FOOD
FIRE UP THE GRILL
To make the most of summer – and celebrate the 25th anniversary of National BBQ Week – get the coals glowing and impress family and friends with these alfresco recipes by the grill master, aka Brian George, creator of National BBQ Week and past president of the National BBQ Association
LIVING
FOOD ❘ CULTURE ❘ REVIEWS ❘ TRAVEL
SENSATIONAL SALT-BATH SARDINES
Serves 4 as a starter Preparation time 10-15 minutes, plus chilling Cooking time 8-10 minutes
INGREDIENTS
• 12 large sardines
• 1x 250g pack of coarse sea salt
• 25ml/1fl oz extra virgin olive oil
• Juice of 2 limes
• Sea salt and rainbow peppercorns, to taste
1. Wash the sardines and gut (or not, if you prefer – keeping them in adds flavour).
2. Sprinkle a good layer of sea salt on a large piece of foil and place the sardines on top then sprinkle more salt over, cover with the foil and refrigerate for at least 1 hour.
3. When ready to cook and the BBQ (barbecue) is set to go, remove the sardines from fridge, brush off most of the salt and place on a fish grill tray.
4. Mix together the oil and juice of ½a lime and brush all over the fish. Grill on high heat on the grill tray, about 4-5 minutes per side, basting with oil and lime juice.