Here’s a barbecue in a box: from the drinks course to dessert. A few notes. Firstly on sausages and steak: do cook sausages slowly over a moderate part of the barbecue and DON'T PRICK THEM! Poking holes in your sausages lets the juices escape, which then drop onto the charcoal and burn, leaving your sausages black and sooty.
Steaks, on the other hand, should be rubbed with oil, seasoned, and then cooked fast and hot. Allow your cooked steaks to rest for a few minutes before serving.
Quantities are very flexible - my original event was catered to 12 people, hence a whole leg of lamb and a whole side of salmon plus chicken, sausages, steaks and so on. Marinades should be sufficient to completely cover the thing being marinated. Spices are to personal taste, but generally should be a balance rather than any one dominating. Salad ingredients again are a judgement call - use sufficient feta to balance the sweetness of the mango, and enough rocket to create an attractive visual effect on the plate. With the salmon marinade - the more ‘Scottish malt extract’ the better, in my humble opinion. Something smoky from the Western Isles, or rich and sweet from Speyside, perhaps. As always, buy and use what's freshest and best on the day, don't hesitate to substitute any flavour or ingredient you prefer, and taste, taste, taste...
These recipes come to us from Fat Expat Guest Barbecue Guru: EyeOnDubai