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Posts Tagged ‘BBQ’

BBQ Prawns with Miso

Posted in Barbecue, Food, Prawns, Shellfish, tagged , , , , , , , , , , , , , on 16 November 2025| Leave a Comment »

Smoky and savoury, these barbecue prawns with miso are the ultimate snack to kick off any gathering. A generous starter made for sharing that is perfect with cold drinks and good company.

Wine Suggestion: We’ve been exploring the wines of Quincy from the Loire Valley on our travels and discovering how universally well made and exciting they seem to be. Fortuitously the whites, made from Sauvignon Blanc, pair well with this dish. Anthony Girard’s La Clef du Recit is crisp, dry and pure fruited with a real depth and vibrant citrus fruits.

BBQ Prawns with Miso – makes 10

  • 750g large tiger prawns, peeled but with tails left on
  • 6 cloves of garlic, finely chopped
  • 2.5cm piece of ginger, finely grated
  • 2 tbsp miso paste
  • 1 tbsp soy sauce
  • 2 tbsp honey
  • 80g butter
  • 1 tsp sesame oil
  • finely grated zest and juice of a lemon
  • 2 tsp tahini
  • 2 tbsp toasted sesame seeds
  • 2 scallions, green part only, finely shredded
  • 2 tbsp black sesame seeds
  • lemon wedges

Put the prawns into a large bowl and add the garlic, ginger, miso, soy sauce and honey. Mix well and leave to marinate in the fridge for an hour.

Get your barbecue going for direct cooking.

Meanwhile, put the butter into a small saucepan with the sesame oil. Put the pan over a medium heat and stir until the butter has melted. Remove from the heat and stir in the lemon zest and juice, tahini and toasted sesame seeds. Stir well and set aside.

Thread the prawns onto kebab sticks, then cook on your hot barbecue for 2-3 minutes on each side.

Put the prawns skewers on a serving platter and brush with the sesame butter. Pour the rest of the butter into a bowl and serve it alongside.

Scatter over the scallions and black sesame seeds and serve with lemon wedges.

(Original recipe from The BBQ Book by Tom Kerridge, Bloomsbury: Absolute, 2025.)

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Pork Chops with Butter Bean Mash

Posted in Barbecue, Food, Pork, tagged , , , , , , , , , , , , , , on 22 October 2025| Leave a Comment »

We’re loving The Bold Bean Company range of jarred beans. This simple butter bean mash is super tasty and would make a great side to almost anything. In fact our daughter has demanded this mash with other things since – a miracle in itself!

Wine Suggestion: This demands a fuller bodied white, but we didn’t feel like an oaky style so went with Podere Guardia Grande’s Saldenya, which is an unoaked Vermentino from an old vineyard in Sardinia that runs down to the sea. Fresh and dare we say it, salty, but with a plushness and weight of sunshine. A joy on its own as we cooked and then a good match with the dinner.

Pork chops with butter bean mash – serves 4

  • 50g mayonnaise
  • 1 tbsp lemon juice
  • 2 tsp tomato purée
  • 1 tsp pul biber
  • 1 tsp freshly ground black pepper
  • 4 pork chops
  • 1 tbsp olive oil
  • 1 clove of garlic, thinly sliced
  • 1 large jar of good quality butter beans
  • 1 tsp ground cumin
  • rocket, to serve

Get a barbecue ready for direct grilling.

Mix the mayonnaise, lemon juice, tomato purée, pul biber, black pepper and a good pinch of salt, together in a large bowl. Add the pork chops and toss to coat in the marinade.

Cook the pork chops on a hot barbecue for 3-4 minutes on each side or until charred and tender.

Meanwhile, heat the oil in a pan over a medium heat. Add the garlic and cook for a minutes, then add the drained butter beans, 70ml of just boiled water, the cumin and plenty of salt and pepper. Stir to combine then mash to whatever consistency you like.

To serve, divide the mash between plates, top with a pork chop and a handful of rocket leaves. Drizzle over any tasty juices over the top.

(Original recipe by John-Gregory Smith in Olive Magazine, July 2022.)

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Barbecued Prawns with Harissa Mayonnaise

Posted in Barbecue, Food, Gluten-free, Prawns, Shellfish, tagged , , , , , , , , , , , on 11 October 2025| Leave a Comment »

We couldn’t get enough of these smoky, juicy barbecued prawns — a real highlight from one of the many clever ideas in Tom Kerridge’s excellent new barbecue book (which we highly recommend). This recipe is quick, full of flavour, and seriously satisfying.

We’ve thrown in a little tip to make peeling the prawns less of a faff — but if you can find shell-on, deveined prawns, with that handy slit down the back, you’re golden.

Wine Suggestion: A fun starter deserves a wine to match — enter the Umani Ronchi Centovie Rosato. Fresh, dry, and deliciously savoury, the kind of rosé that knows how to keep up with smoky prawns and spicy harissa.

