Share on facebook
Share on twitter
Share on whatsapp
Serves Four

BBQ Prep

INGREDIENTS

     +    
CHARLOTTE POTATO SALAD

300g potatoes – washed and scrubbed Charlotte
20g salt
8 tarragon or thyme sprigs
Few sprigs of mint
4 cloves of bashed garlic
3 bay leaf
2 litre cold water

     +    
MAYO

2 egg yolks
8 turns of black pepper
4g salt
1 tbsp Dijon mustard
1.5 tbsp white wine vinegar
400ml vegetable oil
2 tsp water

     +    
TO ADD TO THE MIX LATER

Cooked Charlotte potatoes from earlier
2 tbsp of chopped gherkins or cornichons
2 tbsp of grain mustard
1 tsp of chopped parsley
1 tsp of chopped chives
200g mayonnaise (as abouve)
1 tbsp baby capers
1 large dill pickle coarsely chopped
½ tsp chopped dill
6g Coarse sea salt
12 turns of black pepper
4 sliced spring onions
6 sliced cornichons

     +    
MARINATED CHICKEN DRUM STICKS

80g Heinz ketchup
4 Cloves Garlic bashed
50g finely chopped fresh Ginger
Pinch dried Chili flakes
100ml Dark Soya Sauce
50g honey
30g demerara sugar
30g Frenchie’s mustard
15g Dijon mustard
12 chicken drumsticks
8g Maldon salt
3g crushed pepper

     +    
BURGERS

500g minced beef
50g finely diced shallots
3 finely chopped garlic cloves
12g salt
3g pepper
2 egg yolks
Large pinch of fresh dried thyme
1 tbsp of Ketchup + 1 tsp mustard

     +    
MARINATED STEAK

2 bavette or rump steak
4 Cloves of bashed garlic
1 shallot, thinly sliced
Few sprigs of fresh rosemary
Few sprigs of fresh thyme
50ml Soya sauce
1 tsp honey
15 cracked black pepper
4g Maldon salt

     +    
COUSCOUS

Zest of 1 orange and 1 lemon
Large pinch ground turmeric
Large pinch ground coriander
Large pinch ground cumin
Large pinch ground ginger
Large pinch curry powder
15g diced dried apricot + 15g sultanas + 15g raisons
250g cous cous
20g olive oil
2g salt
4g chopped coriander
4g chopped mint.
20g toasted sliced almonds
4 thinly sliced spring onion
350ml boiling water

Method

     +    
CHARLOTTE POTATOES

Place the potatoes, tarragon, mint sprigs, and garlic in a pan with the cold water. Slowly bring to a simmer, cook for 20-30 mins until tender depending on size. When the potatoes are nearly cooked take them off and leave to the side to cool at room temp in the cooking liquid. Drain from the water and leave to dry before placing them on a board to cut in half.

     +    
MAYO

Place the mustard garlic, salt, pepper, vinegar and egg yolk into a Magimix bowl for approx. 2-3 mins until emulsified. Pour the oil on to the egg mix quickly, adding all the oil. You may need to add a little water to the mix if it gets to thick.

Place the mayonnaise into the bowl, add the rest of the ingredients and the potatoes

     +    
MARINATED CHICKEN DRUM STICKS

Mix all items together and then add the drumsticks. Leave this at room temp to marinate for 2-4 hrs.

Grill over a hot barbecue grill for approx. 20 mins, turning each time over every 4-5 mins.

     +    
BURGERS

Place the minced beef into a bowl, mixing with your hands all the other ingredients. Shape into little 80g patties, shape well, then chill to set firm. Oil the patties well and season with salt & pepper before cooking to your liking. Serve in a bun with ketchup, mayo, mustard, tomato & mustard.

     +    
MARINATED STEAK

Mix all the above together and marinade for up to 6 hrs if you have time or min 60 mins. Cook on a very hot barbecue to your liking.

     +    
COUSCOUS

Place all the ingredients into a bowl apart from the herbs and add the boiling water. Cover with cling film and place in to a pan of slow simmering water approx for 15 mins. Fluff up with a fork and add the fresh herbs along with a little juice of lemon and the spring onion.

