Have a Fling with your BBQ In March

Have a Fling with your BBQ In March

Enjoy the sunshine … cook up a storm outdoors!!

One of the greatest plusses of bbq’ing is that everyone can pitch in and its creates an atmosphere that’s so informal, relaxed and even Mediterranean.

What kind of Barbie… are you…?

There are so many different kinds on the market its essential to buy one that matches your needs… some of them are incredibly flash and can be expensive, however this year more than ever there are some fantastic special offers out there so have a look and pick the the one that suits your needs. A great way to start if you are a total beginner is to invest in a couple of disposable bbq’s you still get that wonderful Smokey flavour without hitting the bank balance…

Top Tips & Handy Equipment…

Tongs .. long handled ones are better for turning food

A metal spatula for flipping fish or burgers

Skewers.. if you can get extra long skewers they are very handy rather than managing lots of little ones..

Soak wooden skewers for about 30 mins to prevent them charring and burning…

A small paint brush is fantastic for applying extra marinade or of course a pastry brush will also do..

A hinged fish basket is a wonderful addition especially if you are a fish lover … as they cook whole fish perfectly intact.

The square ones are also handy for cooking veggies or thin small cuts of meat that might slip through the gaps in the grill.

• If you are using charcoal ensure that its hot enough before you begin to cook.. this takes about 40 mins depending on the wind, charcoal etc. Its ready when the light grey ash covers the coals not before!! So remember to light well before you wish to eat…The disposable ones can take about 20 mins to heat up.

• Gas BBQ take about 10 mins-

• Cooking time for bbq are approximate because of the weather conditions.. allow more on colder days/windy days and less on warmer days..

• Try not to use a fork to turn meat as it pierces the food allowing juices to flow out and dries out the meat.

• If you are cooking for a large group don’t be tempted to overcrowd the bbq as food will take longer to cook – its better to cook in batches and pop into a warmed oven - always cover dishes with foil this will prevent meat drying out.

• Remove excess fat from meat as this can cause flare ups, if this does happen move the food to one side and You move away too … it will subside.. do not use water to put it out!!

• Pop food that takes the longest to cook on first.

· Be extremely careful about cross contamination when bbq'ing… this means do not mix raw and cooked foods or chopping boards, knives, platters etc… and of course make sure to wash your hands!!

Poultry tips…

Chicken tastes best bbq'd with skin on.. skin side up as it allows the juice to penetrate the meat… you can remove the skin before you eat it for a leaner chick dish.

Cooking times vary but an approx would be 12 – 15 minutes for a boneless breast … there should be no trace of pinkness.

· Try popping some thyme, sage, lemongrass or rosemary onto the bbq to add a wonderful aroma..

Marinating …

One of the main reasons is to tenderise the fibres especially in red meat or game which can take up to 3 days to become tender...

Wines, vinegars & citrus juices are fantastic tenderisers.

Besides tenderising marinating also gives the most amazing flavours to chicken, prawns, fish.

Chicken, Pork & veal benefit from being marinated for 24 to a maximum of 48 hours after this their fibres tend to become A bit broken down.

Fish – you really only need to marinate fish for 2-3 hours ....

Really easy Ideas for marinating…

Simple lemony honey marinade…

· 1 tbls of Yoghurt, squeeze of lemon, 1 tsp honey, pinch of paprika …. Fantastic with chicken.. brush over chicken breasts and leave to marinade in the fridge for a couple of hours.

Have a Fling with your BBQ In March

Enjoy the sunshine … cook up a storm outdoors!!

One of the greatest plusses of bbq’ing is that everyone can pitch in and its creates an atmosphere that’s so informal, relaxed and even Mediterranean.

What kind of Barbie… are you…?

There are so many different kinds on the market its essential to buy one that matches your needs… some of them are incredibly flash and can be expensive, however this year more than ever there are some fantastic special offers out there so have a look and pick the the one that suits your needs. A great way to start if you are a total beginner is to invest in a couple of disposable bbq’s you still get that wonderful Smokey flavour without hitting the bank balance…

Top Tips & Handy Equipment…

Tongs .. long handled ones are better for turning food

A metal spatula for flipping fish or burgers

Skewers.. if you can get extra long skewers they are very handy rather than managing lots of little ones..

Soak wooden skewers for about 30 mins to prevent them charring and burning…

A small paint brush is fantastic for applying extra marinade or of course a pastry brush will also do..

A hinged fish basket is a wonderful addition especially if you are a fish lover … as they cook whole fish perfectly intact.

The square ones are also handy for cooking veggies or thin small cuts of meat that might slip through the gaps in the grill.

• If you are using charcoal ensure that its hot enough before you begin to cook.. this takes about 40 mins depending on the wind, charcoal etc. Its ready when the light grey ash covers the coals not before!! So remember to light well before you wish to eat…The disposable ones can take about 20 mins to heat up..

• Gas BBQ take about 10 mins-

• Cooking time for bbq are approximate because of the weather conditions.. allow more on colder days/windy days and less on warmer days..

• Try not to use a fork to turn meat as it pierces the food allowing juices to flow out and dries out the meat.

