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Posts Tagged ‘Barbecue’

BBQ Drumsticks

Posted in Barbecue, Chicken, Food, Gluten-free, tagged , , , , , , , , on 29 January 2024| 3 Comments »

Who doesnt love a chicken drumstick? These ones have a delicious Spanish inspired marinade. Serve with some alioli if you like.

Wine suggestion: when choosing wines to go with dishes we often start with the idea that the origin of the dish lends itself to similar wines, in this case Spain. So on this note we went for Edetària’s via Edetana Red which is a joyful and deep expression of Garnacha Fina and Garnatxa Peluda, two very closely related varieties of Grenache. It has both a purity and freshness alongside an earthiness and rounded, velvety spices; medium bodied so it didn’t overwhelm the chicken and worked alongside the marinade. An interesting aside, the very rare Garnatxa Peluda found only in Terra Alta is also called “Hairy Grenache” as the leaves are velvety.

BBQ Drumsticks – serves 4

  • 8 chicken drumsticks
  • lemon wedges, to serve

For the marinade:

  • 50ml olive oil
  • 4 cloves of garlic, crushed
  • 4 bay leaves
  • 1 tsp dried oregano
  • 1 tsp chilli flakes
  • 1 tsp black peppercorns, lightly crushed
  • 100ml fino sherry
  • salt

Mix all the marinade ingredients together and add plenty of salt.

Add the drumsticks and rub the marinade in with your hands. Cover and leave in the fridge overnight or for at least 3 hours.

Remove the chicken from the fridge an hour before you want to cook it. Brush the marinade off the chicken and reserve it for later.

Prep your barbecue to allow for indirect and direct cooking. Put the chicken pieces over the indirect heat to start and cover with a lid. Allow to cook for 30 minutes, turning regularly.

Move the chicken onto the direct heat and cook for another 15-20 minutes until cooked through and nicely charred. Baste often with the reserved marinade.

Serve with the lemon wedges and some alioli if you like.

(Original recipe from The Hairy Bikers’ Mediterranean Adventure by Si King & Dave Myers, Seven Dials, 2017.)

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Pork & Chorizo Burgers with Sherry Onions & Manchego

Posted in Barbecue, Food, Pork, tagged , , , , , , , , , on 10 December 2023| 1 Comment »

It’s getting colder but we’re determined to keep barbecueing anyway. These burgers are worth making for the onions alone, and the burger is something else too!

Wine Suggestion: a lighter, fruit forward red with a bit of tannin structure. We love some of the still wines from the Douro in Portugal and Quinta de la Rosa’s DouRosa red is a gem. Just 12.5%abv but full of flavour and with lovely depth, length and fine tannins.

Pork & chorizo burgers with sherry onions & manchego – serves 4

  • 500g pork mince
  • 250g fresh chorizo, skinned and finely diced
  • 2 cloves of garlic, crushed
  • a handful of flat-leaf parsley, chopped
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 25g butter
  • 2 large onions, sliced
  • 75ml dry sherry e.g. Oloroso
  • 175g manchego cheese, sliced
  • 4 x burger buns
  • rocket, to serve

Put the pork, chorizo, garlic, parsley, and paprika into a large bowl. Season with a salt (not too much) and plenty of black pepper then pound with your hands until well combined. Shape into 4 balls, then press these down to make burgers about 1 cm thick. Put the burgers into the fridge until you’re ready to cook them.

Next, make the onions. Put a large deep saucepan over a low heat and add the oil and butter. When the butter has melted, tip in the onions and a little salt and pepper. Cook very gently for at least 30 minutes, stirring occasionally. Pour in the sherry and allow to reduce for another 15 minutes or so.

Light your barbecue and if you have one put a fireproof hot plate or frying pan on to warm up (if you cook the burgers on a hot plate you won’t lose any bits through the grill). When it is really hot, add the burgers and press down with a fish slice. Cook for a couple of minutes, then turn and grill the other side for a minute before turning again. Top with the manchego slices and a good spoon of onions, then shut the lid and cook for another couple of minutes.

Lightly toast the burger buns, and add a handful of rocket to each. Add a burger and serve.

(Original recipe from Seared by Genevieve Taylor, Quadrille, 2022.)

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Barbecued Cabbage with Garlic, Chilli and Dill Butter

Posted in Barbecue, Food, Gluten-free, Side dish, tagged , , , , , , , , , , , , , , , on 3 October 2023| Leave a Comment »

Typing this recipe to the sound of lashing rain and howling wind but better weather is coming and you might be inspired to barbecue a cabbage. You will be very glad you did.

Barbecued cabbage with chilli and garlic butter – serves 2 as a side

  • 1 pointed/hispi cabbage, cut into 4 wedges
  • 2 tbsp olive oil

FOR THE DRESSING:

  • 1 long shallot, peeled and finely chopped
  • 1 red chilli, halved, desseded and finely sliced
  • 3 cloves of garlic, peeled and crushed
  • 50g butter
  • ½ tsp flaky sea salt
  • a small bunch of dill, fronds roughly chopped

Brush the cut surfaces of the cabbage wedges with the olive oil, then set them cut-side down on a very hot barbecue to char for about 4 minutes. Turn to char the other cut surface for 4 minutes, then set the wedges on the rounded sides for a final 4 minutes. Remove to a platter and sprinkle with flaky sea salt.

