Things started off pretty well this week for Yasmine and I as we made our way to the ever trendy East London for something very special. I made a bad decision to walk from Bethnal Green to Shoreditch High St in the midday heat to catch the overground but we made it on time, if not a bit hot and sticky! We were in for a real treat as we rocked up to the Berber & Q Bar and Grill for a marinade masterclass with Heinz.
We had the Berber & Q to ourselves for the duration of the afternoon, it was such a great place for the type of food we were cooking- homey but incredibly saucy which really reflected our surroundings.
We got settled in and met our masterchef Josh Katz as well as the Heinz team, the Golin team and some great guys from Unilad too. We got our very own Heinz aprons to wear as we went through everything from kitchen safety to the ingredients which looked so good!
Heinz Peri Peri & Honey Glazed Smoked Chicken Wings
For the rub- preferable to rub and marinade the day before
1tsp Smoked Paprika
½ tsp Cumin, ground
1tsp Black Pepper, coarse
For the marinade
60ml Heinz Peri-Peri Sauce
1tbsp Lemon Juice
10ml Maple Syrup
For the glaze- combine all together and heat on med/high before using on the wings
150ml Heinz Peri-Peri Sauce
90ml Clear Honey
30ml Lemon Juice
½ tsp Black Pepper, coarse
The Kitchen had its very own smoker so as soon as we had glazed the chicken all over, in they went! If you don’t have a smoker, here’s where the BBQ comes in. We grilled the lemons and added chopped parsley to finish this dish.
BBQ Whole Head of Broccoli, Harissa & Charred Spring Onion Aioli
The next part we got a little hotter as we went over to the grill with some fabulous veg. I learnt how to blanche and flame grill a broccoli too!
For the Charred Spring Onion Aioli
80ml Heinz Salad Cream
50g Crème Fraiche
2 Spring Onions, blackened on the grill & finely chopped
1 Garlic Clove, minced or finely chopped
15ml Olive Oil
15ml Lemon Juice
After blanching the broccoli we put them on the grill to make them lovely and crispy. To garnish we used 2 tbsp harissa and roasted hazelnuts to go with the Aioli, I cannot believe how intense and flavoursome this dish was!
We also did a duck recipe too but I couldn’t have it due to the soy sauce involved. But luckily, Josh was kind enough to create my very own duck and seasoned with a little Heinz Peri Peri, salt and pepper! All the sauces we used in the recipes from Heinz were gluten free and I think you should definitely try using some for a marinade or glaze the next time you fire up that BBQ! Thank you so much to Berber & Q, Josh, Heinz and Golin for such a wonderful marinade masterclass with Heinz, we are now fully stocked up on all the essentials for a while!
Thanks for reading my marinade masterclass with Heinz, why not check out some more great gluten free food, this time from Sainsburys!