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For healthy recipe ideas and more information visit
www.filippoberio.com
BARBECUING WITH OLIVE OIL THE HEALTHY OPTION
Research suggests that a traditional
Mediterranean diet, rich in olive oil,
can contribute to a healthy heart. It is
thought to help reduce the
concentration of “bad” cholesterol,
which can clog arteries, and increase
“good” cholesterol in the blood, which
has protective functions.
Barbecued food can be both
tasty and healthy, especially if
it’s prepared using Filippo Berio
olive oils instead of butter or
spreads. It’s a great way of
giving children (and adults) the
nutrition they need in a fun and
different way.
Make sure you keep a bottle or
two of Filippo Berio handy for
those outdoor meals!
www.weber.eu
GET THE BEST FLAVOUR FROM YOUR BARBECUE
No other culinary ingredient evokes the Mediterranean sunshine quite like Olive Oil. It’s the essential
ingredient to enhance a whole range of summer BBQ dishes, from simple snacks like Bruschetta to
delicious Kebabs. Here, Britain’s favourite Olive Oil, Filippo Berio of Lucca,Tuscany, give us some
essential cooking tips and recipes so you can get the best from your Weber barbecue.
Contents
Summer salads
Pages 6 and 7
Chicken-based recipes
8 to 10
Lamb-based recipes
10 and 11
Fish-based recipes
12 to 15
Side dishes and snacks
15 to 17
Rubs
11
Dressings
6
Marinades
15 and 16
Extra Virgin
Olive Oil
From the first pressing of
the olive, it undergoes no
other processing. Its full,
natural flavour is perfect
as a healthy condiment.
• Sauces, marinades
and salads
• Drizzle on all your
favourite dishes
• Dip bread into it
Gusto Fruttato Extra
Virgin Olive Oil
Some recipes give instructions for cooking on specific
types of Weber grills. Adjust cooking times when using
other types of grill.
Produced from the first pressing of the olive
with a full bodied character, it’s perfect as a
more robust condiment.
• For flavouring foods in place of salt,
pepper and vinegar
• Brings to life salads, vegetables, pasta
and grilled fish, or as a wonderful
dip for crusty breads
• Drizzle over fresh figs, freshly
sliced pears or even spicy
ginger ice cream!
Remember to keep at least two types of Filippo Berio
Olive Oil
olive oil in your cupboard:
– an Extra Virgin Olive Oil for dressings and marinades
– a lighter Olive Oil for cooking and basting
With all the attributes of an
Extra Virgin variety but with
a lighter flavour for those
who prefer a lighter taste,
or in recipes requiring a
softer flavour.
Mild Extra
Virgin Olive Oil
An everyday, milder oil
from specially selected
olives with a smooth,
delicate flavour for the
whole family, for cooking,
drizzling, dressing,
marinades and sauces.
• Everyday for family
cooking, including
white fish or for
sauces and marinades
• For delicately flavoured
dishes – perfect to
drizzle over salads
Mild & Light
Olive Oil
The ultra light taste carries
no trace of olive flavour, so
it’s perfect for all sorts
of savoury and
sweet dishes.
• Healthier frying, from
stir frys to fried eggs
• Deep fry
healthier chips
• Savoury baking such
as roast potatoes
• Baking cakes
and biscuits
• Use for everyday cooking
For healthy recipe ideas and more information visit
• Delicate dressings
and mayonnaise
www.filippoberio.com
• Healthy substitute
for butter
3
ESSENTIAL BARBECUE TIPS
FOR USING OLIVE OIL:
General Tips
4. Handle with Care
2. Meat Rubs
Mini Recipes
4. Heavenly Asparagus
7. Hot Dogs with Bite
If you want your barbecues
to be tasty and trouble-free,
follow these key tips.
Ideally, you should only turn your
food once during cooking: prodding
it with a fork or squeezing it with
tongs or a spatula will cause the
food to lose tasty juices and
dry out.
Create your own tasty meat rub –
combine Filippo Berio Extra Virgin
Olive Oil with your choice of herbs,
spices and seasoning and then rub
liberally into your chosen meat
prior to barbecuing.
These quick and easy tips will
help turn a simple meal into
a feast.
Barbecued Asparagus is great: brush
with Filippo Berio Olive Oil, season
with salt and pepper, place on the
barbecue for a couple of minutes
and then serve with a drizzle of
Filippo Berio Extra Virgin Olive Oil.
For a great addition to Hot Dogs,
chop a large onion and fry in 1 tbsp
of olive oil and 1 tsp fresh thyme
until browned. Place cooked
barbecued sausage in a roll and pile
the onions on top.
5. All-Natural Non-Stick
See our mouthwatering examples
on page 13.
