Over the years we have tried, tweaked, tasted and tested countless recipes and developed our own take on dishes. Here we hope to share, new recipes, old recipes, techniques and tips. Please feel free to take a look, you might just find a recipe you\u2019d like to cook or even better, a recipe you\u2019d like us to cook for you!<\/p>\n
With summer in full swing, what better way to enjoy the warm weather then getting the barbecue out. Our top tip for a delicious barbecue is marinating. Whether you are cooking on a gas or a coal barbecue the single best way to impart flavour and seasoning is a decent marinade. Below you\u2019ll find our most popular barbecue items and accompanying marinade:<\/p>\n
Steak Marinade<\/strong> Makes enough marinade for 1kg of Meat<\/p>\n Soy Sauce 5 Tbsp Mix all the ingredients, pour over steak, marinate in the fridge turning at least once for up to 24hrs. Remove from fridge half an hour prior to cooking. Season meat and cooked to desired degree of doneness (keep an eye not to over season as the soy has a high sodium content)<\/p>\n Chicken Marinade<\/strong><\/p>\n We generally use this marinade on skinless chicken fillets which we either butterfly or cube and skewer in order to allow for speed of cooking and optimum charring.<\/p>\n Makes enough marinade for 1kg of meat<\/p>\n Soy Sauce 5 Tbsp As above mix all the ingredients, pour over chicken, marinate in the fridge turning at least once for up to 24hrs. This can be cooked straight from the fridge, and benefits from a light seasoning.<\/p>\n King Prawn Marinade<\/strong><\/p>\n This marinade adds a delicious fragrant note to these prawns. Applying this marinade up to 2hrs in advance of cooking, we skewer the prawns and cook on the barbecue for around 3 minutes.<\/p>\n Vegetable Oil 3 Tbsp Put all the ingredients into a blender and pulse until a puree is formed. Massage into the prawns and leave in the fridge to infuse.<\/p>\n Pork Marinade<\/strong><\/p>\n This marinade works well for, pork chops, pork ribs and sausages. Again, marinating for up to 24hrs in the fridge.<\/p>\n Makes enough marinade for 1kg of Meat Mix all the ingredients together, and pour over the meat.<\/p>\n Beef Burgers<\/strong><\/p>\n Ok so this isn\u2019t a marinade, but it is our recipe for delicious homemade beef burgers. We make our burgers 6oz in weight as we find this is a generous portion and easily handled on the barbecue. This recipe will make 6 burgers.<\/p>\n Prime mince meat 1kg Finely dice the onion, cook in a frying pan over a medium heat to soften without colouring. Add the curry powder, thyme and seasoning to the onions and cook for another minute, stirring continuously. Lightly beat the egg and add to the mince along with the ingredients from the pan when cool. Using clean hands gently mix the ingredients to combine. Separate into six balls using your hands to shape, compress the balls with the palm of your hand until an inch in depth. Keep refrigerated until required at which point, oil, season and cook over a medium heat area of the barbecue, turning regularly.<\/p>\n","protected":false},"excerpt":{"rendered":" Over the years we have tried, tweaked, tasted and tested countless recipes and developed our own take on dishes. Here we hope to share, new recipes, old recipes, techniques and tips. Please feel free to take a look, you might just find a recipe you\u2019d like to cook or even better, a recipe you\u2019d like … Continue reading Recipes<\/span>
\nNo matter what cut of meat you choose this marinade adds an umami element and produces a dark and tasty steak. Anything from 12 to 24hrs is the optimum marinating time, any more has a curing effect and is not desirable<\/p>\n
\nGarlic 2 Cloves Crushed
\nVegetable Oil 3 Tbsp
\nBay leaf 2 Crushed
\nRosemary 3 Sprigs Crushed<\/p>\n
\nHoney 1 Tbsp
\nVegetable 1 Tbsp
\nDijon mustard 1 Tbsp
\nJuice and rind of one lemon
\nThyme 1 Dsp
\nPaprika 1 Tsp<\/p>\n
\nFish Sauce 1 Tbsp
\nGinger 2 inch piece peeled
\nGarlic 6 cloves peeled
\nLemongrass 2 Stalks, outer shell removed
\nLimes 2, rind and juice
\nGround Cumin 1 tsp
\nGround Coriander 1 tbsp<\/p>\n
\nVegetable Oil 2 Tbsp
\nWholegrain Mustard 2 Tbsp
\nCider Vinegar 1 Tbsp
\nApple Juice 200mls
\nSage 1 Tbsp Finely Shredded
\nThyme 1 Tsp<\/p>\n
\nMedium Onion \u00bd, finely diced
\nEgg 1
\nFresh Thyme 1tsp
\nMild Curry Pwdr 1tsp
\nSalt & Pepper<\/p>\n