There's something about the smell of a roaring barbecue that makes us feel as though everything is going to be okay, and fun times with friends and family are a great way to make winter seem like a distant memory.
There's more to taking your barbecue to the next level than just a new marinade for the lamb chops. Start with some great quality meat, keep the flavours simple, and definitely don't forget the sides.
Garlic and anchovy beef skewers.Credit:William Meppem
Like a roast dinner or Christmas lunch, the mistake we too often make is to focus on the centrepiece to the exclusion of everything else.
I think great side dishes make or break a barbecue. You can't get away with just chopping up some lettuce, tomato and cucumber any more. Here are a couple of simple barbecue ideas for a sophisticated warm-weather feast
Smoked salmon and cornichon pasta salad. Credit:William Meppem
Garlic and anchovy beef skewers
Serves 4
Slicing the steak thinly is the best way to ensure your skewers are tender and full of flavour. Intersperse the meat with little slices of the fat, which will render and keep the meat moist while it cooks.
• 800g rump steak
• 6 anchovies, finely chopped
• 8 cloves garlic, finely chopped
• 2 tbsp extra virgin olive oil
• 2 tbsp soy sauce
• 2 tbsp dark brown sugar
• 2 red onions, peeled and cut into segments
Gremolata dressing
• ¼ cup finely chopped parsley
• juice and finely grated rind from ½ lemon
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, finely chopped
Remove the fat from the steak and slice the meat into ½cm-wide strips. Combine the strips of meat with the anchovies, garlic, olive oil, soy sauce and brown sugar and set aside to marinate for at least 1 hour. Finely slice the fat and set aside until ready to make the skewers.
For the gremolata dressing, combine all the ingredients and set aside until the meat is cooked.
Skewer the strips of meat onto metal or soaked bamboo skewers (you can skewer one strip of meat multiple times, folding it over on itself to fit it on the skewer), adding a slice of fat and a segment of red onion after every few strips of meat.
Heat a barbecue or heavy grill pan until very hot and grill the skewers for around 5 minutes, turning frequently, until well caramelised on the outside and medium in the centre. Serve with the gremolata dressing.
Smoked salmon and cornichon pasta salad
Serves 6
Pasta salads should be more pasta than salad. Leave the spirals on the shelf and use an interesting pasta shape to give this dish a little more elegance.
• 500g casarecce pasta
• 1 tbsp extra virgin olive oil
• ¼ cup mayonnaise
• ¼ cup plain yoghurt
• ¼ cup sour cream
• grated rind from ½ lemon
• ¼ cup finely shredded dill
• 500g smoked salmon, shredded
• 20 cornichons, halved lengthways
• 2 tbsp baby capers
• ½ cup white cocktail onions, halved
• freshly ground black pepper, to serve
Cook the pasta according to the packet instructions in boiling salted water. Rinse in cold water, drain and toss with the olive oil.
Combine the mayonnaise, yoghurt, sour cream, lemon rind and dill and toss through the pasta until well coated. Lightly toss the salmon, cornichons, capers and cocktail onions through the pasta and serve with a little freshly ground black pepper.
Adam's tip: The best way to clean a barbecue is with a stiff wire brush. Heat the barbecue for about 15 minutes until it's very hot, then brush away any ash – no scrubbing, soap or water required.
2010 MasterChef winner and TV presenter
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