5. Add Sun to Sausages
8. Simple Asides
For perfect barbecued sausages
with a tantalizing Mediterranean
twist, rub your sausages with Extra
Virgin Olive Oil 20 minutes before
you start cooking! Put them on the
medium hot part of the BBQ first
and keep them moving: keep them
away from the flame. After 15
minutes, place them on a cooler
part of the grill: when ready to
serve, sprinkle with sage and thyme
leaves and a drizzle of olive oil.
Thread some small, boiled new
potatoes onto skewers with
peppers and pieces of red onion,
brush with Olive Oil and grill
alongside chicken, chops
and sausages.
1. Work with Quality
Invest in a quality barbecue: you will
be repaid with well-cooked food
every time you use it, and it will
provide years of trouble-free
service. And don’t skimp on the
accessories. Good quality tongs,
brushes etc will last longer and are
generally easier to keep clean.
2. Hot, Hot, Hot
Barbecue grilling requires high heat
– at least 260°C (500°F) – so allow
plenty of time for your grill to reach
cooking temperature.
Charcoal needs to take on a thin
covering of grey ash.
Brush your Weber Grill or your
food with Filippo Berio Mild &
Light Olive Oil to prevent food
from sticking.
6. Safety First
To be really sure your food is
properly cooked, buy a probe-type
thermometer so you can check
internal temperatures.
Taste Boosters
Gas grills need to be on ‘high’ for
10 to 15 minutes.
These simple tips will make all
the difference to the flavour of
your food.
3. Keep a Lid on It
1. Marinate for Extra Flavour
Always cook with the grill lid down.
This ensures even heat and better
control, and should eliminate flareup caused by dripping liquids, juices
and marinades. It also helps food to
retain the distinctive smokey
barbecue flavours.
Use Filippo Berio Extra Virgin Olive
Oil as a marinade. Marinating helps
to tenderize, adds flavour and keeps
meat, vegetables and fish moist
throughout the barbecuing process
– see our tasty marinades on page
18 and dressings on page 8.
4
3. Coat Your Food
Brush Filippo Berio Extra Virgin
Olive Oil on meat, poultry, fish or
vegetables before barbecuing. If you
prefer a milder flavour, try Filippo
Berio Olive Oil, or Filippo Berio
Mild & Light.
4. Don’t Baste ’til Late
When using sugar-based barbecue
sauces and marinades, wait until the
final 10 minutes of cooking before
applying them: this is long enough to
caramelise the food without burning
the sugar.
1. Drizzle Your Food
For a simple but tasty dressing,
simply pour Filippo Berio Extra
Virgin Olive Oil over hot or warm
food from barbecued meats, fish and
vegetables or simple salads, pasta
and rice dishes.
2. Tasty Garlic Bread the
Easy Way
Drizzle Filippo Berio Extra Virgin
Olive Oil on sliced French or Italian
Bread, sprinkle with minced garlic
or alternatively use freshly crushed
garlic or garlic puree, wrap in foil
and place on the outer edge of the
barbecue for 5-10 minutes (this will
depend on the temperature of the
barbecue, until the crust is crisp).
3. Perfect Corn
For barbecued Corn-on-the-Cob:
remove the husks and threads from
the sweetcorn, then brush the cobs
all over with Filippo Berio Olive Oil,
seasoning them liberally with salt
and pepper as you go. Place the
cobs on the grill over hot coals,
turning them with tongs so that all
the cobs get toasted to a goldenbrown colour.
6. Kebabs with Pizzazz
For delicious Kebabs, marinate meat
cubes (lamb or beef) in a little olive
oil and add a pinch of chilli powder.
If using pork, marinate in a little
olive oil or the juice of a fresh
orange.Thread onto kebab sticks
and place on a pre-heated barbecue
and cook for 8-10 minutes.
www.weber.eu
5
Summer Salads
Tomato Bruschetta
Serves 4-6
Preparation: 10 minutes + 30 minutes marinating
Insalade Tricolore
French bread or ciabatta loaf; 2 garlic cloves, peeled and
halved; 8 ripe plum or vine-ripened tomatoes, diced; 8 tbsp of
Filippo Berio Extra Virgin Olive Oil (for marinating); salt and
pepper; 8 to 10 basil leaves.
Serves 4. Preparation: 5 minutes
4 large ripe vine tomatoes; 2 (150g) packs buffalo
mozzarella cheese, drained; 1 large ripe avocado,
peeled and stoned; fresh basil leaves.
For the Dressing:
6 tbsp Filippo Berio Gusto Fruttato Olive Oil;
2 tbsp red wine vinegar; pinch of sugar; salt and
freshly ground black pepper.
Avocado Salad with
Gorgonzola Dressing
1. Slice the tomatoes, mozzarella and avocado and
arrange in overlapping slices on four plates.
Scatter over the basil leaves.
Serves 4. Preparation time: 15 minutes
150g (5oz) sugar snap peas, trimmed, 1 bulb fennel
8 small vine-ripened tomatoes, quartered, Mixed salad leaves
2 ripe medium avocados, Black kalamati olives
2. Place all the dressing ingredients together in a
small bowl and whisk together with a fork until
smooth and blended. Drizzle the dressing over the
salad and serve immediately with crusty bread.
1. Mix the diced tomatoes with the olive oil and season to taste
with salt and pepper, set aside for 30 minutes.
2. Toast (or grill on barbecue) 12 thick slices of bread from the
ciabatta loaf or french stick.
3. Rub with garlic while still hot then spoon on the tomatoes.
Scatter basil leaves on top.
Three Tomato Salad
Serves 4-6
Preparation time: 15 minutes
Gorgonzola Dressing:
5 tbsp Filippo Berio Extra Virgin Olive Oil
2 tbsp red wine vinegar
115g (4oz) gorgonzola cheese, Salt and pepper
1. Bring a small pan of water to the boil, add the sugar snaps and
boil for 1 minute only. Drain and place in cold water to cool.
2. To make the dressing, trim off the rind from the gorgonzola, put
into a bowl with the olive oil and red wine vinegar, and add salt
and pepper to taste. Mash together to break up the cheese.
3. Cut the drained sugar snaps in half lengthways then put into a
bowl. Trim the top from the fennel, cut into quarters and slice
thinly, add to the bowl with the tomatoes and salad leaves.
Toss to mix then divide between four salad bowls.
4. Halve the avocados, discard the kernel from each, carefully
peel away the thick skin. Cut into slices and add to the
salads, scatter a few olives on top. Spoon over the
dressing and serve.
2-3 beef tomatoes or
large vine ripened tomatoes
250g (9oz) cherry tomatoes
(vine ripened if preferred)
Vinaigrette
Small punnet baby plum tomatoes or
sungold tomatoes
Makes 10 servings
Half a small red onion, thinly sliced
80ml (23⁄4 fl oz) wine or cider vinegar
Chopped parsley
1
For the Dressing:
1
⁄4 tsp black pepper
8 tbsp Filippo Berio Extra Virgin Olive Oil
240ml (8fl oz) Filippo Berio
Extra Virgin Olive Oil
3 tbsp lemon juice
Whisk together vinegar, salt, and pepper in small bowl.
Slowly whisk in oil until well blended. Serve with salad greens.
1 teaspoon caster sugar
⁄4 tsp salt
6
Recipes and images © Filippo Berio UK
If yellow tomatoes are available, add these as well.
1. Slice the large tomatoes and arrange in a
shallow serving dish. Halve the remaining
tomatoes and pile in the middle of the
dish. Scatter the onion slices on top.
2. Put the dressing ingredients in a screw top
jar and shake vigorously. Leave at least 30
minutes to allow the garlic to flavour the
dressing. Remove the garlic before using.
Pour the dressing over the tomatoes.
Scatter the parsley on top and serve with
crusty bread to mop up the delicious
juices and dressing.
1 garlic clove, halved
Salt and freshly ground black pepper
Recipes and images © Filippo Berio UK
7
Chicken
Barbecued Chicken
with Conchiglie, Rocket and Asparagus
Devil Style Chicken
Serves 6-8
Preparation time: 20 minutes
+ marinating
Grilling time: 1 hour, Charcoal Indirect
2 x 1.5kg oven-ready chickens
1 tablespoon black peppercorns
1 tablespoon dried chilli flakes
3 lemons, juice only
175ml Filippo Berio Extra Virgin Olive Oil
Salt
Herb salad, to serve
1. Spatchcock the chickens.
Recipe and image © Filippo Berio UK
Serves 4
Preparation time: 15 minutes
Cooking time: 15 minutes
225g (8oz) conchiglie (shell shaped) pasta
250g (9oz) bundle of asparagus
Recipe © Weber’s Fresh on the Grill. Photo © Weber-Stephen Products Co 2002
Saffron & Orange Chicken with Smoky Pepper Sauce
4 tbsp Filippo Berio Olive Oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
4 skinless chicken breasts
Serves 4
Preparation time: 30 minutes
+ marinating
Grilling time: 27 minutes
Large pinch of saffron strands
2 oranges, grated zest only
2 teaspoons fresh thyme, chopped
8 tablespoons Filippo Berio Olive Oil
Salt
Freshly ground black pepper
4 boneless chicken breasts, with skin on
4 red peppers
Oil, for brushing
1 small onion, finely chopped
2 plump garlic cloves, crushed
100g Serrano ham, chopped
400g can of chopped plum tomatoes
2 tablespoons fresh parsley, chopped
8
1. Soak the saffron in 1 tablespoon of boiling salted water for 10 minutes.
50g (2oz) packet rocket
2. Put the orange zest, thyme, saffron with its water, 6 tablespoons of the
oil and plenty of seasoning into a bowl and mix very well. Put the chicken
breasts into a large shallow dish and pour the marinade over them. Brush
the marinade well into the chicken. Cover and leave in the fridge for at
least 4 hours, turning occasionally.
120g (4oz) sunblush tomatoes
3. About an hour before you want to cook the chicken, brush the peppers
with oil. Barbecue them over Direct Medium heat until they are evenly
charred on all sides, for about 10–12 minutes, turning every 3–5 minutes.
Remove from the heat, place in a bag and close tightly. Leave for 10–15
minutes to steam off the skins.When cool, remove the peppers from the
bag and peel away the charred skins. Cut off the tops and remove the
seeds, then chop the flesh finely.
4. Heat the remaining 2 tablespoons of olive oil in a saucepan and cook the
onion and garlic for 3–4 minutes until softened. Add the chopped ham
and cook for a further 2–3 minutes. Add the peppers and tomatoes,
cover and cook for 15 minutes until thickened. Stir in the chopped
parsley and some seasoning to taste.
5. Remove the chicken from the dish and discard any marinade. Season the
chicken with salt and pepper and barbecue over Direct Medium heat for
10–12 minutes, turning once. Check the seasoning in the sauce, adjust if
necessary and serve with the chicken breasts.
40g (11⁄2 oz) pine kernels, lightly toasted in a dry frying pan
Salt and freshly ground black pepper
1. Cook the pasta in plenty of boiling water for 10 minutes.Trim the
woody ends off the asparagus and cut into 5 cm (2”) lengths, place
in a steamer, place over the boiling pan of pasta and cook for 5
minutes until tender crisp, remove and rinse in cold water to cool
quickly. Continue to cook the pasta, and when al dente, drain, rinse
in cold water and drain again.
2. Put the chickens into a large shallow dish.
Roughly crush the black peppercorns. Add the
dried chilli flakes and crush a little more, but
not too finely. Put aside. Mix the juice of 2 of
the lemons with 120ml of the olive oil. Pour
over the chickens, then sprinkle over about 3/4
of the pepper and chilli mixture. Cover with
cling film and marinate in the refrigerator for
at least 1 hour.
3. Mix the remaining lemon juice, olive oil, pepper
and chilli mixture together. Remove the
chickens from the marinade and discard
remaining marinade from the dish. Season with
salt. Barbecue the chickens over Indirect
Medium heat for 50-60 minutes, brushing with
the peppercorn mixture every 20 minutes, until
the juices run clear when the thickest part of
the thigh is pierced with a knife. Remove from
barbecue and leave to stand for 10 minutes
before cutting up.
4. Divide each chicken into quarters and serve
with a delicious herb salad.
Recipe © Weber’s Fresh on the Grill.
Photo © Weber-Stephen Products Co 2002
2. Put the pasta into a bowl and add the asparagus. Chop the rocket
roughly and add to the pasta with the tomatoes and pine kernels.
Whisk 4 tablespoons of the oil with the vinegar, mustard and
seasoning, add to the salad and mix well to combine.
3. Brush the chicken portions with the remaining tablespoon of oil
then place on a pre-heated barbecue. Cook for about 5 minutes on
each side or until the juices run clear when a skewer is inserted in
the centre of the breast.You can lift the chicken with tongs once it
has seared with golden lines and turn each one at a different angle
to create a criss-cross pattern on the chicken.
Serve with the pasta salad.
9
Chargrilled
Chicken Breasts
Serves 4. Preparation time: 10 minutes
Marinating time: 1 hour
Grilling time: 10 – 12 minutes
Lamb Burgers
with Pimiento Salsa
I ciabatta loaf
4 boneless, skinless chicken breasts, each weighing
about 175g, 1 tbsp fresh chopped coriander
25g wild rocket, washed and drained to serve
lime wedges and red onion slices, to garnish
For the marinade:
Grated rind and juice of 2 limes, divided
2 tsp harissa paste
2 tbsp Filippo Berio Extra Virgin Olive Oil
Add panache to your barbecue meat
with one of these delicious ‘rubs’.
2-3 tablespoons roughly chopped fresh rosemary
1 tablespoon wholegrain or Italian-style
coarse grain mustard
Grated zest and juice of 1 lime
8 lamb loin chops or thick cutlets
Simply rub the mixture into the
surface of the meat at least 20
minutes before cooking.
If you don’t have time to make a rub
mixture, brush Filippo Berio Extra
Virgin Olive Oil on the meat before
barbecuing. If you prefer a milder
flavour, try Filippo Berio Olive Oil, or
Filippo Berio Mild & Light.
Salt and freshly ground black pepper
2 extra limes to serve
1. Blend together the oil, garlic, rosemary, mustard, lime
zest and juice and season to taste.
Recipe © Weber’s Fun and Easy Grilling Guide
Photo © Weber-Stephen Products Co 2002
2. Arrange the chops in a dish and coat with the
marinade. Cover and leave to marinate in the
refrigerator for 2 hours, turning occasionally.
Tuscan Rub
1 tsp black peppercorns
2 dried chillies
Serves 4
Preparation time: 25 minutes
Grilling time: 12 – 16 minutes
500g lean minced lamb, 1 shallot, very finely chopped
1 egg, 3 garlic cloves, crushed, divided
5. Brush the ciabatta chunks with olive oil and
barbecue over direct medium heat for 2 minutes
on each side.
Salt and freshly ground black pepper
6. Arrange the chicken in the ciabatta. Mix together
the remaining lime juice and olive oil with the
coriander, and drizzle over the meat.Top the
chicken with the remaining ciabatta pieces and
serve immediately with fresh rocket.
For the salsa:
Recipe © Weber’s Fun and Easy Grilling Guide
Photo © Weber-Stephen Products Co 2002
Serves 4
Preparation time: 10 minutes
Marinating time: 2 hours
Cooking time: 15 – 20 minutes
2 cloves garlic, crushed
2. Cut slits in the chicken breasts to allow the
marinade flavours to penetrate and arrange in a
single layer in a non-metallic dish.
4. Drain the chicken breasts and discard the
marinade. Barbecue over direct medium heat for
10 to 12 minutes, turning once, or until the breasts
are cooked through.
Rubs
with Garlic and Rosemary
4 tbsp Filippo Berio Extra Virgin Olive Oil
1. Cut the ciabatta loaf in half horizontally, then cut
each half into 4 chunks to make 8 pieces in total
3. To make the marinade, mix together the grated
rind and juice of one lime, the harissa paste and 2
tbsp of olive oil. Brush over both sides of the
chicken, cover and leave in the fridge to marinate
for 1 hour.
Lamb Chops
3. Place under a moderate grill or on the barbecue and
grill for 15-20 minutes according to taste, basting
occasionally with the marinade. If liked, halve the limes
and cook on the barbecue for a few minutes: they can
be served with the chops and extra juice squeezed
over (heating them helps release the juice).
A few salad leaves and sliced tomatoes to serve
1 tbsp fennel seeds
Sprig of Rosemary, chopped
2 large garlic cloves
Zest and juice of 1 lemon
Filippo Berio
Extra Virgin Olive Oil
Great on lamb or pork
Crush the peppercorns, chillies and fennel seeds with a pinch
of salt. Add the garlic, rosemary and crush together with the
lemon and olive oil.
4 small burger buns, to serve
5 tbsp Filippo Berio Extra Virgin Olive Oil
Spicy Caribbean Rub
2 tbsp red wine vinegar, 360g can of red pimientos,
drained and finely chopped
1 small mild red chilli, deseeded and finely chopped
1 cinnamon stick
2 tbsp Filippo Berio Olive Oil
2 tsp of allspice
1 tsp of ground nutmeg
1. Mix together the minced lamb, egg, shallot, 2 garlic cloves and
seasoning in a large bowl.
1 tsp cayenne pepper
1 tbsp fresh thyme leaves
2. Mould the lamb mixture by hand into four burger shapes and
barbecue over direct medium heat for 12 to 16 minutes, turning
once, or until cooked through.
The juice of 2 limes
Filippo Berio
Extra Virgin Olive Oil
3. To make the salsa, mix together the pimientos, the remaining garlic
clove and chilli, then put this into a bowl with the olive oil. Add
seasoning to taste.
10
4. Serve the burgers, together with a little salad and pimiento salsa, in
a bun that has been toasted over direct medium heat for 1 minute.
Great on Chicken
Crush the cinnamon stick well and then add the spices, thyme
and lime zest and juice. Add plenty of olive oil and season
with sea salt and ground black pepper.
Recipe and image © Filippo Berio UK
11
Tuna Niçoise
Barbecue Style
Aromatic Salmon
and Leek Parcels
Serves 4
Preparation: 10 minutes
Cooking: 15 minutes
4 salmon fillets, skinned, about 175g (6oz) each
Serves 4
Preparation time: 20 minutes
plus marinating time
Cooking time: 10 – 15 minutes
6 tbsp Filippo Berio Olive Oil
500g (1lb 2oz ) thick swordfish steaks
3 tbsp chopped coriander
1 large courgette
1 teaspoon medium hot curry powder
2 tbsp lemon juice
Wine Marinade:
see page 18
Salt, freshly ground black pepper
Tomato Salsa:
4 stems of cherry tomatoes on the vine
2 large vine-ripened tomatoes
2 medium leeks, trimmed
Serves 6
Preparation time: 45 minutes
Grilling time: 8 minutes
(Gas Direct medium heat / Charcoal Direct)
Niçoise dressing:
1 shallot, very finely chopped, 2 plump garlic cloves, crushed
8 tablespoons Filippo Berio Extra Virgin Olive Oil
3 tablespoons white wine vinegar, Salt, Freshly ground black
pepper, 225g baby spinach leaves
350g broad beans, shelled and blanched
350g fine green beans, trimmed and blanched
1 small cucumber, diced, 250g cherry tomatoes, halved
6 eggs, just hard-boiled, 6 tuna steaks, each weighing 175–200g
Swordfish Kebabs
Good pinch dried chilli flakes
1. Divide the leeks between 4 pieces of lightly oiled
foil, scatter over half of the coriander. Place a
salmon fillet on top of each and season.
2. Mix together the remaining oil, curry powder and
lemon juice and pour some over each steak,
allowing it to drizzle over the fish onto the bed of
leeks. Season with salt and freshly ground black
pepper, then fold the foil over and seal the
packages.
1. Cut the skin off the swordfish
then cut into 2.5cm (1") cubes.
Put into a bowl.
2. Add the wine marinade, stir
everything together then leave,
covered, in a cool place for 1 hour.
Put wooden skewers on a shallow
tray or dish, cover with water and
leave to soak.
3. Trim the courgette and cut in
half lengthwise, then into 2.5cm
(1") thick slices.
4. Make the salsa, chop the tomatoes
and pepper into small pieces, then
mix with the chilli flakes, spring
onion, olive oil and vinegar, season
to taste.Thread the fish and
courgettes on to the soaked
skewers and cook on the greased
rack of a preheated barbecue or
under a pre-heated grill for 10-12
minutes, turning and basting with
the marinade every 2-3 minutes.
Serve accompanied with the salsa
and a fresh green salad.
Orange pepper, deseeded
2 spring onions,
trimmed and
finely chopped
3 tbsp Filippo
Berio Extra Virgin
Olive Oil
1 tsp white
wine vinegar
3. Put the packages on the grilling rack of a
preheated barbecue and cook for 15 minutes, or
place on a baking tray and cook in
a pre-heated oven 200°C/400°F or Gas Mark 6.
Halfway, place the vine tomatoes on the barbecue
or in the oven and cook alongside the salmon.
Olive Oil, for brushing, 12 anchovy fillets, drained
24 black olives, Large handful of fresh basil leaves
Fresh crusty bread, to serve
4. Remove the packages and serve immediately with
the juices and scattering the remaining coriander
over the fish, and serve with the tomatoes.
1. To make the niçoise dressing: Put the shallot, garlic, olive oil, vinegar
and seasoning into a small bowl and whisk well. Put aside to let the
flavours develop.
2. Put the spinach leaves, broad beans, green beans, cucumber and
tomatoes into a large shallow bowl and toss well together. Pile onto
a large platter and put aside. Shell the hard-boiled eggs, cut into
halves or quarters and put aside.
3. Brush the tuna steaks with oil and season well. Barbecue over
Direct Medium heat for 6–8 minutes, turning once.This should give
you a steak that is cooked but slightly pink in the middle. Remove
and put straight onto the salad on the platter.
4. Put the egg halves around the edge of the salad and scatter with
the anchovy fillets and olives.Whisk the dressing again, drizzle over
the salad steaks and scatter with basil leaves. Serve with lots of
fresh crusty bread.
12
Recipe © Weber’s Fresh on the Grill
Photo © Weber-Stephen Products Co 2002
These can be served hot,
straight from the
barbecue, or do
as the eastern
Mediterraneans do, which is just as
delicious, and let them cool in their
packages and then serve them cold.
Recipe and image © Filippo Berio UK
Recipe and image © Filippo Berio UK
13
Sicilian Style Tuna with Salsa Verde
Serves 4
Marinating time: 1 hour
Preparation time: 15 minutes
Cooking time: 6 – 8 minutes
120ml (4fl oz) Filippo Berio Extra
Virgin Olive Oil
3 tbsp lemon juice
Salt and freshly ground black pepper
5 tbsp chopped parsley
4 tuna steaks
3 tbsp capers
Grated zest of 1 lemon
1 large garlic clove, chopped
3 anchovy fillets
1. In a shallow dish mix 3 tbsp of the
oil with half of the lemon juice and
1 tbsp of the chopped parsley.
Season with salt and pepper then
place the tuna steaks in the
marinade and turn them so they
are coated on each side.
Cover and refrigerate for 1 hour,
turning occasionally.
2. Rinse the capers and put into a
small food processor with the rest
of the oil, parsley, lemon zest, garlic
and anchovies. Pulse until the
ingredients become a thick paste.
3. Bring the tuna out of the fridge in
enough time to lose their chill
before cooking.To cook the tuna
steaks, lift them from the marinade
and place on a pre-heated barbecue,
hot enough to sear the fish for 3
minutes: do not move the fish until
the flesh begins to mark, otherwise
it will stick to the grill bars. Use a
fish slice to turn the steaks and
cook a further 2 minutes or until
well marked.
4. Serve the tuna topped with
the salsa.
Cook’s tip: Try this recipe with
swordfish steaks.
Monkfish in Pancetta
Recipe © Weber’s Sizzle and Swizzle
Photo © Weber-Stephen Products Co 2002
with Caper & Pine-Nut Dressing
Serves 4
Preparation time: 10 minutes
Grilling time: 8 minutes
4 monkfish fillets, each about 175g
Freshly ground black pepper
8 wafer-thin slices of pancetta
2 tbsp fresh flat leaf parsley, roughly chopped
For the caper and pine nut dressing:
2 tbsp pine nuts, 3 tbsp capers, drained and rinsed,
4 tbsp Filippo Berio Extra Virgin Olive Oil, 2 tbsp lemon juice
1. If using wooden or bamboo skewers, first soak four in cold
water for 30 minutes.
2. Season the fish fillets with freshly ground black pepper.Wrap
each fillet of monkfish with 2 slices of pancetta. Run a skewer
through the centre of the fillet, catching the pancetta at either
end to hold it in place. Put aside.
3. To make the dressing: heat a small, heavy-based pan and add the
pine nuts.Toss over a high heat for 1–2 minutes, until golden
and toasted. Remove from pan and put aside. Add the capers to
pan with the olive oil and lemon juice, and put aside.
4. Brush the pancetta-wrapped monkfish lightly with oil. Barbecue
the fish over Direct Medium heat for 6–8 minutes, turning once.
5. Meanwhile, warm the pan of dressing over a low heat. Season
with freshly ground black pepper and stir in the pine nuts.
6. Remove the skewers from the fish and arrange the fish on a
platter. Spoon over the warm dressing and scatter with the
chopped parsley.
Grilled Pepper
Bruschettas
Makes 16
Preparation time: 25 minutes
Cooling time: 25 minutes
2 large red peppers, 2 large yellow peppers,
4 tbsp Filippo Berio extra virgin olive oil
plus extra for basting, 1 tbsp balsamic vinegar,
1/2 tsp coarse sea salt, 3 tbsp fresh basil leaves,
snipped into strips, 225g of shaved pecorino or
Parmesan cheese
For the Bruschetta:
16 slices of crusty rustic Italian bread 1.5mm thick
3 tbsp of Filippo Berio Olive Oil
2 cloves garlic, 1/2 tsp coarse sea salt
1. To prepare the peppers: brush them with the oil and
grill the whole peppers over direct heat, until fully
charred on the outside – about 25 mins – turning
approximately every 4 - 5 mins.Transfer to a
shallow dish and cover with clingfilm. Leave to cool
for an additional 25 mins.
2. Uncover the dish and scrape off the skin with a
paring knife (don’t worry if some of it remains).
Continue to remove the inner ribs, seeds and stem.
Slice the peppers into long strips 2.5 cm wide and
lay them out on a platter.
3. Drizzle the olive oil and balsamic vinegar over the
top of the peppers, then sprinkle salt and basil over
the top. Finish by scattering the cheese on top.
4. To make the bruschetta: brush the bread slices with
olive oil and grill over direct heat until browned about 2 to 4 minutes - turning once halfway
through. Place the slices on their sides on a platter.
Cover loosely with a cloth and leave to cool. Rub
one side of each with garlic, drizzle with olive oil
and sprinkle with salt.
14
Recipe and image © Filippo Berio UK
Recipe © Weber’s Fresh on the Grill
Photo © Weber-Stephen Products Co 2002
5. To serve, divide the bruschettas and strips of
peppers between 8 plates.
15
Grilled Vegetable Couscous Salad
Moroccan
Chilli Marinade
Serves 4 as a main course or 8 as a starter
Preparation: 20 minutes. Cooking: 15 – 20 minutes
250g (9oz) couscous
300ml (1⁄2pt) hot vegetable stock
Cook's Tip:
1 red and 1 yellow pepper, deseeded and cut into chunks
The longer the better as far as
marinating is concerned: you can
even prepare and refrigerate
overnight. After 24 hours, the
meat will have a fantastic flavour.
2 medium courgettes, trimmed and thickly sliced
2-3 small red onions, peeled and quartered
3 tbsp freshly chopped coriander
2 tbsp tomato puree
4 tbsp lemon juice
1
⁄2 tsp cayenne pepper
2 tsp ground cumin
Salt and freshly ground black pepper
1. Put the couscous into a large bowl, pour the hot stock over,
stir then leave to stand until cold. Meanwhile, put all the vegetables
into a bowl, add 2 tbsp of the olive oil and toss together.
2. Heat a griddle pan and add a layer of vegetables, cook over a high
heat until charred on the edges, remove to a plate then cook the
rest of the vegetables in the same way.
large handful of fresh coriander, chopped
1 small onion, very finely chopped
1 red chilli, deseeded and finely chopped
2 plump garlic cloves, crushed
8 tablespoons Filippo Berio Olive Oil
1 lemon, juice only
Sea salt
Freshly ground black pepper
Spicy Marinade:
Marinata Piccante
Pour the olive oil into a large bowl, add the Worcestershire
sauce, lemon juice and a dash of Tabasco and season with salt.
Whisk well to mix.
Marinate meat for 2 hours.
5 tbsp Filippo Berio Olive Oil, Juice of 1 lemon
16
Use as a marinade for chicken and fish.
1. Pre-cook the potatoes either in the oven at
200C/400F/Gas 6 for about 40 minutes until almost
tender or alternatively cook them in the microwave
for about 8-10 minutes.
2. Rub the outside of the potatoes with plenty of olive
oil and sprinkle on all sides with salt and pepper.
3. Wrap each potato tightly in triple thickness of foil
and then place either amongst the coals of a
medium hot barbecue and cook for another 30-40
minutes or place on the grill rack and cook for
about 40 minutes, turning them so they cook evenly
and don’t burn.
4. To serve, unwrap the potatoes, cut them open and
serve with either butter, grated cheese, or a
mixture of olive oil
and herbs.
Serves 4.
Preparation time:
5 minutes
Juice of 1 lemon, Dash of Tabasco sauce and salt
2. Arrange the meat, chicken, fish or vegetables in a single
layer in a large shallow dish and pour over the marinade.
Cover and leave to marinate in the refrigerator for about
1 hour (fish for only about 30 minutes).
4 large baking potatoes, sea salt, Filippo Berio
Extra Virgin Olive Oil
Houmus
3 tbsp Worcestershire sauce
Suitable for red or white meat.
Recipes and images © Filippo Berio UK
3. Whisk the remaining oil with the rest of the dressing ingredients.
Fork through the couscous until fluffy then add the dressing and
mix well until all the grains are coloured from the dressing. Add
the cooled vegetables and coriander, then toss together and serve
at room temperature.
400ml (14fl oz) Filippo Berio Olive Oil
1. Heat a small heavy-based pan on the hob and add the
cumin seeds. Shake them around for a few seconds until
their aroma rises. Remove from the heat and crush
roughly using a mortar and pestle. Put the seeds into a
bowl with the coriander, onion, chilli, garlic, oil and lemon
juice. Add salt and pepper to taste and mix all the
ingredients together well.
Serves 4. Preparation time: 5 minutes
Cooking time: 1hr – 1hr 10 minutes
Harissa Style Dressing:
120ml (4fl oz) Filippo Berio Extra Virgin Olive Oil
1 teaspoon cumin seeds
Baked Potato
1 (400g) can chick peas, drained and 2-3tbsp juice
reserved; 1 garlic clove, crushed; juice of 1 lemon;
8 tbsp Filippo Berio Gusto Fruttato Extra
Virgin Olive Oil; 3 tbsp tahini paste; pinch of
cayenne pepper.
White Wine Marinade:
Marinata Al Vino Bianco
1. Reserve a few chick peas for garnish. Place
remainder in a food processor with the garlic,
lemon juice, oil and tahini paste. Season well. Blend
on the pulse setting until a grainy puree is formed
adding the reserved juices from the can
as necessary.
1 shallot, peeled and finely chopped
1 clove garlic, crushed, 200ml (7fl oz) dry white wine
Salt and pepper
Place the shallot and garlic in a bowl, add the wine, olive oil and
lemon juice, and season with salt and pepper. Whisk together.
Recipes and images © Filippo Berio UK
2. Spoon into a bowl, scatter over the reserved chick
peas, drizzle over a little extra oil and a pinch more
cayenne pepper. Serve with pitta
17
bread and crudités.