Pasta with goat’s cheese, lemon and broccoli

Serves 4


Ingredients


400gr broccoli and stems, trimmed

400gr dried linguine or spaghetti if you like

Sea salt and freshly ground black pepper

3-4 tbsp extra virgin olive oil, plus extra to drizzle over once dish is prepared

Juice and zest of 1 lemon

200gr soft goat’s cheese with a firm rind, cut into cubes

Handful of fresh oregano or marjoram leaves

Finely grated Parmesan, to serve (optional)


Method

1) First boil the broccoli for about 4 minutes until tender. If you are not using the broccoli straightaway, make sure you cool it in an ice water bath to stop it from over cooking. Make sure to drain and pat completely dry with kitchen paper before using it in the dish.

2) Boil the pasta in a large pot of salted water until al dente, about 7 minutes (the Italians recommend 1 liter of water per 100gr of pasta). Reserve a little of the cooking water, drain the pasta and return it to the pot with the reserved water and back on the heat. Add the extra virgin olive oil, lemon juice and half the lemon zest.

3) Toss the pasta well and add the broccoli, goat’s cheese and half the oregano. Make sure not to leave on the heat too long, we just want to warm everything through. Pile the pasta on to your plates and sprinkle with the remaining lemon zest and oregano leaves. Drizzle with a little oil and sprinkle with Parmesan, if using, and serve immediately.


BON APPETITE...!!!

Meatballs in tomato sauce

 

 

Serves 6

The meatballs and tomato sauce freeze well, so what I often do is double up the quantities to have a meal ready on stand-by for a hungry family. You can use a variety of herbs in the mince mixture, sage, thyme or rosemary also work well.


Ingredients


500 gr. minced beef

500 gr. minced pork

50 gr. fresh breadcrumbs

100 ml milk

1 medium onion, finely chopped

3 garlic cloves, crushed and finely chopped

3 tbsp olive oil

4 tbsp freshly grated parmesan

A splash of white wine

zest of 1 lemon

Handful of mint and parsley, leaves finely chopped

Plain flour



For the tomato sauce


2 tbsp olive oil

1 medium onion, finely chopped

3 garlic cloves, finely chopped

1½ tsp ground cumin

½ tsp chili flakes

1 tbsp tomato purée

800 gr. chopped tomatoes

250 ml dry white wine

Small bunch of basil

1 tbsp freshly chopped oregano

Sea salt and freshly ground black pepper


Method:


1) Heat the oven to 200˚C/390˚F/Gas 6

2) Soak the breadcrumbs in the milk.

3) To make the sauce, heat the oil in a large pan and sauté the onion for about 5 minutes until soft but not colored. Add the garlic and stir over a medium heat for 1-2 minutes. Add the cumin and chili flakes and cook for 30 seconds more. Deglaze the pan with the white wine and stir in the.tomato purée, chopped tomatoes, basil, oregano and seasoning, then bring to the boil. Reduce the heat and simmer for about 30 minutes until rich and thick.
 
4) While the sauce is simmering, prepare the meatballs. Fry the onion and garlic in one tablespoon of the oil for 5 minutes over a medium heat, deglaze with the splash of wine and let the wine reduce. Tip into a bowl and leave to cool. When cold, stir in the breadcrumbs, along with the mince, parmesan, lemon zest and herbs. Season generously, then mix well.

5) Shape the mince mixture into large meatballs. Heat the remaining oil in a sauté pan, lightly coat the meatballs in the flour and brown the meatballs on all sides for about 5 minutes. Pour the tomato sauce into a baking dish and place the meatballs on top. Cover loosely with foil and bake in the oven for about 10-15 minutes. Remove the foil and return to the oven for 5 more minutes. Serve with basmati or pasta, tagliatelle, a good sprinkling of grated parmesan and a few parsley leaves.

Bon appetite!!!

Five spice steaks with a carrot and star anise puree

By George Koutsivitis

Serves 4

This dish is incredibly easy to make and a very interesting, healthier alternative to the usual steak and fries most of us are used to. Chinese five-spice powder really transforms and lifts the flavor of rib-eye steaks, this helps make them a suitable match for the carrot and star anise purée.


