Bloomin’ Vegetable Tart

Bloomin Vegetable Tart

Bloomin’ Vegetable Tart

  • Prep Time40 min
  • Cook Time40 min
  • Total Time1 hr 20 min
  • Yield4 Servings

Ingredients

For the Bloomin’ Vegetable Tart

  • 1 x 320g pack pre-rolled puff pastry
  • 200g cream cheese
  • 50g Sour cream
  • 2 cups freshly grated Parmesan cheese
  • 1 tsp lemon juice
  • 1 tsp chopped fresh thyme
  • 1 Tbs chopped fresh parsley
  • Sea salt
  • Freshly ground black pepper
  • 1 large green courgette
  • 1 large yellow courgette (if you can find
  • one, otherwise 2 x green courgettes)
  • 1 large carrot, peeled
  • 1 tbsp. extra-virgin olive oil

Method

Preparing the Bloomin’ Vegetable Tart

1

Set up BBQ for indirect grilling, preheat to 180°C (350°F).

2

Unroll pastry and line a 20cm quiche dish, poke with a fork in several place and use baking beans to blind bake until slightly golden, about 10 minutes, then let cool slightly.

3

In a large bowl, combine cream cheese, sour cream, Parmesan, lemon juice, thyme and parsley. Season with salt and pepper and beat until mixture is very smooth.

4

Cut the courgettes and carrot in half lengthwise. Lay each vegetable on a cutting board, cut-side down, and thinly slice each vegetable lengthwise into long thick strips, about 2-3mm wide. (You should be able to bend them!) A mandoline is perfect for this but if you don’t have one you may need to use a peeler on the carrots, as cutting them thinly can be difficult.

5

Spread cream cheese mixture on baked pastry. Roll one of the vegetable strips into a tight coil and place it in the centre of the tart. Arrange vegetable slices in tight concentric circles around the middle, alternating colours (if you only have green courgettes, lay every alternate strip with green side down), until the tart is filled. Drizzle the top with olive oil and season with salt and pepper.

6

Place in the bbq with a little Silver Birch wood added to the coals for a light tasty smoked flavour. Cook until the vegetables are tender and the crust is a deep golden, 35 to 40 minutes. You may have to turn the tart half way through cooking if the heat is stronger on one side.

7

Serve warm or at room temperature.

Original recipe from www.delish.com adapted for the BBQ by @clayfiish on Twitter

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BBQ Lamb Shish Kebabs

Lamb Shish Kebab

BBQ Lamb Shish Kebabs

  • Prep Time3 hr
  • Cook Time10 min
  • Total Time3 hr 10 min
  • Yield4 Servings

Ingredients

For the Lamb Shish Kebabs

  • 1kg boneless leg of lamb, cut into 3cm
  • cubes

For The Marinade

  • 4 garlic cloves, crushed
  • 2 tablespoons olive oil finely grated
  • zest and juice of 1 unwaxed lemon
  • 1 Tbs sweet smoked paprika
  • 1 Tbs ground cumin
  • 2 tsp dried oregano
  • 1 tsp sea salt

For The Pickled Cabbage

  • ½ small red cabbage, finely shredded
  • 250ml white wine vinegar
  • 75g caster sugar
  • 2 tsp fine sea salt
  • 2 tsp yellow mustard seeds
  • 2 dried red chillies

To Serve

  • 4 Flatbreads or pitta breads
  • Pickled Green Chillies
  • Tzatziki
  • Hot Sauce

Method

Preparing the Lamb Shish Kebabs

1

Combine all the marinade ingredients in a large bowl, add the lamb and toss to coat. Cover with clingfilm and chill in the fridge for 2–3 hours or overnight.

2

Meanwhile, make the pickled cabbage. Put the cabbage into a large, heatproof bowl. Bring the vinegar, sugar, salt, mustard seeds and chillies to the boil in a small saucepan. Cook for 2 minutes, stirring occasionally, until the sugar has completely dissolved, then pour over the cabbage. Cover with clingfilm and leave to cool to room temperature. Stir occasionally as it’s cooling, then transfer to the fridge and chill until needed. Drain before serving.