Meanwhile, combine the shallots, chilli and garlic with the butter and put over a low heat to melt the butter and lightly cook the vegetables. Cook for about 12-14 minutes or until the shallots are soft and translucent. Remove from the heat and mix in the salt and chopped dill. Pour the butter dressing over the warm cabbage and serve.

(Original recipe from Chasing Smoke: Cooking Over Fire Around the Levant by Sarit Packer and Itamar Srulovich, Pavilion, 2021.)

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Barbecue Lamb with Tomato & Capers

Posted in Barbecue, Food, Gluten-free, Lamb, tagged , , , , , , , , , , , , , , on 22 September 2023| Leave a Comment »

It’s last chance saloon if you want to cook this dish before both the tomatoes and weather turn rubbish. The marinade is added after you cook the lamb.

Wine Suggestion: We think barbecued lamb goes really nicely with Cabernet Franc, so a good excuse to open a bottle of our favourite wine: Chateau du Hureau’s Saumur-Champigny “Tuffe”.

Barbecue Lamb with Tomato & Capers – serves 6

  • 1.5kg butterflied leg of lamb

FOR THE MARINADE:

  • 3 tomatoes, diced
  • 2 large shallots, finely chopped
  • 1 tbsp capers, rinsed
  • a small bunch of parsley, chopped
  • a small bunch of mint, chopped
  • a small bunch of basil, chopped
  • 1 lemon, juiced
  • 2 tbsp olive oil

Mix the ingredients for the marinade together, keeping a small handful of herbs aside to garnish at the end.

Get your barbecue going and wait until the flames have died down. Move the coals to the sides and put a drip-tray in the middle, then BBQ the lamb for 20 minutes on each side.

When the lamb is cooked to your liking, set it on a platter and spoon over the marinade. Cover loosely with foil and leave to rest for 20 minutes. Slice and serve with the marinade and the rest of the herbs.

(Original recipe by Adam Bush & Janine Ratcliffe, Olive Magazine, August 2017.)

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Barbecued Little Gems with White Beans & Tahini

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , , , , on 8 August 2023| Leave a Comment »

Gill Meller is a master of salads (among other things) and this one is no exception. We’ll also definitely be barbecuing more lettuce after trying this.

Barbecued little gems with cucumber, white beans and tahini – serves 8 as a side

  • 3 tbsp extra virgin olive oil
  • 2 garlic cloves, peeled and grated
  • 1 x 400g tin of butter beans, drained
  • juice and zest of 1 lemon
  • 2 tbsp tahini
  • 4 tbsp natural yoghurt
  • 2 tbsp chopped flat-leaf parsley leaves
  • 4 little gem lettuces, halved, washed and patted dry
  • 1 medium or 2 small cucumbers, halved lengthways and cut into 1.5 cm slices
  • a small bunch of chives, finely chopped and a few left whole to garnish

Light your barbecue.

Heat 1 tbsp of the olive oil in a medium frying pan over a medium-high heat, then add the garlic and fry for about 30 seconds, then add the white beans and lemon zest. Stir to combine and cook for another minute or two to warm through the beans. Stir in the tahini, yoghurt, lemon juice and parsley, and 2 tbsp of water. Cook for another minute or two, until a spoonable consistency. Add a bit more water if it’s too thick, then remove from the heat.

Season the little gems with salt and pepper and drizzle with 1 tbsp of oil. Place over the hot barbecue with the cut sides down and grill for 5-10 minutes on each side – they should be softened, and starting to caramelize and char. Place on a platter when done.

Warm the bean and tahini dressing through and stir well, then spoon it over the lettuce. Scatter over the cucumber, sprinkle with chives, then drizzle with the rest of the oil and season everything with salt and pepper. Serve.

(Original recipe from Gather by Gill Meller, Quadrille Publishing, 2017.)

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Barbecued Peaches & Runner Beans

Posted in Barbecue, Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , , on 6 August 2023| Leave a Comment »

Inspired by a gift of some runner beans from a friend’s allotment, plus we just had to buy the fresh peaches we stare at everytime we walk past the veg shop. Once cooked it looks less vibrant than the flavours suggest – an excellent way to cook both the beans and peaches and a great combo. Delicious with some barbecued pork chops.

Barbecued peaches and runner beans – serves 4

  • 400g runner beans, peel both sides with a vegetable peeler to remove the stringy bits, then trim both ends and halve widthways at an angle
  • 3 tbsp olive oil
  • 2 ripe but firm peaches, cut into ½ cm thick slices
  • 5g mint leaves, roughly torn
  • ¾ tbsp lemon juice
  • 80g creamy goat’s cheese, we used marinated St Tola, broken into 4cm pieces
  • 20g ready-roasted and salted almonds, roughly chopped
  • ¾ tbsp runny honey

Toss the beans with 2 tbsp of the olive oil and ½ tsp of flaky salt. Cook the beans on a hot barbecue (ideally on a griddle pan so you don’t lose any through the bars) for 3-4 minutes on each side or until you get good grill marks and they are almost cooked through. Transfer to a bowl and cover with a plate. You can leave them now for 5 to 10 minutes, depending on how soft you like them, they will be more crunch at the shorter time but we like them soft.

Drizzle 1 tbsp of oil over the peach slices and toss to coat. Grill for 1-2 minutes on each side, until you get nice grill marks.

Toss the beans and peaches together in the bowl with the mint, then transfer to a serving dish. Sprinkle over the lemon juice and some flaky salt and black pepper. Scatter over the the goat’s cheese and almonds and finish with a drizzle of honey.

(Original recipe from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage, Ebury Press, 2020.)

