SAUCES & ACCOMPANIMENTS

Barbequed foods need only the simplest of sauces to accentuate their strong flavours. Whether spicy, rich or tangy, sauces, salsas, chutneys and relishes will give finesse to the final dish. Choose from rice, polenta, vegetables and salads as accompaniment.
INGREDIENTS: 3 cloves garlic, finely chopped 90-125 gms fresh basil leaves, chopped 125 ml olive oil, or enough to make a thick paste Salt 60 gms freshly grated Parmesan, optional 3-4 tbs. chopped pinenuts or walnuts, optional PREPARATION: 1. Puree the garlic, then add the basil and work into a fine mixture. Add the olive oil and puree again until it forms a thick sauce. 2. Season with salt, add the Parmesan and nuts, if using, and process until it forms a thick paste. 3. Store in a lidded, covered with a thin film of oil. It will keep in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.

PESTO

A spicier version of the traditional Aioli. INGREDIENTS: 100 gms mayonnaise 1 clove garlic, finely chopped 1 tbs. mild red chilli powder or pure chilli powder 1 tbs. paprika tsp. cumin ground 1 tbs. chopped fresh coriander Dash of lemon or lime juice 2-3 tbs. olive oil Salt and black pepper PREPARATION: 1. Combine the mayonnaise with the garlic, chilli powder, paprika, cumin, coriander and a dash of lemon juice. 2. With a fork or whisk, slowly mix in the olive oil, a little at a time, until absorbed.. Season to taste and chill until ready to serve.

RED CHILLIE AIOLI

This keeps for 4-5 days in the refrigerator. INGREDIENTS: 4 cloves garlic, finely chopped 2 tsp. chopped ginger 150 gms peanut butter 2 tbs. sugar 4 tbs. water Tabasco or other fiery chilli sauce, to taste 1 tbs. lemon juice 2 tbs. soya sauce 3 tbs. chopped fresh coriander 1 tbs. sesame oil Salt and black pepper PREPARATION: Mix the garlic with the ginger, peanut butter and sugar. Slowly stir in the water, then when emulsified, add Tabasco, lemon juice soya sauce, coriander and sesame oil. Season to taste.

INDONESIAN PEANUT SAUCE

This keeps for up to 1 week in the refrigerator. INGREDIENTS: 3-5 cloves garlic, finely chopped 1 small onion, chopped 1 tbs. chopped fresh parsley 1 tbs. chopped fresh coriander 10 ripe tomatoes or 400 gms canned tomatoes, diced 1 tsp. ground cumin 1-3 Jalapeno or Serrano chillies, finely chopped 1 tbs. lemon juice or vinegar Salt, to taste PREPARATION: Combine the ingredients with a fork. Puree if you prefer a smooth salsa.

SALSA

INGREDIENTS: 500 gms Jalapeno or other medium-hot green chillies 2 tbs. olive oil 2 cloves garlic, finely chopped Salt and black pepper Juice of lemon or lime PREPARATION: 1. Light the barbeque or preheat a gas barbeque. 2. Cook the chillies over hot coals until they are evenly charred on all sides. Remove from the barbeque and place in a plastic bag for at least 2 hours to steam skin off. 3. Peel roasted chillies, then remove the seeds and core. Chop finely and toss with the remaining ingredients.

ROASTED GREEN CHILLIE SALSA

INGREDIENTS: 175 gms canned black beans, drained 2-3 ripe tomatoes, diced 1 clove garlic, finely chopped 1 spring onion, finely chopped 1 red or green Thai or Serrano chilli, finely chopped 1 tbs. lime juice tsp. ground cumin, or to taste 1-2 tsp. chopped fresh coriander Salt, to taste PREPARATION: Toss all ingredients together, and serve.

BLACK BEAN SALSA

INGREDIENTS: 1 dried medium-hot red chilli, such as Cayenne or Arbol 1 tsp. cumin seeds 125 ml water 5-6 cloves garlic, finely chopped 2 tbs. paprika 125 ml olive oil 2 tbs. red wine vinegar Salt, to taste PREPARATION: 1. Bring the chilli, cumin seeds and water to the boil and cook over a high heat for about 5 minutes. 2. Puree the garlic, add the chilli mixture and paprika, then slowly blend in the olive oil. Add the vinegar and salt, and serve.

