With the Jubilee weekend coming up we felt it was likely that come rain, wind or shine you might be thinking of getting the barbecue out. So we wanted to introduce you to the French chef Stephane Reynaud’s new book.
Instead of the predictable bangers and burgers, it will encourage your repertoire to become a little more innovative and maybe try some recipes that you would never normally have attempted to make – for instance, caillettes (sausagemeat balls with chopped silver beet and spring onions).
There are recipes suitable for both the adventurous and unadventurous griller and also some useful information on grills/barbecues and the must have cooking tools. The recipes and the images below are all taken from Stephane Reynaud’s Barbecue, published by Murdoch Books and is available from Amazon
“Stephane Reynaud is the chef and owner of the restaurant Villa 9 Trois in Montreuil, a suburb of Paris. His restaurant specializes in pork and Reynaud comes from a family of pig farmers and butchers. His cookbooks have been translated into several languages and received widespread praise”
Chicken Breast With Coconut Milk
Serves 6
Preparation time 20 minutes
Resting time 3 hours
Cooking time 5 minutes over high heat
6 free-range chicken breast fillets 2 limes
salt and pepper
Coconut milk marinade:
50 g (13⁄4 oz) fresh ginger
2 French shallots
2 garlic cloves
2 tablespoons sunflower oil 1 tablespoon sugar
350 ml (approx 12 fl oz/approx 11⁄2 cups) coconut milk
1 bunch chives
Slice the chicken breasts into thin strips. Juice and zest
the limes, sprinkle the juice and zest over the chicken.
For the marinade, peel the ginger, French shallots and garlic. Chop them all up then gently sauté in the oil for 5 minutes, adding the sugar. Off the heat, pour in the coconut milk. Snip the chives into 1 cm (1⁄2 inch) lengths and add them
to the mixture. Pour this mixture over the chicken and chill for 3 hours.
Cook the chicken over high heat until well browned.
Serve coated with the rest of the marinade.
Drink with: gorgeous rosé with the colour of summer sunset (slightly chilled)
Apricot and Rosemary Skewers
With the neo-eco-bio-cool. We’ll pick our own apricots, cut some rosemary from the garden, a little organic honey…
Serves 6
Preparation time 15 minutes
Cooking time 5 minutes over high heat
18 apricots
12 stalks of rosemary
Orange syrup:
3 tablespoons honey
juice of 1 orange
50 g (13⁄4 oz) demi-sel (lightly salted) butter 100 ml (31⁄2 fl oz/approx 1⁄2 cup) peach liqueur
Cut the apricots in two, spear them on the stalks of rosemary, making them overlap.
For the syrup, combine the honey with the orange juice, reduce in a saucepan, add the butter and the peach liqueur, reduce again: the texture should be syrupy.
Cook the apricot skewers over high heat for 5 minutes. Serve immediately, coated with syrup.
Drink with: non-vintage fizzy or a luscious sweet chenin blanc
2 Comments
Yum! can’t wait to try these….
I LOVE your piece on barbecues…lucky I found it as I have a big barbecue this weekend. You should have put it in the title so more people notice it…
Love your site – who are you all?