Time 4 Me, May 2009 25
barbecue
The Himalayan has been established since 1972 and has been
serving its finest authentic Indian cuisine ever since.
30%discountonSundaylunches
(food only)
10% discount on collection only
(orders over £10)
Special takeaway offers free bottle of wine
(red or white) for orders over £25.00
Free bottle of Coke or Indian largerfor orders over £25
We cater for parties up to 60 people
The thrill of
Opening Hoursgrillthe
Mon -Sat 5pm to 11.30pm Sunday 12am to 11.30pm
Sunday Special (12pm -4pm)Reach barbecue brilliancethissummer witha
393 Lewisham High Street, London SE13 6NZsizzling recipe chosen by GABRIELLEFAGAN,
020 8690 2863 -020 8314 1354courtesy of seasoned barbie chef and author
www.kentbee.com/himalayaPaul Kirk.
GOOD weather COUNTRYSTYLE PORK WITH
won’tlastlong, so
make sure youmake SOUTHERN BARBECUE SAUCE
the most of that
barbecue nowbefore (Serves 8)
it’s too late. “Fantastic reviews on Best of Greenwich”For the rub:
Butthere’s one 4tbsp light brown sugar
thing you should avoid 2tbsppaprika
–being abarbiebore 1tbsp garlicgranules We pride ourselves on our
by serving up endless 1tbsp chillipowder friendly happy atmosphere, if
rounds of burgers and 1tbsp onion granules
sausages. it's just adrink you want, come2tsp sea salt
Instead, extend your 2tsp freshly ground black pepper and have adrink in our bar,
repertoire and dish up 1tsp oregano you're more than welcome.
more tasty fare with a 1.8 kg (4lbs)pork shoulder
little helpfrom For the barbecue sauce:
celebrated barbecue 225g (8oz) jar tomato sauce
chef, Paul Kirk. 5tbsp black treacle Sun 31st May &Sun 5th July -Live Spanish Guitarist
If there’s one man 4tbsp vinegar
guaranteed not to 1tsp garlic granules for 2persons
crematealambchop 1tsp chilli powder
1/2tsp freshly ground black pepperto oblivion, it’s Kirk. Six Tapas, bread &bottle of wine £29.90
2tsp sea saltHe has travelled the
world training
Mix the brown sugar and all the dryrestaurant chefsinthe
spices to make the rub. Weddings, parties and functions all catered to your needs.art of the grill and
Cut the pork into 5cm (2in) chunks andconducting barbecue
rub each chunk with the rub on bothseminars, and has
sides. Set aside to rest.written four books on
Meanwhile, in asmall saucepan,the subject.
combine the tomato sauce, treacle,Paul says:“There
vinegar,garlic granules, chilli powder,really is abarbecuefor
pepper and salt. Simmer over amediumevery occasion and it’s
heat for 15 minutes, stirring occasionally.hard to beat atasty,
Preheat the barbecue to medium-hot.flavour-packed meal www.sanmiguelgreenwich.co.uk
Grill the pork for about 20 to 30 minutesserved in the open.”
or until done, turning as needed to avoid❑ 500 Barbecue 18 Greenwich Church Street
flare-ups and burning. Glaze with theSizzlers by Paul Kirk,
barbecue sauce, and continue to cookis published by Apple London SE10 9BJ
until sticky.Press, priced £9.99. 020 8305 1720
Available now.
TIME 4 ME 025 May 2009
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