Author Archives: admin

PREPARATION : 15 Minutes

COOKING TIME : 20 Minutes

METHOD : Direct

INGREDIENTS
680g ground chicken (preferably thigh meat)
60ml mayonnaise
4 tsp Dijon mustard
1 large sweet yellow onion, cut crosswise into ¼-inch slices
Extra-virgin olive oil
Sea salt
Freshly ground black pepper
4 slices blue cheese, each about 28g
8 slices rye bread
RECIPE PREPARATION

If you’re looking for an easy and mouth-watering recipe, why not try our Blue Cheese Chicken Patty Melts with Grilled Onions?

In the kitchen:

  • Shape the ground chicken into four equal-sized patties, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the centre of each patty so the centres are about ½ inch thick. This will help the patties cook evenly and prevent them from puffing on the grill. Cover the patties with plastic wrap and refrigerate until you are ready to grill them, or for at least 5 minutes.
  • In a small bowl mix the mayonnaise and mustard.
  • Prepare the grill for direct cooking over medium heat (170° to 230°C).
  • Lightly coat the onion slices on both sides with oil and season with salt and pepper. Brush the cooking grates clean. Grill over direct medium heat, with the lid closed as much as possible, until tender, 6 to 8 minutes, turning once. Remove from the grill.
  • Lightly brush the patties on both sides with oil and season evenly with salt and pepper. Grill over direct medium heat, with the lid closed as much as possible, until fully cooked but still juicy, 12 to 14 minutes, turning once. During the last 2 to 3 minutes of grilling time, place a slice of cheese on top of each patty. Transfer the patties to a platter.
  • Brush the bread on one side with some oil and toast the slices over direct medium heat until browned on both sides, 1 to 2 minutes, turning once. Serve the burgers on rye with the mayonnaise

PREPARATION : 30 Minutes

COOKING TIME : 8 Minutes

METHOD : Direct

INGREDIENTS

5 Jumbo prawns (80g a piece)
100g White bread
1 Clove of garlic
1 tsp Lemon zest
4 tbsp Parsley
3 tbsp Extra virgin olive oil
Sea salt
Pepper
1 Lemon

RECIPE PREPARATION

Cook up this recipe on your barbecue for perfectly juicy, tasty prawns, every time!

In the kitchen:

  • Rinse the prawns and blot dry. Carve the prawn lengthwise from the tail to the end of the head but without cutting through. Clean the head removing the inside of it.
  • Grate the bread and crush the garlic and put it in a bowl. Add the lemon zest.
  • Wash the parsley, chop it finely and mix it in.
  • Add olive oil, salt and pepper to taste. Stir the mix.
  • Using your hands, fill the head and back of the prawns with the mix. Gently force it to reach all cavities inside the head.
  • Brush the fish basket with olive oil and place the prawns in it. Brush the prawns with oil too and then close the basket.

At the barbecue:

  • Prepare the barbecue for direct heat – approx. 160 ºC.
  • Place the fish basket on the hot barbecue. Grill the prawns for 6-8 minutes turning the basket only once. Make sure not to overcook them – they are ready when the flesh goes from translucent to white.

PREPARATION : 15 Minutes

COOKING TIME : 5 Minutes

METHOD : Direct

INGREDIENTS

60ml olive oil
1 tbsp red wine vinegar
Sea salt & pepper
2 tomatoes, peeled, deseeded and cut into cubes
1 tbsp chives, finely chopped
1 red pepper, thinly sliced
100g green beans 2 courgettes, thinly sliced on bias
½ aubergine, diced
1 large garlic clove, crushed

RECIPE PREPARATION

Give this delicious recipe for Hot Ratatouille a go in honour of World Vegan Day.

In the kitchen:

  • To peel the tomatoes, score an X in the bottom of the tomatoes and put into a pan of boiling water until the skin splits. Immediately remove to a bowl of ice water to cool. Remove from water and pull the skin away from the tomato. Cut into quarters, run a knife under the seeds to remove them and finely dice the flesh.
  • To make the dressing, whisk together 2 tablespoons of olive oil and the red wine vinegar, season with salt and pepper and add in the tomatoes and chives.

