Serves 4
Ingredients:
4 buns
4 slices American cheese
Burger sauce
150g mayonnaise
30g ketchup
15g dijon mustard
10g pickle juice
5g smoked paprika
Garnish
gem lettuce, sliced thin
gerkins
Method:
Mix all the burger sauce ingredients together in a bowl. Lightly toast the buns.
Cook the patties over direct heat on the BBQ. Flip them and top with cheese and cook to your liking.
Stack one patty on each burger.
Add sauce, lettuce, and pickles. Serve immediately.
Serves 4
Ingredients:
4 lamb skewers in Greek marinade
tzatziki
300g greek yoghurt
½ cucumber, grated
1 garlic clove
1 tbsp olive oil
salt
to finish
4 pita breads
2 tomatoes, diced
1 red onion, finely sliced
flat leaf parsley
lemon wedges
Method:
Grill lamb over high heat until caramelised and cooked through. Mix all the tzatziki ingredients together to make the dip. Warm the pitas and fill them with tzatziki, lamb, tomato, onion, and parsley. Finish with lemon juice.
Serves: 2
Time to prep: 35 minutes
Ingredients:
4 chicken thighs, boneless (ask the team to bone them out or order these boneless, skinless thighs)
1 x cucumber, large
2 tbs tahini
2 tbs maple syrup
1 tbs soy
1 tbs coriander roughly chopped
1 tsp black and white toasted sesame seeds
2 tbs chilli oil ( lao gan ma brand)
Method:
Preheat your bbq to medium-high heat.
Ensure the grates are clean and lightly oiled to prevent sticking.
Season the chicken thighs with a pinch of salt and pepper. Place them on the hot grill an
Cook for 5-6 minutes per side, or until the internal temperature reaches 75°c.
Remove from the grill and let them rest for 5 minutes, then chop into bite-sized pieces.
While the chicken is grilling, cut the cucumber into 5-inch segments, halve them lengthwise, and gently smash with the back of a metal spoon to create textured pieces - set aside.
In a bowl, whisk together tahini, maple syrup, and soy sauce. Adjust the consistency with a splash of water if needed.
Mix the smashed cucumber with the chopped grilled chicken stir through salt and chilli oil. Place into a serving bowl, drizzle the spicy tahini sauce over the chicken and cucumber. Sprinkle with roughly chopped coriander and toasted black and white sesame seeds.
Serves: 3
Time to prep: 50 minutes
Ingredients:
3 frankfurters, small incisions along length of frankfurter
1 red onion peeled and sliced
1 white onion peeled and sliced
1 tbsn vegetable oil
2 tsp marmite
4 tbsn grated Gruyere cheese
3 tbsn crushed cheese and kettle onion chips
Method:
To make the caramelised onions with marmite, toss the sliced red and white onions with vegetable oil.
Place them in a bbq-safe pan cook over medium heat, stirring occasionally until they begin to soften.
Add marmite, stirring well to coat the onions, and continue cooking until caramelised.
Place the frankfurters, with small incisions along their length, directly on the bbq grill.
Cook for 5-7 minutes, turning occasionally until evenly browned and heated through.
Lightly toast the brioche hot-dog rolls on the bbq for about 1-2 minutes until golden and slightly crisp.
Place a grilled frankfurter in each toasted roll.
Top generously with the caramelised marmite onions.
Sprinkle grated gruyere cheese and crushed cheese and kettle onion chips over the top.
Place dogs back into bbq to slightly melt the cheese then serve immediately while warm and enjoy with tomato ketchup and some sweet American mustard.
Here is a recipe to make your own marinated chicken skewers. Perfect for kids!
Serves 1
Time to prep: 45 mins
Ingredients:
1 chicken breast, skin removed and sliced, breast sliced
1 tbsp hone
2 tbsp hoisin sauce
2 tbsp light soy sauce
1 tsp chinese five spice powder
1 tbsp oil
2g red food colouring (optional)
Method:
In a bowl, mix honey, hoisin sauce, soy sauce, five spice powder, oil, and red food colouring (if using).
Add sliced chicken breast, ensuring all pieces are well-coated.
Cover and marinate for at least 30 minutes.
Preheat the bbq to medium-high heat.
Arrange the chicken on the skewer by placing one slice of chicken and slice of skin
Place skewer on the grill
Cook for 4-6 minutes per side or until fully cooked and slightly charred.
Remove from the grill, rest for a few minutes, then serve hot.
Yield: 366g
Ingredients:
100g Tito's vodka
220g tomato sauce
20g Dijon mustard
60g light brown sugar
30g Belazu white wine vinegar
30g Worcestershire sauce
1 tsp freshly cracked black pepper
10g fresh garlic, minced
1 tsp smoked paprika
2 tbsn tomato paste
1 tbsn fresh rosemary, chopped fine
Method:
In a medium saucepan, combine the tomato sauce, Dijon mustard, light brown sugar, white wine vinegar, and Worcestershire sauce.
Stir in the cracked black pepper, minced garlic, and smoked paprika until well mixed.
Add the vodka, tomato paste, and chopped fresh rosemary.
Place the saucepan over medium heat and bring the mixture to a gentle simmer.
Reduce the heat to low and let it simmer gently for 5-10 minutes, stirring occasionally to prevent sticking.
Once the sauce has thickened to your desired consistency, remove it from the heat.