The Guardian Feast Supplement, May 19, 2018: Barbecue Special

  • Thai onglet skewers with peanut dressing

    Thai onglet skewers with peanut dressing (page 3)

    from The Guardian Feast Supplement, May 19, 2018: Barbecue Special The Guardian Feast Supplement, May 19, 2018 by Yotam Ottolenghi

    • Categories: Dressings & marinades; Grills & BBQ; Main course; Summer; Picnics & outdoors; Thai
    • Ingredients: beef onglet steak; garlic; fresh ginger; makrut lime leaves; red chillies; soy sauce; rice wine vinegar; mirin; maple syrup; limes; fish sauce; spring onions; salted peanuts; pumpkin seeds
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Notes about Recipes in this book

  • Charred beetroot with lime salsa and pickled chilli

    • leahorowitz on May 27, 2018

      As we don’t have a grill with a resting rack (or even a "less hot“ area), I roasted the beets in the oven. I used raw (not pre-cooked) beets, cut them in wedges, let them marinate with the paste for 2 hours and then baked the wedges for about 30 minutes at 200C. Left out the pickled chilli and the maple syrup but instead for a sweet and sour accent drizzled some pomegranate molasses over the wedges before serving. Delicious!

  • Lamb chops with anchovy butter

    • redmachin on July 01, 2025

      Tom really loved this recipe. Made on June 30, 2025. Served with Beet and yogurt and tahini dip from Sumac.

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  • Published May 19 2018
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United Kingdom

Publishers Text

Feast is a Saturday magazine supplement to The Guardian newspaper; it includes food and drink features and recipes, and combines most of The Guardian's food writers under one cover. The magazine encompasses the articles and recipes that formerly appeared in the Weekend magazine, Cook, and in the Thursday G2 are now contained in Feast.