Red Wine Sauces

The best barbecue recipes

Place chicken thighs on a hot barbecue and cook for about 5 minutes on each side until browned and just cooked through (how long depends on your barbecue).

While the chicken is cooking, add the lime juice and sugar to the marinade that you set aside. Stir until the sugar has dissolved to make a dressing.

Pour boiling water over the vermicelli and leave for a minute until soft. Drain under cold water, place in a bowl and add the cucumber, mint, onions and cashews. Add dressing, toss and serve with the chicken thighs.

Cooking meat , by Keith Goddard, head chef at 101 Pimlico Road ( www.101pimlicoroad.co.uk )

The perfect barbecued steak

Serves 8-10

Ingredients
1 whole beef bavette
Salt and pepper
1 head of garlic, crushed
200ml extra virgin olive oil
1 stick rosemary
1/2 lemon, zest only
1 dried chilli, crushed roughly
6 whole pink peppercorns
1/2 tsp Maldon sea salt

To serve with:
warm bread
cucumber
a dressed green salad

Lay the beef bavette out on a worktop and let come to room temperature, about 45 minutes. In the meantime prepare your barbecue as desired, until the flames have died down and the barbecue has deep red embers and is very very hot – this is extremely important! It will take at least half an hour to achieve the correct intensity of heat.

Place the olive oil, rosemary, garlic, chilli, pink peppercorns, lemon zest and sea salt into a pan and warm gently either on a stove or on your barbecue. Do not get the oil too hot or let it smoke. Remove from the heat and allow to infuse for 20 minutes.

When your barbecue has reached the correct temperature and the grills are red hot (but not flaming), season your bavette well with salt and pepper. Place it on the barbecue and do not move for two minutes (for rare); two-and-a-half minutes for medium rare; or three minutes for medium. Then turn over and repeat on the other side.

Remove from the heat and leave to rest for 5-7 minutes in a warmish spot on a chopping board. Take a carving knife and cut the meat across the grain at centimetre intervals.

Brush with the infused oil and serve with warm bread, chopped cucumber and a dressed green salad.

The Geekery » Steak with Mushroom and Red wine Sauce - The Geekery

This evenings experiment was steak with mushroom and red wine sauce. Original idea was from Good Housekeeping , but had some tweaks. For example, couldn’t find port, so just went with a red wine. Cut down the amount of mushrooms to just 8oz, because that’s all I could fit in the pan.

I browned the steaks (well, it was one giant slab of steak I cut in half), roughly 2 minutes on each side. Then put the pan, with steaks, in the oven at 375 for about 15 minutes until medium rare. Remember, meat will continue to cook, even after removed from the heat. I took them out the oven, and wrapped the two steaks in foil so I could get the pan back for the rest of the cooking.

I served it with green beans, and bowtie pasta. Some things could be done differently. For example, once cooked in the red wine, you really cannot tell the difference between the different mushrooms, so your garden variety white mushrooms would probably work just fine instead of mixing. Also, the shallots, tasted just like normal onions, if not a little sweeter. They could easily be substituted for a small red onion.

Now all I need to do is cook food when I’m not hungry, so I can take photos of it.

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