barbecued salmon - serves 4
marinade
100 ml vegetable oil
100 ml dry white wine
1 tbsp black treacle
1 tbsp brown sugar
1 garlic clove, chopped
pinch of mixed spice
salt and pepper
salmon
4 salmon steaks, 200 g each
wedges of lemon, to garnish
crisp green salad leaves, to serve
Put the oil, wine, black treacle, sugar, soy sauce, garlic and mixed spice into a large bowl and mix until well combined. Season with salt and pepper.
Rinse the salmon steaks under cold running water, then pat dry with kitchen paper. Add them to the wine mixture and turn them until they are well coated. Cover with clingfilm and place in the refigerator to marinate for at least 2 hours or ovenight.
When the steaks are thoroughly marinated, lift them out and barbecue them over hot coals for about 10 minutes on each side, or until cooked right through, turning them frequently and basting with the remaining marinade. About halfway through the cooking time, add the lemon wedges and barbecue for about 4-5 minutes, turning once. Arrange the steaks on a bed of fresh green salad leaves, garnish with the lemon wedges and serve.
classic burger in a bun - serves 6
55 g fresh breadcrumbs
1 egg, lightly beaten1 tbsp chopped fresh thyme
6 burger buns
lettuce leavesred onion slices
tomato slices
dill pickle slicestomato ketchup,
relishesPut the minced steak, breadcrumbs, egg and thyme in a bowl and season with salt and pepper.
Mix thoroughly, using your hands.
Divide the mixture into 6 portions and shape each into a round. Place on a plate, cover and chill for 30 minutes to firm up. Cook the burgers over a medium barbecue for 3-5 minutes on each side, depending on how well done you like them.
Turn them carefully as they will not be as firm as shop-bought burgers. Split the burger buns and toast them, cut side down, until golden.
Place a burger in each bun and serve with a selection of fillings and accompaniments (well away from the barbecue fire).