Meat is the obvious choice for a barbecue, but there are lots of other options for non meat eaters, the BBQ sweet potato and halloumi salad is a perfect example, but I always like to make sure my accompaniments are exciting too. A few nights ago we had a beautiful dinner of balsamic chicken thighs with a tomato and feta salad, and some BBQ Corn on the cob. The recipe here will change the way you eat corn forever! To be honest it’s the only way corn should ever be eaten.  Just slathered with a little bit of butter, garlic and parsley is a nice easy option but you can totally go one step further and roll the hot corn on the cob in grated Parmesan cheese with a little chopped chilli or with a little bit of lime and basil butter.

Whatever way you finish it is up to you, but this basic method is a real winner and the real exciting part of the whole process is when the husk which go bone dry during the cooking are peeled back and place in the center of the grill and erupt into flames.  Definitely a show stopper!

Continue to the recipe for BBQ Corn On The Cob…

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I have been dying to cook pizza on the BBQ for ages and I finally plucked up the courage to make it happen a few weeks ago.  After a lot of research on the matter, the choices boiled down to two major options, one to cook it directly on the grill which had it’s hazards, and then choice I went with which was to buy a pizza stone.  The decision was made easy when I spotted a cute little stone for about 15 euro on sale in a hardware shop.  The beauty of cooking on the stone is that you get left with a fantastic crispy and chewy base.  You pop the stone on BBQ for about 45 minutes ahead of cooking and then when it’s nice and hot, you slap on the pizza base and assemble the pizza toppings.  In about 6-8 minutes you are left with one of the most delicious pizzas you will ever make at home.

The recipe here is totally adaptable in terms of toppings etc and if you can’t get your hands on a pizza stone, you can just as easily cook the pizza’s in a nice hot oven for the same amount of time.  If you do plan to make these pizza’s they really are great for outdoor parties because you can lay out a selection of toppings and ask them to customise them, themselves. FUN TIMES!

Continue to the recipe for Thin Crust BBQ Pizza…

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It’s been a little quiet on the blogging front for the last few days, but I have good reason! After a couple of crazy months, I can well and truly say I have switched my mind to the standby position.  We’re spending some time in Gothenburg soaking up some Swedish sunshine and inspiration before work starts on the new book when I’m back.  It’s given me a bit of time to work through the notebooks full of recipe ideas I’ve been writing over the last year and over the weekend I managed to whittle it down to a really solid list of tasty recipes.  The whole book writing process has always been a learning process and I think now I have a really good idea about how I want to write the next one.  In lots of ways there is a detachment between writing the recipes, testing the recipes, and shooting the photography for the recipes and so for this next book I want to combine all three and really give a sense of real life cooking as I work through the production process.  I’m planning on cooking and shooting everything chez moi, so the next few months I’m sure our kitchen is going to look like a bomb hit it!

While the next book is rolling around in my head and stopping my sleep, helped along by the bright hot Swedish nights, I am seriously loving Sweden in the summer as I always do, we’ve spent some time here for the last 5 summers.  We have had some great weather here the last week or so, so outdoor eating has become our way of life, with lots of BBQ’ing and fresh salads, which leads me on quite nicely to our recipe for today.

I first came across this at a big BBQ cookout in the US and had been dying to try it.  Having had it on the to do list for a few years, I was recently lined up to do a spot of BBQ’ing on the Tom Dunne show on Newstalk and the lovely researcher got in touch to say that one of the guests on the show on the same day would be Ken Doherty and he wanted to know how to make beer can chicken.  So with a little bit of beer can chicken research under my belt I headed off to cook it up!  It’s actually all ridiculously simple, and I am now a total convert.  It is hands down without a doubt one of THE best ways to BBQ chicken, you get tender meat and crispy skin.  Ain’t nothin’ better!

Continue to the recipe for Boozy Bum Chicken…

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