Recipes from the Show

Menus for BBQ Taste Britain Event.
Sauces

Burnt Orange Sauce for Beef Fillet.
Caramelised orange sauce for beef
Made whilst meat is cooking

1 large Orange peel with pith removed
Cut in needle fine strips about 2 inches long
1 teaspoon thick soy sauce
2 tablespoons granulated sugar
150 ml water
Dissolve the sugar before the water boils
Turn up the heat and boil ‘till a good caramel colour
Paint the sides of the pan generously with water so the caramel sizzles.
Take off the heat
Stir in the orange peel and heat gently until transparent
If too thick stir in some of the juice from the orange. It should be sticky
When a good consistency stir in the soy sauce.

Pour over the fillet steak just before carving and serve some of the sauce with the meat juice that comes out

Garlic and Lemon sauce for Cabbage Salad
3 large cloves Garlic
1 teaspoon coarse sea salt
Two lemons
Extra Virgin Olive Oil
Light Olive Oil
Pound 3 large garlic cloves with a good level teaspoon of rough sea salt. It should look like a paste
Add virgin olive oil a little at a time until it looks like thick ointment.
Add the juice of two lemons
Just before adding to the cabbage add two tablespoons of Light Olive Oil
Season with pepper.

1. Cabbage Salad
Any white or very pale cabbage.
Slice very thinly and cut strips to about 3 inches
Just before serving add the above sauce.
Stir well and coat all the cabbage.

2. Fillet of Beef marinated in Red Wine
I thick part of the Fillet of Beef (Devon Red Ruby is the best beef for this)
Lay in a shallow dish and cover with Red Wine chopped Scallion (Banana Shallots) a little salt and zest of orange. A large pinch of ground allspice and a teaspoon of thick Balsamic Vinegar. I tablespoon of soft brown sugar. Turn this around for a few hours until well soaked in. Pour over some Olive Oil and take to the BBQ.
You will need to seal this on the hot grid all over so it is brown on all sides. Keep turning until the marinade has caramelized a bit but do not burn.
Once the beef is browned place on the slower grill plate and keep an eye on it so it does not burn. You can now cook the orange sauce while you wait for the meat. It should not take more that 25-30 minutes to get the meat nice and rare in the middle. Pour on the Orange Sauce. Slice the meat onto a large platter and brown a few pieces for those who prefer well done. Arrange in a circle with some green decoration at the rear/middle. Pour over any remaining juices and sauce to glisten the whole dish.

3. Rack of Lamb with Taboulleh Salad

Get trimmed Racks of Cornish Lamb from your butcher.
They should be dry and silky to the touch. The meat should be a good dark red and the fat creamy white. The bones should be trimmed well and sticking up above the meat.

Rub them over with garlic infused olive oil and some rough sea salt. Lay them on the gentle grill plate of the BBQ fat side down first. When this side is done sit them up on their bottoms and cook the ends.
Finally for the last few minutes turn them onto the concave side and heat through. If they look a little pale and fatty carefully flame them but do not char. If the BBQ is at the correct temperature they should only take 20-25 minutes unless you want them well done.
Take them off and slice down between each bone and arrange on a platter with some watercress and minted new potatoes. You can stick these on skewers if you wish and re do them in the BBQ Fire.

4. Taboulleh Salad.
2 large bunches of Flat Parsley.
1 Bunch of Mint
2 bunches of green spring onions.
4 Large Beef Tomatoes
Half a cup of Bulgur Wheat
3 Lemons
Olive Oil
Cinnamon
Allspice
Black Pepper
Salt.
Cut all the greenery very finely (not in processor!) and keep in separate piles in a large bowl
Cut the tomatoes in small dice including skins.
Just wash the burgher lightly and drain off.
Add tomato and Bulgur to other ingredients.
Add I teaspoon and half of cinnamon
! Teaspoon of All spice
Half teaspoon ground Black Pepper.
Toss all together.
Squeeze the lemon juice and add with half cup of Olive Oil
Taste for seasoning add salt as required.

