Who knew anyone could be more infectiously enthusiastic about seasonal food than Hugh Fearnley Whittigstall and then the BBC finds Valentine Warner a self confessed glutton for fresh seasonal food. A man whose eyes and mouth widen constantly at the sight of the latest seasonal produce. His show What to Eat Now gives you the best of the season . The current series is summer the topic for this weeks episode BBQ .Warner covered a range of BBQ meat , fish and veggires with spicy sauces chimichurri and salmoriglio, I counted more than 12 recipes in a single episode. One thing stuck in my mind as a must try a quickly as possible BBQ liver, as a total offal obsessive liver is cheap and healthy and delicious.
BBQ Lambs Liver
One lambs liver makes two large liver steaks or you can cut into strips and place on skewers. Brush the steaks with a little oil ,BBQd for just a minute on either side keeping them pink in the middle . The taste was exquisite rich liver, smoky from the BBQ served with a squeeze of lemon , red onions & fresh parsley to cut the richness of the meat.
Usually we end up with pitta bread when BBQing but again inspired by Warner I wanted to try cooking flat bread on the BBQ people having been doing it for thousands of years and it really was very easy so no more shop bought.
BBQ Flat Bread
4 cups of mix wholemeal and plain flour
2 cups of water
1/2 cup of oil
2 tbsp of yeast
1 tsp salt
1 tsp sugar
- Mix together the ingredients to form and dough
- Knead for 5 minutes, leave for a further 5 minutes
- Divide into 6 , flatten each and place on the hot BBQ grill for a few minutes either side. The bread can be placed straight on the grill bars no pan is required.
The liver would have been enough but like Warner we are gluttons and these little lamb chops have been in the freezer a while
BBQ Lamb Chops
Tiny lamb chops marinated overnight with rosemary lemon and garlic cooked in a few minutes over the BBQ served with olives and sundried tomatoes