Showing posts with label BBQ. Show all posts
Showing posts with label BBQ. Show all posts

Spicy Burgers with Colston Bassett Stilton Cheese Melt

Nice fat spicy burgers, each topped with a thick slab of Colston Bassett Stilton 
melted in the oven so the cheese runs down the side of the burger.  Add skinny chips to the plate and your all set to tuck in! 
 

Of course the Stilton cheese doesn't have to be from Colston Bassett, but having recently received some in a Seasonal box courtesy of Knorr supplied by Forman and Field once we'd tried it we have to say it is the best Stilton.

We love it - not too strong, nice and creamy, just perfect for cheese and biscuits......and topping burgers of course! Now I said the word spicy when describing my burgers, but it is of course, up to you how much spice you want - just add less chilli.
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Not Quite Jamie Oliver's Elvis Burger

I say not quite Jamie's Elvis Burger for two reasons:  The first because I thought they sounded way too massive at 250g (9oz) each (and that's coming from a quite a greedy person).  I'm sure I've missed the point of it being called an Elvis burger because mine were smaller.

The second reason for my burgers being 'not quite Elvis' is because having used half the beef that Jamie did to make 4 burgers, I still used the same amount of spices and mustard etc.


Result - excellent; they tasted really good and I'll be making these again.
My picture isn't too amazing but you get the gist.
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Mango and Chilli Sticky Glazed Chicken

Well the weather yesterday here in the UK was actually hot, yes I know it was a shock to us all.
So out came the BBQ! I hadn't planned on having one yesterday so scouted round looking for stuff I could BBQ without going to the shops.

After a quick think I came up with a nice sticky mango and chilli marinade for some chicken breast fillets I had in the fridge.

Mango and Chilli Sticky Glazed Chicken

I also roasted some bell peppers and toasted some garlic bread - all done on the BBQ and a fine time was had!
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Sticky Grain Mustard and Honey Pork Chops

My Sticky Grain Mustard and Honey Pork Chops are great on the BBQ but just as good cooked indoors on a griddle pan.


Sticky Grain Mustard and Honey Pork Chops
  
Slightly sticky, slightly sweet, perfectly cooked boneless pork loin chops.
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Baby Potatoes Stuffed with Sour Cream and Spring Onion

Baby potatoes stuffed with sour cream and finely chopped spring onion.  Ideal for the BBQ and can be made earlier in the day so they're ready to go!



No fancy equipment needed just an apple corer which you can buy from Asda for just £1 and you're all set.

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Pepper, Onion, Tomato and Mozzarella Tray Bake - Oven or BBQ

 This can of course, also be cooked on the BBQ, or you can pop it into the oven as I did yesterday. 
Much the same as my Feta tray bake I made the other week, but with nice melty Mozzarella.
Get yourself one of those nice big foil tray.  If you're cooking it on the BBQ you will need a good one, nothing too flimsy.    
There is no real recipe for this - just more or less what takes your fancy but I've done a printable recipe anyway!
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BBQ ideas - Garlic Chicken and Chilli Corn on the Cob

Two more easy peasy lemon squeezy ideas for your next BBQ which could be today looking at the nice weather!
Chicken fillets with garlic, white wine and parsley:
and chilli corn on the cob:
You will need some kitchen foil for the corn and a large plastic food bag for the chicken.

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BBQ idea - Tray Baked Peppers Onion and Tomatoes with Feta

Last weekend saw the UK with some rather nice weather indeed.  So in true Brit style out came the BBQ.  Oooh but what to cook, what to cook - nothing so common as a sausage on our BBQ!! 
 

So so easy to do.  Get yourself one of those nice big foil trays they sell for the BBQ - nothing too flimsy, you need a proper tray. 
*You can make this well before your BBQ (minus the feta) just cover with cling film and pop it into the fridge.  Remove half an hour before you're going to cook it not forgetting the feta you left out!   
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Brie and Bacon Burgers

 Homemade, nice fat juicy burgers topped with bacon and Brie.
Ideal for the nice BBQ weather we've been having!

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Jan's Soy, Garlic and Chilli - Sticky Butterflied Chicken

Butterfly or spatchcock chicken is actually easier than you think to do yourself at home.  All you need is good pair of kitchen shears and, of course, a chicken and your away!  An excellent video can be seen here on how to do it.
 You can then cook the chicken in a much shorter time than it would normally take.  Of course if it's BBQ weather then even better.  I had to cook mine in the oven as we're not quite there yet with the weather over here at the moment.
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Jan's Teriyaki Pork Burgers

Quite liking the Chicken Teriyaki skewers I made the other day, got me wondering if I could make a Teriyaki burger.  
Thinking I'd invented something (silly me) I made some.  Oooh and they were very nice!  
Later on after tapping into Google 'Teriyaki burger', I learned I hadn't 'invented' them at all.  Clearly I need to get out more!  
Hey ho whatever, they were nice and juicy and full of flavour and I'll be making them again.  No breadcrumbs to be found in these, just good, fresh ingredients.
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Jan's Chicken Teriyaki Skewers

Now these were nice, very nice indeedy!  Moist tender chicken with lovely charred bits of sticky goodness.
They're really very easy to do and all you need to serve them is some nice pita bread and salad.  Although greedy us had some skinny chips with them too!
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Spiced Lamb Koftas with Minted Yoghurt from Cookery School Book

I've very kindly been sent the Cookery School book by Michelin-starred chef Richard Corrigan.  Richard wrote the book to accompany 'Cookery School' the Channel 4 television series in which he stars along with Gizzi Erskine and is shown every week day at 2.05pm.