Ingredients


4 thick rib-eye steaks, 200-225gr. each

Olive oil, to drizzle

Few knobs of butter


For the carrot and star anise purée


450gr. carrots, peeled and sliced

25gr. butter

250ml vegetable or chicken stock

2.5cm piece ginger, peeled and grated

2 star anise

Sea salt and freshly ground black pepper


Method


1) First, make the carrot and star anise purée. Put all the ingredients into a saucepan and bring to a simmer. Stir once or twice, then cover the pan with a lid and cook over a low heat for 20-30 minutes until the carrots are really tender.

2) Remove and discard the star anise. Transfer the carrots and pan juices to a food processor and blend to a thick purée. I like the consistency to be slightly coarse and rustic, but you can blend it longer for a smoother result if you prefer. Taste and adjust the seasoning with a little salt and pepper, then return to the pan and reheat, if necessary, before serving.

3) Heat a large frying pan over a medium heat until hot. Mix the five-spice powder with a little salt and pepper. Use to season both sides of each steak, then drizzle over a little olive oil and rub to coat evenly.

4) Add the steaks to the pan and fry for 2-3 minutes on each side, adding a few knobs of butter and basting the steaks during the last minute of cooking. If you like your steak medium rare, it should feel slightly springy when gently pressed; medium steaks will feel a little firmer.

5) Transfer the steaks to a warmed platter and leave to rest for about 5 minutes before serving with the carrot and star anise purée

Enjoy….

Sweet Pork and Bean Stew

by George Koutsivitis

Serves 4 - 6

This wonderful pot stew is perfect as a winter warm me up. Works wonderfully on damp rainy days like we have here in Athens today… The pork belly used in this recipe lends itself to a sweet and slightly tart sauce, which helps to counteract the richness of the meat. This is a great dish, and I truly recommend that you all try is one out. Serve with warm bread to soak up the tasty sauce… ;)

Ingredients

1-1.2kg boneless pork belly (ideally a leaner piece)

Sea salt and black pepper

1 tbsp olive oil

200g dried haricot beans, soaked overnight in cold water (the beans we Greeks use for Fasolada)

500ml medium cider

600ml chicken stock

1 small onion, peeled

8 cloves

1 tbsp tomato purée

4-5 tbsp honey, to taste

2 tbsp Worcestershire sauce

1 bouquet garni (bay leaf, few thyme and parsley sprigs, tied together)

2 leeks, trimmed

1 celery stick, trimmed

3 medium carrots, peeled


Method

1) Remove the rind from the pork belly. Cut the meat into bite-sized cubes and season with salt and pepper. Heat a wide frying pan, then add the oil and brown the pork in several batches, allow about 2 minutes on each side. Please do not attempt to brown it all at once, you will not get the desired result…

2) Drain the beans and add to the pan with the browned meat. Pour in the cider and stock and bring to a simmer, then skim off the scum from the surface. Add the onion studded with the cloves, the tomato purée, the honey, Worcestershire sauce and your bouquet garni. Partially cover the pan with a lid and simmer slowly for 2 - 2½ hours until the beans and pork are just tender, giving the mixture an occasional stir.

3) Thinly slice the leeks, celery and carrots. Skim off the fat from the surface of the stew, then add the vegetables with some seasoning. Give the mixture a stir. Simmer for another 20 – 25 minutes until the vegetables are just tender. Check the seasoning before serving...

Stuffed chicken legs wrapped in bacon and served on a broad bean risotto

Serves 6

Ingredients

Chicken

• 6 boned-out chicken legs or thighs
• sea salt and pepper
• approximately 24 strips of streaky bacon
• 3 tbsp olive oil
• 1 tbsp sherry vinegar
• 2 tbsp Marsala
• ladleful of brown chicken stock

Stuffing

• 350g good-quality pork sausage meat
• handful of skinned pistachio nuts, roughly chopped
• 1 egg yolk
• 4 thyme sprigs, leaves stripped and chopped
• handful flat parsley, chopped

Risotto

• 400g risotto rice (such as arborio or carnaroli)
• 1 litre brown chicken (or vegetable) stock
• 150g shelled broad beans
• 150g peas (or petits pois), thawed if frozen
• 50g freshly grated Parmesan, plus extra shavings to serve
• 25g butter, cut into cubes
• handful fresh chives(optional), chopped
• sea salt and freshly ground black pepper


Method

1. To make the stuffing, mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper.

2. Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about four bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken.

