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.

 

 

"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. 

 

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.

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 

Ingredients:

2 strips thick-cut guanciale diced

2 medium Yukon gold or ratte potatoes peeled and ½-inch diced (about 2 cups)

8 large eggs

3 tbsn cream

1 tsp Dijon mustard

½ tsp salt

¼ tsp ground black pepper

⅓ cup shredded gruyere 

½ bag roughly chopped fresh spinach

½ cup finely chopped chives about

 

Method: 

1      In a large skillet over medium heat, cook the diced guanciale until crispy. Remove from the pan and set aside. Add the diced potatoes to the skillet and cook in the guanciale drippings until golden and tender.

2      In a mixing bowl, whisk together the eggs, cream, Dijon mustard, salt, and pepper until well combined.

3      Once the potatoes are cooked, reduce the heat to low. Add the cooked guanciale back to the skillet. Pour the egg mixture over the potatoes and guanciale. Sprinkle the shredded Gruyere over the top.

4      Scatter the chopped spinach and chives evenly over the egg mixture.

5      Cook gently on low heat until the eggs are set around the edges but still slightly runny in the center.

6      Transfer the skillet to a preheated oven or under a grill or oven to finish cooking until the eggs are fully set and the cheese is melted and bubbly.

7      Slice and serve the dish warm, garnished with additional chives if desired.

 

 

6 fried lamb cutlets 

4 tbsn beetroot crème fraiche (see recipe below)

1 tbsn roasted crushed almonds 

few torn mint leaves 

 

Crumbed lamb

6 lamb cutlets, fat removed

80g bag of panko bread crumbs

2 eggs

2 tablespoons flour

 

Method

1.     Trim any excess fat from the lamb cutlets to make them leaner and easier to cook evenly.

2.     Get three shallow bowls or plates.

3.     In the first bowl, place the flour.

4.     In the second bowl, break and whisk the eggs until smooth.

5.     In the third bowl, add the panko bread crumbs.

6.     Take one lamb cutlet and dredge it in the flour, making sure it's fully coated. Shake off any excess.

7.     Dip the floured cutlet into the beaten eggs, allowing the excess to drip off.

8.     Finally, press the cutlet into the Panko bread crumbs, ensuring it is completely covered for a crispy texture.

9.     Repeat the process for all cutlets.

To cook the Lamb Cutlets:

Heat a non-stick skillet over medium-high heat with a little oil.

Once hot, add the breaded lamb cutlets.

Cook each side for about 3-4 minutes until golden brown and the lamb is cooked to your liking.

Beetroot creme fraiche 

270g cooked beetroot

100g cream fraiche 

2 tbsn red wine vinegar

1 tbsn maple syrup

8-10 mint leaves  

1 tbsn salts

Few turns of cracked black pepper

 

Method 

Combine the beetroot, 100g of crème fraîche, 2 tablespoons of red wine vinegar, 1 tablespoon of maple syrup, and the mint leaves in a blender.

Add about 10 turns of salt and a few turns of cracked black pepper to taste.

Blend until smooth and creamy, ensuring all ingredients are well mixed.