Sun s Out Barbecues On How To Barbecue Jamie Oliver

Hallelujah the sun is out, the barbecue is on. It's that time of year, come on let's cook some beautiful food. So we're gonna do surf and turf, meat and fish. We're gonna do the perfect steak, a big chunk of steak, sirloin there. We're gonna do butterflied prawns. We're gonna marinate them, make them delicious. I've lit the barbecue about an hour ago, let it calm down. I want to help you to take the fear out of barbecuing. Really hold your hand to cook the most amazing prawns. Fresh or frozen is cool, just let them defrost if they're frozen. First of all I like to keep the head and the tail off. With the head there's loads of juices and flavour in there. This middle part you can see I'm just simply removing that inner part of the shell and then the tail I like to leave on as well because you can kind of use it to handhold and put it in your mouth. And then in the middle part here, that's the beautiful prawn. I'm gonna take my knife and carefully run the blade down the back of the prawn and once you've done that you can see it kind of opens up this little cavity and then the tip of the knife you can just pull out that little vein and we can get rid of that. So let's do the rest of these. Caring, you know preparing something that's gonna surprise your guests, that's what it's all about. So last one and then we'll start the marinade. I want to kind of give you a little bit of a curveball because I am very proud of a product that I've been working on. If you go to Tesco you'll see that I've done my own curry paste, right. There's a lovely little range there. So let me wash my hands and on this particular prawn dish I'm gonna use the Keralan paste. About two teaspoons of that paste you can put in here. A little bit of olive oil. I'm gonna put some lime in there, cut it in half and squeeze this on top. This paste, there's just a whole bunch of stuff in there. Turmeric, ginger, chilli, curry leaf, fenugreek, coconut. It's really light and layered. So that is the marinade ready and raring to go. Get the prawns in there and toss it all up. Look at that. You know that that is gonna taste really, really good. So let that marinate for like half an hour, an hour. But that is a beautiful job done. Let's talk about the steak. Okay, instead of buying single steaks that are thin and piddly and you're probably gonna overcook, right. Go for a much bigger double or quadruple steak. Look for marbling, the little white flecks in the eye meat here. Look for, you know, maybe dry aging. You can talk to them about that. Sort of 28 to 36 days is really, really good. We want a nice bit of fat here. So let me show you a little preparation. First with this fat what I want to do is just get my knife and lightly score through the fat. So this is gonna help it render and you're gonna get better crispy bits. Once you've done that we can kiss it with a little olive oil, plenty of black pepper and then a nice seasoning of salt. And you want to season it at the last minute when you're gonna cook it. I'm gonna put this now onto the barbecue because this is gonna take longer to cook than this. I've got a hot side and a cooler side. So I'm gonna start it off on the cooler side with the fat facing down, just to start rendering that fat. The coals have cooked down nicely. You've got a hot side, a cool side. So you've got a little bit of control while you get on with other things. Let's have a little look at the beef. So it's just nicely cooking, right? You see it's rendering really nicely. If I move this more over here then the fat will go on to the actual coals. So look, I'm just upping the temperature now on this hotter side. So I'm just gonna turn that steak now. Let's have a little look. Look at that. And I'll cook it for about a minute and a half on each side, turning evenly. So it's nice and evenly cooked. About three minutes on each side, I think will give me about medium-rare. What I want to do now is take it off the grill. Look at that. So look, the steak is resting, right? So now is the time to put the prawns on. They only take about four minutes, right? Depending on their size. So here we go. I'm gonna put the prawns at the slightly less hot end and the heads at the hotter end. They're gonna open out and butterfly. The smell is absolutely phenomenal. Look, this is at about two minutes. Let's get in there. Can you see how the prawns have opened up? Look at that. Come on. Okay, so let's get ourself a nice little board here. Just simply slice this at an angle like that. Look at that. Beautiful steak. And these prawns can literally come off the grill onto here. You can hear the sizzle. That's a pretty awesome sight. You know what? I just love a couple of nice little flatbreads, naans, whatever you fancy. Right, heat those up. They'll