In honour of National BBQ Week, we have teamed up with Heritage, the team behind Café Portrait, Modern One and Paolozzi’s Kitchen, and Contini, who run the Scottish Café and Restaurant, to bring you some mouth-watering recipes inspired by artworks in our collection.
Monday’s recipe is inspired by this photograph of Unknown Man Eating a Burger, and is provided by Contini.
Squashed BBQ chicken with potato and pea salad (Serves 4)
- 1.5kg free-range or organic chicken
- 3 green chillies, deseeded
- 2 garlic cloves
- 1 unwaxed lemon or 1 preserved lemon, halved and deseeded
- Large handful of flat-leaf parsley leaves
- Large handful of coriander leaves
- 4 tbsp extra virgin olive oil
1) Wash and dry the chicken. Cut it in half and remove the backbone. Lay the two halves, skin side up, on a roasting tray. Using the palm of your hand, press each half down either side of the wing to flatten them out.
2) Put the chillies, garlic, lemon, 3 tbsp olive oil and a generous pinch of salt in a blender or food processor and blend until fairly smooth.
3) Pour over the chicken and gently rub it in. Leave it to marinate for at least an hour.
4) Before putting it on the BBQ, sprinkle some more salt on the chicken and the remaining tbsp of olive oil.
5) BBQ for twenty minutes, skin side down, then turn over and cook for another twenty minutes.
Potato and pea salad (Serves 4)
- 500g new potatoes
- 150g fresh peas
- Large handful of mint leaves
- 1 garlic clove
- Salt and black pepper
- 2-3 tbsp olive oil
- Small handful of parsley leaves
- Juice of 1 unwaxed lime
1) Peel the potatoes and put them in a pan with salt and cold water to cover. Bring to the boil, then lower the heat and simmer until the potatoes are cooked but still have some bite.
2) Drain and place on a large serving platter. Scatter the peas and half the mint leaves on top.
3) Using a pestle and mortar, cream the garlic with a little salt, then loosen with some olive oil. Add the remaining mint and the parsley, together with enough oil and lime juice to make a loose dressing. Season to taste with salt and pepper, then drizzle over the potato and pea salad.
Tuesday’s recipes are inspired by Mackerel by William Scott, and is provided by Contini.
Soused mackerel with chicory, radish & pear salad (serves 4)
- 4 very fresh mackerel fillets, pin-boned by your friendly local fishmonger
- 8 sprigs of dill
- 250ml white wine vinegar and 250ml apple vinegar, or 500ml white wine vinegar
- 100ml water
- 4 bay leaves
- 8 black peppercorns
- 6 sprigs of curly parsley
- 1 onion, halved and thinly sliced
1) A day or two before you want to serve this dish, wash and dry the mackerel and place it skin side down in a shallow ceramic dish. Place the dill on top and set aside.
2) Put all the other ingredients in a pan and bring to the boil, then reduce the heat and simmer for ten minutes to intensify the flavours.
3) Pour the hot liquid over the mackerel and quickly cover the whole dish with clingfilm. It is vital that the fish is immersed in the liquid, otherwise it won’t cook.
4) Leave to cool, then refrigerate for one to two days to allow the flavours to develop. Serve with the chicory, radish and pear salad.
Chicory, radish and pear salad (serves 4)
- 1 pear
- 2 heads of chicory
- 4 large radishes, cut into segments
- 2 Bramley apples
- 150ml soured cream
- 25g dill, stalks removed
- Small handful of flat-leaf parsley
- 50ml rapeseed oil
- 2 tbsp apple vinegar
- 1 tbsp freshly grated horseradish
1) To make the dressing, peel and core the apples and put in a blender with the remaining dressing ingredients. Blend until smooth and add salt to taste.
2) Peel, core and slice the pear and arrange it on a serving platter with the chicory and radishes. Pour over a generous spoonful of dressing. Serve immediately to ensure that the salad stays crisp and the pear does not discolour.
Wednesday's salad recipe by Heritage is inspired by Vegetables by Shibata Zeshin.
Broccoli summer salad with mango salsa
- 2 bunches tenderstem broccoli, halved lengthways
- 1 bunch asparagus, woody ends trimmed, halved lengthways
- 60g baby rocket
- 1 avocado, stoned, peeled, thinly sliced
- 1 small red onion, thinly sliced
- Half a mango, stoned, peeled, finely chopped
- 1 red chilli, seeded and finely chopped
- 1 tbsp corriander, finely chopped
- 2 tbsps olive oil
- 1 tbsp white wine vinegar
1) Place the broccoli in a large heatproof bowl and cover with boiling water. Set aside for 2 mins. Add asparagus and set aside for 2 further mins. Refresh under cold water and drain.
2) Combine the broccoli, asparagus, rocket, avocado and onion in a large serving bowl or platter. Combine the mango, chilli, coriander, oil and vinegar in a small bowl. Spoon over the salad and season. Serve immediately and enjoy!
Thursday's recipe is inspired by Seller of Bread by William Carrick & John MacGregor, and is provided by Contini. These are really easy to make and taste even better if you make them a day in advance, and reheat them in the oven. We recommend it with lashings of butter!
Poppy seed rolls (makes 16)
- 500g Doves Farm Strong White Bread Flour, plus extra for dusting
- 1 heaped tsp fine table salt
- 2 tsp dried yeast
- 300ml hand-hot water1 tsp clear honey
- 20ml extra virgin olive oil, plus extra for greasing
- 1 egg, beaten
- Poppy seeds for sprinkling
1) Sieve the flour, salt and yeast into a large mixing bowl. Add the water, honey and olive oil. Mix well in a mixer withan electric dough hook or by hand.
2) Transfer the dough to a floured surface and knead until smooth. Place the dough in an oiled bowl, cover with cling film and leave in a cosy spot in the kitchen for about forty minutes or until the dough has doubled in size.
3) Once it has risen, turn onto a floured surface, and shape it into a ball. Cut the ball into 16 equal-sized pieces. Knead the balls in your hands or roll with the palm of your hand on the work surface until each ball is a smooth, uniform shape. This will ensure that the balls rise evenly.
4) Place the balls on an oiled baking sheet with enough space between to allow them to double in size. Cover with clingfilm and leave in your cosy spot for about thirty minutes, until well risen.
5) Preheat the oven to 230ºC/450ºF/Gas 8. Remove the clingfilm and lightly brush the balls with the egg wash. Sprinkle with poppy seeds and bake in the preheated oven for 10–12 minutes until golden and risen.
Friday's recipe is brought to you with the weekend in mind! Provided by Contini, this recipe for negronis is inspired by Self-portrait as a Drinker by Alexis Grimo.
Negroni (serves 2)
- 50 ml Campari
- 50 ml Martini Riserva Rosso
- 50ml gin
Simply mix the ingredients together and pour 75ml of the cocktail into a glass with ice. Garnish with a twist of orange peel or a slice of orange.