Barbecue brings that delicious smoky aroma that tickles the nostrils and delights the taste buds. While it’s all the rage in a savory version, it can also be used for delicious desserts like grilled fruit or sweet skewers.
On the main course side, skewers remain the stars of the “barbeuc” as we affectionately call it, just like sausages. But other dishes are revealed under the heat of the embers like seafood like mussels, magnified in their Charentaise presentation in mouclade. The cheese too, well protected in its box, withstands very well a sunburn (a blow of love, a blow of I love you, for the musical moment) to warm and melt your heart.
So many delights that I invite you to discover below.
© Valery Guedes
Recipe No. 1: Piece of beef, wine and red fruit marinade
Beef is not one of my favorite meats, or one that I eat regularly, but a nice piece, marinated for a long time with raspberries, blackberries, redcurrants, then seared on the barbecue has everything to please! Important: never forget to let meat rest after cooking so that it is tender and melting when eaten.
How do we do it? Finely chop 4 peeled shallots. Chop 60 g of raspberries, 60 g of blackberries and 60 g of redcurrants with a knife.
In a salad bowl, put the chopped fruit, 65 g of raspberries, 65 g of blackberries and 65 g of whole redcurrants, the shallots, 5 sprigs of thyme and 1 sprig of rosemary, and 50 cl of full-bodied red wine. Immerse 1 piece of 800 g boneless beef (or a 1.2 kg rib of beef) in this marinade. Add salt and pepper, then cover with cling film. Leave in the refrigerator for 6 hours.
Remove the meat from the marinade. Sear it on the barbecue grill, adding a drizzle of olive oil, a few sprigs of fresh thyme and a sprig of rosemary. The cooking time will depend on the thickness of the piece of beef and your tastes (for a 1.2 kg rib of beef, it generally takes 7 to 8 minutes per side). Let the piece of beef rest for 5 to 6 minutes under aluminum foil before carving.
For 4 people
Discover the recipe for Piece of beef, wine and red fruit marinade
© Pierre Baëlen
Recipe #2: Barbecued Mouclade with Parsley
A dish from Charente-Maritime, as beautiful as it is easy to make!
How do we do it? Clean 1.5 litres of bouchot mussels, trim them and wash them carefully. Discard mussels that are already open or have broken shells.
Finely chop 1/2 bunch of washed flat-leaf parsley. Peel, degerm and crush 2 cloves of garlic. Mix the parsley and garlic with the zest of 1 organic lemon. Add the lemon juice, 10 cl of sunflower oil, salt and pepper. Set aside.
Place the mussels, points down, in a cast iron pan. Add 10 cl of water and place the pan with a lid on the barbecue. Let it cook for a few minutes, until the mussels open. Remove a few to have a flat surface again. Serve the mussels with the parsley.
For 4 people
Discover the recipe for Mouclade with barbecue and parsley
Recipe #3: Camemberts stuffed with apricots and almonds
The summer variation of baked Camembert.
How do we do it? Remove the sheet of paper from 2 Camemberts with their wooden box. Cut a circle in the center of each cheese without going all the way to the bottom. Cut 2 organic apricots into small cubes and 2 others into strips. Garnish each Camembert with the apricot cubes, 1/2 tbsp. of flaked almonds, 1 tbsp. of honey and 1/2 sprig of fresh rosemary washed, dried and stripped, then replace the piece of Camembert to close. Cover each cheese with apricot strips, 1 tbsp. of flaked almonds and 1/2 sprig of rosemary. Drizzle with 1 tbsp. of liquid honey.
Place the Camemberts in the closed barbecue and cook for about 20 minutes. If you don’t have a closed barbecue, wrap the cheeses in sheets of aluminum foil.
Enjoy hot with fresh bread.
Discover the recipe for Camemberts stuffed with apricots and almonds
© Pierre Baëlen
Recipe #4: Apricot, nougat and rosemary skewers
Surprising and delicious skewers to end the meal in style.
How do we do it? Remove the leaves from the base of 8 sprigs of rosemary, then trim the ends at an angle. Cut 8 beautiful washed apricots in half and remove the pit. Using a wooden skewer, first make holes in the apricot halves and the 16 cubes of Montélimar nougat. Assemble the skewers by alternating 2 apricot halves and 2 cubes of nougat on each sprig of rosemary. Brush lightly with sunflower oil.
Oil the barbecue grill placed high enough, then place the skewers. Let cook for a few minutes and serve the skewers when the nougat has started to melt.
For 4 people
Discover the recipe for Apricot, nougat and rosemary skewers
