The day before you want to cook, dry brine the chicken. Make a few deep slashes in the meat of each chicken leg and sprinkle the salt all over, rubbing it in well. Set on a rack hung over a tray and slide into the slide uncovered overnight.
The following day, fire up the barbecue ready for direct and indirect cooking.
Set the chicken onto the grill bars away from the fire and leave to cook indirectly, with the lid down, for a good 20 minutes, turning and rotating once or twice.
While the chicken is cooking, make the sauce by whisking together the mayonnaise, vinegar, lemon juice, horseradish, crushed peppercorns and chilli flakes in a bowl. Season to taste with salt. Transfer half to a small serving bowl to use as a dressing for the finished dish. Take the other half to the barbecue and have a silicone pastry brush ready for basting.
Tip the bread cubes into a fireproof pan (no wooden or plastic handles) and drizzle over 2 tbsp of the olive oil. Use the flat of a large knife to bruise the garlic cloves and add them to the pan with the rosemary. Season with salt and pepper. Drizzle the remaining 1 tbsp olive oil onto the tomato halves and season with salt and pepper.
Once the chicken has had its 20 minutes’ cooking time, begin basting with the sauce. Brush all over regularly and keep cooking and turning for a further 20 minutes, or until the chicken is cooked through. When tested with a digital probe thermometer in the thickest part of the leg, it should read 74°C.
When you start basting the chicken, set the pan of bread over the direct fire and cook until crisp and golden, tossing to cook evenly. Remove the croutons from the fire and set aside. At the same time, rest the tomato halves over the fire so they grill and soften, turning to cook both sides.
To serve, scatter the watercress onto a large platter and top with the grilled tomatoes. Add the chicken legs and sprinkle over the croutons. Drizzle with some of the reserved sauce and serve the rest alongside.
Topic: Mains / Dinner
Fire up the barbecue ready for direct cooking, adding a little smoking wood to the fire.
Toast the pine nuts in a small frying pan set over the fire. Transfer to a pestle and mortar and grind coarsely. Add most of the chopped basil (saving a sprinkle to garnish), the Parmesan and garlic and pound to a rough paste. Stir in the olive oil and vinegar and season to taste with salt and pepper.
Drizzle the mushrooms with olive oil, season well with salt and pepper, then rest them on the grill bars directly over the fire, gill-side down. The salt will draw a little moisture out of the mushrooms, which in turn will help the smoke to be sucked deep inside. Shut the lid and cook for 10 minutes, or until softening. Transfer, gill-side up, to a fireproof roasting tin and use a small sharp knife to ease out the cooked stems. Chop the stems and scatter into the hollows of the mushrooms.
Spoon the beans equally into the hollows of the mushrooms. Top each mushroom with 1–2 teaspoons of pesto and a slice of mozzarella. Sprinkle over the breadcrumbs and finish with a drizzle of olive oil, then slide the tin back over the fire. Shut the lid and cook for a further 10–15 minutes until the cheese is melting and the breadcrumbs are crisping up.
Serve hot and bubbling from the grill, sprinkled with the remaining basil, with crusty bread to mop up the juices, if you like.
The day before you want to cook, dry brine the steaks. Simply sprinkle the Maldon on both sides of each steak and set on a rack hung over a tray. Slide into the fridge and leave uncovered overnight.
To make the blue cheese and chive butter, mash the butter, cheese and chives in a small bowl using a fork. Season with black pepper. Scoop onto a sheet of baking parchment, roll up into a log and twist the ends of the paper in opposite directions to form a neat cylinder. Chill in the fridge.
When you are ready to cook, light the barbecue and set up the fire for direct cooking. High heat is essential for searing steak, so give the grill time to heat up thoroughly.
Drizzle the steaks with olive oil and season generously with salt. Lay the steaks on the grill bars directly over the fire and cook for 5–6 minutes, flipping every 30 seconds, or until nicely caramelized. If the steaks have a strip of fat on the outside edges, use tongs to hold them vertically on their side to allow some of the fat to render off.
