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Additional resources for Big Book of BBQ: Delicious and Inspiring Recipes for Barbecues, Griddle Pans and Hot Plates
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Work your way around the cucumber but try to avoid too many seeds if you can. Put the cucumber in a bowl with the salt, pepper, lemon juice and olive oil. Mix well and leave to marinate for at least 30 minutes. 4. Preheat the barbecue hot plate or griddle pan to hot and sear the tuna batons on each side for about 30 seconds to 1 minute then remove from the pan and allow to rest for 5 minutes. Cut the tuna into 1 cm/Ɖ in thick slices and serve with the cucumber salad, lemon wedges and wasabi on the side.
3. In the centre of each guest舗s plate, put a little juice from the courgette and then one poppadum. Spoon over some courgette mixture and add another pappadum; spoon over a little more of the courgette and top with a poppadum. Repeat until all 4 plates are complete. Serve with the Indian mango pickle and yoghurt on the side. Aubergine mash with pork chipolatas 2舑3 large aubergines, about 1 kg/2 lb 4oz in total, halved 2舑3 Tbsp olive oil 2 cloves garlic, crushed 2 tsp sumac or juice of 1 lemon 1 small handful parsley, chopped 100 ml/3Ɖ fl oz crȲme fraȸche Salt and freshly ground black pepper 12 pork chipolatas, about 450 g/1 lb in total, or 24舑30 small chipolatas or other pork sausages 2 tsp chopped parsley, to serve Serves 4 1.
2. Once cool, slice the pork into Ɖ舑1 cm/ƈ舑Ɖ in slices. Cook on a hot barbecue or griddle pan for 1舑2 minutes on each side, or until crispy and charred. The fat may spit so be careful. Serve hot, with Gran舗s Plum Sauce and grilled cherry tomatoes. Flatbreads with lamb and tzatziki Flatbread dough (see page 297) 4 lamb leg steaks salt and freshly ground black pepper, to taste 100 g/3Ɖ oz mixed salad leaves Tzatziki (see page 279) Serves 4 1. Prepare the flatbread dough as directed (see page 297).