MOJO ROJO

INGREDIENTS: 5-6 cloves garlic, finely chopped green pepper, deseeded and chopped 1 tsp. cumin seeds 30 gms chopped fresh coriander leaves 125 ml olive oil 2 tbs. white wine vinegar Salt, to taste PREPARATION: Puree the garlic with the green pepper, cumin and coriander. Slowly work in the olive oil, season with vinegar and salt, and serve.

MOJO VERDE

This classic accompaniment to Fajitas and other Tex-Mex dishes. INGREDIENTS: 2 ripe avocados onion, finely chopped 2 cloves garlic, finely chopped 2-3 tomatoes, diced fresh green chillie, such as Jalapeno or Kenya, finely chopped Juice of 1-2 limes 1/4 tsp. ground cumin Salt and cayenne pepper, to taste PREPARATION: 1. Cut the avocados in half and remove the stones. Scoop out the flesh and mash coarsely. 2. Combine the avocado with the remaining ingredients. Serve immediately, or cover tightly with a clingfilm to prevent discoloration. (if the top does discolour, stir well before serving)

GUACAMOLE

This is a recipe of a jailhouse cook. INGREDIENTS: 300 ml ketchup 300 ml beef stock 1 tsp. mild chillie powder 1 tsp. paprika 1 dried Chipotle chillie, crumbled tsp. dried mustard Pinch of ground ginger 3 cloves garlic, finely chopped 2-3 tbs. molasses sugar, or 1 tbs. molasses plus 1 tbs. brown sugar 1 tbs. Worcestershire Sauce Salt and black pepper 1 tbs. lemon juice PREPARATION: 1. Combine all ingredients in a small pan and bring to a boil. Reduce the heat and simmer for 10-15 minutes, or until the sauce has a smoky flavour and is well combined. 2. Allow to cool and serve at the table with barbequed steaks, chops, beef or pork ribs. The sauce can also be brushed on to the food on the grill during the last 10-15 minutes of cooking time.

TEXAS JAILHOUSE BBQ SAUCE

INGREDIENTS: 30 gms dried wild mushrooms, such as ceps or porcini 500 ml hot veal or chicken stock 5 shallots, finely chopped 2 cloves garlic, finely chopped 30 gms butter 4 tbs. brandy 375 gms creme fraiche Salt and black pepper Freshly ground nutmeg, to taste PREPARATION: 1. Place the dried mushrooms in a bowl and pour over the stock. Cover and leave for 30 minutes. When the mushrooms have softened, drain, squeeze dry and dice, reserving the liquid. Strain the soaking liquid (plus squeezed liquid). 2. Saut the shallots and garlic in the butter until softened and lightly coloured, then add the mushrooms and cook for a few minutes.. 3. Pour the brandy into a long-handled ladle, then pour it into the pan, averting your face - it will spit. Boil until reduced to 2 tbs., then add the mushroom soaking liquid. 4. Reduce again over a high heat to about 175 ml, then stir in the creme fraiche. Season to taste with salt, pepper and freshly ground nutmeg.

WILD MUSHROOM SAUCE

INGREDIENTS: 200 gms canned, chopped tomatoes, juice included 2 tbs. dark brown sugar, or to taste 125 gms sultanas, coarsely chopped 4 cloves garlic, finely chopped -1 dried red chillie, crumbled tsp. cayenne pepper, or to taste 3 tbs. cider or raspberry vinegar, or to taste Salt, to taste 3 tbs. water, plus extra if needed PREPARATION: 1. Combine the tomatoes with the sugar, sultanas, garlic, chillie, cayenne, vinegar and salt. Process until it is a slightly chunky mixture, adding water as needed to give the right consistency. 2. Bring the mixture to the boil in a small pan and cook for a few minutes to allow the flavours to mingle. Leave to cool. 3. Season with extra vinegar, cayenne, salt and sugar to taste.

THAI DIPPING SAUCE

This sauce gets its kick from simmering the Chipotle chillie, a smoky dried chillie that harbours the heat of hell. It is an ideal sauce to brush on ribs towards the end of cooking. INGREDIENTS: 1 onion, coarsely grated 3-5 cloves garlic, finely chopped 4 tbs. Worcestershire sauce 250 gms ketchup 4 tbs. molasses sugar 2-3 dried chipotle chillies 275 ml beer, or extra if needed 250 ml water, plus extra if needed 1 tsp. dried mustard 1 tsp. mild red chillie powder 1 tsp. ground cumin Salt and black pepper 4 tbs. cider vinegar PREPARATION: 1. Mix together the onion, garlic, Worcestershire sauce, ketchup, molasses sugar, Chipotle chillies, beer, water, mustard, chillie powder, cumin, salt and pepper, and half the vinegar. 2. Bring to the boil, then reduce the heat and simmer for 30-45 minutes, or until it forms a thick sauce. If the mixture sticks or threatens to burn, add more water or beer. 3. When the sauce is thick and flavourful, add the remaining vinegar and taste for seasoning. Remove from the heat. 4. Slather this spicy, smoky sauce on ribs or steaks when they have almost finished cooking. Serve the remainder in a bowl for guests to help themselves.

