MICHAEL ALEXIOU'S BBQ FEAST TIPS
Michael Alexiou, a Cypriot chef and restauranteur for over 40 years learnt the essence of his Mediterranean home cooking with simple ingredients from his mother, who made fresh halloumi and olive bread from oil pressed from olive trees at their home in Cyprus to sell in the village. In his professional career, he brought his experience and knowledge to his own restaurant in Chipping Campden which became famous for its mezzes, cooked meats, and superb relaxed Mediterranean atmosphere.
Michael shared his tips for a summer BBQ fit for the whole family with Robert Welch. Favouring from our Signature range: 25cm Cook’s Knife, or Deep Santoku, Michael prepared the following:
Grilled halloumi: Drizzle the halloumi with olive oil and grill. Serve with a dressing of chopped coriander, lime zest and juice and olive oil to combine, drizzled on top of the halloumi to server.
Chicken Skewers: Prepare a whole chicken cut into 8 to 10 pieces. Marinate in fresh grated ginger, finely chopped garlic, chilli flakes, olive oil and salt & pepper. Cooked on the BBQ grill or skewer for 1 hour.
Michael shared his tips for a summer BBQ fit for the whole family with Robert Welch. Favouring from our Signature range: 25cm Cook’s Knife, or Deep Santoku, Michael prepared the following:
Grilled halloumi: Drizzle the halloumi with olive oil and grill. Serve with a dressing of chopped coriander, lime zest and juice and olive oil to combine, drizzled on top of the halloumi to server.
Chicken Skewers: Prepare a whole chicken cut into 8 to 10 pieces. Marinate in fresh grated ginger, finely chopped garlic, chilli flakes, olive oil and salt & pepper. Cooked on the BBQ grill or skewer for 1 hour.
Michael shared his tips for a summer BBQ fit for the whole family with Robert Welch. Favouring from our Signature range: 25cm Cook’s Knife, or Deep Santoku, Michael prepared the following:
Grilled halloumi: Drizzle the halloumi with olive oil and grill. Serve with a dressing of chopped coriander, lime zest and juice and olive oil to combine, drizzled on top of the halloumi to server.
Chicken Skewers: Prepare a whole chicken cut into 8 to 10 pieces. Marinate in fresh grated ginger, finely chopped garlic, chilli flakes, olive oil and salt & pepper. Cooked on the BBQ grill or skewer for 1 hour.
Octopus: Grill on the BBQ and serve with a drizzle of olive oil and half a lemon, serve with the heritage tomato salad.
Cretan rusk salad with heritage tomatoes: Wholemeal brown rusks or dried brown bread chunks, put in bottom of salad bowl, add roughly chopped heritage tomatoes supplied from local Vale of Evesham growers Westlands, chopped red onion, chopped generous amount of coriander, capers, black Kalamata olives, generous glue of olive oil, red wine vinegar salt to taste mix well please in fridge for 1 hour before serving.
Red peppers and aubergines: Drizzle with olive oil and sprinkle with oregano, put on the charcoal grill for 15 mins or until tender.
Octopus: Grill on the BBQ and serve with a drizzle of olive oil and half a lemon, serve with the heritage tomato salad.
Cretan rusk salad with heritage tomatoes: Wholemeal brown rusks or dried brown bread chunks, put in bottom of salad bowl, add roughly chopped heritage tomatoes supplied from local Vale of Evesham growers Westlands, chopped red onion, chopped generous amount of coriander, capers, black Kalamata olives, generous glue of olive oil, red wine vinegar salt to taste mix well please in fridge for 1 hour before serving.
Red peppers and aubergines: Drizzle with olive oil and sprinkle with oregano, put on the charcoal grill for 15 mins or until tender.
Octopus: Grill on the BBQ and serve with a drizzle of olive oil and half a lemon, serve with the heritage tomato salad.
Cretan rusk salad with heritage tomatoes: Wholemeal brown rusks or dried brown bread chunks, put in bottom of salad bowl, add roughly chopped heritage tomatoes supplied from local Vale of Evesham growers Westlands, chopped red onion, chopped generous amount of coriander, capers, black Kalamata olives, generous glue of olive oil, red wine vinegar salt to taste mix well please in fridge for 1 hour before serving.
Red peppers and aubergines: Drizzle with olive oil and sprinkle with oregano, put on the charcoal grill for 15 mins or until tender.
Visit Michael’s at Woolmarket House.
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