Recipe: Smoked roast ham in my CharBroil Big Easy barbecue

It’s hard to beat a good roast ham. It’s something usually associated with Christmas or special occasions but it doesn’t have to be. It’s always a great thing to have in the fridge – and even better if you’ve cooked it yourself!

I roasted and smoked this one in my CharBroil Big Easy barbecue. The glaze gives it a beautiful sweetness and you could really taste the smokiness from the alder wood chips. I’m lucky enough to have two large bay trees in my garden so I snipped off some fresh leaves to add to the smoker which definitely added flavour.

Make sure you score the fat of the ham before basting. This helps the flavours really soak through.

The meat thermometer is a handy way to help gauge when the ham is ready. If you’re not sure it is done, keep roasting for a bit longer – as long as it’s not burning it will be fine as the basting keeps it moist.

Roast smoked ham

With an orange and Honey Jack Daniels glaze

Place the alder wood chips and bay leaves into the smoker compartment and turn the CharBroil Big Easy barbecue to a low/medium setting. I chose to cook the ham on a lower setting for longer and it came out lovely and moist.

Leave the barbecue to heat up for about 15 minutes.

Place your ham in the basket and cook it for 25 minutes per pound.

Baste it with the sauce using a brush every 15-20 minutes.

Before taking it out, check the internal temperature of the meat has reached 140C.

Baste it one more time and leave it to rest for at least half an hour before carving.

CharBroil Big Easy

The beautifully browned smoked ham

For the baste

Half a cup of fresh orange juice

Half a cup of honey Jack Daniels

1 cup of brown sugar

1 tsps of ground ginger

Mix everything together thoroughly and baste the ham regularly using a brush.

To smoke

Alder woodchips

6 fresh bay leaves

 

CharBroil Big Easy

The luscious, thinly sliced ham


Competition: Win a Char-Broil Big Easy barbecue

Competition: Your chance to win a Char-Broil Big Easy barbecue

You’ll no doubt have noticed that I’ve been getting all excited about a new barbecue in my life and trying all sorts of new dishes. Well, I still am, the Big Easy has a lot of tricks up its sleeve – it’s an amazingly versatile piece of cooking equipment.

So I’m thrilled to tell you that you have the opportunity to win one of your very own. Right here on eatingcoventgarden.com

The Char-Broil Big Easy is the UK’s first gas three-in-one barbecue from US barbecue brand leader Char-Broil. It’s gas-fired for convenient cooking and is a smoker, roaster and grill all in one package. It’s perfect for roasts – even for large gatherings as it has the capacity to cook up to 11kgs. And there’s a grill on top, ideal for steaks, chops and salads.

I also love the smoking aspect. You fill the pull-out smoker box with wood chips and while you’re cooking add a smokey flavour at the same time.

Char-Broil Big Easy

The top of the barbecue is perfect for grilling

I’ve created several recipes for you to try on your new Big Easy – should you be the lucky winner – and there’s more to come. Here’s what you can find so far on EatingCoventGarden.

Ideas with Roast chicken

Hot smoked salmon

Roast vegetables

Peri peri chicken legs

Char-Broil Big Easy

Or how about roasting a juicy chicken

You can find out more about the Char-Broil Big Easy by clicking here.

The prize

One Char-Broil Big Easy SRG barbecue with a value of £299.99

Competition: Char-Broil Big Easy

Here’s some inside information on the fabulous Big Easy

How to enter

1 Follow eatingcoventgarden.com by entering your email in the box at the top in the right hand column.

2 When you receive the email (which should be immediately), confirm that you want to subscribe.

3 Like Char-Broil on Facebook by clicking here.

3 Answer the following question in the comment section of eatingcoventgarden.com

What three ways can you cook in the versatile Char-Broil Big Easy?

A Boil, roast and fry

B Roast, grill and smoke

C Grill, smoke and boil

D Steam, grill and roast

Terms and conditions

Competition only for residents of the UK.

Closing date for entry will be Sunday 16 July 2017 at midnight.

The winner will be chosen at random after the closing date.

The winner will be notified by email.

No cash alternatives to the prize will be offered. The prize is not transferable.

Prize does not include the gas canister.

The editor’s decision is final.

Recipe: Peri Peri chicken on my CharBroil Big Easy

Recipe: Peri peri chicken legs

It’s that time of the week again – barbecue time on my Char-Broil Big Easy. Today I’m trying to perfect my peri peri marinade. Peri peri (or piri piri as it’s sometimes spelt) is Portuguese in origin and is very popular in the African countries of Angola, Namibia, Mozambique and South Africa.

