‘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

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Style Your Own Bean Burger

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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

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Two for One Breakfast (Part 1)

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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

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Two for One Breakfast (Part 2)

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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

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The Shed BBQ Rubs – Review by Christine Dale

The UKBBQweek team was very kindly given these rubs by Richard Orme of BBQGourmet (www.bbqgourmet.co.uk) to review and I got the luck of the draw in being picked to review them, my thoughts in this review are my own.

BBQ Gourmet have been around for a few years now importing the very best in BBQ products from overseas, they have an amazing selection of American Rubs and Sauces, I never know where to start but have picked some cracking rubs and sauces over the last few years. I always bring hold luggage when I hear Richard is going to be at an event just so I can stock up.

My first cook was with cluckin awesome by The Shed BBQ. If you don’t know who the Shed BBQ are then a quick trip to Google will tell you all you need to know. They are now 2 times Whole Hog World Champions after winning Memphis in My BBQ competition in the US twice! That’s a real achievement. They’ve had a lot of success on American TV over the years and have a restaurant in Ocean Springs Mississippi. In recent years they have produced a whole line of award winning rubs and sauces that are now stocked in the UK by BBQGourmet.

We decided to try The Shed’s Cluckin Awesome on a rotisserie chicken, first thoughts when reading the label was that brown sugar seemed a little strange for a chicken rub, however when I thought about it I realised that this would have the effect of a rub and a sauce, we rubbed the chicken with a little olive oil and sprinkled with the rub, then allowed it to sit in the fridge for an hour. To help keep the chicken moist we always put some butter in the cavity to help self-baste the chicken. We set up the Kettle BBQ for indirect cooking and put the chicken on. The great thing about a Rotisserie is you just leave it to do its thing. After about an hour the internal temp when checked was 165°F or 74°C. As it was ready we took the chicken off and the rub had really given it a lovely colour and a gloss as you will see in the pictures. We left the chicken to rest and so sat it tented with foil for 30 mins then came the taste test. The Cluckin Awesome rub was really nice, the rub had flavoured the chicken and not just the skin. A subtle garlic and onion flavour and just a touch of sweetness made it one of the nicest chickens we have had recently, will definitely use that again. I guess these guys know their chickens as well as their whole hogs.

Next up was rack attack by The Shed BBQ. You could see that this was a different colour than cluckin awesome and this is most likely due to the paprika, the chilli in the rub is just enough to give it a kick and I reckon this would work just as well on any pork dish. We rubbed up our ribs with some mustard and sprinkled on the Rack Attack rub. The rubs are more granular than some other rubs we have used which are more powdery but this means that you get a more even covering in my opinion. The mustard helps the rubs stick well to the meat but does not leave an aftertaste when finished. These ribs were cooked on the Traeger pellet BBQ on smoke setting for an hour followed by 2h 45m at 107°C or 225°F. Then wrapped them in tinfoil with some cider (Mr D had drunk my apple juice) some butter and a little brown sugar cooked these meat side down for an hour then glazed them with some sweet baby rays honey sauce. You would think that all this sugar and honey would result in a very sweet rib, however the kick from the chillis and the flavour from the paprika and garlic gave a nice balance. They weren’t competition style ribs more fall of the bone but that’s how we eat them in Chillin N Grillin HQ. My workmates next day thought they were the best ribs they have ever eaten and that we should open a restaurant lol.

Overall I think both these rubs did a great job both presentation wise and also with the flavours they gave to the finished product. Luckily I have a little leftover to try again on some other dishes but I can see I may be buying these from BBQGourmet in the future. If you would like to do the same, please visit their website at www.bbqgourmet.co.uk to see the whole range of the The Shed BBQ products.

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

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Pulled Thai Beef Tacos with Crunchy Asian Slaw

Pulled Thai Beef Tacos with Crunchy Asian Slaw

  • Prep Time30 min
  • Cook Time12 hr
  • Total Time12 hr 30 min
  • Yield16 Servings
  • Cuisine
    • Thai
  • Course
  • Cooking Method
    • Indirect & braise

Ingredients

For the marinade

  • 2 Tbsp Soy Sauce
  • 1 Tbsp Fish Sauce
  • 2 Tbsp Rice Wine
  • 1 Tbsp Sesame Oil
  • Juice and zest of 2 limes
  • 2 Cloves of garlic, minced
  • 2cm root ginger, minced
  • 1 Tbsp Brown Sugar
  • 1 Tbsp Palm Sugar

For the beef

  • 2kgs of Chuck
  • 2 gm Sea Salt
  • 1 gm Black Pepper
  • 1 gm Sechuan Pepper

For the slaw

  • ½ a red cabbage, shredded
  • ½ a green cabbage, shredded
  • 2 Carrots, grated
  • ½ a medium red onion
  • 1 red chilli, finely diced

For the slaw dressing

  • 1 Tbsp Olive Oil
  • 2 cloves of garlic, minced
  • 2cm root ginger, minced
  • 2 Tbsp Palm Sugar
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Fish Sauce
  • 1 Tsp Sesame Oil
  • 2 Tbsp Rice Wine Vinegar
  • Juice of 1 Lime
  • Salt and Black Pepper to taste
  • 1 Tsp Seasame Seeds, toasted
  • A bunch of Coriander, roughly torn.

Optional

  • Satay Sauce
  • Hoisin Sauce

Method

1

Combine all the ingredients of the marinade in a zip lock bag with the beef for a minimum of 3 hours, but preferably overnight

2

Remove the beef, reserving the marinade liquid. Pat dry and coat with the salt and peppers. Leave the meet to come to room temp for 30 minutes.