3. Cut six very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seal. Roll back and forth to even the shape. Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25-30 minutes, until the chicken is cooked. Allow to cool in the foil, then refrigerate for 30 minutes (this helps the bacon to ‘set’ around the chicken). Remove the foil and pat dry to remove any excess moisture.

4. To make the risotto, wash the rice in cold water and strain off. Put into a pan with 500ml of chicken stock, 500ml water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down.

5. Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place.

6. Deglaze the pan with the sherry vinegar, then add the Marsala and stock. Let bubble to reduce by half, then skim off excess fat and check the seasoning.

7. To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if is al dente, adding a little more stock if it needs a bit more cooking. Add the broad beans, peas, Parmesan and a few knobs of butter. Cook for a further few minutes until the beans are tender. Season to taste. Finally add the fresh chives if desired.

8. Cut the chicken into thick slices and arrange over the risotto. Pour over the Marsala mix and serve immediately.

Peppered lamb steaks with green bean, red onion and pecorino salad

By George Koutsivitis

Summer time is upon us my friends, it is hot and beautiful outside! I’m sure that the last thing anyone wants is to be stuck in a kitchen cooking over a hot flame. I have a quick and easy recipe here for you for you to try, this dish is packed with flavor and can be made indoors or out. What more do you need? Well, if you're like me, then you probably want a park or garden picnic! Light and flavorsome food, good friends, music and refreshing drinks on a gorgeous day. Nothing can beat that...! If you are not planning on a picnic, then I suggest you serve the lamb warm. Otherwise, for a picnic, take the cooked steaks with you; slice them thickly and scatter on top of the salad before applying the dressing.

Ingredients

2 - 2½ tbsp black peppercorns

4 lamb leg steaks, each 250g (8 -9 oz)

2 tbsp olive oil

Method

1. Crush the peppercorns lightly, using a pestle and mortar, then tip into a sieve and shake to get rid of the fine dust. Tip the crushed peppercorns on to a plate and press both sides of the steaks on to the peppercorns to coat.

2. Heat the olive oil in a large frying pan. Add the lamb steaks and fry over a high heat for 2-3 minutes on each side. Remove from the pan and leave to rest for 5 minutes. If you are making this outside on your grill, then allow 2-5 minutes per side depending on how you like your steak cooked.

3. Slice the peppered lamb thickly and serve alongside (or on top of) the salad. Serve warm or cold, with crusty bread.

For the salad

400g green beans, trimmed

Sea salt and black pepper

1 red onion, peeled and thinly sliced

50g pecorino, freshly grated

2-3 tbsp extra virgin olive oil

Juice of ½ lemon

Method

1. Add the beans to a pot of boiling salted water and cook for 4 minutes or until just tender. Drain, refresh in cold water, pat dry with kitchen paper.

2. Put the onion in a colander, sprinkle with salt and leave for 5 minutes. Holding the colander over the sink, pour on a kettleful of boiling water to remove some of the onion’s acidity. Drain well and pat dry.

3. Toss the beans, onion and pecorino in a bowl. For the dressing, whisk together the olive oil, lemon juice and salt and pepper (or shake to emulsify in a screw-topped jar).

4. Drizzle the dressing over the salad to serve.

George

Grilled red mullet with warm Greek salad

By George Koutsivitis

For my first recipe to you, I decided to share a traditional Greek dish with a bit of a twist… The twist is that the salad is warm and not cold as most of us are accustomed to. Greek salad is one of those eternally popular summer dishes here in Greece. During this time of year (spring), I like to occasionally turn it into a warm salad, using courgettes (zucchini) instead of cucumber and grilling the vegetables before tossing them with feta cheese, olives and fresh oregano. It's delicious on its own, with bread, or as an accompaniment to grilled fish and chicken.

