5 easy recipes to cook on the barbecue tonight


  • Toast the peanuts in the oven or in a dry pan. Roast them well, eight to ten minutes over medium heat, tossing them regularly will. Leave the skins.

  • Set them aside when they’re ready. Put the chopped garlic, ginger and scallion in a small saucepan with half the toasted sesame oil. Heat it over medium to high heat until it starts to bubble a bit, then reduce it to low for three minutes. Don’t overcook it or you’ll burn the garlic and ginger which will be bitter and ruin your rayu.

  • When it’s done, remove it from the heat and add the red chilli powder, chili flakes and sugar. Mix well and place in a bowl with the remaining toasted sesame oil. Let it cool to room temperature before putting it in a clean glass jar, and you’re done. You can do this ahead of time of course and as I mentioned above it ages well and will keep easily for at least a month, but it’s also good to use it the day you make it.

  • Now is the time to cook your steaks. Let them sit a bit at room temperature before putting them on the barbecue. I always season my steaks just before cooking them, using flaky sea salt and freshly ground black pepper. Get your grill piping hot and turn it on. I love my medium rare steaks, so I give them two to three minutes per side until they have a nice crust, and my meat thermometer tells me they’re about fifty-five degrees Celsius. . For rare steak, aim for fifty degrees, for medium, go for sixty and for well done, seventy degrees. I usually remove my steak from the grill when it’s a few degrees from the temperature I want, then let it sit for at least five minutes before serving. Try this and I promise you will have a perfectly cooked steak every time.

  • Prepare any sides you want and, while the steaks are resting, fry one egg per steak, sunny side up. Serve the steak with the egg on top and a drizzle of rayu. Bring a small bowl of rayu to the table as well, as you’ll definitely want more!

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