At the barbecue:

  • Heat 2 tablespoons of olive oil in a Weber GBS Wok. Once hot, add the peppers, beans, courgettes, aubergine and garlic. Fry for a couple of minutes until the vegetables are just beginning to soften.
  • Transfer to serving dish and season with salt and pepper. Spoon over the diced tomatoes and drizzle over some of the remaining dressing.

PREPARATION : 15 Minutes

COOKING TIME : 10-14 Minutes

METHOD : Direct

INGREDIENTS

4 halibut fillets, each 175-250g and about 2.5cm thick
Extra-virgin olive oil
Dressing:
2 lemons, plus 2 extra to garnish
4 tbsp extra-virgin olive oil
1 tbsp capers, drained
1 tbsp chives, finely chopped
¼ tsp sea salt
¼ tsp freshly ground black pepper
Rub:
1 tsp onion flakes
1 tsp dill, finely chopped
½ tsp sea salt

RECIPE PREPARATION

A refreshing, light fish dish.

Method:

  • Prepare the barbecue for grilling (direct method) over high heat (230 – 290°C/450 – 550°F)
  • Cut a 1 cm slice off both ends of each lemon. Cut each lemon in half lengthways. Lightly brush the cut sides of the lemons with 1 tablespoon of the oil.
  • Brush the cooking grates clean. Barbecue the lemons over high heat for 4-6 minutes, with the lid closed as much as possible and turning once, until nicely browned. Remove the lemons from the barbecue and allow to cool. Set two aside for the garnish. Squeeze the lemons through a sieve in to a small bowl. Discard the rinds and seeds. You should have about 1 tablespoon of lemon juice. Add the capers, then whisk in the remaining 3 tablespoons of oil to form a dressing. Whisk in the rest of the dressing ingredients and adjust the seasonings, if necessary.
  • Mix the rub ingredients in a small bowl.
  • Generously brush the halibut on both sides with oil and season with the rub. barbecue over high grilling heat for 6-8 minutes, with the barbecue closed as much as possible and turning once, until the halibut just begins to flake when you poke it with the tip of a knife. Whisk the dressing one last time. Serve the fish warm with the dressing poured over the top.

PREPARATION : 10 Minutes

COOKING TIME : 35 Minutes

METHOD : Direct

INGREDIENTS

4 corn on the cobs
100g butter
1 lime, juice and zest of
1 medium red chilli
10g chopped coriander leaves
Black pepper, to season

RECIPE PREPARATION

This delicious recipe for corn on the cob is perfect for enjoying on late summer evenings!

Method:

  • Set up the barbecue for the 50/50 method.
  • Rinse 4 uncooked corn on the cobs under the tap and wrap each one in tin foil with a little water. Cook them over in-direct heat for 30 minutes.
  • Soften 100g of butter in a bowl and add the juice and zest of one lime, 1 finely chopped medium red chilli, 10g of chopped coriander leaves and a good twist of black pepper.
  • Once the corn is cooked, carefully remove from foil. Baste with the chilli butter and barbecue over direct heat for five minutes basting and turning until the desired colour is reached.

PREPARATION : 10 Minutes

COOKING TIME : 4 Minutes

METHOD : Direct

INGREDIENTS

TOPPING
6 rings fresh (not canned) pineapple, each ½ inch thick, peeled and cored
2 tbsp unsalted butter, melted
110g packed dark brown sugar
60g heavy whipping cream
½ tsp ground cinnamon
BATTER
128g all-purpose flour
1 tsp baking powder
½ tsp sea salt
¼ tsp baking soda
160g buttermilk
2 large eggs
1 tsp pure vanilla extract
113g (1 stick) unsalted butter, softened
150g granulated sugar

RECIPE PREPARATION

Satisfy your sweet tooth with this delicious dessert recipe for Grilled Pineapple Upside-Down Cake!

