Home Made Burgers for the BBQ
Serves: 4
Ingredients
400 g Minced beef
1 Small Onion Diced
1 Egg
30g Breadcrumbs
Pinch of Nutmeg
50g Cheddar Cheese Grated
Drizzle of Rapeseed Oil
8 Brioche Buns or Floury Baps
Dressing The Burger:
8 Slices of Tomato
4 Gherkins
Burger Relish or Mayo
Crisp Lettuce Leaves
Method
For the burgers fry the diced onion in the oil. Place the minced beef in a bowl, then add the cooked onion, egg, nutmeg and breadcrumbs. Mix together then add the grated cheese and combine together.
Using the palm of your hand form 4 evenly shaped burgers. Patt to shape like a typical burger. Place in fridge for at least 30 minutes.
Go light the BBQ. When BBQ is ready place the burger on it and cook on either side flipping them multiple times to ensure even cooking. Ensure Burgers are cooked in centre. Time will depend on your own BBQ heat.
Toast the brioche buns on cooler side of BBQ. Assemble by adding dollop of relish on bun base then burger pate, slice of cheese, thinly sliced Gherkins, tomato slice and lettuce. Top with bun cap.
Brians Tip: I usually stick a skewer through the burger to hold it together.
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Lamb on the BBQ
1 Kg leg of Lamb Butterflied
3 Cloves Garlic
1 Lemon Zest
50ml Rapeseed Oil
2 Sprigs Fresh Rosemary
8 Fresh Mint Leaves
Pinch Sea Salt
Fresh ground pepper
Method:
Chop the rosemary, mint and add to the lemon zest. Add the crushed garlic, season with salt and pepper.
Add the oil and mix together.
Rub the marinade onto the lamb and leave for 1 hour before barbequeing
Place the lamb on the BBQ and cook on both sides until caramelised. Move the lamb to a cooler part of the BBQ and turn frequently until cooked to your liking.
Allow to rest for 10 minutes on coolest part of BBQ and slice to serve.
Great served inside or on top of a flatbed or naan bread. Topped with a slaw it’s a perfect hand-held option.
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Sticky Pork Ribs
Serves: 6
Ingredients
Drizzle Rapeseed Oil
2 Sprigs Rosemary
1 Rack of Ribs Approx - 1KG
Fresh ground Black Pepper
MARINADE
Half fresh red chili
1 thumb-sized piece of ginger
3 cloves of garlic chopped
75 ml apple juice
100ml white wine vinegar
3 Table Spoons tomato ketchup
1 tablespoon Dijon mustard
60ml soy sauce
50g soft brown sugar
50g Honey
Method:
For the marinade, place all the ingredients into a pot and mix. Bring to the boil then reduce to simmer for approx. 15 mins. Stirring occasionally. The sauce will have thickened when it’s ready. Store in a glass jar as this will last for weeks.
Place the ribs in a large roasting dish. Drizzle with Rapeseed oil, season with black pepper and sprinkle with the fresh rosemary. Brush the marinade/sauce over the ribs and turn upside down and brush more sauce onto the ribs keeping some sauce back for further brushing on the BBQ.
Place the ribs onto the BBQ and turn frequently. Brush occasionally with additional sauce/marinade.
Once cooked slice the ribs in between each bone and set to the cooler side or rack on the BBQ for serving.
Ribs are ready to eat.
Brians Tip: Serve with chopped basil leaves & fresh lime wedges.
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Lemon & Thyme Chicken
Serves: 4
Ingredients:
4 Chicken Breasts / Thighs or drumsticks
6 Sprigs of fresh Thyme or tea spoon dried thyme
1 Lemon Zest and Juice
100 ml Rapeseed Oil
Fresh Ground Pepper
Pinch of Sea Salt
Method:
Cut the Chicken breast butterfly style (escalope). Slice a cut into each chicken thigh or drumstick if using these cuts. Place the chicken in a container that leaves room to marinade.
Mix together the lemon zest and juice, oil, salt and pepper and whisk lightly. Add the thyme and pour the mix over the chicken. Turn the chicken over allowing the marinade to freely get in and around all the chicken. Leave to marinade for at least 30 minutes.
Place each piece of chicken on the bbq and turn frequently until cooked. Halfway through the cooking brush the remaining marinade onto each piece of chicken and repeat this a couple times until marinade is used up. (Never add the marinade after the cooking as the raw chicken has been in it )
If using thigh or drumstick ensure juices run clear or it has reached 75 degrees C if you have thermometer.
Brian's Tip:
Allow the chicken to rest for 5 mins off the main bbq heat before serving.
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Glazed Vegetable Kebabs
Serves 6
2 Courgettes
1 Aubergine
2 red Peppers
2 Yellow Peppers 2 Red Onions
6 chestnut mushrooms
Glaze
Ingredients
A good handful of rocket
3 tsp rapeseed oil
2 cloves of garlic
2 tsp red wine vinegar
Fresh ground black pepper
4 tsp toasted sesame seeds
20g Parmesan Cheese (optional)
Method
For the glaze put all the ingredients in a blender and combine together until you have a smooth-ish paste.
Toast sesame seeds on a flat, dry pan until golden brown, making sure you stay at the pan and toss them continuously. Sprinkle half of them into the pesto. Sprinkle the remaining on top of each kebab before serving.
For the vegetable skewers cut the peppers into chunks and slice the courgettes and aubergine. Peel and cut the onion into wedges.
Arrange each skewer by placing the skewer up through the centre of each vegetable as you build at least one of each vegetable on each sewer.
To cook: place each skewer onto the BBQ and once you have a charred colour on all sides then brush the vegetables with the glaze. Repeat the brushing application of the glaze a few times and before serving sprinkle remaining sesame seeds on each skewer.
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Summer Slaw
Serves: 6
200g White Cabbage Shredded
200g Red Cabbage Shredded
1 Red Onion Diced
2 Carrots Grated
4 Tablespoons Light Mayo
Fresh Ground Black Pepper
Pinch of Chilli Flakes
Fresh Mint Leaves
Squeeze of Lime Juice
Method
Put all the ingredients into a bowl and mix together. Cover Slaw with cling film and chill in the fridge for at least 30 minutes.
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Perfect Baked Potatoes
Pre heat Oven to 220 °
Rub potatoes with oil. Season with black pepper and fresh thyme.
Wrap potatoes in tin foil. Place on flat tray and bake for 40 minutes. Transfer to the BBQ to finish the cooking at the side of the cooler side of the BBQ.
Cut an X in tin foil and push the 4 sections inwards to open the piping hot potato. Serve with melted butter or a slice of the above butters.