Get ready for your last BBQ of the year
It’s been a sizzling September so far - but as Britain’s mini heatwave comes to an end, Phil Vickery is helping you saviour the last bit of sunshine with one final BBQ! He’ll be whipping up his ultimate BBQ sauce (perfect for marinating almost anything), before showing you how to make his stuffed peppers.
Ultimate BBQ chops
2 level tbsp table salt
1 level tbsp celery salt
2 level tbsp caster sugar
1 tsp ground black pepper
1 tbsp garlic granules
4 large pork chops 2-3cm thick, rind off, but the fat nicked every 1cm
Ultimate finishing sauce
50ml olive oil
100ml cider vinegar
50ml tomato ketchup
2 tbsp garlic powder
2 tbsp light brown sugar
¼ tsp red chilli flakes
1. Mix the salts, sugar, pepper and garlic together really well then sprinkle evenly over the pork chops, rub in gently, turn over and repeat the process, then leave for 10 minutes. After 10 minutes, turn over and leave for a further 10 minutes. Wash off the sugar and salt from the chops, then pat really dry with a kitchen towel.
2. Heat a frying pan, add a dash of oil then gently cook the chops for 4-5 minutes on each side, then remove from the pan from the stove, cover loosely with foil and leave for 10 minutes, making sure the chops are just cooked, not overcooked.
3. In a saucepan, add the finishing sauce ingredients, stir through and leave to reduce down for around 6-8 minutes until thick and syrupy, or thicken using a bit of cornflour and water.
4. Baste with the sauce just before serving and flash seal for a few seconds, do not overcook.
5. Alternatively, you can use the basting sauce on other barbecued meats or vegetables such as fish, chicken, sausages, aubergines, courgettes.
Easy stuffed satay BBQ peppers
5 peppers, a mix of all colours
2 tbsp olive oil
2 small red onions, sliced not chopped
2 cloves garlic, finely chopped
2 pinch dried chilli flakes
250g smoked tofu, cut into 1cm pieces, OR potato cut into 1cm pieces, OR giant couscous
1 tbsp honey
165g can coconut milk
3 tbsp crunchy peanut butter
2 tbsp fresh coriander
150g Panko breadcrumbs
75g dry roasted peanuts, finely chopped
4 tbsp chopped fresh coriander
1. Preheat the oven to 200C gas 6.
2. Cut 4 of the peppers in half, lengthways (remove the seeds), so you end up with 8 halves. Chop the remaining pepper into 1cm pieces and set aside. Brush with a little oil and salt and pepper and bake them in the oven for 15 minutes, whilst you cook the rest of the ingredients.
3. Next, heat the oil and add the onions, chopped peppers, chilli and garlic and sauté for 4-5 minutes to get some colour. Add the tofu/potatoes/couscous, honey, coconut milk and peanut butter and cook for 6-8 minutes or until you have a thickish sauce, then remove from the heat. Stir through the coriander into the mix.
4. Separately, make the topping; mix the Panko with the peanuts and coriander and set aside.
5. Remove the peppers from the oven and fill with the satay mix.
6. Top generously with the Panko mix and pop back in the oven to finish cooking the peppers, probably for 5-10 minutes, do not over cook. Serve.