1、Grilled flaky naans

This basic naan dough is filled with ajwain seeds, onion and coriander and quickly cooked on a griddle pan or barbecue to add a smoky finish

Grilled flaky naans recipe

Ingredients

  • 300g plain flour
  • 1 tsp sugar
  • ½ tsp bicarbonate of soda
  • 3 tbsp plain yogurt
  • 1 egg, beaten
  • vegetable oil, for greasing and layering
  • knob of butter, to serve
  • 1 tbsp ajwain seeds (see tip)
  • 1 small red onion, finely chopped
  • large handful coriander, chopped
  • ¼ tsp red chilli powder (optional)

Method

Knead the dough for 10 mins until it is soft and smooth. If the dough is dry, add 1 tbsp water and knead again.
  • Shape the dough into a ball, smear with oil and put in a clean mixing bowl. Cover with a tea towel and plate, and leave to rest for 1-2 hrs.
  • Mix the filling ingredients in a bowl with 1 tsp salt. Divide the dough into 6 balls, then roll out 1 ball as thin as you can. Smear over 1 tsp oil and sprinkle over some of the filling. Roll up like a Swiss roll, then gently pull the ends to stretch it into a long cylinder. Coil the dough into a snail shape. Cover with a damp tea towel and repeat with the remaining dough.
  • Heat a griddle pan to hot, or fire up the barbecue and oil the racks. Roll each bread into a teardrop shape. (I roll mine quite thin – don’t worry about a tear here and there.) Cook for 1-2 mins on each side until you have dark char marks and the bread is slightly puffed up and cooked through. You can cook as many as you can get on your griddle or BBQ at the same time. Take off the heat, smear over some butter and serve hot.

  • https://www.truecookbook.com/recipe/grilled-flaky-naans-8377/

    2、Grilled All-American Burgers

  • Makes: 4 servings
  • Prep: 20 mins
  • Grill: 14 mins
  • Grilled All-American Burgers recipe

    Ingredients

    Method

    1. For sauce, in a small saucepan combine garlic or onion, catsup, steak sauce, Worcestershire sauce, sugar, cooking oil, vinegar, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; set aside.
    2. In a medium mixing bowl combine ground beef, salt, and pepper; mix well. Shape meat mixture into four 3/4-inch-thick patties.
    3. Grill meat on the grill rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no pink remains, turning once halfway through grilling time and brushing frequently with sauce.
    4. To serve, split and toast the buns on the grill. Serve patties in buns with cheese, lettuce, tomato, red onion, and pickle, if desired. Makes 4 servings.

    3、Grilled Beef Fillet with Portobello Relish

  • Makes: 4 servings
  • Prep: 15 mins
  • Grill: 15 mins
  • Grilled Beef Fillet with Portobello Relish recipe

    Ingredients

    Method

    1. Trim fat from steaks. Season steaks with salt and pepper. For a charcoal grill, place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once. Allow 11 to 15 minutes for medium rare (145 degree F) or 14 to 18 minutes for medium doneness (160 degree F).
    2. Meanwhile, for relish, grill onion, mushrooms, and tomatoes directly over medium coals until tender, turning once halfway through grilling. Allow 15 minutes for onion and 10 minutes for mushrooms and tomatoes. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks, then vegetables on grill rack over heat. Cover and grill as above.)
    3. Cut onion, mushrooms, and tomato halves into 1-inch pieces. In a medium bowl stir together basil, garlic, olive oil, the 1 teaspoon kosher salt, and the 1 teaspoon cracked black pepper; stir in grilled vegetables. To serve, spoon warm relish over steaks. Makes 4 sesrvings.

    4、Grilled Beef Tenderloin with Mediterranean Relish

  • Makes: 10 servings
  • Prep: 25 mins
  • Grill: 35 mins
  • Stand: 15 mins
  • Grilled Beef Tenderloin with Mediterranean Relish recipe

    Ingredients

    Method

    1. In a small bowl combine oregano, cracked pepper, lemon peel, and 2 cloves of the garlic. Use your fingers to rub the mixture onto all sides of the meat.
    2. In a grill with a cover, arrange hot coals around a drip pan. Test for medium-hot heat above the pan. Place meat on grill rack over drip pan. Brush eggplants, sweet peppers, and onion slices with olive oil. Arrange vegetables on edges of grill rack directly over coals. Cover and grill for 10 to 12 minutes or until vegetables are tender, turning once. Remove vegetables from grill; set aside. Cover grill and continue grilling meat for 25 to 30 minutes more or until a meat thermometer inserted in the center registers 135 degrees for medium-rare doneness. Cover; let stand for 15 minutes before slicing.
    3. Meanwhile, for relish, coarsely chop grilled vegetables. In a medium bowl combine grilled vegetables, tomatoes, olives, basil, the remaining garlic clove, the vinegar, salt, and the ground black pepper. Serve the beef with relish. Makes 10 servings.

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