Barbecued prawns with harissa mayonnaise – serves 6

  • 1kg raw prawns in shells (we buy frozen prawns which already have the heads removed and are slit down the back for easy peeling when cooked)
  • 2 tsp cumin seeds, lightly crushed
  • 2 tbsp rose harissa paste
  • 2 tbsp extra virgin olive oil
  • finely grated zest of 2 limes
  • lime wedges, to serve

FOR THE HARISSA MAYONNAISE:

  • 150g mayonnaise
  • 2 tsp rose harissa paste
  • juice of 1 lime
  • 1 tbsp finely chopped dill

Get your barbecue ready for direct cooking.

Twist the heads off the prawns if needed. Then use a pair of scissors to make a shallow cut along the belly of each prawn, leaving the tail shell intact. This will make them easier to peel.

Put the prawns into a large bowl and add the crushed cumin, harissa paste, extra virgin olive oil and lime zest. Season with salt and pepper and mix well. Set aside for 30 minutes.

Meanwhile, mix the mayonnaise ingredients together and season with salt and pepper. Spoon into a serving bowl and set aside.

Place the prawns in a single layer on a very hot part of the barbecue and cook for 2-3 minutes on each side. You want them to be lightly charred.

Transfer the prawns to a serving platter with the bowl of harissa mayonnaise and serve lime wedges alongside.

(Original recipe from The BBQ Book by Tom Kerridge, Bloomsbury:Absolute, 2025.)

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Smoked Salmon on the Barbecue with Tomato Salad and Potato Salad

Posted in Barbecue, Fish, Food, Gluten-free, tagged , , , , , , , , , , , , , , , , , on 2 October 2025| Leave a Comment »

Quite a lot going on here but all very straightforward and not too time-consuming. We highly recommend this potato salad – piquant and not to mayonaisy.

Wine Suggestion: We’ve always enjoyed albariño but have really got into it in a big way recently by exploring the Spanish, Portuguese and new areas in the world making this great grape that pairs with fish and seafood. Tonight a little off-piste the Newton Johnson Albariño from Hermanus in South Africa … which has similar granitic soils to Spain. Sunshine, Antarctic breezes and a southern African hint make this unique but recognisable and delicious with the salmon, capers etc.

Smoked salmon on the barbecue with tomato salad and potato salad – serves 4

  • 4 lightly smoked salmon fillets (we bought ours in M&S)

FOR THE CHIVE DRESSING:

  • a small bunch of chives
  • 1 small shallot, finely chopped
  • 90ml (6 tbsp) of extra virgin olive oil
  • 1 tbsp white wine vinegar
  • ½ tsp salt

FOR THE TOMATO SALAD:

  • 6 tomatoes, finely sliced
  • 1 smal red onion, finely sliced
  • a pinch of caster sugar
  • 1 tbsp extra virgin olive oil
  • 1 tsp sherry vinegar
  • a handful of basil, torn

FOR THE POTATO SALAD:

  • 1 kg new potatoes – we used Jersey Royals
  • 2 banana shallots, finely chopped
  • 2 eggs, hard-boiled, peeled and chopped
  • 2 tbsp capers
  • a handful of cornichons, finely chopped
  • 4 tbsp olive oil
  • 1 tbsp sherry vinegar
  • 2 tbsp mayonnaise
  • a small handful of parsley and dill, chopped

Start by boiling the potatoes for the salad in salty water until tender, then drain and set aside to cool.

Get your barbeuce on to heat up.

When the potatoes have cooled, cut them into halves or quarters and mix with the rest of the potato salad ingredients. Set aside until ready to serve.

For the chive dressing, set aside 4 chives for a garnish and finely slice the rest. Mix them with the shallot, olive oil, vinegar and salt.

For the tomato salad, arrange the sliced tomatoes on a serving plattter and scatter over the red onion. Season well with salt, pepper and sugar, then dress with the oil and vinegar and garnish with the basil.

Brush the fish with a little oil and cook over a hot barbecue for a couple of minutes on each side.

Spoon some chive dressing on each plate and top with the cooked salmon. Garnish with the remaining chives and serve with the tomato and potato salad.

(Original recipe from Rick Stein’s Food Stories, BBC Books, 2024.)

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Char Siu Pork

Posted in Barbecue, Food, Pork, tagged , , , , , , , , , , , , , on 20 September 2025| 5 Comments »

A Chinese classic that couldn’t be easier to master, this char siu pork delivers glossy, caramelized perfection. Sweet, smoky and full of flavour, it’s a guaranteed barbecue winner! Don’t skip the crisp, garlicky pak choi on the side – it’s the fresh balance that really makes this dish.