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BBQ Chicken & Corn Salad with Chipotle Yoghurt Dressing

Posted in Barbecue, Chicken, Food, tagged , , , , , , , , , , , , on 4 August 2023| 2 Comments »

Yes, we know it’s like November outside but here’s a barbecue recipe for the next time the sun shines.

Wine Suggestion: We think the smokiness of Chipotle works well with the gentle and velvety spices of Grenache, or blends with this the dominant grape. From Jesus Romero in the obscure central Spanish village of Teruel is his Rubus which is grown on old terraced vineyards. A project of rediscovering and unearthing an old Roman tradition in an area depopulated and abandoned during the Spanish civil war. Bravo for the effort and idea, and bravo for the delicious wine: minimal intervention, just careful guidance to an expressive and joyous fruit.

BBQ Chicken & Corn Salad with Chipotle Yoghurt Dressing – serves 4

  • 1 tbsp smoked paprika, plus ½ tsp
  • 1 tsp dried oregano
  • 1 tsp chipotle paste, plus 1 tsp
  • ½ tsp cinnamon
  • 2 cloves of garlic, crushed
  • 2 limes, 1 zested and juiced, cut the other into wedges to serve
  • 3 tbsp olive oil, plus extra for frying
  • 6 chicken thigh fillets
  • 150g natural yoghurt
  • 2 tsp honey
  • 2 corn cobs, husks removed
  • 2 little gem lettuces, halved and leaves separated
  • 1 x 400g tin black beans, drained and rinsed
  • 200g cherry tomatoes, halved
  • 2 avocados, cut into chunks
  • 2 corn tortilla wraps
  • a small bunch of coriander, leaves picked and roughly chopped

Mix the parika, oregano, 1 tbsp chipotle paste, cinnamon, garlic, lime zest and 2 tbsp oil in a bowl with some seasoning. Pour this mixture over the chicken thighs, then cover and chill for a few hours or overnight.

Get your barbecue ready for cooking, or heat a griddle pan over a high heat.

Mix the yoghurt, lime juice, 1 tbsp olive oil, ½ tsp paprika, 1 tsp chipotle paste and the honey with a pinch of salt, set aside.

Brush the corn cobs with a little oil, then cook it and the chicken on the barbecue (or griddle) for about 10 minutes, turning often, until cooked through.

Transfer the chicken and corn to a plate and cover to keep warm.

Arrange the lettuce, beans, tomatoes and avocado on a large platter.

Cut the tortilla wraps into strips and heat a drizzle of oil in a frying pan. Fry the strips until crisp and golden, then drain on kitchen paper. Sprinkle with salt.

Slice the cooked chicken into strips and cut the corn from the cobs. Add the chicken and corn to the salad, then drizzle over the dressing and any juice from the chicken. Toss everything gently together. Scatter over the coriander and tortilla strips, and serve with the lime wedges on the side.

(Original recipe from BBC Good Food)

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Barbecue Halloumi, Potato and Jalapeños with Sour Cream

Posted in Barbecue, Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , , , , , on 8 July 2023| Leave a Comment »

Sometimes it’s nice to cook the sides on the barbecue too. These skewers are tasty and could even be a main course with some salad.

Barbecue halloumi, potato and jalapeños with sour cream – serves 4

  • 1 x 225g packet of halloumi cheese, cut into 3cm pieces
  • 500g baby new potatoes, boiled until tender
  • 2 jalapeño chillies (or other green chillies), cut into pieces and seeds discarded
  • 1 large red onion, cut into pieces
  • 3 tbsp olive oil, plus more to serve
  • 1 tsp paprika
  • 1 lemon, quartered
  • 150g sour cream
  • chilli flakes, to serve

Put the halloumi, cooked potatoes, jalapeños and onion into a large bowl. Add the olive oil, paprika and juice from 2 of the lemon quarters. Season with salt and member and toss gently with your hands.

Thread everything onto metal skewers and cook on the barbecue for 5-10 minute, turning, until golden and lightly charred.

Grill the extra lemon quarters on the barbecue while the skewers are cooking.

Season the sour cream with a good pinch of salt.

Transfer the skewers to a platter and drizzle with the sour cream. Trickle over some olive oil and the juice from the barbecued lemons, then sprinkle with a few chilli flakes.

(Original recipe from Camper Van Cooking by Claire Thompson, Quadrille, 2021.)

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Pork and Asparagus Kebabs

Posted in Barbecue, Food, Gluten-free, Pork, tagged , , , , , , , , , , , , on 27 June 2023| Leave a Comment »

After such a long, cool and wet Spring we are finally having sunny weather in Ireland and so we’re cooking anything over fire … on sticks … and lots of salads. Long may it last!

Wine Suggestion: If you’re having this as a starter we’d highly recommend a good, dry Oloroso like the Bodegas Hidalgo Oloroso Faraon which is nutty, smokey, round and honeyed on the nose, but with an enveloping roundness and richness on the palet, despite being bone dry. Very savoury and great with food.

Pork and Asparagus Kebabs – serves 4

  • 500g pork fillet, cut across the grain into ½ cm thick slices
  • 1 clove of garlic, finely chopped
  • 1-2 tsp smoked paprika
  • 3 tbsp olive oil
  • 250g asparagus, woody ends snapped off and cut into thirds (don’t buy the very skinny stuff for this as it will be difficult to thread onto the skewers)
  • 1 bunch of scallions, sliced into thirds

Put the pork into a large bowl, then add the garlic, smoked paprika, olive oil and sherry vinegar, then stir well to coat. Cover and put into the fridge for an hour or two, then stir in the asparagus and scallions to coat in the marinade.

