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We’ve had a brief taste of sunshine and BBQ’s were whipped out across North London. That prompted an exchange of foodie recipes which we’re sharing here in the hope that the sun will make an appearance soon so you can test them out!

BBQ marinades and rubs

Steak rub supplied by Dante Banks

1 tablespoons onion powder

1 tablespoons garlic powder

2 tablespoons brown sugar

2 teaspoons chilli powder

1 teaspoons paprika

1/2 teaspoon black pepper

1 teaspoon salt

1/4 teaspoon cumin

Mix together and apply liberally to your room-temperature steak a couple of hours before it hits the BBQ. Cook according to taste and leave to rest for 10 mins before serving

Lemon & thyme marinade for chicken supplied by Becky Beach

Chop 10 chicken thighs into chunks

Place in large bowl

Liberally coat with olive oil

Add the leaves from 5 bushy sprigs of thyme

Add the zest and juice of an unwaxed lemon and S&P

Cover and leave for 4 hours

Whilst the chicken is marinading, soak wooden skewers in water (to stop them burning on the BBQ)

Chop a small red onion, red pepper and 2 courgettes into bite size chunks

Thread the chicken alternating with the veg until the skewer is full

Place on the BBQ and cook for about 12-15 minutes turning regularly.

A tangle of barley, tenderstem broccoli and baby spinach leaves with mixed herbs & toasted seeds

Serves 4

200g Pearl barley

300g Tenderstem broccoli

Zest and juice of 1x small un-waxed lemon

1 small red onion, peeled and very thinly sliced

125g baby spinach leaves

1x20g bunch each of dill and mint; picked and chopped

100g toasted pumpkin and sunflower seeds

Malden salt.

Quick lemon-chilli dressing

125ml olive oil

Zest and juice 2 small lemons

1x finely diced red chilli (without seeds)

1x peeled garlic clove

4 tbsp. chopped coriander

Salt to taste

Cook the barley in plenty of salted boiling water for 15-20 minutes or until just tender.  Strain, set aside to cool then transfer to a mixing bowl.

Next, finely grate the zest of a lemon over the barley followed by its juice.

Blanch the trimmed broccoli, strain and set aside to cool.

For the dressing Place all of the ingredients in a screw top jar with lid and shake well.

Toast the seeds drizzled with a little olive oil in the oven at 180c/Gas4/350F for 6-8 minutes. Set aside to cool.

To assemble:

Add the broccoli, chopped herbs, baby spinach leaves, finely sliced red onion and ¾ of the mixed seeds to the barley. Pour over ¾ of the dressing and season to taste.

Gently toss the ingredients together using your hands. Transfer to a clean serving bowl. Scatter the remaining seeds over the top and drizzle with remaining dressing.

© Marcia Barrington 2018

Instagram: marciabarrington

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