Sunday is Barbecue Day at the Boat House, Cameron House Loch Lomond
The new Boat House Sunday Barbecue from Cameron House Loch Lomond is a fabulous day out for all the family.
Enjoy a delicious selection of barbecue favourites and innovative specialities prepared by the team of award-winning chefs - available from 12 noon to 5pm on Sundays and at £19.95 for adults and £9.95 for children under 12, booking is recommended. Call 01389 722 596 to make a reservation.
Ryan Neil, Executive Chef at Cameron House Loch Lomond, shares his top summer barbecue tips, plus a great recipe.
I prefer a gas barbecue as it allows you to regulate the temperature - of course a charcoal barbecue will give you that extra smokiness, but it will also burn the food quicker.
Marinades: whatever you decide to cook - always marinade. Not only does this impact on flavour but it also tenderizes the proteins in the meat. I prefer wet marinades for meat and dry rubs for fish/shellfish. Anything less than 12 hours of marinating won’t do the job. Preparation is key.
If you get all your marinades done and salads in the fridge this allows you to actually enjoy the fun in doing a barbecue. If using charcoal, let the coals turn white first. When this happens you will know you can start to cook.
Condiments and breads: ensure you always have plenty of burger buns, baps, ketchups and mustards. Always use a temperature probe to determine if the meat is safe to eat, especially if working with chicken.
Ryan’s top 5 ..
1. Temperature Probe
4. Resting Tray
5. And of course, someone to supply a cold beer to the chef.
Ryan’s BBQ Sauce Recipe
• 25ml Walnut Oil
• 1 Finely Chopped Onion
• 6 Cloves of Crushed Garlic
• 10g Crushed Ginger
• 1 Bay leaf
• 10g Celery Salt
• 6 Over Ripe Tomatoes with Seeds removed and chopped
• 25g Tomato Puree
• 250g Brown Sugar
• 250ml Sherry or Red Wine Vinegar
• 5g Dried Oregano
• 5g Red Chilli Powder
• 10g Smoked Paprika
• Juice and Zest of 2 Oranges
• 1 Cinnamon Stick
Place the walnut oil into a thick bottomed sauce pan and then add the onion, garlic, ginger and chilli powder, cook without colour for 5 minutes. Then add in the chopped tomatoes, bay leaf and smoked paprika and cook until all the moisture has been removed from tomatoes.
Add all the remaining ingredients and cook out till the sauce resembles a jam or chutney like consistency, remove the bay leaf and cinnamon stick then add a splash of water and liquidise. This can be then refrigerated and used as a dip or can be added to pork ribs as a marinade. Either way it will be a nice alternative to shop bought barcecue sauce.
Why not check out the Boat House Sunday barbecue next Sunday 6th July?