Category: Recipes

Posted on

Mushroom and Chestnut Bourguignon

Mushroom and Chestnut Bourguignon

  • Prep Time30 min
  • Cook Time1 hr 20 min
  • Total Time1 hr 50 min
  • Yield6 Servings
  • Course
  • Cooking Method
    • Indirect/Direct in Griddle Pan

Ingredients

  • A little oil for browning
  • 450g small chestnut mushrooms or button mushrooms, left whole
  • 175 g cooked chestnuts, sliced in half
  • 300g Chantonnay carrots (or regular carrots chopped into large chunks)
  • 24 small shallots, peeled and left whole
  • 2 cloves of garlic, minced
  • 1/2 tsp caraway seeds
  • 300 ml hot vegetable stock
  • 1 tsp Marmite (or Vegemite).
  • 1/2 tsp brown miso paste
  • 400ml red burgundy wine (you can substitute another red wine)
  • 2 heaped tbsp tomato purée
  • 4 tbsp brandy
  • 2-3 tsp unrefined sugar
  • 4 heaped tsp cornflour mixed to a slurry with a few drops of water
  • A bunch of thyme tied with string
  • Salt and pepper to taste

Method

1

Clean the mushrooms and place in a bowl. Pour over the wine and leave to stand overnight or for a few hours, giving them a stir once or twice (marinating the mushrooms is optional).

2

Set up your BBQ to have direct and indirect zones. Prepare your carrots and pop them in a bowl. Add a tiny bit of oil, salt and pepper and massage the carrots to coat. Place on a baking tray and roast indirectly in the BBQ using some fruit wood chips or chunks for smoke for 20-25 minutes until cooked and set aside.

3

Using the Weber GBS Dutch Oven or a heatproof saucepan suitable for the BBQ, brown the shallots over a high heat (direct zone) using a little oil. You’re just looking for colour on them here, you don’t need to cook them through. Remove them from the pan and set aside.

4

Remove the mushrooms from the wine (reserve the wine for later), pat them dry with kitchen paper and then add to the hot pan. Fry off the mushrooms for a few minutes and while this is happening dissolve the marmite and miso paste in the hot stock.

5

Add the shallots to the mushrooms along with the garlic and caraway seeds and fry gently for another minute. Now add the chestnuts, stock, brandy, thyme and 200ml of the wine marinade. Bring to the boil and then move to the indirect side of the BBQ, close the lid and simmer until the shallots are tender. You can cover the pan or leave it uncovered if you want to infuse more smoke into the casserole.

6

Add more of the wine and a little water if you think it needs it, but remember that the wine will need to cook out, so check this early on.

7

Add the carrots to the pan and taste for seasoning, adding a good grinding of black pepper and salt if needed. Stir in the cornflour slurry and simmer until the sauce has thickened.

8

Serve with greens and creamy mashed potatoes.

Recipe by Kelly Bramill of Chickpeas and Charcoal

Free Recipe Card

Mushroom and Chestnut Bourguignon

Download the free PDF Recipe Card

Download
Posted on

Beef Stroganoff

Beef Stroganoff

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Yield4 Servings

Ingredients

  • 675g/1½ lb beef fillet, preferably cut from the tail end (It can be made with Sirloin which will make the dish cheaper
  • 65g/2½oz unsalted butter
  • 1½ tbsp paprika (hot Hungarian, if you like a little subtle heat)
  • 1 large onion, very thinly sliced
  • 350g/12oz button mushrooms, thinly sliced
  • 3 tbsp sunflower oil
  • 300ml/10fl oz soured cream
  • 2 tsp lemon juice
  • small handful of parsley leaves, finely chopped
  • salt
  • freshly ground black pepper

Method

1

Cut the steak into 1cm strips

2

Melt the butter in the griddle, add the paprika and onion and cook slowly until onion is soft but not browned.

3

Add the mushrooms and fry gently for three minutes, transfer to a plate and keep warm.

4

Using the same pan heat the sunflower oil until very hot

5

Add the fillet and fry quickly seasoning and turning as you do for around a minute. You do not want to overcook the steak. Transfer to a plate.

6

Return the onion/mushroom mixture to the pan add the sour cream and bring to the boil, simmer for a minute until thickened

7

Return the steak to the pan and heat gently for one minute. The beef should not be cooked any further.

