Barbequing with sauces, relishes and marinades

Barbeques and Barbeque Sauces

Well, I do understand that my experience in the past has left me somewhat prejudiced about barbeques. When I first did my Home Economics and catering training, eating pink or undercooked meat was a definite no! no! and my experience of barbeques was of sitting in someone’s back yard fighting with the wasps for burnt but, undercooked meat and fighting the wasps for very unimaginative salads and hugely greasy garlic bread [well maybe that was a bit later!], I can remember several occasions when I had serious sickness after casual barbeques with, probably, undercooked meat.

However, you get the picture or, maybe you don’t if you’ve never been there. I must admit I have been to some very pleasant barbeques in the last few years when I couldn’t escape the invitations. That sounds very ungrateful of me but…Please bear with me [I’m taking that spelling on advisement]

Of course, in England, even in the warm dryer south, there are not many years when we have the time to organise and embark on an actual barbeque evening with friends. Some years ago I did buy a chiminea for my back garden – it was lovely and so romantic but I have only really used it on 2 occasions.

I do accept that barbeques are the ‘in’ relaxing thing replacing the more formal dinner parties of my day. Lots of friends, lots of booze and good food to mop up the excess.

My reservations would still be around undercooked meat especially chicken and pork – though don’t let’s forget the pre-cooked rice – in salads or other dishes

Yes. You can get food poisoning from eating reheated rice. However, it's not the reheating that causes the problem but the way the rice has been stored before it was reheated.

From NHS choices site‘How does reheated rice cause food poisoning?Uncooked rice can contain spores of Bacillus cereus, a bacterium that can cause food poisoning. When the rice is cooked, the spores can survive. If the rice is left standing at room temperature, the spores can grow into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea. The longer cooked rice is left at room temperature, the more likely it is that the bacteria or toxins could make the rice unsafe to eat.

Symptoms of food poisoning If you eat rice that contains Bacillus cereus bacteria you may be sick and experience vomiting or diarrhoea about 1-5 hours afterwards. Symptoms are relatively mild and usually last about 24 hours.

Tips on serving rice safely

·         ideally, serve rice as soon as it has been cooked

·         if that isn't possible, cool the rice as quickly as possible (ideally within one hour)

·         keep rice in the fridge for no more than one day until reheating

·         when you reheat any rice, always check that the dish is steaming hot all the way through

·         do not reheat rice more than once’

I realise I’m being a boring old fart so, sorry about that and I also accept that barbequing is an exciting way of achieving very tasty and often quite spicy meals which I’m also a big fan of. I believe that in some countries eg. Canada, barbequing equipment and food preparation is at such a sophisticated level that very exotic Christmas dinners can be cooked on the ‘barbie’ and shared with a group of friends before setting out for a day’s skiing..

However, back to England. I’m not sure if anything could persuade me to sit out on someone’s balcony at 20 below, however tasty the meal.

Safety of meat

·         These days with pork, I understand there is little risk of being infected with tape worm but, I would still ensure that the meat is cooked well before serving. The thinner cuts are excellent – like ribs, and can often be bought from supermarkets with marinades already applied – these may be less expensive than doing your own but do check [your own marinade costs very little and a more robust rack of ribs with the shop applied marinade may well cost you a lot less.

·         With beef or lamb there appears to be no problem with serving ‘rare’ meat although do keep an eye on developments.

·         With chicken and duck – all the warnings must still be out there. I would still prefer to at least start the process in my microwave or oven and finish the cooking process on the Barbie. Salmonella is a real concern. It’s funny that I eat so much of the stuff yet I am extremely careful of how I clean, prepare and cook it. 

·         Sausages and other cured meats can also be a real concern. Ensure they are well cooked [not just burnt on the outside] before serving.

·         Fish and seafood – if coming from a reliable source and in their appropriate season are usually excellent.

Of course I’m being overly cautious – that’s me! I don’t want to see loads of people carted off to A&E with food poisoning. But, the most exciting part of barbeques is the explosion of flavour along with the company, the excitement and the party feel!

Marinades for meat are important

These usually include some source of sweetness – can be sugar, syrup, honey, molasses, maple syrup [bit expensive], etc

Some form of oil or fat – the usual suggestion is olive oil but although a healthy choice, the smoke point of olive oil is quite low so, I would not suggest it. A cheap alternative which suits most people is sunflower oil – high smoke point, low cost, quite a good substitute.

Why not try British produced – rape seed oil. As healthy as olive oil, good quality rapeseed oil is cheaper than good quality olive oil and it is excellent for cooking [having a high smoke point] – and it is produced by British farmers.