Ingredients:

8 x 100g red mullet or sea bream fillets, with the skin on
1 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper

For the salad:

6 large tomatoes on the vine
3 medium courgettes
2 garlic cloves, crushed
2-3 tbsp extra virgin olive oil
1 red onion, peeled and sliced into thin wedges
3 thyme sprigs, leaves picked
Splash of red wine vinegar
100g Kalamata olives, pitted
100g feta, diced
1 tbsp fresh oregano, chopped

Method:

1) Preheat the grill to its highest setting. Mark a cross at the bottom of each tomato with a sharp knife then put them in a heatproof bowl. Cover with boiling water, leave for 30 seconds, then drain and plunge into a bowl of cold water. Leave to cool, then drain again and peel away the skin. Cut each tomato into quarters then scoop out the seeds, pat dry with some kitchen paper.

2) Cut the courgettes into 1.5cm-thick slices and pat dry. Whisk the crushed garlic and extra virgin olive oil together. Brush the courgettes, red onion and tomatoes with the garlic oil, then scatter over a large baking sheet. Season with salt and pepper, sprinkle with the thyme leaves.

3) Grill the vegetables for 3 – 4 minutes per side. Remove them from the grill once they cooked and place them in a bowl. Toss in the vinegar, olives, feta and oregano. Check for seasoning and make sure to keep warm.

4) Rinse and dry the red mullet or sea bream fillets. Remove any pin bones from the fish; place them on a lightly oiled baking sheet, skin side up. Brush the skin with the olive oil and season. Grill for 3-5 minutes on each side or until just cooked through. Divide the salad between 4 serving plates and arrange 2 fillets on top to serve.

ENJOY...!

The Wonderful World of Barbequing III

-By George Koutsivitis-

Here is the final post that has to do with barbequing tips; I will be getting into a few barbequing recipes in the days to come. Ok then, let’s go... The simplest way to grill vegetables is to cut them length wise into thin slices (about 1/2 cm, 1/5 inch). Then, add salt and pepper, though this can be done during or after cooking. Everyone can add salt and pepper according to their own taste. I like to add coarse sea salt directly to the grilled vegetables. I enjoy crunching the tiny salt fragments with my teeth. For me, the taste of salt mixing with the vegetables in my mouth is an important part of an enjoyable dining experience.

Add olive oil to the vegetables and place them on the rack, on medium to high heat. You can also add herbs during this process. Grill 2-3 minutes on each side (according to the thickness of the vegetable). Remove from the heat and serve them with any entree you like, or you can simply eat the vegetables by themselves with one of my delicious sauces (see below). Raw fresh herbs and some balsamic vinegar are great, especially if sprinkled on the food at the last minute.

When using already cooked vegetables, cut the slices thicker (about 2.5 cm, 1 inch.)

Vegetables and fruits are great grilled on skewers (make sure they are dipped in water before using them, to prevent burning.) Here is a quick and simple idea... roll long slices of zucchini and eggplant and skewer them with chunks of mushrooms. Try adding a fresh clove of garlic on the skewer with the skin. Grill tomato halves on the side and then serve them together with the other skewered vegetables. Mash garlic on your plate (skin can be easily removed), mix with the tomatoes and add a tablespoon of extra virgin olive oil.

Best Vegetables for grilling:

Potatoes, zucchini, eggplant, artichokes, fennel, cauliflower, broccoli, green asparagus, carrots, endives, radishes, mushrooms, tomatoes, onions, pumpkin, bell peppers, squash, scallions and garlic (with the skin).

Best Fruits for grilling:

Figs, apples, pears, pineapples, bananas, chestnuts, peaches and kiwi.

Simple sauces that you can prepare quickly to serve with your vegetables:

1- Mix tapenade (olive paste) with olive oil until creamy. Serve as is or add the following according to taste: chopped basil leaves, diced tomatoes, crushed pistachio nuts, walnuts, lemon juice (or lemon cut in tiny dices) and chives.

2- Mix plain yogurt with chopped herbs according to taste, tarragon, basil leaves and diced tomato.

3- Mix plain yogurt with chopped mint leaves, lemon juice, chopped chili and salt. Cilantro can also be added.

4- Grill tomatoes (cut in half), 5 -6 minutes on each side. Put the tomatoes in a mixing bowl and remove the skin. Mash with a fork. Add finely chopped garlic, olive oil salt and pepper… Parsley and other herbs can also be added.

Try these ideas or experiment with your own, cooking is about using your imagination! Now get out there and start GRILLING people, have fun and I hope you have enjoyed my tips.... I'll be back in a few days with some recipes for you to try!