8

Stir in the lemon juice and parsley

9

Serve with buttered noodles or rice

Recipe by Christine Dale of Chillin n’ Grillin

Free Recipe Card

Beef Stroganoff

Download the free PDF Recipe Card

Download
Posted on

Watermelon and Strawberry Salsa

Watermelon and Strawberry Salsa

  • Prep Time10 min
  • Cook Time5 min
  • Total Time15 min
  • Yield4 Servings
  • Cooking Method
    • In-Direct and Reverse Sear

Ingredients

  • 1cup diced watermelon, seeds removed
  • ¾ cup diced strawberries
  • ¼ cup of diced red onion
  • 2tbs chopped fresh mint leaves
  • 1 tbs diced jalapeno chilli
  • 1 tbs lime juice
  • 1 tsp honey or balsamic vinegar
  • S&P to taste

Method

1

Mix all ingredients together and allow to sit for at least an hour to allow the flavours to meld

Recipe from Christine Dale from Chillin n' Grillin

A perfect accompaniment to our BBQ Jerk Chicken

Free Recipe Card

Watermelon and Strawberry Salsa

Download the free PDF Recipe Card

Download
Posted on

Brined Chicken Lollipops

Brined Chicken Lollipops

  • Cook Time40 min
  • Yield4 Servings

Ingredients

For the Brine

  • 1 Litre Water
  • 100gms Salt
  • 75gms sugar
  • 2 garlic cloves smashed
  • 1 onion sliced
  • 1 lemon sliced
  • 1 sprig rosemary
  • 1 sprig thyme

For the Chicken

  • 1 packet of chicken drumsticks
  • 1 cup of your favourite bbq sauce, you can of course make your own
  • 30gms of rub

Method

Preparing the Brine for the Chicken

1

Prepare the brine by bringing all the ingredients to the boil and allow to cool

2

Cut the bottom of the drumstick to help it sit upright. Trim round the bone of the drumstick just above the meaty bit (see pic) Remove pin bone and tendons.

3

Place the drumsticks in the brine and leave overnight

4

Remove the drumsticks from the brine and leave to dry for 30 mins uncovered on a plate in the fridge.

5

While the drumsticks are drying prepare your bbq for indirect cooking, you are looking for a temperature of around 250-275f/122-135c

6

Sprinkle with your chosen rub and place the drumsticks on the bbq. They will take around 40 mins but check the internal temperature of them to make sure they are done. (165f or 74c)

7

 Put your sauce in a cup and dip each drumstick in then place back on the bbq to allow the glaze to set.

Brining may be new to many of you but it really takes chicken drumsticks to the next level

Recipe from Chillin N Grillin NI.
Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni

Free Recipe Card

Brined Chicken Lollipops

Download the free PDF Recipe Card

Download

Posted on

Butter Chicken

Butter Chicken

  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min
  • Yield6 Servings

Ingredients

For the marinade

  • 1tsp ground cumin
  • 1tsp coriander
  • ½ tsp ground black pepper
  • 1tsp fenugreek leaves
  • 1tsp ground turmeric
  • 1tsp paprika
  • 1tsp chilli powder
  • 1tsp flaked sea salt
  • 2tsp garlic and ginger paste
  • 1tsp tomato puree
  • 4 tbsp natural yoghurt
  • 6 chicken breasts

For the Butter Sauce

  • 125 gms ghee (or 100gms butter and 2tbsp oil)
  • 2 onions chopped
  • 3tsbp garlic and ginger paste
  • 1tsp ground turmeric
  • 4 ripe tomatoes
  • 3tbsp tomato puree
  • 1 tbsp caster sugar
  • 1tsp flaked sea salt
  • 100ml double cream
  • Handful fresh coriander

Method

1

Combine all the dry ingredients for the marinade to form a spice mix, take three table spoons of the spice mix and add to the yoghurt tomato puree and garlic and ginger paste Reserve the rest of the spice mix for the sauce.

2

Cut each chicken breast into 6 and add to marinade. Put in fridge over night or at least 4 hours.

3

To make the butter sauce, heat the ghee and add onions, and garlic and ginger paste, cook gently until the onions are softened, we do this in a dutch oven on the bbq but it can be done on the cooker, increase the heat and stir in the rest of the spice mix you prepared for the marinade and the turmeric. Cook for 3 mins stirring regularly.

