Learn by Harts
Chargrilled Chicken
Mark Hartstone tells you how to
deliver perfect, succulent chicken
on the grill
Fear of undercooked drumsticks on the
barbecue can be eliminated by this quick and
simple dish.
1. Remove the skin and wing bone from the
breast and butterfly, batting out with a meat
tenderiser to get a uniform thickness all over.
2. Rub in oil, seasoning and spices of your
choice, I usually use lemon zest, juice and
Mediterranean herbs at our restaurant.
3. To get those lovely chargrilled lines on the
poultry do not keep moving it, just leave for 8
minutes on each side.
4. If the flesh starts to flake when pulled
apart rather than stretching it is cooked, any
sign of pink cook more.
Jacobs Ladder
Try Mark’s ribs and people will be
asking when you’re next barbecue is
before they’ve finished
T
hese are the king of ribs. Tiny spare
ribs from the Chinese takeaway in a
fluorescent sickly sweet sauce, they are not.
Short ribs of beef take a while to cook but are
worth the effort. If you are just having the ribs
for your barbecue expect to cater for two to
three per portion. If part of a range of dishes,
then one each might be enough as they do
have a fair amount of meat attached.
To barbecue; season with woody herbs of
your choice, thyme, rosemary, sage, oregano, as
opposed to parsley, basil, coriander or dill types.
Rub this into the outside of the flesh along with
ground pepper. Smoke for a few hours with
robust-flavoured wood such as oak. This is done
at a low temperature of around 120 degrees.
Then braise on the barbecue in red wine or beer
for three to four hours on a medium heat.
If you are not around all day to monitor the
barbecue, you can confit them or cook them
in a pressure cooker to tenderise them (for 95
minutes). Chill quickly and then refrigerate till
you use. Reheat on the barbecue with added oak
wood chips to give that smoky hit.
HARTS
TEAM TIP
“Did you know you can shred cooked
chicken in your KitchenAid mixer? Just
add cooked chicken to the bowl and
using the flat beater turn the mixer to a
low speed for a minute or so.
No more messy fingers!”
Johnathan, Buyer
Kuhn Rikon Duromatic Inox Side Grips 22cm 4.0L
Pressure Cooker
Pressure cookers have come a long way since the 70s. Many chefs now use them to tenderise meat until
it falls off the bone in a fraction of the time standard methods would take. Swiss company Kuhn Rikon
produce a range of pressure cookers in various sizes which are all robustly designed to last.
RRP: £184.95
Harts Price: £123.95
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www.hartsofstur.com