Wine suggestion: We made this dish during Grenache Month and opened what turned out to be a fantastic pairing: Edetaria’s via Edetana Red , a red blend from Terra Alta, Catalonia, made with Garnatxa Fina and Garnatxa Peluda—two local Garnacha clones known for their balance of freshness and complexity. The wine’s soft spice, red fruit, and smooth texture echoed the sweet-savory glaze of the char siu pork beautifully. Its vibrant acidity brought out the juiciness in the meat, while the subtle earthy and herbal notes in the wine complemented the five-spice and caramelized edges of the pork. If you’re looking for a bottle that can handle bold flavors while adding its own depth, this one’s a winner.

Char Siu Pork – serves 4

  • 2 pork tenderloin fillets, trimmed

FOR THE MARINADE:

  • 1 tbsp vegetable oil
  • 2 cloves of garlic, finely grated
  • 2.5cm piece of ginger, finely grated
  • 2 tsp sesame oil
  • 3 tbsp runny honey
  • 2 tbsp soft light brown sugar
  • 4 tbsp hoisin sauce
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • ½ tbsp dark soy sauce
  • 1 tsp Chinese 5-spice powder
  • ½ tsp white pepper

FOR THE PAK CHOI:

  • 4 pak choi, halved lengthways
  • 2 cloves of garlic, finely chopped
  • 3 tbsp light soy sauce
  • 2 tbsp olive oil
  • ½ tsp white pepper

To make the marinade, heat the oil in a saucepan, then add the garlic and ginger and cook for 2 minutes. Add the sesame oil, honey, sugar, hoisin, oyster and soy sauces, 5-spice powder and pepper. Mix well and cook until slightly thickened. Remove from the heat and leave to cool completely.

Put the pork into a large dish. Add the sauce and massage well so it is really well coated. Cover and leave to marinate in the fridge for at least a couple of hours or ideally overnight.

Get your barbecue ready to cook on over direct heat and indirect heat.

Lay the pak choi, cut side up, on a tray. Mix the garlic, soy, olive oil and white pepper together in a small bowl, then spoon over the pak choi.

Remove the pork from the pork from the marinade, reserving the marinade left in the dish. Put the pork over the hottest part of the barbecue and cook for 6 to 8 minutes, turning ofetn and basting with the marinade.

When the pork is cooked, transfer to a tray and leave to rest for 5 minutes.

Meanwhile, transfer the pak choi to the barbecue over indirect heat – with the stems towards the direct heat as they take longer to cook. Cook, turning often and basting with the soy marinade for a few minutes or until charred and tender. Spray with a little water as it cooks to stop it from drying out.

Slice the pork and serve on a platter with the pak choi.

(Original recipe from The BBQ Book by Tom Kerridge, Bloomsbury: Absolute, 2025.)

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Burgers with Mushrooms and Horseradish Mayo

Posted in Barbecue, Beef, Food, tagged , , , , , , , , , , on 2 September 2025| Leave a Comment »

These tasty mushrooms with horseradish mayo are a great addition to a regular barbecued burger. They’re fully of umami savouriness. Make your own burgers, or buy some from a good butcher.

Wine Suggestion: We really enjoy these flavours with a good Pinot Noir with a few years of age, but they’ve got so expensive which is why we opened Dominio de Tares Baltos. A Mencia from Bierzo, north western Spain, this is a wine we’ve enjoyed over the years and think it’s getting better each vintage. Deep and savoury, but with an intrinsic freshness. Our bottle was quite young, but we suspect this will be super with an extra 3-5 years cellaring too.

Burgers with mushrooms and horseradish mayonnaise – serves 4

  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 25g root ginger, grated
  • 1 clove of garlic, finely chopped
  • 2 large portobello mushrooms
  • 4 good-quality shop-bought or home-made beef burgers
  • 4 burger buns, to serve
  • a large handful of rocket leaves, to serve

FOR THE HORSERADISH MAYONNAISE:

  • 2-3 tbsp mayonnaise
  • 2-3 tsp hot horseradish sauce

Mix the soy sauce, sesame oil, ginger and garlic together in a bowl. Set the mushrooms on a plate, stem side up, and pour over the marinade. Set aside for 30 minutes to 1 hour.

Mix the mayonnaise and hot horseradish sauce together in a bowl and season to taste.

Get your barbecue ready for both direct and indirect cooking.

Place the mushrooms, stem-side up, over the direct heat and cook for 10-15 minutes, or until softened and coloured. Move them to the indirect heat, keeping them stem side up.

Put the burgers over the direct heat, lift the mushrooms with tongs and pour any juices over the burgers as they cook. Keep the mushrooms over the indirect heat but turn them over so they are stem side down. Close the barbecue lid and allow the burgers to cook for 3-4 mintues, then flip them over and cook for the same time on the other side. They should be 71C when cooked through.

Quickly toast the buns, then place a few rocket leaves on the bun base and top with a burger. Cut the mushrooms into slices and divide between the burgers, finishing with some horseradish mayonnaise and the bun lid.

