Quick, Easy & minced beef, turkey, lamb, pork…

Minced meat has to be one of the most versatile of ingredients,  its very easy to cook with, easily absorbs flavours and can cook for a long period or a shorter quick cook without loosing flavour or texture… 

Tip:  Buy good quality lean minced meat – use within 24,hours of purchasing an if you are going to freeze cooked product do so within 24 hours to keep the flavours..

Some of my tried and tested favourites..

Last nights dinner @ my house – Asiany Turkey Mince roll ups.. babycorn, sugarsnaps, beansprouts, chilli, garlic, coriander splash of soy & teriyaki beansprouts & iceberg..

A Mexican variation using Turkey mince either for nachos, or tortillas…  fry off with garlic, chilli, cumin, coriander, add the turkey mince and a few chopped fresh tomatoes with coriander… 

Asian Turkey patties… Fab flavours of kaffir lime leaf and lemongrass….  Turkey mince, egg, kaffir lime leaf, lemongrass, garlic, chilli … mix up and form little patties..Pan fry and transfer to the oven to finish for 10 mins.

Serve with a Asian salad, beansprouts, grated carrot and cucumber with sweet chilli fres lime coriander dressing

and more.....

Minced pork or a mixture of minced pork and beef make very tasty meatballs…. Add a bit of spice or herbs to mixture.

Minced Lamb very tasty burgers, meatballs,  Lamb lasagne with feta, chilli & olives.. & of course I love this  fab moussaka…

I got this idea from a friend of mine I worked with while living in Australia (many years ago)  her family were originally from Macedonia and this is a variation of their Friday night meal.  At the end of a working week the extended family would come together to eat and share stories …

This one has lots of aubergines, minced lamb, potatoes, topped with natural yoghurt mixed with 3 eggs sprinkled with breadcrumbs and baked till just bubbling hot…

Serve with a salad….

Chilli Beef in nachos, tacos, wraps, or jacket potatoes, vary it with different topping for example salsa, cheese, guacamole, lime juice, coriander.

Meatloaf – spice it up with chilli or add some fresh herbs and serve with tossed salads.

Cottage pie – top with carrot & parsnip mash or potato & parsnip with horseradish

Lasagne  - forget the béchamel and use cottage cheese & fresh basil pesto.

Meatballs, serve with a tomato & basil sauce, arabiatta or do them Moroccan style add some ground cumin, coriander & chilli serve with couscous

Last Night’s Dinner @ my house…

Asiany Turkey Mince Roll ups…

500g Turkey mince – lovely and lean

6is Baby corn chopped

1 handful Sugar snap peas

3 handfuls of mushrooms

1 red pepper cubed into small pieces

1 red chilli chopped very finely

2 cloves of garlic chopped very finely

1 red onion chopped very finely

Small piece of ginger

1 bunch of coriander chopped

3 handfuls of beansprouts

8 iceberg lettuce cups

Couple of  Splash of soy & teriyaki sauce

Splash or spray of oil

Heat a wok, add the onion, pepper, chilli, garlic& ginger cook for 3 mins, add the mince stir fry with a splash of soy and teriyaki, add half the coriander, cook for 5 mins. Meanwhile  Steam the chopped baby corn for 5 mins, chop the sugar snaps into small pieces add to the mixture with the baby corn , stir to combine cook for another 5 mins add the remaining coriander with another splash of soy & teriyaki.

Pop the beansprouts on top of the mixture just as you are about to serve.. combine and pop mixture into a bowl.  Serve in cups of iceberg… roll up and eat… just delicious!!

 Sophie’s Macedonian Moussaka

500g minced lamb

500g natural yoghurt

3 raw eggs

2 red onions finely chopped

2 cloves of garlic

1 glass of red wine

2 large aubergines in big cubes

4 rooster potatoes sliced

2 cans of chopped tomatoes

1 large handful of basil

Fry the aubergine in oil remove and place on kitchen paper.

