbsp walnut oil
2 tbsp runny honey
Method:
Cook potatoes in boiling salted water for 8-10 minutes until just tender. In the meantime, whisk dressing ingredients together, seasoning with salt and pepper to taste. When cooked, drain potatoes and place in mixing bowl with the shallots and chopped mint. While potatoes are hot, add dressing and toss.
Gordon Ramsay’s Sunday Lunch is on sale now published by Quadrille
Susan Glynn’s barbecue honey and ginger lamb chops
Serves 6-8
Ingredients:
2 tbsp tomato sauce
2 tbsp runny honey
3 tbsp Worcestershire sauce
2 tbsp brown sugar
Grated rind of 1 orange and its juice
1 inch stem grated ginger
1 tbsp chopped fresh coriander
Salt and black pepper
8 lamb chops – trimmed, but with a little fat still remaining
Method:
Mix all the ingredients together and coat lamb chops. Leave for one hour for flavours to infuse then barbecue the chops for 20 minutes or until cooked. Serve on a rocket and watercress salad with diced tomato, red onion, chopped coriander and honey salsa and carrot and parsnip mash.
Hints:
Lamb is naturally fattier than other meats, so trim it well before placing it on the grill to minimize the risk of flare-ups. Also choose lamb that is light red with bones that are slightly pink rather than white. When you grill rack of lamb or chops, cover the bone ends with foil to prevent them from burning.
Susan Glynn is proprietor and chef at Suze in Mayfair and will be appearing at the Toast festival on 21-22 July
Ainsley Harriott’s Monzarelli’s Mediterranean Burger (pic in book)
"This dish has all my favourite Mediterranean flavours init: pine nuts, basil, sundried tomatoes, garlic and Parmesan."
Serves 4
Ingredients:
500 g good quality sausage meat
8 sundried tomatoes in oil, very finely chopped
2 garlic cloves, finely chopped
2 tbsp freshly grated Parmesan
2 tbsp toasted pine nuts, roughly chopped
2 tbsp shredded fresh basil
2 tbsp chopped fresh parsley
Salt and freshly ground black pepper
Method:
Place the sausage meat in a large bowl and stir in the sundried tomatoes, garlic, Parmesan, pine nuts, basil, parsley and plenty of seasoning,
Using damp hands, shape the mixture into four evenly-sized burgers. Cook over medium coals for 5-6 minutes on each side until well browned and completely cooked through. Serve with nice Italian bread such as ciabatta and hearty red wine.
Ainsley Harriott’s Puy lentil, red onion and sundried tomato salad
Make this salad a little while before you need it so that all the flavours have time to soak into the lentils. Puy lentils have a greeny, slate-grey colour and definitely the best flavour. If your local supermarket doesn’t have any, you should have more luck in a health food shop. Or, if all else fails and you’re in a hurry, use tinned green lentils, which require no cooking.
Serves 8
Ingredients:
225 g (8 oz) Puy lentils, picked over for stones
1 fresh bay leaf
1 teaspoon red wine vinegar
2 garlic cloves, peeled and left whole
Pinch of caster sugar
1 large red onion, finally chopped
50 g (2 oz) sundried tomatoes in oil, drained and chopped
1-2 tablespoons balsamic vinegar (depending on your taste)
4 tablespoons extra virgin olive oil
100 g (4 oz) goats’ cheese or feta cheese, crumbled
3 tbsp chopped fresh flat leaf parsley
Salt and freshly ground black pepper
Method:
Put the lentils into a pan with the bay leaf, vinegar, one whole garlic clove, sugar and a little salt and pepper. Cover with 1.2 litres (2 pints) of cold water, bring to the boil and leave to simmer for about 25 minutes until just tender but still holding their shape.
Then drain the lentils well, discarding the bay leaf and whole garlic clove. Tip them into a salad bowl and leave to go cold. Finely chop the remaining garlic clove and stir it into the lentils with the rest of the ingredients. Season to taste with salt and pepper and chill for two hours before serving.
Ainsley’s Ultimate Barbecue Bible is on sale now published by BBC Books