• If you are cooking for a large group don’t be tempted to overcrowd the bbq as food will take longer to cook – its better to cook in batches and pop into a warmed oven - always cover dishes with foil this will prevent meat drying out.

• Remove excess fat from meat as this can cause flare ups, if this does happen move the food to one side and You move away too … it will subside.. do not use water to put it out!!

• Pop food that takes the longest to cook on first.

· Be extremely careful about cross contamination when bbqing… this means do not mix raw and cooked foods or chopping boards, knives, platters etc… and of course make sure to wash your hands!!

Poultry tips…

Chick tastes best bbq with skin on.. skin side up as it allows the juice to penetrate the meat… you can remove the skin before you eat it for a leaner chick dish.

Cooking times vary but an approx would be 12 – 15 minutes for a boneless breast … there should be no trace of pinkness.

· Try pop some thyme, sage, lemongrass or rosemary onto the bbq to add a wonderful aroma..

Marinating …

One of the main reasons is to tenderise the fibres especially in red meat or game which can take up to 3 days to become tender...

Wines, vinegars & citrus juices are fantastic tenderisers.

Besides tenderising marinating also gives the most amazing flavours to chicken, prawns, fish.

Chicken, Pork & veal benefit from being marinated for 24 to a maximum of 48 hours after this their fibres tend to become A bit broken down.

Fish – you really only need to marinate fish for 2-3 hours ....

Really easy Ideas for marinating…

Simple lemony honey marinade…

· 1 tbls of Yoghurt, squeeze of lemon, 1 tsp honey, pinch of paprika …. Fantastic with chicken.. brush over chicken breasts and leave to marinade in the fridge for a couple of hours.

Easy Peasy Asian

· 1 tbls Soy, 1 tsp Oyster Sauce, pinch of Chilli powder & ½ clove of Garlic chopped vvv finely… great with chicken or beef & delicious brushed over skewered veggies..

Mediterranean

· 1 tbls Red Wine, good grind of black pepper, 1 tbls orange juice & 1 tsp marmalade… a great steak marinade

donelli’s Lime, Ginger & Sweet chilli marinade

Great with Chicken, Prawns, salmon, cod etc.

2 limes juiced

2 teasp of chopped ginger

4 tablespoons of sweet chilli sauce

2 tablespoons of rice wine vinegar

1 teasp of palm/brown sugar

Combine all ingredients and use to coat fish 30 mins before or chicken overnight

Delicious Easy Italian Burgers

Serves 6

1kg minced beef

1 medium onion chopped finely

1 cup of breadcrumbs

2 Eggs

1 clove of garlic chopped finely

1 cup of basil torn into shreds

1 handful of chopped sunblushed tomatoes

¼ glass of red wine

Salt & lots of fresh cracked black pepper

1. Combine all of the ingredients together into a large bowl.

2. Wet your hands and shape the mixture into 12 burgers.

3. Place onto a plate and pop into the fridge until you are ready to begin cooking.

4. To cook pop onto the bbq for about 15 mins turning once.

5. Check they are cooked thoroughly before serving.

Chicken Kofta wraps with yoghurt chutney

4 Chicken breasts

3 tbs mild curry paste

2 tbs of natural yoghurt

1 lemon juiced

Yummy… Yoghurt chutney

8 tablespoons of organic natural yoghurt

1 small red chilli chopped finely

2 tablespoons fresh mint chopped

1 tablespoon of coriander chopped

Combine all of these ingredients to form yummy chutney…

Slice the chicken breasts down the centre into 3 long pieces, combine the yoghurt, lemon and curry paste, coat the chicken and leave to marinate for a couple of hours (if you have the time) Thread 1 piece onto each skewer

Place the skewers on the bbq and cook for about 10 mins turning occasionally until evenly browned …when cooked heat your wraps for about 10 secs each side on the bbq.

To serve push the kofta off the skewer into the wrap with some leaves and a tablespoon of the chutney and fold to make and edible parcel…..

Grilled mixed veggie parcels

Serves 6

1 red onion sliced

4 potatoes sliced

1 tomato sliced

1 yellow pepper sliced

1 courgette sliced

1 clove of garlic chopped finely

Olive Oil

Salt & pepper

Combine all of the veggies together into a large serving bowl and drizzle with olive oil, sea salt & black pepper.

Cut square pieces of foil and drop a handful of veggies onto each piece of foil.

Wrap to form parcels. Pop onto the bbq for 20 mins.

Jacket Potatoes

Scrub the potatoes and leave their skins on. Wrap in foil and pop on the BBQ and with the lid down. Cook for 50 to 60 mins or until cooked through. When cooked cut a cross in the top of each potato and squeeze to open the cross. Serve with any of the following.

Yoghurt & blue cheese – Grated mozzarella, Sour Cream & chopped chives, smokey bacon & butter, Goats cheese & pesto

Salads to accompany the BBQ….

Apple & Pear Slaw

1 pear peeled & sliced

1 green apple sliced

1 cup of shredded white cabbage

¼ cup of grated carrot

2 tbls of natural yoghurt or crème fraiche

Pop all the veggies into a bowl add the yoghurt and mix well. Serve immediately or keep chilled in the fridge for up to 2 hours.

