South Hams Lifestyle Jun - Jul 2022

All fired up
Delicious recipes to celebrate national BBQ Week
from the seasoning experts Maldon Salt
Charred Sweetcorn
with Smoked Salt, Harissa and
Coriander Butter
Ingredients
200g unsalted butter, softened
2 tbsp harissa
A handful coriander, finely chopped
1 tsp Maldon Smoked salt
5x corn on the cob
In a small bowl prepare the flavoured
butter by mixing together the softened
butter, harissa, chopped coriander and
smoked Maldon salt.
Heat up the BBQ or alternatively you
can use a griddle pan. Use a pastry
brush to cover the corn with the butter
and then place them onto the BBQ and
cook for 4 – 5 minutes on each side until
the corn is bright yellow and cooked,
with charred areas. Once the corn is
cooked, brush with a little extra of the
butter and a final sprinkling of Maldon
smoked salt – serve straight away.
Maldon Salt Spiced
Lamb Koftas
with Tzatziki
Ingredients
For the Tzatziki:
½ cucumber
300g thick Greek yoghurt
Small handful mint, leaves picked and
finely chopped
Small handful of dill, leaves picked
lemon, zested and juiced
½ tsp Maldon salt
For the Koftas:
500g lamb mince
½ red onion, finely diced
1 tsp cumin
1 tsp smoked paprika
1 tsp chilli flakes
1 tsp ground cinnamon
1 tbsp runny honey
1 tsp Maldon salt
15g coriander, finely chopped
Firstly, prepare the kofta mixture. In a
large bowl mix together the lamb mince,
chopped red onion, cumin, paprika, chilli
flakes, ground cinnamon, runny honey,
Maldon salt and chopped coriander. Mix
well so it is evenly combined. Use your
hands to press and seal small koftas (2
on each) around each skewer until you
have 8 skewers. Place them in the fridge
to firm up while you prepare the rest.
For the Tzatziki, half the cucumber and
scrap the seeds out, then use a box
grater to coarsely grate the cucumber.
Place the grated cucumber into a fine
sieve and use your hands to push and
squeeze out any excess liquid. Place the
cucumber into a large bowl and add the
Greek yoghurt, chopped mint and dill,
lemon zest and juice, Maldon salt and
some cracked black pepper. Mix it all
together and set aside in the fridge.
Heat up the BBQ or alternatively you
place under the grill in the oven. Once
hot, cook the koftas for 4 – 5 minutes
on each side until dark golden brown
and slightly charred.
Serve the koftas with the Tzatziki,
pomegranate seeds and mint leaves.
Have some toasted pitta breads on the
side. Finally drizzle the koftas with some
pomegranate molasses, if desired and a
last pinch of Maldon salt.
BBQ PRAWNS
with C hilli, Ginger, and Coriander
Ingredients
8 large tiger prawns, shells on
200g unsalted butter, softened
A thumb sized piece of ginger, grated
2 garlic cloves, crushed
A large handful of coriander (stalks and
leaves) chopped
1 lime, zested
1 tsp Maldon salt
1 red chilli, deseeded and finely diced
1 lime, cut into wedges, to serve
Coriander leaves, to garnish
In a food processor, blitz together the
unsalted butter, grated ginger, garlic,
coriander, lime zest and Maldon salt.
Mix this until you have a smooth and
vibrantly green butter.
Heat up the BBQ or alternatively you
can you a griddle pan. Brush the
prawns all over with the green butter
until they are well coated. Place them
on the griddle and cook for 2 minutes
on each side until they are bright pink
and cooked with light charring on their
shells. Remove the prawns from the
griddle and brush with some more of
the butter, allowing it to soak in. Add
the lime wedges to the hot griddle pan
and cook them for a minute on each
side to char.
Remove the lime wedges and
squeeze them over the prawns.
Sprinkle over the finely diced chilli
and coriander leaves and the prawns
are ready to serve.
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