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

3 brioche hot-dog rolls

 

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.

 

Serves: 4

 

Time to prep: 1 hour

 

Ingredients:

1kg cross-cut beef short rib slices (ask the team for availability)

½ medium onion, roughly chopped  

½ nashi pear

2 garlic cloves

1inch piece ginger, peeled roughly cut

140ml soy sauce

120ml water

25g dark brown sugar

2 tbs mirin

1 tsp freshly cracked black pepper

2 tbs sesame oil

1 tbs chives

1 tbs toasted sesame seeds.

 

 

Method:

In a blender, combine the onion, nashi pear, garlic, ginger, soy sauce, water, dark brown sugar, mirin, black pepper, and sesame oil. Blend until smooth.

Place the beef short rib slices in a large resealable bag or container. Pour the marinade over the meat, ensuring all slices are well coated. Seal and refrigerate for at least 4 hours, preferably overnight.

Heat your grill to medium-high.

Remove the ribs from the marinade, allowing excess to drip off. Place on the hot grill and cook for 2-3 minutes per side until nicely charred and cooked through.

Serve: transfer to a serving plate, garnish with chives and toasted sesame seeds. enjoy with sticky rice, green salad, and pickles.

 

 

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.

 

"This recipe makes two servings of salad in the same time it takes to rest a big steak. It’s a great way to save money and reduce food waste, and it only requires one bowl for washing. perfect for summer!"

 

Serves: 2

Time to prep: 10 minutes

 

Ingredients:

1 bunch asparagus, hard woody ends removed

1 tbsn olive oil

pinch salt

few grinds of black pepper 

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: 

Using the dyeing heat of the bbq to raise temperature to a medium-high heat. 

Toss the asparagus with olive oil, salt, and pepper.

Grill the asparagus for 4-5 minutes, turning occasionally until tender and slightly charred.

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

Add the baby gems to the dressing and stir until leaves are coated.

Arrange dressed leaves onto a serving plate or bowl.

Place the grilled asparagus on the salad and finish fresh shavings of parmesan cheese and olive oil and serve with your grilled protein. 

 

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.

 

 

 

 

 

 

Serves 4

Time to prep 90 minutes

 

Ingredients:

1 whole chicken spatchcocked (ask our team to spatchcock it for you)

4 tbsp olive oil (as a binder, both sides)

8 tbsp Provenance House Rub (applied generously on both sides)

 

Method:

Preheat your big green egg to an indirect cooking setup at 150-170°c (300-340°f). use the conveggtor to achieve indirect heat.

If you prefer a smoky flavor, place a chunk of apple wood on the hot coals once the temperature stabilises.

Lay the spatchcock chicken flat, breast side up.

Rub both sides of the chicken with olive oil to help the seasoning stick.

Generously apply the Provenance House Rub on both sides, making sure to cover all crevices.

Place the chicken skin side up on the cooking grate.

Close the dome and maintain a steady temperature between 150-170°c.

Get it cook for approximately 60 minutes. Avoid opening the lid frequently to maintain consistent heat.

Use a meat thermometer to check the internal temperature. The thickest part of the chicken (the breast) should reach 75°c .

If needed, cook for an additional 5-10 minutes to reach the desired temperature.

Once cooked, remove the chicken from the big green egg.

Let it rest for 10 minutes before serving.