The Right Cut
- Fast-cooking meats are fantastic options for the barbecue – ask your New World Master Butcher if you’re unsure what cuts to use. Packaging up white fish in foil parcels is also a great option. And if cooking chicken, it’s best to go with boneless cuts and butterfly them for fast-cooking results.
- Make sure your meat’s at room temperature for even cooking results.
- Oil the meat, rather than the grill, so the oil doesn’t burn.
- Before cooking, season meat well.
- Rest meat after cooking to allow the juices to distribute throughout the meat. Remove from the barbecue to a clean dish and cover loosely with a tea towel.
To pack a flavour punch, marinades are a wonderful option. Use glass or ceramic bowls when marinating, as plastic will become tainted. The tried-and-true soy sauce, honey and garlic is always a winner but there are so many more besides. These options should be left to marinate with the meat for 1–4 hours.
Balsamic Vinegar and Thyme – best with beef, pork and chicken.
Combine 2 tablespoons each of olive oil and balsamic vinegar, 2 cloves crushed garlic, 1 tablespoon chopped fresh thyme, sea salt and freshly ground pepper.
Mustard and Orange Marinade – best with chicken, lamb and pork.
Whisk ⅓ cup olive oil, 2 tablespoons red wine vinegar, ½ teaspoon chilli flakes,
1 tablespoon Dijon mustard, finely grated zest 1 orange, sea salt and freshly ground pepper.
Jamaican Jerk Marinade – best with chicken, pork, beef and seafood.
½ small chopped onion, ½ teaspoon chilli flakes, 1 tablespoon each brown sugar, soy sauce, vegetable oil and grated fresh ginger, 2 cloves garlic, 1 tablespoon thyme leaves, zest and juice 1 lime, ½ teaspoon each ground allspice, cinnamon and nutmeg. Place all the ingredients in a food processor and blend until smooth.
An alternative option to add flavour is to dress after cooking rather than marinating beforehand. When your meat, fish or vegetables are cooked, transfer them to a serving platter, slice or leave whole and give them a blast of flavour by topping with one of the following dressings. These recipes all go well with meat, fish and vegetables.
Almond and Pomegranate
Combine in a bowl, 1 cup roughly chopped skin-on roasted almonds, ¼ cup each chopped flat-leaf parsley and mint leaves, ½ red onion, finely chopped, 1 long red chilli seeded and finely chopped, 1/3 cup olive oil, 1 tablespoon pomegranate molasses, zest 1 lemon, 2 tablespoons lemon juice, sea salt and freshly ground pepper.
Coriander and Ginger
Place the following ingredients in food processor and blend until smooth.
1 large handful coriander leaves and stems, 2 cloves crushed garlic, 1 teaspoon grated fresh ginger, 1 tablespoon honey, 5 tablespoons olive oil, juice 1 lemon, sea salt and freshly ground pepper.
Spiced Honey and Mint
Whisk together ½ cup olive oil, finely grated zest and juice 1 lemon, ¼ teaspoon each ground allspice and cinnamon, 1 tablespoon honey, 2 cloves crushed garlic, small handful chopped mint leaves, sea salt and freshly ground pepper.