Using a digital probe thermometer, like the Weber Connect, is the best way to eliminate
guesswork. Insert the thermometer into the thickest part of the steak, ensuring the tip is in the centre; if you go too far the probe will be too close to the grill bars on the other side and give an inaccurate reading. The internal temperature should read 52°C for rare, 60°C for medium and 71°C for well done. If you want to rest your steaks a little before serving, remove from the grill when they’re 5–8°C below your preferred serving temperature. The temperature will continue to rise as it rests. Resting steak is a little controversial – I’m not convinced its worth it and prefer to slice and eat hot form the grill.
To serve, scatter the rocket over a large platter, adding the tomato slices and a drizzle of balsamic vinegar. Slice the steaks into thick, juicy ribbons and pile on top of the salad. Top with slices of the blue cheese and chive butter, which will melt as you eat.
Paneer is an Indian cheese that grills in a similar way to halloumi. It has a mild flavour and soaks up the spicy rub deliciously!
Cut each block of paneer in half and rest on a plate. Put the garam masala in a bowl, add the vegetable oil and salt and pepper to taste, then stir to a paste. Spoon a generous half of the paste over the paneer and rub all over. Cover and marinate in the fridge for an hour or so.
Add the cherry tomatoes to the bowl with the rest of the spiced oil and toss well to mix. Thread the tomatoes onto skewers.
To make the chutney, whizz the mint, coriander, garlic, lemon juice, chillies and sugar in a mini blender until smooth, adding a splash of water if needed. Season to taste with salt and pepper.
You can also make in a pestle and mortar for a slightly more rustic version.
When you are ready to cook, fire up the barbecue ready for direct grilling.
Get the fire really hot and give the grill bars a clean with a wire brush to minimize sticking. Lay the paneer on the grill bars directly over the fire, lower the lid and cook for 2–3 minutes, or until a nice browned crust forms on the bottom. Using a metal spatula to ease the paneer away from the grill, flip over to cook the other side. If you have a vegetable grilling tray, this is a good time to use it.
At the same time as you add the paneer, add the tomato skewers to the grill and cook until the tomatoes are lightly charred and starting to burst open.
Serve the paneer on a bed of salad leaves with the tomato skewers on top. Drizzle over some of the chutney and serve the rest alongside. Add an extra pinch of Maldon little extra crunch!
This bright summer salad is colourful and packed full of flavour! We use juicy, fresh peaches to compliment the creamy, rich mozzarella beautifully, which leaves a perfect balance between and sweet and savoury.
Grilling your peaches will help to intensify the fruit’s natural sweetness with a gentle light, smoky flavour. Make sure to season well with a pinch of Maldon Salt to really elevate the sweet notes of the peaches whilst cooking on the griddle pan.
Substitutions can easily be made for this dish, such as switching the mozzarella cheese for burrata, halloumi or feta. Instead of using serrano ham, you could use prosciutto or parma ham. If you do not want to to add meat to your salad, we offer a selection of vegetarian-based salads, including a classic caprese salad, made with juicy heirloom tomatoes
- Heat up a griddle pan and lightly grease with oil.
- Cut the peaches in half and remove the stone. Place the peaches onto the griddle pan and leave to cook for 3 minutes on each side (you want nice griddle lines across the fruit).
- Place a small pan of water on to boil, and then boil the broad beans on to cook for 2 minutes until tender. Drain from the water and set aside.
- In a small bowl whisk together the olive oil, lemon juice, cracked black pepper and pinch of Maldon Salt.
- On a large serving platter arrange the wild rocket and then top with the griddled peaches torn mozzarella, serrano ham and scatter around the blanched broad beans.
- Drizzle over the lemony dressing and then garnish with mint leaves.
Can this be made vegan?
This dish can easily be made vegan! There are many plant-based cheeses available in supermarkets, including Cathedral City Dairy Free, Violife and Applewood. You can also use nutritional yeast, which is known to be the best alternative to cheese as it closely resembles Parmesan with it’s nutty, rich and slightly salty flavour.
You can replace the meat with Tempeh, which is a high protein-packed product made from soybean. You could also using Tofu, which comes in many different varieties from soft silken to super-firm, allowing you to achieve your most preferred consistency.
How long can you keep leftovers for?
It’s advised that salads are normally okay to consumer for 1-2 days after making, and can be stored in the fridge for up to 5 days. However, if you do have any leftover, make sure to keep them in air-tight container or wrapped in shrink wrap before putting them in the fridge, or the meat and cheese will spoil.
