Classic mixed grill
- 12 homemade bangers or goodqualityÂ fresh pork link sausages
- olive oil for brushing
- 12 large tomatoes, halved
- 12 cremini mushrooms, cleaned and stems removed
- 12 thick slices of lean bacon
- 1Â˝ pounds blood sausage (about 12 links)
- 12 small lamb chops, bone-in, about 4 ounces each
- 2Â˝ pounds boneless sirloin steak, about Â˝-inch thick,Â cut into 12 portions
- 12 lamb kidneys, halved
- few sprigs of watercress for garnish
The simplicity of a mixed grill makes it perfect for outdoorÂ entertaining. All you need to complete the all fresco mealÂ are a few large bowls of salads and some bread.
- Heat the oven to 350Â°F. Put the bangers in a lightly oiledÂ roasting pan and cook in the oven until they are golden andÂ just cooked through, 15â€“20 minutes, turning them overÂ halfway. Set aside.
- Prepare the barbecue.
- First, cook the tomatoes and mushrooms: Place theÂ tomatoes (cut-side up) and the mushrooms (gill-side up) onÂ a lightly oiled baking sheet. Drizzle some olive oil over themÂ and season well with salt and pepper. Place the bakingÂ sheet on the grill and cook until the tomatoes are just softÂ and the mushrooms are golden brown, 5â€“7 minutes, turningÂ the vegetables over halfway through the cooking. TransferÂ to a large, warm platter and keep warm, preferably in a lowÂ oven, or simply covered with a piece of foil.
- Place the bacon and bangers on the grill. Cook for 2â€“2Â˝Â minutes on each side, turning them occasionally. Brush theÂ blood sausages with a little oil, add to the grill, and cook forÂ 2â€“3 minutes on each side. Remove them all to a largeÂ platter and keep warm.
- Brush the lamb chops, steaks, and kidneys with olive oilÂ and season well with salt and pepper. Grill them in batches:Â The lamb chops will take 1â€“1Â˝ minutes on each side forÂ medium rare; the steaks need only 40â€“50 seconds perÂ side; and the kidney halves require about a minute on eachÂ side. As the meats are grilled, transfer to another warmÂ platter. Let the meats rest a little, then garnish the plattersÂ with watercress and serve.