Heat a little oil and cook the onion & garlic for 3 mins, add the mince cook until browned add the wine and tomatoes cook for 10 mins, pop the aubergine and basil into the mixture and bring to a simmer.

Meanwhile Steam the rooster potatoes for 5 mins just to remove the big bite…  

Combine the yoghurt with the eggs..  Layer the lamb mixture with potatoes and top with the yoghurt mixture on top…. Sprinkle with breadcrumbs and bake for 45 mins @ 190… serve with a green salad… 

Homemade Burgers…

Everyone loves a good homemade burger…  here’s a few variations that will satisfy everyone..

Basic ingredients..

500g minced good quality beef,  1 egg, 1 handful of fine breadcrumbs, salt & ground pepper.

(you don’t have to use breadcrumbs, however do pop them into the fridge for at least 30 mins to set before cooking)

This is a simple plain recipe however, you could top with melted cheese & bacon or why not top with a little with mixed pepper sauce..

These variations will keep everyone interested..

Mexican – 1 teasp chilli powder, 1 handful of coriander, juice of 1 lime

Italian inspired – add some sunblushed tomatoes,

basil pesto into the mixture

Aisany – grate ginger, garlic & sweet chilli sauce into the mixture

Spanish – chopped chorizo sausage & carmelized red onions

Delicious Chilli Beef..

This chilli con carne is ready to go in the pan in a few mins.. then it will bubble away happily until dinner time

Ingredients

500g good-quality beef mince

1 glass of red wine

2 onions, diced

2 garlic cloves, crushed

2 carrots, diced

2 celery sticks, diced

2 red peppers, diced

1 heaped tsp chilli powder

1 heaped tsp ground cumin

1 heaped tsp ground cinnamon

salt and freshly ground black pepper

1 x 400g/14oz can red kidney beans, drained

2 x 400g/14oz cans chopped tomatoes

To serve

sour cream

chopped fresh coriander leaves

lime wedges

nachos

Preparation method

Heat two tablespoons of the oil in a large frying pan over

a medium heat. Add the mince and fry until golden-brown all over.

Meanwhile, heat the remaining oil in a saucepan over a medium to high heat. Add the onions, garlic, carrots, celery and peppers and fry until softened.

Add the chilli powder, cumin and cinnamon and season, to taste, with salt and freshly ground black pepper. Fry for a further 4-5 minutes, stirring well.

Remove the mince from the pan using a slotted spoon and add to the vegetable mixture.

Add the drained kidney beans and the chopped tinned tomatoes and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then half-cover the pan with a lid and simmer for about an hour, stirring every now and again to stop it from catching on the bottom of the pan.

To serve, ladle the chilli into four serving bowls. Drizzle over the soured cream. Sprinkle with the chopped coriander. Garnish with the lime wedges and serve with nachos or steamed  alongside

Penne Pasta with Meatballs & Tomato Sauce

500g beef minced

2 tbsp tomato puree

1 red onion chopped finely

2 cloves of garlic finely chopped

Sprinkle of chilli flakes (if you like spicy food)

1 cup of breadcrumbs

1 carrot grated

2 eggs beaten

Olive oil

2 tbsp of warm water

500g Penne Pasta

Tomato Sauce

2 cans of tomatoes 

2 cloves of garlic

1  red onion finely chopped

1 tablespoon of sugar

1 glass of white wine

Sprinkle of chilli flakes (only if you like spicy food)

1 handful of chopped basil

Cook off the onion and garlic for a few mins, then add the wine and cook for 3 min, pop in the tomatoes,& chopped basil.  Bring to the boil and simmer for 20 mins.

Meatballs

Place the mince, tomato puree, egg, onion mixture breadcrumbs, carrot and warm water into a large bowl and mix well with your hands.

Using your hands shape the meat into bit sized meatballs, roll in flour and place on a tray while you finish rolling all the shapes.