take no time at all, but what a joy. So let's have a little try. Let's go for a prawn. Look how succulent that is. Come on. Oh, that is absolutely delicious. So there you go guys. That's my surf and turf. Made by me, with a little bit of help from some beautiful Jamie Oliver spice pastes. Next time you go to Tesco, have a little look. Get yourself a jar and no matter what you're doing, whether it's a curry, a roast chicken, roasting a piece of fish, doing some amazing vegetable dishes, these are amazing. Give them a try. I'm so proud of them. Guys, take care. Happy summer, happy barbecuing and good luck. Hey guys, so you've been asking for more simple chicken recipes in barbecue season. So I've got a recipe here where we're gonna look at the rub, we're gonna look at the glaze, we're gonna look at how to cook it and control the temperature of the barbecue and here is beautiful, simple barbecue chicken thighs and legs. Right, let's get cooking. Now I'm here at my London HQ where I do all of my recipe testing in the backyard. So let's get this lit up. I've lit the barbecue about 40 minutes ago, so it's settling nicely. Let's talk about spice rubs and I kind of want to show you some of these sort of shop-bought rubs, right. You can go to any supermarket in any country and you can get all kinds of things from curry powders, that's a blend. Ras al Hanout, which is a beautiful kind of North African expression of spices and seeds and nice things. We've got Chinese five spice, it could be Thai seven spice, you know, you've got the beautiful jerk seasoning here. There's loads of stuff that's been done and dusted for you and it can make it really easy for you, but I just want to kind of put this away because these are very convenient. I've got no issues with it at all, I use them often myself, but just making your own spice rubs, why would you do it? So look, the reason you do it is because you can control the spices. If you like something more you can push it, if you don't like a certain spice you can pull it back. You can also have secret ingredients, so you have your own kind of combo that you can be really proud of, but let me kind of get you into the spirit of it. Here I've got a rub that I use a lot, right. We've got fennel seeds here, one teaspoon. Smoked paprika here, one teaspoon. I've got some lovely dried oregano, guess what, one teaspoon. I've got some cumin seeds here, one teaspoon. Black pepper, one teaspoon and then sea salt, but not ordinary sea salt. This is actually smoked sea salt that you can buy, but you could use any sea salt, one teaspoon. In the middle I've got two little cloves and I find that's a really beautiful, fragrant, layered rub that you can do for many, many flavoured grilled meats that are being slow cooked. Absolutely delicious. So you can add to that, you can add herbs, you can add garlic, a little orange or lemon zest, you can add different spices. So fill your boots, use your imagination, use your passion, but what I'm going to do is bring this together. Now you could use a little coffee grinder, no trouble at all. I'm literally going to put this all into my pestle and mortar here, which is the old-school way to do it and what we want to do is use those spices to create a nice little dust, a nice little texture that will stick to your meat. Now obviously we're doing chicken, but it could be pork, lamb, goat, whatever you want to do, no trouble at all. So I'm just going to grind like this first, just to kind of mix it and see what's going on. Just start to grind it like this, then start using little tapping actions just to crush up those fennel seeds. For me the spice shelf is like one of the best bits of the kitchen. Flavour-wise, nutritionally it's incredible. You can see how the texture has completely changed. Look at that, really, really nice. So you can go finer if you want, but that most importantly will stick to the chicken. What I can do is just rub that onto the chicken, just like that, very, very nice. Or I want to show you how easy it is to go from a rub, whether it's this stuff here or the homemade stuff here, to a marinade. The only thing you need to do to turn this into a marinade is add two things, olive oil and acid, whether it's lemon or vinegar, okay. And we've immediately gone from a lovely spice rub to a spiced marinade. This is now a marinade and I'm going to pour this over the chicken, just like that. It smells incredible. And then we just sort of move this around and really get that marinade going in there. One nice little tip that I love to do is take a fork and just kind of make little puncture holes right the way through, all the way to the bone. Ultimately what we're trying to do is tenderise the meat, flavour the meat and then when you take a nice big chunk, that flavour goes all the way through to