SHE-DEVIL BARBEQUE SAUCE

This relish is an excellent accompaniment to barbequed meats. It will keep for up to 3 days in the refrigerator. INGREDIENTS: 3 large onions, thinly sliced 125 ml olive oil 3-4 tbs. dark brown sugar 90 gms raisins or dried cranberries 125 ml raspberry or cider vinegar, or to taste salt PREPARATION: 1. Cover the sliced onions with cold water and leave for 1 hour. Drain and dry on kitchen paper. 2. Heat the olive oil and sugar, stirring until the sugar dissolves. Add the onions and simmer until they go limp, about 15-20 minutes. 3. Stir in the raisins and the vinegar. Continue to simmer until most of the liquid has evaporated and the onions are soft and melting. 4. Season with salt and a dash of more vinegar if needed.

RED ONION & RAISIN RELISH

This chutney is the ideal accompaniment for barbequed fish. INGREDIENTS: 1 small onion, chopped 2 cloves garlic, coarsely chopped 15 gms butter 1 tsp. chopped ginger Pinch of ground ginger 1 green Jalapeno, Kenya or Serrano chillie, chopped Pinch of ground coriander 4 ripe tomatoes, diced 1-2 tsp. sugar Salt, to taste Dash of vinegar, to taste PREPARATION: 1. Saut the onion and garlic in the butter until softened, then add the ginger, ground ginger, chillie and coriander. 2. Stir for a few minutes to blend flavours, then add the tomatoes and sugar and cook over a medium-hot heat for 3-5 minutes, or until it forms a sauce. 3. Season the chutney to taste with salt and vinegar. Serve at room temperature.

TOMATO & GINGER CHUTNEY

INGREDIENTS: 140 gms pickled beetroot, diced 1 onion, diced 3 cloves garlic, coarsely chopped 2 tomatoes, diced 125 gms sugar tsp. salt Scots bonnet or other hot chillie, chopped 1 tsp. dried mint 4 tbs. red wine vinegar 2 tbs. currant 1 tbs. tamarind paste tsp. ground coriander 1 tsp. curry powder Juice of lemon PREPARATION: 1. Place the vegetables, sugar, salt, chillie, mint, vinegar and currants in a small pan. 2. Bring to the boil, then lower the heat and simmer until the liquid is nearly evaporated and the vegetables have become almost jam-like. 3. Stir in the tamarind paste, coriander, curry powder and lemon juice, and remove from the heat. Serve at room temperature.

BEETROOT CHUTNEY

INGREDIENTS: 1 green mango, slightly under-ripe, peeled and diced 1 tbs. sugar, or to taste tsp. salt, or to taste small red Thai chillie, very thinly sliced small green Thai chillie, very thinly sliced PREPARATION: Toss the diced mango with the sugar, salt and chillies. Serve with grilled fish or kebabs.

THAI GREEN MANGO RELISH

INGREDIENTS: 2 guavas, peeled and diced 1 small apple, peeled, cored and diced Dash of lemon juice Pinch of sugar, to taste PREPARATION: Combine all the ingredients and chill until ready to serve.

GUAVA-APPLE RELISH

INGREDIENTS: 250 gms yoghurt cucumber, finely diced 2-3 cloves garlic, finely chopped 2 tbs. chopped fresh coriander or parsley 2 tsp. chopped fresh mint Salt, to taste Pinch of cayenne, optional PREPARATION: Combine all the ingredients in a bowl and keep chilled until ready to serve. Sprinkle with a pinch of cayenne, if liked.