Scummy yummy lamb kofta kebabs with a mint and cucumber yoghurt dip.
The book is so easy to follow and as it's title suggests.  Many of the recipes and cooking techniques have step by step instructions with pictures. 

The only thing that the book is missing is a ribbon book mark!  But that's just my suggestion and no big deal at all, as it is of course, easy to use a piece of paper as a bookmark.
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Jerk Chicken with Rice and Black Eyed Peas

Nice and juicy, spicy chicken - adapted from Levi Roots recipe.
Top tip - be sure to wear rubber gloves when chopping a Scotch bonnet chilli as they are a bit hot!
Just serve with rice and peas.  You can of course add another chilli if you wish.

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Baked Figs with Goat's Cheese Balsamic and Pistachios

Sweet and Jammie Turkish Black Bursa figs.  Warm from the oven having been baked with pistachios and chives, drizzled with Balsamic vinegar.
The figs were from M&S - they sell them ready to eat and they are totally Delicious.
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Jan's Beef and Red Onion Burgers

Burgers with loads of red onion and a nice heat from the cayenne pepper - served with whatever takes your fancy.  
But the law says you just have to top your burger with cheese if you do nothing else.
Cheese melting on top of the burger with a big dollop of American yellow mustard.....
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Chicken, Bacon, Halloumi, Peppers and Onions, Skewered - It's BBQ Time!

We bought a new BBQ a little while ago but ever since (in true UK style) the weather has been cold. Last weekend we finally had summer, but everyone's now wondering if that was our summer!
Anyway, we had a few really nice hot days and at last, two days in a row out came the shiny new BBQ.

 Chicken, bacon, halloumi cheese, red peppers and onion. One big skewer each - along with some other good stuff of course!

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Jan's Sticky Sweet Chilli and Ginger Chicken

Sticky sweet chilli chicken with a hint of ginger and cooked to perfection.  Tasty, moist and falling off the bone.
This would be ideal for cooking on the BBQ but sadly the weather here in the UK, has only on a few occasions so far, this year been nice enough.  
Yesterday wasn't one of those days.  So I had to cook this in the oven - but hey ho it still tasted GOOD.


 I messed about yesterday till I got the marinade right, adding a bit of this a bit of that and a bit more of the other till I was happy.

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Top Notch Burger - Served on an English Muffin

Nice fat juicy burgers made with best quality beef, sun dried tomatoes and gherkins.  The cayenne pepper and Tabasco both help to add a really nice flavour and heat to them.

Top Notch Burger - Served on an English Muffin

Get yourself the best minced beef you can buy and it will have a low fat content.  Burgers you make yourself will be the best you've ever tasted.

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Chicken and Chilli Burgers with Lime Mayonnaise

Juicy and tender chicken burgers with a kick of chilli and the crunch of spring onion, serve with lime mayonnaise and sweet potato chips.

These are similar the the sweet chilli chicken burgers I made a while back.
But I think the addition of birds eye chillies and by serving with lime mayonnaise is even nicer. My reason for making an odd amount of burgers is because even I can only eat one of these when having chips too, so two for Mr Bennett and one for me!



To make 3 burgers - you will need:

400g of skinless chicken breast fillet (that's 2 large or 3 small fillets)
3 spring onions - sliced
a squeeze of lemon juice
1 teaspoon of Shaoxing (Chinese rice wine)
2 tablespoons of cornflour
1 teaspoon brown sugar
1 teaspoon Soy sauce
1/2 a tablespoon of hot and sweet chilli sauce (Maggi)
3 x red birds eye chillies - deseeded and finely chopped
1/2 a teaspoon of sesame oil
a little salt and pepper to season
a little vegetable oil

To Serve:

Burgers buns with sesame seeds on top, baby gem lettuce and tomato slices.

I also made some lime mayonnaise:

About tablespoons of Hellmanns mayonnaise and the zest of half a lime and a squeeze of lime juice - mix together.

How to make the burgers:

Use a knife to chop the chicken as a food processor will make the chicken too mushy. Dice the chicken fillets into quite small pieces and put them into a bowl.
Now add the spring onions, lemon juice, rice wine, cornflour, brown sugar, soy sauce, hot and sweet chilli sauce, sesame oil, chopped (deseeded) chillies and seasoning.
Give it all a good mix and add a little more cornflour if you need to and shape the mixture into three burgers.

First of all I split the burger buns in half and placed them on the griddle to toast them slightly. Once done remove and set aside.

I used an electric griddle but you can use a grill pan over a medium heat. These burgers, I don't think would not stand up to cooking on a BBQ as they are quite gooey before cooked.

Fry the chicken burgers for about 5 or 6 minutes on each side or until they are cooked through.

Now put a chicken burger on each bun half and top with the other half of the bun, lettuce and tomato. Serve with sweet potato chips and lime mayonnaise.
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