Everyone loves a good BBQ with food sizzling away on the grill and the smells coming off.
I love preparing veggies to grill on the BBQ, as well as a range of meats. I include recipes for making chicken, pork belly, courgettes and aubergines with a sauce to serve over them.
Chicken Rub Recipe
Soy Sauce
Paprika
Black pepper
Oregano
Chilly powder
Garlic powder
A selection of chicken tights and drumsticks, enough to feed those lucky enough to be invited to your BBQ
Method
Put you chicken in a large bowl that would allow you to mix everything together.
Pour over some soy sauce over the meat. I use this as substitute to salt, so go by your personal taste. It also adds a nice umami flavour to the meat.
Sprinkle the rest of the spices over the meat, according to your taste. Mix everything together by hand, ensuring you rub the spices into the meat well.
How much spice you put in depends on the quantity of meat. As a guide for 1 kg of meat, try 4-5 tbsp soy sauce, 1 tbsp paprika and oregano, 1 tsp garlic powder and chilly, and 1/2 tsp black pepper.
Cover everything and leave to marinade as long as possible, ideally overnight. Cook on the BBQ.
Belly pork marinade
500 g belly pork
3 garlic cloves, minced
2 tbsp tomato puree
2 tbsp mirin
1 tbsp shaoxing rice wine
2 tbsp honey
1 tsp ground ginger or 3 cm fresh ginger
Mix everything together apart form the pork belly. Cover the pork belly in it and leave to marinade over night. Cook on the BBQ.
Aubergines, Courgettes and Serving Sauce
As many aubergines and courgettes you think will feed your guests
Salt
1 pack Dill, diced
1 head of garlic cloves, minced
Balsamic vinegar, enough to cover the garlic and dill
Olive oil, half the amount of vinegar used
Top and tail the courgettes and aubergines. Cut each one in half, then each half in thin slices to about 5 mm. Place a layer of slices flat in a bowl and salt generously, Place another layer of slices on top and salt again. Repeat the process again until you run out of slices. Keep the courgettes and aubergines separately. Leave them to the side for 1 hour, or until they have released their liquid. This softens them and removes any bitterness. Just before you are ready to cook, pour away the liquid and wash away the salt. BBQ the slices until cooked through and crispy.
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