June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
    Read more…

November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
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  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
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May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
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  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
    Read more…

The six rules of barbecuing

By
Eve O'Sullivan
Added
28 April, 2016

Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.



Start with great produce. Even if you only want to cook a couple of burgers, make them the best you can. Wheeling out the bbq can sometimes be a signal to buy with an attitude of ‘it’s only being thrown on the bbq, so what does it matter?’, but things always taste better when they are good quality.


Be well prepared and everything you need to hand. Many a time things are forgotten and left in the kitchen, you have to run in, and then inevitably something gets burnt on the bbq. I speak from experience.


A tiny bbq will not work for feeding four people with multiple elements. A good sturdy piece of kit is needed (with a lid) and enough surface area to cook on. If you don’t have a lid, then it’s not really a bbq and you won’t be able to slow cook, smoke and convect; you’ll miss out on the real essence of what this type of cooking is all about.


Don’t always serve the ubiquitous sausage and burgers - it’s boring and to be honest a little lazy! There’s a whole world of deliciousness out there, and it’s doesn’t have to be meat either. Fish - particularly oily fish - is made to be cooked over charcoal and it couldn’t be easier, quicker and more delicious. Think of your bbq as an extension of the kitchen and not a once a year, one-trick pony.




Wait for the flames to subside before cooking. This is a really common mistake and it’s where the ‘burnt and acrid on the outside, raw in the middle’ result comes from. The flames lap up, blacken the food and then it looks overcooked and burnt but it’s barely cooked on the inside. Not good. When the flames have died down and the coals are an even, ashen grey, then it’s the optimum time to cook.


Avoid the cheap all-in-one portable bbqs that are available in garages at all costs. They are packed full of chemicals and taint the food with a petroleum tang. Always buy the best charcoal you can afford; it has an impact on the flavour of your food so the quality is extremely important. There’s some great British woodland charcoal out there to buy now that’s very clean and natural and being local is more eco friendly, too.



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