Grill! by experienced food writers Pippa Cuthbert and Lindsay Cameron Wilson.<\/p>\n
This book contains over 80 recipes and teaches readers how to achieve perfectly cooked food on the grill and in the grill pan.<\/p>\n
Caramelized lamb chops<\/strong> Grilling meltingly tender, marinated lamb chops is one of life’s simple pleasures.<\/em><\/p>\n Serves 4<\/strong><\/p>\n 1 cup (20g) cilantro<\/strong>, roughly chopped To serve: Combine the cilantro, brown sugar, soy sauce, mirin and garlic in a shallow baking dish. Add the chops, turning well to coat in the marinade. Cover and refrigerate overnight or for up to 24 hours.<\/p>\n Preheat the grill or grill pan to very hot. Brush with oil. Grill the chops to taste (4-6 minutes on each side for medium) until the edges are browned and caramelized. Transfer the chops to a platter and allow to rest for 2-3 minutes before serving with grilled potatoes and a green salad or steamed green beans.<\/p>\n Blackened halibut<\/strong> A hot grill coupled with a crispy, “blackened” crust adds a fiery, Cajun touch to halibut. New Orleans chef Paul Prudhomme is to thank for putting “blackening” on the culinary map.<\/em><\/p>\n Serves 4<\/strong><\/p>\n For the rub:<\/strong> 4 halibut fillets,<\/strong> 7oz (200g) each Combine the ingredients for the rub in a small bowl. Place the halibut fillets in a shallow baking dish and brush with oil. Pat the rub all over the fish. Season with more salt and pepper. Cover and chill for up to 1 hour, in the refrigerator.<\/p>\n Preheat the grill or grill pan to hot. Brush the grill bars well with oil. Grill the fillets for 2-2 1\/2 minutes on each side until charred and just cooked through. Serve immediately with a squeeze of lime.<\/p>\n Sirloin with chimichurri marinade<\/strong> Chimichurri is a fresh herb-and-vinegar mixture used in Argentinean cuisine both for basting grilled meats and as a condiment. It’s incredible with steak, as you will see!<\/em><\/p>\n Serves 2<\/strong><\/p>\n 1 cup (250ml) extra virgin olive oil<\/strong> Heat the olive oil in a medium-sized saucepan until hot. Remove from the heat and set aside. Add the remaining ingredients, except for the steak, stir, and leave at room temperature to cool and infuse for 1 hour.<\/p>\n Pour one quarter of this marinade into a dish and add the steak, turning several times to coat. Reserve the remaining marinade to serve with the cooked steak. Cover and refrigerate for 1 hour. Remove and leave at room temperature for 30 minutes.<\/p>\n Preheat the grill or grill pan to very hot and cook the steak for 2 minutes on each side for medium-rare. Transfer the steak to a chopping board and loosely cover with foil. Allow it to rest for 5 minutes before thinly slicing across the grain.<\/p>\n Serve with the reserved marinade.<\/p>\n Shrimp and chorizo skewers<\/strong> All the juices and oils from the chorizo ooze out while cooking, leaving the shrimp succulent and spicy.<\/strong><\/p>\n Makes 12<\/strong><\/p>\n 12 large shrimp<\/strong> Peel and devein the shrimp, leaving the small tail ends still attached. Rub over the harissa paste evenly and set aside. Slice the chorizo into 1\/2-in (1 1\/2-cm) thick slices. Place 1 chorizo slice into the crook of each shrimp and thread onto a skewer. Add a bay leaf to each skewer and refrigerate until ready to cook.<\/p>\n Preheat the grill or grill pan to medium-hot. Brush the skewers with a little olive oil and cook for 5-6 minutes, turning once, or until the shrimp are translucent and the chorizo cooked through. Serve immediately.<\/p>\n Grilled sweet potato and mango salad<\/strong> A sweet, succulent and refreshing salad.<\/strong><\/p>\n Serves 4-6<\/strong><\/p>\n 1 sweet potato<\/strong>, peeled For the dressing:<\/strong> 1 head Bibb or Boston (round) lettuce<\/strong> Preheat the grill or grill pan to medium.