A Mixed Grill with Apricot Barbecue Glaze
This is a sauce that's suitable for all meats – lamb cutlets, pork ribs or chicken drumsticks. The quantity is enough to glaze six of each, which makes a nice mixture of meats to serve to six people. One important point is that drumsticks need pre-baking in a pre-heated oven at gas mark 4, 350°F (180°C), for 15 minutes just before glazing and barbecuing.
|6 small-to-medium chicken drumsticks|
|6 British lamb cutlets|
|6 pork ribs|
|For the apricot barbecue glaze:|
|2 large apricots|
|2 rounded tablespoons dark brown sugar|
|2 fl oz (55 ml) Worcestershire sauce|
|2 fl oz (55 ml) light soy sauce|
|1 level tablespoon grated fresh ginger|
|1 rounded teaspoon ground ginger|
|a few drops Tabasco sauce|
|2 level tablespoons tomato purée|
|1 clove garlic|
|freshly milled black pepper|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia Smith’s Summer Collection
Begin by placing the apricots in a small saucepan with enough water to cover them, then bring them up to simmering point and simmer for 2 minutes. Now drain off the water and, as soon as they are cool enough to handle, slip off the skins. Then halve and stone them and place the flesh in a blender or food processor together with all the other glaze ingredients. Whiz everything to a purée and the sauce is ready.
All you need to do now is arrange the lamb and pork in a shallow dish, pour the glaze over them – turning the pieces of meat so that each one gets a good coating – then cover and leave in a cool place until you're ready to cook. When you light the charcoal pre-cook the chicken drumsticks as above then, when your charcoal is at the right heat, brush the drumsticks with the glaze and cook for about 5 minutes on each side about 3 inches (7.5 cm) from the coals. The ribs and cutlets will need about 6 minutes on each side, but take the lamb off before 12 minutes if you like it very rare.
What we like to do sometimes is scrape any sauce that's left in the dish into a small saucepan, add a glass of white wine to it and bring it all up to simmering point to give some extra sauce. Serve the barbecued glazed meats with Oven-roasted Potatoes with Garlic and Rosemary, a crisp salad and some very robust red wine!
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In keeping with the principle that outdoor eating needs to be gutsy, these little potatoes are just that. They're easy too – they don't need any attention; you just leave them in the oven till you're ready to serve.
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