It’s typical isn’t it? You theme a month of blogs around BBQ in August thinking it would be the perfect time for some outdoor cooking and then what happens?
Yes, the great British weather intervenes.
This week, even the south has experienced some bad weather as Storm Ellen brought her 70mph-plus winds to our shores, along with lots of rain and, well, general misery!
That’s the downside of living on a small island we guess, but it doesn’t do you any good when you are trying to get your Barbie on!
So, we are having to pick our moments this month, and why we do (there are signs of more settled weather on the way), we just wanted to say how pleased we are that so many people are supporting the Eat Out to Help Out scheme.
This gives 50% discounts up to £10 per person on sit-down meals out from Monday to Wednesday in over 50,000 restaurants, cafes and pubs who opted to take part in the scheme aimed at helping the hospitality industry recover from the effects of the Covid-19 lock-down.
People have been flocking in their droves to eat out on days when, traditionally, it is harder to fill tables, so well done you, the Great British Public for your support.
Hopefully, in between eating out to help out, there are still a few more BBQ days ahead of us, so keep your eyes glued to the BBC long range weather forecast and pick your spot, because you definitely don’t want to miss out on this week’s recipes.
Tacos are right on trend at the moment and let’s face it, who doesn’t like Mexican food, so this is perfect for making on the BBQ and enjoying with a few cold cervezas.
Salsa Verde marinated BBQ chicken tacos
For the pickled cucumber:
- 600ml white wine vinegar
- 450g caster sugar
- ½ tsp chilli flakes
- 1 tsp coriander seeds
- 15g salt
- 1 cucumber (sliced very thinly)
Put all the ingredients into a pan apart from the cucumber, bring to the boil then add the cucumber, re-boil then take off the heat and cling film. Place to one side.
Salsa Verde/Chicken Marinade:
- 70g spring onions
- 50g garlic puree
- 7g salt
- 100g olive oil
- 10g sugar
- 26g fresh coriander (stalks included)
- 26g fresh flat leaf parsley (stalks included)
- Juice of 2 limes
- 1kg boneless and skinless chicken thigh
Pre-heat your BBQ if you are using a gas grill or wait till the coals are glowing white hot if you are using a real Barbecue. Add all ingredients in a food blender and blend till smooth. Cover the chicken in half the marinade for a minimum of 1 hour. Put the other half to one side for later for when finishing your tacos.
- 350g strong bread flour
- 60g olive oil
- 6.5g salt
- 160g warm water
In a kitchen mixer with the dough hook attached. Add all the ingredients and mix till l you get a smooth elastic dough about 5 minutes. Leave to rest for 20 minutes. Once rested put a frying pan on a medium to high heat.
Then split the dough into 12 equal balls roll out evenly till about ¼ of a Cm. Then place into the dry, hot frying pan, when they start to puff up have golden brown patches turn over to cook on the other side then allow to cool on a wire rack, repeat the process till you have 12 tortillas.
- 5 large ripe vine tomatoes
- 2 clove of garlic
- 1 bunch of fresh coriander chopped (no stalks)
- 2 red chillies (de-seeded and finely chopped)
- Juice of 1 lime
- 3 spring onions
- Salt and pepper
Start by cutting the tomato’s into quarters and removing the centre. Roughly chop up the tomatoes with the coriander, chillies, spring onions and garlic, season with salt and pepper and mix in the lime juice.
- 300g full fat yoghurt
- 1tsp ground cumin
- 1 glove of garlic minced
- juice of 1 lime
- Salt and pepper
Mix all together and season with salt and pepper.
Garnishes and to finish :
- Radishes thinly sliced
- Spring onions thinly sliced
- Corn cut from the cob after being barbequed till charred and caramelised
Spread the chicken out evenly on the barbeque, the trick is to just leave the meat alone don’t touch it to allow it to get that great barbeque flavour. Give them 4-5 minutes on each side Making sure that it is thoroughly cooked and has great golden brown charred marks all over it. Leave to rest for 5 minutes before chopping into large chunks and spooning some of the left over Salsa Verde over.
Warm the tortillas on the barbeque and then place everything in the middle of the table and allow everyone to create their own unique tacos, serve with ice cold Mexican beer and enjoy.