Thread pieces of pork, aspargus and scallion onto skewers.

Prepare your barbecue for direct cooking, then place the skewers directly over the heat and cook for about 10 minutes, turning a couple of times to ensure they brown and cook through.

(Original recipe from Foolproof BBQ by Genevieve Taylor, Hardie Grant: Quadrille, 2021.)

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Barbecued Chicken with Coconut & Soy

Posted in Barbecue, Chicken, Food, tagged , , , , , , , , , , , , on 17 June 2023| Leave a Comment »

Cooking a whole chicken on the barbecue can be a bit tricky but it is much easier if you spatchcock the chicken. This is quite easy and we do this ourselves; cutting out the backbone with poultry shears and then turning over and flattening out by pushing down on the breast. There are plenty of videos online to help, or just ask your butcher to do it, they never mind.

A temperature probe is also an essential piece of kit when barbecuing all meat as its the best way of determing if the meat is cooked underneath any charring. They are relatively inexpensive, but a worthwhile investment. There’s a reason professionals use them and they help remove the risk of being under-done. Cooking over fire (or gas) is inexact and using the probe has meant that any timings are just a guide; sometimes the dish is done early as it’s hotter than last time, or takes more time than planned. The probe can help you get this right.

We served this sesame sticky rice and and a Thai salad.

Wine Suggestion: As it’s summer barbecue time, a good Provençal rosé, the Love by Léoube, was opened to great success. With the thai aromatic flavours and chilli you need to avoid to much tannin especially, but with charry barbecue chicken a bit of body is still needed which these rosés give, despite their light colour and freshness. The hints of gentle strawberry and raspberry flavours really picked up on the mint and lime too.

Barbecued chicken with coconut & soy – serves 4

  • 2kg free-range chicken
  • 1 tbsp olive oil
  • 200g tin coconut milk (you can buy little tins or just use half a regular tin and freeze the rest for later)
  • 1 clove of garlic, finely chopped
  • 2 tbsp soft brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • zest and juice of 1 lime
  • a few sprigs of mint, leaves chopped
  • 2 red chillies, chopped

You need to get your barbecue ready for both direct and indirect cooking (i.e. hot coals on one side only).

Slash the breast and legs of the chicken with a sharp knife.

Rub the chicken with olive oil and season well with salt and pepper.

Lay the chicken on the indirect side of the barbeuce. Put something heavy on top to weight it down, we used a cast-iron frying pan, then shut the lid and leave to cook for 45 minutes. Rotate the chicken a couple of times to make sure it cooks evenly but keep the skin-side up.

Mix the coconut milk, garlic, sugar, soy sauce, fish sauce and lime zest together to make a baste for the chicen.

Once the initial 45 mintues is up, turn the chicken skin-side down and cook for another 10 minutes, with the lid on.

Now move the chicken over the coals to cook over a direct heat and start basting with the coconut mixture. Keep basting and turning for 10 to 15 minutes or until nicely browned and cooked through. A probe should read 74C.

Chop the cooked chicken into large pieces, then squeeze over the lime and scatter over the mint and chilli.

(Recipe inspiration from Foolproof BBQ by Genevieve Taylor, Hardie Grant: Quadrille, 2021.)

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Balsamic Pork Kebabs + Lemony Pork Kebabs

Posted in Barbecue, Food, Gluten-free, Pork, tagged , , , , , , , , , , , , , , on 4 May 2023| Leave a Comment »

Two kebabs for the barbecue with their respective sauces. We couldn’t decide which one to do, so we halved each recipe and made both. A meat probe is great for checking that barbecued meat is cooked – you are looking for 63C for medium or 71C for well done. You can buy a good-quality pesto if you don’t want to make your own.

Lemony pork kebabs with feta & pepper sauce, makes 6-8 kebabs

  • zest and juice of 2 lemons
  • 4 tbsp olive oil
  • 2 cloves of garlic, crushed
  • a handful of thyme sprigs, roughly chopped
  • 1.2kg pork leg, diced
  • 2 red peppers, diced

FOR THE FETA AND RED PEPPER SAUCE:

  • 2 red peppers
  • 200g feta
  • ½-1 tsp chilli flakes
  • 3 tbsp olive oil

Mix the lemon zest and juice, olive oil, garlic and thyme together. Sesaon with salt and pepper, then add the pork and stir well. Cover and refrigerate for 12-24 hours.

When ready to cook get a barbecue ready for both direct and indirect cooking.

Put the whole peppers for the sauce directly over the fire and char the skins all over until blackened. Transfer to a bowl and cover with cling film, then leave for a few minutes or until cool enough to handle. Rub off the skin and discard the stems and seeds. Put the pepper flesh into a food processor with the feta, chilli flakes and olive oil, season, then blend to a purée. Transfer into a bowl and set aside.

Thread the pork and pepper pieces onto skewers. Set onto the barbecue, slightly away from the fire so they cook over a medium heat for 15-20 minutes.

Serve with the feta and red pepper sauce.

