BBQs Draw In The Crowds At Game Fair

Renowned BBQ chef Colin Capon and River Cottage fish specialist Nick Fisher drew in the crowds at the CLA Game Fair this weekend as they each demonstrated BBQ techniques courtesy of Calor.

In two popular areas of the show, the Food Demonstration area and the House of Fishing, Calor BBQs were provided allowing the chefs to illustrate their areas of expertise and present a number of mouth watering dishes.

In the Food Demonstration Area, celebrated chef and head of the British BBQ Team Colin Capon served up English lamb with an elderflower, ginger and herb marinade along with Teriyaki glazed cannon of lamb (recipes attached). He also cooked a selection of British beef dishes including burgers and steaks whilst master butcher Viv Harvey explained how to prepare the meat fillets to get the best from each cut.

In the House of Fishing Nick Fisher, a keen fisherman since the age of eight and The River Cottages fish specialist wowed audiences with a recipe for Zander, a little known but exceptionally tasty river fish which can weigh up to 8.5kg (19lb) and is similar to pike.

Nick, together with the River Cottage’s Hugh Fearnley-Whittingstall campaigns for commitment to real food and has written (and starred in) a TV series dedicated to fishing, a radio programme and contributes to many angling, rural and national publications.

Calor provided two of its most popular barbecues for use at the Game Fair - the Royal 4 Roaster Plus with a porcelain enamel hood which houses a heat indicator and a grill and griddle which are also porcelain coated to aid cleaning.

The Royal barbecue also has a side burner ideal for the little extras that make dining al fresco a success such as boiling new potatoes or frying onions or as Nick demonstrated, boiling crayfish. It also has an easy to use electronic ignition and wheels and castors making it easy to move.

More information on alfresco dining can be found at www.barbecue-online.co.uk.

Calor LPG was also used throughout the show in areas requiring heat and fuel such as cooking within mobile catering units and heating water in the shower blocks.

On its stand, Calor further demonstrated the flexibility and versatility of LPG as a complete fuel solution. Calor has an acknowledged presence in the British countryside, supporting many rural homes and businesses which use LPG to power a wide range of machinery applications from all terrain vehicles, weedburners, crop dryers and game and poultry brooder heaters to barbecues, patio heaters and heating and cooking equipment. For more information on the benefits of LPG, log on to www.calor.co.uk

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Notes to Editors

Calor has 70 years experience providing LPG for domestic and business use and understands the needs its customers. Not only has the company built strong relationships with rural businesses in non-mains gas areas, but it remains the complete all-round solution for applications such as powering ATVs, golf buggies, crop dryers and weed burners; heating glasshouses, poly tunnels and poultry and game rearing sheds; and in catering, heating and water heating applications.

BBQ Butterfly Leg of Lamb
Serves 8-10 portions
1 English leg of lamb, butterfly and boned.

Marinade
300 ml Elderflower cordial
500 ml Ginger beer
1 medium Chopped onion
50g Chopped ginger
2-3 cloves Garlic, crushed
3-4 sprigs Rosemary
100 ml Cider vinegar
10g Celery salt
10g Fresh ground coriander
5g Fennel seeds.

1. Combine all the marinade ingredients together. Place the lamb into a suitable size bowl and pour over the ingredients. Marinade over night.

2. To cook, pre-heat a BBQ griddle. Remove the meat from the marinade and drain well. Reserve the marinade. Place the meat on the BBQ to cook or in a tray to roast, cook for approximately 20-30 minutes turning the meat frequently.

3. To avoid flare ups on the BBQ remove the meat and, if necessary, spray the BBQ flames with a little cold water before returning the meat. Should any lamb fat drip through to the embers the heat, it is most likely to flare. So take care.

4. Cook for a further 15 minutes and test how well the meat is cooked. When cooked sufficiently remove from the BBQ, place on a tray and allow to rest. This meat tastes delicious if the outside catches a little and crisps up with the sugar from the marinade.

5. Take the remaining marinade bring to the boil in a saucepan, allow reducing down to syrup but avoiding it becoming salty. Brush over the meat, carve and serve with your favourite vegetables.

Issued on behalf of Calor by Connect PR.

For more information, please contact:
Kathy Jarvis / Sue Foster
Connect PR. The Chubb Buildings, Fryer Street, Wolverhampton WV1 1HT
Tel: 01902 714957
Email: kathy@connect-group.com / suefoster@connect-group.com

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