Cook the meatballs on a hot pan in small batches until browned.  Keep warm in the oven while cooking the remaining meatballs.. 

Cook the pasta according to the instructions on pack.

Pop the meatballs into the hot tomato sauce mixture for 15 mins until cooked through..  serve scattered with fresh basil & grated parmesan cheese.

Oven baked Lasagne

Using cottage cheese instead of béchamel

Ingredients

500g lean beef mince

1 onion, finely chopped

1 red pepper, seeds removed, finely chopped

2 generous handfuls of chopped mushrooms

1 tbls of tomato purée

1 large glass of red wine

10 fresh basil leaves shredded

2 x 400g tins chopped tomatoes

salt and freshly ground pepper

Approx 15 dried pasta sheets

300g cottage cheese

150g/5oz grated mozzarella cheese

Olive oil to cook..

Preparation method

Preheat the oven to 180C/350F/Gas 4 and grease a medium sized oven proof baking dish.

Heat a dash of oil in a large heavy-based frying pan over a high heat. Fry the mince until browned all over. Remove the mince from the pan.

Add another dash of oil to the pan over a medium heat. Gently fry the onion, peppers and mushrooms until soft.

Add the mince back into the pan together with the tomato purée and wine.  Cook for a further five minutes.

Add the tomatoes and herbs, and bring to the mixture to the boil. Simmer for at least 30 minutes and season to taste with salt and freshly ground black pepper.

Line the base of the baking dish with pasta and cover with about one-third of the mince mixture.  Pop  teaspoonfuls of cottage cheese evenly across the mince, using up about 1/3 of the cheese.

Repeat this in layers once or twice depending on the size of your dish…finally cover the lasagne with the grated mozzarella. Bake in the over for 45 minutes, or until golden-brown and bubbling on top.  Serve with a fresh baby leaf salad.. enjoy..

Best Shepherds Pie

Ingredients

1 large onion chopped

2 medium carrots, chopped

500g beef mince

400g can tomatoes

290ml beef stock

1 bay leaf

fresh thyme leaves from 1 sprig

2 tbsp tomato purée

salt and freshly ground black pepper

For the topping

8 potatoes, peeled and chopped

2 carrots, 2 parsnips, peeled and chopped

1 cup of milk

1 tablespoon of butter

Olive Oil for cooking

Preparation method

Preheat the oven to 190C/375F/Gas 5.

Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes until soft.

Add the minced beef and cook for 3 minutes to brown.

Add the tomatoes, purée, beef stock, bay leaf and thyme.

Cover and simmer for 30 minutes. Season.

Meanwhile, to make the topping, boil the potatoes, carrots and parsnips in water until soft. Drain and mash with the butter and milk.

Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.

College Survival!

It’s the time of year when our young students are heading away to college - sometimes quite far away or starting college living at home but not on the family timeplan so at times they need to fend for themselves. 

The trap many young people fall into is getting into really bad habits from day one, eating convenience and fast food as their main diet.  This is very costly and can lead to very tired and run down students…  so the trick is to set them up with the knowledge from the beginning or that first trip home when they realize all is not as easy as it seems!!

Survival Tips

• Get them set up with some basic ingredients you may have some extras of these at home so to through your food cupboards and set up a starter food box..

• Olive oil, Spray oil, soy sauce, spices, salt, pepper, sugar, tins of tomatoes, beans, tuna, sweetcorn, coconut milk, curry paste, pasta, rice, noodles, cous cous.

• Go through each of these ingredients with them and explain their uses..  for example if they were really stuck and had No other ingredients they could still make a full meal..

          eg. Pasta, tomatoes, tuna, sweetcorn or beans, sweetcorn, chilli, rice

• Student Accommodation can be sparsely kitted out so check out your pots, pans and knives, colander, chopping boards & food storage boxes  - many of us have the extra pot, pan and lots of plastic food boxes that we rarely use.. put these to good use by sending them off with your college student..   ( A colander is essential to students for pasta, rice, decanting tuna, beans etc.) 

