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Summer 2013 BBQ

The following are a list of useful receipes:

SALAD DRESSING

 

1 cup walnut oil,1 cup sunflower oil, 1 cup olive oil,

1 cup balsamic vinegar.1dsrt sp wholegrain mustard,

1 cup honey or brown sugar.

Mix all ingredients together

POTATO AND MINT

2 lbs small new potato

2 table sp French dressing

6 tablespoon mayonnaise

2 table spoon plain yoghurt

A large bunch of chopped mint

 

Place the potatoes in a pan of salted water and bring to the boil.

Simmer for about 15 minutes or until tender, then drain and place in a bowl .Mix with the French dressing and leave to cool. Mix the mayonnaise , yoghurt and mint together and pour over the potatoes, season with salt and pepper.

MOROCCAN COUSCOUS

1 cup couscous / 1 red/1 green pepper

2 celery sticks , thinly sliced

2 teasp ground coriander

1 teasp ground cumin

½ teasp chilli powder

½ cup raisins

4 fl ozs olive oil

4 table spoon white vinegar

1 bunch coriander 1 bunch flat leaf parsley

Cook the couscous according to instructions on the packet, then leave to cool. Deseed an core the peppers and dice into 5 ¼ inch cubes. Add the couscous along with the celery.

Finley chop the coriander and the parsley – don’t worry about including the stalks, they add crunch. Add the herbs to the couscous, season with salt and pepper and mix well.

 

BASIC TIMING GUIDE

 

TYPE OF FOOD

 

 

WEIGHT/ THICKNESS HEAT TOTAL COOKING TIME
Steaks 2,5 cm/ 1in hot Rare: 5 min.

Medium: 8 min.

Well done: 12 min.

 

Burgers

 

2 cm/ 3/4in

 

hot

 

8-12 min.

 

Joints

 

 

1,5 kg/ 31/2 lb

 

spit

 

2-3 hours

 

Chops

2,5 cm/1 in Medium 10-15 min.
 

Butterfly leg

 

7,5 cm / 3 in

 

Low

 

Rare: 40-45 min.

Well done: 1 hour

 

Boneless breasts (chicken)

 

8-12 oz

 

Medium

 

10-15 min.

 

Drumsticks

 

Medium

 

25-30 min.

 

Fish large whole

 

2,25-4,5 kg/ 5-10 lb

 

Low/medium

 

Allow 10 min. per 2,5 cm/ 1 in thickness

 

Fish steaks or fillets

 

2,5 cm/ 1 in

 

Medium

 

6-10 min

 

Large prawns

 

Medium

 

4-6 min.

 

 

 

CHICK PEA, BULGUR AND WILD RICE SALAD WITH CUMIN

 

12 ozs dried chickpeas , soaked over night and cooked in plenty of o boiling water until soft.

6 ozs of bulgur wheat

8 fl oz olive oil

juice of 2-3 lemon juice ( to taste)

2 ozs wild rice

2 teasp ground cumin

1 teasp ground coriander

1 bunch spring onions, chopped

Soak the bulgur wheat in half of the olive oil, the juice of 2 lemons and 4 fl oz of water and leave over night, so the grains begin to plump up.

Cook the wild rice in boiling salted water, until it begins to burst, which takes about 20 mins.

Drain the rice and put it along with the chickpeas in a bowl with the bulgur wheat. Warm the cumin & coriander in the remaining olive oil in a frying pan for about 2 mins, until it looses it s raw aroma, and then pour this warm mixture over the pulses and grains. Stir in the spring onions and some lemon juice and seasoning to taste

MARINATING

Place the food in a wide, non metallic bowl big enough to allow the food to sit in the marinade, in a single layer.

Mix together the ingredients for the marinade according to the recipe. The marinade can usually be prepared in advance and stored in a screw top jar until needed.

Pout the marinade over the food & turn the food to coat it evenly.

Cover the dish or bowl with cling film &chill from 30 mins up a few hours or even overnight depending on the recipe. Turn the food over and spoon with the marinade.

Remove the food with a slotted spoon, or lift out with tongs, and drain off the excess marinade.

Use the marinade for basting during cooking.

 

DARK STICKY MARINADE

for red meat, sausages, chicken, chops and spare ribs

3 tbsp dark muscovado sugar

6 tbsp tomato ketchup, 2 tbsp orange juice

1 tbsp Worcestershire sauce, 2 tsp chopped fresh oregano, or 1 tsp dried

1 tsp English or Dijon mustard

Mix everything together and season, then use to coat the meat. Leave at least 30 minutes or overnight.

