Tag: cheese

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Quesadilla

Quesadilla

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield4 Servings

Ingredients

  • Tortillas (as many as you need)
  • Leftover cooked chicken mixed with bbq sauce or salsa
  • Red pepper diced
  • spring onions sliced
  • Coriander
  • Grated cheese
  • Pinch of chilli

Method

1

Put one tortilla in the cast iron frying pan, top with cheese, red pepper, spring onion and coriander

2

Top with chicken and more cheese

3

Place pan on hot bbq, I direct cook these as they don’t take long.

4

Top with another tortilla

5

When your cheese starts to melt and your other ingredients are warmed through, flip to toast the other side

6

Cut into quarters or sixths and serve while still hot and melty. You can serve extra sauce for dipping

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Moussaka

This recipe is from our friend James Whetlor’s book Goat. He knows an awful lot about goat. He worked for Riverside Cottage for a few years before launching Cabrito Goat. A by-product of the goats cheese and milk industry is billy goats, which in the industry are often euthanised at birth. James was given a few goats which he kept for the summer and planned to eat himself. He put one on the menu at Riverside and that night the goat outsold the beef. Within a year he quit Riverside and started selling goat to London restaurants full time. This is his sisters recipe and its a really good one. If you can’t get goat it could be cooked with beef or lamb.

Moussaka

  • Prep Time1 hr 45 min
  • Cook Time45 min
  • Total Time2 hr 30 min
  • Yield4 Servings
  • Cuisine
    • Mediterranean
  • Course
  • Cooking Method
    • In-Direct

Ingredients

  • 1 large aubergine
  • 4 tbs olive oil
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 tsp cinnamon
  • 1/2 tsp ground cumin
  • 450 gms minced goat
  • 1 can chopped tomatoes
  • 2tsp oregano
  • salt and pepper

For the Topping

  • 250gms greek yogurt
  • 1 egg
  • 1 tbs cornflour
  • 120gms feta
  • 30gms parmesan
  • freshly grated nutmeg
  • salt and pepper

Method

1

Preheat the bbq to 180°C  and put the deflector plates in for a ceramic or prepare for indirect cooking on a kettle bbq.

2

Cut the aubergine into rounds toss with 2 tbs oil and season with some salt

3

Place on a baking sheet and bake for 20 mins until softened and slightly coloured. Remove and set aside

4

Heat the remaining oil in a pan, add onion and fry for about 10 mins until softened. Add the garlic and spice and cook for 1 minute

5

Add the minced goat and cook until it is dry and starting to colour. Add the tomatoes and most of the oregano.

6

Bring to the boil, season then put on bbq for 30 mins unitl the sauce is concentrated and thick.

7

While the sauce is cooking whisk the yoghurt with the eggs and cornflour, crumble in the feta with plenty of pepper and nutmeg to taste

8

Oil the bottom of a baking dish, place a third of the aubergine on the base, to with half the meat and tomato sauce. Repeat finishing with a layer of aubergine

9

Top with the yogurt sauce and sprinkle the Parmesan and remaining oregano

10

Bake in the bbq for about 45 mins until the top is golden and its bubbling at the edges with brown patches.

11

Remove from oven and rest for 10 mins before service. Serve with garlic bread, salad or wedges

James Whetlor’s book Goat is available from all good book shops Winner of the James Beard Foundation Cookbook Award for the single subject book 2019. Winner of The Guild of Food Writers Best Specialist/Single Subject Book Award 2019 Publisher: Quadrille Publishing Ltd (5 April 2018) ISBN-10: 1787131181 ISBN-13: 978-1787131187

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Tomato, Pesto and Mozzarella Tart

This is an easy recipe and makes for a tasty meat free lunch or a starter for a dinner party. You’ll also have enough pastry left to make cheese straws.

Tomato, Pesto and Mozzarella Tart

  • Prep Time20 min
  • Cook Time20 min
  • Total Time40 min
  • Yield4 Servings

Ingredients

  • Puff Pastry (milk to glaze)
  • Pre made pesto (or you can make your own)
  • A ball of mozzerella
  • Half a dozen or so vine tomatoes
  • Parmesan
  • Rocket to serve

Method

1

Pre-heat BBQ to 180°C for indirect cooking.