the bone, which is absolutely beautiful. So look, let me go and wash my hands and then I'll show you how to cook it. So right, let's cook the chicken now. Now a lot of people get very confused about indirect and direct barbecuing and also with the lid on or the lid off, right. So let's just take the lid off for a second. Let me show you how I lit this. Now this is a beautiful Weber kettle barbecue and let me just show you how I did it. I started the coals on one of those lovely little lighters. They work so efficiently and brilliantly and then what they've done, which is quite clever actually, is they've got these little baskets here, which means I can do indirect roasting. They're really hot over here and then here it's not so hot. So when I put the lid back on, this turns into a giant roaster, which is fantastic. So remember the chicken is actually seasoned and I'm gonna go skin side down. I'm just gonna rub the bars with some of that fat and we'll go skin side down. Let's get a little bit of colour happening. Thighs on one side, chicken drumsticks on the others. So I'm gonna colour and then I'm gonna shift it into the middle. I'll put the lid on top and then I'm gonna roast until that meat is tender and the skin is crispy and it's gonna be delicious. For me, cooking over fire, you know you want to have the hot areas, the cool areas and the next bit I think is fantastic for really getting the flavour going. So what I'm gonna do is take the chicken, place it in the middle and we're gonna go from grilling to roasting by simply finding that indirect area like that. I'll put lovely chickens in and around it like that. You got plenty of space, beautiful. I'm gonna take this little flap here and what you can do, which is really fun and nice and geeky, is get some fruit woods. This is applewood. Just soak it in some water, put that on top and that will start smoking. So as we're roasting that chicken, we're smoking as well. So that's like the extra seasoning that is really, really good. What's genius about this system is you put the lid on top, right, you see the thermometer go up. I want it to be about 180 degrees Celsius, which is like 350 Fahrenheit. Then I can start closing off the air out and the air in. So control that temperature, that's your job when you're doing it. You're not gonna burn it unless the heat gets out of control but check it and in 40 minutes I'll show you what to do next. So the chickens had 40 minutes. In that time those beautiful thighs and legs would have tenderised and we want to get that meat to pull off the bone in the most beautiful way. So let's just take the lid off. Look at that, you can see it sizzling away, bubbling in there. You can always tell when drumsticks or thighs are cooked when you can go into the meat and it just comes off the bone in the most beautiful way. So that's happening already, take these lovely thighs and bathe them, submerge them in a wonderful barbecue sauce. Look at that glaze, that's what we want. This is my homemade barbecue sauce. If you want the recipe click the link below and that's my recipe but you can use any barbecue sauce you love and then put it back in the middle. So legs in, move it around, look at that. Now what you don't want to do is put barbecue sauce which nearly always, if always, has sugar in it or honey or maple syrup or something like that, palm sugar and you don't want to put that directly onto the bars because it will just burn. If you put it into a screaming hot oven it will just burn and unless you really watch it it's gonna give you trouble. So what I like to do is make sure none of these touch, right. I'm now gonna put the lid back on top and it'll be about a hundred and twenty degrees so five or ten minutes and you know when it's good. So that chicken has been in there for just under ten minutes and yeah it will carry on cooking a little bit but really it's just enough heat, it's about like a hundred and forty degrees just to make that lovely barbecue sauce just sit on to it, make it nice and sticky, have a little look at that. Oh the smell, the smell is amazing. So let's get the tongs and let's just place those beautiful thighs. They're so incredibly shiny. There you go. If you've got any spring onions or anything like that you know you can put those over the top, some herbs, a little bit of chilli there. If you had any citrus, lime, lemon stuff like that you can just serve that as a nice little wedge on the back. Serve it with whatever you want, rice, flatbreads, you name it. But that my friends is beautiful barbecue chicken thighs and legs cooked with beautiful spices and that gorgeous barbecue sauce glaze. It's a nice principle for always guaranteeing that you've got tender, delicious, juicy meat and that lovely sweet sticky glaze. Happy days. If you wake up in a tent