• Take them shopping – many students haven’t a clue about the actual cost of food,  up to now many haven’t had the time or the interest.  Challenge them with 10 euro and see how many meals they can get the ingredients for… Then take the time to go through the aisles and chiller cabinets, for example when looking at chicken, show them how to compare the prices of whole chickens versus, chicken thighs or chicken breasts.   Teach them to look out for specials and be aware of purchasing too much fresh food unless they are prepared to batch cook, soups, curries and freeze them. 

• If you have family favorite family recipes why not put them together in a notebook or folder for your son/daughter – these are the foods they have grown up with and love and now going away from home they will have the opportunity to “have a go themselves”.

• Get in and get cooking with them before they head off, up to now many students have done very little cooking and have not to fend for themselves, many still think they can live off college food or convenience a few months of this type of food and you can have a tired, run down broke student who is craving home cooked food on their trips home..   

• Soup is a great way to use up leftovers and use up everything in the veggie drawer of the fridge… soup will keep in the fridge for 4 days and it prevents lots of food getting binned and money being frittered away!

• Eggs - scrambled eggs, poached eggs, an omlette ( so many varieties) baked potatoes with different toppings, pasta w tuna, pasta w butter, parmesan cheese, frozen peas & bacon, how to roast a chicken (great specials on whole chickens)   Bolognese sauce, chilli con carne, shepherds pie, chicken curry, veggie curry  and of course stir fries..  

          If it has to be a crash course so be it …. You can make up a lot of these and freeze for later..!!

Up on the web…see previous blogs!

Some great easy low cost recipes…

Meatballs, stir fries, egg fried rice, oven baked sticky chicken….  

Super Summer Salads

Super Summer Salads

Take Potatoes.....

Baby potatoes, sliced in half popped on a baking tray  Cook @ 190 for 20mins

Baby potatoes w Garlic, Rosemary, Seasalt, Sprinkle of olive oil

Baby potatoes & Sweet Potatoes, carmelized red onion, dash balsamic vinegar, seasalt,

 Baby potatoes on a baking tray with garlic, sprinkled with olive oil cooked then tossed when still hot with roast red peppers, black olives, fresh Basil pesto dressing, Serve while still warm

Warm New Potato Salad, steam the new potatoes and dress in honey mustard dressing when warm, can be eaten warm or cold.  The dressing soaks into the potatoes which gives a great flavour.

Take Pasta.....

Penne, Orzo pasta, cook according to instructions and combine with

Roast Red pepper, pinenuts & fresh basil

Chopped black olives, carmelized red onion, shaved parmesan cheese

Sunblushed tomatoes, goats cheese & red pepper pesto w fresh basil

Take Beetroot....

Cook your own beetroot or use the vac packed beetroot readily available for a superior taste, if you only have beetroot in a jar, rinse thoroughly before using in these salads

Cut beetroot into large cubes

Combine beetroot with soft goats cheese & sprinkle with pistachio nuts.

Combine beetroot with crème fraiche and top with toasted almonds

Beetroot, Radish & Roast Almond Salad

Take  Beans.....

If using fresh beans you need to soak and cook them before using in salads. For Canned beans drain and rinse them before using in salads and shake off excess water.

Chickpeas, roast red pepper, spring onions & coriander with a little chilli oil dressing

Kidney Beans, Chickpeas & Cannellini Beans, with finely chopped celery, cucumber and fresh red pepper tossed with a little olive oil with torn fresh basil

Take Salad Leaves.....

We have access to such a variety of salad leaves it takes minutes to make interesting green salads...

With  Baby leaves, Rocket, Baby Spinach, Fresh Basil, Flat Leaf Parsley etc....

