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Barbeque Food with Arun Kapil

Tuesday, 11 May 2010

Nothing heralds the start of summer like the aroma of barbeque in the air! To make sure all your barbeques a roaring success, Arun Kapil is on hand with some summery suggestions! Today Arun will be focusing on dry rubs for meats along with some cordials and summer sides perfect to serve at a barbeque!

Arun Kapil Spice Specialist with Green Saffron

Dry Spice Rubs

Here are three beautifully balanced, delicately spiced rubs for chicken wings, fruit and whole chicken or fish. They're wonderfully simple to cook with and can really make all the difference when cooking on your BBQ, in the oven or under the grill. Perfect for outdoor, finger food, they're an excellent way to offer your friends, family and guests something a little different; to liven up, enhance and embellish your homemade fast food!

Peppered Wings

A brilliant all purpose blend loaded with pure flavour to rock your tastebuds!


. 2tsp white pepper
. 1tsp black pepper
. 1tsp coriander seeds
. ½tsp allspice
. 1tsp Kashmiri chilli flakes
. ½tsp fennel seeds
. ¼tsp cassia.
. 1tsp Pomegranate seeds, dried
. ½tsp Lemon zest
. 3tsp Light Muscavado sugar
. 2tsp Salt
. 14 chicken wings, cut into two so you get wings and wonderful little 'drumettes', 28 pieces in total. Cut off the tips, but don't discard them. Why not keep them in the freezer (in a freezer bag) for the next time you make a chicken stock!


1. Grind all the spices and pomegranate seeds in a pestle and mortar or electric grinder to a coarse powder
2. Pour the spices into a large mixing bowl, add the lemon zest, sugar and salt, then mix to combine all the flavours
3. Add your chicken wings and drumettes, mix around to coat all the chicken pieces thoroughly
4. Pop onto a high shelf on your BBQ and cook gently for 10mins one side, turn them over then cook for another 10mins*
5. Pile high on a handy serving platter, drizzle with Green Saffron's "Pukka Party Sauce" and serve immediately with paper serviettes at the ready!

*You could alternatively pop them onto a solid baking tray and into an oven set at 230° or gas mark 8 for 30mins, turning only once. A handy tip for you, given our unpredictable weather!

Fruit Skewers

An excellent, healthy treat for children and adults alike...encourage the kids to put their own skewers together!


. 1tblsp dried rose petals
. ½tsp white pepper
. ½tblsp allspice
. ½tblsp cassia
. ½ of a star anise.
. 1 Vanilla pod , cut in half and beans scraped out of both halves
. 1tsp Mango powder
. 600g Selection of fruit, mix of pineapple (fresh or from a tin and drained is perfect), plums, apricots, nectarines, seedless grapes, banana, peach.
. 200g Honey or Maple syrup
. 10 Wooden skewers
. Fresh mint , roughly chopped


1. Grind all the spices in a pestle and mortar or electric grinder to a coarse powder
2. Pour the spices into a large mixing bowl, add the vanilla beans and mango powder, then mix to combine all the flavours
3. Chop the fruit into chunks, about 3cm cubes
4. Add the fruit cubes to the 'spice bowl' and stir around to thoroughly coat each piece
5. Carefully push alternate fruit cubes onto the skewers, using up the fruit evenly amongst the 10 skewers
6. Drizzle a couple of teaspoons of maple syrup (or honey) over each fruit skewer so as to give each one a light gloopy gloss.
7. *Pop onto a medium high shelf on your BBQ and cook for 1 to 1½mins, turning once, until the fruit is just soft and the syrup not burnt!
8. Arrange around a circular serving platter, drizzle with a more syrup (or honey) and scatter the mint over, serve immediately!

*You could alternatively pop them onto a solid baking tray and into an oven set at 230° or gas mark 8 for a minute or so, turning only once.

Spice Blasta 5

The quintessential spice rub for fish and chicken alike, going back to the root of taste sensations, playing on the fifth and most recently recognised Japanese principle of 'umami'.


. 2tsp coriander seeds
. 1tsp toasted cumin
. 1tsp fennel seeds
. 1 tsp toasted star anise
. 1tsp toasted white sesame seeds
. 1tsp Mango powder
. 1tsp Icing sugar
. 1tsp Lemon zest
. 2tsp Parmesan cheese, freshly grated
. 2tsp Oregano, dried
. 1 whole fresh, free range Chicken OR
. 6 Fish fillets, of your favourite type of fish
. 2 tblsp Rapeseed oil (sunflower or vegetable oil is fine)


1. Grind all the spices in a pestle and mortar or electric grinder to a coarse powder
2. Pour the spices into a large mixing bowl, add the mango powder, lemon zest, parmesan and oregano, then mix to combine all the flavours
3. Rub the skin of the chicken with the oil
4. Sprinkle your freshly made spice mix all over the chicken
5. Pop the chicken into the oven and roast until cooked; 180° or gas mark 5 for 20mins per 500g and 20 min extra i.e. a 2kg chicken would take 1½ hours.

If you're using fresh fish fillets, sprinkle a serving plate with the mix, then dip each side of each fillet into the mix to evenly coat both sides, then simply BBQ, fry or grill until only just cooked, about 1½mins for each side of the fillet.simple and beautiful!


Coleslaw and more

Another perfect accompaniment to add a little panache to your beautiful BBQ's, grilled meats and your 10oz T-bone!! Playing on the wonderful crunchy coleslaw, my version combines crunchy, sweet and anise vegetables, sweet sour dressing and heady, perfumed spices. Can healthy food really be this indulgent?!


