Ainsley Harriott - Ainsleys Ultimate Barbecue Bible

CONTENTS

LIST OF RECIPES

About the Author

One of the nations all-time favourite television chefs, Ainsley Harriott has become a much-loved face on our screens as the presenter of Ready Steady Cook and several other series. His recipe books have sold a total of 2 million copies worldwide and include the Feel-Good Cookbook, Ainsleys Barbecue Bible, Meals in Minutes, Low-fat Meals in Minutes, All New Meals in Minutes, Big Cook Out, the Friends and Family Cookbook and Just Five Ingredients.

INTRODUCTION

Hello and welcome to Ainsleys Ultimate Barbecue Bible! A brand new edition thats sure to make you feel well-equipped and confident for when the barbie season sets in. Since I wrote Barbecue Bible in 1997, outdoor cooking seems to have become more and more popular, so Ive taken this opportunity to add in some of my favourite recipes from my book Big Cook Out as well, to make this the essential bible for barbie fans everywhere.

Surely theres absolutely no better feeling than cooking and eating al fresco? Some say its the ultimate cooking experience, and who am I to disagree? Once youve captured the art of barbecuing even novice cooks can achieve superb results and delicious aromas. Forget the days of burnt chicken or charred bangers and burgers this bumper book will make you a connoisseur of the coals!

My travels have taken me all over the world and Ive discovered that some countries still use barbecuing as their basic means of cooking, although all have developed their own technique, style and distinctive flavouring. The ingredients of a particular region add to the flavour that the barbecued food absorbs from the smoke produced by the glistening, dripping cooking juices to produce a very individual taste. Ive picked up some invaluable information, which I want to share with you, so this revised edition is packed full of tasty barbecue recipes and exciting flavours from around the world.

Cooking over coals or an open fire has been practised for hundreds of years, in fact since prehistoric man, yet today the technique remains essentially the same. Now we have lots of wonderful ingredients at our disposal, although the loin cloth has been replaced by designer shorts, shirts and skirts. But like our prehistoric brothers and sisters, you cant beat finger-lickin food. Its deliciously sociable.

Dont forget too that barbecuing need not be restricted to summer days you really can barbecue all year round. Even your Christmas turkey can be a barbecued treat if youre lucky enough to own a covered kettle barbecue, a hooded barbecue or a gas barbecue with a rotisserie. Youll also find that this book can easily be used indoors, as well as out. Nearly all the recipes can be cooked in your kitchen: in your char-grill pan, under the grill, in a hot oven or even in a frying pan. This really is a book for all seasons.

So, come on everybody, lets get sizzling!

BARBECUE INFORMATION

Whether you are an occasional or a regular barbecuer, there is a wide variety of barbecues to choose from, ranging from the small disposable trays to the most sophisticated grills set in glamorous trolleys with table attachments and all the gadgets. Here are some hints and guidelines on what to look out for.

WHICH TYPE OF BARBECUE DO YOU CHOOSE?

There are two basic types of barbecue available charcoal or gas and whichever type you choose, they both work on the same basic principles.

The food is placed on a rack over the heat and, as it cooks, it releases melted fat and cooking juices. These fall off on to the heat source (charcoal, coals, lava rocks or metal bars or plates), which converts this moisture into smoke that then rises up and flavours the food. Contrary to popular belief, charcoal in itself imparts no actual flavour it is only the smoke from the cooking juices and any aromatics added to the coals that actually add any flavour to the food so you do, in fact, get that same outdoor flavour when you use gas too.

THINGS TO LOOK OUT FOR WHEN BUYING A BARBECUE

GENERAL POINTS

Buy your barbecue from a well-known, trusted manufacturer who offers a good warranty, as well as replacement parts and accessories.

Choose a barbecue appropriate to your needs, depending on whether you barbecue just once or twice a year or regularly throughout the summer, and even winter. Also, if you wish to take your barbecue out and about with you to the beach, on a picnic or when you go camping buy one that is compact and easy to transport.

Take storage space for a dormant barbecue into account. Some of the larger ones will require garage or shed space when not in use.

Buy a barbecue that is made to last and that will withstand corrosion and remain rust-free. The more expensive ones will be better made and will last up to five times longer than the cheaper models.

Take the assembly of your new barbecue into account. Ask your dealer how easy or difficult it is to put together and roughly how long assembly will take: obviously, the more elaborate your barbecue, the more parts it will have, so clear, precise instructions are essential. Also check that the parts are precision-made so that they fit together well and easily, and make sure that there are no sharp, unrolled edges anywhere.

Check out the stability of the assembled barbecue because this is a very important safety aspect. Are the legs in proportion to the size of the hearth, and thick and robust enough to withstand the weight of the barbecue once it is laden with hot coals and food? Also, will it be sturdy and wobble-free once in use? If the barbecue is set in a trolley with wheels, are they rugged enough to withstand the weight of the barbecue when moving it into position?

Choose a barbecue that offers you adequate primary cooking space for the number of people you wish to cater for on a regular basis. This means the actual cooking area over the coals rather than additional racks or warming shelves. Extra square inches overall do not always provide more cooking space. Those barbecues with stacked grills and warming racks may seem convenient and offer lots more space but they are often lacking when it comes to the practicalities of cooking.

Make sure that the cooking racks are in proportion to the size of the cooking area and are sturdy enough so that they do not sag under the weight of the food that the area can accommodate. Also check that the bars are not spaced too far apart or your food will be forever falling down between them. Slightly thicker bars will also sear a larger area of the food, giving it a more barbecued flavour. Some racks are porcelain-enamelled, which will prevent the food sticking during cooking and prevent rusting when not in use, but they are a little heavier and may get chipped if you dont look after them.

The handles on any barbecue should be made of wood or cool-to-the-touch plastic, not metal. If you would like the option of cooking large joints of meat on your barbecue, choose one with a lid that is large enough to accommodate a joint.