BBQ Recipes by Josh Katz

Pritesh Mody |

Summer may be nearing its end, but that's no reason to give up on the barbecue.

We've teamed up with Heinz and King of the Grill, Josh Katz of Berber & Q, to bring you some delicious recipes.  Of course, if you really can't be bothered to get those coals burning, you can try these recipes using a griddle pan or grill.

BBQ Whole Head of Broccoli, Harissa & Charred Spring Onion Aioli

Heinz_BroccoliServes 2 as a vegetable main, or can be shared between 4 as a side Ingredients: 1 Head of Broccoli 20ml Olive Oil ½ tsp Black Pepper, coarse For the Charred Spring Onion Aioli 80ml Heinz Salad Cream 50g Crème Fraiche 2 Spring Onions, blackened on the grill & finely chopped 1 Garlic Clove, minced or finely chopped 15ml Olive Oil 15ml Lemon Juice For Garnish 2tbsp Harissa Paste 3 Anchovies (optional) 1tbsp toasted Hazelnuts, roughly chopped Method:
  1. Start by blanching the whole head of broccoli in some boiling water for 3 minutes. Remove from the water and refresh in a bowl of iced water.
  2. Make the Charred Spring Onion Aioli by combining all of the ingredients in a bowl thoroughly.
  3. Fire up the barbecue for direct grilling over high heat. Whilst the fire is coming to temperature, roll the broccoli in olive oil and season with salt and pepper. Grill the broccoli atop the burning coals until lightly blackened and crisp all over.
  4. Remove the broccoli from the grill and serve on a base of the Charred Spring Onion Aioli, with some reserved for spooning over the top, along with the harissa, the chopped hazelnuts and anchovies (if using) ripped into a few pieces.
  5. Season to taste.

Peri Peri & Honey Glazed Smoked Chicken Wings

Heinz_Chicken_WingsServes 2-4 Ingredients: 800g Chicken Wings (Approx 12 in number) For the rub 1tsp Smoked Paprika 1tsp Cayenne ½ tsp Cumin, ground 1tsp Black Pepper, coarse For the marinade 60ml Heinz Peri-Peri Sauce 1tbsp Lemon Juice 10ml Maple Syrup For the glaze 150ml Heinz Peri-Peri Sauce 90ml Clear Honey 30ml Lemon Juice ½ tsp Black Pepper, coarse To garnish 1 Lemon, cut into 8 wedges 1tbsp Chopped Parsley 1 Spring Onion thinly sliced Method:
  1. ­Start by preparing the rub. Combine all of the ingredients in a bowl and mix together thoroughly. Toss the chicken wings in the rub so that each wing is coated liberally.
  2. Combine the ingredients for the marinade in a bowl and pour over the rubbed chicken wings. Allow the wings to marinate for 2 to 4 hours or preferably overnight.
  3. Whilst the wings are marinating, prepare the glaze by combining all of the ingredients in a pan and reducing over a medium to high heat by approximately 25%.
  4. Fire up the barbecue for direct grilling over high heat, but bank the coals to one side (if possible). Grill your wings, turning regularly whilst basting with the glaze, until the skin is crisp and slightly charred and they are completely cooked through (approximately 15-20 minutes). Should the wings start to crisp on the outside too much, before being cooked all the way through, transfer them to the other side of your grill where they are not directly positioned above the coals, and place the lid on the barbecue. This will turn your barbecue into an oven of sorts, and enable the wings to continue cooking through without burning.
  5. Remove your wings from the grill and serve immediately with the lemon wedges, blackened on the grill and squeezed over the top, and some chopped parsley strewn all over.
  6. Season to taste.
Cooking with eggs
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