Entrecote Flavoured with Mustard, Cumin and Beetroot
6 large slices of entrecôte
2 red onions, finely chopped
2 tbsp crushed cumin seeds
4 tbsp Dijon mustard
150 ml neutral rape oil
Salt and pepper
Grilled Beetroot And Carrot Salad
6 large beetroots, lightly boiled
2 peeled carrots
2 red onion cut into strips
2 peeled parsnips
50 ml capers
3 pickled gherkins, diced
1 pot fresh chives, coarsely chopped
50 ml dill, finely chopped
1 tbsp Dijon mustard
1 tbsp crushed cumin
1 tbsp clear honey
150 ml neutral rape oil
Salt and pepper
2 hard-boiled eggs
2 raw egg yolks
2 tbsp mustard
2 tbsp vinegar
50 ml cream, lightly whipped
150 ml soured cream
Finely chopped dill to taste
Salt and pepper
Beat the mustard and cumin together with the oil. Mix in the red onion, add salt and pepper. Brush the marinade onto each side of the meat and grill gently for approx. 3 minutes on each side. Use a gas barbecue for best results.
Grilled Beetroot and Carrot Salad
Cut the beetroot into wedges and the carrot and parsnips lengthways. Grill them, creating an appealing grill pattern. Make a dressing by mixing the mustard, cumin, honey, oil, salt and pepper. Mix the vegetables with the dressing just before serving. Garnish with dill and chives.
Remove the yolks from the boiled eggs. Pass through a sieve or crush with a fork. Mix the boiled yolks with the raw yolks. Add mustard, vinegar, salt and pepper. Then add the cream and soured cream. Mix in some dill just before serving.
Bacon, Egg & Sausage Burgers
- (serves 4)
- 4 beef & cracked
- peppercorn sausages
- 4 bacon rashes, halved
- 4 eggs
- 1 loaf Turkish bread
- 40g baby spinach leaves
- Barbecue sauce, to serve
Meanwhile, place a disposable foil tray on the barbecue grill. Add the bacon to tray and cook, turning occasionally, for 5 minutes or until cooked through. Remove from heat and cover with foil to keep warm.
Cut the sausages in half lengthways and cook, cut-side down, on grill for 2 minutes or until crisp. Transfer to the foil tray to keep warm.
Break eggs onto barbecue plate and cook for 5 minutes or until just cooked and yolks are still a little runny.
- 24 chipolata sausages
- 6 rashers rindless bacon
- tomato relish, to serve
Place chipolatas in a large saucepan. Cover with cold water. Bring to the boil over high heat. Remove pan from heat. Allow sausages to stand in water for 10 minutes. Drain.
Cut bacon in half lengthways and then cut each piece in half crossways. Wrap a piece of bacon around each chipolata. Secure with a toothpick.
Preheat a barbecue plate on high heat. Add chipolatas. Cook for 2 to 3 minutes each side or until golden and heated through. Remove toothpicks. Place on serving plates. Serve with tomato relish.
Meanwhile, cut the Turkish bread crossways into 4 equal portions, then split each portion in half. Cook on barbecue grill for 1 minute each side or until toasted.
Place 1 piece of bread, cut-side up, on each plate. Top with spinach, bacon, sausage and egg. Top with remaining bread. Serve immediately with barbecue sauce.
Marinaded spatchcock poussin
• 4 poussin (spatchcocked)
For the marinade:
• 1 bottle of beer (bitter)
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 3 tbsp clear honey
• 1 tbsp paprika
• 4 cloves garlic, crushed
• 2 tbsp finely chopped fresh ginger
• 1/2 tsp freshly ground black pepper
For the sauce:
• 3 tbsp tomato ketchup
• 1 tsp soft brown sugar
• 1 tsp cornflour
Poussin is a term used to describe a chicken under 28 days old and weighing less than 750g. Now available in many supermarkets, it’s not as expensive as you think, and the flavour delivered in this recipe is well worth the effort. However, you can always use a small chicken instead if you feel more comfortable. In order to cook it on a barbecue, the backbone needs to be removed and the bird flattened – a process known as spatchcock. Get your butcher to do it if you can but otherwise follow the quick tips below and you’ll be on your way.
Place the bird breast down. Using a pair of strong scissors, cut along one side of the backbone all the way from the neck to the base, cutting through the ribs as you go. Repeat with the other side of the backbone.
Remove the backbone and flip the bird over. Press firmly with the heel of your hand to crack to ribs and flatten the bird out evenly.
To avoid the meat contracting during cooking, use two kebab sticks to skewer through each breast on one side into the thigh on the opposite side in a criss-cross diagonal fashion
Whisk the marinade ingredients together in a large bowl and add the spatchcocked poussin. Cover with clingfilm and marinade in the fridge for 4 hours or preferably overnight. An hour before cooking, remove the poussins and pour any remaining marinade into a pan and bring to the boil. Stir in the ketchup, sugar and cornflour and reduce the liquid to thicken it to sauce consistency.
When the barbecue is hot, place the poussins on the grill and cook for approximately 20 minutes depending on size, turning and basting with the sauce every 3-4 minutes. The bird is ready when the juices run clear after pricking with a knife.
Monkfish, rosemary and cherry tomato skewers
Ingredients (for 8 skewers)
• 250g Monkfish cut into 16 cubes
• Few slices of Parma ham shred into pieces
• 5 tbsp olive oil
• 3 cloves of garlic, peeled and sliced
• 9 rosemary sprigs
• 200g cherry tomatoes
1) Gently heat the oil, garlic and one rosemary sprig in a pan until bubbling. Remove the rosemary and blitz the garlic oil with a hand blender.
2) Using the remaining rosemary sprigs as skewers, thread two monkfish cubes, parma ham pieces and cherry tomatoes per sprig, alternating as you go. Lay them in a bowl and cover with the garlic oil for 30 minutes.
3) To barbecue, shake off any excess oil and cook for about a minute on each side, until cooked through.
Spiced BBQ mushroom burgers (Vegetarian)
Ingredients (for 8 burgers)
• 8 large field mushrooms
• Olive oil
• 2 small red onions, finely chopped
• 2 large garlic cloves, crushed
• 1 tsp ground cumin
• Good pinch ground coriander
• 180g baby spinach
• 2 red chillies, deseeded and finely chopped
• Grated zest of 1 lemon
• 120g feta, crumbled
• 8 flatbreads and Greek yogurt, to serve
1) Heat a tablespoon of oil in a frying pan and gently fry the onions and garlic for 5 minutes until soft. Throw in the spices and cook for a further 2 minutes more, then transfer to a bowl.
2) Place the spinach in a colander and pour over boiling water from the kettle to wilt it. Refresh under cold water, squeeze dry, then roughly chop.
3) Stir the spinach, chillies, lemon zest and feta into the onion mixture and season to taste.
4) Brush the mushrooms generously with oil and season with salt and pepper. Barbecue them for 5 minutes with the stalk facing down. Remove from grill and place stalk side up, and divide the filling between them. Place back stalk-up on a medium-hot part of the gas barbecue for a further 10 minutes until cooked through. The filling should be hot.
5) Toast the flatbreads on the barbecue for a minute, remove, and place a mushroom inside. Spoon over a dollop of yoghurt and serve.