World of Zing BBQ Recipes (from Channel 4 Sunday Brunch)

As seen on Channel 4 Sunday Brunch, these recipes have been created by our Flavour Guru Pritesh Mody to add some Zing to your BBQs come rain or shine!

ETHIOPIAN BERBERE SPICED CHICKEN WINGS (as seen on a different episode)

Pronounced bir-beri, Berbere is a potent and intensely aromatic spice rub found in Ethiopia.

• 8 chicken wings
• 1 tbsp Berbere Ethiopian Spice Blend 
• 25ml honey
• 50ml soy sauce

Mix all ingredients together and allow to marinade overnight. Bake in the oven for around 25minutes at 200degrees.

KOREAN STYLE CHICKEN WINGS 

Ingredients

• 12 free-range chicken wings

The Marinade

• 2 finely chopped garlic
• 1 tbsp finely grated ginger (or 1tsp ginger paste)
• 40ml dark soy sauce
• 20ml Shaoxing Rice Wine
• 80g Gochujang Korean Chilli Paste
• 10ml rice vinegar
• 1 tbsp honey

To Garnish

• 1 tbsp Pure Sesame Oil
• 1 tsp Gochugaru Chilli Flakes
• 4 tsp Sesame seeds
• Sliced Spring onion to garnish

Mix all ingredients together to create a thick sauce.  Reserve 2 tablespoons of sauce aside. Marinade the Chicken Wings with remaining sauce. BBQ the wings over indirect heat or least hot part of the BBQ until cooked. Plate up.  Pour the reserved sauce over the cooked wings and garnish with a couple of pinches of sesame seeds, a drop of sesame oil, sliced spring onions and Gochugaru (if you want it spicier).

PERSIAN BARBEQUED CAULIFLOWER STEAKS With Tahini & Pomegranate Molasses

Ingredients

• 1 Cauliflower
• Pomegranate Molasses

For the marinade

• 2 Persian Dried Limes
• 1tsp Cumin
• 1tsp Sumac
• Pinch of Salt
• 4 tsp Olive Oil

Trim the leaves from the base of the cauliflower so that it can sit flat. Par-boil the whole cauliflower for around 6 minutes so that it just starts to cook and soften.  This means that you will have a more evenly cooked Cauliflower when barbecuing and also reduces the number of crumbling florets when you try to slice it into steaks. Allow to cool for a few minutes, then cut into 3cm steaks (cut from the middle outwards, again to minimise crumbling cauliflower florets). Keep aside any loose florets that do fall off. Blitz the dried lime in a blender into tiny flakes – as small as you can get without turning into a powder.  Mix with rest of the ingredients and marinade the Cauliflower (and florets) for around 30mins. To Cook Place steaks on a medium-hot BBQ.   If the florets are large enough, then they can go on the grill too.  Alternatively, just wrap these in some foil and place on the BBQ to cook next to the steaks. Steaks should take around 3-4minutes each side – you're looking for lovely dark char-lines to develop. The cauliflower is done when you put a fork through the centre with minimal effort.  If the steaks are charred but still too hard for your taste then just move them over to a cooler part of the BBQ and continue to cook or put them in the oven for a further 10minutes at 180 degrees. The Tahini Sauce

• 4 tbsp of Tahini (or smooth Peanut Butter is an excellent alternative)
• 2 tbsp of olive oil
• 2 cloves of garlic, minced
• 1 lemon, juiced

Place all ingredients into a pestle & mortar or a blender and mix until you've got a runny consistency (sort of like thick Greek Yogurt). To Serve Place cooked Cauliflower Steaks on a plate and generously drizzle with Tahini Sauce and Pomegranate Molasses.

CHIPOTLE BURGER with Chipotle Mayo

Ingredients

• 600g Burger Mince (makes 4 burgers)
• 3 Pieces of Chipotle in Adobo Sauce + 1 tsp of sauce from the can
• 1 Ancho Chilli
• 1 tsp Cumin Powder
• 1 tsp Sea Salt
• Sea Salt to taste (salt burgers only a couple of minutes before cooking them!)
• Sliced Red Onion
• Cos Lettuce
• 4 burger buns – I'm a fan of brioche, but up to you!

Chipotle Mayo

• 1 Piece of Chipotle in Adobo Sauce + 1 tsp of sauce from the can
• 150ml Mayo

Rehydrate Ancho for 30minutes in boiling water. Place Ancho in a blender with the Chipotle in Adobo sauce, salt and cumin and blitz into a course paste. Mix this paste into the burger mince form 4 evenly sized burger patties.  Leave to marinate in the fridge for around 2 hours. For the Mayo, simply blitz Mayo and Chipotle in Adobo in a blender until you've got a smooth sauce. Get the patties onto a hot barbecue.  Ensure you get a nice crisp crust on each side and turn every couple of minutes to ensure it doesn't burn but remains juicy.  Around 10 minutes in total for Medium. Once done, slice your buns, get the burger on them, as well as some of the Chipotle Mayo, lettuce and slices of onion and enjoy!

CARIBBEAN JERK FISH

The Rub

• 2 tbsp of World of Zing's Jerk Spice Blend
• A couple of pinches of Sea Salt to season

OR Make your own:

• 1 tsp ground allspice
• 1/2 tsp ground thyme
• 1 tsp paprika
• ½ tsp black pepper
• 1 tsp salt
• 1 tsp brown sugar
• ½ tsp habanero chilli powder
• ½ tsp ground nutmeg
• ½ tsp ginger powder
• ½ tsp garlic powder
• ½ teaspoon onion powder

Other Ingredients

• 3 Tbsp of olive oil
• 1 whole white fish. Preferable something reasonably flat such as sea bream or sea bass
• 1 lime

Method

• Mix all marinade ingredients together in a bowl with olive oil
• Lightly slash both sides of the fish 2-3times to allow room for the marinade to penetrate the fish, and generously rub the marinade all over it.
• Leave to marinade for around 30minutes (no more than an hour)
• Place the fish into a fish basket or directly onto the clean grill of a medium-hot barbecue
• Cook the fish for around 6 minutes on each side.  The flesh will fall away from the bone when the fish is cooked.
• Finish with a squeeze of lime