Baby spinach, finely chopped courgette & radish, with sugarsnaps & a drizzle

of lemon zezted crème fraiche

Rocket, with shaved parmesan cheese,  a sprinkle of pinenuts & a drizzle of balsamic vinegar

Parisian Summer Salad, Rocket, French beans, shaved red onion, olives, & rustic croutons

Cut day old French bread into chunks drizzle with olive oil bake @ 180 for 10 ish mins – cool on a wire tray – use within 24 hours – keep stored when cool in a sealed container to keep the freshness.

Classic Caesar Salad, Cos Lettuce, Shaved Parmesan Cheese, Cooked fresh bacon, Caesar Dressing

Fruity  & Nutty, Mixed baby leaves, pumpkin seeds, chopped apricots, pine nuts, sesame seeds, drizzle of olive oli & balsamic

All you need to know about ...Lettuces and salad leaves

There are so many different varieties of lettuce and salad leaves available. When choosing lettuce to buy look for blemish free leaves or if you are buying leaves in bags check they have not been bruised in transit or look wilted in the bag & check they are well in date as they tend to not be so good on their last day.

Its also easy to grow you r own leaves, buy a variety of packets of seeds, simply sprinkle the seeds into pots with compost and pop out.....

Baby leaf spinach

Is a fantastic, as it has great keeping properties, it is tender yet thick with a pleasant yet fragile taste. It also doesn’t wilt like many other leaves so it holds its shape longer in salads. 

Suggestions:  It combines well with olive oil dressings. We serve it tossed in olive oil & balsamic and topped with warm goats cheese & toasted pinenuts.  Its fantastic tossed thorough penne pasta with some grilled red pepper.

Cos Lettuce

Cos lettuce is easily recognisable by its elongated leaves,  it has a firm, crispy texture and a subtle nutty flavour.  It keeps well in the salad drawer of the fridge
Suggestions:  It is the classic lettuce for Caesar Salad, but can also be used mixed with other leaves and sprinkled with some seeds.

Frisée

Frisee are curly feathery leaves that range in colour from yellow & white to Yellow & green.  They can be quite bitter so I wouldn’t suggest that you make a salad entirely of Frisee, however if you mix them with other leaves & they provide texture to a salad.

Iceberg lettuce

If your kids dont like salad try them on Iceberg this summer.  Its a fantastic versatile lettuce which is also great value as it will keep fresh for up to 5 days. Kids like the crunchy texture .
Suggestions:  Try it next time you are making the kids sandwiches with

chicken & cucumber ...

Lamb's lettuce

Are small spoon-shaped leaves, they have a subtle nutty flavour, and are lovely mixed with other leaves
Suggestions:  Use in mixed salads, try a honey mustard dressing

Butterhead lettuce

Our traditional lettuce is still growing strong and there are so many varieties. 

Suggestions: use as a salad garnish or with mixed leaves

Little gem

Is a small compact lettuce with crispy, round leaves.

Suggestions add crunch to a  Waldorf salad with celery, apple, walnuts and mayonnaise. Or simply use as a side salad with tomatoes & cucumber with a creamy dressing

Mizuna

Is similar in appearance to rocket, this Oriental leaf has a hot, mustardy flavour.
Suggestions: use in mixed salads  and stir-fries.

Radicchio

Is easily identifiable by it distinctive pinky, red leaves.  Radicchio adds a splash of colour to any bowl of salad.  It has a slightly  chewy texture similar to cabbage leaves.
Suggestions:   use to mix into  salads and as a garnish for a variety of savoury dishes.

Rocket

Is  strong, peppery leaf with jagged-edged indented leaves which has a delicious peppery taste.  It can have quite a strong flavour so a little goes a long way.
Suggestions   It works really well with Mediterranean ingredients such as Parmesan cheese and pine nuts.  Also delicious in  salads or hot pasta, serve with goat's cheese or use simply by its own delicious self!!

All you need for best dressed Salads ….

