Battle of the BBQ

Reader, I have a confession. I am a competitive person. It’s something that’s taken me years to accept about myself. I spent so long saying “No, no, don’t be silly I’m not a competitive person”. The word competitive for me had connotations of playing monopoly with my family and it ending in earth shattering arguments due to both Father and Brother being overtly determined to win.

However, since I’ve grown older and supposedly wiser I’ve accepted that a bit of competitiveness is no bad thing. Don’t get me wrong, I won’t be throwing the tiny monopoly dog at my fellow players anytime soon but a healthy level of wanting to be good can be useful.

So. Lovely Boy made his first mistake this week. He challenged me to a BBQ off. Silly, silly boy. I told friends that he was attempting to do this and all of their faces crumpled in a mixture of pity and fear for him, nearly always followed by a “Ooooooo that’s a mistake”.  However, he’d sparked the competitive streak in me and even though I knew his lovely blue eyes would be staring at me forlornly when I won and there was a distinct possibility that due to me being a bossy madam I was about to ruin something that had only just begun. I didn’t care.

It’s a truth universally known that it isn’t Christmas in the Lawlor household without a BBQ’d Turkey. It’s become the stuff of legend. Our family regularly reminisce about that first fateful Christmas my Father threw his toys out of the pram and decided our RAF oven was just too small so was going to BBQ it, Mother retreated to the kitchen, bottle of Verve Clique in hand, Uncles gathered round in awe to watch man light fire and cook, both of the Granny’s were proclaiming to the heavens that they’d never get fed. They did. We’ve never looked back since. Therefore, I have no fear of BBQ’s, I know that meat, fish and veg can all be treated to the BBQ way and taste great.
We drew our lines in the sand and took each other on in an epic battle of a who’s who of BBQ’s. I chose a garam masala chicken and a coriander lemon mackerel and he chose a marinated rosemary lamb.

Friends bought so much food that our table was groaning underneath the load (a highlight being the Venezuelan Arepas) and I’ve been eating BBQ leftovers for the last week.

Here’s a few of my favourite BBQ related recipes.

Oh, and who won the battle of the BBQ? I think we can safely say we drew and he didn’t run for the hills when he saw my competitive face. Next time though…..

Garam Masala Chicken:

12 chicken drumsticks- skin on

3/4 pot of natural yoghurt

3 tablespoons of garam masala

Large bunch of coriander, torn, stalks and leaves

2 tablespoons of dried mint

2 table spoons of paprika

1 tablespoon of cayenne pepper

1 table spoon of chilli flakes (optional, depends if you can handle the heat)

Salt

Pepper

  1. Grab a massive metal bowl
    I mean massive. Big enough to fit all your chicken in and maybe the kitchen sink
  2. Tip yoghurt into bowl, add garam masala, mint, paprika, salt and pepper, stir until all incorporated and goes a lovely orangey colour
  3. Add in dried mint and coriander
  4. Place chicken in bowl and using your hands smoosh everything all together
    Aren’t you glad you followed my tip and used a massive metal bowl
  5. Cover with cling film and leave overnight to infuse
    Try not to wrap yourself in cling film at the same time. Happens worryingly often to me
  6. Uncover in time for BBQ, wipe off some of the excess yoghurt from the drumsticks (not all of it, but enough so that it’s not completely soaked in yoghurt or it’ll burn and that’s proper annoying to clean), sprinkle with cayenne pepper, some more salt, pepper and chilli flakes if you like it extra spicy and BBQ until cooked through
    Or this is what I normally do. However, Lovely Boy decided to take my chicken out and BBQ it without consulting me. Mistake.
  7. Serve with raita and some more coriander sprinkled on top.

Coriander Mackerel:

2 whole mackerel, gutted but still with skin, head, eyes and all

Large bunch of coriander

2 garlic cloves

1 whole lemon

Glug of olive oil

Salt flakes
Pepper

  1. Chop large bunch of coriander finely, stalks and all
    The stalks actually have the best flavour
  2. Chop garlic cloves finely (or if you can’t be bothered Very Lazy Garlic is pretty darn good)
    I can very rarely be bothered
  3. In a medium bowl mix coriander, garlic, olive oil, some of the salt flakes and pepper
  4. Slice lemon into rings then chop rings in half
  5. Take mackerel and stuff in the centre with the coriander mixture and the half rings of lemon
    Scare all your guests by wiggling then mackerel at them. People love it when fish still have heads
  6. Wrap tightly in kitchen foil
    Don’t let a guest who’s had one too many beers help. It will not be tight enough
  7. Place directly into slightly cooled coals, it shouldn’t take long at all. You’ll know it’s ready as the fish with flake away easily from the bone
  8. Serve with some sea salt flakes sprinkled over and some more fresh chopped coriander
    If it makes it that far

Marinated Lamb

8 Lamb Cutlets

Olive Oil

2 cloves of garlic

1 bunch of mint

4 springs of rosemary, leaves finely chopping

Walt and Pepper to season (Yes I know it’s spelt wrong, however I’m just repeating the exact recipe on the channel 4   website)

  1. Simply chop the mint and place all ingredients in a dish to leave to marinade over night
    I’m not being funny right but my recipes are way harder, therefore I should have won
  2. BBQ for around 5 minutes on each side and leave to rest before eating
    Or just eat straight off the BBQ because you can’t wait

 

Yorkshire Blue Potato Salad:

Bag of Jersey Royal Potatoes

Mayonnaise (Personally I use Hellmanns)
White wine vinegar

Olive Oil (extra virgin if you have it)

Fresh chives

Bulb of Smoked Garlic

Yorkshire Blue Cheese

1 red onion

  1. Pre heat oven to 200. Boil Kettle. Chop Jersey Royals into halves or quarters (depends how chunky you like your salad) and part boil for around 5-8 minutes
  2. Drain off potato cubes and tip into a roasting tin, section off the smoked garlic into cloves and scatter over roasting tin, skin still on. Cover everything in the tin with a healthy glug of oil, season and roast until potatoes are slightly crispy and the garlic is squishy
    Don’t eat all the potatoes however tempting they look
  3. Leave the potatoes to cool until room temp. De skin garlic, place in a food blender and blend until a smooth garlic paste is formed
  4. In a large bowl whisk mayo, white wine vinegar and oil. Measurements for this is tricky as it’s all down to personal taste, if you prefer it more vinegary or mayo-y. At first it will look like the mixture has split and you’ll think I’m insane however just keep whisking and maybe add a tiny bit more mayo and it will form a silky sauce
    Vinegary-Mayo-y I’m so technical I know

  5. Chop red onion incredibly finely
    Have an argument with sous chef about what ‘finely’ means
  6. Snip fresh chives into the mayo mixture and add red onion, stir until combined
  7. Add in roasted potatoes, stir gently so as not to break the potatoes and to finish crumble Yorkshire Blue Cheese over the top
    If you haven’t eaten all the blue cheese already
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