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Barbecues isn't about burning bland cheap sausages or cremating charcoal burgers. You don't need to be a grillmaster to provide quality tasty barbecue foods. Here are many recipes that almost anyone can follow, you will be proud of your barbecue food, no matter whether you cook on a gas barbecue, charcoal barbecue or even a portable barbecue.

Potatoes with Sour Cream and Caviar

If you have any barbecue recipes that you would like to include in our online recipe guide, please feel free to email them to mail@ukhq.com.

We have divided the barbecue recipe guide into appetisers, then into food types; vegetarian, beef, pork, lamb, beef, fish, seafood, desserts. We've even added some extra fun recipes such as Ice Cream recipes, Beer Recipes and Coctail Recipes. Barbecue pages is the ultimate online barbecue guide.

Handy Hints for Barbecue Grilling:

· Be organised: have everything you need ready and at hand before you start grilling - Go through your food plan; think food ingredients, marinades, seasonings, equipment and tools. Cover food to protect against flies and sun.

· Don't use a fork and never stab the food when turningit is best to use a pair of tongs to grip and turn. When you stab the meat with a fork, you will allow tasty juices to drain away into the fire which then can spit and develop aggressive flames.

· Food cooks faster under a covered grill

· You don't need to marinate tender cuts of meat overnight; they can be marinated in as little as 15 minutes! Less tender meats need to be marinated at least 6 hours.

· If using wooden skewers, soak in water thirty minutes before using so ends won't burn during grilling time.




Potatoes with Sour Cream and Caviar

Thanks to Weber barbecues


Osetra and sevruga are the next best thing to the hard-to-find Beluga caviar-and definitely worth the splurge!

4 small red bliss potatoes, about 1 to 1-1/2 inches in diameter
1 quart water
1 tablespoon salt
2 tablespoons vegetable oil
1 Pinch of salt
8 teaspoons sour cream
1 tablespoon fresh chopped chervil or 1 teaspoon dried chervil leaves
1 ounce sevruga or osetra caviar


Place potatoes in a medium saucepan; add water and salt. Bring to a boil over high heat. Cover; reduce heat to simmer and cook 15 to 20 minutes or until tender. Drain and cool until easy to handle.

Cut a flat spot on opposite ends of each potato. Cut each potato in half between the flat spots. Remove 1 scoop out of the inside of the potato with a small melon baller. Place potato halves in a bowl, drizzle with oil and toss gently to coat. Sprinkle with salt.

Place potatoes on cooking grate and grill 8 to 10 minutes, turning once halfway through grilling time. Remove from grill and cool slightly.

Spoon 1 teaspoon sour cream into each potato half. Sprinkle with chervil and top with caviar.

Makes 8 servings
Wine recommendation
Champagne, of course. Choose one from Epernay, France, and you can't go wrong.


 

 

 


 

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