By Louise Pickford

ISBN-10: 0600618609

ISBN-13: 9780600618607

ISBN-10: 0600619443

ISBN-13: 9780600619444

Advent; flavor tempters; together with: Scallops & chorizo kebabs, Yakatori poultry skewers, bird & jalapeno quesadilla, Marinated goat cheese with herb-grilled tortilla, For vegetarians; together with: Charred chilli pumpkin wedges, Grilled corn with lime & chilli salt rub, Barbecued candy potatoes with mustard butter, Chickpea & tofu veggie burgers, Steaks & ribs; together with: Rib eye with chimichurri sauce,T-bone with garlic & parsley butter, Beer & paprika poultry, Rum & maple-glazed red meat abdominal, red meat steaks with fennel rub, Rosemary-rubbed lamb cutlets, Lamb with tahini yogurt sauce, Fish & seafood; together with: Clam parcels with coconut, Scallops with papaya salsa, Chargrilled calamari with chilli jam, Grilled lobster tails with fennel, Salmon with lemon & olive salad, Jerk tuna with mango salsa, Prawns with garlic aioli, Burgers, scorching canine & kebabs; together with: All American burger, vintage cheeseburger, poultry burger with onion jam,Tuna burger with guacamole, Lamb burger with grilled mushrooms & rosemary aioli, Cornbread aubergine burgers with tomato, mozzarella & pesto, Prosciutto-wrapped Italian scorching canine with salsa rossa, Salads, sauces & marinades; together with: Seared red meat salad with creamy mustard dressing, Tuna tataki with sesame dressing, Smoked garlic Caesar salad, Grilled vegetable salad with goat cheese dressing, combined leaf salad with pine nut dressing, Lemon, lime, chilli & thyme oil, Moroccan spice paste, barbeque sauce, candy treats; together with: Barbecued bananas with maple ice cream, Grilled pineapple with lime granita, Seared mango with strawberry sorbet, Fruit parcels with caramel sauce

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Extra resources for 200 barbecue recipes

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Even if the breads are very hot, they will not stick to the parchment when frozen. Parchment paper can be found in the same section of the grocery store where aluminum foil is found. Popsicle Molds Popsicle molds are fun to use to make Indian ice cream (kulfi). You can get different mold shapes, such as ice cream barmolds or rocket shapes, but I prefer the basic popsicle shape because it is similar to the kufli in India, although the Indian kulfi mold is much longer. After the kulfi is frozen, turn over the molds and run them under hot water for about thirty seconds, or until you can feel that you can easily pull out the pops.

25-cm) strips (or whatever size cube or dice you will be making). 25-cm) increments (or whatever size cubes or dice you will be making) to create cubes. 4 Repeat this process with the remaining potato circles. Once you feel comfortable using this technique, you may even stack the circles to cube or dice multiple circles at one go. Chopping and mincing Chopping and mincing are cuts in which you do not have to be so precise, especially when a recipe calls for something to be coarsely chopped. Chopped food is bite-size or smaller pieces, “finely chopped” is chopping food even smaller, and minced food is cut into very small pieces (smaller than dice), almost to the point where the food seems crushed, such as minced garlic.

Make sure the container is well covered or airtight so that ice crystals won’t form on the food. The easiest way to reheat frozen food is to first thaw it by placing it in the refrigerator. For example, if it is Monday morning and you know after a long day at work you will want to enjoy the Chicken Tikka Masala (page 105) and Creamed Spinach with Cheese Cubes (page 140) that are in your freezer, place the frozen dishes in your refrigerator before heading off to work to thaw. Then, when you come home, you can quickly warm up the thawed food and some rice or Mexican wheat tortillas (the latter is a great substitute for chapati, the daily homemade bread eaten in Indian homes).

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200 barbecue recipes by Louise Pickford

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