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Bbq Feast with Kevin Dundon

Friday, 22 May 2009

Kevin Dundon, Head chef at Dunbrody House:

Barbecued Suckling Pig
(Serves 10-12)

This is a real show off piece which always generates attention at your barbecue. This particular type of pig is a young pig that has only fed on its mother's milk. The piglet is killed between the ages of two to six weeks. Make sure that the pig is oven ready from your butchers, but give the butcher plenty of advance notice if you wish to order one as it make take him a little time to get one.
Pigs less than 20lb will fit comfortably into a domestic oven.

. 16lb/6.9kg whole suckling pig
. Sunflower oil
. 1 Orange
. 4-5 dessertspoons of honey
. 4 Aubergines
. Preheat oven to 180C/350F/Gas Mark 4

1. Stick the whole orange in the mouth of the pig to keep his mouth open.
2. Prick the skin of the pig all over to prevent the skin from bursting later on.
3. Place the meat on a large deep roasting tray and roast in the oven for up to 2 hours-make sure that all juices are running clear.
4. Meanwhile turn on the barbecue and heat it up to very hot-they tend to cool down quite quickly. After the pig comes out of the oven place it on the barbecue baste it with the fat it has lost and also drizzle the honey over the top of the bake.
5. Glaze on the barbecue for 10-15 minutes or until a nice crunchy skin is attained.
6. Meanwhile cut the Aubergines lengthways and griddle on either side on the barbecue for 5 minutes and serve along the pig.
7. After the pig comes off the barbecue transfer it to a very large serving platter and arrange the aubergine slices all around the side.
8. Be as imaginative as you like in the presentation.

Additional Notes:
If you have a barbecue with a spit attached to it, you can choose to cook the pig in it entirety on the spit. If you do this I normally like to cook it slowly for about 6 hours of thereabouts and the meat will be falling off the bone.

This was declared the national dish of South Africa by the United Nations women's organization in 1954. It has a varied heritage-the Dutch brought ground meat to local cuisine. The spices were introduced by the slaves from Indonesia and the presentation is reminiscent of English Sheppard's pie. My mother was a tremendous cook and this dish for always a firm favourite with her and it was a way in which she used the leftovers from Sunday lunch.

. 2lb ground minced beef/lamb
. 2 medium onions, chopped finely
. 1 tablespoon oil
. 1 teaspoon crushed garlic
. 1 teaspoon freshly grated ginger
. 1 tablespoon tomato chutney
. 2 slices of bread (soaked in ½ cup milk)
. Juice of ½ lemon
. ½ tablespoon curry powder
. 1 teaspoon turmeric
. 2 tablespoons sugar
. ½ cup raisins
. Seasoning.

2 large eggs
200ml milk (retained from soaking the bread)

Preheat the oven to 170C/325F/Gas Mark 3.
Heat the oil in a frying pan and add the onions and sauté until soft.
Add the garlic, ginger, curry powder, turmeric and mix quickly around to coat the onions in the spice.
Add the minced beef and continue to stir it over a medium heat until browned.
Soak the bread in the milk for approximately 10 minutes the strain off the milk (but keep it) and fluff it up with a fork.
Add the sugar, mashed bread, chutney, lemon juice and raisins to the mixture.
Season with salt and pepper.
Spoon the mixture into a casserole dish and place in the oven for 35 minutes.
Mix the eggs with the milk and remove the casserole from the oven.
Pour the egg custard on top of the meat and bake for a furthur 15-20 minutes.

African Beef Salad with Biltong
Biltong is a kind of cured meat that originated in South Africa. Many different types of meat can be used to make it, ranging from beef through game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is similar to beef jerky in that they are both spiced, dried meats, but differ in their typical ingredients, taste and production process.

2 slices fillet beef (approx 200g each)

. 1 teaspoon turmeric powder
. 2 cardamom pods
. 100ml oil
. Cracked black pepper
. 1 dessertspoon honey
. 6-8 leaves red chard
. 200g mixed lettuce
. 1 green pepper
. 1 medium onion
. 2 cloves garlic
. 10-12 cherry tomatoes
. 1 tablespoon biltong

. 3 dessertspoons olive oil
. 1 dessertspoon honey
. Juice ½ lemon
. 1 clove garlic
. Seasoning


1. Begin by making the dressing.
2. Finely dice the garlic and add this to a mixing bowl.
3. Add some seasoning, honey and lemon juice to the bowl and mix thoroughly.
4. Slowly pour in the oil and mix thoroughly until combined.
5. Marinade the beef in all of the ingredients mixed together.
6. Leave it to rest for about an hour
7. Heat the barbecue and cook the beef on the hot bars.
8. Rare-2 minutes on either side
9. Medium- 4 minutes on either side
10. Well Done- 5 minutes on either side
11. Mix the chard, lettuce, thinly sliced green pepper, onion, garlic together.
12. Add in cherry tomatoes and glaze with the dressing.
13. Thinly slice the beef and place it on top of the salad.
14. Sprinkle the biltong on top.

For more information on the BBQ'S featured on today's show please contact:-
The Orchard Home and Garden
Co. Kildare
01 6288903 -

Billtong provided by Nyhan and Bro Butchery, Lepardstown Shopping Centre, Dublin. 012946969