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

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BBQ Trout with Beetroot & Apple Salad

Posted in Barbecue, Fish, Food, Gluten-free, tagged , , , , , , , , , , , , on 1 September 2025| Leave a Comment »

We’ve been having fun and trying to cook a lot more fish on the barbecue. The salad with these skewers is particularly good.

Wine Suggestion: we opened and enjoyed Stephanie and Arnaud Dezat’s Sancerre Blanc. Two of the youngest members of an old family making wine here since the fifteenth century, this was pure and refreshing with a suitable minerally texture.

BBQ Trout with beetroot & apple salad – serves 4

  • 600g chunky piece of trout fillet, skinned and pin-boned
  • 2 tbsp olive oil
  • 3 tsp wholegrain mustard
  • lemon wedges, to serve

FOR THE SALAD:

  • 1 apple
  • 6 radishes, thinly sliced
  • 100g pickled beetroot
  • 30g watercress
  • 1 tbsp finely chopped dill
  • 1 tsp Dijon
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 2 tbsp extra virgin olive oil

Cut the trout fillets into 1cm thick slices. Mix the olive oil and mustard together in a bowl and brush the trout all over with this mixture. Thread the fish onto metal skewers and leave to marinate in the fridge for 30 minutes.

Get your barbecue on and hot for direct cooking.

To make the salad, get a large bowl of iced water ready. Halve and core the apples and cut them into julienne strips and immerce in the iced water with the sliced radishes. Leave to crisp in the water for 10 minutes.

Drain the apples and radishes and pat dry with a clean tea towel, then place in a large bowl. Cut the beetroot into julienne strips and add to the bowl with the watercress and chopped dill. Toss together and leave in the fridge until needed.

Make the dressing by whisking the Dijon mustard, cider vinegar, honey and extra virgin olive oil together with some seasoning in a small bowl. Pour the dressing over the salad just before serving and toss well.

Place the skewers on the hot barbecue and cook for a couple of minutes on each side. Serve the skewers with some salad and a lemon wedge on the side.


(Original recipe from The BBQ Book by Tom Kerridge, Bloomsbury: Absolute, 2025).

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Trout and Asparagus Kebabs

Posted in Barbecue, Fish, Food, Gluten-free, tagged , , , , , , , , , , , on 15 August 2025| Leave a Comment »

A bit late in the season to post these lovely trout and asparagus kebabs but we couldn’t leave them out.

Wine Suggestion: A bottle from a familiar winery, but one we picked up in Spain as this particular cuvée doesn’t currently make it into Ireland. Bodegas Castro Martin’s A-2-O, a fresh and elegant Albariño from the Val de Salnés in Rías Baíxas.

Trout and Asparagus Kebabs – serves 4

  • 600g trout fillet, without skin – try and get a chunky piece, cut into 3cm pieces
  • 200g asparagus – snap off the ends and slice into short lengths
  • 1 orange, quarter, then slice into small pieces
  • 2 tbsp olive oil

FOR THE HERB OIL:

  • about 15g of mint leaves, finely chopped
  • 100ml olive oil
  • 1 clove of garlic, crushed
  • 2 tsp red wine vinegar

Thread the trout, asparagus and orange pieces onto 4 metal skewers. If your fish pieces are a bit skinny just fold them over and thread them on to make a chunkier piece.

Drizzle with olive oil and season well.

Heat the barbecue for driect grilling and ideally use a grill tray.

To make the herb oil, put the chopped mint into a small bowl, then stir in the olive oil, garlic, red wine vinegar and seasoning.

Cook the skewers on the hot grill tray (if you have one) for a couple of minutes on each side or until the fish is crispy. Don’t be tempted to turn them too quickly or they might stick.

Serve with the mint oil.

(Original recipe from Scorched by Genevieve Taylor, Hardie Grant: Quadrille, 2024.)

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Barbecued Meatloaf

Posted in Barbecue, Beef, Food, tagged , , , , , , , , , , , , on 3 August 2025| 2 Comments »

Here is something a bit different for the barbecue. It’s a meatloaf stuffed with cheese and tomato chutney and wrapped in a bacon lattice. Serve in slices with salads and sides.

Wine Suggestion: a lovely, juicy red is what we like with this. Roc des Anges “Segna de Cor” a blend of Grenache, Carignan and Syrah fits this bill with good deal of panache. It’s a wine that reflects the unique soils of Roussillon, but with a layer of brambly, juicy fruits on top.

Barbecued meatloaf – serves 4 to 6

  • 16 slices smoked streaky bacon
  • 400g beef mince
  • 2 tbsp barbecue spice rub (we used Pitt Bros Charr’d Rub)
  • 100g mature cheddar, grated
  • 3 tbsp spicy tomato relish (we used Ballymaloe)

You need to get your barbecue prepared for indirect cooking so you can cook the meatloaf away from the direct heat of the fire.