Strawberry & Spinach Salad

3 generous handfuls of baby spinach

2 cups of strawberries destalked & sliced

1 handful of toasted almonds

6 chopped fresh chives

Dressing

¼ cup of sugar

2 tablespoons of sesame seeds

¼ Worcestershire sauce

¼ teasp of paprika

¼ teasp of cider vinegar

½ cup extra virgin olive oil

Pop the spinach & strawberries into a bowl

Place the sugar, sesame seeds, onion, Worcestershire sauce, paprika & vinegar into a blender, with the blender on pour in the oil in a steady stream until the dressing is creamy & thick.

Gently toss the salad with the dressing and scatter the toasted almonds & chopped chives over the top… Serve immediately

St Patrick's Day

A celebration of Irish Food

St Patricks & Mothers Day Weekend…

What a weekend we have coming up with St Patrick’s Day on Saturday and of course The Match Saturday Evening … then on Sunday we have Mothers Day.. we wont have much time in the kitchen so lets get cracking with some great recipes that will still give you lots of time to enjoy yourselves!!

Irish cuisine takes its influence from the crops grown and animals farmed in our temperate climate and from centuries of social and political change.

We should pride ourselves on the freshness and quality of the ingredients we use in our cooking. We have an abundance of fertile landscapes and generations of farming experience.

We also have established a worldwide reputation for an excellent variety of high-quality food.

One of the best things about traditional Irish food is that it is simple and hearty.

Why not try some of these lovely recipes over the St Patrick’s Day Festival and enjoy Irish Food……

Examples include:

Fantastic Potato recipes like Champ (a delicious mash with butter, scallions) Boxty (potato griddle cakes) Potato Farls (potato bread)

Champ

6 medium potatoes, peeled and cubed

6 scallions sliced

1 cup milk

2 teaspoon salt

2 cubes of real butter

Directions:

Boil the potatoes until cooked. Simmer the scallions in milk for about 5 mins. Drain potatoes and mash. Add the hot milk, scallions, butter salt & pepper, combine well.

Boxty (Irish Potato Griddle cakes)

250g raw potato

250g cooked mashed potato

250gplain flour

Milk (as needed, see directions)

1 egg

1 medium onion, finely chopped

Salt and pepper

Directions:

Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper, onion and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon.

Drop tablespoonfuls of the mixture onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side.

Irish Potato Farls

Ingredients:

4 medium potatoes

2 teaspoons melted butter

1 cup of flour

1/2 teaspoon salt

4 teaspoons of vegetable or canola oil

Directions:

Peel and half the potatoes and boil in water for 20 minutes or so until soft. Drain and then add the butter and mash thoroughly. Add the flour and salt and mix.

Divide the mixture in half and put the first half on a lightly floured surface. Knead until flat - approx 1/4 inch thick. Divide into 4. Repeat the process for the other half of the mixture. Fry/Griddle using the oil for about 2 minutes or until crispy brown on each side. Serve warm.

Makes about 8 Potato Farls.

County Wicklow Irish Stew

Ingredients:

8 small lamb chops

Salt And pepper

1 Tablespoon vegetable oil

Parsley, bay leaves, peppercorns, thyme, rosemary

3 or 4 medium sized potatoes

4 cups of veggie stock

1 medium onion, finely chopped

1 large white leek, thinly sliced

1 1/2 cups celery stalks, diced

Chopped fresh parsley

Directions:

Heat oil in stockpot large enough to hold all chops in a single layer. Season chops with salt and pepper.

Brown chops on both sides. Spoon off any melted fat and add enough veggie stock to cover chops.

Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in a little muslin. Lower heat and simmer.

Meanwhile, quarter the potatoes. Add potatoes, onion, leek, carrots and celery to chops and liquid.

Simmer 20 minutes and add a little more water if needed, Simmer 10 more minutes or until potatoes are tender.

Season to taste. Garnish with parsley and serve.

As with all stews the longer it simmers the better and its even better the next day!!!

Irish Beef & Guinness Stew

Ingredients:

1 kg of top side beef or stew beef, cut into 1 cm cubes

2 tablespoons olive oil

3 bay leaves

1 large white onion, peeled and sliced

2 cloves garlic, peeled and chopped

2-3 tablespoons all-purpose flour

3/4 cup beef stock

1/2 cup Guinness stout

1 tablespoon chopped fresh parsley

3 carrots, sliced

3 potatoes cut into large cubes

salt and pepper to taste

Directions:

Heat the olive oil in a large saucepan or stove top casserole. Cook the bay leaves for a moment and then add the meat.

Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear.

Reduce the heat to low and add the garlic, cook for 2 mins then add the flour, and stir well until smooth.

Add the beef stock & Guinness, simmer, stirring, until the stew thickens a bit. Add the remaining potatoes & carrots.

You now have the choice of popping the stew into the oven @ 180 for about 1.5 hours – stirring twice or continuing to cook on the stove for about the same time… check meat is nice and tender before serving…

Season with salt and pepper to taste before serving.