insideKENT Magazine Issue 65 - August 2017 | Page 93

FOOD+DRINK
THE ULTIMATE
Summer BBQ
THE INVITES HAVE GONE OUT, THE RSVPS HAVE ALL COME BACK WITH A RESOUNDING “YES!”,
AND YOU’RE DETERMINED TO HOST THE ULTIMATE SUMMER BBQ. BUT, WHAT ARE YOU GOING
TO COOK? HOW SHOULD YOU MARINADE YOUR MEAT? AND THERE’S DRINKS TO CONSIDER
TOO, WHICH IS WHERE WE COME IN. OVER THE NEXT FEW PAGES, WE’VE GATHERED TOGETHER
SOME DELICIOUS RECIPES – MAINS, SIDES AND SAUCES, SOURCED THE BEST NEW BEERS THIS
SIDE OF SUMMER, AND GATHERED SOME TOP TIPS (FROM CELEB CHEFS, NO LESS) TO HELP YOU
PITCH YOUR SUN-SOAKED SOIREE PERFECTLY. BY POLLY HUMPHRIS
FOOD FIT FOR KINGS
The accessibility of really tasty recipes both
online and in all manner of cook books these
days means home cooks have become more
ambitious – the days of pre-packed, processed
foods are numbered and people want more
for their guests. Additionally, too much salt
can easily sneak into our diets over barbecue
season, which is bad for blood pressure and
heart health generally. The advice from AXA
PPP Healthcare is to keep your barbecue as
healthy as possible with homemade burgers
and salad dressings, so you can track how
much salt is going into your servings. With
the following recipes, we’ve tried to keep
making your own food from scratch as hassle
free as possible, and for any additional dishes
and ingredients, be sure to check the labels
on what you’re buying – check out this handy
online guide to ascertain how much salt you
should be eating (only about a teaspoon a day!)
and how to cut down:
www.axappphealthcare.co.uk/health-
information/diet-and-nutrition/getting-
your-salt-intake-right-article.
THE MAIN ATTRACTION(S)...
The Cranble Black ‘n’ Blue Burger (4)
(from Matt Healy, MasterChef the Professionals
2016 finalist, www.cranble.com)
Ingredients:
• 1 pinch of sea salt
• 1 block of blue cheese, crumbled or cut into slices
• 4 dollops of Cranble burger sauce (one for each burger,
recipe in ‘sides and sauces’ below)
• 1 beef tomato, cut into slices across the middle
• 1 head of baby gem lettuce, broken into individual
leaves
• 1 red onion, cut into rings
• 4 sweet pickles, cut into strips lengthways
• 4 brioche buns
• 800g minced beef (good quality, from your butcher)
Method:
1) Make sure you have all your garnishes ready to roll
as your burgers will cook quite quickly.
2) Weigh your beef mince out into 100g balls. If you
don't have scales, you can divide your mix into eight,
and, using the palm of your hand, flatten out into
rough burger shapes.
3) Pop four beef patties onto a hot barbecue, cook for
1 to 2 minutes then flip over for a further minute,
remove from the barbecue and set aside.
4) Now you have to work quite quickly – get your buns
and put them onto the barbecue 'cut side down' and
grill until nicely toasted on each side.
5) Time to assemble: put a dollop of burger sauce on
the bottom of one half of a bun, a baby gem leaf, a
slice of tomato then 2 burger patties, finish with your
onions and crumbled blue cheese (you can melt this
if you want but it tastes much better raw) pop your lid
bun on and, using a skewer, fix a slice of sweet pickle
to the top. Then get stuck in!
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