It's a summer like no other. When most of us would be packing our bags to head off to a warmer climate. The sun is already shining and that can only mean one thing...its time to get the BBQ out.
Long gone are the days of cremated or undercooked meats. So here are some top tips from Earl's Kitchen to raise your game and claim the title for holding the best BBQ in town.
Make your own
Put simply, making your own burgers is just better. You don't need to be extravagant with the mix (although I do like to spice mine up with Bajan Seasoning), using good quality meat from your local butcher will always be notches above than shop-bought. Just make sure they are cooked through. If you're looking for some inspiration, try our Caribbean Bajan burger recipe.
It's not all about meat
Fish on a BBQ is simply out of this world. Whole salmon, trout, red mullet on a BBQ with a few smoking chips thrown on the coals will revive beachside grill memories instantly.
Don't forget your 5-a-day!
Courgette, Aubergine, corn the potential is endless. When barbecuing vegetables its best to prepare thin slices, that can go straight on the grill without oil. This method will help you achieve a charring that looks and tastes lovely. Once cooked you can add the flavour in some quality olive oil and or vinegar.
Barbecuing is a skill for the patient
Don't follow the fast-food restaurants that major on flame grilling. Barbecuing takes patience and concentration, you need to wait for the flames to die down and the coals white-hot.
Don't forget the sides
Sides should never be an afterthought! They will make up two-thirds of what you eat if you’re trying to have something that resembles a balanced meal. You could go for an avocado salad, grilled corn on the cobs or flatbreads. I love the River cottage recipe because it's simple, delicious and can be prepared beforehand and puffed up on the barbecue.
Hi and welcome! I am Charmaine one half of Earl's Kitchen. My father and I started Earls' Kitchen because we love creating fresh, exciting dishes with colour, flavour and a dash of spice.
We are always in the kitchen either preparing much-loved sauces for you to try at home and creating new flavours we hope to share with you in the future.
We started Earl's Kitchen because we love food made with real ingredients from the local area as much as possible and using them to bring new life to traditional gourmet dishes.
Recent events seem to have revived a love of home cooking in so many so we want to help you get a better understanding of the ingredients we like to use and get you creating from what you can find in your kitchen.
I grew up watching my father cook for thousands of customers in restaurants across South Wales and for family and friends, so our flavours come from dishes that have been tried, tested and devoured many times.
Earl's Kitchen blog will share the journey of creating sauces and recipes that you will be cook again and again for busy weeknight dinners, easy lunches, brunches and festive family gatherings.
Close up: Coconut
Coconut is a base in our popular Barbados sauce and it hits the top of the list when looking for a good healthy ingredient that's an all-rounder.
Why use coconut?
- It’s used for its water, milk, oil, and tasty meat.
- Coconuts are especially high in manganese, which is essential for bone health and the metabolism of carbohydrates, proteins, and cholesterol.
- They’re also rich in copper and iron, which help form red blood cells, as well as selenium, an important antioxidant that protects your cells C.
- Coconut is low in carbs and high in fibre and fat, so it may help stabilize your blood sugar.
The great thing about coconut is that its effect on the inside helps you glow on the inside. There's been a huge increase in the use of coconut in the beauty in the last few years with evidence that coconut oil promotes the scalp health fighting against dandruff, hair breakage, split ends, and even insect bites.
Due to its versatility, it's easy to start incorporating coconut as part of your diet. You can use it flaked or shaved to a creamy flavour to savoury dishes and its meaty texture and flavour work well in curries, fish stews, rice dishes, or even on breaded prawns.