Some form of liquid and sharpness – usually a vinegar of some sort – redwine , whitewine, cider, raspberry, etc. This can be a vinegar but, can also be an alcohol. You choose!

Flavours – of course herbs, fruit and spices can give your food that extra flavour quality – try the favourite curry spices – turmeric, jeera, dhania, garlic, ginger, chilli, garam masala, coriander leaves [dhania]

Try also the Asian spices – star anise, garlic, ginger, tamarind, chilli, cardamom, cinnamon, and many more

For flavours closer to home – try garlic, chilli, parsley, thyme, tarragon, marjoram, sage, coriander – leaves and seeds

Try also fruits – lemon [ especially ….I love lemon] limes, orange, raspberries, strawberries,  blueberries, plums, apricots ] and others.

 

Barbeque Sauces

Look for flavours will overcome the smokiness of the barbeque – strong fruit, herb and spice flavours

It is good to have a sweetness – brown sugar, honey, etc are all good. Add as much as is good for you.

Experiment.

Some oil is good though not essential especially if you have an oily marinade – avoid any animal fat and remember that the smoke point of olive oil is quite low. Try British produced rape seed oil which is organic and has a high smoke point and is an equal for olive oil health wise.

As with the marinades fruits with a strong flavour – apricots, raspberries, lemons, orange and lime make good sauces. The acids in the fruits also cut through the fat in the meat. I will use rape seed oil, brushed over the meats alternately with the marinades. Tomatoes are always a good choice

Of course a tomato salsa is excellent – use your own tomatoes, herbs, chillies and peppers if you have them.

It is important to experiment and create your own recipes for marinades and sauces.

Sweetcorn Relish

6 corncobs – remove the kernels                 1 sweet red pepper – finely chopped

1 large onion – finely chopped                      3 large garlic cloves – finely chopped

1 – 2 fresh hot chilli peppers(keep the seeds in if you like it very hot)

500ml (1pint)white vinegar

250g (9oz) white sugar                                     1 –2 tsp salt ( to taste)

1 dsp. yellow mustard seed                             1 tsp mustard powder

½ tsp ground black pepper                              ½ tsp turmeric

1 Tblsp cornflour – blended with a little water or a little extra vinegar

Method

·         Put the sugar and vinegar into a large pan over a low heat and stir until the sugar has dissolved.

·         Add the onion, sweetcorn kernels, red pepper, chopped chilli and garlic and simmer gently until the vegetables are ‘transparent’ and cooked 10 minutes or so.

·         Add the mustard seed and powder, turmeric, pepper and salt and cook for 10 -15mins.

·         Add the blended cornflour and stir in well.

·         Bring to the boil and boil for 4 – 5 minutes until the mixture starts to thicken.

·         Pot up in hot, sterilised jars. Cover and label.

Hot Red and Green Pepper Relish

I have developed this recipe to use up the significant quantities of half ripe peppers I have grown. I have used a mixture of bell peppers and pointed peppers. Of course you could use half green peppers and half red peppers.

10 – 12 good sized red/green peppers [washed, and chopped with seeds, cares and stems removed]

4 medium onions [peeled and chopped]

2 good sized fresh red chillies [ I’m using Joe’s Long]. Leave the seeds in if you like your relish to be hotter

1 good Tblsp salt [tablespoon]

1 ½ pts vinegar – preferably white [ brown is fine but, won’t look as good]

8 oz [175gm] granulated sugar – do add a little more if you like your pickles sweeter.

2 tsp allspice

Method

·         Wash and split the peppers – remove seeds and stems and white..ish inner parts.

·         Chop them fairly coarsely. Put the chopped peppers into a large colander over a bowl into which the colander should fit comfortably.

·         Pour boiling water over the peppers and leave to sit for 5 minutes. Drain the water off and repeat the process, allowing 10 minutes for soaking.

·         In the meantime, chop the onions and chillis and put them with the vinegar, sugar, salt and allspice into a large pan. Bring the mixture to the boil gradually allowing the sugar to dissolve.

·         Drain the peppers thoroughly and add to the vinegar mixture. Bring to the boil then simmer until the mixture has thickened and the vegetables are well cooked and blended.

·         Taste for salt and heat [ taking care as the mixture will be extremely hot] You may want to add more finely chopped chilli if you like your relishes to be very hot. Add any extra chilli before the end of the cooking process to ensure it has cooked.

·         Pot up into hot, sterilised pots. Cover, seal and label. Allow at least a couple of months before eating to allow the relish to mellow.