Balsamic pork kebabs with pesto dressing, makes 8 kebabs

  • 4 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 tbsp brown sugar
  • 3 cloves of garlic, crushed
  • 1 tsp smoked paprika
  • 1.2kg pork leg, diced
  • a bunch of scallions, cut into 4cm lengths

FOR THE PESTO (or use good-quality shop-bought pesto)

  • 50g pine nuts, toasted
  • 30g basil, leaves and stems, roughly torn
  • 40g Parmesan, grated
  • 6 tbsp olive oil
  • juice of ½ lemon
  • 1 clove of garlic, crushed

Mix the balsamic, olive oil, brown sugar, garlic and smoked paprika together in a bowl. Season with salt and pepper, then stir in the pork pieces. Cover and put into the fridge for 12-24 hours.

To make the pesto, tip the pine nuts, basil, Parmesan, olive oil, lemon juice, garlic and a little salt into a food processor and blend to a purée. Scrape the pesto into a bowl and set aside.

When ready to cook get the barbecue prepped for direct and indirect cooking.

Thread the pork and scallions on to skewers. Set onto the barbecue, slightly away from the fire so they cook over a medium heat for 15-20 minutes.

Serve with the pesto on the side.

(Original recipes from Seared by Genevieve Taylor, Hardie Grant: Quadrille, 2022).

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Bavette Steak with Black Lime & Maple Butter

Posted in Barbecue, Beef, Food, tagged , , , , , , , , , , , , , on 27 October 2022| Leave a Comment »

A delicious steak recipe from Mezcla by Ixta Belfrage. Ixta fries the steak in a pan over a high heat, we used a barbecue – fabulous flavours either way. You will need to grind about 3 black limes to get enough for the marinade and the butter.

Wine Suggestion: Thanks to our friends Tim & Mick, who’ve been travelling recently, we had an excellent Öküzgözü from Turkey which was regal, refined, and a delightful surprise. We wish we could remember the name of the winery as we forgot to take a picture and the bottle recycling was done the next day before we remembered! Full of black cherry, raspberry, and dark mulberry flavours; this was complex and had layers of dark chocolate, licorice, leather, tobacco, cloves, and something slightly herbal and minty, but we couldn’t put our finger on what.

Bavette steak with black lime & maple butter – serves 4

  • 500g bavette steak, cut into 3 equal pieces
  • 300g ripe tomatoes
  • ½ red onion
  • 1 lemon, cut into wedges, to serve

FOR THE MARINADE:

  • 1 tsp fine salt
  • 3 tbsp olive oil
  • 1 tsp Urfa chili flakes (we used a mixture of smoked paprika and aleppo pepper)
  • 1½ tsp ground black lime
  • about 50 twists of black pepper

FOR THE SOY AND MAPLE BUTTER:

  • 40g ghee or unsalted butter
  • 1 tbsp soy sauce or tamari
  • 2½ tsp maple syrup
  • ½ a small clove of garlic, finely grated
  • ¾ tsp ground black lime
  • ¾ tsp Urfa chilli flakes (see above)

Pat the steak dry and put into a large bowl. Add all the marinade ingredients and rub into the steaks. Leave aside for 10 minutes or up to 1 hour (you can do this further ahead and leave in the fridge but make sure you bring them back to room temperature before cooking).

Get your barbecue very hot, then sear the steaks for 2 minutes on each side, you want them dark brown on the outside but rare in the middle. Transfer to a warm plate and rest for 8 minutes, turning over halfway.

While the steaks are resting, slice the tomatoes and onions and arrange on a platter. Sprinkle with ½ tsp flaked salt.

Melt the ghee in a small saucepan over a medium heat. When it is melted and hot, remove from the heat and stir in the soy sauce, maple syrup, garlic, black lime and chilli flakes.

Slice the bavette against the grain and arrange over the onions and tomatoes. Sprinkle with some sea salt, then spoon over the soy and maple butter and serve with the lemon wedges on the side.

(Original recipe from Mezcla by Ixta Belfrage, Ebury Press, 2022.)

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BBQ Keema Venison

Posted in Barbecue, Food, Gluten-free, tagged , , , , , , , , , , , , , on 24 October 2022| Leave a Comment »

This is fun to cook outside over fire but you can of course cook it on the hob too if you’re feeling less adventurous. Weather dependent though … we had a gap in the rain in Ireland and seized the day.

Wine Suggestion: Inspired by Jono’s trip to visit producers in California we opened a Cline Vineyards Pinot Noir from the Petaluma gap in Sonoma. Inexpensive for a Pinot, and yet so well balanced from the cooling fogs pouring in from the pacific, this is food friendly, open and joyful. At no point does this feel too heavy for the food and has the right amount of juicy fruit to complement the barbecue-smokey flavours.

FOR THE SPICE MIX:

  • 1 tsp coriander seeds
  • ½ tsp black peppercorns
  • 1 tbsp cumin seeds
  • ½ tsp ground turmeric
  • ½ cinnamon stick, broken up
  • 2 cloves
  • 3 black cardamom pods, crushed
  • 2 bay leaves

FOR THE KEEMA:

  • 3 tbsp veg oil or ghee
  • 500g venison mince
  • 1 onion, diced
  • 4 cloves of garlic, finely chopped
  • 2 cm piece of ginger, finely chopped
  • 200ml water
  • 2 tomatoes, roughly chopped
  • 3 long green chillies, finely sliced
  • 100g peas
  • 2 tbsp roughly chopped mint
  • 2 tbsp roughly chopped coriander

FOR THE CORIANDER AND GARLIC YOGHURT

  • 150m natural yoghurt
  • 2 small cloves of garlic, finely grated
  • 1 tsp finely chopped coriander stalks

TO SERVE:

  • nann breads
  • mango chutney or lime pickle (optional)

Put all of the spice mix ingredients into a dry frying pan with the bay leaves and toast over a medium heat for a few minutes until fragrant. Remove from the heat and leave to cool, then crush to a fine powder.

