serves: 2 

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.

Serves: 4

 

Time to prep: 1 hour

Where: campfire cooking

 

Ingredients

8 lamb kofta 

4 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.

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 

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

 

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.

 

 

 

Ingredients:

6 bone lamb rack 

Feta crumbled

Sour cherry harissa

1 tbsn sour cherry molasses

1tbsn rose harissa

1 tbsn lime juice

3 tbsn olive oil 

Mudjara Rice

1 packet of cooked basmati rice

1 packet of cooked puy lentils

1 onion, sliced and fried

½ bunch of coriander, chopped

½ bag of baby spinach, chopped

 

Method

1.     Preheat your oven 220°C

2.     Remove the lamb rack from the refrigerator and let it sit at room temperature for about 30 minutes. This helps it cook more evenly.

3.     Sear the lamb by heating a large oven-safe skillet over medium-high heat.

5.     Add the lamb rack, fat side down, and sear for 3-4 minutes until it's browned.

6.     Flip the rack and sear the other side for an additional 2-3 minutes.

7.     Transfer the skillet with the lamb to the preheated oven.

8.     Roast the lamb for about 15-20 minutes, or until an internal thermometer inserted into the thickest part of the meat reads 51°C for medium-rare.

9

To make the sour cherry harissa in a small bowl, combine sour cherry molasses, rose harissa, and lime juice.

Gradually whisk in olive oil until the mixture is well combined and smooth.

To make the Madjara rice heat the lentils and rice as per packet instructions

2.     Once the rice and lentils are hot In a large mixing bowl, combine the cooked basmati rice, puy lentils, fried onions, chopped coriander, and chopped spinach.

3.     Mix Well: Use a large spoon to mix all the ingredients thoroughly so that the lentils and spinach are evenly distributed throughout the rice.

  Remove the lamb from the oven and transfer it to a cutting board.  Cover loosely with aluminum foil and let it rest for 10 minutes. This allows the juices to redistribute, resulting in tender, juicy meat. Slice and Serve with the rice spooning over the harissa and finish by sprinkling the feta around