Let’s Start with a Rub & a Sauce
I’ve been known to grill all year long, smoking turkey legs for Thanksgiving, joints on the BBQ for the March, early June and September birthdays here and on the odd sunny day in between just for fun. But I love a ceremonial official start to the season by making a jar of my very favourite rub, ready to have on hand for all grilling needs whenever the coals are lit.
I’ve made and tinkered with this rub for almost a decade now and use it on just about every piece of protein possible from chickens whole and in pieces to joints of beef and lamb, steaks, ribs and on a side of salmon. Hand me your protein and it will be rubbed all over and placed on the oiled grates. Below the recipe you will find details on how to use it on a spatchcocked chicken and my grilling tips for success.
Alongside the rub comes my good old BBQ sauce which, if you have searched the pages of the site, you will find embedded in the “how to” section. It’s the perfect condiment for the season. And, when brushed on whatever is being grilled during the last few minutes of cooking, it gives a glow up finishing touch that will make you the most famous grill master on the block.
It would’t be summer without a new tomato salad
I love a variation on a theme. And in the warmer months I seem to gravitate towards a multi functional dish of a dip/salad/side situation with something tantalising tumbled on top of a moreish base that can be either consumed separately but award winning when combined. (Think back to the recent white bean and courgettes or last year’s herb salad on that tahini pickle magic)
For the 2024 tomato season, I’m here with Whipped Feta & Tomatoes. This is definitely one of those recipe titles that underplays the fantastic party in your mouth that comes with every bite of this dish. Laced with roasted peppers and a killer warm, spiced, umami, garlicky crispy dressing that’s poured over the tomatoes before spooning on the feta, this is going to be your new best Summer friend.
Inspired by the whipped feta with roasted peppers that stole my heart at Shukette back in March I just had to pay tribute to this simply beautiful dish. Turning it from a dip into more of a heartier summer salad topped with a killer warm anchovy chili garlicky crisp dressing that I have been dreaming about for months that just brings everything together. Think dip, meets salad meets banga cauda and you are there.
I hope you enjoy this tomato salad version of Ayesha Nurdjaja’s original dip – heavenly when eaten all together with some pita or crusty bread “rip and dip” style or separately if you are more of a purist. I cannot wait for you to make this one.
And for a little refreshment…..
Cold Brew Coffee is my preferred method of caffeinating in the sunshine. I am aware that it’s is a very American thing, so for all of you on this side of the pond, I’m here to broaden your home made coffee options and show you how to make this tincture that’s everything a regular iced coffee isn’t.
Simply combine coffee and the delicious addition of cardamom and cinnamon (thank you Adeena Sussman for opening my world to this) and let them hang out together in a jar topped with cold water and allow to brew overnight. By the time you wake up, you will have a strong, delicious and refreshing treat ready to go that will sit in your fridge on hand for all your iced drink pick-me-up needs without breaking the bank.
Have you ordered yours yet?
Last time I signed off with a little treat for you in the form of a Pump Street Chocolate 10% discount (code BUILDING10) for their baking range. So you don’t miss out (and for the flurry of new subscribers in the past fortnight – welcome and thank you) I wanted to share it with you again and remind you that it’s only valid through the summer so get clicking and get baking ready.
I’ll be back in a couple of weeks with with more kitchen adventures. And please don’t hesitate to get in touch if you have any questions about anything here and let me know about your culinary escpades. I always love to hear what you are eating and making. Group classes are now over for the Summer but I’ll be sending out new Autumn dates in early August so stay tuned. It’s always such a joy to be here with you. Until next time…… xx