: Valerie Aikman-Smith
: Summer Feasting from the Fire Relaxed recipes for the BBQ, plus salads, sides, drinks& more
: Ryland Peters& Small
: 9781788796286
: 1
: CHF 27,10
:
: Themenkochbücher
: English
: 208
: Wasserzeichen
: PC/MAC/eReader/Tablet
: ePUB
More than 90 recipes in this bumper cookbook will help you celebrate summer with effortless food cooked over fire. Make the most of your time either at the beach, camping or in your own garden with this sunny collection of not-be-missed recipes. Combining fresh flavours with exciting grilling techniques including cooking on a fire pit grill and cedar-plank smoking, Valerie Aikman-Smith presents her recipes for perfect summer food. From delicious seafood including Baja Fish Tacos with Blistered Jalapeños, Grilled Snapper in Banana Leaves and Mezcal Lime Shrimp on Salt Block, to feasts for meat-lovers such as Jerk Pork with Mango Chutney and Grilled Honey Plantains, Portuguese Piri Piri Poussin and an All-American Burger. Valerie also includes fabulous vegetable dishes from Grilled Courgette Flowers with Shiso Lemon Salt to Roasted Cauliflower with Walnut Romesco. Desserts designed to round off an alfresco feast include Matcha Ice Cream with Black Sesame Praline or a classic Grilled Banana Split with Dark Chocolate Sauce. Finally, if all the heat has made you thirsty, try a Basil Aperol Spritz with Flowering Herbs, Sicilian Slush Cocktail or a Watermelon Margarita.

EMPANADAS

These delicious pastry parcels are fantastic to hand round at barbecues and parties. Serve with any smoky and hot sauce or relish for dipping.

2 tablespoons olive oil

½ white onion, finely diced

2 garlic cloves, finely chopped

1 jalapeño chile/chilli, finely diced

8 oz./225 g ground/minced beef

2 teaspoons dried marjoram

2 teaspoons dried oregano

¼ cup/60 ml Provençal Olive Relish (seepage 165)

1 teaspoon sweet paprika

½ cup/125 ml red wine

1 lb./450 g shortcrust pastry

1 egg, lightly beaten

sea salt and cracked black pepper

all-purpose/plain flour, for dusting

hot sauce or relish, to serve

a 3½ -inch/9-cm cookie cutter

a baking sheet lined with baking parchment

MAKES 28

Preheat the oven to 425°F (210°C) Gas 7.

Heat the olive oil in a skillet/frying pan over medium–high heat, add the onion, garlic, and jalapeño, and cook for 5 minutes until golden brown. Add the beef, marjoram, oregano, Provençal Olive Relish, and paprika, and stir. Pour in the wine and cook for 8 minutes, stirring occasionally. Season with salt and pepper, remove the pan from the heat, and set aside to cool.

Roll out the pastry as thinly as possible on a lightly floured surface, and cut rounds of pastry with the cookie cutter. Gather the leftover pastry and repeat until all the pastry is used up. Place a teaspoon of the filling in the middle of each round. Fold over and seal the edges with a fork. Place on the baking sheet and brush with beaten egg.

Bake in the oven for 15 minutes until golden brown. Sprinkle with sea salt and serve with a hot sauce or relish of your choice.

RILLETTES

WITH GARDEN PATCH PICKLES

Rillettes are not just for the cold winter months or the holidays. A great year-round pantry staple for easy entertaining, just serve with pickles, crusty bread, and wine. The meat is braised in the oven for a deep flavor.

2 lb./900 g pork belly, skin off

1 lb./450 g pork shoulder, skin off

¼ cup/60 ml brandy

4 garlic cloves, peeled and bashed

1 tablespoon green peppercorns

4 bay leaves, plus extra to garnish

1 rosemary sprig

6 thyme sprigs

1 tablespoon allspice

peel from 1 small orange

1 teaspoon sea salt, plus extra to taste

½ teaspoon cracked black pepper

melted butter, to seal

TO SERVE

Garden Patch Pickles (seepage 166)

sliced ciabatta bread

5-quart/5.5-litre cast-iron pan with a tight-fitting lid

4 individual serving dishes or sterilized glass jars with airtight lids

SERVES 4

Preheat the oven to 325