In Alex Hamilton’s recipe book, The Barbecue, he gives you a ‘hero’ recipe to use as a template, with a variety of marinades to mix it up each time you make the meal.
We have both a charcoal and a gas braai so I was pleased to see that the book does not recommend one over the other. Alex includes an essential kit which consists of tongs, a flipper, trays and a wire brush for cleaning.
Chapters are divided into:
- Things on sticks
- Dips, sauces & pickles
- Whole Veg
- Burgers, steaks & slow cooking
- Salsas & salads
Recipes that caught my eye:
- Tandoori spices and yogurt marinade (p28)
- Coriander & lime tzatziki (p34)
- Jerk ribs (p52)
- Tandoori chicken (p58)
- Korean barbecue marinade (p61)
- Long-stem broccoli (p79)
- Chilli, lime & coriander dressing (p82)
- Lemon, dill & feta dressing (p83)
- Whole rainbow trout (p92)
- Classic mustard, Worcester & thyme marinade (p114)
- Barbecue brisket (p120)
- Pickled watermelon rind (p126)
- Griddled Nectarines, plums & peaches with hazelnuts & rosemary (p148)
The Barbecue includes a menu plan and tips on which dishes go with what, all of which is most helpful. There are also tips along the way to ensure you get the best from the recipe book. I thought the photographs were great and found the book full of good ideas.
What I made:
I got Dave to braai tenderstem broccoli as per the method in the recipe book. We have a special plate for putting onto the grill for vegetables. I drizzled the broccoli with olive oil, seasoned well, and cooked on the barbecue for 5 minutes. I then asked Dave to choose a recipe, and he went for the barbecue brisket. As it was on both our lists I tried it straight away, and this is a winner! I will share the recipe soon, as well as the recipe for the Korean slaw.