Proper Grilling - Winter Barbecuing

If you are planning a bonfire party tonight check out my grilling guide in the current issues of SE Magazines. 

I use a charcoal burning stove by Prakti (distributed by The Charcoal Burner Company Prakti UK) from the wonderful Rye Books on Upland Road - I like it so much I ordered it for Roullier White. 

Do not pack away the barbecue just yet, you can still use it over the winter months and in fact it makes more sense to grill outdoors even during the dark days. Grilled fish is delicious but an olfactory challenge if you are having guests over, especially when it is too cold to open the windows so outside grilling is the answer.

I am so taken with my gorgeous red charcoal burner stove by Prakti UK from Rye Books on Upland Road that I cannot wait to show it off. Practical, simple to use and although it fits easily in a kitchen cupboard it is too stylish to be stowed away. Whilst my addiction to my Prakti might entertain my guests, who laugh as I pop on my puffa - Scott of the Antarctic style - and grab a tray from the fridge, they are quickly won over by the delicious and speedy results. 

As the basis for a casual week-night meal with friends I have discovered the joys and ease of grilled potato. Take large potatoes and cut into slices just over a centimetre thick. Par boil you potatoes first for three minutes, you can do this the night before, any small off-cuts set aside for stock as you only need the large flat pieces. Coat thinly with olive oil and grill on your pre-heated charcoal burner until golden brown on each side. Now, this is where the fun starts. The toppings you can apply are limited only by your imagination. You could simply sprinkle with sea salt and rosemary, or lemon juice and thyme, dunk into delicious homemade ketchup or you could make a proper meal of it.

Herring is one of those fish that is best grilled outside. For a cool Scandinavian vibe grill the herring fillets in their skin, once cooked the skin should peel away and then you can put one of your friends to use removing any obvious bones. Flake the fish with a some raw onion and place on top of your grilled potato slices with a little crème fraiche sprinkled with fresh dill. Serve with vodka from the freezer. 

Grilled fennel works wonderfully well with salmon, smoked or otherwise. Add finely chopped grilled fennel to your potato slices with slithers of smoked salmon. Or mix the fennel, with some torn orange pieces and flaked grilled salmon and pour over with a little melted butter.

You can make a deliciously smoky ratatouille style topping using vegetables from the fridge; aubergine, pepper, courgette, onion combined with grilled tomato. The tomato will cook quicker than the other vegetables, use tomatoes which are not too ripe. Pour off any excess water from your mixture and top with a little crumbled feta or goat’s cheese. 

Get your coats on and get cooking!