Issue 09 Issue 7
June 2021 May 2022
Brown butter & crab risotto Spicy Coconut Chicken Skewers Curried Ketchup Hot Dogs Parmesan Grilled Corn with Nutty Salsa Verde Smoky Grilled Potatoes Spicy Tomato Salad with Whipped Peanut Butter Mole lamb shank Calamari with basil aioli Roasted tomato tagliatelle Gooey chocolate fondant
Contents Welcome 03
Parmesan Grilled Corn with Nutty Salsa Verde with Aldi Spicy Tomato Salad with Creamy Almond Dressing Curried Ketchup Hot Dogs with Aldi Aldi's Summer Wine Smoky Grilled Potatoes with Burnt Chilli Aioli with Aldi Spicy Coconut Chicken Skewers Until Next Time
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I wish I was half as good at barbecues as my dad is. He’s hardly hapless in the kitchen but I’d confidently back myself against the old man on the pans most days of the week. When it comes to grilling over an open flame, though, there’s simply no competition. Standing in front of the grill with a can of cold lager in one hand and a pair of metal tongs in the other is where he thrives – he becomes a king of the coals and tends to his domain like a just ruler, presciently flipping chicken thighs and tenderly poking each bit of meat to check for its doneness. Everything that comes off his grill always has the exact level of char you’re after, situated in that sweet spot that exists between “a bit underdone” and “fully burnt”. The last time I tried to have a barbecue, all of the food ended up tasting a bit like lighter fluid and I finished most of the dishes off in the oven. I guess what I’m saying is that barbecues aren’t as easy as they look. But they also don’t need to be difficult. We’ve created this Mob Monthly because we realised there’s a dearth of accessible and affordable barbecue recipes out there. Too many recipes expect you to have an unlimited budget and a crazy high level of barbecue fluency – I once read a recipe that, I kid you not, expected me to have an intimacy with whole hog cooking like I was Rodney Scott – so we’ve decided to pare things back with this selection of easy recipes that are highly satisfying to grill and eat. The spicy coconut chicken skewers are a piece of cake that’ll have everyone wowed while the Parmesan grilled corn with nutty salsa verde is a great example of why making something complicated doesn’t always mean you’re making something delicious. I don’t know about you, but the next time I’m reunited with my dad and the sun is shining, I might just have a go at some of these brilliant barbecue recipes. Who knows: I might even give him a run for his money. Unless he’s reading this, of course. In which case: I never said that and I’m sorry I ever deigned to take your barbecue crown, Ron. Love, Lucas – Senior Content Editor
don’t think I really need to tell you this but our partnership with Aldi is a big deal. It’s something we’ve been working on for a long time and we’re chuffed that we’ve been able to work with them on this brilliant, barbecue-y Mob Monthly. Aldi is a brand that’s always been focussed on helping you eat better without breaking the bank and, as our official supermarket partner, they’ve
been helping us create a series of stellar recipes that anyone can make at home. Yes, anyone – even your flatmate who always burns their frozen pizza. And even your flatmate that’s on an extremely tight budget. This E-Book is packed with plenty of approachable, barbecue-able recipes that are guaranteed to impress your mates without disappointing the banking app on your phone. We hope you enjoy making them and eating them as much as we did.
With all that being said, here’s an official word from our sponsors:
“With everyone looking at ways to save, our message to you is clear. Why pay a premium at a more expensive supermarket when you can get award-winning quality products for low prices at Aldi? It’s why we’re encouraging people not to change their lifestyle, but change their supermarket instead. The cost of everyday life is rising for everyone, but we want to reassure you that Aldi is more committed than ever to our long-standing price promises to our customers. That’s why every time you shop with us you will find consistently amazing Aldi prices – not just on a handful of products each week.”
I couldn’t have said it better myself.
By Lucas Oakeley
Crispy Grilled Corn with Nutty Salsa Verde with Aldi
Sweet, charred corn on the cob, topped with grated parmesan and smothered in a delicious, hazelnutty salsa verde. A side so good it’ll take centre stage! Zena x
Method 1. Finely chop the parsley, coriander, mint, red chilli, red onion and hazelnuts and mince the garlic. Transfer to a mixing bowl. 2. Add the red wine vinegar, sugar and 200ml olive oil. Season with salt and pepper and stir to combine. Set aside. 3. Heat a griddle pan or barbecue until hot. 4. Rub the corn with olive oil and season with salt and pepper. Grill for 12 to 15 mins, turning regularly until lightly charred and cooked through. 5. Plate up the corn and grate over the parmesan. Top with the nutty salsa verde then serve and enjoy!