Take care,

George

The Wonderful World of Barbequing II

By George Koutsivitis

I'm back with part 2 of my barbequing tips and secrets as promised; today I'll be talking to you about seafood and vegetables. I was just laughing as I was thinking of some of my friends (who can't even boil an egg) that claim to be grill masters when it comes to fish. We usually end up ordering pizza when they decide to do the cooking or grilling. "Surely, it's not that hard," I say to them. Yet, for some people it actually is, remember, not everyone was born with a pair of tongs in their hands. Same goes for us chefs as well, we weren't born cooking, we had to learn, just like everybody else. I remember my first attempt at grilling fish, it was a total disaster. I was trying to keep it simple, and stick to a recipe that worked well under a broiler, a salmon teriyaki recipe. I coated my salmon fillets with the teriyaki sauce mixture and placed them on the grill. After mastering broiling, poaching, searing, and braising at culinary school, I thought that grilling fish would be a piece of cake. I was so wrong, the grill marks stayed on the grill together with the skin of my salmon fillet… Desperately, I tried to rescue the remainder of my dinner, removing torn pieces of salmon from the clutches of the fire, but to no prevail… I didn’t stress too much about it, just like any other set back in my life, this one only motivated me even more. I was determined to conquer the world of grilling. Once I learned to avoid the sticking points, it became my favorite way to cook fish. Here are a few tips that I think will help you grill with confidence and avoid having to call the pizza delivery guy... :)

Choose the right fish type: The fish to avoid are flaky fillets that are sold skinless, especially if they are frozen. These fish are likely to fall apart and through the grill. All other fish types can be used for grilling. Salmon, bluefish, stripped bass, swordfish, and small whole fish like red snapper, sea bream, trout, and branzino are perfect and particularly delicious grilled.
Preheat the grill to high: The grill should be so hot that you would not be able to hold your hand 4 inches above the grill longer than 3-4 seconds.
Brush the grill with oil right before adding the fish: Pick up a wad of paper towel with tongs, dip it in oil, and brush the preheated grill right before adding the fish. Forget cooking sprays. Oil works even better, just make sure you do not use more that 3-4 drops of oil on your fish, you do not want flare ups that will burn you food.
Do not use 75 different ingredients on your fish: Let the fresh and natural flavor of the fish speak for itself. I find that the best way to prepare fish for the grill is also the simplest, salt, pepper, and a little oil. A few fresh herbs in the cavity if you’re grilling whole fish, and that’s it! No fancy flavored glazes, no lemon juice, nothing! It's best to squirt it over the fish after grilling with some extra virgin olive oil.
Do not remove the skin when grilling: Not only does it keep your fish moist and together, it also turns nice and crispy and incredibly delicious (not to mention good for you with all those omega-3 fatty acids). Swordfish is an exception; I find that their skin is too tough to eat, so it's best to remove it before grilling.
Grill on the skin side first: If you will encounter any sticking, it will likely be on the flesh side, so grilling on the skin first allows you to keep your grill clean as long as possible. Another reason to grill on the skin side first is to prevent fillets from curling up. Fillets of some fish, like red snapper and stripped bass, have a tendency to do that, resulting in uneven grilling and rubbery skin. Once you place the fish on the grill, cover it, and let it be until you are ready to turn it. The more you tinker with the fish, the higher the chances of tearing its skin and having it fall apart.
Turn the fish with a fork: When I ran into the problem of torn and misplaced skin, I assumed that the fish stuck to the grill. What actually happened was that my spatula tore the skin as I tried to slip it under the fillet. To avoid this pitfall, slip the tins of a fork between the grill grates and gently push up on the fish. Do it in couple of places until the grill lets go of the fish. Do not try to lift the fish in the air and flip onto the other side. Instead turn it onto empty grilling space next to it, like turning a page.
To turn whole fish, take a fork in one hand and a spatula in another. Gently push up the fish with a fork in several places to dislodge it and let it drop back onto the spatula. This will help you push its weight onto the other side.
Do not overcook your fish: Grilling can easily dry out the fish. Cook fish over a medium heat and estimate 8 minutes total cooking time per inch of thickness for steaks and fillets and no longer than 10 - 25 minutes for whole fish, depending on the thickness. Start checking to see if your fish is done 2 minutes before the estimated time. Your fish should still be a tad translucent in the center when you remove it from the heat even if you prefer your fish well-done. The fish will continue to cook once it has been removed, so make sure not to overcook it. To check whole fish, DO NOT dig into its thickest part with a fork. DO NOT cut it open with a knife. I have heard tons of cooks and chefs give this advice... It’s wrong! Anyway, If cooking steaks and fillets, when the flesh looks opaque, the fish is done. To check whole fish, lift the fish (if using a hinged basket) and hold it with its mouth facing downwards, their will be some juices that come out of your fish, it these juices are white (not red or pink) your fish is done. Do not cut, or tear the fish trying to look at it: Do you cut steak to see the inside? Steaks 200 - 225g (7 -8oz) 4 mins per side, Fillets 2,5 cm ( 1in) thick, 4 - 5 mins per side, Kebabs 4 - 6 mins, whole fish 275 - 300g (10 -12oz) 5 -6 mins per side, whole fish 1,5kg (3lbs) 12-13 mins per side... Prawns and scallops are perfect after 2-3 mins per side. Lobsters will be PERFECT after 7 mins total grilling time, you can’t burn lobster, the bright red color is a give away, it’s telling you that I am cooked...! Butter is heaven on earth with lobster…
Remove the fish with a fork and a spatula: To remove the fish from the grill, dislodge it with a fork like you do when turning it. Then lift one side of fillet or whole fish barely off the grill, slip a spatula underneath, and lift the fish off the grill.
I recommend using a hinged wire grill basket, it's the best for cooking whole fish, It also works well for fillets of tender fish such as perch, snapper, catfish or flounder. If you insist on using a marinade, allow fish to soak up flavor for at least 30 minutes to an hour. Refrigerate while soaking in marinade. If you are going to use the left over marinade as a sauce on top of the cooked fish or seafood, make sure that the marinade liquid is brought to the boil and cooked by itself for at least 10 minutes to cook out any bacteria that may be there from when the fish was soaking. To grill seafood in the shell, such as oysters, mussels and clams, place them directly on the hottest part of the grill. They're done when the shell opens. Discard those that don't open after about 5 minutes.

