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A Magazine for Sheffield

Barbecues.

in 64, July 2013

Serves 6.
Recipe by Cassie Kill.

1.5kg belly pork
2 tbsp sea salt
2 star anise, ground
1 tbsp soy sauce
8 garlic cloves
1 tbsp English mustard
1 tbsp runny honey
200ml/7fl oz olive oil
2 tbsp sesame oil
Zest of one large orange

Ask your butcher to score the pork skin or do it yourself using a small, sharp kitchen knife or a clean craft knife. Good scoring makes or breaks the crackling. Make a dry rub by mixing the salt, ground star anise and the orange zest together. Push it right into the skin, making sure the salt goes into all the score marks. This rub will help the skin dry out and become crispy when cooked.

Puree the remaining ingredients (except the oils) in a blender and slowly mix in the two oils. Leave the pork to dry overnight in the fridge without a cover.

Get your barbecue to the optimum temperature. This takes about an hour on most barbecues. Cut the pork into slices about 1-2cm thick. Lay the slices on the barbeque and brush with the marinade. Cook each side for a few minutes, until they’re cooked through and the skin is crisp.

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Serves 4-6.
Recipe by Freddie Bates.

1 whole chicken
1 tsp thyme, dried
1 tsp oregano, dried
1 tsp paprika
½ tsp turmeric
½ tsp coriander, ground
½ tsp ginger, ground
¼ tsp cayenne pepper
Mediterranean vegetables of your choice

Creating spatchcock chicken might sound daunting but it’s actually very easy. Turn the chicken breast-side down and cut along one side of the backbone with a sharp knife or strong pair of kitchen scissors. Then cut along the other side and carefully remove the backbone. Open up the chicken, locate the diamond-shaped breastbone, cut around it and pull it out. Then simply flatten the chicken and trim off any excess fat.

Create a dry rub from the above herbs and spices, rub it all over the chicken with a teaspoon of olive oil, and stick it in the fridge for 4-5 hours. When you are ready to cook, take it out and rub in a generous amount of flaked salt. This will ensure the skin is extra crispy.

To cook, you can either roast for 40 minutes until the juices run clear, or you can start it off on the barbecue and finish it off in the oven. The latter method works well if you are roasting veg to go alongside, because you can stick the chicken on top of the veg and let the juices mix in, but if you prefer you could make some veg skewers for outdoor cooking.

Photos by Sara Hill.

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in 64, July 2013

Next article in issue 64

Al McLimens / Aaron Castledine / Joe Kriss.

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She’s left me, Frank, he sobbed into his Tetley’s,
Even though it was Frank’s day off.
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