Prepare the labneh the day before. In a large bowl, mix together the yoghurt and the Maldon salt. Then line a fine sieve with muslin cloth, and pour the yoghurt in. Tie the top of the muslin around the yoghurt so it is sealed and then place the sieve over a large bowl in the fridge. Allow the yoghurt to strain and the liquid to drip into the bowl below – leave this overnight. The next day you should have a much thicker and creamier consistency. The longer you leave it the thicker it will get – a more spreadable cheese. Once you have strained the labneh stir through the chopped dill and leave in the fridge until you are ready to use it.
You can also prepare the chicken to marinade the night before, as this will ensure the best flavour and help tenderise the meat.
In a large bowl mix together the olive oil, lemon zest and juice, crushed garlic, spices and oregano. Season the mixture well with cracked black pepper and a good pinch of Maldon salt. Add the chicken thighs and mix so they are well coated. Clingfilm the bowl and place in the fridge overnight.
The next day you are ready to prepare and cook your Shawarma. Start by making the shredded slaw by adding all the shredded vegetables in a large bowl and tossing through the Greek yoghurt, lemon juice, Maldon salt and the nigella seeds until it is all well combined.
Then prepare the skewers. Cut the chicken pieces into thick strips and thread onto the skewers – if you are using wooden skewers rather than metal, just ensure to soak them in water for 30 minutes before using (this stops the wood from burning).
Heat up the BBQ or alternatively you can use a griddle pan. Cook the chicken skewers for 4 – 5 minutes on each side until golden and charred and the chicken is cooked through. Place the flatbreads in the oven to warm up.
To serve, spread some labneh onto the warm flatbread, then top with shredded slaw, chicken shawarma and some pickled chillies. Garnish with an extra pinch of Maldon salt, some mint and parsley leaves and a squeeze of lemon juice.
Place the saffron in a glass with 1 tbsp water and allow it to steep and infuse.
Heat 2 tbsp olive oil in a paella pan, then add the finely chopped onion and red pepper with a pinch of Maldon salt. Cook the onion and pepper for 5 minutes until softened, then add the crushed garlic and chorizo. Fry this for a further 3 minutes until the garlic is soften and the chorizo is sizzling and fragrant.
Next add the smoked paprika and the paella rice. Stir this so it is well mixed with the other vegetables and chorizo and gently fry for a couple of minutes. Next add the white wine and allow this to bubble and mostly cook away before adding the chicken stock, saffron water and chopped tomatoes. Season the mixture with Maldon salt and cracked black pepper, mixing to combine. Now allow the mixture to bubble simmer for 5 minutes before dotting in the monkfish pieces, and then leaving to cook for a further 5 minutes.
After 5 minutes mix in the squid rings and tentacles, the frozen peas and the prawns. Allow these to cook for 3 minutes before finally adding the mussels to the top of the pan. Loosely cover the pan with tin foil and allow the mussels to steam and open up – this should only take 2 minutes.
Once all the seafood is perfectly cooked you are ready to serve. Top the paella with the chopped parsley, a final pinch of Maldon salt and the lemon wedges to be squeezed over. Bring the whole pan to the table to serve your guests.
Koftas (or Köfte) is a Middle Eastern dish comprising of meatballs made from minced meat, onions and a variety of spices. The word ‘kofta’ derives from the Persian phrase ‘to beat’ or ‘to grind’, which symbolises the grounding of meat used to make this ancient dish.
Our recipe for lamb kofta kebabs has a ‘fiery’ twist, as we add the spices and seasonings of cumin, smoked paprika and chilli flakes to give the dish some warmth. We also add a drop of runny honey to bring sweetness to the koftas, which is elevated further with a generous pinch of Maldon Salt.
We make a delicious salad to go with the lamb koftas – a Persian salad!
What is a Persian salad?