<\/p>\n Chop both the sweet potato and mango flesh into long wedges, about \u00be-in (2cm) wide, 1\/2-in (1 cm) thick. Place in separate dishes.<\/p>\n Combine the dressing ingredients in a small bowl and pour half over the mango and potato.<\/p>\n With tongs in hand, arrange sweet potato wedges directly over the grill and leave for 6-8 minutes, until grill marks appear and the bottom sides begin to soften. Turn and grill the other side for a further 6 minutes. While the other sides are cooking, arrange the mango wedges directly on the grill. Grill for about 2-3 minutes on each side. Transfer all the wedges to a cutting board and cut into cubes. Place them in a bowl and toss with the remaining dressing.<\/p>\n Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add a sprinkling of sea salt and finely sliced mint.<\/p>\n Angel food cake with chocolate cream<\/strong> I’ll never forget the day I first tasted grilled angel food cake with a dollop of chocolate cream. Nothing has really been the same since. Of course you can make your own cake if you prefer, but store-bought is the simple and guaranteed-to-be fluffy option.<\/em><\/p>\n Serves 8<\/strong><\/p>\n For the chocolate cream:<\/strong> 8 fat slices store-bought angel food cake<\/strong> To make the chocolate cream, whisk together the confectioners sugar, cocoa powder and milk in a small bowl. Set aside. In a separate bowl, beat the cream with the cream of tartar until soft. Whisk in the chocolate mixture until well blended. Cover and refrigerate.<\/p>\n Preheat the grill or grill pan to hot. Dust the angel food cake slices with confectioners sugar. Grill the slices for 1 minute on each side until golden and grill marks appear on the surface. Transfer
\nSpectacular<\/p>\n
\n6 Tbsp brown sugar <\/strong>
\n4 Tbsp dark soy sauce <\/strong>
\n4 Tbsp mirin, Chinese rice wine or sherry<\/strong>
\n4 cloves garlic, <\/strong>finely chopped
\n16 single-rib lamb chops<\/strong><\/p>\n
\nGrilled potatoes, green salad or steamed green beans<\/strong><\/p>\n
\n
\nCrispy heat<\/p>\n
\n1 tsp salt<\/strong>
\n1 tsp dried thyme<\/strong>
\n1\/2 tsp dried oregano<\/strong>
\n1\/2 tsp cayenne pepper<\/strong>
\n\u00bc tsp hot paprika<\/strong>
\n1\/2 <\/strong>tsp freshly ground black pepper<\/strong>
\n1\/2 tsp fennel seeds<\/strong>, toasted and roughly chopped
\nSalt and pepper<\/strong>, to taste<\/p>\n
\nOlive oil<\/strong>, for brushing
\n1 lime<\/strong>, quartered<\/p>\n
\n
\nPungent<\/p>\n
\n2 Tbsp chopped thyme<\/strong>
\n2 Tbsp chopped oregano<\/strong>
\n2 Tbsp chopped flat-leaf parsley <\/strong>
\n1 Tbsp chopped rosemary<\/strong>
\n1 chipotle chilli in adobo sauce,<\/strong> chopped
\n1 Tbsp sweet Spanish paprika <\/strong>
\n3 cloves garlic,<\/strong> finely chopped
\n3 Tbsp red wine vinegar<\/strong>
\n1\/2 tsp sea salt<\/strong>
\nFreshly ground black pepper<\/strong>
\n1lb 50z (600g) top sirloin steak<\/strong> about<\/strong> 1 in (2.5cm) thick<\/strong><\/p>\n
\n
\nSpanish<\/p>\n
\n1 Tbsp harissa paste (optional)<\/strong>
\n2 chorizo sausages, about <\/strong>6oz (150g) each<\/strong>
\n12 fresh bay leaves<\/strong>
\n1 Tbsp olive oil<\/strong>
\n12 short skewers<\/strong>, soaked in wood or bamboo<\/p>\n
\n
\nPure<\/p>\n
\n1 large mango<\/strong>, skin removed<\/p>\n
\n3 Tbsp olive oil<\/strong>
\n4 Tbsp fresh mint, <\/strong>chopped
\nJuice of<\/strong> 1 lime<\/strong>
\n1 tsp grated lime rind<\/strong>
\n1 Tbsp rice wine vinegar<\/strong>
\n1\/2 tsp extra-fine sugar<\/strong>
\nSea salt and pepper<\/strong>, to taste<\/p>\n
\n1\/2 cup (10g) fresh mint<\/strong><\/p>\n
\n
\nDecadent<\/p>\n
\n8 Tbsp confectioners sugar<\/strong>
\n4 Tbsp cocoa powder <\/strong>
\n2 Tbsp milk<\/strong>
\n1 cup (250ml) heavy cream<\/strong>
\n1 pinch cream of tartar<\/strong><\/p>\n
\n1-2 Tbsp confectioners sugar<\/strong>, for dusting<\/p>\n
\nto serving plates and top with chocolate cream. <\/p>\n