Rich HOT Chilli Tomato Salsa

Good sized onions – red onions are good as they are quite strong – peeled and finely chopped

1 kilo tomatoes [skinned] – choose a large meaty variety which will give lots of flesh for the effort of skinning. Alternatively, put the tomatoes through a food processor which will munch the skins, seeds and pulp.

2 red peppers – remove the stalk and seeds and finely chop

Chillies – this can depend on how you would like your salsa – if you prefer a hot salsa, you will choose chillies which are labelled ‘hot’ or ‘extra hot’ in the supermarket. Chillies like Scotch Bonnet or Bird’s Eye are at the top end of the hot chillies which are usually available on the market. If you want your dish to be particularly hot, keep the seeds in as well…. if not leave out the seeds [when you are working with these spices, do wear strong nitrile or rubber gloves. The chemicals which create the heat can also be quite corrosive, which can be very distressing if you have not protected yourself against this pain and distress.]

4 – 5 chunky garlic cloves – peeled and finely chopped

1 Tblsp. oil – I use rape seed oil [as healthy as olive but with a higher smoke point and without the strong flavour]. However, any good quality vegetable oil is good

1 good tsp. brown sugar

1 glass red wine

Good bunch of oregano – chopped, fresh parsley, finely chopped

Salt and pepper as appropriate

Method

·         Gently fry the onions but don’t allow them to brown.

·         Add the peppers, chillies and garlic and continue to cook until the vegetables are cooked but don’t allow to brown.

·         Add the tomato pulp, sugar wine and seasoning. Continue to cook gently to allow the flavours to blend and ensure all the ingredients at cooked and the liquid has reduced. If it is too dry add a little more wine.

·         Add the chopped herbs and continue to cook for another minute – serve with barbeque, hot bread, etc.

Fruity Barbeque Sauces – smooth

Apricot barbeque sauce

1 punnet fresh ripe apricots [a pot of apricot jam can also be used successfully but if you use jam, reduce the amount of sugar]

2 large meaty tomatoes – skinned and chopped

1 medium onion – peeled and finely chopped

240ml [½pint] white wine vinegar

150 ml [¼ pint] white wine

3- 4 chunky cloves of garlic – peeled and chopped

Good dash Tabasco Sauce

Seasoning as required

1 tsp whole grain mustard

200gm [7oz] brown sugar[reduce this amount if using apricot jam – try half the amount then taste for your preference]

Method

·         Put all of the ingredients into a large pan and bring to the boil.

·         Simmer until all of the ingredients have cooked.

·         Taste – add more seasoning, sugar or Tabasco if required

·         When cool sieve or put the mixture through a blender.

·         This sauce should keep, covered in a fridge for up to a week but, is best served fresh.

Plum barbeque sauce

1 punnet of plums [though if picking from your garden or allotment allow 8 – 10] – stoned and chopped

1 – 2 shallots – peeled and finely chopped

3 chunky cloves garlic – peeled and finely chopped

½ tsp ground allspice

2 Tblsp brown sugar

60 ml. [2 fl oz] red wine vinegar) but more if you like

60 ml. [2 fl oz ]cognac                )        “

Seasoning

1 small medium to hot chilli – seeded and finely chopped

Method

·         Put all the ingredients into  a largish pan and cook gently until all the ingredients are soft and well cooked.

·         Check the seasoning and spicyness – add a little cayenne if more ‘heat’ required, more salt and pepper if needed.

·         Put the mixture through a chinois or sieve or a blender to give a smooth sauce.

·         If this is being served to children, the alcohol will be cooked off during the cooking process.

Raspberry Barbeque Sauce

2 good sized shallots – peeled and finely chopped

2 good sized punnets raspberries [ the size of punnets will depend on where you are buying them. If you are picking in your garden or on your allotment, allow 225gm or 8oz [or more if you have them! Go mad and allow some for decoration and for puddings as well].

 3 – 4 chunky garlic cloves – peeled and finely chopped

Oil for cooking – I use rapeseed –not as strongly flavoured as olive and has a much higher smoke point

3 Tblsp soft brown sugar

150ml [ ¼ pt]  red wine

1 Tblsp balsamic vinegar

1 orange – zest and juice

Seasoning

Method

·         In a large pan, gently sweat the shallots and garlic in the oil.

·         Add the raspberries and orange zest and cook gently until all the fruit is well broken down.

·         Add the sugar, seasoning, wine, vinegar and orange juice.

·         Cook gently until the ingredients flavour’s have combined – check for sweetness and seasoning

·         Put the sauce through a sieve or chinois to remove all the fruit seeds.

Of course there are lots of store based barbeque sauces and marinades available but is it not so much more exciting to create you own especially if you are growing your own ingredients.