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Posts Tagged ‘Barbeuce’

BBQ Spiced Leg of Lamb & Harissa Butter

Posted in Barbecue, Food, Gluten-free, Lamb, tagged , , , , , , , , on 10 October 2024| Leave a Comment »

Just look at that stack of barbecued lamb … and it tasted fantastic! We can’t recommend this recipe highly enough. Served successfully with this chopped salad.

Wine Suggestion: We’re enjoying the wines from Portugal at the moment and for this chose the Quinta de la Rosa Tinto. From quite a special part of the Douro this wine has evolved over the past 30 years, ever since the winery pioneered dry Douro wines, into an elegant and sophisticated red with spices, dark fruits and a lovely minerality and freshness.

Barbecued spiced leg of lamb & harissa butter – serves 4 (or more if you get a leg of lamb the size of our one)

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp hot smoked paprika
  • 1 tsp sumac
  • ½ tsp ground cinnamon
  • 2 tsp ras el hanout
  • 8 tbsp Greek yoghurt
  • 1kg boneless leg of lamb, butterflied

FOR THE SPICED BUTTER:

  • 100g butter, softened
  • 1 tbsp rose harissa
  • ½ lemon, juiced
  • 1 tsp ground cumin

Make the spiced butter by mixing the butter with the harissa, lemon juice, cumin and a pinch of salt. Set aside.

Mix the spices and yoghurt with a pinch of salt and some pepper. Lay the lamb on a tray and spread the yoghurt mixture over both sides. Leave to marinate for at least 20 minutes at room temperature or chill to marinate for longer.

Get your barbecue going and wait until the coals turn ashen, then lay the lamb on the grill and cook for 15 minutes on each side for pink or longer for well done – we recommend a meat thermometer to get your barbecued meat cooked how you like it.

Lift the lamb onto a platter and spoon over the harissa butter, then leave to rest for 10-15 minutes.

Carve the lamb on a board, then serve with the butter juices spoon over.

(Original recipe by Tom Kerridge in BBC Good Food Magazine, August, 2024.)

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Charred Peaches with Parma Ham & Bocconcini

Posted in Barbecue, Food, Gluten-free, tagged , , , , , , , , , , , , , on 20 September 2024| Leave a Comment »

It has not felt very summery in Ireland this year but we haven’t let that put us off cooking for the season. There are still some nice peaches around and this makes a lovely lunch!

Wine Suggestion: We think Viognier is an awkward grape, despite its star status for some. However in the right hands and with the right dish it really comes together. Without breaking the bank and opening one of our Perret Condrieu in the cellar which have amazing balance, expression and character we kept northern Rhone with a simpler, though still delicious, Domaine Gerin “la Champine” Viognier. There’s a peachiness from this wine and hints of an oily texture that just works with this salad.

Charred peach, parma ham and bocconcini – serves 4

  • 4 peaches, halved and stones removed
  • 2 tbsp rapeseed oil
  • 2 large handfuls of rocket (or a mixture of rocket and watercress)
  • 8 slices of Parma ham, cut in half
  • 350g bocconcini

FOR THE DRESSING:

  • ½ red chilli, finely diced
  • 1 red onion, finely diced
  • 100ml extra virgin olive oil
  • 40ml sherry vinegar

TO FINISH:

  • 4 tbsp flaked almonds
  • 4 basil leaves, roughly chopped

Drizzle the cut sides of the peaches with the rapeseed oil, then place cut side down on a hot barbecue and cook for 3 minutes or until you get nice charred marks. Remove them from the barbecue and set aside.

Make the dressing by mixing the chilli, red onion, extra virgin olive oil and sherry vinegar together in a small bowl. Season with salt and pepper.

Put two peach halves on each plate and sprinkle around the rocket. Add the Parma ham and bocconcini, then spoon over the dressing and sprinkle over the toasted almonds and basil to serve.

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

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BBQ Mushroom & Halloumi Burgers

Posted in Barbecue, Food, Vegetarian, tagged , , , , , , , , , , , on 16 June 2024| Leave a Comment »

Oh so very good and with superb flavours! A proper hefty burger with a fabulous butter for basting – none of that mushy stuff that veggie burgers are often made of.

Wine Suggestion: cold beers, or juicy, cheap reds … barbecue fare.

BBQ mushroom & halloumi burgers – serves 4

  • 2 x 225g packs halloumi
  • 8 portobello mushrooms

FOR THE BUTTER:

  • 160g butter, softened
  • 2 tbsp white miso
  • 1 tbsp light soy sauce
  • 5g mushroom powder or dried porcini mushrooms, ground to a powder
  • ½ tsp dried chilli flakes
  • 2 large garlic cloves, finely grated
  • finely grated zest of ½ lemon

TO SERVE:

  • 4 brioche burger buns, split
  • 4 tbsp sweet chilli sauce or hot chilli sauce
  • 4 tbsp mayonnaise
  • 4 handfuls of rocket

Get your barbecue on and ready for cooking.

Cut the halloumi blocks in half horizontally to creat 4 flat pieces of halloumi.

To make the butter, put all the ingredients into a bowl and mix to combine, seasoning with salt (not too much) and pepper.

Brush the mushrooms on one side with the butter and put them onto a medium-hot barbecue, buttered side down. Brush plenty of butter on the other side. After a few minutes turn the mushrooms over and add the halloumi to the barbecue. Brush the halloumi with the butter too. Keep brushing the mushrooms and halloumi with the butter as they cook.

When the mushrooms and halloumi are almost done, toast the burger buns on the barbecue. Brush any remaining butter onto the toasted buns.

To assemble, put a mushroom on each burger bun base. Top with a piece of halloumi and add a spoon of sweet or hot chilli sauce. Pile a handful of rocket on top, then spread some mayonnaise on the bun lids and sandwich together.

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

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