Recipes

  • Beef Brochettes with Rosemary, Garlic & Jalapeno Horseradish Crema by Matt Burgess

    Beef Brochettes with Rosemary, Garlic & Jalapeno Horseradish Crema by Matt Burgess

    Serves: 1

    Time to prep: 45 minutes

     

    Ingredients:

    300g grass-fed diced beef chuck

    1 tbsn finely rosemary

    1tsp garlic, minced

    1 tbsn olive oil

    1 tbsn jalapeno brine

    100g jalapeno pickles (1 jar drained, reserve brine)

    80g horseradish cream

    275g sour cream

    50g mayo

    2g salt

     

    Method:

    In a large bowl, combine the olive oil, minced garlic, finely chopped rosemary and jalapeno brine. Mix well.

    Add the diced beef chuck to the bowl, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour to allow flavours to develop.

    Thread the marinated beef chunks onto skewers.

    Preheat the BBQ to medium-high heat. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally until the beef is charred on the outside, medium in the middle.

    In a blender, add the salt, horseradish cream, sour cream, jalapeno and mayonnaise.

    Blend until smooth and creamy.

    Plate the skewers hot off the grill with the creamy dipping sauce on the side.

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  • Bacon Ranch Cheese Burgers by Matt Burgess

    Bacon Ranch Cheese Burgers by Matt Burgess

    serves:

    time to prep: 25 minutes

     

    Method:

    2 x grass fed beef burgers

    2 x burger buns 

    6 rashes streaky bacon

    2 x Dairylea cheese slices 

    60g ranch dressing 

    4 tbsn sour cream

    2 tbsn mayonnaise

    1 tbsn finely chopped fresh parsley

    1 tbsn finely chopped fresh dill

    1 tbsn finely chopped fresh or dried chives

    ½ tsp onion granules

    ½ tsp garlic powder

    1/8 tsp sea salt

    fresh black pepper


    Method:

    Preheat your bbq to medium-high heat.

    Place the burgers and streaky bacon on the bbq.

    Cook the burgers for 4-5 minutes per side until cooked through, and the bacon until crispy.

    In a bowl, mix the ranch dressing, sour cream, mayonnaise, parsley, dill, onion granules, garlic powder and chives to make a herby sauce.

    Lightly toast the burger buns on the bbq for 1-2 minutes until golden.

    Assemble the burgers: place a beef patty on the bottom bun, crispy bacon add a slice of Dairylea cheese and a generous dollop of the herby sauce. Top with the other bun.

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  • Campfire Lamb Kofta Shakshuka with Rose Harissa & Yoghurt by Matt Burgess

    Campfire Lamb Kofta Shakshuka with Rose Harissa & Yoghurt by Matt Burgess

    Serves: 4

     

    Time to prep: 1 hour

    Where: campfire cooking

     

    Ingredients

    8 lamb kofta 

    free range eggs

    1 red pepper, large dice

    ½ red onion, peeled, large dice

    1 tsp cumin seeds roasted and crushed 

    1 tsp coriander seeds roasted and crushed  

    ½ tsp black pepper

    1 small can (400g) tinned tomato’s 

    1 tbsn rose harissa

    4 tsp greek yogurt

    1small bunch of parsley 

    1 tbsn Aleppo chilli

     

    Method:

    Heat a drizzle of oil in a large pan over live fire, medium heat. Shape the lamb kofta balls slightly and start to cook, add the diced red pepper and red onion to the pan and sauté until softened.

    Stir in the roasted and crushed cumin and coriander seeds, black pepper, and rose harissa. cook for 1 minute until fragrant.

    Add the tinned tomatoes, crushing them slightly. Simmer for 10 minutes until the sauce thickens.

    Make four small wells in the sauce and crack an egg into each. cover again and cook until the egg whites are set but yolks remain runny.

    Serve topped with dollops of greek yogurt, Aleppo chilli and a sprinkle of chopped parsley.

