Grilling in the Hot English Summer
We are in midst of a very hot English summer (no, that ain’t a type-o!). It has been sunny and at least 28°C for the last two weeks and of course this means I am firing up the charcoal every night. I am on a bit of Argentinean grilling kick right now inspired by a recent addition to my wife’s cookbook collection called, “Seven Fires” by Francis Mallman. The photography and recipes are truly inspiring not only for cooking but my next holiday has to be to Argentina!
I am one of the biggest proponents of charcoal barbecuing. So much so that I gave up my gas barbecue over 4 years ago and now use charcoal exclusively. There is something so elemental about this method of cooking. I love that it can’t be rushed and the distinct sweet smell is so recognizable and comforting. I’ve learned that charcoal grilling is also a bit of an art. Understanding the heat, indirect verses direct heat, cooking in the coals verses over top of the coals are just a few of the things I have started to come to terms with and tried to perfect. Not to mention when entertaining and everyone wants their steak done to their liking! Believe me, I have seen my fair share of casualties but I chalk it all up to education. I married a chef and I am quite confident that I now “own” charcoal grilling – sorry hon.
Over the years I have searched high and low for the perfect charcoal. The secret is lump charcoal made from 100% hardwood. There are no additives, it burns longer and creates less ash. In Canada, I was faithful to Maple Leaf Charcoal. The packaging alone was a thing of beauty – a simple brown bag with a vintage red maple leaf. After searching around London, I discovered literally across the street from where I live is an Argentinean butcher who sells some mighty fine charcoal. The first time I bought it I thought I had struck gold. The crazy irregular shapes and sizes of the charcoal is a sign that this is the real McCoy and the taste it imparts to the food is exceptional. Even my English Cocker Spaniel, Oxford, loves this stuff and will try to nick a piece from the bag when I am not looking.
I’ve learned always to grill more than I need as leftovers make for a great lunch. My colleagues at the bank are always checking out what I’ve got for lunch. As they head to Prêt a Manger I dig into my delicious leftovers – this time a mighty fine steak sarnie. This sandwich was inspired by “Seven Fires” and features sirloin, grilled red peppers and hot mayo sauce on a toasted panini…delish!
Michael Clark
Michael is a banker with a love for bread. His desire was kindled by morning visits to a local bakery while holidaying in France. He was struck by the passion of the bakers and the simplicity of hand made bread— 4 ingredients; flour, salt, water and yeast. He soon found himself experimenting in his own kitchen, before recruiting a master baker to show him the ropes. Wanting a taste of the real thing, he traded his holidays for midnight shifts in one of Canada's leading artisan bread bakeries. To quote Michael, “there is nothing more satisfying then the solitude of waking up early, hand kneading the dough, smelling the aromas coming from the oven and then slathering a hot piece of bread with some delicious butter”. An avid traveler, he seeks out crusty loaves and the people who make them around world. When not working in The City, Michael can be found in his London kitchen or his local pub