20g Fresh Parsley 20g Fresh Coriander
10g Fresh Mint 4 Red Chillies 1 Red Onion
50g Hazlenuts 4 Garlic Cloves 2 Tbsp Red Wine Vinegar 2 Tsp Sugar 6 Corns on the Cob 30g Parmesan Salt
Pepper Olive Oil
Tomato Salad with Whipped Peanut Butter & Salsa Macha
Fresh tomato salads are a barbecue staple, and this one is extra special. You serve those juicy guys on whipped peanut butter, and top it with a salsa macha - a beautifully spicy, peanutty concoction. Plate lickingly nice.
Method 1. Toast your dried chillies in a dry frying pan for a couple of minutes until fragrant. Pop them in a food processor and whizz them to a powder. 2. Finely slice your cloves of garlic. Finely chop your peanuts. 3. Heat a generous glug of olive oil in a small frying pan. Add your garlic and peanuts, then cook very gently for a few mins until your garlic is very lightly golden. 4. Tip in your powdered chilli and stir carefully to combine. Allow to cool for 10 mins. 5. Prep your tomatoes. Cut them into rough chunks, then pop them in a sieve set over a bowl. Season generously with salt, then leave to sit. 6. Pop your peanut butter into a bowl. Add 70ml water, and the zest and juice of your lime. Whisk to a smooth paste. It will be lumpy at first, but will turn smooth in not too long. Season to taste with salt. 7. Add your apple cider vinegar and pinch of salt to your salsa macha. 8. Spread your whipped peanut butter on the plate, then top with your tomatoes. Sprinkle with your salsa macha, then serve.
450g Large Tomatoes 100g Peanut Butter 1 Lime 3 Dried Ancho Chillies 3 Cloves of Garlic 50g Peanuts 1 Tbsp Apple Cider Vinegar Handful of Coriander Salt
Pepper Olive OIl
Hot Dogs with Onion Jam with Aldi
This is a take on the classic currywurst; juicy sausages with a sticky onion jam and spicy ketchup all loaded into hot dog buns, made using lovely ingredients from Aldi.
Method 1. Melt the butter in a pan over a medium heat. Finely chop the onions and add along with a pinch of salt. Allow to cook down for about 20 mins until soft and sticky, then add the vinegar and sugar and cook for another 5 mins. 2. Mix the ketchup, mustard and curry powder in a small bowl. If you want to make them look a bit fancy, add the mix to a squeezy bottle. 3. Cook the sausages until golden brown and cooked through. Meanwhile, slice open the hotdog buns and spread with a layer of the onion jam. 4. Load the sausages into the buns, squeeze over the curried ketchup and finish with a sprinkling of finely chopped chives.
4 Onions 30g Butter 1 Tbsp Caster Sugar 1 Tbsp Red Wine Vinegar 5 Tbsp Ketchup 1 Tbsp Dijon Mustard 1 Tbsp Curry Powder 4 Large Cumberland Sausages 4 Hot Dog Buns Handful of Chives
Tip: Add your curried ketchup to an empty squeezy ketchup or mustard bottle so you can squeeze it over the sausages for some added flair.
Want to know what you should be drinking this summer? These bottles from Aldi’s extensive wine selection are just what you’ll want to be drinking with our supercharged (and charred) barbecue spread. What’s more, with prices starting from just £5.29 and being voted ‘Favourite Wine Retailer 2021’ (by readers of Good Housekeeping in their food awards), you can enjoy top quality tipples without pulling on the purse strings - what’s not to love about that?
Specially Selected Rioja Rosé £6.79 This Rosé from Rioja has “weekend with your best mates” written all over it. Made from a blend of Tempranillo grapes, this Spanish wine is best served chilled and goes great with tapas-style bites. Pair it with the sort of stuff that you imagine they dine on in the Basque region and you can’t go wrong, really. Good food obviously ramps up the enjoyment of any decent wine but, honestly, this wine is a winner even if all you’ve got to hand is a feel-good playlist and a couple of hours to kill on a Saturday afternoon. Pair with: tapas and grilled meats. Specially Selected Clare Valley Shiraz £7.99 I tried really hard not to include a reference to popping a shrimp on the barbie here but this is an Australian Shiraz that’s quite literally made to be drunk at a barbecue. So, yes, this is a wine with a solid structure and subtle hints of blackberry and cherry that kisses your lips. But it’s also a wine that you should be pouring liberally into any waiting glasses in the garden while you pop another shrimp on the barbie. Pair with : barbecued ribs, cheese, and roast lamb.
Specially Selected Toscana Bianco £6.49
Sangiovese is a red grape that is traditionally used to make red wines but works beautifully in this unique Italian white wine. Light and refreshing – with an aromatic complexity that’s rare to find at this price point – it stands up to any sort of chargrilled food that you throw its way. Drinking a glass or two of this on a sun lounger is the perfect way to live out your Under The Tuscan Sun fantasy. Pair with: chicken, light seafood, and pasta.
