Chris Fortune
It's almost time for the beach, picnics and entertaining. Founding member of the Farmers' Market movement and Kiwi chef Chris Fortune put together a book perfect for this time of year, with tips and recipes for the portable barbecue. Colleen Thorpe asked him some questions.
What should we consider when buying a barbecue?
The biggest is not always the best - you need something that fits your needs. There is a different barbecue for everybody these days. Do you need portability with flavour? Then the good old-fashion charcoal barbecue is a thumbs up. Small portable gas units that fit in the boot of the car are ideal for the beach and boat and are quick and convenient. Larger six-burner units that are perfect for the larger gatherings cannot be moved around easily.
What preparation is essential before you start to cook?
I like to use the six Ps - Prior Preparation Prevents Piss Poor Performance. Do the simple things well like ensuring all grill tops are clean. Have the right temperature before placing ingredients on the grill and have cold beverages close by to cool the cook down.
And the essential tools?
I like to KISS on the barbecue - Keep It Simple, Stupid. You don't need expensive tools when you can use whatever is around you ... rosemary sticks for basting and skewering, cake racks for resting and newspaper for cleaning up at the end. The more important tool is good friends and company so you enjoy the experience rather than worrying about what you do and don't have.
Tell us three things to help make a successful barbecue ...
The right location ... the back yard or at the local beach on a community barbecue or on the end of the jetty while the kids are fishing. Local fresh produce ... buy the best meats and vegetables that you can afford, local and fresh, and the cooking part then becomes easy. barbecuing is such a great social event if it is just for two people or 20. Cooking in the outdoors is such a magic way to connect and communicate with people around you ...enjoy the moment.
and three things to avoid
1. Cold grill tops that take the sizzle out your ingredients - ensure you preheat your cooking surface and that it is clean and in a safe place where it will not be a hazard for guests.
2. People who think they know more about barbecuing than you who are all talk but no action. Give them a job to do ... like washing the dishes.
3. Do not underestimate the importance of the six Ps - and KISSing.
How do you cook the perfect steak?
It's is all about timing and understanding your ingredients - perfect steaks are all about practice, practice, practice, and once you have got it right, practise some more. Depending on how you like your steak cooked and the thickness of the cut, season steaks well with salt and pepper, place on the hot grill, turn once or twice and then leave to cool for as long as you have cooked them ... tasty.
Can you cook cheaper cuts on the barbecue successfully?
There are many rubs and marinades that can help you tenderise and add more flavour to cheaper cuts of meat (which I think are yummier anyway as you have to actually chew and digest your dinner). Kiwifruit is a secret weapon, and so is the ability to control and understand the heat so that you cook slow. And even tougher cuts that just need a little more love on the barbecue or grill plate will make you the best barbecue cook in the world.
What is your favourite salad?
I love barbecue salads that have been grilled: kumara and corn, polenta and capsicums all take on the lovely smoky aromas. Depending on what you are cooking I always serve seasonal salads - peas and mint in spring, barbecue garlic and beetroot in winter, fennel and tomato in summer and cabbage with pears or apples in autumn.
What is the best way to clean a barbecue?
Elbow grease and newspaper will always work and they don't leave behind any nasty chemical aromas or flavours.
You are taking your cooking in to schools. Tell us a bit about that
My favourite project of all time. Having travelled around the world cooking in hotels and restaurants, having worked on super-yachts and clubs and convention centres, having written three cookbooks and won TV reality programmes, the most enjoyable cooking I have ever done is cooking in more than 300 schools nationwide with more than 45,000 children and teenagers. The ability to teach cooking has to be the most satisfying thing (besides cooking on the barbecue at the beach with my family!)
What programmes do you offer?
We are happy to offer programmes that compliment current teachings and also programmes that sow seeds. Examples include:
Supa Foods for your Super Teens, an afternoon or evening cooking class for working parents; What's on your Plate, where we look at what food choices are grown locally and what is available to students and their families; and You Are What You Eat, which focuses on sugar and energy, starch, carbs and how to get the most out of the foods we put into our bodies. We focus on energy drinks and Type 2 diabetes.
Recipes
It's almost time for the beach, picnics and entertaining. Founding member of the Farmers' Market movement and Kiwi chef Chris Fortune put together a book perfect for this time of year, with tips and recipes for the portable barbecue.
PORK RIBLETS with PEA and MINT SALSA
Tasty, tender and smoky, the best way to eat these is with your fingers and a couple of paper towels or napkins.
INGREDIENTS
10 pork riblets or spare ribs in Apple and Clove Spice Brine (see below)
METHOD
Place ribs in the brine for a minimum of 2 hours (the longer the better). Remove and pat dry with a paper towel before placing on the grill.
Cook for 8-10 minutes or until juices run clear and then serve on a platter with dollops of Pea and Mint Salsa.
APPLE and CLOVE SPICE BRINE
The sweetness of the apple juice will give you a tasty grill experience and adding a touch of cloves will bring out a really warm spicy aroma - perfect with white poultry or pork.
INGREDIENTS
1 litre water
cup salt
5 whole cloves
1 Tbsp black peppercorns
¼ cup brown sugar
1 litre apple juice
zest of 1 lemon
zest of 1 orange
METHOD
Bring half of the water with the salt, cloves, peppercorns and sugar to the boil. Remove from heat and add remaining water and apple juice and zests and allow to cool. Brine meat for at least 60 minutes (but of course the longer the better to allow maximum juiciness while cooking).
PEA and MINT SALSA
INGREDIENTS
300g peas (frozen if not in season)
1 bunch spring onions
2 handfuls fresh mint
150ml extra virgin olive oil
salt and freshly ground black pepper
METHOD
If using frozen peas, defrost them; if using fresh, blanch in boiling water and then chill under running cold water.
Pulse in a food processor until roughly chopped. Do not over process.
Slice the spring onions as finely as possible, finely chop the fresh mint and then add both to the peas. Drizzle in the olive oil and season to taste.
Barbecuing on the move
The Kiwi Sizzler Portable BBQ Book: Grill Food Anywhere - Just Stow and Go!
By Chris Fortune, Bateman, RRP $29.99