Start by making the bacon lattice to wrap the meatloaf. Line up 8 slices of bacon vertically on a flat baking sheet. From left to right, fold every other slice in half upwards. Lay a slice horizontally across the centre of the vertical slices. Unfold the vertical slices back over the horizontal one then fold up the other set of vertical slices. Lay over another horizontal slice and unfold the foleded ones. Repeat until you have a neat lattice.

Place the beef mince over the bacon in an even layer. Sprinkle over the barbecue rub and season with salt and pepper. Scatter the cheese in a line down the centre, then spoon over the relish.

Roll the meatloaf up as tightly as you can into a neat, fat sausage. Place the meatloaf on the barbecue, seam side down, away from the fire. Cover with the lid and cook gently for 35 to 40 minutes, turning with tongs a few times so it browns all over. The meatloaf is cooked when a probe reads 65-70C.

Rest the meatloaf for a few minutes, then carve into thick slices.

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

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BBQ Cauliflower with Satay Sauce

Posted in Barbecue, Food, Vegetarian, tagged , , , , , , , , , , on 21 July 2025| Leave a Comment »

We tend to cook outside when the weather allows but don’t always feel like meat. There are lots of good veggie recipes for the barbecue about now and we particuarly like this one. You won’t miss the burnt sausages.

Wine Suggestion: It was a warm, summer evening so wanted to choose a chilled wine to accompany our dinner. Fortunately this goes great with rosé so we chose the Flying Solo from Domaine Gayda which is just as good as many wines from Provence; dry, textural, easy-drinking but with good weight, plus summery red fruit flavours.

BBQ Cauliflower with Satay Sauce – serves 4 to 6

  • 1 medium cauliflower, broken into florets

FOR THE MARINADE:

  • 1 tbsp coriander seeds
  • 1 tsp chilli flakes
  • 1 tsp ground turmeric
  • 1 banana shallot, finely chopped
  • ⅓ of a 400ml tin coconut milk (use the rest for the sauce)
  • 2 tbsp soy sauce
  • 2 tsp soft brown sugar
  • 2 cloves of garlic, finely chopped

FOR THE SATAY SAUCE:

  • 1 tbsp vegetable oil
  • 2 banana shallots, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2.5cm ginger, grated
  • 1 lemongrass stalk, finely chopped
  • ⅔ of a 400ml tin coconut milk
  • 125g salted peanuts, roughly crushed
  • 2 tbsp soy sauce

TO SERVE:

  • steamed rice
  • coriander, roughly chopped
  • scallions, roughly chopped
  • red chillies, roughly chopped

Make the marinade first. Put the coriander seeds in a small frying pan and toast over a medium heat for a couple of minutes. Roughly grind in a pestle and mortar, then transfer to a bowl. Add the chilli flakes, turmeric, shallot, coconut milk, soy sauce, brown sugar and garlic. Season with salt and pepper and stir well.

Bring a large pan of water to the pan and add some salt. Blanch the caulilfower for 5 minutes until starting to soften, then drain well and add to the marinade. Stir gently to coat, then set aside for 2 hours.

Next, make the satay sauce. Heat the oil in a small pan over a low heat. Add the shallots and cook gently for 15 minutes, until golden. Add the garlic, ginger and lemongrass and fry for another 5 minutes. Add the rest of the coconut milk, the peanuts and the soy sauce. Simmer for 5 minutes or until thickened, then keep warm while you cook the caulilfower.

When you are ready to cook you need to get your barbecue ready for direct grilling.

Thread the cauliflower onto skewers, reserving any leftover marinade. Put the skewers onto the hot barbecue, cover with the lid and cook for 2-3 minutes, then baste with the leftover marinade and turn them over. Keep cooking and basting for about 10 minutes or until the cauliflower is tender.

Serve the cauliflower over rice and scatter over the coriander, scallions and chillies. Serve the satay sauce on the side.

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

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Prawns and Mangetout on the Barbecue

Posted in Barbecue, Food, Gluten-free, Prawns, Shellfish, tagged , , , , , , , , , on 26 June 2025| Leave a Comment »

This is an excellent barbecue starter. We have a number of Genevieve Taylor’s barbecue books and they are superb!

Wine Suggestion: You need a wine that loves shellfish, barbecues and salty cured meats which is a bit of a conundrum. The key is both a good amount of fruitiness alongside a minerally freshness; complimetary and contrasting characters. For tonight Pazo Señorans Albariño from Rias Baixas in north western Spain, you almost smell the salty sea air alongside crisp white peaches in the glass and so well structured on the palate. This wine ages superbly and luckily the winery also releases aged bottles so if you get the opportunity do try these too.