Buenas Vides Malbec Rosé £5.29
Argentinean Malbec is recognised by most winos as a wine that has a ten- dency for being big, brash, and some- what overbearing. This Rosé, though, couldn’t be further from that if it tried. Have a sniff and you will get a waft of citrus and vanilla. Take a sip and your palate will be greeted by a clean, crisp finish. This wine is begging to be drunk alongside fish, salads, and mountains of grilled med veg. A winner. Pair with: pan-fried fish, salads, and grilled vegetables.
Smoky Grilled Potatoes with Burnt Chilli Mayo & Pickles with Aldi
Why fry when you can grill? The age old question… Answered by these killer smoky, crispy, spicy potatoes. Once you start eating them, it’s very hard to stop. B x
Method 1. Add the vinegar and sugar to a small saucepan. Bring to a boil, stir to combine and then add 50g of ice. Leave to cool to room temperature. 2. Meanwhile, thinly slice one of the chillies and the red onion. Add to the pickle liquor and set aside. 3. Add the salad potatoes to a large pan and cover with cold water. Season with salt, bring to a boil and simmer until just tender. This should take around 13 mins. 4. Drain and leave to steam dry for a few minutes. 5. Coat the remaining chillies with olive oil and grill on a hot barbecue until thoroughly charred. Finely chop until almost a paste and mix with the mayo. Add a big squeeze of lemon juice and season. 6. Now toss the potatoes in olive oil and get them onto the grill. Grill until charred, crispy and smoky. 7. Chuck the potatoes on a plate and cover with the chilli mayo and pickles. Thinly slice the spring onions and scatter over. Get stuck in.
150ml White Wine Vinegar 100g Caster Sugar 4 Mixed Chillies 1/2 Red Onion 1kg Salad Potatoes 5 Tbsp Mayo 2 Spring Onions
1 Lemon Olive Oil Sea Salt Ice
Spicy Coconut Chicken Skewers
Beautifully charred chicken skewers, coated in a spicy coconut marinade, served with a zingy mango salsa. It doesn’t get more summery than this! Zena x
Method 1. Soak your bamboo skewers in water for a minimum of 30 mins. This will prevent them from burning. 2. Deseed and roughly chop two of the red chillies. Zest and juice one of the limes. Peel the ginger. 3. Place these ingredients in a blender with the ginger, garlic, coconut milk, brown sugar and a teaspoon of salt. Blitz until smooth. 4. Cut the chicken thigh fillets into small bite-sized pieces and place in a bowl. Pour in the marinade and toss well to coat. 5. Leave to marinate in the fridge for at least 30 mins, or preferably for a couple of hours. 6. Meanwhile, deseed and finely chop the other red chilli. Juice the other lime. Peel the mango and dice the flesh into small cubes. Finely chop the red onion. Roughly chop the fresh coriander. 7. Place these ingredients in a mixing bowl, season with salt and pepper and mix well to combine. Refrigerate until ready to serve. 8. Thread your chicken onto the soaked skewers and cook on the barbecue for 10 mins, or until charred and cooked through. Alternatively, you can pop them under a hot grill for 15 mins, flipping once halfway through. 9. To serve, place the skewers on a plate and top with the mango salsa. Tuck in and enjoy!
3 Red Chillies 2 Limes 25g Fresh Ginger
3 Large Garlic Cloves 200ml Coconut Milk
1 Tbsp Light Brown Sugar 600g Chicken Thigh Fillets 2 Mangoes 1/2 Small Red Onion 1 Red Chilli Handful of Fresh Coriander
Until next time...
The main aim of this Mob Monthly was to show you that barbecues are for everyone. You don’t need to have years of experience working under a pitmaster in the States and you don’t need to be my dad to feed people with juicy hot smoked salmon and perfectly singed sausages. Aldi are all about helping you become a more confident cook without eating into your savings for a house deposit. That’s an ethos we’ve always embraced here at Mob and we’re chuffed to be able to work with them on some of the delicious recipes you’ll have seen in this E-Book. Coming up with fresh salads and simple meat dishes that allow Aldi’s ingredients to shine was a task that we found mightily fulfilling. And mightily filling. Did we all reek of smoke after a solid week of recipe testing all these killer recipes? We did. Was it worth it? Well, I hope that you’ll be able to tell us that. Whether you’re a seasoned barbie vet or a complete novice like myself, I hope that you can take a few cues from our recipes and feed some of your friends in the sun over the next couple of weeks. Here’s to a summer of happy grilling, Mob.
Love, Lucas – Senior Content Editor
Check out all of our recipes at mobkitchen.co.uk @mobkitchen @mobkitchen @mobkitchen
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