Bill Granger’s barbecue feast

BILL GRANGER
October 20, 2011

Fire up the barbecue, ready for spring’s best chicken burger and spicy sausages. Bill Granger tops off the spread with home-made chilli and tahini sauces.
Grilled chicken-thigh burgers with tahini and chilli relish
Serves 4

This recipe is inspired by the burgers from an Israeli takeaway bar I love. It’s the marinade and sauce that make it – and a little sugar ensures a lovely caramelised result on the chicken.

1 tsp cumin
1 tsp paprika
1 tsp turmeric
2 tsp caster sugar
3 tbsp olive oil
2 cloves garlic, crushed
1 tsp grated ginger
4 large skinless boned chicken thighs
4 wholemeal buns, split chilli relish and tahini sauce
1 head butter lettuce, leaves separated
large handful fresh coriander leaves
red onion, thinly sliced
cucumber ribbons

Place cumin, paprika, turmeric, caster sugar, olive oil, garlic and ginger in a large bowl and whisk to combine. Place chicken thighs in marinade and toss until coated. Place in fridge to marinate for at least 1 hour.

Preheat barbecue to hot. Scrape excess marinade from chicken and barbecue chicken for 7-8 minutes on each side or until cooked right through.
Meanwhile, toast buns, cut side down, on barbecue for about 1 minute.

To serve, place bun bottoms on serving plates. Top each with chilli relish (or serve it in a separate bowl), then add lettuce, coriander, onion and cucumber. Finish with a chicken thigh. Drizzle over a little tahini (or serve in a separate bowl), and top with bun tops. Serve immediately.
+ Serve with a cold beer.

Cevapcici
Makes 24
Everyone has their favourite ready-made sausages, but for something a bit different, try this Balkan classic. If you like things hot, amp up the spice.

500g beef mince
500g lamb mince
4 tbsp finely chopped flat-leaf parsley
1 tbsp sea salt
4 cloves garlic, minced
1 tsp cayenne pepper
2 tsp paprika
1 small onion, peeled and grated
freshly ground black pepper, to taste Place all ingredients in a bowl and mix well.

Line a biscuit tray with baking paper. Place meat mixture on tray, flatten it to about 2cm thick, place another sheet of baking paper on top, and place a chopping board of about the same size as the tray on top to press it down. Flip tray, remove tray and top layer of baking paper, and cut meat patty into small rectangles, about 7cm x 2cm. Leave them on baking paper and refrigerate for at least 1 hour, until firm or ready to cook.

Separate cevapcici and shape into little sausages.

Preheat barbecue to hot. Barbecue cevapcici, turning minimally, for about 10 minutes or until browned and cooked through. Serve with parsley and white onion salad (see recipe above).
+ Serve with semillon sauvignon blanc.

Parsley and white onion salad
Serves 4

The fresh bite of this simple salad is a great accompaniment to the spicy cevapcici sausages.

1 white onion, finely sliced (use a mandolin, if you have one)
1 large handful flat-leaf parsley, leaves only
1 tbsp fresh lemon juice
sea salt and freshly ground black pepper

Place onion in a bowl and just cover with cold water. Set aside for 5 minutes, then drain.
Arrange onion and parsley on a serving plate, dress with lemon juice, and season with salt and pepper.
+ Serve with semillon sauvignon blanc.

Memories of burnt sausages with store-bought tomato sauce are fondly etched in my mind, but a modern barbecue needs a more fiery kick. I like to have a selection of sauces at my barbies. The sweet chilli sauce always goes fast; it’s delicious with barbecued chicken or fish.

Tahini sauce
4 tbsp tahini
1 clove garlic, crushed
1 pinch sea salt
1 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tbsp shredded flat-leaf parsley
pinch sumac

Place tahini, garlic, salt, oil, lemon juice and 75ml warm water in a bowl and mix to combine. Place in a serving bowl, and sprinkle with parsley and sumac.

Spicy sweet chilli sauce

10 red chillies, roughly chopped and deseeded, if desired
500ml rice wine vinegar
330g caster sugar
4 cloves garlic, roughly chopped
1 tbsp sea salt

Place all ingredients in a blender and pulse until garlic and chillies are in small pieces (but not smooth). Place sauce in a saucepan over a medium heat, bring to the boil and cook for 5-10 minutes, stirring occasionally. Reduce heat to low and cook for 20-30 minutes, or until sauce thickens. Pour into a sterilised glass bottle or jar and allow to cool before using.

Chilli relish

400g can chopped tomatoes
1 tsp ground turmeric
1 tsp cumin
2 cloves garlic, crushed
2 tbsp light brown sugar
2 tbsp red wine vinegar
3 red chillies, finely diced
2 tbsp extra virgin olive oil
sea salt and freshly ground black pepper, to taste

Place all ingredients in a small saucepan over a medium-high heat. Bring to the boil, then reduce heat to a gentle simmer and cook for 30 minutes. Place in serving bowl and allow to cool before serving.

Read more: http://www.brisbanetimes.com.au/lifestyle/cuisine/bill-grangers-barbecue-feast-20111020-1m8yx.html#ixzz1bRNA4c4a
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