Prawns and mangetout on the barbecue – serves 4

  • 300g raw peeled prawns
  • 10 slices of prosciutto
  • 150g mangetout
  • 1 tbsp olive oil

FOR THE LEMONY MAYO:

  • 125g mayonnaise
  • zest of 1 lemon, and juice to taste
  • 10g chives

Pat the prawns dry with kitchen paper.

Cut each slice of prosciutto into 4 pieces. Wrap each prawn in a piece of prosciutto.

Thread a prawn onto a skewer, followed by a piece of mangetout, then another prawn. Keep going until everything is used up, then brush a little oil over each skewer and season with salt and pepper. Leave them in the fridge until ready to cook.

For the lemony mayo, spoon the mayonnaise into a small bowl and stir through the lemon zest and chives. Add lemon juice to taste (start with half the lemon) and season with salt and pepper. Chill until needed.

Get the barbecue going for hot direct grilling.

Cook the skewers for 1-2 minutes on each side until the ham is crispy and the prawns pink. Serve with the mayo.

(Original recipe from Scorched by Genevieve Taylor, Hardie Grant: Quadrille, 2024.)

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BBQ Trout with Spinach & Cream

Posted in Barbecue, Fish, Food, Gluten-free, tagged , , , , , , , , , on 2 November 2024| Leave a Comment »

This recipe works well using fillets that have been grilled with fennel seeds and a bit of dill rubbed into the oiled sides before putting on the barbecue. However as we had a whole fish we adapted cooked it whole with some rosemary and lemon. Either way it’s handy to have a temperature probe to make sure the fish is up to 60C and therefore cooked. You can of course pop a pan on your hot barbecue and cook the spinach on there too, we usually cook the sauce indoors.

Serve with steamed, waxy (or baby) potatoes. And a big shout-out to Goatsbridge trout farm for the magnificent fish we bought online from them; superb!

Wine suggestion: Oaky Chardonnay all the way with this, so choose what ever is best in your local wine merchant.

BBQ trout with spinach & cream, serves 4 (depending on the size of the fish … our left-overs lasted all week)

  • 1 large trout (1.5-2kg), scaled and gutted
  • 2 tbsp extra virgin olive oil
  • 6 bay leaves
  • 2 garlic cloves, bashed
  • 1 lemon, sliced into rounds
  • a few springs of rosemary, fennel or marjoram

For the spinach & cream:

  • a knob of butter
  • 1 garlic clove, thinly sliced
  • 250g spinach, washed and thick stalks discarded
  • 150ml double cream
  • a small pinch of freshly grated nutmeg

Take the fish out of the fridge at least an hour before you want to cook it.

Light your barbecue, you will need a gentle heat to cook the fish through. Scrub the bars of the grill with a wire brush so it’s nice and clean, then lightly oil the bars. Let the grill get really hot before you put the fish onto it so the skin doesn’t skick and crisps up.

When the barbecue is ready to cook on, rub the olive oil all over the fish and season all over with salt and pepper. Put the bay leaves, garlic and lemom slices into the fish belly. Lay the fish onto the hot grill and cook for 2 to 3 minutes – then check the underside to ensure it’s not cooking too fast or burning – if it looks ok, continue to cook for 12-15 minutes on the first side, then use a couple of spatulas to turn the fish over, don’t worry too much if the skin tears a bit. Scatter over the herbs, then cook on the other side for the same amount of time. The fish is cooked when the the flesh flakes away easily from the bone – we find a temperature probe helpful too.

Gently lift the fish off the grill and serve with buttery new potatoes and the spinach with cream below.

FOR THE SPINACH & CREAM:

Put a large frying pan over a medium-high heat and add the butter. When the butter bubbles, add the garlic and allow it to sizzle for about a minute, without colouring.

Roughly chop the spinach if needed, then stir it into the garlicky butter until it wilts right down. Add the cream, nutmeg andn plenty of salt and pepper, then stir until thickened.

(Original recipes from Outside by Gill Meller, Hardie Grant Quadrille, 2022.)

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Barbecued Chicken

Posted in Barbecue, Chicken, Food, Gluten-free, tagged , , , , , , , , , on 21 October 2024| Leave a Comment »

Everyone loves a piece of barbecued chicken. This was has a tasty herb marinade.

Wine Suggestion: to hand a bottle of Domaine Gayda “Sphere” Chardonnay and we were pleased with the match. Southern French sunshine, organic vineyards, cooling mountains behind, limestone soils, wild ferment and aging on lees in a mix of concrete tanks and barrels.

Barbecued Chicken – serves 6

  • 3-4 tbsp olive oil
  • ½ tsp English mustard
  • 3 tbsp of chopped herbs – we used parsley chives and tarragon (you could also use thyme)
  • a little grated lemon zest
  • a squeeze of lemon juice
  • a small garlic clove, very finely chopped
  • 1 chicken, jointed

Combine the oil, mustard, herbs, lemon zest and juice, garlic and plenty of black pepper in a large bowl. Slash the chicken in a few places, then toss the pieces in the marinade and leave in the fridge for at least an hour or up to 4 hours.