Balsamic Garlic Dressing

2 tbls of good Balsamic Dressing

1 tbls of lemon juice

1 clove of garlic crushed

¾ cup of ex virgin olive oil

Combine all of the ingredients together in a screw top jar and shake vigorously

Dijony Salad Dressing

3 tbls of extra virgin olive oil

2 tsp Dijon mustard

2 large tbls of lemon juice

2 cloves of garlic crushed

Seasalt & Pepper

Combine all of the ingredients together in a screw top jar and shake vigorously

Yummy Honey Mustard Dressing

350ml ex virgin olive oil                                                    130ml of white wine vinegar                       

1 clove of garlic finely chopped

1 tbls wholegrain mustard                                                    1 heaped teasp of honey

Pop the white wine vinegar, mustard, honey, garlic into a small blender/or whisk, gradually add the oil in a thin stream continually whisking.

Vinaigrette dressing

1 tbs of balsamic vinegar                                                             1 tbls of sunflower oil

2 tbls of extra virgin olive oil                       2 tbls of chopped fresh tarragon or flat leaf parsley

Combine all of the ingredients together in a screw top jar and shake vigorously

Asiany Salad Dressing

3 tbls of sweet chilli sauce                                                      1 lime juiced and zested

1 tbls of rice wine vinegar                                                  2 tbls of chopped coriander

Combine all of the ingredients together in a screw top jar and shake vigorously.

Beetroot, Radish & Roast Almond Salad

4 Beets - sliced

6 Radishes – sliced

3 tbls of flaked almonds

2 tbls of crème fraiche

1 tbls of natural yoghurt

  

1.            Pop flaked almonds onto a baking tray and transfer to a preheated 170 oven for about 5 mins or until just beginning to turn  in colour

2.            Place the beets & radishes into a bowl

3.            Combine the crème fraiche & yoghurt until smooth

4.            Reserve a tbls of almonds & then scatter the remainder over the top of the beets & radishes and combine gently with the dressing.

5.            Transfer to a shallow bowl & decorate the top with the remaining almonds.

  

Red Cabbage, Sugarsnaps w Citrus Dressing

  

½ 1  of red cabbage

4 generous handfuls of sugar snap peas

1 large juicy orange

1 piece of ginger thumb size

  

1.            Remove the outer leaves from the red cabbage and using a potato peeler (or a steady hand and sharp knife) finely shred the cabbage..

2.            Slice the sugarsnaps down the centre removing any tough ends.

3.            Juice the orange

4.            Grate the ginger

5.            Combine the sugarsnaps, red cabbage and ginger in a mixing bowl

6.            Pour the orange over the salad and mix thoroughly

7.            Transfer to a serving bowl with a garnish of any green herb!!

Carmelized red onion & Sweet Potato Salad

 3 Sweet potatoes

8 baby potatoes

6 cloves of garlic

1 red onion

3 tbls of balsamic vinegar

1 tbls of sticky brown sugar

Sea Salt

1.            Slice the baby potatoes in half & then chop the sweet potatoes into approx the same size pieces.

2.            Slice the red onion thinly removing tough ends etc.

3.            Pop into a bowl and 2 tbls of balsamic & the brown sugar over the onion, mix to combine then transfer onto  baking tray to a preheated oven 170 for about 5/6 mins… check to see if beginning to caramelise if not leave another few mins.  Remove when cooked and set aside

4.            Transfer to potatoes to a baking tray and add the garlic cloves unpeeled.

5.            Pour the olive oil over the potatoes & garlic ensuring they all have a coating .

6.            Pop into the oven for about 20 mins or until cooked

7.            Transfer to a mixing bowl and add the caramelised onions, balsamic & seasalt… using your hands toss gently until well combined…

East Coast Moroccan

We are on East Coast radio (www.eastcoast.fm)  this morning talking about Moroccan Cuisine and also about travelling to Morocco on holidays with our very own Travel Doctor – Mark Supple..

Weve been chatting about holidays and the food we love to eat while in Morocco, so here’s a flavour of the dishes we’ve spoken about, and if you don’t get to travel when not add a bit of life and spice to some of your summer bbq’s or even later in Autumn try the lamb tagine recipe… they will all still be here on the blog!