CUCUMBER-YOGHURT RELISH

INGREDIENTS: 150 ml cider or fruit vinegar 1 onion, chopped 1 tbs. water 1 tsp. ground ginger Zest of orange, chopped tsp. salt Pinch of ground cinnamon 1 clove garlic, finely chopped Pinch of crushed, dried, red chillie peppers 125 gms light brown sugar 2 small ripe pears, peeled and diced 1 tart green apple, diced 3 tbs. sultanas, dried cherries or dried cranberries 2 tomatoes, diced Scots bonnet or other hot chillie, chopped PREPARATION: 1. Mix together 125 ml of the vinegar, the onion, water, ginger, orange zest, salt cinnamon, garlic and crushed chillie peppers in a small pan. Bring to the boil. 2. Add the sugar, pears, apple, sultanas, tomatoes and chopped chillie, then reduce the heat to a slow simmer. 3. Cook until the fruit is soft and the liquid has almost evaporated. Adjust the sweet-sour balance, adding the remaining vinegar to taste. 4. Leave to cool and serve at room temperature, or pour into sterilized jars while hot and seal. The chutney will keep sealed for up to 1 year.

MIXED FRUIT CHUTNEY

This relish is delicious with pork, duck or chicken. INGREDIENTS: 1 pineapple, about 1 kg, peeled, cored and diced red pepper, cored, deseeded and diced lemon, thinly sliced tsp. salt 1 tsp. ground cinnamon 175 gms Demerara sugar 175 gms white sugar Scots bonnet or other hot chillie, chopped tsp. ground allspice 3 tbs. white wine vinegar or fruit vinegar 2 tbs. currants tsp. cumin seeds PREPARATION: 1. Place all the ingredients, except 1 tbs. of vinegar, in a pan and bring to the boil. 2. Reduce the heat and simmer until the fruit is cooked through and the liquid has nearly evaporated. 3. Adjust the sweet-sour balance, adding the remaining vinegar to taste. Leave to cool and serve at room temperature, or pour into sterilized jars while hot and seal. The chutney will keep sealed for up to 1 year.

PINEAPPLE & RED PEPPER CHUTNEY

INGREDIENTS: 3 large red onions, peeled and sliced crossways 4 tbs. olive oil 6 dried bay leaves, crumbled or tsp. herbes de Provence tsp. marjoram Pinch of ground allspice 125 ml vinegar 1 clove garlic, finely chopped 1 tbs. dark brown sugar, or to taste Large pinch of cumin seeds Salt, to taste PREPARATION: 1. Slice the onion slices into rings and mix with the other ingredients, turning to coat well. Tate for seasoning, then leave for 1-3 hours at room temperature, or overnight in the refrigerator. 2. Serve the pickle immediately, or spoon into a sterilized jar and seal. It will keep for up to 1 year.

PICKLED ONION RINGS

INGREDIENTS: 250 gms pinto beans 1 onion, coarsely chopped 125 ml She-devil barbeque sauce 1 rasher bacon, optional PREPARATION: 1. Cover the pinto beans with cold water and leave to soak overnight. 2. Drain the beans, return to the pan and cover with fresh water. Bring to the boil, then reduce the heat and simmer for about 2 hours, or until beans are tender. 3. Combine the beans and their cooking liquid with the onion and the barbeque sauce and place in a cooking pan that can withstand the heat of the barbeque. Top with bacon rashers, if using, then cover. 4. Bake over a cool part of the barbeque for about 1 hour, or long enough for the beans to absorb the smoky scent of the sauce. Remove the lid, return the pan to the barbeque without a cover to let some of the liquid evaporate.

CAMPFIRE BEANS

INGREDIENTS: 500 gms spaghetini a selection of chargrilled vegetables, such as fennel bulb, red pepper, courgette slices and aubergine slices, cut into bite-sized pieces 3 tbs. olive oil 3 tbs. tomato passata 3 cloves garlic, finely chopped 10 sun-dried tomatoes in oil, drained and diced Handful of fresh basil leaves, chopped coarsely Freshly grated Parmesan or Pecorino PREPARATION: 1. Cook the spaghettini in salted, boiling water until it is al dente, and then drain. 2. Meanwhile, heat the chopped barbequed vegetables (and any juices) with olive oil and tomato passata. 3. Toss the pasta with the vegetables, garlic and sun-dried tomatoes. 4. Serve immediately, sprinkled with chopped basil and cheese.