CITRUS MARINADE

for fish and chicken

2 garlic cloves, finely chopped, 2 shallots, finely chopped

rind and juice of ½ lime & ½ lemon

1 tbsp crushed fennel or coriander seeds, 2 tbsp chopped fresh parsley

tarragon, dill, fennel, or basil, 6-8 tbsp light olive oil

Mix everything together, season and use to coat the fish or chicken. Leave for about 30 minutes.

MUSTARD & HERB MARINADE

for vegetables

3 garlic cloves, finely chopped, 1 tbsp Dijon or wholegrain mustard

4 tbsp white wine vinegar, 2 tbsp copped fresh marjoram or thyme

8 tbsp olive oil

Mix everything together, season and coat chunks of vegetables. Leave for 15-30 minutes before cooking.

CHOCOLATE ROULADE

 

Ingredients

 

6 oz dark chocolate

6 eggs

6 ozs caster sugar

Filling

½ pt double cream, lightly whipped and flavoured with vanilLa essence, or rum, brandy or baileys

 

Method

Melt chocolate, whisk egg yolks & caster sugar together until pale in colour. In separate bowl whisk egg whites until stiff. Fold melted chocolate into egg yolk mixture and then fold in egg white. Pour into swiss roll tin lined with baking parchment paper and cook in the oven at 160C for about 20-25 mins. Allow to cool in tin. To roll turn out onto sheet of greaseproof paper dusted with icing sugar.

Optional: melt 3 oz chocolate and spread over. Spread whipped cream over optional and a few raspberries if available. Roll roulade up and serve with a raspberry sauce or chocolate sauce.

SESAME SOY SKEWERED STEAKS

2 ozs fillet steak ( or sirloin) ( 1 inch thick)

4 spring onions

 

2 tbsp fresh grated ginger / 3 cloves garlic crushed

1 tsp crushed chilli flakes / ½ teaspblack pepper

1 tbsp sesame oil

2 tsp dark brown sugar

6 tbsp soy sauce

1 tbsp rice vinegar or medium dry sherry

1 tbsp sesame seeds

Essential equipment

10 inch pre soaked skewers

Place 2 steaks side by side on a tray,. Push one skewer diagonally through both steaks . Push a second skewer diagonally through in the opposite direction, forming a cross with the 2 skewers.

Thread the end of a spring onion on to the pointed end of one skewer.

Repeat with remaining skewers , steaks and spring onions. Combine, ginger , garlic, chilli flakes, pepper , oil, sugar, soy sauce, vinegar or sherry & sesame seeds in a bowl. Cover and refrigerate for 30 mins. Grill according to the following instructions.

Out door grill : over a med- hot coals for 3 mins per side for med – rare. 6 mins per side for well done.

Indoor grill¨ preheat oven grill and grill for 3 mins per side for rare, 4 mins per side for med rare and 6 mins for well done.

PINEAPPLE LIME SALSA

½ fresh pineapple , cored and finely diced

1 fresh red chilli , seeded and finely chopped

1 red onion, finely chopped

2 tbsp finely chopped fresh coriander or mint

grated zest of 1 lime

3 tbsp lime juice

salt, Tabasco

Combine pineapple, chilli, onion coriander or mint, lime zest and lime juice. Add salt and Tabasco to taste. Cover and let stand at room temperature for 30 mins to allow flavours to blend. Serve chilled or at room temperature

Tip: Make salsa up to 3 hours ahead of time, cover and chill.

A serrated knife is the best tool for cutting away the peel from a fresh pineapple

AVOCADO MANGO SALSA

1 mango, finely diced/1 avocado, halved, stoned anf finely diced

½ red onion, finely chopped

1 tbsp lime juice/1 tbsp olive oil

2 tbsp finely chopped mint/salt/Tabasco

Combine the mango, avocado, onion, chilli, lime juice, vinegar, oil and mint.

Add salt and Tabasco to taste. Cover and let stand for 30 mins at room temp to allow the flavours to blend. Serve chilled at room temperature.

BUTTERFLY LAMB WITH BALSAMIC

VINEGAR & MINT

Boned leg of lamb, about 1.8kg/4 lbs

8 tbsp of Balsamic Vinegar

grated rind of & juice of one lemon

150mls/5flozs/2/3 cup sunflower oil

4 tbsp chopped fresh mint

2 cloves of garlic crushed

2 tbsp light muscovado sugar, s&p

 

 

Open the boned leg of lamb so as its shape resembles a butterfly.

Thread 2- 3 skewers through the meat to make it easier to turn on the barbeque.

Combine the balsamic vinegar, lemon rind & juice, oil mint, garlic, sugar, salt& pepper to taste in a non metallic dish that is large enough o hold the lamb. Place the lamb in the dish and turn over a few times , so that the meat is coated on both sides with the marinade. Leave to sit for at least 6 hours or better over night, turning occasionally .Remove the lamb from the marinade and reserve the liquid for basting.

