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Posts Tagged ‘BBQ’

Tandoori pork burgers

This was such a tasty weeknight dinner inspired by a half-used jar of tandoori curry paste and a packet of supermarket naan breads. Ditch the naans for gluten-free burgers.

Wine Suggestion: A juicy Spanish, or Spanish varietal, should work here. There are some great and good value Garnacha’s, like one made by Bodegas Monfil, which are perfect when on a budget. If you want to push the boat out choose a ripe and juicy Ribera del Duero made from Tempranillo. Our favourite of the moment is the Carmelo Rodero and try their 9 Mesas for the juicy youthful fruit. Older and more concentrated Crianza’s and Reserva’s would overwhelm the dish.

Tandoori pork burgers with tomato & coriander raita – serves 4

  • 500g lean pork mince
  • 1 red onion, grated
  • 2 tbsp tandoori curry paste (we like Patak’s)
  • a small bunch of coriander, chopped
  • 150ml natural yoghurt
  • 2 tomatoes, chopped
  • 4 scallions, sliced
  • naan breads, to serve
  • Little Gem or Cos lettuce, to serve

Put the mince, onion, curry paste and half the coriander in a bowl, season with mix well, then form into 4 burgers.

Barbecue the burgers for 4-5 minutes on each side or until cooked through. Meanwhile, mix the rest of the coriander with the yoghurt, tomatoes & scallions.

Serve the burgers in some warm naan breads (we toasted ours on the barbecue) with the crispy lettuce and raita.

(Original recipe by Janine Ratcliffe in BBC Olive Magazine, August 2009.)

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Big pieces of fish are particularly well suited to the large cooking space you’ve got on the barbecue. We’ve invested in a fish basket for the barbecue but when we cooked this we didn’t have one and it was tricky to turn. If you don’t have a fish basket you might find it easier to cut the side of salmon in half.

We also really like this without the cucumber yoghurt and served with some champ (mashed potatoes with scallions and loads of butter for any of you non-Irish readers).

Wine suggestion: White and fresh, but also with a full body and a good texture. Out of fashion somewhat we tried a Chablis  … a 1er Cru Montmains from Domaine Bois d’Yver that we had lying around. It was a couple of years old but the extra age added extra layers of depth to a wine that was still fresh and dynamic. If you’d prefer a red then lightly chill a young Pinot Noir for 20-30 minutes and you’ll also have a treat.

Barbecued Side of Salmon with Cucumber Yoghurt – serves 4-6

  • 1.5kg side of salmon, scaled and pinboned (order this from your fishmonger)
  • zest and juice of 1 lemon
  • large bunch of basil/fennel tops, finely chopped
  • 1 cucumber, peeled lengthwise at intervals to make stripes
  • 300ml natural yoghurt
  • 1 red chilli, deseeded and finely chopped
  • small bunch of mint/oregano, leaves picked and chopped

Brush the bars of the barbecue clean or your fish will stick (the fish basket will help with this), then light it and get it nice and hot.

Put the salmon skin-side down on a board and slash the flesh side with a sharp knife, about 1cm deep. Scatter the lemon zest and most of the fennel tops/basil over the salmon, then push into the cuts that you made with your fingers. Rub the fish lightly all over with olive oil and season well with salt and pepper.

Put the salmon on the barbecue, skin-side down. Check it after about 4 minutes by which time the skin should have got nice and crispy. Turn the fish carefully and cook on the other side for 2-3 minutes. You can carefully take the skin off the salmon at this stage and place it back on the heat to get really crispy.

Cut the cucumber in half lengthways and remove the seeds. Chop the seedless cucumber and mix with the yoghurt. Add some lemon juice, half the chopped chilli, and half the mint/oregano. Drizzle over some good olive oil and season well.

Break the salmon into portions with a fork and serve with the cucumber yoghurt, sprinkled with the remaining chilli and herbs. Drizzle with a little more olive oil and serve with a piece of the crispy skin if you like.

(Original recipe from Jamie at Home by Jamie Oliver, Michael Joseph, 2007.)

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Broad bean & mozzarella salad

A real taste of summer and a smashing way to start a dinner party. Serve on a big wooden board with a glass of something bubbly.

