Bored of burgers? Try these simple but delicious BBQ recipes from Hideki Maeda, head chef at Nobu London. Choose from grilled chicken with spicy lemon and garlic, honey soy marinated salmon with sweet potato chips and a colourful, crunchy salad with carrots, courgette and beetroot
Grilled chicken with spicy lemon garlic
- Serves 4
Cherry tomatoes on the vine
Wild asparagus, one bunch
2 lemons, sliced
Combine your spicy lemon garlic sauce and pour over the chicken, ensuring all sides are covered. Place the chicken in a bowl and cover tightly with cling film – allow to marinate in the refrigerator for one hour.
Next, preheat the grill. Lightly wipe off any excess sauce and then place the chicken on the grill. Cook until the surface of the meat has browned. Meanwhile, place the cherry tomatoes, asparagus and lemon on the grill to cook.
To serve, arrange the meat on the serving dish and squeeze fresh lemon juice and some extra spicy lemon garlic sauce on the top (to taste). Garnish with the grilled cherry tomatoes, lemon and asparagus.
Honey soy marinated grilled salmon and sweet potato chips
- Serves 4
IngredientsFresh salmon fillet (about one kilo, cut into 4-5 pieces)
2 large sweet potatoes
Next, place the cut salmon fillet in a bowl. Pour the honey soy sauce over the salmon, cover, refrigerate and leave to marinate for about 30 minutes.
Heat the grill. Remove the salmon from the marinade and place skin side down on the grill. Cover and grill over a medium heat for about 10-20 minutes, intermittently brushing (two or three times) with honey soy sauce until the surface becomes a nice brown colour.
Meanwhile, prepare the sweet potato: cut the top and bottom from each sweet potato and cut into 1cm wide chips, leaving the skin on.
Place 8cm of oil in a medium pot and heat to 180°c. Fry the sweet potato chips in batches (as required) for 2-3 minutes each. Place on paper towels and leave to drain for about 5 minutes.
Next, dip each sweet potato chip in the tempura batter and fry for about 2-3 minute until crispy.
Drain on paper towels and season with salt and freshly ground black pepper.
To serve, transfer the salmon and sweet potato chips to a serving dish and place the sliced lemon on the top of salmon.
Paper–thin salad with red pepper dressing
- Serves 4
Ingredients5g chopped red chilli
1 piece red pepper (Grilled and skin off)
1 tbsp sea salt
100ml rice vinegar
120 ml grapeseed oil
Freshly ground black pepper
In a food processer, process the chilli, pepper, salt, and vinegar until well
mixed and the chilli is finely chopped. Slowly add the grapeseed oil and process
until well blended.
Leave them in the iced water for 1 hour; this will cause them to tighten up and become crunchy.
Repeat the same process with the beetroot, but place the slice in a separate bowl of water, to stop the colour running into the other vegetables, and rinse until water becomes clear, then add some ice to chill.
Next, drain the vegetables and beetroot and then mix them together.
To serve, cover the base of your serving dish with the red pepper dressing and place the vegetable salad in the centre on top – arrange as desired.