The weather this July perhaps wasn’t quite what we had in mind, but there’s still hope for August. As we embark on this last stretch of the summer we’re determined to make the most of alfresco dining opportunities and cooking outdoors at every opportunity.
With that in mind we wanted to share a few of our team’s favourite recipes.
From Tiffany, Marketing Manager
Our Ooni oven has brought us a lot of joy this summer, producing pizzas to rival the best local takeaway with just 90 seconds’ cooking time. We love using up bits and bobs from the fridge, but have found that it’s worth investing in the best mozzarella you can find. Plus a jar of Nduja from our local Italian deli tastes heavenly and keeps for a really long time in the fridge.
Our favourite combination is anchovies, prosciutto, black olives and mushrooms. Maybe a few capers for extra saltiness. And a drizzle of our homemade chilli oil which seems to get better and better over time. We’d pair this with a glass of our lightly oak aged ‘Elegance’ Chardonnay.
From Ollie, Managing Director and Co-Founder
I'd have to pick pulled pork. I guess it's popular because it's pretty hard to get it wrong and pork shoulder is readily available and great value. It'll take some fluctuations in heat without spoiling, but does need a good few hours. I just use a battered old kettle bbq and either arrange the coals on one side or in a big ring around the outside, depending on the size of the shoulder. Proper lumpwood charcoal is a must, and some wet chunks of oak and fruit wood really help (especially important at the beginning).
Rubs, timings, temperatures and a variety of barbecue sauce recipes are all easily found online. As for pairings, I'd normally drink beer whilst cooking this, but almost always swap to something like the Opitz Austrian red when the food is ready. Sweetcorn salads, coleslaw and salsas all work wonders.
From Fleur, Wine Buyer
Personally I'm all about the sides. It can be hard to beat a simple homegrown tomato salad drizzled with some extra virgin olive oil, basil and generously seasoned with sea salt flakes.
I'm also loving Riverford's BBQ Sweetcorn 'Riblets' which always impress (kids and grown ups alike). The key is having a very sharp knife which allows you to cut the corn into long 'ribs' with some of the middle still attached to hold the corn together. You season them with a BBQ spice mix, and can grill on the BBQ (or equally in the oven if you prefer). These are fantastic with our Albariño, which has a delicious salty tang.
From Tom, Director of Operations and Co-Founder
I wouldn’t dream of giving barbecue advice as I have had some very mixed results over the years. I recently invested in a pair of coal tongs and some heat proof gloves, neither of which necessarily improve the cooking, but they have given me a renewed sense of authority.
I've probably had most success with butterflied shoulder of lamb. Most of the cooking is done in the oven and then just finished on the barbeque to give it that final flavouring. Also a secret ingredient to a great potato salad is adding one small sweet potato, this breaks down and adds a very soft sweet element to the salad. I keep mine quite simple - potatoes, finely chopped spring onions, finely chopped chives, a spoonful of mustard, salt and pepper and mayo. I generally head for a lighter wine with a barbecue, the Julien Chantreau Chiroubles is perfect for this.
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