Tony Tobin's July Kitchen Diaries

I don't remember ever attending a barbecue when I was little. They belong to that class of cultural and culinary staples that appeared at some arbitrary point some time between my childhood and adulthood, and have stuck around ever since.

Maybe the rise of the barbecue coincided with the arrival of Neigbours in the UK during the 1980s and the fascination with Australian outdoor life that accompanied it. I'd be happy for any Surrey Life reader to drop me a line with a more informed history of this now great British event, for these days the merest hint of sunshine and millions of blackened BBQ sets along with the requisite firelighters, tongs and charcoal briquettes are fished out of sheds around the land.

What's the appeal of the barbecue? Undoubtedly, there is a hint of the 'hunter gatherers' about it. There is bound to be something buried in our DNA from caveman days that responds instinctively to the feeling of a warm evening and plentiful delicious food cooking on an outdoor open fire. It is also a culinary event where the chef can chat away and socialise with his or her guests without having to be shut away in the kitchen.

Over at my restaurant, POST. Hope you enjoy them, and look out for next months' feature when I shall be giving you a sneaky view of life behind the scenes at Ready Steady Cook.

Tony's Bio

TONY Tobin has been a regular on the BBC’s Ready Steady Cook for over a decade, competing on the show over 200 times. He has also hosted shows for the Carlton Food Channel and is a favourite at major events such as The Ideal Home Show. He runs two acclaimed restaurants in Surrey: The Dining Room in Reigate and Surrey Life community and discuss your favourite recipe ideas here

RECIPES:

BBQ Salmon Nicoise

Ingredients:

(Serves 4)

800g Fresh salmon fillet

For the barbecue sauce

1 tbsp apricot jam
2 tbsp tomato ketchup
A good splash of Lee & Perrins
1 tsp Dijon mustard
½ clove garlic crushed
2 tablespoons soy sauce
10 mint leaves (shredded)
10 coriander leaves (shredded)

Method:

1|) Make a nice big bowl of nicoise salad by mixing together cooked French beans, chopped fresh tomatoes, sliced cooked new potatoes, quarters of hard boiled eggs and some good black olives. I like to add some capers and anchovies to mine but it is optional. Dress this with some good olive oil and fresh lemon juice.

2) Cut the salmon into big chunks.

3) Mix all of the ingredients for the sauce together and add the salmon to it
Allow to marinate for 10 minutes.

4) Cover some of your coals with a double thickness piece of tin foil and sprinkle with a little oil.

5) Cook the salmon chunks on the foil until it turns a lovely caramel and shiny glaze (about 5-6 minutes).

6) Serve the chunks on top of the salad and enjoy!

Leek and Roquefort Tart, Salad Leaves and Hot New Potatoes

Ingredients:

(Serves 6)

1x 8” short crust pastry (baked blind)
2 tbsp olive oil
1 knob butter
1 large onion finely sliced
6 large leeks (sliced) - DO NOT USE THE DARK GREEN PART
1 teaspoon Fruisana sugar
1 clove garlic
1 teaspoon picked fresh thyme leaves
1 tbsp plain flour
3 eggs
½ pint double cream
60g Gruyere cheese
60g Roquefort
60g grated parmesan

Method:

PRE HEAT OVEN TO 190/375

1) Melt the butter in the olive oil and gently sweat the onion, leek, garlic, thyme and sugar for 30-40 mins until very soft.
2) Allow to cool slightly and stir in the flour.
3) Beat the eggs and cream together and add to the leek mix along with all the cheeses. Season with salt and pepper.
4) Bake in the oven for 30-40 mins until just set.
5) Serve with hot new Jersey Royals and salad leaves.

View Tony Tobin's May kitchen diary here

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