To get a diamond pattern on grilled fish:

People seem to like the diamond patterns on their food that they see in restaurants, it's easy. Here's how to do it. PRIOR to starting the grill. Pour a small amount of vegetable oil on a paper towel and lightly coat the grill rack, as said before, this will help from having the fish stick to your rack. (It's not too smart or safe to get your hand close enough to do this, so use your tongs please) Preheat the grill to medium-high. Brush or pat both sides of the fish lightly with a few drops of olive oil. Cook without turning on first side for 2 to 3 minutes. Rotate fish 45-degrees on the grill (a one-quarter turn). Cook for 2 to 3 minutes longer. Flip fish to other side and finish cooking time. This method can be applied for meats and poultry as well... That’s my blog for today, till next time, happy grilling and be safe.

Take Care,
George

The Wonderful World of Barbequing...

By George Koutsivitis

Can you smell that? The smell of summer is slowly approaching… The weather is finally getting warmer and beautiful out and if you’re like me; you’re probably already running to get the barbeque out of the garage or the shed. That’s the reason I decided to begin my blog with a 3-part barbeque segment over the next few days… I’ll be sharing tips, secrets and recipes with all of you. If you’re an experienced grill cook, please understand that some people were not born with a pair of tongs in their hands, so be patient and bare with me. I find that it is so much easier to cook outdoors these days with the wide range of quality equipment available on the market. We definitely have it a lot easier than our dads or granddads did. Cooking made easier by this great equipment also means that the type of food that can be prepared on a barbeque has evolved as well. We can cook a wider range of foods outdoors now, not just burgers, franks and steaks! Let’s start at the top though, shall we? The first thing we need to know is how to start a fire and the type of cooking methods we can be perform on our grills.

