At residence, I practically at all times choose to prepare dinner one thing straightforward, and invariably flip to the comforting Japanese flavours of my childhood. Since beginning work on the Barbary in London, nonetheless, I usually discover myself incorporating live-fire cooking and the flavours of the Center East and north Africa. These are the type of dishes I make at residence for an impromptu barbecue; easy meals that packs a punch, however with minimal prep, so you'll be able to spend extra time together with your company.
Glazed hen skewers
These are additionally good made with a meaty fish (monkfish works notably effectively), or substitute the hen for king oyster mushrooms and use vegetarian mushroom sauce as a substitute of oyster sauce. You would additionally prepare dinner the skewers in a griddle pan on the hob for 3 to 4 minutes a facet, glazing often as within the technique beneath.
Prep 15 min
Prepare dinner 15 min
Makes 12skewers
400g boneless skinless hen thighs
Salt and white pepper
1 bunch spring onions, trimmed and lower into 2cm lengths, inexperienced tops reserved and thinly sliced to garnish
35ml oyster sauce
35ml pomegranate molasses
15ml rice vinegar
Minimize the hen into roughly 2cm bite-sized cubes and season flippantly with salt and white pepper. Thread on to 12 skewers, alternating the items of hen with the spring onion.
For the glaze, combine the oyster sauce, pomegranate molasses and rice vinegar.
Grill the skewers on a medium-high warmth for 3 to 4 minutes on either side, glazing after the primary flip (a pastry brush is helpful right here). Proceed turning and basting the skewers for about one other minute, till the hen is cooked via and has a lacquered glaze. Take away from the grill and serve garnished with thinly sliced spring onion tops, if desired.
Sesame and seaweed flatbreads
These fast flatbreads require no yeast, making them a perfect facet for any meal. I like to make use of a mixture of white and black sesame seeds for color and texture, however you might simply mess around with the flavours, relying on what you’re serving them with. The breads will also be cooked in a pan on the hob.
Prep 15 min
Prepare dinner 10 min
Makes 6
350g self-raising flour, plus a little bit additional for dusting
½tsp positive salt
½ tbsp baking powder
20g black and/or white sesame seeds
2 sheets nori seaweed,crushed (tear into small items, then rub between your palms, or blitz briefly)
350ml pure yoghurt
Toasted sesame oil, to complete (elective)
Combine the flour, salt, baking powder, sesame seeds and nori in a bowl. Add the yoghurt and blend till simply mixed; you aren’t making an attempt to develop the gluten, so watch out to not overwork the combination or the dough could be robust.
Divide the dough into six even parts and roll each right into a spherical about ¾cm thick. Grill on the barbecue on a medium warmth till flippantly charred and cooked via. In the event you like, brush with toasted sesame oil to complete.
Smacked cucumber and radish salad on tahini
The smacking of greens is a Chinese language approach that not solely breaks them down into bite-sized items, but additionally bruises them, in order that they take in the dressing higher, and offers them tough, uneven edges that assist catch the sauce. Use rice vinegar for those who can’t discover Chinkiang black vinegar, which is is broadly out there from Asian grocers.
Prep 30 min
Marinate 30 min+
Serves 4
100g tahini
A squeeze of lemon
Salt
1 giant cucumber
250g radishes
40ml soy sauce
40ml Chinkiang black vinegar, or rice vinegar
½tsp caster sugar
1 small garlic clove, peeled and finely grated
Crispy chilli oil
To make the sauce, put the tahini in a bowl and stir in 70ml water and a squeeze of lemon. To start with, it's going to look as for those who’ve made a mistake, however as you begin to incorporate the water into the tahini, it's going to kind a thick sauce. Season to style with salt, and put within the fridge.
Minimize the cucumber into roughly 4cm lengths and flippantly smack them with a rolling pin to interrupt into chunks. Chances are you'll want to interrupt the items down a little bit additional by tearing them into bite-sized items by hand. Give the radishes the identical remedy, cracking them in half with the rolling pin.
In a bowl, combine the soy sauce, black vinegar, sugar and garlic, then add the cucumber and radishes, and stir to coat. Depart to marinate for 30 or so minutes (or up to some hours), stirring once in a while.
To serve, unfold the tahini sauce on a plate, and prime with the cucumber and radishes, leaving a lot of the pickling liquor behind. Drizzle with as a lot crispy chilli as you dare, and serve.
Aika Levins is sous chef at The Barbary Subsequent Door, London WC2
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