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BBQ Recipes

  • May 17, 2022

    Short rib of beef, kimchi paste, gochugaru, mint by Matt Burgess

    Short rib of beef, kimchi paste, gochugaru, mint by Matt Burgess

    Method

    Evenly pour over the olive oil onto both sides of the rib, massaging thoroughly into the meat.

    Sprinkle the rub liberally over both sides of the ribs.

    Set up the Big green egg for indirect cooking opening both dampers.

    The when temperature gauge reaches 150-160C place your ribs on the BBQ

  • May 09, 2022

    Chicken Satay skewers with stir fried noodles and Broccoli by Barry Horne

    Chicken Satay skewers with stir fried noodles and Broccoli by Barry Horne

    Method:

    Pre heat oven to 180 deg C.

    Start by blanching the noodles in boiling water for 1 min and then refresh in cold water, drain and toss in a little sesame oil to stop sticking together - keep to one side.

    Then blanch the broccoli in well seasoned water for 2-3 mins and refresh in cold water - keep to one side.

  • August 13, 2021

    Barbecue Spiced Lamb by Melissa Thompson

    Barbecue Spiced Lamb by Melissa Thompson
    Barbecue Spiced Lamb by Melissa Thompson
    Melissa, aka @fowlmouthsfood is one of the country's most exciting food writers and she knows how to barbecue! We're absolutely thrilled that she has put together this barbecue spiced lamb recipe for Provenance Village Butcher. For more inspo, follow her on Instagram or check out her website, fowlmouths.co.uk
  • May 27, 2021

    Flat Iron Chicken Burger with Pomegranate Slaw

    Flat Iron Chicken Burger with Pomegranate Slaw
    Flat Iron Chicken with Pomegranate Slaw recipe by Barry Horne.
    Serves 4
    Flat iron chicken is unique to Provenance and an all time fave for customers and staff alike. It also helps to make an exceptional burger!
    Ingredients:
    Flat iron chicken pieces x4
    Brioche burger buns x4
    Red cabbage x 1/4 head
    Carrot x1
    Onion x 1/2
    Chives x2g
    Yoghurt x30g
    Mayonnaise x30g
    White wine vinegar x 1/4 tsp
    Pomegranate seeds x15g
    Method:
    To make your slaw, finely shred the cabbage and finely slice the carrot and onion and add to a large mixing bowl.
    Add the pomegranate and chopped chives and season well with salt and pepper.
    In a separate bowl, add the yoghurt, mayo, white wine vinegar, salt and pepper and mix well. If too thick, add a splash of cold water.
    Add the dressing to the large mixing bowl of ingredients and mix thoroughly.
    To cook your flat iron chicken; bake in a 170 degree C oven, pan fry or BBQ. It should take around 15-20 mins to cook through.
    Place the flat iron chicken on your bottom burger bun, add your pomegranate slaw and top with the other half of the bun and enjoy!
  • May 10, 2021

    Lamb Kofta Rendang by Nonya Secrets

    Lamb Kofta Rendang by Nonya Secrets
    Lamb Rendang Kofta by Maureen Suan Neo, founder of Nonya Secrets. We stock her brilliant sauces at Provenance Village Butcher. This is a great, simple, recipe for a midweek supper - works really well on the barbecue but can be cooked indoors too.
  • January 20, 2021

    The Aussie Lamb Burger with Vegemite Butter by Barry Horne

    The Aussie Lamb Burger with Vegemite Butter by Barry Horne
    To celebrate Australia Day we are selling Chris' Aussie Lamb burger patties for a limited time - Friday22nd Jan - Tues 26th Jan both online and in-store. They are made with spring onion, feta and basil and are an Aussie beauty! Here is a recipe for this little ripper of a burger.
    Serves 2
    2 Aussie lamb burger patties
    1 avocado
    10g vegemite
    50g butter softened
    2 lettuce leaves
    1 tomato
    2 brioche buns 
    Method:
    Start by making the vegemite butter; mix the butter with the vegemite. Top tip: this is great for your toast or crumpets in the morning. 
    Slice the avocado, tomato and lettuce ready to build the burger.
    Slice the buns in half and brush them with the vegemite butter. Place them on a hot non stick pan on the stove for around 1 minute only to toast and cook the vegemite into the bun.
    Grill the burger patties on a med-high heat for around 3 mins each side.
    Build the burger with lettuce, then tomato, then then the burger patty and avocado on top and tie your kangaroo down sport!
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