Pineapple wedges with chilli powder and chamoy (Scroll for chamoy recipe)
Smoky barbecued food is a highlight of the summer, and I’ve discovered a Mexican ingredient that makes it even better, says Emma YoungBarbecue, cook-out, braai, hibachi, clambake – it doesn’t matter where you are in the world or what you call it: as soon as there’s sunshine there’s an opportunity to indulge in a little alfresco dining. From simple family lunches involving burgers and sausages to more delicate and sophisticated dinner party fare, there’s nothing like the taste of food cooked outdoors.
And with the vast array of barbecues and grills available, it’s no longer a case of just lighting a fire and heating coals. Gas and electric barbecues are available in every shape and size to accommodate everyone’s varying ability.
I recently worked for a summer at a villa in the South of France, where I was given the opportunity to master the Big Green Egg. This is a ceramic oven engineered to be stronger and more durable than a normal metal barbecue.
Using ceramic means it can maintain higher temperatures throughout cooking, and it gave me fantastic results.
It also involved a crash course in technology. I was wired up to a probe inserted in the meat inside the oven via my mobile phone. By the magic of Bluetooth I could follow the cooking process from the app on my phone wherever I happened to be in the grounds. When the meat was ready and cooked to perfection an alarm pinged to alert me.
On another note, I am excited to be following a common thread on social media platforms at the moment about the versatility and delicious merits of chamoy, a Mexican sauce. This perfect addition to your barbecue repertoire has been drawing in followers of all ages and from all corners of the globe.
They share videos and recipe ideas involving some weird and wacky flavour combinations using the hot, sweet and tangy sauce.
Its origins are uncertain, but chamoy is thought to have originated in the Philippines as a dried apricot snack called tsampoy. There were trade routes between Manila and Mexico as far back as the 16th century, and it is likely that Filipino sailors took it with them on their voyages.
The sauce is made using a base of apricots, mango or prunes with chilli. An addition of lime juice brings an acidic twist. See the box on the left for the recipe – it’s simple and delicious.
There are plenty of ways to use chamoy. It can be drizzled over nachos or pretzels, used as a dip for crudités or as a delicious dressing for fruit salads, sorbets or even baked cheeses like Camembert.
Chamoy really comes into its own when the barbecue comes out, as it’s a brilliant marinade for chicken, pork, lamb or beef that can also be used for basting.
Another of my personal epiphanies in the world of barbecuing was the delightful discovery that fresh sliced fruit cooks perfectly on the grill.
Watermelon wedges caramelise under the heat, making them taste irresistibly smoky.
After my recent introduction to chamoy I’m now experimenting by adding a dollop to fruit just before serving. It balances the flavours nicely, particularly pineapple, giving a sweet-and-sour effect. Nectarine slices work well too, and for an accompaniment blend some mascarpone cheese with icing sugar and a drop of vanilla essence. Just add a spoonful to each plate just before serving.
The addition of some roughly chopped mint if you have some never fails either.
And since the school summer holidays are almost upon us why not treat your younger relatives to some DIY Mexican candy? Just mix two teaspoons of chamoy with three teaspoons of icing sugar and shake the mixture with 300g of jellied sweets. You can also add a pinch of chilli and a squeeze of lime.
Quick and easy chamoy
- 150g dried apricots
- 80g dried prunes
- 3 cups water
- 6 tsp dried chilli flakes
- 50g white sugar
- ¼ cup lime juice
- 2 pinches of salt
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