Our usually cold, damp island has experienced an astonishing summer this year. With bright blue skies and tropical temperatures that never seem to end, we are all bound to look back fondly on Summer 2018 as a haze of heatwaves and glorious sunshine.
But the season is far from over and there are still plenty of opportunities to enjoy outdoor cooking and eating before chillier weather sets in. The bank holidays in August are particularly excellent times to fire up your barbecue and an Indian Summer well into September seems inevitable.
The Cookery School at Daylesford is here to ensure your barbecues become the stuff of legend, with a range of specialist courses well into September, from Fire Pit cooking, to Smoke without Fire, to Chef’s Table dining experiences. Browse the full calendar here.
The tutors have shared some of their favourite recipes to help you master a truly great barbecue. The key lies in the details: exceptional side dishes, marinades and dressings will elevate the flavours to new heights. These recipes do just that while being simple to prepare in advance, leaving you free to enjoy the incomparable pleasure of enjoying good food, good friends and good weather at the same time.
With a great depth of flavour from the chargrilled, roasted red peppers, romesco sauce is a great accompaniment to barbecued meats, fish and vegetables.
1 red pepper
1 slice stale bread
1 clove garlic
50ml olive oil
half tsp smoked paprika
splash of vinegar
Roast the pepper on the barbecue (or in the oven if preparing in advance) until softened and blackened slightly. Toast the nuts and bread in the oven until they are golden brown and the bread is dried out. Place all ingredients in a food processor and blend coarsely.
Salsa verde is also a fantastic marinade. This is one of our favourites at the Cookery School as it a great way to turn leftover fresh herbs in to a punchy accompaniment for your barbecue, marrying perfectly with meat and fish.
3 tbsp olive oil
1 tbsp capers
1 tbsp parmesan
1 handful soft herbs
1 lemon, zest and juice
Simply blend all ingredients in a food processor. If you need to loosen the dressing, add a splash more oil or water.
Brining is a great technique for adding moisture to your meats and this method creates a sticky, moreish glaze on chicken thighs.
200ml cider or apple juice
1 lemon, zest only
4 sprigs rosemary
30g brown sugar
2 cloves garlic
1 bay leaf
pinch of whole peppercorns
6 organic chicken thighs
Place all the ingredients in a pan and bring to a simmer, until the sugar and salt have dissolved. Add the water and allow to cool to room temperature. Add the chicken and pop in the fridge for up to an hour to marinate before cooking on the barbecue.
Barbecued piadina, or Italian flatbreads, are a welcome change from burger buns. They are simple to make and easy to cook straight on the barbecue for that ultimate chargrilled taste.
1 tsp baking powder
Drizzle of olive oil
Combine the flour, salt and baking powder in a bowl then mix in oil and water. Knead the dough for 10 minutes until smooth in consistency. Cover dough in clingfilm and rest at room temperature for an hour.
Once rested roll out into circles 1-2mm think and fork the bread with small holes so it releases trapped air whilst cooked. Cook in a dry pan or straight on the barbecue for 3 minutes each side. Enjoy!