Wine Suggestion: Go white, go Italian, go fresh and textured. We’d recommend a good Pecorino from Abruzzo or Marches or maybe a Gavi or Soave.

Smashed broad bean and mozzarella salad – serves 4

  • 300g podded broad beans (you need about 1kg in their pods to get this amount) or 300g frozen broad beans
  • 1 lemon, juiced
  • 100g pecorino, grated
  • handful of mint leaves
  • handful of basil leaves
  • olive oil
  • sourdough/country style bread, 8 slices toasted (we toasted ours on the barbecue), rubbed with garlic & drizzled with olive oil
  • 2 balls buffalo mozzarella

Blanch the podded broad beans in boiling water for 2 minutes, drain and pop the green bean out of the papery skin.

Smash the double-podded broad beans with a good pinch of sea salt in a big pestle & mortar. Add the lemon juice, pecorino and herbs (keep a few leaves to garnish) and 4tbsp olive oil and mix together. Season well and pile onto the toast.

Tear the mozzarella into chunks and set on top of the broad bean mash, Finish with another drizzle of oil, some black pepper and a few herbs.

(Original recipe by Ben O’Donoghue for BBC Olive Magazine, August 2005.)

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So we’re back after a brief hiatus due to holidays and a broken laptop. In the absence of a pizza oven, we tried cooking pizza on our gas barbecue instead. The result was pretty good and produced a pizza-oven style crust that we never manage to achieve in the regular oven. Pizza dough is easy to make with a standing mixer and dough hook. You can chill the dough for a couple of days or freeze it.

Pizza Dough – for 4 pizzas

  • 500g ’00’ flour, plus extra for dusting
  • 1 tsp salt
  • ½ tsp dried yeast (not fast-action)
  • 400ml warm water
  • oil, for greasing

Put the flour and salt in the mixer bowl and mix the yeast into the water. Wait 5 minutes to check that the yeast is working – little bits will start rising to the top.

Turn on the motor and pour in the liquid. Keep the speed on medium-high and it should come together in a ball. If the bottom is sticking tip in 1-2 tbsp of flour. Knead for 5-7 minutes until the dough is shiny and springs back when you press your finger into it. Try to avoid adding too much extra flour the dough should be slightly sticky.

Use oiled hands to remove the dough from the bowl and hook. Oil another bowl and put the dough in it. Turn the dough around to lightly coat it in the oil. Cover tightly with cling film and and a tea towel, then place in a warm, draught-free spot until the dough has doubled in size. It will take between 2 and 4 hours to rise depending on how warm a day it is. (If you don’t need the dough for a day or two, put it in the fridge straight away, take out 3-4 hours before using and punch it down before bringing together on a floured surface.)

Divide the dough into 4 pieces, then shape into balls – dusting in flour as they will be sticky. Keep the dough balls covered with a tea towel or cling film while you prep the toppings. (You can also freeze them in sealed bags. Thaw in the fridge and bring to room temperature 3 hours before using.)

Use your fingers to gently stretch out the dough into pizza shapes. When they have stretched to about 16cm, put the disc over the tops of your hands and use them to stretch it to about 25cm. Ours was pretty wonky and ripped a bit but no matter.

Preheat the gas barbecue and turn down to medium-low so the bottom of the pizza doesn’t burn.

Put the pizza onto a floured baking sheet with no edge or a large wooden board. Slide the dough onto the grill, close the lid (if you have one) and cook for 3-4 minutes. The dough will puff up and is ready when the bottom-side has light brown stripes. Use tongs to pull the dough off and turn upside down.

Put the pizza toppings (see our suggestion below) on the cooked side and place the pizza back on the grill, uncooked side down, and shut the lid. Cook for another 3-4 minutes and remove when the cheese is melted and the toppings are hot.

(Pizza dough recipe from BBC Good Food)

Chorizo pizza with peppers & Manchego – enough for 2 pizzas

  • ½ quantity of pizza dough above, divided into 2 balls
  • 4 cooking chorizo sausages
  • 4-6 peeled plum tomatoes from a tin, drained
  • 100g Manchego, shaved
  • 100g mozzarella, cut into 2cm cubes
  • ½ Romero pepper, thinly sliced
  • pinch of chilli flakes
  • 2 handfuls spinach leaves

Prepare the dough as outlined above.

