SPECIALS

JUN TANAKA'S AL FRESCO BBQ DEMONSTRATION

Missed Jun's BBQ demonstration? Try your hand at some of his favourite BBQ recipes below.

BBQ RECIPES

SPICED BBQ FLAT BREAD (SERVES 4)
300g strong flour
1/2 tsp salt
1 tbsp baking powder
1 tsp crushed cumin and coriander seeds
50ml olive oil
100ml water
Add all the dry ingredients in a bowl. Make a well in the centre and add the oil and water. Using your hands, slowly bring in the flour mixture in a circular motion. Knead into an elastic dough. Cover with cling film and rest for 1 hour. Make 100g balls of dough and work in the palm of your hands to make 1/2 thick flat breads. Place on the BBQ and cook for 1-2 minutes on each side.

PEAS AND BROAD BENS (SERVES 4)
400g peas in the pod
400g broad beans in the pod
Place on the BBQ in a single layer and cook for 3 minutes on each side. Serve with coarse sea salt and black pepper.

NECK FILLET OF LAMB WITH YOGHURT MARINADE (SERVES 4)
4 neck fillets of lamb
For the marinade:
200g Greek yoghurt
1 clove garlic crushed
1 tsp chopped thyme
1 tsp chopped rosemary
1 lime juice
Mix together all the marinade ingredients. Smear onto the lamb and leave for two days. Take the lamb out of the marinade and place on the BBQ for 3 minutes on each side. Rest for 5 minutes, slice and serve.

BBQ RABBIT (SERVES 4)
1 whole rabbit, deboned
For the poaching stock:
1 litre chicken stock
1 clove garlic
1 sprig of rosemary
1 bay leaf
1 tbsp black peppercorns
For the marinade:
2 tbsp tomato puree
2 tsbp soya sauce
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
1 tbsp honey
Pour all the ingredients for the poaching liquid in a pan, season and bring to the simmer. Place the rabbit in the stock and cook gently for 15 minutes. Mix all the ingredients for the marinade in a bowl. Take the rabbit out of the stock and add to the marinade and leave for 24 hours. Place the rabbit pieces on the BBQ and cook for 7 to 10 minutes on each side.

PINEAPPLE SKEWERS WITH COCONUT DIP (SERVES 8)
1 pineapple
1 litre water
500g sugar
2 red chillies
A piece of fresh ginger
For the coconut dip:
1 can coconut milk
100g Demerara sugar
50g desiccated coconut
Peel the pineapple, cutting into 1/4 lengthways and cut off core. Cut each 1/4 into 3 pieces lengthways.
Boil the water, sugar, chilli and ginger. Once cool, pour over the pineapple. Leave for 24 hours.
Pour the coconut milk in a pan, add the sugar and desiccated coconut and boil until thick.
Soak some bamboo skewers in water for 30 minutes. Skewer the pineapple and then place on the BBQ. Cook for 2 minutes on each side. Serve with the coconut dip.

BREAM WITH CLAMS, CHICK PEAS AND CHORIZO (SERVES 1)
1 fillet of sea bream
50g clams
50g sliced chorizo
5 cherry tomatoes cut in half
50g cooked chick peas
1 sprig of thyme
1 slice of garlic
Take a sheet of aluminium foil, approximately 30cm x 30cm, fold in half and then fold the 2 shortest ends a couple of times to form a bag. Carefully place all the ingredients except the bream in the foil bag. Season the fish and place on top of the mixture. Make two small folds in the open end to completely seal the parcel. Place on the BBQ with fish on top and cook for 12 minutes. Open the parcel and serve immediately.

SMOKED MACKEREL WITH BEETROOT AND HORSERADISH (SERVES 1)
1 whole headless mackerel, gutted
1 bunch thyme soaked in water for 10 minutes
For the beetroot salad:
2 cooked beetroot cut into wedges
1/2 shallot finely chopped
1 tbsp honey
1 tbsp red wine vinegar
1 tbsp olive oil
For the horseradish cream:
2 tbsp creme fraiche
1 tsp Dijon mustard
Juice from 1/2 lemon
1 tbsp freshly grated horseradish
To make the salad, mix all the ingredients in a bowl and season to taste. To make the creamed horseradish, mix the ingredients and season. Place the thyme on the BBQ. Once it starts to smoke, season the mackerel and place on top. Cook for four minutes each side. Serve with the beetroot salad and horseradish sauce.

BEER CAN CHICKEN (SERVES 4)
1 whole chicken 
1 can of beer 
For the brine:
1.6 litres of water
160g salt
80g sugar
2 lemons, zest and juice
1/2 bunch tarragon
1 bunch lemon thyme
1/2 head garlic
15g black peppercorns
For the marinade:
150g preserved lemons
5 cloves garlic
3 green chillies
2 tbsp honey
200ml olive oil 
Place the ingredients for the brine in a pot and bring to the boil. Once cool add the chicken and leave for 24hrs Blend the ingredients for the marinade. Take the chicken out of the brine and smear with the marinade, leave for 24hrs. Pour out (or drink) a third of the beer and place the chicken on top of the up right can. Place on a low heat BBQ, cover with a lid and cook for approximately 1 hour. Check juices run clear when spiked.

BAKED PEACHES WITH RASPBERRIES, LEMON THYME AND CREAM CHEESE MOUSSE (SERVES 4)
4 peaches
20 raspberries
1 punnet blueberries
100ml peach schnapps
50g butter
1 sprig of lemon thyme
20g caster sugar
For the cream cheese mousse:
200g cream cheese (Brillat-Savarin)
200ml double cream
30g caster sugar
1 vanilla pod
Cut 4 squares of baking parchments 30cm x 30cm. Cut the peaches into six peaches. To make the parcels divide the fruit in 4 and place in the centre of the parchment. Add a sprig of lemon thyme, butter, peach schnapps and sugar. Close the parcel and tie with string. Bake in the oven at 180°C for 15min.To make the mousse, place the cream, vanilla and sugar in a bowl and whisk lightly to soft peaks. place the cream cheese in a separate bowl and fold in the cream. To serve open the parcel, place the fruit on a plate and spoon on the mousse.

COUSCOUS SALAD WITH CHARGRILLED VEGETABLES (SERVES 4)
200g couscous
1/2 aubergine
courgette (1 per person)
red pepper (1 per person)
1/2 chilli
1/2 bunch spring onion chopped
1/2 bunch coriander, parsley or mint
Cabernet Sauvignon vinegar
olive oil          
200ml chicken stock
1 clove garlic   
 1 sprig of thyme
Place the couscous in a bowl. Boil the chicken stock with the garlic, and thyme, pour over the couscous and cover the bowl with cling film. Cut the aubergine, courgette, red pepper into small pieces and coat with olive oil. Place the mixture on the BBQ and cook for about 4 minutes, stirring the vegetables occasionally. Once cooked place in a bowl, season and add the vinegar to taste. Using a fork, break up the couscous, add the vegetables, chopped herbs, finely chopped chilli and spring onion and check the seasoning. 

Place the ingredients for the brine in a pot and bring to the boil. Once cool add t