PYNE’S OF SOMERSET RECIPES JUNE 2019
EASY ON THE HEAT
We’re moving into the barbecue season and we know from our own sales figures what a popular activity al fresco cooking has now
become – particularly in summers like last year.
But we should also be sounding a note of caution about how you actually cook meat, particularly red meat, over a charcoal because all
the scientific evidence now suggests that allowing it to blacken isn’t such a good idea.
It may look spectacular to see a piece of steak engulfed in flames when you throw it on the griddle. But it’s not the best way to treat it.
Burning the meat can spoil its flavour and while most of us prefer our steak browned the chemical compounds which are created when
it blackens can actually be harmful to health.
There are a couple of ways of avoiding this risk while ensuring that your food is properly and thoroughly cooked. The first is to cut
meat into smaller pieces so it requires less cooking and is thus less likely to char. The second is to allow the barbecue to die down
before cooking anything at all: you should wait until the charcoal is covered with a layer of fine, white ash before starting and in any
case place your meat around the edge of the griddle where the heat is less fierce, removing it to an even cooler spot if the dripping
juices cause flames to flare up – in any case that is going to have a detrimental effect on the flavour and eating quality.
There’s a third method: to marinade your meat thoroughly before cooking so that it’s already tenderised and partly broken down
before you even introduce it to the heat. All that requires is a bit of forward planning. There are all sorts of marinades you can
experiment with but the one we are suggesting this month makes the most of the garden herbs that are currently in their prime.
And we continue the summery theme with two delicious recipes combining chicken with lemon.
RECIPES OF THE MONTH
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