Stay positive this lockdown with #FeelGoodFood. Enjoying food outdoors isn’t just for the summer, it can be done in the winter too (with the right wooly jumper).
Lucky enough to have a garden? Then get your BBQ from out of the shed, dust it off, then try out these delicious BBQ recipes by Chef Matt Byne, including:
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Charred hispi cabbage with tarragon and anchovy dressing
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Pancetta wrapped carrots with maple syrup
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Purple sprouting broccoli with chilli oil
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Roasted onions
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Bavette Steak
Charred hispi cabbage with tarragon and anchovy dressing
Ingredients:
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1 Hispi cabbage (cut into quarters, lengthways)
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Salt and black pepper
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Olive oil
For the dressing:
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Small handful of tarragon leaves (chopped)
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5 Fillets of anchovies (chopped coarsely)
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100ml Extra Virgin Olive Oil
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Squeeze of lemon juice
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1 tsp of Dijon mustard
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25ml Cider vinegar
Method:
1. Drizzle the hispi cabbage with olive oil and season with the salt and black pepper.
2. BBQ over medium hot coals and keep turning to ensure equal charring and even cooking.
3. Mix the ingredients for the dressing and pour onto the cabbage, whilst still hot.
Pancetta wrapped carrots with maple syrup
Ingredients:
100g Pancetta slices (or one for every carrot)
150g Young carrots
Maple Syrup
Method:
1. Peel and wash the carrots.
2. Wrap a slice of pancetta around each carrot.
3. BBQ all the carrots over medium hot coals, turning continuously for even cooking.
4. Once nicely coloured, transfer onto a metal tray, drizzle with maple syrup and caramelise the carrots slowly until they turn golden.
Purple sprouting broccoli with chilli oil
Ingredients:
200g Purple sprouting broccoli
Salt and black pepper
Chilli oil
Method:
1. Trim and wash the broccoli, drizzle with olive oil, then season with sea salt and black pepper.
2. BBQ the broccoli, turning all the time to ensure even cooking, for around 4-5 mins.
3. Whilst hot, dress the broccoli in chilli oil.
Roasted onions
Ingredients:
4 Small red onions (unpeeled)
1 tsp Balsamic vinegar
4 Sprigs of rosemary
4 Sprigs of thyme
Salt and pepper
2 tbsp Olive oil
1 Bay leaf
Method:
1. Lay a square sheet of foil over another, then place the unpeeled red onions in the middle.
2. Rub the onions with olive oil, salt and pepper, then add the rosemary, thyme, bay leaf and balsamic vinegar.
3. Fold in the corners of the foil sheets over the onions and make a sealed parcel.
4. Sit the parcel on the BBQ rack and cook for 45 mins, but don’t put over direct heat.
5. Open the parcel, squeeze the onions out of the skins and finish on a high heat over coals.
Bavette Steak
Ingredients:
Smoked salt and black pepper
1 Steak (grass-fed is best)
10g Garlic butter
Olive oil
Method:
1. Allow the steak to reach room temperature.
2. Drizzle with olive oil and season with the salt and pepper.
3. Grill the steak over very hot coals between 3-4 mins each side.
4. Brush with homemade garlic butter and allow to rest for 10 mins, cut against the grain of the meat for serving.
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