3

Remove the lamb from the fridge an hour before cooking and preheat the barbecue for direct grilling. Thread the lamb onto skewers and grill for 10 minutes, turning regularly, until just cooked through. Transfer to a plate, cover with foil and leave to rest for 5 minutes.

4

Serve with Flatbreads or pitta breads, Pickled Green Chillies, Tzatziki and Hot Sauce.

You will need metal or wooden skewers; if you’re using wooden ones, soak them in warm water for at least an hour.

Recipe kindly supplied from Fire & Smoke by Rich Harris, published by Kyle Books. Photography by Martin Poole. Purchase the book from Amazon: http://amzn.eu/iOzoCjD

BBQ Pork (or Chicken) Souvlaki

Pork Souvlaki

BBQ Pork (or Chicken) Souvlaki

  • Prep Time3 hr
  • Cook Time10 min
  • Total Time3 hr 10 min
  • Yield4 Servings

Ingredients

For the Pork Souvlaki

  • 1kg pork shoulder, trimmed of all excess fat and sinew, cut into 3cm cubes
  • 4 large green chillies

For the Marinade

  • Finely grated zest and juice of 1 unwaxed lemon
  • 3 garlic cloves, crushed
  • 2 Tbs finely chopped fresh oregano
  • 2 Tbs olive oil
  • 1 Tbs red wine vinegar
  • 2 tsp dried mint
  • 1 tsp ground cumin
  • 1 tsp chilli flakes
  • 1 tsp fine sea salt

To Serve

  • Flatbreads
  • Tzatziki
  • 2 ripe tomatoes, finely sliced
  • 2 red onions, finely sliced chips (optional)

Method

Preparing the Pork Souvlaki

1

Combine the marinade ingredients in a large bowl, add the pork and toss to coat. Cover with clingfilm and chill in the fridge for 2–3 hours or overnight.

2

Remove the pork from the fridge 30 minutes before cooking and preheat the barbecue for direct grilling.

3

Thread the pork onto skewers and grill for 10–12 minutes until cooked through, turning regularly.

4

Grill the chillies alongside the pork until softened and lightly blistered, turning regularly too.

5

Remove the pork and chillies from the grill, leaving the pork to rest for 5 minutes.

6

To serve, spread a Flatbread with Tzatziki, pile the pork on top and add a grilled chilli, sliced tomatoes, red onion and chips, if you like. Wrap tightly and serve.

VARIATION: This also works well with chicken – substitute the pork with the same quantity of skinless thigh fillets.

Recipe kindly supplied from Fire & Smoke by Rich Harris, published by Kyle Books. Photography by Nathan King. Purchase the book from Amazon: http://amzn.eu/iOzoCjD

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BBQ Lamb (or Chicken) Kleftico

Lamb Kleftico

BBQ Lamb (or Chicken) Kleftico

Lamb Kleftico
  • Prep Time2 hr
  • Cook Time40 min
  • Total Time2 hr 40 min
  • Yield4 Servings

Ingredients

For the Lamb Kleftico

  • 750gms Leg of lamb, diced
  • 65ml extra virgin olive oil
  • 3tbs lemon juice
  • 1 Tsp dried oregano
  • 1 Tsp dried thyme
  • 3 garlic cloves – crushed
  • 2 small beef tomatoes – chopped
  • 275g cheese
  • 4 bay leaves
  • Salt & Pepper

Method

Preparing the Lamb Kleftico

1

Put the lamb in a bowl.

2

Pour over the olive oil & lemon juice.

3

Add the oregano, thyme, garlic salt and pepper, marinade for two hours (or overnight in the fridge).

4

Get some tin foil and shape into 4 bowls, or use bought tinfoil trays divide the meat between them, sprinkle over the tomatoes.

5

Arrange the sliced cheese on top and put a bay leaf in each parcel.