Enjoy…

Harissa

Harissa is one of those condiments that is used extensively in Morocco.  Basically it is a fiery blend of red chillies, onions, garlic and spices that adds life to dishes.  Moroccans use it when preparing food to add spice and it also sits as a condiment in small bowls on the table at meal times. 

2 red peppers, roasted and skinned

1 red onion roughly chopped

2 fresh red chillies, chopped with seeds – or to your taste!

2 Garlic cloves crushed

½ teaspoon coriander seeds toasted

2 teaspoons caraway seeds

olive oil (extra virgin)

salt

Blend all the ingredients in a food processor, adding enough oil to make a thick paste.  This will keep in a clean jar topped with olive oil and covered for weeks in the fridge.

Harissa is also great to add to casseroles or tagines you simply add a spoon at the beginning and allow the flavours to develop.  You can also use it as a marinate on lamb or chicken leave to marinate for about 4 hours and then pop on the bbq or oven… its also great to have to have with some toasted pitta bread as a little nibble before dinner…

Chermoula

Coriander, Flat leaf parsley and mint are the traditional herbs used in Moroccan cooking and combined with spices, coriander, garlic and chillies they can be used to form the basis of chermoula.  Chermoula, can be a marinade or a sauce and probably was used in ancient times as a method of preserving the food for longer as no refrigeration was available.  There are many different varieties of chermoula and in Morocco each cook has their own way of preparing it and adding their own flavours.  . 

Basic Recipe

3 Garlic Cloves

2 teaspoons ground cumin

2 teaspoons paprika

Pinch of dried chilli flakes

Small bunch of coriander chopped

150ml olive oil

Juice of 1 lemon

Place all the ingredients in a food processor and slowly stir in the olive oil and juice of lemon to make a smooth or coarse paste, whichever your preference.

Prawn Kebabs with Chermoula & mixed leaf salad

20 Tiger Prawns

Lemon Wedges (garnish)

Chermoula recipe above.

Marinade the Prawns in the chermoula mixture for about half and hour.  Thread prawns onto skewers and grill for about 3 minutes on each side.

Chermoula is particulary good with all kinds of fish or chicken use as a marinade or a sauce..

Grilled harissa marinated lamb with couscous & Moroccan yoghurt sauce

1 leg of lamb butterflied

3 tablespoons of harissa

Rub the marinade all over the leg of lamb and leave to marinade for about 3 hours in the fridge.  Place on the bbq for about 30 to 40 minutes depending on the thickeness of the lamb and how pink you would like it.. 

Moroccan Couscous Salad

Serves 4 as a side dish

200g couscous
1 tbls of olive oil 

1 veggie stock cube

1 teasp of ground coriander

½ teasp of chilli

1 teasp of cumin

Sat & Pepper

Handful of flat-leaf parsley
Handful of coriander
Handful of fresh mint
200ml of boiling water

1.    Pop the couscous in a large bowl.

2.    Combine the water with stock cube, oil, cumin, chilli & ground coriander.

3.    Pour over enough hot water to just cover the couscous.  Cover over with a clean cloth, leave for 15 minutes, separating the grains from time to time with a fork..

4.    Chop the herbs, toss through the couscous until well combined with a little extra olive oil.

Moroccan Yoghurt Sauce

1 cup of natural youghurt

1 cut of finely chopped cucumber

¼ cup of freshly chopped mint

1 tablespoon of preserved lemons          

salt & freshly cracked black pepper

Combine all of the ingredients together & pop into a bowl for serving with the lamb & couscous..