Lighting the Barbeque:

There are a few essential guidelines one should follow in order to get the best from your BBQ. Always read the manufacturers instruction manual for your barbeque and your fuel. Make sure you choose a place far away from overhanging branches or bushes. Set up your BBQ somewhere stable, last thing you want is for it to wobble! Do not light your fire in high winds or strong draughts, remember that we are trying to have fun and eat, not burn down our neighborhood…! If you’re using charcoal, start building your fire at least 30 – 45 minutes before you start cooking (20 -30 mins if you’re using instant lighting coal bits, although I wouldn’t even consider using those. The reason is the harmful chemicals found in them, the chemicals are released in the smoke and they end up on your food…! Open all the air vents or dampers, arrange a heap of smaller pieces of charcoal or wood bits (Cedar, Hickory, Maple, Oak… these types of wood will add flavor to your food) you basically want to build an igloo shaped dome with a well in the center. This will enclose the fire and shelter it, preventing it from going out. Make sure you leave enough airspace at the bottom of the dome, fire is a living thing, it needs oxygen or it will die… Light the fire and leave it undisturbed until the coals are covered with white ash. Rake them evenly over the base of the BBQ. Your fire is ready! Next step, cooking methods…

Direct Cooking:

The most known and most popular cooking method on a barbeque; it involves cooking your food directly over the flame. Yes, this is what is known as grilling. It’s the suitable method for cooking small items of food that take less than 25 mins to cook. This is the method used when searing a steak or when cooking thin cuts of meat, chops, burgers, vegetables, kabobs and fillets…

Indirect Cooking:

The food is cooked away from the direct flame by placing it on the opposite side of the lit burner and allowing the heat to tumble within the confines of the closed barbeque. This creates an oven like effect that is very similar to a convection oven found in most homes. You can use this method to roast larger pieces of meat or to even bake some bread or a pizza, provided your barbeque lid is closed of course.

Rotisserie Cooking:

One of the fastest growing cooking techniques on a BBQ, especially if your barbeque is equipped with a rear rotisserie burner. Rotisserie cooking allows the food to self-baste by sealing in the juices and browning the outside surface as it turns on a motorized spit. Rotisserie-cooked food is an excellent cooking option for large cuts of meat such as roasts, large game, and poultry…

Now that we understand those few simple facts, let’s start out with some simple cooking and cooking times. Juicy barbequed steak is the most quintessential barbeque meat. Here are a few tips on how to grill your basic meats on your BBQ. Cooking times vary depending on the thickness of your steaks, how close to the heat source your grill is and of course how one likes his meat cooked. A general rule is to allow anywhere from 2 -8 minutes per side depending on how you like your meat cooked. For example, a well sized steak 225-260 grams (8-9 oz) that is about 4 cm thick (1 ½ inches) will need to cook for 2-3 minutes for rare, 3-4 minutes for medium rare,4-5 minutes for medium, 5-6 minutes for medium well and 6-8 minutes for well done on a medium heat. Choose steaks that are no thicker than 4cm (1 ½ inches) and which have some visible marbling fat for tenderness. If desired, you can marinate your meat anywhere from 3 - 24 hours. If you have marinated your meat, make sure you pat dry to absorb the excess liquid before cooking; this will help avoid flare ups that will burn your meat. To keep the juices intact and your meat moist and tender, always use tongs rather than a fork to turn your meat. Piercing will cause juices to be extracted from the meat and it will result in it drying out. Also, make sure to wipe down your grilling surface with some oil before cooking, this will help avoid food sticking to your grill.

How to Grill a Burger:

Burgers are quite simple to cook, simply allow 2-5 minutes per side depending on your liking.

How to Grill Porterhouse Steak:

Porterhouse steak (also known as a T-bone) is one of the best and most expensive steak cuts available. They contain a T-shaped bone, and meat from both the tenderloin and the top loin. To make the most of this extremely tender steak, it should be seated for 1-2 minutes per side to seal in the juices. Then cook for about 4-5 minutes per side. This is also the best method for cooking a ribeye.

How to Grill Fillet Mignon:

Fillet mignon is a small boneless steak that is cut from beef tender loins. The fillet is so tender; people are often heard to say it melts in their mouth. Here is how to grill a fillet mignon in my opinion. Never cook it past medium rare, or medium at most! If you cook it longer, you will lose the tenderness that makes this cut so fantastic… When testing for doneness, press the meat with your fingers to see if it is slightly resilient. If so, it is done. You can also wrap it in some streaky bacon to add more flavor and to help keep it from drying out.

I think this post is long enough, so that’s it for today... I’ll be back in a few days with a new entry, till next time, be safe and have fun...

Take Care,

George