Most people associate peri peri with restaurant/takeaway chain Nando’s – and not surprisingly as it has over 1,000 outlets in over 30 countries around the world. I’ve had my share of Nando’s chicken and delicious it is, too. They also constantly produce fabulously clever TV adverts which you should google and check out – they’ll give you a real laugh.

Anyway, I digress. Today I’ve come up with this beautifully simple peri peri marinade which adds a real bite to chicken. I only marinated for about three hours – overnight would be better. And then cooked it on the grill of my Char-Broil Big Easy for around 20 minutes. The legs came out crispy on the outside and beautifully succulent inside.

I served the chicken with some slow-roasted cherry tomatoes which I cooked in the oven on low for about an hour. A match made in heaven.

Serves 2

2 legs of chicken, skin on

For the peri peri marinade

3 large fresh chillies

1 clove garlic, chopped

1 tsp sea salt

1 tsp oregano

1 tbsp paprika

200ml olive oil

100ml red wine vinegar

Roast the chillis whole in the oven at 180C for about 20 minutes until softened and slightly blackened

When they have cooled slightly, discard the stem and add them into a blender with the garlic, salt, oregano, paprika, olive oil and vinegar.

Blend until you have a liquid marinade.

Rub the marinade thoroughly over both sides of the chicken and leave to marinate in a bowl for at least two hours, turning regularly. You can do it overnight to increase the flavours.

Cook the chicken on the grill of the barbecue for about 10mins each side, checking regularly.

The chicken marinates next to the cherry tomatoes awaiting slow roasting

The chicken sizzles on the grill

Close up on the juicy, crispy chicken legs

All ready to serve

Slow roast tomatoes

Serves 2

About 10 cherry tomatoes, on the vine

4tbsps olive oil

Pour the olive oil over the tomatoes

Roast in a low oven (around 90C) until the tomatoes are soft and sweet – about an hour.

Char-Broil Big Easy tomatoes

There’s something irresistible about the sweetness of slow-roasted tomatoes

Have you perfected a peri peri marinade? Do you think it’s better than mine? Do get in touch, I’d love to try it.

Find out more about the fabulous Char-Broil Big Easy at charbroil.eu.

 

Recipe: Moroccan roast vegetables and lamb in my Big Easy barbecue

I’m loving my Char-Broil Big Easy barbecue. The more I experiment, the more I discover how versatile it is.

Today I’m going to make Moroccan-style roast vegetables – well it is a roaster after all.

It’s a simple dish. Just make sure your veg are cut in similar size pieces – except the little peppers which I kept whole. Then douse in olive oil and cumin and you’re ready to go.

I popped the roasting tray on the rack in the barbecue with the temperature on medium-high and checked them after 20 minutes – well it was my first effort roasting vegetables in my new acquisition.

In the end they need around 30 minutes – quicker than in a conventional oven. Once the veg had cooled, I added the fresh mint leaves and little knobs of soft goats’ cheese on top, squeezed the juice of a lemon evenly over and added a couple of slugs of olive oil. No need to transfer the veg to another dish – any excuse to save on the washing up.

I love cumin and it goes perfectly with these vegetables. And also with the delicious lamb chops we bought from our local butcher around the corner. I used the grill part of the Big Easy for them – cooking for about 5 minutes on each side until they were nicely striped on the outside but still medium-rare inside.

Moroccan Roast Vegetables

Serves 2

1 medium carrot

1 courgette

1 red onion

2 handfuls diced butternut

2 small peppers (I chose one red and one yellow for colour variation)

2 tsps cumin seeds

4 tbsps olive oil

2 tbsps goat’s cheese

A handful of fresh mint leaves

Chop up all the vegetables except for the small peppers.

Toss them in the olive oil and cumin seeds in a roasting dish.

Place the dish on the rack in the Char-Broil Big Easy barbecue with the temperature on medium-high.

Cook for about 30 mins, checking after 20.

Remove from the barbecue and leave to cool.

Sprinkle the mint leaves and goat’s cheese on top of the roast vegetables. Use a teaspoon to dot small pieces of the goat’s cheese over the vegetables. It adds a beautiful creaminess.

Squeeze over the juice of one lemon and add a drizzle of olive oil and you’re ready to serve.

Vibrant vegetables are spiced up before cooking

The final salad topped with mint and goat’s cheese

The lamb chops sizzling on the barbecue grill

Find out more about the Char-Broil range by clicking here.

Next week I’ll be pursuing my self-inflicted challenge to making the perfect (well, extremely good anyway) peri peri chicken. Could cooking it on the Big Easy be the secret to success?

Recipes: Simple salads with crunch

Okay, I know autumn is here, but we did have something of a lovely, elongated Indian summer which gave me the excuse to come up with two new salad recipes for the unexpected barbecues we managed to squeeze in.