Put a large fire-proof pan over the hot embers of your fire and add the oil or ghee. If you’re cooking inside use a large deep frying pan or shallow casserole. When hot, add the venison mince and cook for 10-15 minutes, stirring, until well browned and almost crispy.

Add the onion and cook for another few minutes until softened, then stir in the garlic and ginger and cook until fragrant. Stir in 3 tbsp of the spice mix and continue cooking for another minute.

Pour in the water and bring to a simmer. Simmer until the liquid is reduced by half.

Meanwhile, mix the ingredients for the yoghurt together in a small bowl and season with salt and pepper.

Add the chopped tomatoes chillies and peas and warm through. Season with salt and pepper and stir through the herbs.

Serve with warm naan breads and Indian chutneys or pickles.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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Barbecued Buttermilk Chicken, Charred Broccoli, Mozzarella, Tomato, Basil & Pine Nuts

Posted in Barbecue, Chicken, Food, tagged , , , , , , , , , , , , on 2 September 2022| 2 Comments »

This is a totally different barbecue recipe from Geniveive Taylor’s fantastic new barbecue book – Seared. The buttermilk makes the chicken super tender, so it’s worth marinating it the day before if you can.

Wine Suggestion: A round, fresh white was in order here with a bit of body to stand up to the barbecued flavours, so we chose an oaked Rioja for something a bit different. A bargain in any language, the Urbina Blanco Crianza 2014, yes that is correct … 8 years old, is released when ready and despite its age is fresh and vibrant, with layers of tertiary development, butter, toast and nuttiness alongside the melon, cirtus and jasmine flavours. It reminded us of a complex white Burgundy.

Barbecued buttermilk chicken, charred broccoli, mozzarella, tomato, basil & pine nuts – serves 4-6

  • 800g chicken thigh fillets
  • 300ml buttermilk
  • 3 cloves of garlic, crushed
  • 2 tbsp Dijon mustard
  • 2 tsp brown sugar
  • 1 head of broccoli, cut into florets
  • 1 tbsp olive oil, plus extra to drizzle
  • 250g cherry vine tomatoes
  • a big bunch of basil, roughly chopped
  • 50g grated Parmesan
  • 50g fresh breadcrumbs
  • 50g pine nuts
  • 250g mozzarella, torn

Slash the chicken thighs with a sharp knife taking care not to cut the whole way through. Place in a shallow dish in a single layer.

Mix the buttermilk, garlic, mustard and sugar together with plenty of salt and black pepper. Pour over the chicken and toss to coat. Cover and refrigerate for up to 24 hours.

Light your barbecue for direct and indirect cooking (half with coals and half without).

While the barbecue is getting hot, blanch the broccoli in lots of boiling salty water for a couple of minutes. Drain well and toss with the olive oil and some seasoning. Set aside.

Cook the chicken thighs over indirect heat for about 30 minutes or until they reach 60-65C inside, turning regularly. Move them a little closer to the fire and keep cooking until they reach 74C.

When the chicken is almost cooked, grill the tomatoes and the broccoli for about 10 minutes over the fire, turning until nicely charred on all sides.

Transfer the chicken, broccoli and tomatoes to a heavy roasting tin. Add the basil and gently toss to mix. Sprinkle over the Parmesan, breadcrumbs and pine nuts. Top with mozzarella adn drizzle over a little olive oil and some salt and pepper. Set the tin directly over the fire for 15 minutes to melt the cheese.

Serve with crusty bread or some baby roasted potatoes.

(Original recipe from Seared by Genevieve Taylor, Quadrille, 2022.)

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BBQ Corn on the Cob with Chilli Butter

Posted in Barbecue, Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , on 1 September 2022| 2 Comments »

Fresh corn is in the shops and it’s delicious cooked in the husks over a charcoal barbecue.

BBQ Corn on the Cob with Chilli Butter – serves 4 to 6

  • 2 corn cobs in the husks
  • 40g salted butter
  • ½ tbsp honey
  • ½ tbsp urfa chilli flakes (we didn’t have urfa so used Aleppo pepper but you could also use smoked or regular paprika)

Put the whole corn cobs in their husks over a medium hot barbecue. Rotate them every 3-4 minutes until really charred – about 15 minutes in total.

Meanwhile, melt the butter in a small frying pan until starts to foam. Remove from the heat, add the honey and urfa chilli and mix well.

Take the corn cobs off the heat and leave aside for 10 minutes, then pull back the burnt husk and return to a high heat for a minute or two the char some of the flesh.

Return the pan with the butter to the heat to foam the butter again, then serve the corn cobs with the butter drizzled over.

(Original recipe from Chasing Smoked: Cooking Over Fire Around the Levant by Sarit Packer and Itamar Srulovich, Pavilion, 2021.)

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Stuffed Bavette Steak

Posted in Barbecue, Beef, Food, tagged , , , , , , , , , , on 28 July 2022| Leave a Comment »

This is a great barbecue dish and you can prep the meat well in advance ready to cook when you need. You will probably need to order the bavette steak from your butcher and ask them to butterfly it so you end up with a large rectangle. The recipe comes from the best barbecue book we know which is Seared – the ultimate guide to barbecuing meat – by Genevieve Taylor.

Wine Suggestion: a big, bold, juicy red like a Rhône, Argentinian Malbec, or as tonight’s choice, Kilikanoon’s superlative Killermans Run GSM from the Clare Valley. Exhuberant fruit alongside refined, fresh tannins; a real class act.

