Flaming great barbecued food

By Charlie Parker

All too often British barbecues have involved throwing a dull burger or sausages onto a lack-lustre flame - and praying it won't rain. But British barbecues do not just have to be about damp days, dangerously under-cooked meat and a lot of ketchup to hide the flavour of a fearfully charred spare-rib. The barbecue can be a melting-pot for fresh, imaginative smells and flavours . Food writer Roz Denny says: "A good barbecue should remind you of your favourite summer holiday abroad," awakening smells and memories from all over the world. "It is easy to add exotic flavours to your barbecue. The first thing to do if you are planning a gourmet barbecue party is think about the sort of spices and flavours you want to create. "Most supermarkets sell sachets of spice paste. The Seasoned Pioneer range, which boasts such diverse flavours as Zanzibar curry and Indonesian Tamarind, has very sleek spicy flavours." These pastes can be mixed with butter or mayonnaise to flavour nibbles and tantalise your guests' taste-buds as the food is cooking. Then they can be added to the main meat and fish dishes to carry on the theme. The effect of flame and smoke on spiced foods can create a cooking experience which cannot be reached in the kitchen and should not, says Denny, "be missed in favour of bland burgers or sausages". An ideal barbecue dish is a Spicy Lamb Kofta, which mixes minced lamb with curry paste, zingy lime and aromatic, fresh coriander. The Kofta can be accompanied by a green summer salad, which is improved by mixing some of the spice paste with extra virgin olive oil and tossing into the salad. Barbecue parties are not just about the food. The party may be informal but that is no excuse to compromise on taste, and finding the right wine to compliment the taste of spicy food can be difficult. TV wine critic Charles Metcalfe advises: "It is best to serve white wine, because the tannins in red wine can clash with a spicy barbecue flavour." One recommendation is Sauvignon Blanc from South Africa or a Riesling from Australia, particularly the 'Great Southern Riesling' from the Tesco Finest range. Red meat lovers may find their culinary home at the barbecue but vegetarians can get just as much out of the experience. A new book, Paradiso Seasons, by Denis Cotter provides a whole philosophy for vegetarian barbecue cooking. Cotter says: "A barbecue is a party, it's not just about the food, it's a bunch of people having fun. So keep the food simple. Just one or two main dishes and some simple side-dishes like grilled fennel or asparagus." And the food writer is keen to dispel the myth that vegetarian food is always best cooked in the kitchen. "Some vegetables cook much better on the barbecue. Aubergines can be a bit dry in the oven but are really juicy on the barbecue." However for meat-eaters the most important thing to remember when throwing a barbecue is that meat must be thoroughly cooked to ensure your guests do not end up suffering the ill-effects of an under-done chicken wing or a pork chop. The British Meat Association recommends lighting the barbecue early - the coals should be burning red before any meat is cooked - and keeping meat in the fridge until the last moment. The British summer is over all too soon. So make the most of it, be adventurous, invite all your friends to a barbecue and spice it up.

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