MEDITERRANEAN VEGETABLES WITH SPAGHETTINI

Refried beans, frijoles refritos, are excellent prepared from dried pinto beans, but if you are short of time, use a 400 gms can of refried beans. Add enough water to give the right consistency and heat over the barbeque. The beans are a traditional accompaniment with Fajitas. INGREDIENTS: 400 gms cooked pinto beans plus about 125 ml of the cooking liquid 4 tbs. vegetable oil 1 onion, finely chopped Salt, to taste tsp. ground cumin Large pinch of mild chillie powder 250 gms grated cheese, such as mild Cheddar or Pecorino PREPARATION: 1. Mash the cooked pinto beans into the cooking liquid with a potato masher, leaving about a third of the beans whole or partially whole to give a chunky textured puree. 2. Heat the oil in a large pan, add the chopped onion and saut until softened. Add salt to taste, sprinkle with cumin and chillie powder, and then add about 125 ml of the bean mixture. 3. Cook over a high heat until the mixture thickens and reduces in volume, then add more pureed beans, stirring and mashing as you cook. 4. When all the beans have been added and the mixture has formed a thick puree about the consistency of fromage frais, it is ready. 5. Sprinkle the bean puree with the cheese and heat until the cheese melts. (do this on the barbeque for an extra smoky scent.) 6. INGREDIENTS: 1 onion, chopped 4-5 cloves garlic, finely chopped 1 tbs. olive oil tsp. ground cumin tsp. mild chillie powder tsp. paprika 250 gms diced tomatoes, fresh or canned 1 litre stock a selection of chargrilled vegetables cut into bite-sized pieces tsp. dried oregano salt and black pepper Tabasco or other hot chillie sauce, to taste 300 gms white cheese, such as Wensleydale or Pecorino, sliced 1 tbs. chopped fresh coriander Juice of 1 lime 4 big handfuls tortilla chips PREPARATION: 1. Lightly saut the onions and garlic in olive oil until softened, then sprinkle in the cumin, chillie and paprika and cook for a few minutes longer. 2. Add the tomatoes, stock and barbequed vegetables, then bring to the boil. Reduce the heat and simmer for 15 minutes. 3. Season with oregano, salt and pepper, and Tabasco. Then place some cheese in each bowl and ladle the hot soup over. Sprinkle with coriander and slime juice. Serve immediately, topped with a handful of tortilla chips.

REFRIED BEANS

BARBEQUED VEGETABLE TORTILLA SOUP

INGREDIENTS: 90 gms almonds, slivered or whole 60 gms butter 60 gms spaghetti, broken up 2 onions, thinly sliced lengthways tsp. ground cinnamon tsp. ground cumin 250 gms long-grain rice 500 ml hot chicken stock 100 gms raisins PREPARATION: 1. Saut the almonds in 15 gms butter until golden brown. Remove from the pan and drain. 2. Add another 15 gms butter and brown the spaghetti lightly. Remove from the pan and drain. 3. Saut the onions in another 15 gms of butter until soft and golden. Sprinkle with half the cinnamon and cumin. Remove from the pan. 4. Saut the rice in the remaining butter until golden, about 3-4 minutes. Add the hot stock, raisins and the remaining cinnamon and cumin. Cover and cook over a low heat until the rice is half done. 5. Add the spaghetti to the rice, cover and cook until the rice and spaghetti are al dente. Fork in the onions and serve topped with almonds.

MIDDLE EASTERN SPICED PILAFF

INGREDIENTS: 1.5 kgs potatoes, peeled 250 ml milk 1 bulbs garlic, separated into cloves but unpeeled 2-3 spring onions, thinly sliced 125 gms butter, or to taste Salt and black pepper PREPARATION: 1. Cook the potatoes in salted boiling water until they are just tender, then drain. 2. Meanwhile, bring the milk to the boil with the garlic. Reduce the heat and simmer till the garlic is tender, about 20 minutes. Pass the garlic cloves through a sieve. Discard the skins. 3. Mash the potatoes with the milk and garlic. Mix in the spring onions and two-thirds of the butter. Season and serve with the remaining butter on top.

GARLIC & SPRING ONION MASH

INGREDIENTS: a selection of chargrilled vegetables Classic Vinaigrette 1 clove garlic, finely chopped 2 shallots or small onions, finely chopped 1 tbs. chopped fresh herbs Salt and black pepper PREPARATION: Dice the vegetables and toss with the vinaigrette. Add the garlic, shallots and herbs, and season.

ROASTED VEGETABLES VINAIGRETTE

Polenta, poured onto a flat plate or board, is cut into slabs and cooked over the open fire throughout much of the Balkans and Northern Italy. Serve with sausages, poultry or any hearty meat dish, or top with morsels of prosciutto, cheese and herbs for a tasty snack. INGREDIENTS: 200 gms dried polenta Salt to taste 2-3 tsp. finely chopped fresh rosemary 90 ml melted butter or olive oil, plus butter to grease Freshly grated Parmesan, to taste PREPARATION: 1. Cook the polenta in salted water according to package directions, then stir in the rosemary. 2. Meanwhile, butter a large shallow tin. Pour in the hot polenta and spread evenly. Leave to cool. 3. Light the barbeque or preheat a gas barbeque. 4. When cool, cut polenta into diamonds, fingers, rounds or any other shape you like. 5. Brush the polenta pieces with the melted butter or olive oil, then cook over hot coals until they are slightly browned with marks from the grill. Sprinkle with Parmesan and serve immediately.

