Barbecuing is a rewarding and romantic way to feed a crowd, as the crackle of fire and sizzle of fat draws guests in. Roula Khalaf, editor of the FT, shares her favorite stories in the Editor’s Digest, including recipes and cooking tips for a successful barbecue gathering. Cooking for many can be intimidating, but with preparation and realistic expectations, it is straightforward. Barbecue enthusiasts should focus on simple proteins that cook quickly, such as pork belly and squid. Extra effort should be put into sides and sauces to showcase the care and thought put into the food.
Author and chef Melissa Thompson shares her recipe for Pork Belly with Green Sauce, perfect for barbecue lovers without a lidded barbecue. The pork slices are marinated and cooked over direct heat, with a tangy green sauce to accompany. Squid with Tomato, Shallots, and Lemon is another delicious recipe that can be cooked quickly on a barbecue. The tender squid is paired with a zesty sauce made with shallots, tomatoes, and lemon juice.
For a vegetarian option, Roasted Aubergine with Miso and Tahini is a succulent and flavorful dish that can be charred on the grill and finished in the oven. Grilled Courgette with Ricotta and Lemon is a simple and fresh dish that highlights the flavors of the courgette with creamy ricotta and zesty lemon. A refreshing Tomato Carpaccio is a light and easy-to-make dish that showcases ripe tomatoes with shallots, capers, and a vinaigrette.
To end the meal on a sweet note, Baked Cherry Custard is a delightful dessert that can be made on the barbecue in a cast or spun iron pan. The custard should have a wobble when cooked and can be served warm or chilled. Barbecuing is not just about grilling meats, but also about creating a memorable dining experience for your guests. Follow @FTMag for more inspiring stories and recipes for your next barbecue gathering.
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