and you've got that kicking off, you know hungover, a bit miserable and someone's gone to the trouble of making that. Come on. So summer's here and I'm gonna do breakfast on the barbecue. Why? Because I love it, because it's an excuse to get outside, cook some beautiful sausage and bacon in a different way. So look I've got my Weber barbecue, love this, loyal servant. I'm gonna show you how quick it is to light a barbecue. So I've got some briquettes, get yourself some charcoal, you know whatever you can get that's best. I've got a nice chimney starter, I've got some sustainable fire lighters here that are not gonna put any sort of horrible smells onto your cooking. So I'm gonna put this onto our rack, I'm gonna light it and also if you use one of these little chimney starters, just take it, fill it up, just sort of like two-thirds of the briquettes in there and sit this over. The bottom of the barbecue's got the air vent open, so there's airflow. About 10 to 12 minutes we're gonna have nice heat happening. Right, so that's gonna do its thing. So let's get into the lovely world of making a kebab. Let's talk about skewers. Okay, these are my favourite ones here. I've got these from Greece. These ones are made by a friend. These ones, they're not even skewers, they're for fondues, but I don't know how that got in there. Wooden ones, these are typical and actually something that I think is really romantic is using natural things. So if you take this, obviously this is rosemary, but it could be bay, anything that's got a nice stalk, just take it and then pull off the herbs. What you have here is a natural, beautiful skewer and you can just simply sharpen this and then you could put beautiful things on there, right, and you've got a natural sort of flavoured skewer and that might be easier for you to find. So let's do a little bit of both, but I do love that. So sausages, take a regular girthy sausage like this and you can just give it a pinch and with the pinch becomes a little twist and you get a smaller sausage. You can get all kinds of different flavoured sausages, but I personally for breakfast, I don't like too much funk going on, do you know what I mean, like a nice Cumberland or a nice classic breakfast sausage feels like the thing that is good, but in the realms of like friends, I mean it would be pretty classic to have tomatoes. There's some orange ones there, some red ones there, mushrooms, a little pedron fell in there and then spring onions, shallots, onions, like whatever makes you happy. So let's kind of get into this. You do need, just as a thoughtfulness, you need a harmony of thinking that everything's going to cook at the same time. So obviously if I put that on the side, you know, it's quite big, so the logic would be, okay we'll control your destiny by slicing the mushrooms into quarters or slices that are going to cook in the right amount of time. Obviously if we had a massive tomato, that's probably not going to work, but these beautiful little cherries will. So the spring onion, I'm just going to cut into little two-inch chunks. The nice thing about a kebab of course, is instead of turning lots of different things, you turn one thing. We can build up a lovely little story. So what I'm going to do is I'll put a mushroom at the end. These I think might be quite robust. I'm now going to go in with the bacon and I'll thread it in so this butts up next to our mushroom in a beautiful way. Now here's a classic mistake right, so I now want to put in a tomato, but I also want to wrap this bacon around it. It's impossible right, so what you need to do when you're skewering is go to the tip so that then you can beautifully weave things around right, and then you push it down bit by bit. So just go through like that, we'll wrap that around again. Can you see how beautiful this bacon is? A little pepper de pedron. The seeds weirdly are quite edible, so I'm going to go whole. What I might do is just trim off that little edge. So we've come to the end of the bacon story here. I'll then go in with another sausage, then I'll go for the second piece of bacon. Then I kind of want to stick to the story. Okay, another mushroom vibe going on here. Wrap this around. You can see the common sense is that this is going to do very good things to the mushroom. Look at that, it's starting to look good guys. On the sort of story of tomatoes, the tomatoes do blister and they sort of bust and they will put out juice. So look, I think we're kind of there. So this is the first one. I'm gonna now go to the rosemary skewer. Now common sense will tell you this is a bit more delicate. It's not as robust as a piece of metal. Let's start again with a mushroom. Going with the bacon. I love cooking outside. Conker! Conker! There's sausage around, come on man. Conker! Sausage! Sausage! So