ROSEMARY POLENTA

INGREDIENTS: 250 gms Chinese rice noodles soya or fish sauce, to taste 2 tbs. vegetable oil 3 spring onions, thinly sliced cucumber, diced red pepper, diced Chinese or other chillie paste, to taste juice of lime 45 gms dry-roasted peanuts PREPARATION: 1. Cover the noodles with boiling water and leave to soften for about 5 minutes. Rinse in cold water. 2. Bring a pan of water to the boil and add the softened noodles. Cook until just tender, about 3 minutes. Drain and rinse in cold water. 3. Mix together the soya or fish sauce, vegetable oil, spring onions, cucumber, pepper, chillie paste and lime juice. Toss with the noodles. 4. Serve the noodles sprinkled with peanuts.

SOUTHEAST ASIAN NOODLE SALAD

Serve with a hearty meat dish, such as All-American Ribs. INGREDIENTS: 250 gms small pasta, such as conchigliette or tubetti 2 stalks celery, chopped 3 spring onions, thinly sliced red pepper, cored, deseeded and diced onion, chopped 1 tomato, diced 1 tbs. chopped fresh parsley tsp. paprika 125 gms mayonnaise 3 tbs. mild French Mustard Salt and black pepper PREPARATION: 1. Cook the pasta in boiling salted water until al dente, then drain. Rinse the pasta in cold water and drain well again. 2. Toss the pasta in a bowl with the remaining ingredients. Chill until ready to serve.

MACARONI SALAD

INGREDIENTS: cucumber cut into julienne strips 1 carrot, coarsely grated 1/4 head red cabbage, thinly sliced 1 green mango, peeled, stoned and cut into strips 2 spring onions, thinly sliced 1 tbs. chopped fresh coriander - green Thai or other hot chillie, to taste, finely chopped 1 tbs. soya sauce 3 tbs. rice, cider or fruit vinegar 2 tbs. sugar, or to taste 45 gms dry roasted peanuts PREPARATION: 1. Mix together the cucumber, carrot, red cabbage, mango, spring onions, coriander and chillie in a bowl. 2. Just before serving, mix the soya sauce with the vinegar and sugar. 3. Pour the dressing over the salad and toss well, then sprinkle with peanuts.

CUCUMBER, CARROT, RED CABBAGE & GREEN MANGO SALAD

INGREDIENTS: 1 grapefruit, sliced 2 oranges, sliced 1 red pepper, cored, sliced or diced 3 cooked beetroots, diced, optional 1 bunch watercress 2 tbs. olive oil 1 tbs. raspberry vinegar PREPARATION: Arrange the fruit, pepper, beetroot, if using, and watercress on a platter, or toss together in a salad bowl. Sprinkle with olive oil and vinegar and serve immediately.

WATERCRESS, GRAPEFRUIT, ORANGE & RED PEPPER SALAD

The simplest, freshest accompaniment to almost any barbequed food is a plate of crisp, fresh raw vegetables and herbs. Your choice will determine the accent of the meal. Sprinkle with Classic Vinaigrette, if liked. INGREDIENTS: Fresh coriander, dill, spring onions and mint; or fresh tarragon and frisee lettuce leaves; or fresh coriander, mint and green chillies; or mixed green leaves, fresh basil and rosemary; or red peppers, thinly sliced onions, chillies, shredded lettuce and lemon juice; or bean-sprouts, peppers spring onions, thinly sliced celery and fresh coriander; or parsley, sweet marjoram and a fennel bulb, thinly sliced.

A PLATE OF GREENS & HERBS

Brining produces moist succulent beef of pork with a silky texture. INGREDIENTS: 125 gms sugar 4 tbs. coarse sea salt 10 each of coriander seeds, juniper berries, black peppercorns 5 bay leaves 1 sprig thyme 5 litres water PREPARATION: 1. Heat all the ingredients until sugar and salt dissolve. Cool, then pour over the food to be brined. 2. Leave for 3 days, then rinse the food well and dry. Rub with olive oil before placing on the barbeque.

BRINING