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In the Kitchen


By Velvet Magazine contributor


Barbecue season has arrived. Lee Cooper, development chef at ICE Cook School, Café and Development Kitchen in Bury St Edmunds, shares his top tips

Slow-cooked pork with sugar glazing. Close up view with vintage fork. (10128245)
Slow-cooked pork with sugar glazing. Close up view with vintage fork. (10128245)

Gone are the days of rare hour-long sunny spells: summer has finally delivered the kind of weather we’ve been longing for and, if last year was anything to go by, we are in for a scorcher!

If you can’t handle the heat, then get out of the kitchen - and into the garden. Get your charcoal on the grill set to the right temperature, spatula in hand, and meat at the ready, because barbecue season has arrived.

Everyone knows that the barbecue is the ultimate testament to summer cooking. The bigger the group, the greater the pressure on the chef to deliver and the greater the sense of achievement when they do.

Don’t just stick to sausages and burgers, try something different: some amazing lamb kebabs with a harissa marinade and beautifully fresh peppers, deliciously maple syrup coated sticky ribs or even a tasty slow-cooked beef brisket. Barbecues, when handled correctly, are amazingly versatile and there are lots of ways to wow your guests.

It’s not just about the meat, either. There are plenty of delicious vegetarian alternatives and a tasty side dish or salad can transform your meal and add beautiful colour to your guests’ plates.

Whoever you’re catering for this summer, make sure you’re prepared. If you’re in need of a new barbecue, or any utensils or ingredients, do have a look at our website, infusions4chefs.co.uk. With the Heston Everdure range, it won’t matter where you’re cooking or who for: these incredibly engineered barbecues have you covered.

If you’re looking to vary your repertoire this summer, try these two recipes for a delicious main course and a wonderful side dish to partner it - simple yet seriously effective.

Barbecue Pulled Pork

Ingredients:

Pork shoulder

For the injection:

1/3 cup apple juice

1/3 cup white grape juice

1/4 cup sugar

1-1/2 tablespoons salt

1 tablespoon Worcestershire

For the dry rub:

2 teaspoons salt

1 teaspoon dark brown sugar

3/4 teaspoon sugar

3/4 teaspoon paprika

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

1/8 teaspoon mustard powder

1/8 teaspoon cumin

1 dash ground ginger

Method:

In a medium bowl, combine all injection ingredients and mix well. Inject pork evenly with solution.

In a separate bowl, combine all dry rub ingredients and mix. Coat the pork with dry rub, patting gently until mixture adheres to the meat.

Slow barbecue the pork. Add charcoal as needed during the cooking process to keep the temperature stable. The internal temperature of the pork should reach 90°C when done.

Slice, pull or chop meat and drizzle with your favourite BBQ sauce or serve sauce on the side

Potato Salad

Ingredients:

300g cooked new potatoes, sliced

2 tbsp crème fraiche

½ tbsp wholegrain mustard

1 tbsp onion marmalade

Method:

Season potatoes with salt and pepper.

Combine the three wet ingredients and evenly coat the potatoes.

ICE Cook School runs barbecue classes on Saturdays throughout the summer months. Visit icecookschool.co.uk for more information.



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