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Cooking Together BBQ – Recipes

It was a great BBQ evening and we really enjoyed your company cooking over flames on the balcony. Below are the recipes you cooked, if you have any questions from chef please ask.

Menu: Salmon en Papillote, Tacos, Elotes, Sweet Potato Wedges, steak chimichurri, Beef Koftas, Chive Dressing and Pineapple Salsa.

Salmon En Papillote

Fish en Papillote – Wrapped in a paper parcel – this is a classic French style, but you can adapt and experiment with South East Asian or North African spices – change vegetables and the white wine for coconut milk or stock accordingly.

Ingredients – Serves 2

  • ½ red onion, julienned
  • 1 courgette, julienned
  • 1 large carrot, julienned
  • 1 clove garlic minced
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 4 (4-oz sole fillets, hake, flounder or other white fish
  • 1 lemon, thinly sliced, seeds removed
  • 8 sprigs fresh thyme
  • 4 pats butter
  • 50 ml white wine


  1. Preheat oven to 375 degrees F. 
  3. In a bowl, mix together the onion, zucchini, carrot and garlic. 
  5. Add the oil, season with salt and pepper, to taste, and toss to combine. 
  7. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order.
  9. Fold the parchment paper around the edges tightly in ¼ -inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape.
  11. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don’t leave the juices behind. 

Prepare the Dough for Tacos

Makes about 16 small tacos – we will make about 8 during the class, you can save the remaining dough in a bowl covered in cling film or roll the ball of dough in cling.

Ingredients – Serves 2

  • . 300g plain or 00 flour – plus extra for dusting
  • . easpoon of olive oil
  • . 200ml water


  1. 1. Add the flour, olive oil & 200ml water to the mixing bowl, stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough.   If your dough is too sticky, add a little more flour..if too crumbly, add a little more water.
  2. 2. Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook.  Then split into 3 – you will make your tacos, burritos and quesadilla later.

Tacos – split dough into 8 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.  Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.  Add 2 -3 tacos to your pan at a time and cook until you see the taco blister and char.  Once both sides cooked, keep wrapped in tea towel – this softens the taco.  Cook all your tacos and then you are ready to serve.

Burrito & Quesadilla – split dough into 2, roll out to desired size and cook as above.  Cover and set aside.

Elote (Mexican Grilled Corn), Serves 2

Traditionally this dish is made with parmesan, butter and olive oil.  However this healthier version skips the butter and oil, the parmesan can be replaced with some crumbled feta which we think works well.  If you are worried about the corns sticking to the pan, you can use a little coconut oil to grease the cobs.

Ingredients – Serves 2

  • . 2 corn on the cob
  • . ½ teaspoon chilli flakes
  • . Sprinkle of coriander
  • . Tablespoon grated parmesan
  • . 1/2 lime, cut into 4 wedges


  1. 1.Heat your frying pan to high heat and then using tongs, turn occasionally until cooked through. 
  2. 2. Serve on the plates with a squeeze of lime and a sprinkle of parmesan and coriander and chilli flakes.

Beef Koftas

Ingredients – Serves 4

  • 500g beef mince
  • Handful of chopped parsley
  • 1tbsp ground cumin
  • 1tbsp ground coriander
  • 1/2tbsp ground cinnamon
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1tbsp of oil


  1. Heat a frying pan on medium heat.
  2. Add oil, onion and garlic and fry for a couple of minutes until golden.
  3. Add all of the spices and cook for one minute longer.
  4. Let cool down completely.
  5. Mix through the mince with chopped parsley and salt and pepper.
  6. Shape into koftas or burger patties.
  7. Cook on your BBQ until 75C is reached.

Sweet Potato Wedges

Ingredients – Serves 2

  • 1 sweet potato
  • 2tbsp olive oil
  • 1 tsp Cajun spice


  1. Preheat your oven to 190C.
  2. Cut potato into wedges, transfer into a bowl, coat with oil and Cajun spice.
  3. Place on a tray lined with greaseproof paper, skin side down.
  4. Cook for 35-40 minutes, depending on a size of wedges.

Chive Dressing

Ingredients – Serves 4

  • 300ml of Greek yoghurt
  • handful of chopped chives
  • 1 lime zest and juice
  • Seasoning


Combine all the ingredients on a mixing bowl and season well.

Grilled Pineapple Salsa

Ingredients – Serves 8

  • 1 pineapple, sliced
  • 1 small red onion, diced
  • 1 clove of garlic, shredded
  • 1 tomato, diced
  • 1 orange pepper, diced
  • Handful of coriander, chopped
  • 1 lemon, zest and juice


Place sliced pineapple on red-hot bbq and grilled until caramelised well on both sides, let it cool down, dice.

Add all the above ingredients in to a mixing bowl, mix well and season with salt and pepper.

Chimichurri Sauce

South America’s answer to pesto. This zingy and spicy sauce, which originated in Argentina, could also be used to marinade tougher (but tastier) cuts of beef like skirt or hanger because its acidity tenderises it. Oh, and it’s super easy, tasty, sugar-less and low in salt. It takes a few seconds if using a food processor, minutes if going old-school and chopping everything by hand.

Ingredients – Serves 2

  • 1cup parsley
  • ½cup coriander
  • 3 garlic cloves
  • 1 shallot
  • 1 fresh chilli (I like it hot so prefer scotch bonnets)
  • 1/4cup of sherry vinegar
  • 1 lime zest and juice
  • ¼ cup of extra virgin oil
  • seasoning
  • 400g grass-fed hanger or skirt steak


  1. 1. It’s really simple…Just whizz all the ingredients in a food processor (apart from the steak). If used as a marinade, use half of the chimichurri to coat the steak and leave for about 20 minutes to work in a room temperature.
  2. 2. I prefer to scrape some of the marinade off, but you don’t have to (I just don’t like wilted or even slightly burnt soft herbs).
  3. 3. Don’t grease your pan at all, just heat it rapidly. When it’s sizzling add your steaks and cook for 2 minutes on each side. Rest your steak for a couple of minutes and flash in the pan quickly again.
  4. 4. Thinly carve and serve with the leftover marinade over it (you could even warm it up in the steak pan for 30 seconds to get rid of the harshness from your shallot and vinegar, also some people prefer warm sauces rather than dips).

Food Sorcery Tips

– Serve with a side of homemade coleslaw or salad

Peppercorn Sauce 

This makes enough for 2, but you can scale up and save in the fridge for another day


  • Tablespoon each of pink, black and green peppercorns
  • 100ml beef stock
  • 100ml red wine
  • 50ml cooking brandy
  • 2 Shallots
  • 60ml double cream
  • Tablespoon butter


  1. Crush your peppercorns, you can use a blender or pestle and mortar…you want to avoid too many whole corns so something like a nutri-bullet is ideal…but wash well afterwards.

    Fine dice your shallots, the finer the better. 

    In a medium pan or frying pan, melt the butter and then sweat the shallots on a low heat, mixing in the crushed peppercorns.  Once the shallots are soft and translucent add your brandy, flame and reduce!  More of a challenge on induction hobs!

    The mixture will virtually dry out which is when you should add the wine and stock, raise the temperature and reduce until you have about 2/3 of the volume…taste – if you need more intensity, reduce further.  Remove from the heat and stir through the cream.

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