BBQ Food for SW France
Who doesn’t love a BBQ, especially with inspirational, fresh-tasting food like this. When the sun is shining, BBQs are definitely the order of the day.
Established in 2016 by Lee McNeal and Michael Rumsby, Le 1500 in Saussignac serves largely organic fare, including vegetarian and vegan dishes, prepared daily. Inspired by seasonal choice, the use of precision weighing scales is a rare event in a kitchen where intuition and personal flavor preferences lead the way.
Here is a great selection of dishes with which to enjoy BBQ food in SW France. All recipes serve 4 and make sure the BBQ is searing hot.
BBQHarissa Steak Served with a Chunky Salsa of Griddled Pepper, Tomato, Orange & Feta
600g Sirloin steak
2tsp Harissa paste
2 Purple garlic cloves
1 Red & 1 yellow pepper
2 Beef tomatoes
1 Large orange, peeled
Lemon juice to taste
A handful of basil leaves, torn
250g Greek feta, crumbled
Sel de Guerande, cracked pepper
Smother the steak in harissa, add chopped garlic to taste, marinade overnight. Chop the tomatoes and peppers into large chunks, sprinkle with olive oil and season. BBQ the peppers, turning them every few minutes. Remove, add to tomatoes, drizzle with lemon juice, add orange chunks, Feta and sprinkle with basil.
Sear the steak on all sides until blackened, rest it five minutes before slicing. Arrange on leaves, drizzle with yoghurt, add salsa to one side.
Seared Tuna in a Lemon & Dijon Sauce with Black Rice & Garden Fresh Peas
400g Fresh tuna steak
1 Lemon (juice & zest)
1tbs Dijon mustard
600ml Heavy cream
1 Half white onion
1 Garlic clove finely chopped
1 Shot of milk
1 Knob of butter
Salt & Pepper to season
4 Pea pods
200gm Black rice
Cook the rice until al dente. Drain and set aside.
Sweat the garlic and onion in a heavy bottomed, buttered pan. Once translucent add the cream, mustard, and lemon juice (to taste). Season. Add a shot or two of milk until a perfect sauce consistency.
Blanch the pea pods for 30 seconds. Carefully remove the string from the top of the pod downwards, fold open and set aside. Sear the tuna for 30 seconds each side, remove and slice width ways.
Pour the sauce into a bowl-shaped plate, add a black rice quenelle, arrange the tuna and top with the pea pod. Garnish with a dill frond and serve this fresh, super tasty BBQ food for SW France.
Warm Charred Carrot, Fennel & Asparagus Salad with Spiced Maple Yoghurt (vegetarian)
6 Different colored carrots with leaves
2 Fennel bulbs
A handful of asparagus spears
1tsp Ground turmeric
1tsp Fennel seeds
1tsp Cumin seeds
1tbsp Maple syrup
2tbsp Red wine vinegar
2tbsp Olive oil
Salt and Pepper
Fresh dill fronds
Trim the greenery and scrub the carrots, cut in half lengthways and blanch for 8 minutes until cooked (not limp). Trim and quarter the fennel bulbs, keeping any fronds. Marinade the carrots and fennel with the turmeric, fennel seeds, cumin seeds, maple syrup, vinegar and olive oil for at least two hours or overnight.
Using tongs, pick the vegetables from the marinade and BBQ (fennel needs slightly longer), turning until chargrilled and cooked. Remove and cool slightly. Grill the asparagus, allowing the entire spear to blister and blacken.
Combine the marinade and yoghurt and spoon two helpings onto a plate. Sprinkle with rocket and place vegetables on top. Season and garnish with fennel fronds.