Our hottest meat by far, poultry is a superb selection for the barbecue (a plea, although, to hunt out the perfect you possibly can afford, as a result of no different meat has been commodified extra by manufacturing facility farming than the birds for our tables). As a basic rule, birds are at all times higher cooked not directly, away from the fierce warmth of the fireplace, and taking issues extra gently and for longer. Rushing the cooking and burning the surface dangers a still-raw inside that’s by no means going to deliver you the perfect consuming. To that finish, a temperature probe is a really great tool – we’ve such an innate worry of undercooked poultry that we frequently go in the other way and find yourself with dry outcomes; a probe offers you confidence that it’s achieved good.
Pistachio- and apricot-stuffed rooster legs with fennel slaw (pictured above)
Here, rooster legs are part-boned (simply the thigh bit), so you possibly can fill them with a tasty stuffing. This does make turning them on the grill a little bit delicate, so in case you have a fish cage, lining them up in that can maintain them a bit safer. If not, simply be additional beneficiant with the cocktail sticks to pin them shut – you’ll want 12-16 in whole.
Prep 15 min
Cook 1 hr 30 min
50g shelled pistachios
2 tsp cumin seeds
2 tsp coriander seeds
A pinch of chilli flakes (non-obligatory)
1 tbsp olive oil
1 purple onion, peeled and chopped
1 garlic clove, peeled and crushed
50g dried apricots, finely chopped
A couple of sprigs of flat-leaf parsley, chopped
A couple of sprigs of dill, chopped
4 rooster legs
Flaked sea salt and black pepper
For the salad
1 small fennel bulb (about 200g), trimmed and thinly sliced
2 heads of purple chicory (endive), thinly sliced
100g radishes, thinly sliced
A very beneficiant handful of soppy contemporary herbs (I used dill, parsley and coriander), chopped
Juice of 1 lemon
3 tbsp extra-virgin olive oil
A pinch of sugar, to style
Toast the pistachios in a small frying pan on a medium warmth for a few minutes, then tip out on to a board, finely chop and put in a medium bowl. Toast the cumin, coriander and chilli flakes, if utilizing, in the identical pan for a minute, tip right into a mortar, roughly crush and add to the nut bowl.
Pour the olive oil into the pan, set it again over a low warmth, then gently sweat the onion, stirring typically, for a very good 15–20 minutes, till nicely softened. Add the garlic, stir briefly, then tip into the nut and spice combine. Add the chopped apricots and herbs, season nicely and depart to chill when you put together the rooster legs.
Put one leg pores and skin aspect down on a board. With a small, sharp knife, make an incision down the thigh bone to the joint the place it meets the drumstick. Use the tip of the knife to scrape the meat away from the bone, working from the highest of the thigh down, then minimize by the joint. Pull out and discard the thigh bone (or reserve it for inventory), leaving the drumstick bone in place, then minimize a pocket within the deepest a part of the thigh meat to open it out a little bit – it will allow you to match extra stuffing inside. Repeat with the opposite three legs.
Spoon among the apricot combine into every pocket, wrap the meat across the filling, then snugly pin every leg again along with three or 4 cocktail sticks.
Fire up the barbecue prepared for oblique grilling . Lay the rooster pores and skin aspect down on the grill bars away from the fireplace and cook dinner not directly for about 40 minutes, rotating them a few times in order that they cook dinner evenly. Use a meat probe to verify for doneness – rooster is technically secure at 74C, however I believe legs profit from being taken past that, to 85C or so.
Toss all of the salad components in a bowl and serve alongside the cooked rooster.
Turkey meatball skewers with fennel and bean stew
The meatballs profit from a little bit chill within the fridge to set them firmly on to the skewers. You’ll additionally want 4 to 6 metallic skewers.
Prep 15 min
Chill 1 hr+
Cook 1 hr
2 tbsp fennel seeds
500g turkey mince
1–2 tsp smoked paprika, to style
1 fats garlic clove, peeled and crushed
Salt and black pepper
1 courgette, minimize into 1cm-thick discs
Olive oil, for drizzling
For the fennel
4 tbsp olive oil
2 medium fennel bulbs (about 500g), minimize by the basis into skinny wedges
1 purple onion, peeled and sliced
2 garlic cloves, peeled and crushed
1 tsp chilli flakes (non-obligatory)
2 x 400g tins borlotti beans, drained and rinsed
Juice of two lemons
100g butter, diced
An excellent handful of dill, chopped
Toast the fennel seeds for a few minutes in a small frying pan set over a medium warmth. Transfer to a mortar, grind, then tip right into a bowl. Add the turkey, paprika, garlic, a teaspoon of salt and a very good grind of pepper, then combine rather well together with your fingers – it will make the combination sticky and assist it cling to the skewers. Divide into golf ball-sized items and roll firmly, placing the meatballs on a baking sheet as you go.
When you will have formed all of the meatballs, thread them and the courgette discs alternately on to skewers, then form the meatballs a little bit extra, in order that they’re roughly the identical diameter because the courgettes. Put the skewers on a baking sheet and chill for an hour or two; longer (as much as 24 hours) wouldn’t damage, do you have to wish to get forward.
When you might be able to cook dinner, fireplace up the barbecue prepared for direct and oblique grilling. Drizzle a few tablespoons of olive oil over the fennel wedges, season with a little bit salt and pepper, then grill over a direct warmth for a couple of minutes on all sides, till evenly charred. Transfer to a plate.
Set a big, deep, fireproof frying pan or roasting tin on the grill bars straight over the fireplace, and pour in one other couple of tablespoons of olive oil. Add the onion, stir briefly, then shut the barbecue lid and depart to fry for about quarter-hour or so, relying on how sizzling your coals are, till comfortable and evenly golden (in the event that they catch too rapidly, merely slide the pan additional away from the new coals). Add the charred fennel wedges, garlic and chilli flakes, if utilizing, to the onions, fry for a minute or two, then stir in 250ml water, cowl with a sheet of foil and shut the barbecue lid once more. Simmer for 10 minutes, till the fennel is softening however nonetheless a bit al dente, then take away the foil and stir within the beans, lemon juice, butter and a lot of the dill (save a little bit for garnish). Slide the pan over the oblique fireplace to simmer gently when you grill the meatball skewers.
Drizzle a little bit oil over every skewer and lay them on the grill bars straight over the fireplace. Cook, turning often, for quarter-hour, till a probe inserted deep into one of many meatballs reads 74C (cooking them with the lid down when you find yourself not turning the skewers will improve the effectivity of the fireplace). Rest the cooked skewers over the pan of fennel and beans, and scatter on the remaining dill simply earlier than serving.
Recipes extracted from Seared: The Ultimate Guide to Barbecuing Meat, by Genevieve Taylor, revealed by Quadrille at £20. To order a replica for £17.40, go to guardianbookshop.com