Stuffed bavette steak – serves 4 to 6

  • 1kg bavette steak, butterflied (see above)
  • 80g prosciutto
  • 60g ‘nduja
  • 60g Parmesan, grated
  • 30g basil leaves, torn
  • 2 tbsp capers
  • 1 tbsp olive oil

FOR THE TOMATO SALAD

  • 750g mixed tomatoes
  • a bunch of basil leaves, torn
  • 3-4 tbsp good balsamic vinegar
  • 3-4 tbsp extra virgin olive oil

Lay the bavette out flat on a board. Turn the steak so that the grain runs horizontally – this is important as you want to be cutting across the grain when serving.

Lay the slices of prosicutto over the steak, then dot with the ‘nduja. Sprinkle over the Parmesan, basil and capers and season generously with black pepper.

Start with the side closest to you and roll the steak up tightly to form a cylinder. Tie it in a good few places with lengths of string to keep it tight. Season the outside of the steak with salt, then place on a rack over a tray and refrigerate until ready to cook. Do this at least 2 hours and no longer than 24 hours in advance.

When you’re ready to cook, get the barbecue going with two strips of fire down either side and the vents fully open. The barbecue needs to be hot, about 220-240C, with a section for indirect heat down the middle.

Put the steak, seam side down, in the centre of the barbecue and cover with the lid. Cook over indirect heat (i.e. over the bit with no coals underneath) for about 30 minutes or until a meat thermometer reaches 40C in the centre. Now move the bavettte direclty over the coals and sear over a high heat, turning every few minutes for about 15 minutes. The steak will be medium when about 56C in the centre.

Slice the tomatoes and spread over a large serving platter, then sprinkle over the torn basil. Drizzle with balsamic and olive oil and sesaon with salt and pepper. Carve the bavette into slices and lay down the centre of the dish.

(Original recipe from Seared by Genevieve Taylor, Quadrille, 2022.)

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Barbecued Broccoli

Posted in Barbecue, Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , , , , on 25 July 2022| Leave a Comment »

Finally we have some nice weather and so we are barbecuing everything, including broccoli which is a new one for us. This is the chargrilled broccoli with chilli and garlic from the original Ottolenghi book and it works equally well on a barbecue. Cook the broccoli first and it will sit happily in the dressing until whatever else you are cooking is ready.

Chargrilled broccoli with chilli and garlic – serves 4

  • 2 heads of regular broccoli (about 500g)
  • 115ml olive oil
  • 4 cloves of garlic, finely sliced
  • 2 mild red chillies, finely sliced
  • thin slices of lemon, to garnish

Cut the broccoli into florets. Fill a bowl with cold water and ice cubes. Blanch the florets in a large pan of boiling water for 2 minutes only, then scoop out and into the bowl of iced water.

Drain the broccoli and make sure it’s really well dried. Toss in a bowl with 45ml of the olive oil and some salt and pepper.

Barbecue the broccoli until charred on all sides. Meanwhile, put the rest of the olive oil into a small pan with the garlic and chillies. Cook over a medium heat until the garlic turns golden, take it off the heat at this point to prevent the garlic burning.

Put the barbecued broccoli into a large bowl and immediately pour over the garlic and chilli oil. Toss gently to coat then set aside until ready to serve. Garnish with the lemon slices.

(Original recipe from Ottolenghi The Cookbook, Ebury Press, 2008.)

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Barbecued Lamb & Cauliflower with Herb Sauce

Posted in Barbecue, Food, Gluten-free, Lamb, tagged , , , , , , , , , , on 23 July 2022| Leave a Comment »

If you are looking for something different for the barbecue, then this is the dish for you. Absolutely delicious recipe from Gill Meller’s lovely new book, Outdoors.

Wine suggestion: We think this dish suits Syrah and Grenache based wines really well, and because we couldn’t choose between them tonight went with a blend from near Carcassone in southern France that also adds a touch of Mourvèdre and Carignan, Domaine Gayda’s Freestyle Rouge. Juicy and medium bodied the added benefit is that the terroir combined with the grapes add a delightful herbal character to sing alongside the herb sauce; win win.

Barbecued lamb & cauliflower with herb sauce – serves 4

  • 2 lamb neck fillets
  • 2 tbsp extra virgin olive oil
  • a good pinch of chilli flakes
  • 1 cauliflower, broken into bite-size florets

FOR THE HERB SAUCE:

  • a handful of flat-leaf parsley, leaves picked
  • a small handful of basil, leaves picked
  • a small handful of mint, leaves picked
  • 6 anchovies in oil, drained
  • 1 tbsp capers, drained
  • 1 small clove of garlic, grated
  • 2 tsp Dijon mustard
  • 1 tsp granulated sugar
  • ½ tbsp apple cider vinegar
  • about 100ml extra virgin olive oil

Make the sauce first. Put the herbs, anchovies and capers on a large chopping board and finely chop together. Transfer to a bowl, then mix in the garlic, mustard, sugar, vinegar and oil, and season with black pepper.

Get your barbecue going.

Drizzle 1 tbsp of oil over the lamb and season with salt and pepper. Sprinkle the chilli flakes over the meat, then cook on the barbecue for 8-10 minutes, turning often. The outside of the meat should develop a good dark crust and the internal temperature should be 55-60C. Set the lamb to the side of fire to rest while you cook the cauliflower.