2

Unwrap the pastry and cut circles using a saucer (You can make smaller ones if using as a starter)

3

Keep leftover pastry as you can make cheese straws

4

Make a border on the tart by scoring the pastry and prick the middle to stop it rising

5

Spread the pesto in the middle of the tart

6

Slice and layer the tomatoes in the middle of the tart

7

Top with some torn mozzarella and grated parmesan

8

Brush border with milk and place on the preheated bbq on a baking tray (180°C) bake for 20mins or until browned

9

To make the cheese straws, twist long strips of leftover pastry and sprinkle with parmesan, place on making tray and bake for 10 mins

10

Serve the tart with some rocket salad

11

Serve the cheese straws with left over pesto for dipping

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American Hot Dogs

American Hot Dogs

  • Prep Time5 min
  • Cook Time20 min
  • Total Time25 min
  • Yield4 Servings

Ingredients

For the hot dogs

  • 4 Sausages
  • 4 Hot Dog Rolls
  • Left over Chilli (from the OTT Chilli recipe)
  • Grated cheese
  • American Mustard
  • Ketchup

For the Beer Onions

  • 2 Small onions sliced into half moons
  • 2tbls olive oil
  • 200mls of beer

Method

1

Set your bbq up for the canyon method, i.e coals on one side and none on the other which creates a cool zone to control flare.

2

Grill you sausages until they reach an internal temp of 160F or 72C and are golden brown.

3

Heat your chilli in a pot while the sausages are cooking

4

To make the beer onions heat the oil in a frying pan and soften the onions slightly, add a little beer and simmer until it evaporates (similar to making a risotto) repeat until all the beer is used up and the onions are soft and sweet.

5

Slice the Hot Dog rolls add your sausages and load with your toppings of choice, drizzle with ketchup and American mustard.

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

American hot dog

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Philly Cheese Steak Sandwich

Philly Cheese Steak Sandwich

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield2 Servings
  • Cuisine
    • American
  • Course
  • Cooking Method
    • On a plancha or griddle pan

Ingredients

  • Small onion sliced into half moons
  • Half a green pepper
  • 100 gms mushrooms
  • 2tbls olive oil
  • 1 tsp of your favourite seasoning or salt and pepper
  • 250gms steak (this can be left over from a roast)
  • A handful of grated cheese
  • ciabatta rolls

Method

1

Light about a half a chimney of charcoal and when lit place on one half of the bbq with no charcoal on the other side, this will allow you to have a cool and  hot zone. Place the plancha on top and allow to heat

2

Put the oil on the plancha and fry the onions until softened, add the peppers and fry those too, if it gets to hot a little water will help stop them burning

3

Add the mushrooms and cook until softened as well.

4

Fry the steak separately sprinkling the seasoning over, then mix the steak in with the vegetables.

5

Top the mixture with the cheese and cover with a lid or cloche to help the cheese melt. You can add jalapenos at this stage if you like your food spicy.

6

Toast the ciabatta while the cheese is melting.

7

Load your steak, vegetables and cheese mixture into the ciabatta and enjoy.

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

Philly Cheese Steak Sandwich

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McMuffin

McMuffin

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield4 Servings
  • Course
  • Cooking Method
    • Direct on Plancha or Griddle

Ingredients

  • Spray Oil for the Plancha
  • 4 Muffins
  • 8 Pork Sausages
  • 8 rashers Streaky Bacon
  • 4 Eggs
  • 4 slices of processed cheese (I know that’s sacrilege but it is the best type for these)
  • (You can add other things such as hashbrowns or grilled tomato )

Method

1

Take the skin of the sausages and make four patties each containing two sausages. Squirt some oil on the plancha or griddle pan and put the patties on to cook. Add the bacon after about 10 mins.

2

You can do one of two things with the eggs you can cook them in a silicone ring, just like they do at McDonalds or you can scramble them.

3

Once you are happy that the sausages are cooked, toast the muffins and add the cheese to the top of the sausage patties and melt.

4

Pile up your sausage patties, bacon, egg and if desired a big splodge of ketchup

Recipe by Mark Cole :Twitter @Coleybbq, Instagram coleybbq

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McMuffin

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