Ben's culinary secrets
What do you call a man squirting apple juice onto your barbecue? Most publicans could probably think of quite a few names, many of them not especially polite. But those fortunate enough to have seen the Best of Britain Championship BBQ Team in action at the Pub & Bar Show will smile wisely and offer the correct answer immediately - you call him "Ben". Ben Bartlett, to be more precise.
Alongside his day job as catering development manager for the Union Pub Company (UPC), Ben finds time not only to barbecue for his country as leader of the team, but also to appear regularly on TV in programmes such as Masterchef, and he is also a world-renowned baritone. And you thought you were busy!
The apple juice is one of Ben's secret barbecue tips - so keep it to yourself. Using a garden spray, as sold by all good DIY stores, a fine spray of unsweetened juice can make a big difference. "It helps to keep the meat moist as well as gently caramelising it," he said.
The juice is just one of Ben's top barbecue food tips. He shared a few more with Pub Food, along with some of the recipes which had visitors to Pub & Bar coming back for more.
Ben's Barbecue Tips:
- Season the grill with olive oil and rosemary before you start
- Bring meat to room temperature before cooking as it will cook through quicker and will also drain fat better
- Spice it up - by adding a powdered spice to your meat
- If using coals, let them turn grey before starting to cook
- Choose a sheltered spot to eliminate wind
- Always have a bucket of water on standby
- If you are grilling in the evening have ample lighting
- A clean grill burns better and doesn't leave a bad taste on foods
- When using wooden skewers always soak well in water
- Marinate overnight - it's magic, but remember to baste the meat during the last 5-10 minutes of grilling
With the World Cup fast approaching, Ben has also been out and about leading a series of workshops for UPC tenants. The aim is to help pubs make the most of food not simply during the tournament, but during any event or celebration.
One concern raised by a number of licensees was that although barbecues are undoubtedly popular, the time it takes to cook food al fresco is a potential issue, especially during the very busy trading periods pubs are hoping for this summer.
Among Ben's suggestions were to get the burgers, bangers and ribs cooking during the game, ready to serve at half time or after the match, or to pre-cook food and then finish it off on the barbie to order. Taking orders before the game for food to be served afterwards could also help pubs to plan ahead- customers might even be persuaded to buy a "ticket" for the match in advance, entitling them to a free pint and a burger, or similar offer.
Whatever food you serve will help to ensure a profitable summer no matter how the England team perform on the field. Classic feast from Ben Bartlett
Classic Hamburger
INGREDIENTS for four burgers
750g lean minced beef
1 onion finely chopped
4 tbsp double cream
Salt and black pepper
METHOD
1. Break up the mince in a bowl with a fork. Add the onions and cream and beat until the mixture is well mixed
2. Using clean wet hands (so that the mixture doesn't stick to them), divide into patties 2.5cm thick. Season generously
3. Barbecue for approximately four minutes each side
Hot & Spicy Rump Steak
INGREDIENTS
225g rump steak
Prepare hot spiced dry rub made from paprika, sugar, mustard, cumin, fennel,
pepper, fenugreek leaf, salt, chilli, coriander, ginger,
cardamom and pimento
METHOD
1. Apply the rub at least 30 minutes prior to cooking
2. Seal the steak for one minute each side on the barbecue
3. Grill for four minutes per side for rare, up to eight for well done
Moroccan Lamb Brochettes
INGREDIENTS for four
750g boneless lamb chump chops, cut into bite-sized chunks
1 onion, finely chopped
5 cloves garlic, finely chopped
half tbsp dried thyme
2 tbsp ground cumin
half tbsp turmeric
one and a half lemons, juiced
100ml olive oil
salt and black pepper
1 tbsp paprika
1 tbsp fresh chopped coriander
METHOD
1. In a dish incorporate the lamb, onion, garlic, thyme, half the cumin, turmeric, lemon juice and olive oil
2. Marinate for at least 30 minutes (preferably overnight in fridge)
3. Thread the lamb onto skewers and season
4. Barbecue over hot coals for six minutes, then turn and cook other side for a further six minutes
5. Sprinkle on the remaining cumin, paprika and coriander for presentation
Caribbean Vegetable & Fruit Kebabs
INGREDIENTS
1 tbsp ground ginger
2 tbsp brown sugar
1 squeezed orange
1 small liquidised pineapple
1 liquidised passion fruit
1 squeezed lime
2 cloves chopped garlic
1 tbsp soy sauce
large strawberries
fresh pineapple chunks
tomato halves
sliced corn on the cob
whole mushrooms
red onion, quartered
sliced courgette
green peppers
METHOD
1. Mix the ginger, sugar, salt and pepper in a bowl. Add the juices, garlic and soy sauce. Mix together and marinate in a sealed plastic bag
2. Seal the bag and give it a good shake and place in the fridge for at least two hours
3. Soak the wooden kebab sticks in water. Place the items randomly onto the stick
4. Grill on the barbecue for 10-15 minutes turning frequently
5. Serve with plantains (wrapped in foil and grilled in the charcoal) and saffron rice
Chicken Stuffed with Wild Mushrooms
INGREDIENTS for four
4 boned and skinned chicken breasts
100g wild mushrooms, chopped
1 shallot, chopped
2 cloves garlic,
chopped
2 tbsp olive oil
1/4 lemon, juiced
salt & black pepper
METHOD
1. If you are using dried morels and ceps, soak them in boiling water for 30 minutes
2. Cut a pouch lengthways in the chicken breast and stuff with a quarter of the mushrooms
3. Combine the shallot, garlic, olive oil, lemon juice, salt & pepper. Pour over the chicken breasts and turn to coat well
5. Marinate for at least 30 minutes
6. Barbecue stuffed chicken breasts over hot coals for four minutes per side
NB. Raw poultry carries salmonella so it's important the meat is cooked thoroughly. Juices should run clear when pierced with a skewer
Smoked Trout Wrapped in Vine Leaves
INGREDIENTS for four
4 trout (250g each)
vine leaves
roll of string
fresh sage leaves
2 tbsp olive oil
1 lemon
salt & black pepper
METHOD
1. Clean and descale the fish. Stuff with sage leaves and a squeeze of fresh lemon
2. Spread the vine leaves out on a clean dry surface and place trout on them. Leaving head and tail free, wrap leaves around the fish
3. Tie string at regular spaces to secure the leaves
4. Barbecue on flavoured wood chips such as mesquite or hickory - whole fish can be cooked in a wire basket to keep it intact
5. Cook over hot coals for approximately eight minutes per side
6. Serve with honey & mustard sauce
Aussie Style Prawn & Scallop Skewers
INGREDIENTS for four
12 large peeled prawns
12 large scallops
8 cherry tomatoes
8 shallots
8 pineapple chunks
1 green pepper cut into
2cm squares
175g plum sauce
115g sweet mustard sauce
120ml orange juice