With a bit of luck this June will be a month for barbeques and celebrations; the sun will be shinning and England will be confidently marching their way through the group stages of the world cup.
There are many delicious things to cook on the barbeque, so don’t be afraid to venture beyond burgers and chicken drumsticks. Drings do a lovely Marquez sausage, perfect with a bowl of couscous and some spicy tomato sauce. For a larger gathering you could cook a whole butterflied leg of West Country lamb. Marinade overnight with chopped rosemary, garlic, black pepper and olive oil, then grill, covered with the lid, for about 30-40 minutes, depending how you like it cooked. If you fancy some fish then mackerel and sardines are relatively cheap and in great condition right now. Make a couple of deep incisions on each side of the fish and rub with salt, chopped thyme and olive oil. Grill on both sides and serve with a lemon wedge and crisp green salad.
One dish that is sure to delight your guest is lamb Kofte kebab with couscous and grilled flatbread. Use very lean lamb to ensure the kebabs aren’t greasy and the coals don’t burst into flames during the cooking. Pounding the meat with all the flavourings will bind the kebab together, improving the texture and preventing it from collapsing during cooking.
Spiced Lamb Kofte Kebab with Couscous and Flatbread – serves 4
- Pound 1kg of lean lamb mince with 2 pinches of salt, 2 teaspoons of ground spices (cumin, coriander and fennel), the zest from 1 lemon, a grated clove of garlic, 2 finely diced (seeds removed) red chillies and a generous amount of chopped parsley, mint and coriander. Divide into 8 and form into log shapes around the skewers.
- Pour 370 ml of boiling water over 500g of couscous and rub together with your fingers (use rubber gloves to avoid burning your fingers). Rub in 50g of butter. Add lemon juice, spices, herbs and salt to suit your taste.
- For the flat bread mix 165ml of warm water with a pinch of sugar and a small lump of yeast. Sift 300g of strong flour into a large bowl, adding a pinch of salt, a tablespoon of yoghurt, a splash of olive oil and the yeasty water. Knead for 10 minutes and then cover with oiled clingfilm. Leave in a warm place to rise until double in size.
- Divide into 4 balls and roll out into thin circles. Flour & place on a plate with some greaseproof between each one. Refrigerate until needed.
- Lightly oil and season the kebabs and cook for about 4 minutes each side (or until cooked to your liking).
- Grill the flatbread on each side until lightly charred.
- Serve 2 kebabs per person with couscous, flatbread, rocket and a minty yoghurt seasoned with a little lemon juice, garlic and salt.
Seasonal Ingredients
Vegetables: Beetroot, broad beans, cauliflower, broccoli, celery, courgettes, aubergines, artichokes
Fruit: Strawberries, raspberries, blackberries, blueberries, gooseberries, peaches, apricots, melons
Fish: Salmon, sea & river trout, haddock, mackerel, red mullet, prawns, sardines
Meat: New Season lamb, Guinea fowl