Top five good-to-grill recipes
Grilling is a great way to cook meat and fish. Here are our five favourite recipes that make the most of this technique.
It was the Arawak people who first ‘grilled’ their food, using wooden structures to roast meat on (a style of cooking called ‘barbacoa’ in Spanish).
But grilling didn’t make a commercial appearance until the 1940s, when American George Stephen invented the hemispherical grill design widely known today. He called his contraption ‘The Weber Grill’ and it sparked a boom in backyard cooking in 1950s America, with the outdoor gas grill soon following in the 60s. I'm sure Mr Stephen would love the look of these five recipes.
Our five favourite grilling recipes
Grilled lamb, tomatoes and feta
A corker of a lamb recipe by Hugh Fearnley-Whittingstall, which can either be barbecued outside or grilled in the kitchen. It’s a lovely summery dish which also works well with pork chops instead of lamb – just substitute the feta for a crumbly, mild blue cheese, like Dorset Blue Vinney.
Gary Rhodes’ grilled sea bass
Gary’s grilled sea bass is such an easy and exciting dish to try, offering a range of flavours that compliment each other so well, with the sweet bite of candied ginger calming their quite robust characters. The rich bok choy elements of this dish also go well with steamed fish or grilled chicken.
Grilled marinated halloumi on seeded vegetable ribbons
It’s not just meat and fish which work well on a griddle pan. It’s the only way to cook halloumi (dust the cheese in flour first for a golden tinge), which in this veggie recipe is mixed with fragrant herbs and garlic, and veg ‘ribbons’ made from parsnips, carrots, courgette and sesame seeds.
Marco Pierre White’s grilled tuna steaks ‘a la niçoise’
This dish is a play on the classic ‘salade niçoise’ from the region of Nice in France. There’s no real skill to it. It’s just an assembly of good ingredients that work very well together. If you don’t have capers that doesn’t mean you can’t make the dish. Remember to include plenty of fresh herbs.
Char-grilled pork with Wensleydale and apricots
The British Cheese Board likes to melt Wensleydale cheese over succulent pork steaks. Make sure you marinate the meat in a bath of olive oil, lemon zest, lemon juice and herbs before char-grilling in a pan. They only need four to five minutes per side, depending on their thickness.
You might also like
Grilled mahi mahi with pineapple salsa recipe
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature