HARRISON OSTERFIELD | GRILL THE GUEST 🔥

This week, I’m joined by actor Harrison Osterfield for a proper BBQ, a few drinks and a chat about life on and off the screen. Harrison tells us all about his upcoming film Pressure, starring Brendan Fraser and Andrew Scott. Based on the incredible true story of the meteorologist who played a crucial role in planning the D-Day landings during World War II, Harrison gives us a behind-the-scenes insight into making the film and what it was like working alongside some of Hollywood’s biggest names. We also hear about Harrison’s acting debut in Catch-22, including being starstruck by George Clooney. And, of course, no episode of Grill the Guest would be complete without some serious BBQ action. This week we’re cooking up grilled chicken with a homemade peri peri sauce, served with a creamy potato salad and fresh green salad. But there’s one question we need to answer… Can Harrison handle the heat? Recipe: Grilled Chicken with Peri Peri Sauce Ingredients 1 whole chicken (deboned) 1 tbsp smoked paprika 1 tbsp vegetable oil 200g butter 6 crushed garlic cloves 4 sprigs of rosemary For the Sauce 1 white onion 2 tbsp vegetable oil 3 garlic cloves 1 red chilli 1 tbsp tomato puree 1/2 tbsp smoked paprika Pinch of chilli flakes 100ml white wine 1 chicken stock cube 300ml water 1 lemon zested 20g butter 1 tsp red wine vinegar Salt and pepper Method Chop the onion and sweat in a medium saucepan with the vegetable oil and a pinch of salt. Cook on a medium to low heat for 5 minutes. Slice the garlic and chilli and add it into the pan and cook for 1 minute. Add in the tomato puree, smoked paprika and chilli flakes and cook for 1 minute. Add in the wine, stock cube, water and lemon zest and simmer for 20 minutes. Add in the cold butter and blend until smooth. Taste and season with salt, pepper and red wine vinegar. Preheat the grill. Place the butter, garlic, rosemary into the tray and place on the grill for the butter to melt and infuse. Turn the chicken skin side down and sprinkle over the smoked paprika and season with salt and pepper. Turn the chicken over and pat the skin dry with kitchen roll. Rub the vegetable oil over the skin and season with salt and pepper. Place on the grill and cook until the chicken skin is golden brown and crispy. Flip the chicken and cook on the underside for 5 minutes. Lay the chicken into the infused butter and cook until the internal temperature reaches 70 degrees celsius. Leave to rest for 10 minutes and then carve up and serve. A Camera Operator - Mikey Sneddon B Camera Operator - Sam Hockley Editor - Clark Stewart Animator - Oscar Jacques Theme Song - Monty Havers Kitchen by Whistler Grills If you enjoyed the episode, don’t forget to like, subscribe and let me know who you’d like to see on Grill the Guest next!