6

Seal the parcels and put on the bbq for 30-40 mins over a low medium heat.

7

Enjoy with Pitta Breads.

For those that don’t like lamb this can also be done with Chicken.

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BBQ Beef Satay Skewers

Beef Satay

BBQ Beef Satay Skewers

Beef Satay
  • Prep Time2 hr
  • Cook Time10 min
  • Total Time2 hr 10 min
  • Yield2 Servings

Ingredients

Steak

  • 2 Sirloin steaks

Marinade

  • 1 garlic clove – crushed
  • 1 thumb size piece of ginger – grated
  • 1 tsp of sambal or 1/2 a red chilli
  • Zest of 1 lime
  • 1 Tbs light soy sauce
  • 1 Tbs soft brown sugar
  • 1 Tbs fish sauce

No-cook peanut sauce

  • 150g peanut butter
  • 1 Tbs soy
  • 1 Tbs honey
  • 1 tsp sambal or dried chilli flakes
  • 1 tsp grated ginger or puree
  • 1 clove garlic crushed
  • 1 tsp fish sauce
  • 150ml coconut milk
  • Juice of 1 lime

Method

For the Beef Satay

1

Marinade the two sirloins and leave for at least two hours.

2

Cut into thin strips and thread onto skewers.

3

Cook for 2mins a side or until cooked to your liking.

4

Serve with lime, chilli, chopped spring onion, coriander and the satay sauce.

For the No-cook peanut sauce

5

Mix the ingredients together until you have a smooth sauce

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni With thanks to our sponsors Angus & Oink

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The ‘Classic Burger’

The Classic Burger

The ‘Classic Burger’

  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min
  • Yield4 Servings

Ingredients

For the Classic Burger

  • 500g steak mince
  • 150g minced streaky bacon
  • 2 Tbs Worcestershire sauce
  • 2 Tbs Angus & Oink “The General” rub

Method

Preparing the Classic Burger

1

Combine the steak mince and minced bacon in a large bowl. Add the Worcestershire sauce and rub and continue to combine until the rub is evenly spread throughout the mixture.

2

Split the mixture into 4 equal parts and form the burger patties with your hands. Remember not to press the mixture together to hard.

3

Set up your BBQ for 2 zone cooking. This will give you an area of direct heat and an area of indirect heat. Place the burgers on the cooking grate directly over the coals and close the lid.

4

When the burgers have seared nicely on the bottom (a few minutes), flip them over and add the cheese to the top. Add a few slices of streaky bacon to the grill to top the burger. Close the lid again and leave the burgers to finish cooking.

5

When your burgers hit an internal temperature of 75C, move to the indirect side of the BBQ to keep warm while the bacon finishes. Toast your burger buns over the coals for a few seconds to crisp them up.

6

To build the burgers add salad leaves, sliced red onion and some Angus & Oink Pitboss BBQ sauce to finish it all off. The toppings are entirely up to you, make it your own. You can also play around with the seasonings inside the burger to find your own secret recipe.

Recipe from Barbechoo.com, you can also find James on Twitter: Barbechoo_James, Facebook: lettherebebarbechoo and Instagram: barbechoo

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MOINKs (where moo meets oink)

Moink Balls

MOINKs (where moo meets oink)

  • Prep Time25 min
  • Cook Time45 min
  • Total Time1 hr 10 min
  • Yield4 Servings

Ingredients

For the MOINKs

  • 400g beef mince
  • 12 streaky bacon rashers
  • 1 egg
  • 1 Tbs Worcestershire sauce
  • 50g fresh breadcrumbs
  • 60ml whole milk
  • 1/2 tsp sea salt
  • 1 Tbs dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp ground black pepper
  • A pinch of bbq – rub we used “The General” from Angus & Oink
  • BBQ Sauce of your choice

Method

Preparing the Moinks

1

To make the meatballs combine all the ingredients apart from the bacon and BBQ sauce, make into 12 golf-ball sized meatballs.

2

Wrap a rasher of bacon round each meatball and secure with a cocktail stick. Dust with the rub.