Get your barbecue fired up.

Before cooking, pat away any excess oil, then seasson with salt. Grill on a moderately hot barbecue, turning often, until cooked through (best to use a meat thermometer and check for 74C). The breast pieces should take about 15 minutes on the hotter part of the barbecue and legs and wings on a cooler part for at least 25 minutes.

Transfer to a warm dish, sprinkle with a little more seasoning and leave to rest for 5-10 minutes before serving.

(Original recipe from River Cottage Everyday by Hugh Fearnley-Whittingstall, Bloomsbury, 2009.)

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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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Tahini Lamb Chops with Plum Sauce

Posted in Barbecue, Food, Gluten-free, Lamb, tagged , , , , , , , , , , , on 25 September 2024| Leave a Comment »

We love barbecuing our food and when a bunch of plums came our way just had to give this a go. We made too much plum sauce and it was lovely at breakfast with our granola, and then with some sausages another night as well. You can make both sauces in advance.

Wine suggestion: we think this worked really well with Domaine Ventenac’s “les Dissidents” Paria, which is a charming Grenache from the south of France near Carcassonne. Bright and minerally, this is perfectly ripe, but steps lightly with a mineral freshness and effortless weight.

Tahini lamb chops with plum sauce – serves 4 to 6

  • 2 racks of lamb, divided into 12-14 single chops
  • 100g lamb’s lettuce or baby chard or similar
  • 4 plums, halved and stones removed

FOR THE TAHINI BBQ SAUCE:

  • 150g tahini paste
  • 1 clove of garlic, crushed
  • 2 salted anchovies, chopped
  • 1 tsp pul biber
  • 2 tbsp pomegranate molasses
  • 100ml water, plus more if needed
  • 1 tsp flaky sea salt

FOR THE PLUM SAUCE:

  • 6 plums, cut into eighths and stones removed
  • 50g sugar
  • 1 clove of garlic
  • 1 whole dried chilli, cracked in half and seed discarded
  • 1 tsp Szechuan pepper
  • 1 bay leaf
  • 3 tbsp pomegranate molasses
  • ½  tsp flaky sea salt
  • 1 tbsp red wine vinegar

Put all of the tahini bbq sauce ingredients into a small food processor and blitz to a smooth thick paste, you might need a little water.

Put the plum wedges, sugar, garlic, spices, bay leaf and pomegranate molasses into a small frying pan, place over a high heat and bring to the boil. Cook for 5 minutes until the plums soften and start to fall apart, then remove from the heat and stir in the salt and vinegar.

When the barbecue is ready to cook on. Brush both sides of the chops with about half of the bbq sauce. Grill the chops for a couple of minutes, then turn them and brush with more sauce. Grill for another 2 minutes then turn and baste again. Repeat this until the chops have been cooking for 6 minutes on each side, then remove and set aside.

Put the plum halves on the barbecue, cut-side down. Grill for about a minute to just warm a little, then remove.

Scatter the lettuce over a large platter and top with the chops and plums. Serve with the plum sauce on the side.

(Original recipe from Chasing Smoke by Sarit Packer and Itamar Srulovich, Pavilion, 2021.)

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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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Barbecued Prawn & Avocado Cocktails

Posted in Barbecue, Food, Gluten-free, Prawns, Shellfish, tagged , , , , , , , , on 1 September 2024| 2 Comments »

Smokey prawns really add something special to a standard prawn cocktail. A great summer starter.

Wine Suggestion: Something a little different: El Paisano de Tares which is from Bierzo in Spain. A wine made from a field blend of Red and White grapes: Mencia, Garnacha, Palomino Fino, Doña Blanca & Godello. Served slightly chilled, it’s like a sophisticated Rosé with an earthiness and smokey spice plus smooth tropical notes. A very traditional wine that we don’t see much any more so a big bravo to the guys at Domniio de Tares for championing this alongside their excellent single varietal Mencia and Godello’s.

Barbecued prawn & avocado cocktails – serves 4

  • 600g large raw tiger prawns, peeled but with tails left on
  • 3 tbsp extra virgin olive oil
  • 1 large garlic clove, finely chopped
  • 2 tbsp finely chopped flat-leaf parsley
  • 6 dashes of tabasco
  • juice of ½ lemon

FOR THE MARIE ROSE SAUCE:

  • 120ml mayonnaise
  • 60ml tomato ketchup
  • 1 tbsp brandy
  • 5 dashes of worcestershire sauce
  • 6 dashes of tabasco
  • juice of ½ lemon

FOR THE SALAD:

  • 1 small iceberg lettuce
  • 2 celery sticks, finely sliced
  • 1 ripe avocado

TO GARNISH:

  • 2 tbsp chopped chives
  • 1 lemon, cut into wedges

Put the prawns into a bowl with the olive oil, garlic, parsley, tabasco, lemon juice and some seasoning. Toss well and leave to marinate for 10 minutes.