Share on facebook
Share on twitter
Share on whatsapp
Serves Four

BBQ Prep

INGREDIENTS

   +   
CHARLOTTE POTATO SALAD

300g potatoes – washed and scrubbed Charlotte
20g salt
8 tarragon or thyme sprigs
Few sprigs of mint
4 cloves of bashed garlic
3 bay leaf
2 litre cold water

   +   
MAYO

2 egg yolks
8 turns of black pepper
4g salt
1 tbsp Dijon mustard
1.5 tbsp white wine vinegar
400ml vegetable oil
2 tsp water

   +   
TO ADD TO THE MIX LATER

Cooked Charlotte potatoes from earlier
2 tbsp of chopped gherkins or cornichons
2 tbsp of grain mustard
1 tsp of chopped parsley
1 tsp of chopped chives
200g mayonnaise (as abouve)
1 tbsp baby capers
1 large dill pickle coarsely chopped
½ tsp chopped dill
6g Coarse sea salt
12 turns of black pepper
4 sliced spring onions
6 sliced cornichons

   +   
MARINATED CHICKEN DRUM STICKS

80g Heinz ketchup
4 Cloves Garlic bashed
50g finely chopped fresh Ginger
Pinch dried Chili flakes
100ml Dark Soya Sauce
50g honey
30g demerara sugar
30g Frenchie’s mustard
15g Dijon mustard
12 chicken drumsticks
8g Maldon salt
3g crushed pepper

   +   
BURGERS

500g minced beef
50g finely diced shallots
3 finely chopped garlic cloves
12g salt
3g pepper
2 egg yolks
Large pinch of fresh dried thyme
1 tbsp of Ketchup + 1 tsp mustard

   +   
MARINATED STEAK

2 bavette or rump steak
4 Cloves of bashed garlic
1 shallot, thinly sliced
Few sprigs of fresh rosemary
Few sprigs of fresh thyme
50ml Soya sauce
1 tsp honey
15 cracked black pepper
4g Maldon salt

   +   
COUSCOUS

Zest of 1 orange and 1 lemon
Large pinch ground turmeric
Large pinch ground coriander
Large pinch ground cumin
Large pinch ground ginger
Large pinch curry powder
15g diced dried apricot + 15g sultanas + 15g raisons
250g cous cous
20g olive oil
2g salt
4g chopped coriander
4g chopped mint.
20g toasted sliced almonds
4 thinly sliced spring onion
350ml boiling water

Method

   +   
CHARLOTTE POTATOES

Place the potatoes, tarragon, mint sprigs, and garlic in a pan with the cold water. Slowly bring to a simmer, cook for 20-30 mins until tender depending on size. When the potatoes are nearly cooked take them off and leave to the side to cool at room temp in the cooking liquid. Drain from the water and leave to dry before placing them on a board to cut in half.

   +   
MAYO

Place the mustard garlic, salt, pepper, vinegar and egg yolk into a Magimix bowl for approx. 2-3 mins until emulsified. Pour the oil on to the egg mix quickly, adding all the oil. You may need to add a little water to the mix if it gets to thick.

Place the mayonnaise into the bowl, add the rest of the ingredients and the potatoes

   +   
MARINATED CHICKEN DRUM STICKS

Mix all items together and then add the drumsticks. Leave this at room temp to marinate for 2-4 hrs.

Grill over a hot barbecue grill for approx. 20 mins, turning each time over every 4-5 mins.

   +   
BURGERS

Place the minced beef into a bowl, mixing with your hands all the other ingredients. Shape into little 80g patties, shape well, then chill to set firm. Oil the patties well and season with salt & pepper before cooking to your liking. Serve in a bun with ketchup, mayo, mustard, tomato & mustard.

   +   
MARINATED STEAK

Mix all the above together and marinade for up to 6 hrs if you have time or min 60 mins. Cook on a very hot barbecue to your liking.

   +   
COUSCOUS

Place all the ingredients into a bowl apart from the herbs and add the boiling water. Cover with cling film and place in to a pan of slow simmering water approx for 15 mins. Fluff up with a fork and add the fresh herbs along with a little juice of lemon and the spring onion.

We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.