BBQ Recipes: Four of London’s Top Chefs, with Wine Pairings to Match

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Don’t sound the alarm, board up the windows, or curse Kevin McCloud for daring to inspire an all-glass expanse just yet, but have you noticed? – the sun is back. The death rays are currently on hold, but we’re in for a mid-20s fortnight of sunshine, though sadly muggy weather is also very common on the course. Your friend with the garden? Call them. It’s time to go with cans, a cooler and plans to cook with charcoal. Here, four London chefs share their favorite grill recipes, and some that are easy and versatile to boot. We even have wine pairings to match. Come on barbie, let’s party.

Veal chop, with courgettes in lemon vinaigrette

Adrian Lourie

“The key to this recipe is the marinade, which is very versatile and will work with pork and lamb chops as well. Whatever you’re cooking, make sure to marinate the meat for at least 24 hours, as the yogurt will tenderize the meat and give it a fantastic flavor. You can also swap out the herbs for different spices – try adding cumin, coriander and turmeric for Middle Eastern flavors.”

It serves: 4

Ingredients

for the veal

  • 4 veal chops
  • 2 green zucchini, sliced ​​(½ cm thick)
  • 1 yellow zucchini, sliced ​​(½ cm thick)
  • 12 cherry tomatoes (prepare: cut in half, season and add a drizzle of olive oil. Place on a baking sheet cut side up and bake at 100°C for three hours)

for the marinade

  • 250g Greek yogurt
  • 10g chopped rosemary and thyme
  • 5g of salt
  • 1 clove garlic, crushed
  • 80g of honey

For the lemon vinaigrette

  • 1 clove garlic, crushed
  • 1 lemon, in juice
  • 50ml lemon oil
  • 25ml white balsamic vinegar

Method

  1. Start with the marinade. Mix all the ingredients in a bowl and simply cover the veal chop and leave in the fridge for 24 hours.
  2. The day of dinner, once the barbecue is light, prepare the lemon vinaigrette by mixing all the ingredients in a bowl.
  3. Ready to eat? Scoop out the veal, scrape up any excess marinade and season, then brush lightly with olive oil.
  4. Place it on the barbecue and cook for five minutes, before flipping it over and repeating. If it starts to caramelize too much, set aside to finish cooking. Then let it sit for five more minutes.
  5. Now lightly oil the courgettes and place them on the barbecue. Cook for two minutes on one side and place in a bowl. Add the lemon vinaigrette.
  6. To serve, chop the veal, add a little more salt and serve with the semi-dried cherry tomatoes and courgettes.

Roasted corn peppers, Cantabrian anchovies, green sauce

Steve Ryan

“Peppers are like a punch to the face and a hug. So you have the super sweet smoked peppers; fruity, grassy olive oil and then you have these anchovies – if you go out there and get the best anchovies you can get, they are full of umami and super salty. And then with the depth of merlot vinegar, all of these things come together nicely in one bite. If you want to make it vegan, by the way, swap the anchovies for capers. Obviously, the green sauce is just to freshen everything up. Oh, and whatever you do, make sure the coals are piping hot.

It serves: 4

Ingredients

  • 12 anchovies (or a good handful of capers if you’re vegan)
  • 16 large horn chilies
  • olive oil, to taste
  • Merlot vinegar, to taste
  • Salt to taste

For the green sauce

  • 50g flat-leaf parsley
  • 50g chervil
  • 50g tarragon
  • 50g coriander
  • 50g lilliput capers
  • Half a lemon, in juice
  • 1 clove garlic
  • 150ml olive oil

Method

  1. Start with the peppers, place them directly on the coals, turn them so all sides start to blacken, then place them in a bowl, with a cloth or cling film stretched over the top. This will allow the steam to help remove the skin from the peppers.
  2. When the peppers have cooled slightly, gently remove the skin, place the peppers in a mixing bowl, add small drops of olive oil and merlot vinegar. Season, adding as much or as little as you like.
  3. Meanwhile, make the green sauce. In a blender, add all the herbs, the garlic, a good drizzle of olive oil, a pinch of salt, then blend once you have the consistency you want. Add more lemon juice, olive oil, and salt to taste. Salsa verde can be very interchangeable in terms of the herbs you use, so feel free to experiment with what’s available.
  4. If you want to reduce your waste, we like to use the stems of the herbs instead of the lilliput capers. Lightly salt and pickle them by covering them with vinegar and leaving them in the refrigerator overnight.
  5. To serve, arrange the peppers on two plates and dress with a little oil and the merlot vinegar mixture from the bowl. Add a generous amount of anchovies on top and finish with dollops of salsa verde.