4

Stir in the tomatoes, tomato puree, sugar and salt and cook for 5 mins stirring constantly until the tomatoes have softened. Add 200mls of cold water and bring to a gentle simmer.

5

Preheat your bbq, put the chicken on the skewers and grill until they are ready, internal temp of 165f or 74c and ideally they should have a light char.

6

Blitz your sauce with a stick blender and add the cream simmer for a couple more minutes. Take you chicken and slide it off the skewer in to the sauce.

7

Serve sprinkled with chopped coriander and serve with rice and naan breads

Recipe from Chillin n' Grillin

Free Recipe Card

Butter Chicken

Download the free PDF Recipe Card

Download
Posted on

‘Style Your Own’ Bean Burger

‘Style Your Own’ Bean Burger

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield4 Servings
  • Cooking Method
    • Direct on Plancha or Griddle

Ingredients

Foundation Ingredients

  • 1 tin of chickpeas, drained.
  • 1 tin of any other bean you fancy (kidney, black, mixed, cannelini, borlotti etc), drained & rinsed.
  • 3 tbsp plain flour.
  • Salt and pepper to taste.

Style Your Own

  • Choose one from each category…
  • A handful of any soft herb (coriander, parsley, basil, tarragon, chives, mint, sage, oregano, fresh thyme – leaves only if stalks are woody)
  • A tbsp of paste or puree (tomato, roasted garlic, sun dried tomato, thai curry, chipotle, harissa, tahini, red or green pesto, achiote, or even ripe avocado)
  • 2 tsp dried herbs, spices, rub or any other flavouring you fancy that compliment the flavours of whichever herbs and spice paste you’ve chosen.
  • A bit of heat (optional) in the form of dried chilli flakes. Less if using powder.
  • Citrus. Lemon or lime work really well with a lot of herb and spice combinations. Zest and juice of 1 of your chosen fruit works well.

Method

1

Put all the ingredients in a food processor and blitz to combine. It’s nice to keep a bit of texture, so pulse until you get the desired consistency, you want the mix to form easily into a ball. Check seasoning – the raw mix is perfectly safe to taste.

2

Shape the mix into 4 large patties, using wet hands helps, and lay on a baking tray lined with parchment paper. Pop the patties in the fridge to firm up for an hour or so. You can freeze the patties at this point for cooking at a later date or make ahead the day before.

3

Fry the patties on a medium to high heat in a little oil until golden on each side without moving them too much until a light crust has formed. Move them to a lower temperature or indirect area and finish cooking – around 10 minutes.

4

Serve on a toasted bun with your favourite accompaniments.

Here are a few examples of flavour combinations to add to your foundation mix.

• Fresh basil, sun dried tomato paste, 2 tsp of garlic granules (or fresh is good here), lemon zest and juice.
• Fresh coriander, chipotle paste, 2 tsp jerk seasoning, chilli flakes, lime zest and juice.
• Fresh mint, harissa paste, 2 tsp finely chopped preserved lemon.
• Fresh thyme, roasted garlic puree, 2 tsp cajun seasoning, lime zest and juice.
• Fresh chives, your favourite BBQ sauce/marinade, 2 tsp smoked paprika/BBQ rub, clementine zest and juice.
• Fresh tarragon, wholegrain mustard, 2 tsp garlic granules, lemon zest and juice.
• Fresh parsley, pesto, 2 tsp vegan parmesan, lemon zest and juice.

Recipe kindly supplied by Kelly at Chickpeas & Charcoal

Free Recipe Card

Style Your Own Bean Burger

Download the free PDF Recipe Card

Download
Posted on

Two for One Breakfast (Part 1)

Two for One Breakfast (Part 1)

  • Prep Time1 hr
  • Cook Time30 min
  • Total Time1 hr 30 min
  • Yield3 Servings
  • Course
  • Cooking Method
    • InDirect/Plancha

Ingredients

  • 3 Large Jacket Potatoes
  • 6 Pork Sausages (3 for Part 1)
  • 6 rashers Streaky Bacon
  • 3 Eggs
  • 1 Onion sliced

Method

1

Bake the potatoes the night before and allow to cool.