3

Prepare your barbecue for indirect cooking at 110c/225f – 120c/250f until the beef hits approximately 70c/160f. Should take 6/7 hours

4

As your beef comes to temp bring the reserved marinade to the boil. You then place the beef in a casserole or Dutch Oven and braise the beef turning every hour until the beef starts to fall apart.

5

Combine all the ingredients for the slaw dressing and all the ingredients for the slaw, reserving the sesame seeds and coriander to sprinkle on top. Pour the dressing on at least 30 minutes before serving to allow all the flavours to infuse

6

You will need a minimum of two tacos per person for a main course. Warm the tacos and assemble by putting beef on and a splash with the braising liquid, dress with crunchy Asian Slaw and sprinkle sesame seeds and coriander on top. I served these with Satya Sauce and Hoisin. Enjoy

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

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Pulled Thai Beef Tacos with Crunchy Asian Slaw

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Spicy Thai Prawns with Mango Salad

Spicy Thai Prawns with Mango Salad

  • Prep Time15 min
  • Cook Time3 min
  • Total Time18 min
  • Yield4 Servings
  • Course
    • Appetizer
  • Cooking Method

Ingredients

For the Prawns

  • 24 raw king prawns
  • 2 Cloves of garlic crushed
  • 2cm of fresh ginger, peeled and finely chopped/crushed
  • 1 fresh red chilli , deseeded and finely chopped
  • 1 tbls of Thai fish sauce
  • 1 tbls of Soya sauce
  • 1 tbls of ground nut oil (or olive oil)
  • chopped coriander to serve
  • 1 lime cut into 4 wedges.
  • 6 mini skewers (15cm)

For the Mango Salad

  • 1 chopped up fresh mango
  • 1 chopped up red onion
  • Half red chilli (optional)
  • 1 Tomato chopped
  • 1 Tbls of fresh chopped coriander
  • 1 Tbls Olive oil (optional)

Method

1

Firstly if using wooden skewers the soak in water for at least 30 minutes so they don’t burn on the bbq.

2

Mix the garlic, ginger, chilli, fish sauce, soy sauce & oil to make the marinade

3

Put the prawns onto the skewers, I use mini 15cm skewers that hold 3 prawns to each skewer, you could use large skewers if you prefer.

4

Marinate the prawns for 30 minutes

5

Make sure your bbq is really hot, then add the prawn skewers to the bqq, directly over the heat.

6

After 1 minute turn over the prawn skewers and continue to cook for about 1 more minute until the prawns have completey changed from grey colour to pink.

7

Serve with fresh chopped coriander and lime wedges.

8

I also added a mango salad, simply chop up a fresh mango, red onion, red chilli, tomato, some coriander and serve.

Recipe from @FourSeasonsBBQ

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Spicy Thai Prawns

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Lennox Hastie Rhubarb Vanilla Marshmallows

Lennox Hastie Rhubarb Vanilla Marshmallows

  • Prep Time30 min
  • Cook Time10 min
  • Total Time40 min
  • Yield24 Marshmallows

Ingredients

  • ½ vanilla pod
  • 200 g (7 oz) rhubarb stalks, roughly chopped
  • 500 g (1 lb 2 oz) caster (superfine) sugar
  • 7 sheets gold gelatine
  • 125 ml (4 fl oz/½ cup) filtered water
  • 4 large egg whites
  • pinch of salt
  • 3 tablespoons icing (confectioners’) sugar
  • 2 tablespoons cornflour (cornstarch)
  • For the sherbet mixture
  • 100 g (3½ oz) icing (confectioners’) sugar
  • 1 teaspoon citric acid
  • 1 teaspoon baking powder

Method

1

NOTE -  The marshmallow mixture needs time to firm, so begin this recipe at least 8 hours ahead of time.

Split the vanilla pod, scrape the seeds and place the pod and the seeds in a small saucepan with the rhubarb and 100 g (31/2 oz) of the caster sugar. Cover with a lid and cook over a low heat, stirring occasionally until the rhubarb is really soft. Blend to a smooth purée and pass through a fine mesh sieve.

2

Soak the gelatine in a bowl of cold filtered water for 5 minutes until soft.

3

Pour half of the rhubarb purée into a clean saucepan and bring to the boil. Remove the pan from the heat, drain the softened gelatine leaves and add to the pan. Stir until dissolved, then stir in the remaining rhubarb purée.

4

Place the filtered water and the remaining caster sugar in a saucepan and heat to 120°C (250°F).

5

Remove the pan from the heat, wait 1 minute and then add the rhubarb purée.

6

Whisk the egg whites with a pinch of salt until firm peaks form.

7

Mix together the icing sugar and the cornflour. Use this mixture to dust a baking tray lined with baking paper.

8

Spread the marshmallow mixture to a thickness of 3 cm (1¼ in) onto the baking tray and then sprinkle the icing sugar and cornflour mixture over the top (reserving a little). Place in the refrigerator to firm for at least 8 hours or overnight.

9

Add the rhubarb syrup mixture to the egg whites a little at a time, whisking continuously until all of the fruit is incorporated and the mixture is thick enough to hold its shape.

10

Combine the ingredients for the sherbet mixture. Dust a cook’s knife with the remaining icing sugar/cornstarch mixture and cut the marshmallows into cubes. Roll the cubes in the sherbet mixture, and toast over a fire.

Recipe kindly supplied by Lennox Hastie from Finding Fire: Cooking at its most elemental (Hardie and Grant £30)

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Rhubarb Vanilla Marshmallows

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