. ½ Red cabbage, cut cabbage in two quarters, hard core removed, leaves sliced very finely
. ½ Green or white hard cabbage, cut cabbage in two quarters, hard core removed, leaves sliced very finely
. 3 medium sized Carrots, washed, peeled sliced into strips
. 1 Fennel bulb, leafy, lacey type fronds cut-off and reserved for garnishing, bulb sliced across the grain very thinly
. ½ Head leaf celery, peeled, reserving leaves for garnishing, sliced thinly on the bias
. 2 Red onion or sweet white onions, peeled, halved and sliced very thinly
. ¼ tsp mace
. 1tsp all spice
. 1tsp white pepper
. 1tsp fennel seeds
. ½ a star anise
. 2tsp vibrant coriander seeds,
- all ground to fine powder
. 1tsp black mustard seeds and 1 tsp white mustard seeds, Left whole
. 250ml Grape seed or sunflower oil, infused with the spices
. 75ml Cider vinegar
. 75ml Sweet cider
. 2tsp Dijon mustard
. 2 tsp Castor sugar, unrefined, dissolved in the Cider vinegar
. 3 Egg yolks free-range
. ½tsp lemon zest
. sea salt & black pepper to taste
. 1tblsp Freshly grated horseradish


1. Heat small pan gently and roast all the spices gently for about 60 -90 seconds
2. Then, add the oil, allowing it to take on the residual heat of the pan, infusing the beautiful spices
3. Allow to cool then strain through a fine sieve and put aside.
To make the Vinaigrette..
4. Take a blender (or a hand whisk) add all ingredients into the jug (or a suitable bowl) blitz until all the ingredients have come-together or 'emulsified'
5. Taste and rectify seasoning as you'd like it
This will keep in the fridge for up to 3 days, easily

To assemble your 'Slaw and More':
6. In a large bowl, place all your finely sliced vegetables
7. Gently dress the vegetables with the emulsified vinaigrette, adding a tablespoon at a time, don't over dress - it's not a soup! The vegetables should take on a light sheen.
8. When happy with the mix of vinaigrette and vegetables, cover the bowl with a damp cloth or cling film and pop into your fridge or a cool place for at least 3 hours
To serve.
9. Take the bowl out of the fridge, remove its cover and toss again, gently
10. Change seasoning, maybe add a little more dressing as you require, then grate over the horseradish to taste - be adventurous with the horseradish - it gives the slaw a great kick!
11. Mix again, then garnish with the pulled fennel fronds and celery leaves
12. Serve immediately and enjoy!

Lychee, Raspberry Mint & Pepper Cordial

"Barber Shop Cooler" and Arun's Martini - "The Red and White"
Refreshing, perfumed, colourful, decadent and fun.what more could you possibly want from your summer drinks?


. 1 tin Lychee Fruits in sugar syrup, drained, reserving the sweet juices and fruit in separate two bowls or jugs
. 125g Raspberries, divided into two amounts; half for the cordial and half for garnish
. ¼tsp nutmeg
. ½tsp freshly ground black pepper,
. 1 tblsp Rose water
. Good handful Mint
. 2tblsps Rose petals, blitzed to a fine powder, or 2tblsp desiccated raspberry powder, for rim of glass
. 2tblsp Golden caster sugar, unrefined, for rim of the glass
. Mint sprig skewers-woody stems of an older mint plant, or you can use wooden skewers
. A few twists Lemon zest, as required
. A few good handfuls Cubed ice
. A few (generous) measures Gin, for the Martini


1. Pour the lychee syrup into a small, heavy bottomed pan
2. Gently warm the lychee syrup to hot, not boiling
3. Then, pop in the nutmeg and black pepper
4. Take the pan off the heat and leave to cool
5. When very cool to the touch, add the rose water to the infused syrup and set aside
6. Grab your blender, pour the infused lychee juices from the pan into the jug
7. Add half of the raspberries and half of lychee fruits, then blend until smooth
8. Strain through a fine sieve and or muslin into a handy bowl of jug
9. Cover the jug and pop into your fridge.

Barber Shop Cooler


1. In the bottom of a tall (hi-ball) glass drop in 4 mint leaves and lightly crush with the end of a rolling pin
2. Add 3 raspberries and twist of lemon zest, then spoon in crushed ice to just over half full
3. Pour in 75ml of cordial, top up with soda water and stir well
4. Perch a mint skewer with 2 or 3 raspberries and a lychee on top and enjoy!

Martini - Arun's Red and White


1. Take four Iced or frozen Martini glasses (just pop these into your freezer for about 10 minutes)
2. In a small bowl, mix the blitzed rose petals (or desiccated raspberry powder), golden castor, and 1tsp finely ground black pepper
3. Pour onto a large saucer.
4. Rub the rim of each glass with lemon a piece of the lemon zest, then gently press each glass into the 'sugar spice plate' to get the blend to stick to it. Set aside.
5. Next, take a cocktail shaker (you can always use a small saucepan with a tight-fitting lid) add two handfuls of the cubed ice followed by the 100ml cordial to 200ml vodka or gin as your preference and a generous sprig mint
6. Then, shake vigorously, strain and pour into the iced, rimmed glasses
7. Add a mint skewer with a lychee and a raspberry garnish to each one .beautiful!