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After a long hot and hazy day, there's nothing
like rounding it off with the taste of a barbecued supper.
If your barbecue is flaming away, then stop, this
isn't the time to start cooking. Whilst it's great to enjoy that
char-grilled taste, all too often a flaming barbecue is the first
mistake of the patio chef.
Organic butcher Nigel Harvey said it's vital to
ensure that any food on a barbecue is cooked all the way through.
"I'd go for a gas barbecue
as you can control the heat. More often than not, if there's any
problem with a barbecue, it's that the food is being cooked too
fast. Food can be charred on the outside,
but still undercooked in the middle.
"The best way to tell if something is cooked,
is put the food on in plenty of time, keep the heat relatively low
and cook for 20-25 minutes for even a modest size piece of meat.
Nigel Harvey |
"Take it slowly, turn it occasionally and
disregard the outside colour of the food. If you're not sure, put
a knife through it, you'll soon see if it's cooked or not."
Nigel Harvey's family have been butchers for three
generations and are the only all organic butchers in Norwich.
"I don't think one meat cooks better than
the other but you do have to be careful with poultry," warned
Nigel.
"We would always par-cook in the oven at home
and then finish it off on the barbecue. Visually, it looks cooked
very soon, but you have too cook it very carefully.
"Sue [Nigel's wife] and I experiment a lot
with food and in these recipes we've introduced a lot of tropical
and exotic elements. Nothing too over the top of course as the spice
is there to enhance the flavour of the meat, not hide it."
Barbecue recipe ideas
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