Place the rack about 15 cm/6 inches above the coal, and barbeque the lamb for 230 mins on each side, turning once and basting frequently with the marinade.

Transfer the lamb to a chopping board & remove the skewers. Cut the lamb into slices across the grain & serve with grilled vegetables and green salad leaves.

BARBEQUE BURGERS WITH SPICY MAYO

450g lean minced lamb or beef

1 onion, finely chopped

1 tbsp Hot Curry Paste

1 tbsp natural yoghurt

2 cloves garlic, chopped

salt and black pepper

Spicy mayo: 2 tbsp. mayonnaise

1 clove garlic, finely chopped

1 tsp Hot Curry Paste

 

Mix lamb or beef, onion, curry paste, yoghurt, garlic and seasoning together. Shape into 4 burgers with wet hands. Refrigerate until ready to cook. Cook on the barbecue/ under hot grill for approx. 5-7 minutes on each side. Serve with Spicy Mayo, lots of salad and crusty baps.

SWEET CHILLI CHICKEN

4 boneless, skinless chicken breasts

1 fresh red chilli, seeded and finely chopped

2 cloves of garlic crushed /1 tbsp freshly grated ginger

4 tbsp runny honey 2tbsp soy sauce 4 tbsp lime juice

For Garnishes

1 spring onion, diagonally sliced

1 fresh red chilli, seeded and finely sliced 1 tbsp fresh mint leaves

1 tbsp fresh coriander leaves

Essential equipment

14 inch flat metal skewers

Cut breasts length into 3 strips. Combine chilli, garlic, honey, soy sauce and lime juice. Reserve 4 tbsp of the mixture. Add chicken to the remaining mixture, toss to coat evenly.

Thread 3 chicken strips on each skewer , grill according to instructions below, drizzle over reserve chilli mixture.

Sprinkle with spring onion , chilli , mint and coriander leaves.

Serve hot.

For grilling out doors, grill over a med – hot coals, turning every 2 mins until cooked through, ( 8- 10 mins)

For grilling indoors Pre heat over head grill. Grill and turn every 2 mins, until cooked through ( 8 – 10 mins)

TIP: Plan ahead and marinate chicken in advance, up to 2 hours in advance , cover and refrigerate.

 

SPARE RIBS WITH GINGER

2 lbs pork spare ribs

water cress to serve

Sauce: 2 spring onions chopped

1 clove garlic , finely sliced

fresh root ginger, shredded/ soy sauce 1 tblsp

clear honey, 4 tblsp

lemon juice, 3 tblsp

mango chutney, 2 tblsp

ground ginger ½ teasp

oil, 1 tblsp, plus extra for basting

dry sherry, 2 tablespoons

 

Put all sauce ingredients in a pan over a low heat, gradually bring to the boil and cook for 1 min.

Cook the spare ribs on an oiled grill for 5 mins, 4 inches over a hot barbecue, turning occasionally.

Transfer the spare ribs to a shallow dish and coat with the sauce. Remove the ribs fro the dish and return them to the barbeque and cook for a further 10 – 15 minutes, basting frequently with the remaing sauce. Serve with watercress

Tip:

Long basting brushes are great for book keeping the meat moist and for oiling the barbeque.

SALMON WITH TROPICAL FRUIT SALSA

 

4 salmon steaks or fillet about 6 ozseah175g

finely grated rind & juice of 1 lime

1 small ripe mango

1 small ripe papaya

1 red chilli

45ml/3 tbsp chopped fresh cilantro (coriandar)

salt/freshly ground black pepper.

 

1. Place the salmon in a wide dish & sprinkle over half the lime rind & juice. Season with salt & pepper.

2. Cut the mango in half, cutting either side of the stone, remove the stone. Finely chop the mango flesh & place in a bowl.

3.Halve the papaya, scoop out the seeds with a spoon & remove the peel. Finely chop the flesh & add to the mango chunks in the bowl.

4.Cut the chilli in half lengthways, leave the seed in to make it hot & spicy or remove for a milder flavour .Finely chop the chilli.

5.Combine the mango chilli papaya and coriander in a bowl stir in the remaining lime juice & rind. Season to taste with plenty of salt& black pepper.

SPINACH, SUN DRIED TOMATO, PARMESAN,

PINE NUTS AND PASTA

18 ozs pasta ( penne or fusilli)

4 tablespoon freshly grated parmesan cheese

2 tablespoon pine nuts (toasted)

3 tablespoon roughly chopped semi sun dried tomatoes, together with their oil.

4 fl ozs best quality olive oil / 6 ozs baby spinach leaves, shredded

 

Cook the pasta in boiling salted water until tender, then drain. Add the remaining ingredients except the spinach, mix well and season to taste. Leave to cool and then add spinach.

Email. fiacrihouse@eircom.net