Jagung bakar pedas manis (Indonesian sweet and spicy grilled corn)

press brochure

“This is a simple and easy recipe that will add a spicy twist to a classic grilled corn. Being an Indonesian street classic, I grew up eating this; It brings back many memories of my childhood in Indonesia, and I hope this brings a part of my home to yours. Feel free to adjust the chili sauce based on your preference and tolerance for spices; Personally, I prefer many. The dish works great as an appetizer, as a side to a larger barbecue, or as a snack on its own.”

Ingredients

  • 6 whole sweet corn, peeled
  • 50g butter (or margarine), melted
  • 3 garlic cloves, minced
  • 5 tablespoons chili sauce of choice (ie Sriracha)
  • 3 tablespoons tomato sauce
  • 1 tablespoon granulated sugar or agave syrup

Method

  1. In a bowl, mix butter, crushed garlic, hot sauce, ketchup, and sugar syrup.
  2. On a preheated barbecue, grill the corn for about 10 minutes, brushing regularly with the sauce and turning occasionally, until tender and slightly charred.
  3. Serve stacked on a plate, brush with more sauce if desired.

Grilled peach with stracciatella

lucas alberto

“Peaches are at their best in the height of summer. The aroma of smoke from a grill works especially well with its natural sweetness and balances it out. Fresh thyme and honey also work especially well with grilled peaches, so toss some with a little honey and be sure to brush the peaches as you grill, so they caramelize nicely. After grilling, when you place the peaches on a baking sheet, they will create a bit of liquor. this is gold. Use it by whisking up some sherry to make a delicious vinaigrette. If you want this as a savory dish, be careful not to overcook them, to maintain some texture. But cooked further, this becomes a sweet dessert.”

It serves: 1 (multiple as needed)

Ingredients

  • 1 peach
  • 1 tablespoon olive oil, plus extra to finish
  • ½ tablespoon liquid honey
  • 1 sprig of marjoram, or thyme
  • Salt
  • 100g Stracciatella (or burrata)
  • lime zest, to serve

Method

  1. Bone the peach and then cut it into eight equal segments. Put the fruit in a bowl with the oil, honey, marjoram and a pinch of sea salt, and let marinate for an hour. Once seasoned, the peach segments will release their juice, which you will then use for the dressing.
  2. Take the peach wedges out of the bowl and grill them over the coals for three to four minutes on each side, until just a little brown, then return them to the bowl and gently toss them into the liquor. Cook longer if using for dessert.
  3. To serve, arrange the peaches on a plate, tear the cheese over the top of the fruit, then drizzle with good olive oil and sea salt. Pour over liqueur in bowl, top with a pinch of lime zest.

Drink in our wine pairings

Supplied by Hannah Crosbie

For the… Veal chop

When I’m pairing a roast beef with a herbaceous dressing, my mind instantly goes to the red wines of northern Italy. The high-tannin wines of Barolo and Barbaresco not only stand out against a hearty meal, but also often boast a delicious top note of fresh and dried herbs. Just what you need for an aromatic herb marinade.

For the… Corno peppers with anchovies

For the perfect balance of roasted sweet peppers and salty anchovies, I’d go for a Spanish white. Saline and precise wines such as Albariño or Godello have a mineral touch that will complement the anchovies and enhance the smoky flavors of the roasted peppers.

For the… Jagung bakar pedas manis

Wines in contact with the skin are beyond the hype of social networks. They’re great for hard-to-match spicy foods, and powerful orange wines can brilliantly weather the effects of spices. Try a Riesling on the skin or a Grüner Veltliner from Alsace to offset the heat and provide balance.

For the… grilled peaches

Dessert wines are not usually a “thing” at barbecues. They should be. The caramelized sugars of the grilled peaches call for a wine with succulent sweetness and Moscato d’Asti would be my suggestion if you’re looking for something sparkling, but for something a little sloppy, drizzle a shot (or two) of bourbon on top. their stracciatella for a truly indulgent dessert.

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