By Louise Pickford

ISBN-10: 0600618609

ISBN-13: 9780600618607

ISBN-10: 0600619443

ISBN-13: 9780600619444

Advent; flavor tempters; together with: Scallops & chorizo kebabs, Yakatori chook skewers, bird & jalapeno quesadilla, Marinated goat cheese with herb-grilled tortilla, For vegetarians; together with: Charred chilli pumpkin wedges, Grilled corn with lime & chilli salt rub, Barbecued candy potatoes with mustard butter, Chickpea & tofu veggie burgers, Steaks & ribs; together with: Rib eye with chimichurri sauce,T-bone with garlic & parsley butter, Beer & paprika chook, Rum & maple-glazed beef stomach, red meat steaks with fennel rub, Rosemary-rubbed lamb cutlets, Lamb with tahini yogurt sauce, Fish & seafood; together with: Clam parcels with coconut, Scallops with papaya salsa, Chargrilled calamari with chilli jam, Grilled lobster tails with fennel, Salmon with lemon & olive salad, Jerk tuna with mango salsa, Prawns with garlic aioli, Burgers, sizzling canine & kebabs; together with: All American burger, vintage cheeseburger, chook burger with onion jam,Tuna burger with guacamole, Lamb burger with grilled mushrooms & rosemary aioli, Cornbread aubergine burgers with tomato, mozzarella & pesto, Prosciutto-wrapped Italian scorching canine with salsa rossa, Salads, sauces & marinades; together with: Seared red meat salad with creamy mustard dressing, Tuna tataki with sesame dressing, Smoked garlic Caesar salad, Grilled vegetable salad with goat cheese dressing, combined leaf salad with pine nut dressing, Lemon, lime, chilli & thyme oil, Moroccan spice paste, fish fry sauce, candy treats; together with: Barbecued bananas with maple ice cream, Grilled pineapple with lime granita, Seared mango with strawberry sorbet, Fruit parcels with caramel sauce

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Additional resources for 200 barbecue recipes

Sample text

Capsicum frutescens Solanaceae 37. Carum bulbocastanum Carum carvi Apiaceae (Umbelliferae) Apiaceae (Umbelliferae) Lauracea 38. 39. 44. Cinnamomum aromaticum Cinnamomum burmanii Cinnamomum loureirii Cinnamomum tamala Cinnamomum zeylanicum Coriandrum sativum 45. 46. Crocus sativus Cuminum cyminum 47. 48. 3 53. 54. Ferula foetida Ferula narthex Foeniculum vulgare Foeniculum vulgare 40. 41. 42. 43. 49. 50. 51. Family Common name Name of plant part used as spice Brassicaceae (Cruciferae) Asteraceae (Compositae) Averrhoaceae Horse radish Root Tarragon, estragon Leaf Belimbing, bilimbi cucumber tree Carambola, caramba Indian mustard Black mustard Black caraway Fruit Caper, common caper, caper bush Capsicum, chillies, paprika Chillies, bird’s eye chilli Black caraway Floral bud Caraway, blond caraway Cassia, Chinese cassia Fruit Lauraceae Indonesian cassia Bark Lauraceae Vietnamese cassia Bark Lauraceae Tejpat, Indian cassia Leaf, bark Lauraceae Sri Lankan cinnamon, Indian cinnamon Coriander Bark, leaf Saffron Cumin Stigma Fruit Rhizome, leaf Leaf Poaceae Turmeric West Indian lemongrass Sri Lankan citronella Zingiberaceae Small cardamom Fruit, seed Zingiberaceae Sri Lankan cardamom Fruit, seed Apiaceae (Umbelliferae) Asafoetida Rhizome Apiaceae Apiaceae Bitter fennel Sweet fennel Leaf, twig, fruit Leaf, twig, fruit Apiaceae (Umbelliferae) Iridaceae Apiaceae (Umbelliferae) Zingiberaceae Poaceae Fruit Seed Seed Seed, tuber Fruit Fruit Fruit, bulb Bark, leaves Leaf, fruit Leaf Continued © Woodhead Publishing Limited, 2012 22 Handbook of herbs and spices Appendix 1 Continued No.

There are a number of internationally-approved standards for testing procedures, established by the International Standards Organisation (ISO) as referenced in Appendix I. 1 Adulteration Adulteration is the commercially motivated deliberate and intentional inclusion in herbs and spices of constituents whose presence is not declared. The blending together of different qualities of the same material in order to reduce the variation in the flavour profile is not considered adulteration. In addition, naturally occurring contaminants such as heavy metals, mycotoxins, pathogens, etc.

Specific requirements to be agreed between buyer and seller. Shall be utilised in accordance with good agricultural practice. Application and residue limits must comply with existing EU and/or national legislation. g. cadmium, lead) Herbs and spices must be grown, harvested, handled and stored in such a manner as to prevent the occurrence of mycotoxins. If found, levels must comply with existing national and / or EU legislation. Only legally permitted processing procedures may be applied in any treatment used for product quality or safety.

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200 barbecue recipes by Louise Pickford

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