Meanwhile, make the marie rose sauce by mixing all of the ingredients together until smooth, then seasoning to taste. Cover and leave in the fridge.

Cut the lettuce into quarters and use the outer leaves to line 4 bowls. Thinly slice the rest of the lettuce and put it into a large bowl with the celery.

Cook the prawns over a hot barbecue for about 2-3 minutes on each side (depending how big they are). Transfer to a tray and leave to cool for a bit.

Add a couple of spoons of the marie rose sauce to the lettuce and celery, season and mix together.

Peel and cut the avocado into quarters. Divid the lettuce and celery between the bowls and spoon on a generous dollop of marie rose sauce. Pile the barbecued prawns on top and tuck in an avocado wedge. Finish with the chopped chives and lemon wedges.

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

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Mussels on the Barbecue

Posted in Barbecue, Fish, Food, Gluten-free, Shellfish, tagged , , , , , , , , , , on 28 August 2024| 2 Comments »

We’ll cook anything on the barbecue and these mussels come highly recommended! Serve in the foil package with plenty of crusty bread.

Wine Suggestion: Muscadet all the way, but given you get a little more with the smokey barbecue flavours coming through we’d suggest one with a bit more oomph like Jérémy Huchet’s Clos les Montys which is grown on a very particular blue-green bedrock giving the wine depth and substance.

Mussels on the barbecue – serves 2

  • 50g softened butter
  • 2 cloves of garlic, finely sliced
  • 2 shallots, finely sliced
  • 1 kg mussels
  • 1 small pack parsley, roughly chopped
  • 125ml white wine
  • 100ml double cream
  • crusty bread, to serve

Mix the butter and garlic with a big pinch of salt.

Heat the barbecue until the coals are white. Lay a sheet of tin foil, about 60cm long on the work surface, then put another sheet the same size on to, then add a third sheet about 30cm long acorss the middle to form a cross shape. Spread the shallots in the middle of the foil, pile the mussels on top, dot the garlic butter all over, then scatter over half the parsley. Season, then fold the foil in at the sides to create a bowl.

Pour the wine into the foil bowl and then seal it securely by scrunching the foil together at the top. If you need an extra sheet of foil to encase the whole parcel at this stage then do so.

Carefully place the parcel on the barbecue coals and cook for 10 minutes. Carefully open the parcel and check the mussels have opened. Pour in the cream, then cover the barbecue with a lid to cook for a few more minutes.

Sprinkle with the remaining parsley and serve with crusty bread.

(Original recipe from BBC Good Food)

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Barbecue Lamb Koftas

Posted in Barbecue, Food, Lamb, tagged , , , , , , , , , , , , , , on 24 August 2024| Leave a Comment »

It’s been a funny year for the barbecue, lots of bad weather and then when it turns nice it’s often not in the forecast. Surely, we are due some nice back to school weather and you’ll have the opportunity to cook these tasty koftas.

Wine Suggestion: From an incredibly awarded, but always under the radar Clare Valley winery is Kilikanoon’s Killermans Run GSM. We’re always amazed at the amount of depth and finesse this wine has. With a full-body, but complete balance, this finishes superbly long and weightless. Bravo!

Lamb koftas – serves 4

  • a little vegetable oil
  • 1 onion, chopped
  • 1 tsp cumin seeds, toasted
  • 1 tsp coriander seeds
  • 2 tsp cracked black pepper
  • 2 tsp salt
  • 800g lamb belly, minced
  • 4 cloves of garlic, finely grated
  • 1 tsp ras el hanout
  • 1 tsp ready-made mint sauce
  • finely grated zest of 1 lemon
  • 2 tbsp chopped parsley
  • 1 tbsp chopped coriander
  • lemon wedges and coriander leaves, to serve

Heat the oil in a frying pan on the hob and fry the onion over a medium heat for 8-10 minutes or until soft. Remove the onion from the heat and leave to cool.

Meanwhile, grind the spices and salt together using a pestle and mortar until you have a fine powder.

Put the lamb into a big bowl with the cool onion, garlic, ground spice mix, ras el hanout, mint sauce, lemon zest and herbs. Mix well with your hands.

Divide the mixture into 8 and roll each piece into a sausage-shaped kofta. Lay the koftas on a lined tray and chill in the fridge for an hour to firm them up.

Meanwhile, get your barbecue fired up and ready to cook on.

Place the koftas on the edges of the barbecue so they are over a medium heat – if you put them over the direct flame you might create a blaze when the fat drips off. Cook for about 8 minutes, turning regularly.

When the koftas are cooked, serve them on a platter with some lemon wedges and coriander leaves.

(Original recipe from Tom Kerridge: Outdoor Cooking, 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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