Giant Prawns Skewered and BBQ Toasted with Sweet Chilli Dip

5. Dish of Hot Chilli
1 1/2 lbs ground beef
2 med onions
1 (28oz) can diced tomatoes (Italian style)
1 (6oz) can of Italian style tomato paste)
1 cup of water (or beer)
1 beef bullion cube
1 shot of tequila
1 (40oz) can of dark red kidney beans
1/2 green pepper (diced)
4 cloves of garlic (minced)
2 tps salt
2 tps oregano
2 tps chilli powder
1 tps coriander
1 tps cumin
1 1/2 tps crushed red pepper
1 bay leaf
3 tbsp flour
1/2 cup cold water

Combine the ground beef and onions in a deep frying pan until meat is brown. Drain off fat. Then add the remaining ingredients except for the flour and 1/2 cup of water. Stir to blend, cover and simmer for 1 1/2 hours, stirring occasionally. When done mix the 3 tbsp of flour with the 1/2 cup of cold water to make a slurry. Then pour into the chili mixing well until desired thickness. Remove bay leaf and enjoy.

6. Cumberland sausages in Red Onion Gravy with Garlic Mash

Sausages
Red onions
Red wine or stock
Redcurrant jelly
Fresh thyme
Gravy granules

In a large heatproof casserole dish dry fry (1lb) sausages gently for 4-5 minutes until browned. Add 3 large red onions, sliced and fry for a further 2-3 minutes.
Mix together ½ bottle of red wine (3tbsp) redcurrant jelly and (1tbsp) fresh thyme, chopped and pour over the sausages. Cover and cook very slowly in the oven or on the hob until the onions are completely soft and transparent and the sausages are dark red.
Once cooked remove the sausages from the dish and stir in (1tbsp) gravy granules to thicken the sauce.

Garlic Mash
4 large Boiled potatoes mashed together with milk/cream crushed garlic (3 cloves) and roughly chopped parsley. You could also try cooking the potatoes with cabbage and leeks and mashing together.
Allow the potatoes to cool and cut out rounds with a cookie cutter about 1+1/2 inches deep. Place these on baking parchment in a dish that you will use to re-heat them. Before serving the sausages heat up the potato rounds in an oven or microwave for a few moments Place on individual plates Serve the sausage on top and pout over the onion gravy.

But I'll settle for dinner by Fay Olinsky... god, how can this woman make bangers and mash positively delectable and mouth watering??!? I am salivating just thinking about it. What wonderful wonderful prizes...
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IT Trainer & Consultant
Kenton Business Solutions
Ecademy.com Trusted Network

7. Lamb Merguezze in Garlic Baguettes

1lb Lamb Merguezze Sausages
2 French Baguettes split down the middle on one side
And cut into 6 inch lengths
Lemon and garlic Mayonnaise

Juice of 2 large lemons
Tbsp course salt
Olive Oil
3 cloves garlic
2 tablespoons of mayonnaise

Pound the garlic and the salt until creamy
Slowly add the olive oil until you have a thick ointment
Add the lemon juice until white and creamy
If it curdles or gets too loose add mayonnaise until it thickens.

Spread on the BBQ toasted Baguettes and place the hot Merguezze sausage in 6 inch long pieces

8. Shashlick of Halibut with Carrot Cous Cous

2 good Halibut Steaks
Natural Greek Yoghourt
Squeeze of Lemon Juice

Lay the Halibut flat and cut around the large bone to release it.
Cut four neat pieces from each steak and marinate in the Yoghurt and Lemon Juice.
Place the four flat pieces of halibut on a good metal skewer and place on the flat BBQ griddle plate Put another empty skewer into the flames
Turn the Halibut when done and cook the underside. Not too much!
Place the cooked Halibut on a bed of Carrot Cous Cous and sear with the red hot skewer in criss cross pattern so you have two double crosses going down each one. (Take care with the hot skewer!)

Carrot Cous Cous.

Place the Cous Cous in a saucepan and pour over one jar of Carrot Juice bought at a health food store. Add 1 tbsp Butter and allow the Cous Cous to absorb all the juice. Sit the pan on the BBQ in a warm place and when all the butter has melted in it is ready

Sweet Potato on Sticks
Mini Pitas Toasted and opened ready to receive salad etc
BBQ Side Dishes
Pineapple and Dates on Skewers
Roasted Peppers
Corn Cobs

Poor Knights.
1 loaf of stale Brioche or French Stick
2 eggs
Cup of cream
Tablespoon of Brandy
2 tablespoons sugar
Real Vanilla essence. Half teaspoon

Slice the bread thickly and trim any loose bits. Whisk up all of the other ingredients except the sugar just use one teaspoon of the sugar in the mixture.
Place the bread to soak in the mixture. When it has absorbed nearly all of it. Heat some oil in a frying pan and when hot drop the soaked bread into the oil. Cook on bothe sides until lightly browned. Sprinkle over the rest of the sugar. You can cut these into smaller pieces if you wish and they make a great Christmas Morning Breakfast for the kids too.