you're a bit late. Dude, when there's sausage around, normally you are like so... Look at those eyes. So okay, let's go back to sausage. So it is harder on the rosemary. Still works an absolute treat. Look at that. I mean it is a beautiful thing and what you can do is just give it a little brush with some olive oil. Here's my rosemary that I took off. I'll do a really simple like flavoured oil. Just chop that up, some oil on here like that and just mix it up. We'll use the rosemary again as a brush and just pat this in and around. Back to the barbie. It's had about 12 or so minutes. What I'm going to do is pour the coals carefully and you can use gloves if you want to be super safe. I like to pour them to one side. What I'm trying to achieve is a higher side of heat which is more aggressive obviously because it's closer to the bars where you're going to cook. Then you've got nothing here. So very hot, medium, lower, nothing. Right, so that gives you control. Let's get our bars. Let that just heat through for like a couple of minutes and that will sterilize the bars as well. So don't worry about that. You can give it a scrub if you want and then I'm going to just try with one. It's always good to start with one first. I'm going to go in the middle and see how that goes. I'm going to put some greaseproof paper over the rosemary so I don't burn it. So let's put that on the barbecue. At this sort of point in the barbecue, like we're cooking straight away, I'm just feeling out the heat. As soon as the fat starts to render it will start creating little smokes and little flames. We don't want to colour this kebab too quickly because it will be raw on the inside and cooked on the outside. So take your time. So it's getting quite hot now so I'm going to use tongs. I'm clutching the whole thing and then I can turn the whole thing. If you're enjoying this then please click the like button and give us some love and don't forget to subscribe. Oh and remember to turn on that notification bell so you know what's happening. Now back to the recipe. I'm pretty happy with this now. It's looking kind of good. This one I'm kind of happy with. I'm just going to pull to the side. I want to make some scrambled eggs. So let's just push these over. Get a pan on. I love the idea of like grilling and frying or boiling. Like it makes sense. I love all this. This is good. By the way the smells. If you wake up in a tent and you got that kicking off. You know hungover, a bit miserable. And someone's gone to the trouble of making that. Come on. Cup of tea, ketchup, bit of brown sauce, bit of chilli sauce maybe. A miserable little. Come and have a little go. So look, pans heating up. Let's throw a knob of butter into the pan. I'm gonna do six eggs here. So whisk up the eggs. Salt, pepper. Let's go in with the eggs. You can use whatever bread you want. I'm actually gonna just use a little tortilla. It's kind of nearly there now if you look. So I'll take it off the heat. I am gonna put that to one side at a slight angle. Let's just do the final sizzle up on here. Look it's looking good. Let's get some tortillas. I just kind of want to heat them through. So I'll just throw them over the top. So we're getting there. So let's put our lovely flatbread down. Let's get our gorgeous scrambled eggs in the story. Chilli sauce, Tabasco, ketchup. It's just a thing. Brown sauce is one of the best sauces in the world. We're gonna go in with our beautiful sizzling kebab. Come on look at that. That's mine right there. That's mine and this one's Conker's but you know give or take. The idea actually that you can have something handheld is beautiful. You know you can use that kebab to sort of wrap around it and pull it off right. So you have that kind of whole thing going on. Let's put some sauce in. Beautiful breakfast kebab made with love and care. You can take some nice edible flowers, some herbs if you want just to dress this lovely little breakfast kebab together. Look at that. Right which way to attack this? Okay I'm gonna clutch it. That's good man. From behalf of me and Conker. It's really good and that's the thing about cooking on open fire. Even like the humble mushroom it's delicious. So there you go. Look I'm super happy. Light up the barbecue. It's not just for dinner parties and having your mates round. Like get that heat going. It's only ever 15 minutes away right and even if you just use it to do some lovely veggies as a side or just the protein on the barbie and you do the other stuff in your kitchen. Like honestly even in Britain where it rains quite a lot, that is like a gift because it's not just a heat source, it's a flavour source and that, that I like. I can't talk anymore because I'm gonna go for another big one but until next time, lots of love. Go on Conks. I love you.