Thickly slice the chorizo and pan-fry until crispy. Remove and set aside. Cook one side of the pizzas.

Crush 2-3 of the tomatoes with your hands and drain in a sieve, then spread on the cooked side of the pizzas. Top with both cheeses, the pepper and chorizo. Season and add chilli flakes.

Grill, covered, until the cheese is melted. Finish with the spinach leaves and a few extra shavings of Manchego.

(Pizza topping recipe from BBC Good Food)

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Pork Souvlaki with oregano

Have you got your barbecue out yet? We’ve had a few sunny days in Dublin and the cold breeze is gradually starting to ease; the clocks have gone forward and we’re looking forward to much more time spent outside. We have to confess to using the barbecue all year round and have been caught out in the snow or rain grilling up a feast and this is one of our favourite ideas. Nothing beats some good chips with your souvlaki.

Wine Suggestion: to celebrate the Spring sunshine we broke out a Provence rosé from Chateau Vignelaure, a lovely and serious wine that delivers a great texture and structure as well as summer fruit flavours to inspire us.

Pork Souvlaki with Oregano – serves 4

  • 400g pork shoulder, cut into 3 cm cubes
  • 30ml lemon juice
  • 2 tbsp olive oil
  • 2 tsp dried oregano
  • ½ tsp ground cumin
  • ½ tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 small garlic clove, grated
  • ½ tsp salt

Mix all the marinade ingredients in a bowl and add the meat. Marinate for an hour or so, then thread onto skewers. Cook on a preheated barbecue for about 10-12 minutes.

(Original recipe from Venice to Istanbul by Rick Stein, BBC Books, 2015.)

 

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Steak & Mushrooms

What could be better than steak, mushrooms & chips? Nothing too groundbreaking here but we do recommend taking some inspiration from the Greeks when cooking your mushrooms.

Wine Suggestion: We always fall for a big red when having steak and this dish caused us to try one of our 2009 Bordeaux’s lying waiting in the cellar; this time the Ch Capbern Gasquetton. Full of flavour and still very youthful but the seven years from vintage has brought it all together and made it a great match.

Grilled steak with village mushrooms – serves 4

  • 4 rib-eye or sirloin steaks (rib-eye would be our preference), about 250g each
  • 50ml olive oil, plus a bit extra for brushing on the steaks
  • 2 tsp dried oregano
  • ½ a lemon
  • 200g button mushrooms, thinly sliced
  • 5 cloves of garlic, chopped
  • 25ml balsamic vinegar

Brush the steaks with oil, season with salt, pepper and half the oregano, then grill on a hot barbecue until cooked the way you like.

Sauté the mushrooms in the 50ml of olive oil with the garlic, balsamic vinegar, ½ tsp salt, 20 turns of the black pepper mill and the rest of the oregano. Serve with the steak (and some chips if you like).

(Original recipe from Venice to Istanbul by Rick Stein, BBC Books, 2015.)

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Courgette & Haloumi Kebabs

There’s still a few courgettes left in the shops and there is just enough warmth left in the air to brave one last barbecue. We had these as a main course with a couscous salad. If that’s a step too far you could treat this as a side and barbecue some bangers or burgers for Halloween.

Courgette & Halloumi Kebabs – serves 4

  • ½tsp chilli powder
  • small handful mint, chopped
  • 1 lemon, juiced and zested
  • 2 tbsp extra-virgin olive oil
  • 2 courgettes, cut into 1 cm rounds
  • 225g pack halloumi cheese, cut into large cubes

Mix the chilli, half the mint, lemon zest and juice, olive oil, courgettes and halloumi together in a bowl. Leave to marinate for 30 minutes.

Thread the marinated courgettes and halloumi cubes onto skewers (soak them first if you’re using wooden ones). Cook on a preheated barbecue for 7-8 minutes, turning and basting with any leftover marinade.

Sprinkle the rest of the mint over before serving.

(Original recipe from BBC Good Food)

Courgette & Haloumi Kebabs with couscous

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