3

Set up the BBQ to cook indirectly at around 250°F (120°C), these can be done on a tray in the oven.

4

Put the moinks on the BBQ and cook for 45 minutes (or until internal temperature is 160°F or 70°C).

5

Brush with BBQ sauce and cook for a further 10 minutes to set the glaze.

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni With thanks to our sponsors Angus & Oink

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Barbeque Jerk Chicken

BBQ Jerk Chicken

Barbeque Jerk Chicken

  • Prep Time3 hr
  • Cook Time15 min
  • Total Time3 hr 15 min
  • Yield4 Servings

Ingredients

For the Jerk Chicken

  • 4-6 chicken breasts (you can also use thighs or drumsticks)
  • 1 tsp ground allspice
  • 1 Tbs black peppercorns (ground)
  • ½ tsp cinnamon
  • ½ tsp ground nutmeg
  • 1 Tbs fresh thyme leaves, chopped
  • 4 spring onions, chopped (use the white part and most of the green)
  • 1 tsp freshly grated ginger
  • 2-3 chillies depending on how hot you like it
  • 1 Tbs dark brown sugar
  • 1 tsp salt
  • 2 Tbs dark soy sauce
  • Juice of 1 lime

Method

Preparing the BBQ Jerk Chicken

1

Put all the ingredients (except chicken) in a mini chopper and finely chop.

2

Marinade your chicken in the mix for up to three hours in the fridge.

3

Set up your BBQ for direct grilling and cook the chicken over a hot grill until it reaches an internal temperature of 165°F or 74°C, turn when necessary to prevent burning.

4

Serve with Watermelon and Strawberry Salsa or some hot sauce.

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni With thanks to our sponsors Angus & Oink

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BBQ Grilled Sardines

BBQ Grilled Sardines

BBQ Grilled Sardines

  • Prep Time35 min
  • Cook Time5 min
  • Total Time40 min
  • Yield2 Servings

Ingredients

For the BBQ Grilled Sardines

  • 8 whole sardines de-scaled & gutted
  • 1 lemon
  • 1 tsp salt
  • 4 Tbs Harissa paste
  • Moroccan style Couscous
  • 400ml extra virgin olive oil
  • 2 Tbs balsamic vinegar
  • 1 Tbs Olive oil
  • Wholemeal bread (uncut loaf)
  • 1 x small Red chilli thinly sliced
  • 1 Tbs coriander leaves finely chopped
  • Mixed Salad leaves
  • 5 Tbs Greek style yoghurt

Method

Preparing the BBQ Grilled Sardines

1

Start the BBQ and setup for direct cook. About ¾ chimney of briquettes or charcoal. A gas BBQ can also be used here cooking direct over the burner.

2

In a small bowl add 2 Tbs Harissa paste and a 1 tsp of olive oil, give it a mix. Coat each side of the sardines.

3

In two small ramekins split the Greek style yoghurt and add a Tbs of harissa paste on top of each. Start preparing the couscous.

4

Using two tapas style ramekins (or whatever you have to hand), add the balsamic vinegar then add the extra virgin olive oil. Cut the wholemeal bread into chunky batons.

5

Place the sardines in a fish rack if you have one (helps to turn the fish without sticking to the grates), or place direct on the grates. Lightly grease the grates with a little oil if not using a fish rack. Sprinkle a little salt over the sardines.

6

Cook the sardines over direct heat for 2-3 minutes per side or until cooked through. Internal temperature should be 60°C/140°F.

7

Cut the lemon in half and grill direct for a few minutes until lightly charred.

8

Place the couscous on a serving platter, top with 4 sardines, add some chopped red chilli and coriander, add some salad leaves and the bread.

9

Finally place the dipping harissa/yoghurt combo and the extra virgin olive oil /balsamic vinegar dipping oil for the bread onto the platter.

10

Squeeze the grilled lemon over the sardines and enjoy!

Recipe from BBQ Stu follow him on Twitter @Graboid456

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