Preserved Lemons

Unwaxed lemons x 10

1 cup of sea salt

1 cup of lemon juice

sterlized jar

Place 2 tbsp of salt in the bottom of a sterilized jar.  Slice the lemons in quarters, sprinkle salt all over the lemons.  Pack the lemons in the jar pushing them down so that the juice is extracted.  Add the lemon juice and fill with water.  Seal up the jar and let it sit at room temperature for a couple of days turning it upside down now and again.  Pop in the fridge after 1 week and leave for at least 3 weeks shaking them now and again..  

To use remove a lemon from the jar and rinse thouroughly in water to remove salt. Discard the seeds  and the pulp if you like (I ususally add the pulp to tagines)

Best Burgers and grilled fruit Desserts

Twist of Thai Chicken Burgers

Serves 4

500g Chicken/ Turkey Mince

1 tbls of red curry paste

Dash of Thai Fish Sauce

1 egg

2 tbls of warm water

1. Mix the curry paste with the warm water

2. Whisk up the egg

3. Pop the mince into a bowl and combine the paste, egg & Thai Fish sauce until well mixed.

4. Shape mixture into burgers

5. Pop in the fridge for a couple of hours  or overnight

6.  Cook on a hot BBQ for 5/6 mins each side check to ensure they are cooked through.

Twist of Italian Beef Burgers

Serves 4

500g Beef Mince

1 egg

1 handful of fine breadcrumbs

1 handful of sunblushed tomatoes chopped

1 red onion carmelized

1 handful of fresh basil leaves shredded

Salt & Fresh Ground black pepper

1. Pop the mince into a bowl and combine all of the ingredients.

2. Shape mixture into burgers

3. Pop in the fridge for a couple of hours or overnight

4.  Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.

Greek Lamb Burgers

Serves 4

500g Lamb mince

Feta Cheese 8 small cubes

1 handful of fresh oregano

1 grilled red pepper chopped into small pieces

1. Pop the mince into a bowl and combine all of the ingredients.

2. Shape mixture into burgers

3. Pop in the fridge for a couple of hours or overnight

4.  Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.

Jacket Potatoes

Scrub the potatoes and leave their skins on.  Place on the BBQ and pop 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, 

Pesto, with roast red pepper and a little goats cheese

Corn on the cob

Is another great food on the bbq, simply brush a little of the sweet chilli marinade over the corn and pop on the bbq for 40 min. Test to see if they are tender enough.

OR

Brush with a little olive oil and when cooked serve little butter and seasalt!

Asparagus....

Snip the woody bits at the end, brush with olive oil, pop on the bbq for a couple of mins each side.

Serve with shaved parmesan cheese and a drizzle of balsamic vinegar....

                                                                                     

Roast Peppers  & Courgettes

3 mixed coloured peppers cut in half deseeded and quartered.  Slice the courgettes down the centre and again into quarters.  Drizzle with olive oil and pop on the bbq until charred and tender which takes about 15 mins turning frequently to ensure you don’t char them completely.

When cooked chop again into large chunks and combine with a little olive oil and seasalt, if you have some fresh basil the flavour also works wonderfully...

Sweet Endings....

Strawberries and marshmallows threaded on skewers and popped on the BBQ to toast...

Grilled Chocolate Bananas...

6 of bananas split down the centre with the skin on ... use a sharp knife- Pop some chocolate buttons down the centre – wrap in foil and cook for 5 mins ...

Pineapple

I just love grilled pineapple! Grilling does wonderful things to fruit as it caramelizes the sugars creating a golden brown colour and intensity of flavour. This very simple and elegant dessert is the perfect ending to a barbecue.

All you need is a couple of tablespoons of honey, 1 lemon juiced and a teaspoons on ground black pepper _yes pepper, as it bring out the grilled flavour and adds a little kick...

Delicious BBQ Pineapple.....

1 large ripe pineapple
3 tablespoons honey
1 tablespoon freshly-squeezed lemon or lime juice
1/2 teaspoon freshly-ground black pepper

Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter.

Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).

In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.

Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray.

Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) NOTE: Don't overcook, or they'll turn mushy.

Remove from the grill and brush with any additional glaze.