Method:

  • Prepare the grill for direct and in-direct cooking over medium heat (175°C to 230°C).
  • Brush the pineapple rings with the melted butter. Brush the cooking grates clean. Grill the pineapple over direct medium heat, with the lid open, until nicely marked, 4 to 6 minutes, turning once. Remove from the grill and let cool. Leave one pineapple ring whole and cut the others into halves.
  • In a 12-inch cast-iron frying pan over direct medium heat, combine the brown sugar, cream, cinnamon, and any melted butter remaining from brushing the pineapple slices. Cook until the sugar has melted and the liquid starts to bubble around the outer edge, about 2 minutes. Remove the frying pan from the heat and place on a sheet pan. Place the whole pineapple ring in the centre of the skillet, and then arrange the pineapple halves around it. Set aside.
  • In a large bowl mix the flour, baking powder, salt, and baking soda. In a small bowl whisk the buttermilk, eggs, and vanilla.
  • In a large bowl using an electric mixer, cream the butter and sugar on medium-high speed until light and fluffy, 2 to 4 minutes. With the mixer on low, add the buttermilk mixture and then gradually add the flour mixture. Blend until smooth, scraping down the sides as necessary. Using a rubber spatula, spread the batter evenly over the pineapple slices in the frying pan.
  • Bake the cake over in-direct medium heat, keeping the temperature of the grill as close to 230°C as possible, with the lid closed, until the top is golden brown and a skewer inserted into the centre comes out clean, 40 to 50 minutes. Wearing barbecue mitts, remove the cake from the grill and let cool at room temperature for about 10 minutes.
  • Before removing the cake from the frying pan, run a paring knife around the edge to loosen it. Place a serving platter, large enough to hold the cake, over the top of the frying pan. Wearing barbecue mitts, carefully invert the frying pan and platter at the same time, and then slowly remove the skillet. Replace any pineapple that has stuck to the bottom of the frying pan. Let the cake cool briefly before slicing into wedges and serving. The cake is best served warm or at room temperature the day it is made.

PREPARATION : 30 Minutes

COOKING TIME : 50 Minutes

METHOD : Direct

INGREDIENTS

TOPPING
6 rings fresh (not canned) pineapple, each ½ inch thick, peeled and cored
2 tbsp unsalted butter, melted
110g packed dark brown sugar
60g heavy whipping cream
½ tsp ground cinnamon
BATTER
128g all-purpose flour
1 tsp baking powder
½ tsp sea salt
¼ tsp baking soda
160g buttermilk
2 large eggs
1 tsp pure vanilla extract
113g (1 stick) unsalted butter, softened
150g granulated sugar

RECIPE PREPARATION

Satisfy your sweet tooth with this delicious dessert recipe for Grilled Pineapple Upside-Down Cake!

Method:

  • Prepare the grill for direct and in-direct cooking over medium heat (175°C to 230°C).
  • Brush the pineapple rings with the melted butter. Brush the cooking grates clean. Grill the pineapple over direct medium heat, with the lid open, until nicely marked, 4 to 6 minutes, turning once. Remove from the grill and let cool. Leave one pineapple ring whole and cut the others into halves.
  • In a 12-inch cast-iron frying pan over direct medium heat, combine the brown sugar, cream, cinnamon, and any melted butter remaining from brushing the pineapple slices. Cook until the sugar has melted and the liquid starts to bubble around the outer edge, about 2 minutes. Remove the frying pan from the heat and place on a sheet pan. Place the whole pineapple ring in the centre of the skillet, and then arrange the pineapple halves around it. Set aside.
  • In a large bowl mix the flour, baking powder, salt, and baking soda. In a small bowl whisk the buttermilk, eggs, and vanilla.
  • In a large bowl using an electric mixer, cream the butter and sugar on medium-high speed until light and fluffy, 2 to 4 minutes. With the mixer on low, add the buttermilk mixture and then gradually add the flour mixture. Blend until smooth, scraping down the sides as necessary. Using a rubber spatula, spread the batter evenly over the pineapple slices in the frying pan.
  • Bake the cake over in-direct medium heat, keeping the temperature of the grill as close to 230°C as possible, with the lid closed, until the top is golden brown and a skewer inserted into the centre comes out clean, 40 to 50 minutes. Wearing barbecue mitts, remove the cake from the grill and let cool at room temperature for about 10 minutes.
  • Before removing the cake from the frying pan, run a paring knife around the edge to loosen it. Place a serving platter, large enough to hold the cake, over the top of the frying pan. Wearing barbecue mitts, carefully invert the frying pan and platter at the same time, and then slowly remove the skillet. Replace any pineapple that has stuck to the bottom of the frying pan. Let the cake cool briefly before slicing into wedges and serving. The cake is best served warm or at room temperature the day it is made.

