-
Aug 18, 2024 | 
theguardian.com | Killian Fox |Ana Ortiz |Helen Graves |Genevieve Taylor
Ana OrtizThe secret to great barbecue is … Photograph: Harry Borden/The ObserverConstant heat is key. At home, I would light the barbecue 20 to 30 minutes before cooking. Normally I use charcoal and logs – charcoal for heat, logs for smokiness. Make sure you use plenty of charcoal. You want the coals to get super hot and then to turn grey before you start cooking your food. To maintain a constant heat, keep topping up the coals as you go.
-
Jul 7, 2024 | 
simplyrecipes.com | Genevieve Taylor
For the best flavor, marinate the chicken for 24 hours before grilling, so you’ll have to plan ahead. If you don’t have the extra time, even marinating it for a couple of hours would be advantageous. While we highly recommend making your own harissa for this recipe, if you would like to use store-bought, you’ll need about 9 ounces (250 grams).
-
Jul 5, 2024 | 
simplyrecipes.com | Genevieve Taylor
This recipe is all about layering flavors, colors, and textures to create a gorgeous vegetarian showpiece. The cauliflower, smoked whole, is a vegetable that truly shines with a good lick of dairy, be that cream, cheese, or the soy sauce and butter combo used here. You can of course replace the dairy butter with a plant-based alternative to make it vegan. Simply add a bowlful of steamed rice for a sharing main course for two or serve it as a side dish for a crowd.
-
Jun 22, 2024 | 
bbc.co.uk | Genevieve Taylor
Trim both ends of the leeks a little (no need to remove all the green). Slice each leek in half lengthways and peel off the top four layers or so, saving the inside layers for a different recipe. You should have around 16 leek strips in total. Rinse the outer layers clean of any mud and lurking debris. Bring a large pan of salted water to the boil and add the leek strips – they won't fit, but you can push them under the water gently as they soften, as you would with spaghetti.
-
Jun 22, 2024 | 
bbc.co.uk | Jason Atherton |Georgina Hayden |Genevieve Taylor |Matt Tebbutt
Host Matt Tebbutt is joined by chefs Georgina Hayden, Genevieve Taylor and Jason Atherton, and by special guest Lulu. There are some great moments from the BBC food archive, including clips from Rick Stein, the Hairy Bikers, Nigella Lawson and Marcus Wareing. Drinks expert Olly Smith picks the wines to go with the studio dishes.
-
Apr 12, 2024 | 
houseandgarden.co.uk | Genevieve Taylor
Whiting are smaller relatives of cod and haddock, low-fat, white-fleshed fish that are prone to sticking. They do, however, have good thick skins, so in this recipe the whole fish fillets, after drying, are cooked just on the skin side until the skin is super-crispy and tasty and the flesh is just cooked through.
-
Apr 12, 2024 | 
houseandgarden.co.uk | Genevieve Taylor
This is easy sunshine fish on the grill: bright, colourful, citrussy and inspired by the kind of thing I want to eat on holiday, or indeed when I am wishing I was on holiday! Red mullet is a brilliant fish to grill; with a higher fat content than other white fish they hold together well. They are widespread in the north Atlantic and the Mediterranean and currently a sustainable choice for a British consumer as they are frequent summer visitors around Cornwall.
-
Apr 12, 2024 | 
houseandgarden.co.uk | Genevieve Taylor
Inspired by a Portuguese holiday, where grilled fish is everywhere and, for the most part, treated very simply indeed and none the worse for it. I would eat this with a big salad, crusty bread, maybe a squeeze of lemon and definitely glasses of cold wine. My local supermarket sells ready-cubed tuna that is really good value, presumably as it’s a product of the trimming of bigger steaks. This recipe is an extract from Scorched: The Ultimate Guide to Barbecuing Fish by Genevieve Taylor (Quadrille).
-
Aug 11, 2023 | 
irishtimes.com | Genevieve Taylor
Ingredients 500g Charlotte (or other salad) potatoes, sliced in half lengthways 1 x 250g bunch of asparagus, each stalk cut into 3 2 x 250g packs of halloumi, cut into finger-thick wedges 2 tbsp rose harissa paste, or to taste For the coriander and lemon oil: 75ml extra virgin olive oil Small bunch of coriander, leaves finely chopped Zest and juice of 1 lemon ½–1 tsp caster sugar Salt and freshly ground black pepper Waxy salad potatoes, such as Charlotte, work brilliantly on a barbecue or...
-
Aug 2, 2023 | 
deliciousmagazine.co.uk | Genevieve Taylor
Test kitchen approvedServes 4Hands-on time 45 minBarbecuing fish is a great way to get depth of flavour, and this easy recipe from live fire and BBQ expert Genevieve Taylor is a winner. Trout is an oily fish so takes really well to the heat of the barbecue. Genevieve says: “This is just the sort of main course salad I like to knock up on my barbecue.
