Tom Kerridge

Marlow

Contributor at Freelance

Contributor at BBC Two

Dad to Acey & married to @BethCKerridge , chef+owner of the @handfmarlow @thecoachmarlow @MarlowButchers and @kerridgesbandg

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Articles

Tom Kerridge's Michelin-star barbecue menu

3 weeks ago | telegraph.co.uk | Tom Kerridge

Why do I love barbecue cooking? First and foremost, it's got to be the flavour profile. All those smoky, charred flavours and delicious caramelisation - there's nothing like it. And you can explore some incredible global influences on the grill, tasting almost every cuisine you can think of - without ever leaving your back garden. Lastly, it's one of the most forgiving ways you can cook.
Minute sirloin steak panini

4 weeks ago | yahoo.com | Tom Kerridge

This is all about big flavours packed into a neat little package. Minute steaks are used in these paninis, but the real magic is in the layers. Tomatoes add freshness, rocket brings peppery zing, and the shallot mustard mayo has a sharp acidity that ties everything together. Requires marinating and cooling time.
Minute sirloin steak panini

4 weeks ago | telegraph.co.uk | Tom Kerridge

The magic of this sandwich is the layers: fresh tomato, peppery rocket and sharp acidity from the shallot mustard mayo This is all about big flavours packed into a neat little package. Minute steaks are used in these paninis, but the real magic is in the layers. Tomatoes add freshness, rocket brings peppery zing, and the shallot mustard mayo has a sharp acidity that ties everything together. Requires marinating and cooling time.
Dry-rub buffalo chicken wings

4 weeks ago | aol.co.uk | Tom Kerridge

Juicy, crispy wings are coated in punchy spices that bring the heat, and served with a cool creamy ranch dressing to help keep things balanced. These are the ultimate crowd-pleasers and you’ll likely be making them on repeat all summer long – your guests will love them. Requires brining and marinating time.
Dry-rub buffalo chicken wings

4 weeks ago | yahoo.com | Tom Kerridge

Juicy, crispy wings are coated in punchy spices that bring the heat, and served with a cool creamy ranch dressing to help keep things balanced. These are the ultimate crowd-pleasers and you’ll likely be making them on repeat all summer long – your guests will love them. Requires brining and marinating time.
Dry-rub buffalo chicken wings

4 weeks ago | telegraph.co.uk | Tom Kerridge

By Tom Kerridge For the ranch dressing, mix together in a bowl 3 heaped tbsp soured cream, 3 heaped tbsp mayonnaise, ½ finely grated garlic clove, 3 dashes of Worcestershire sauce, 1 tsp white wine vinegar, 1 tsp mild American mustard, 1 tbsp finely chopped dill and 1 tbsp finely chopped chives, and season to taste.
Halloumi and aubergine burgers

1 month ago | yahoo.com | Tom Kerridge

These burgers are so good they’ll impress even the non-veggies. Halloumi and aubergine are charred on the grill, for a great balance of textures. The toppings are extra-special smoky garlic and herb mayo, a fiery roasted chilli butter, and peppery rocket that brings a pop of freshness to every bite. You’ll need a couple of handfuls of hickory wood chips for the barbecue (or an alternative of your choice). Requires steaming and cooling time.
Halloumi and aubergine burgers

1 month ago | aol.co.uk | Tom Kerridge

These burgers are so good they’ll impress even the non-veggies. Halloumi and aubergine are charred on the grill, for a great balance of textures. The toppings are extra-special smoky garlic and herb mayo, a fiery roasted chilli butter, and peppery rocket that brings a pop of freshness to every bite. You’ll need a couple of handfuls of hickory wood chips for the barbecue (or an alternative of your choice). Requires steaming and cooling time.
Halloumi and aubergine burgers

1 month ago | telegraph.co.uk | Tom Kerridge

StepFor the chilli butter, place 3 long red chillies on a hot barbecue and cook for about 10 minutes, turning often, until blackened all over. Pop them into a bowl, cover with cling film and let them steam for a few minutes. StepFor the mayo, cut the top off 1 large garlic bulb to expose the clove tips. Sit, cut-side up, in a small heavy-based frying pan, drizzle over 1 tbsp extra-virgin olive oil, season and sprinkle with 1 sprig of thyme (leaves picked).
Paprika pork skewers

1 month ago | yahoo.com | Tom Kerridge

These irresistible meaty skewers are always popular. Tender chunks of pork belly are marinated in garlic, rosemary and two types of paprika to delicious effect. But the real game-changer is the glaze – a brilliant mix of sweet honey and tangy sherry vinegar that is poured over the skewers before serving. Requires marinating time.

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