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  • Chicken Wings with a Homemade Hot-Honey BBQ sauce by Matt Burgess

    Chicken Wings with a Homemade Hot-Honey BBQ sauce by Matt Burgess

    Serves: 2

     

    Time to prep: 1 hour (marinate for up to one day before)

     

    Ingredients:

    1kg 3 bone chicken wings 

    40g hot honey

     

    Hot-honey BBQ sauce 

    230g tomato ketchup

    20g apple cider vinegar

    30g Worcestershire sauce

    100g hot honey

    5g smoked paprika

    5g onion powder

    3g garlic powder

    1 tsp ground black pepper, or to taste

    3 garlic cloves, minced

    1/2 cup water

     

    Method:

    Start with the hot/honey BBQ sauce. In a bowl, mix tomato ketchup, apple cider vinegar, Worcestershire sauce, hot honey, smoked paprika, onion powder, garlic powder, black pepper, minced garlic, and water until combined well.

    Toss the chicken wings with 40g of the hot honey, then coat them generously with half of the BBQ sauce. Let them marinade for at least 1 hour (preferably overnight) in the refrigerator.

    Heat your grill to medium-high heat.

    Place the wings on the bbq, turning occasionally, and baste with the remaining BBQ sauce. cook for 30-45 minutes until charred, sticky, and the internal temperature reaches 75°c.

    Eat immediately 

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  • Pollo A La Brasa - Peruvian Chicken by Matt Burgess

    Pollo A La Brasa - Peruvian Chicken by Matt Burgess

    Serves 4

     

    Time to prep: 90 minutes (plus up to two days of marinating the chicken)

     

    Ingredients:

    1 whole chicken, spatchcocked (ask our team to spatchcock a whole chicken)

    4 cloves garlic minced

    2 tablespoons soy sauce

    1 tablespoon aji amarillo paste

    1 tablespoon honey

    1 teaspoon aji panca paste

    1 teaspoon paprika

    1 teaspoon dried oregano

    1 teaspoon coriander

    1 teaspoon whole cumin seeds, roasted

    juice from 1 small lime

    1 tsp salt 

    1 tsp pepper

     

    Method:

    1. In a bowl, mix minced garlic, soy sauce, aji amarillo paste, honey, aji panca paste, paprika, oregano, coriander, roasted cumin seeds, lime juice, salt, and pepper to create a marinade.
    2. Rub the marinade thoroughly over the spatchcocked chicken, ensuring it's well coated. let it marinate for at least 2 hours, preferably overnight, in the refrigerator.
    3. Preheat the bbq to a medium heat.
    4. Place the chicken skin-side up on the grill. cook for indirect cooking for 60 minutes, or until the internal temperature reaches 74°c.
    5. Let the chicken rest before serving

     

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  • Grilled Free-range Chicken César Burger by Matt Burgess

    Grilled Free-range Chicken César Burger by Matt Burgess

    Serves 2

     

    Ingredients:

     

    2 x free-range chicken breasts butterflied (you can ask our team to do this) or 2 x free-range chicken burger patties

    2 burger buns

    1g salt

    1 tsp pepper

    ½ lemon, juiced

    2 baby gem lettuce, leaves removed from stem, washed and dry

    2 tbsn mayonnaise

    1 tsp dijon mustard

    5 shakes of tobasco sauce

    2 tbsn freshly grated parmesan

    1 tsp worcestershire sauce

    1 tsp balsamic vinegar

     

    Method:

    Set up bbq temperature to medium-high.

    If using chicken breasts, toss them with lemon juice, olive oil, salt, and pepper.

    Grill the breasts or burger patties 4-5 minutes each side until internal temperature reaches 75°c.

    In a large bowl, whisk together mayonnaise, dijon mustard, tabasco sauce, grated parmesan, worcestershire sauce, and balsamic vinegar.

    Add baby gems to the dressing and stir until coated.

    Toast the brioche buns.

    Place chicken on bottom, arrange dressed leaves, grate parmesan cheese, and place lid on top.

     

     

     

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