Summer BBQ menus tend to be predictable, but rightly so. Spending an afternoon in the sun eating hot dogs and corn on the cob? Delicious.
But sometimes those summertime staples can use an upscaled refresh. Enter our recipe for a black sesame chicken burger and tahini yoghourt coleslaw. Like all the best BBQ recipes, these two are quick and easy; but their gourmet spin will have people thinking your a grillmaster du jour.
Black sesame chicken burger
Serves 4
On a chopping board, slice 1 large skinless chicken breast horizontally and diagonally, across the grain of the fibres, into four flat slices.
Whisk an egg white with 1/2 tsp of salt in a bowl until frothy.
Sprinkle 1/2 cup of sesame seeds over a plate.
Dip each piece of chicken in the egg, shake off the excess of, then lay it over the sesame seeds to coat both sides.
Put a frying pan over a medium flame and add a thin layer of vegetable oil.
When the oil is hot, cook the chicken pieces for about 8 minutes, turning once until cooked through a crisp.
Serve in toasted burger buns with lettuce and tomato slices.
Tahini yogurt coleslaw
Serves 6
Put 1 tbs tahini paste, 1/2 crushed garlic clove, 1/2 tsp salt and 2 tbs olive oil in a large bowl and whisk well.
Add 3 tbs Greek yogurt and whisk well.
Add thinly sliced red cabbage and white cabbage and carrot sliced into matchsticks, then toss togehter.
-
In Wales, Michelin-starred Gorse celebrates the country’s abundant larderGorse is the first Michelin-starred restaurant in Cardiff, putting Welsh cuisine on the map. We speak with chef and founder Tom Waters about the importance of keeping culinary traditions alive
-
Ludmilla Balkis’ organic, earthy ceramics embody the Basque countrysideThe sculptor-ceramicist presents a series inspired by and created from found natural objects in a New York exhibition
-
At this secret NYC hangout, the drinks are strong and the vibes are strongerFor People's bar, Workstead serves up a good time