2

Once cool, cut off the top and bottom and scoop out most of the potato, leaving 0.5/1cm inside. Reserve the potato for Two for One Breakfast (Part 2)

3

Take the skin off the sausages. At this stage you can flavour up the sausage meat if desired. I used a little bit of salt and pepper and some hot sauce. Mix together and split the mixture in to six, reserving 3 for part two. Use the sausage meat to plug the bottom half of each of the potatoes. Wrap two slices of bacon around each potato. You may need to pin them with a cocktail stick.

4

Stand the potatoes on the plancha or in a cast iron pan for approximately 20 minutes.

5

Once the sausage is cooked drop an egg in to the top of each and start frying your onion. The egg will take approximately 10 minutes, but cook it to your desired outcome. Sprinkle the onions over the top and you are good to go

Recipe by Tim Donald t: Tim@silverbackgrill insta: tim.donald1

Free Recipe Card

Two for One Breakfast (Part 1)

Download the free PDF Recipe Card

Download

Posted on

Two for One Breakfast (Part 2)

Two for One Breakfast (Part 2)

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield3 Servings
  • Course
  • Cooking Method
    • InDirect/Plancha

Ingredients

  • Potato reserved from Part 1
  • Sausages reserved from Part 1
  • 1 Eggs
  • 1 Onion diced
  • 3 Rolls

Method

1

Form the remaining sausage in to 3 patties. Cook on the plancha for about 10 minutes a side or until internal temp reaches 70c.

2

Mash the potato and mix with the onion and egg. Form the potato in to 3 patties and put on the plancha with the sausage patties, these will probably take about 10 minutes a side. You might want to put a pat of butter under each to help with the browning.

3

Toast the buns cut side down on the plancha for a minute or two and assemble. If you are like me you will liberally lash with hot sauce. As with most breakfast dishes you can stack this with whatever you want!

Recipe by Tim Donald t: Tim@silverbackgrill insta: tim.donald1

Free Recipe Card

Two for One Breakfast (Part 2)

Download the free PDF Recipe Card

Download

Posted on

Souvlaki

Souvlaki

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • YieldMakes 12

Ingredients

  • 1kg Boned and Skinned Chicken Thighs or Breast
  • 4 tbsps olive oil
  • juice of 1 lemon
  • 1 clove of garlic, minced
  • 2 tbsp dried oregano
  • salt and freshly ground pepper

Method

1

Trim the chicken of any excess fat,

2

Mix all the ingredients apart from the chicken together in a bowl, add the chicken and allow to marinate for at least an hour in the fridge

3

Light BBQ and grill chicken until it reaches an internal temp of 165°F or 74°C

4

Make some minty greek yoghurt by mixing plain yoghurt, chopped mint and garlic

5

Toast some flat breads and fill with salad of your choice, e.g. Rocket, red onion, tomato, cucumber, olives, feta.

6

Top with sliced chicken and top with your yoghurt dressing

Recipe by Chillin n' Grillin

Free Recipe Card

Souvlaki

Download the free PDF Recipe Card

Download
Posted on

Susan Stoneman – Drop Crumpets

Susan Stoneman – Drop Crumpets

  • Prep Time24 min
  • Cook Time6 min
  • Total Time30 min
  • YieldMakes around 24 (depending on size)
  • Course
  • Cooking Method
    • Direct grill on plancha or griddle

Ingredients

  • 115g plain flour
  • 115g strong flour
  • Half teaspoon cream of tartar
  • 4g dried yeast
  • 250ml lukewarm water
  • Half teaspoon salt
  • 1/4 teaspoon bicarbonate of soda
  • 140ml lukewarm milk
  • Vegetable oil for frying

Method

1

Sift the flours and cream of tartar into a bowl and add in the yeast. Stir in the lukewarm water with a wooden spoon and leave covered for about an hour.

2

The dough will be full of little air bubbles. Add the salt and stir. The dough will fall at this point but will rise back up. Leave for 30 minutes

3

Stir in the bicarbonate of soda and the lukewarm milk. The batter should be a thick pouring consistency. Pour into a measuring jug as this makes it easier for pouring your drop crumpets

4

Heat your griddle to a high temperature. Put on a little vegetable oil to prevent sticking and pour little circles of mixture onto the griddle.

5

Cook for about 3 minutes on the first side. You should see lots of little bubbles form then pop – this gives the crumpet look.

6

Turn over and cook the other side.

7

Keep warm and eat with the topping of your choice. Lovely with just butter and honey.

Recipe from Susan Stoneman

Drop Crumpets

Download the free PDF Recipe Card

Download