Posted in Food

Of Outdoors, Simplicity and Style

With the turn of summer, the tradition of outdoor cooking is beckoning one. Though the lock-down may be in effect, to start off in own backyard is good enough, before the rains set in their full swing.

“To barbecue is a way of life rather than a desirable method of cooking.” Clement Freud

One of the perks of cooking outside, is that even with the basics, one can throw a meal quite simple, though basic. From s’mores to hot-dogs or even baked vegetables, the taste of outdoors gives an elemental feel to the dish.

While the indigenous method involves the tandoor, exploring the various techniques of outdoor cooking around the world gives one plenty of ideas to work on. Interestingly, the Mongolians have several barbecue methods, one of which is Khokhog. First palm-sized stones are heated to a high temperature over a fire. Then lamb is placed in alternate layers with stone in the pot. As far as the cooking time is concerned, it depends on the amount of lamb used as well as how well done one wants it.

Switching over to the Alpine area, the communal cooking of meats is mostly done on a hot stone, known as the “pierrade”, situated on the serving table. In contrast, the Mediterranean barbecue recipes involve both grilling with braising for a different variety. Not just with olive oil, herbs, spices or even persillade, adding citrus juice to the mix gives an added zing. With their basic ingredients of chicken, halloumi cheese, pita bread one can make simple soulakis, with a different twist every time, even with the garnishing on.

Trying the Chilean method, any simple dish can be spiced up by a condiment made from pureed herbs, garlic and mildly hot peppers, known as pebre. Changing tunes, the Singaporeans don’t start off their barbecues with the typical lighter fluid or charcoal chimney starter; but with a box of small rolled up briquettes made of sawdust and wax, which is lit up and then placed under a stack of charcoal briquettes.

“The question is not whether we will barbecue, but how we will barbecue.” Joan Z. Borysenko

Be it breakfast recipes or dinner, outdoors is a welcome change from usual routine. From breakfast burgers to egg and sausage mix, one can go simply with the mood of the moment. As far as desserts are concerned, they too have a say. Thrown in a chocolate, melted or half solid and a couple of sweetened diced berries, it will do wonder for the sweet tooth in us. The art of outdoor cooking is always in it’s simplicity, ingenuity and a healthy dose of mix and match.

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Step back and look at the bigger picture.

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