A Persian salad has a similar taste to a Greek salad, but it does not contain feta or any dairy in that sense! The dressing for the Persian salad is made of simple ingredients, including olive oil and a splash of lemon juice. We added a handful of parsley and coriander to add further depth to the dish. You can learn how to make the Persian SaladHow to make the spicy lamb koftas…
Tzatziki is a refreshing and simple dip that originates from Greece. It is made by combining thick yoghurt with cucumber, fresh herbs (mint and dill), garlic (optional), a generous splash of lemon juice and a final pinch of Maldon Salt. It is served with grilled meats like kofta to achieve the perfect balance between sweet and spicy. You can also pair the dip with cold appetizers, such as falafel, or as a creamy dressing for a salad. The best side dishes to serve with lamb koftas are recipes authentic to the region! Baba ghanoush is a smoky, very creamy eggplant dip that pairs perfectly with the spicy lamb koftas. The flavoursome Middle Eastern dish comprises of roasted eggplant, tahini and garlic which compliments the very bold, fiery flavours of the koftas. If you are struggling to find the ingredients to make a baba ghanoush, why not stay simple with green new potatoes instead? New potatoes are delicious and provide a gentle sweetness when boiled or roasted. The tender interior and slightly crispy outer allows a perfect contrast to the fiery flavours of the spicy lamb koftas.
Tzatziki dip…
How to make a Persian Salad…
Cook the lamb koftas and serve…
What to serve with lamb koftas…
Preheat the grill to high setting.
First start by preparing the caramelized red onions. In a pan heat up 2 tbsp olive oil and add the sliced red onions along with a good pinch of Maldon salt. Turn the heat down low and allow the onions to slowly cook down for 10 minutes until soft.
While the onions are cooking, place the two portobello mushrooms onto a foil lined baking tray. Remove the stem and then stuff the mushroom with the crumbled stilton cheese. Season with some cracked black pepper and then place them under the grill for 5 minutes -until the mushroom is tender and the cheese is melted and bubbling.
Going back to the onions, after they have softened for 10 minutes add the balsamic vinegar and caster sugar and cook gently for another 5 minutes until sticky and caramelized. Remove from the heat.
Now you can assemble your burgers. Start with the toasted brioche bun base, spread a thin layer of Dijon mustard on, if desired. Next top with the stilton filled portobello mushroom, season with some Maldon salt and then pile on some of the caramelized onions. Finally top with the wild rocket and the brioche burger lid. Serve with some more Dijon mustard, if you’d like.
@chefswarehouse_chef_liamtomlin
Prepare the chicken wings: Grind the Maldon salt, star anise,
crushed coriander seeds, peppercorns and cinnamon quill in a
pestle and mortar. Transfer the ground spices to a bowl and
add the bay leaf, thyme and garlic. Rub the spice mix into the
chicken wings, cover with cling-film and refrigerate for 3 hours.
Preheat the oven to 120 °C. Wipe the salt mix from the chicken
wings, place in a heavy-based saucepan and pour the rendered
duck fat over the chicken wings. Bring to simmering point over
a low heat, cover with a lid and transfer the saucepan to the
oven. Cook for 1ó – 2 hours. The chicken wings are cooked when
the bones are easily removed. Lift the wings from the duck fat
and place on a tray. Allow them to cool sufficiently to handle
and then extract the bones and cartilage. Place on a greaseproof
paper-lined tray and cover with a second sheet of greaseproof
paper. Place a second tray on top with enough weight to press the
wings. Refrigerate until ready to use. Strain the duck fat through
a fine sieve and refrigerate in a sealed container for future use.
To make the sweet corn and basil sauce follow the same method
as for the sweet corn soup recipe, adding a little
more cream if necessary.
To serve increase the oven temperature to 180 °C. Melt a
teaspoon of duck fat in a cast-iron pan over a medium heat.
Add the chicken wings skin side down and transfer to the oven.
Cook the chicken wings for 3 – 4 minutes until the skin is crisp
and evenly coloured. Lightly season with freshly ground pepper.
Remove the wings from the pan and keep warm while preparing
the rest of the dish.
Bring 25 ml water to the boil in a saucepan, add the butter and
bring back to the boil until melted. Add the sweet corn and
courgette, reheat and lightly season with salt and freshly ground
pepper. Strain the corn and courgette and keep warm. Gently
reheat the sweet corn and basil sauce and adjust the
seasoning and cream content if necessary. Strain the sauce
through a fine sieve.
Spoon the sweet corn and courgette into the centre of a plate
and spoon over a little of the sweet corn and basil sauce. Place
the chicken wings onto the sweet corn and spoon a little more
sauce around the dish. Garnish with the deep fried shallots and
basil leaves.