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Tefal.com > TEFAL magazine > Hot topics > Barbecue Close-up > Successful barbecue
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From fire-fighting to electric barbecue…
Cooking over an open fire is the most ancient and primitive cooking method known to man.
Nevertheless, it has survived the centuries, losing none of its delicious qualities.
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Whichever type of meat you decide on, always choose cuts that are really suitable for grilling, which usually means pieces of meat with small veins of fat: lamb spare ribs, loin of pork, veal chops or spare ribs and, for beef, entrecôte steaks, rib, flank and topside. |
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| Real barbecue fans should make sure they have a full range of oils (groundnut, olive and nut), vinegars (distilled, red wine, sherry and balsamic) and the right fresh herbs to season them with (tarragon, rosemary, thyme, basil, bay leaves, etc.). You’ll also need some peppers, garlic, onions and spices (star anis, cloves, cumin seed, fennel seeds, peppercorns, etc.). All you need to do then is concentrate on creating your most original and inventive marinades. |
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Marinades give meat such wonderful flavours, tenderise it and prevent it drying out during cooking. Let your meat marinade for at least an hour, turning it regularly, but don’t forget to add something acid to the mixture – lemon, vinegar or white wine perhaps – which will penetrate the fibres of the meat. |
 Aniseed marinade:
Based on groundnut oil, lemon juice, lime juice and star anis: perfect for fish (cod, hake, etc.).. |
 Japanese version:
With soy sauce, sesame oil, sake, thinly sliced onions, garlic and grated ginger: ideal with every kind of fish.
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 Spicy variant:
Based on white wine, vinegar, peppers, onion, parsley, thyme, ground pepper, ginger and allspice: great with red meats.
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 Caribbean version:
For fish or chicken kebabs, try a marinade of coconut milk with a little oil, sliced lemon, lemon zest, saffron, cayenne pepper and curry powder. |
 Italian/Tunisian version:
Based on olive oil, chopped basil leaves, harisse, crushed garlic cloves and lemon juice: great with chicken and fish.
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 Mediterranean version:
Based on olive oil, lemon juice, rosemary and ground pepper for lamb kebabs.. |
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 Fresh herb variant:
Based on olive oil, lemon juice, fresh thyme, bay leaves, coriander, cloves and ground pepper for pork and chicken. |
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A really tasty kebab demands a careful choice of ingredients. It is vital that you use ingredients that all need the same cooking time. Here are a few suggestions for really tasty combinations:
 Mushrooms wrapped in bacon.
 Cubes of fennel and dried apricots (or other dried fruit) previously soaked for 15 minutes in a little warm water. Brush with olive oil before putting the kebabs on the barbecue.
 Cubes of loin of pork sprinkled with sugar, diced bacon, spring onions and prunes.
 Cubes of turkey breast with cherry tomatoes.
 Cubes of duck breast with dried figs.
 Chicken breast marinated in lemon juice, ginger, curry powder, peppers and oil before being skewered onto kebab sticks with slices of lime.
 Slices of black pudding with quartered golden delicious apples..
 Cubes of fresh tuna sprinkled with thyme and bay-flavoured oil, with chipolata sausages.
 Grapes, cubes of monkfish and chunks of apple. Sprinkle with Cayenne pepper just before serving.
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Figs, bananas, peaches and apricots are all delicious roasted. All you need to do is brush them lightly with honey or sprinkle them with sugar before skewering them onto kebab sticks.
A few suggestions:
 High summer:
With quartered apricots and figs, brushed with a little rosemary honey.
Serve with almond biscuits and a bowl of tutti-frutti ice-cream. |
 Italian pears:
With quartered pears and chunks of celery, brushed with slightly-salted butter and sugar.
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 A taste of autumn:
With quartered apples and sugar-coated grapes. Top with calvados-flavoured milk jam just before serving.
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 A touch of spice:
With quartered tinned peaches and chunks of lightly-spiced stale bread.
Serve with custard flavoured with cardamom.
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 Mmmm, these are great!
Carefully split open some un-peeled bananas lengthways and spread in some Nutella, as if you were buttering a sandwich. Then just grille them and watch the kids come running!
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As an accompaniment:Lay out some oil-preserved vegetables (lemon, tomatoes, peppers), gherkins, caramelised silver-skin onions, tapenade, pesto, grain mustard, etc. And some sauces: a green sauce of olive oil and chopped fresh herbs, a light sauce of fat-free soft white cheese, mint and cucumber, and a mild mustard and curry paste sauce. Not forgetting the chutneys: tomato and mint, fruit and spice (mango, fig, etc.). A few TEFAL recipes:- Barbecued sweetcorn- Breast of chicken with diable sauce- Hawaiian pork kebabs- Lamb chops with basil- Marinade- Salmon and curry kebabs- Salmon with creamy mint sauce
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