Trickle the cauliflower with 1 tbsp of olive oil and season well. Cook on the barbecue until blistered and charred in places. It will be a little crunchy which is what you are looking for. Arrange the cauliflower on a platter, put thick slices of lamb over the top and spoon over the herb sauce. Give it all another season with salt and pepper and add another drizzle of good olive oil.

(Original recipe from Outside: Recipes for a Wilder Way of Eating by Gill Meller, Hardie Grant: Quadrille, 2022.)

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Barbecued Pork with Apricots

Posted in Barbecue, Food, Gluten-free, Pork, tagged , , , , , , , , , on 10 July 2022| Leave a Comment »

Apricots are good value now and will only be around for a short time but you could also use a tin of apricots for this when they’re no longer available. You will need to brine the pork the day before you want to cook but it’s a very simple process so don’t let that put you off and the result is worth the effort.

Wine Suggestion: It’s very humid and warm in Dublin, though with very little sunshine this summer, so we’re drinking more whites and Rosé. Tonight was no different with a Grenache Blanc – Grenache Gris blend from 100 year old vines; the Domaine of the Bee Field of the Bee. Capturing the southern French sunshine this feels like stepping back in time with hints of garrigue and wild herbs, while keeping a view on the future with a vibrant freshness and purity.

Barbecued pork with apricots – serves 4

  • 50g sea salt flakes
  • 2 tbsp brown sugar
  • 3 tbsp treacle
  • 4 large pork chops
  • 6 ripe apricots, halved

FOR THE SAUCE:

  • 100ml extra virgin olive oil
  • zest and juice of 1 lime
  • a big handful of coriander, leaves and stalks finely chopped
  • 1 garlic clove, crushed
  • 1-2 tsp honey

Make the brine by pouring 250ml of boiling water into a jug, then adding the salt, sugar and treacle and stirring until dissolved. Top up with cold water to get 500ml, then leave to cool completely.

Cut a few slashes through the fat on each pork chop. Place them into a freezer bag and pour over the cold brine. Tie the bag tightly and leave in the fridge for 24 hours.

Make the sauce by putting the oil, lime zest and juice, coriander and garlic to a bowl and whisk together well. Season and add the honey to taste. Set aside.

Get the barbecue hot.

Drizzle a little oil over the cut sides of the apricots. Drain the pork and discard the brine, then pat dry with paper towels. Drizzle a little oil over these too.

Grill the pork and apricots on the barbecue, turning often. Serve the pork with the apricots alongside and the sauce drizzled over.

(Original recipe from Seared by Genevieve Taylor, Quadrille, 2022.)

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Marinated Chicken Kebabs for the BBQ

Posted in Barbecue, Chicken, Food, Healthy, tagged , , , , , , , , on 1 July 2022| Leave a Comment »

It hasn’t been the best of summers in Ireland so far but we’re barbecuing at every opportunity nonetheless. This marinated chicken is very tasty. We’ve given instructions for cooking on a charcoal barbecue but it will of course work just as well on a gas barbecue too.

Wine Suggestion: Choose a Mediterranean inspired, fruity, medium bodied red or white to pair with this. For a red something like a youthful Montepulciano would be great, but for tonight we chose the Edetana via Edetaria Grenacha Blanca from Terra Alta in Spain. A spot truly blessed with an amazing terroir for Grenache of both colours, and this version is bursting with flowers and fruit aromas and a core of citrus on the palate. It really complimented the char from the barbecue and the subtle spicing on the marinade.

Chicken kebabs – serves 6

  • 1 tbsp cumin seeds
  • 1 tsp black peppercorns
  • 6 cardamom pods
  • ½ cinnamon steak
  • 4 cloves
  • 35g cashews
  • ½ tsp ground turmeric
  • a pinch of freshly grated nutmeg
  • 800g chicken thigh fillets, diced
  • 150g Greek yoghurt
  • juice of 1 lemon
  • 50g ginger, grated
  • 3 cloves of garlic, crushed
  • 2 green chillies, finely chopped
  • 1 tsp salt
  • 50g butter
  • a small handful of mint leaves, chopped, to serve

FOR THE SALAD:

  • 200g cherry tomatoes, halved
  • 1 small red onion, sliced
  • a small handful of coriander, chopped
  • juice of ½ lemon

Warm a small frying pan over a medium heat, then add the cumin seeds, peppercorns, cardamom, crumbled cinnamon stick and cloves. Toast for a minute until fragrant, then tip them into a spice grinder or pestle and mortar and grind to a powder.

Tip the cashews into the frying pan and roast for a couple of minutes, then add these to the freshly ground spices along with the turmeric and the nutmeg. Grind again, then transfer to a large bowl.

Add the chicken, yoghurt, lemon juice, ginger, garlic, chillies and salt to the bowl and mix well. Cover and put in the fridge for up to 24 hours.

When you’re ready to cook get your charcoal barbecue going with charcoal on one side only.

Thread the chicken, not too tightly, onto metal skewers.

Put the skewers onto the barbecue, on the opposite side to the coals so the heat isn’t too high. Cook with the lid on, turning regularly, until the temperature inside reaches 74C or for about 20 minutes.

Put the butter into a small frying pan on the hob to melt. When the chicken is almost cooked, move them over the heat to crisp them up and start brushing all over with the melted butter. Keep an eye on them as they’ll start to flare up a bit.

Toss the salad ingredients together and serve the kebabs with the salad on the side.

(Original recipe from Seared by Genevieve Taylor, Quadrille, 2022.)

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