And what a pleasure it was to make them as I’d been sent a set of Robert Welch Signature knives which made all that inevitable salad chopping a total breeze. Find out more details about these amazing unique knives below. And do try the recipes and let me know what you think.

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The cooks knife makes food prep a joy

CRUNCHY GREEN SALAD

Serves 6

2 large cos lettuces, trimmed and torn into pieces

5 celery sticks, chopped into small pieces

6 large spring onions, chopped on the diagonal into small pieces

1 medium cucumber, peeled and chopped into bite-size chunks

2 handfuls of seedless green grapes, halved

3 avocados, peeled and sliced

For the dressing

3 tbsps fruit vinegar (I used raspberry and rhubarb that I bought the week before in Yorkshire)

6 tbsps olive oil

Chop all your ingredients and lay them out on a platter in layers, starting with the lettuce as a base and finishing with the avocado.

Mix your dressing and save for pouring over when you serve.

That’s it!

Top tip

To stop your avocado from going brown keep the pips from the fruit and place among the slices. Make sure you include the pip from each one.

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A salad in shades of green

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The final step – a topping of avocado

TRIPLE C COLESLAW with cabbage, carrots, cucumber and sweet chilli mayo

Serves 4

Half a Savoy cabbage, sliced

2 large carrots, peeled and sliced into small batons

1 medium cucumber, peeled and sliced into small batons

For the dressing

6 tbsps mayonnaise

2 tbsps sweet chilli sauce

Mix the cabbage, carrot and cucumber together.

Mix the mayonnaise with the chilli sauce.

Combine the two, making sure the vegetables are well coated with the chill mayo.

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Coleslaw with a spicy bite

Robert Welch Signature knives combine German stainless steel and a Japanese-style blade edge. The handle is smooth and makes the knife comfortable and easy to use. The range is available to buy individually or within sets. Individual prices range from £22.00 to £59.

Find at more at robertwelch.com

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The handy wall-mounted magnetic holder

 

Recipe: Delectable chicken satay

I love satay in all forms and eat it frequently when I’m in Thailand – alternating between beef, chicken and pork. I just can’t get enough of it. The dishes vary quite a bit from restaurant to restaurant – different marinades, different-shaped kebabs and most importantly different-flavoured dipping sauces.

So I’ve been experimenting and come up with a truly tasty chicken satay. The marinade makes the kebabs so sweet and moist as well as adding a spicy bite and the sauce tastes really nutty and indulgent. I used my fabulous new Stellar Chef’s pan to make the sauce – most definitely are a pleasure to cook in. Read more about it and where to get one below.

MY SCRUMPTIOUS CHICKEN SATAYS

Serves 4

600g deboned chicken thigh fillets

For the marinade

1 clove garlic

2 medium chillies, chopped

3 tbsp soya sauce

2 tsp honey

2 tbsp sesame oil

Slice the chicken thighs into three equal, long pieces.

Mix together the ingredients for the marinade and add the chicken. Make sure it is well coated.

Leave covered in the fridge for at least two hours.

Just before cooking thread the long slices of chicken onto the skewers, folding them.

Remember to soak your skewers if they are wooden so they don’t burn.

Grill or barbecue the skewers for about 10 minutes on each side, turning and basting regularly with the marinade.

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Glistening chicken satays with nutty dipping sauce

For the satay sauce

You can make the sauce way ahead and keep it in a jar in the fridge – in fact it will last a few weeks, if you can resist eating it for all that time, that is.

2 tbsps coconut oil

1 small onion, peeled and finely chopped

1 clove garlic, chopped

2 medium chillies, chopped

150g peanut butter

1 tsp honey

200ml coconut milk

A splash of fish sauce

Heat the coconut oil over a medium heat on the hob and add the onion, chilli and garlic. Cook for about 10 mins until nicely softened.

Add the peanut butter and honey and stir thoroughly making sure it doesn’t stick. This will only take a few minutes to melt and blend together.

Allow to cool a little and transfer to your blender. Add the coconut milk and blend.

Stellar Chef’s pan

I made my sauce in this Chef’s pan from Stellar. It’s suitable for all hobs, dishwasher and oven safe and a pleasure to cook in with its non-stick surface and flat, wide base and tall sloping sides. The pan comes in three different sizes with prices starting from £20 for the 16cm one.

For stockist information call 0117 940 000 or email sales@horwood.co.uk

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My Stellar chef’s pan ready to go

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Reheating the nutty sauce before serving

I served my satays with a simple salad using ingredients I had in the fridge and made a zesty dressing using fresh lime juice, chopped chilli, fish sauce and sugar. Simply chop cabbage, cut carrots into batons, top with mint leaves and dry roasted peanuts and pour over the dressing.

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A simple salad adds crunch and zest

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The Stellar chef’s pan is a great addition to my kitchen