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Yakitori Skewers With Miso + Garlic-Honey Peppers

Posted by Martin Perkins on

 I watched a few videos on how to make yakitori while putting this recipe together and it is astounding how many specific cuts you can get off a chicken. Some day I’ll try it properly with a couple of whole chickens but thighs are pretty forgiving for a yakitori novice. Try to cut the chicken so it’s just big enough for your skewers. We’re cooking these over high heat so you want a lot of contact with either the grill or the metal of the skewer. That will help them cook quickly and evenly. I used scissors to trim off...

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The Allrounder: Coconut Lime Marinade

Posted by Martin Perkins on

  View this post on Instagram A post shared by AXEL PERKINS (@axel.perkins)   This easy to make marinade works on pretty much anything you’re planning to grill. The fat in the coconut milk helps lubricate everything while aromatics of garlic, ginger, chilis and coriander bring the heat. Lime cuts through the fat and helps tenderise meat if that’s what you’re into. Finally the honey helps everything caramelises on the grill, giving you the charr.  If you’re not into chill, up the ginger by 50%. Don’t throw away any leftover marinade. Heat it through thoroughly gently but thoroughly if you’ve been bathing meat...

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Hard Charred Skewers With Spicy Yellow Sauce

Posted by Martin Perkins on

These skewers are perfect for this time of year (winter) when standing outside trying to maintain a steady, low temperature on your barbecue isn’t particularly appealing. All the tenderising happens in your prep, rather than the cook. With your slippers on. Having said that it does involve smoking a load of veg for the sauce but you can just put a coat on. You’ll be fine. For the final cook, just wheel your barbecue or chimney topper over to your back door (or out the window), light it up and blast the skewers on high heat, turning continually. I used rump for...

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Everybody Loves a Raymond Burger

Posted by Martin Perkins on

Strap on your Crocs and pull up your socks as guest columnist Ray Perkins presents a burger recipe many years in the making. He knew he'd struck gold when his mate who used to run a pub known for its burgers said it was one of the best he'd ever had.

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3 Things I Learned from the Flambadou Mk 1

Posted by Martin Perkins on

 A few months ago Will Salt* (of Floyd on Booze fame) sent me a frenzied message about some piece of hardware he’d found out about in this article. In short it’s a culinary technique from the middle ages that involves heating a metal cone until its extremely hot, inserting fat into the top of it then watching as flaming, molten fat pours satisfyingly from the hole in the bottom, onto whatever it is you’re cooking. We had a look around on eBay and some specialist cookware websites but couldn’t find an easy way of getting hold of one. Fortunately one...

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