PREPARATION : 15 Minutes

COOKING TIME : 6-8 Minutes

METHOD : Direct

INGREDIENTS

1 pear
1 apple
1 banana
1 kiwifruit
½ bunch red or white grapes
100g walnuts
1 tbsp acacia honey
Marshmallows
Chocolate sauce
50g dark chocolate

RECIPE PREPARATION

A delicious treat that the kids will love

In the kitchen:

  • Wash the fruit. Dice the pear, apple and banana and place them in the bottom of the poultry roaster. Peel the kiwifruit and slice and mix with the other fruit. Cut the grapes in half, remove any seeds and spread the halves on top. Coarsely chop the walnuts and spread them on top. Pour the acacia honey over the top.
  • Thinly slice the marshmallows and spread them on top of the fruit.
  • Coarsely chop the chocolate.

At the grill:

  • Get the grill ready for in-direct heat, approx. 150 °C.
  • Place the poultry roaster on the centre of the cooking grate and put the lid on the grill.
  • Barbecue the fruit for around 10 minutes. Place the chopped chocolate in the poultry roaster cup and allow it to melt.
  • Take care to ensure it does not burn and stir occasionally if necessary.

PREPARATION : 15 Minutes

COOKING TIME : 6-8 Minutes

METHOD : Direct

INGREDIENTS
6 Courgettes
80g Watercress
Sea Salt
CHILLI-MINT DRESSING
Zest and juice of 1/2 a lemon
1 Red chilli
15g Fresh mint leaves
6 tbsp Extra virgin olive oil
Salt
Pepper

RECIPE PREPARATION

Accompanied by watercress salad and a chilli-mint dressing. It’s perfect for a balmy summer’s evening!

IN THE KITCHEN:

  • Wash the courgettes and watercress. Thinly slice the courgettes lengthways to make flat strips
  • Sprinkle on a few pinches of sea salt. Allow the courgettes to soften slightly as water is extracted by the salt.
  • Now make the dressing. Wash the lemon, chilli and mint leaves. Remove the seeds of the chilli and chop it finely.
  • Shred the leaves. Then whisk the olive oil, lemon zest and juice, chilli and mint in a bowl and season with salt and pepper.
  • Place the watercress in a serving dish.

AT THE BARBECUE:

  • Prepare the barbecue for direct heat, approx. 220 ºC.
  • Place the courgette strips on the grate and close the lid. Grill for 3-4 minutes on each side until good dark grill marks have formed.
  • Take them off and allow to cool.
  • Place the courgettes on top of the watercress and pour over the dressing.

PREPARATION : 5 Minutes

COOKING TIME : 5 Minutes

METHOD : Direct

INGREDIENTS
1 bunch white asparagus
1 bunch green asparagus
1 organic lemon
Salt flakes
Pepper
200g feta
Fresh herbs – e.g. thyme, parsley, rosemary, etc.

RECIPE PREPARATION

A fresh and crunchy vegetable side dish that tastes great with, among other things, fish.

In the kitchen:

  • Wash and peel the white asparagus. Then remove the ends.
  • Wash the green asparagus and remove the ends.
  • Slice the asparagus at an angle in appropriate sizes and place in the vegetable basket.
  • Grate the lemon zest and sprinkle over the asparagus. Season with salt flakes and pepper.
  • Sprinkle with feta.
  • Wash and finely chop the herbs.
At the barbecue:
  • Prepare the barbecue for direct heat – approx. 200°C. If using a charcoal barbecue you need well over 1/3 of a chimney starter of lit Weber briquettes.
  • Place the vegetable basket with the asparagus on the grate and grill for 5-6 min. under closed lid. Remember to stir once in a while.
  • Sprinkle with chopped herbs before serving.

Tip: Taste great with fish.