All fired up BBQ recipes - Elite Bistro's
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
All BBQ
fired
recipes
up
Thank you for ordering
our BBQ box!
Whether you are a seasoned grill master or first
time firestarter, we’ve sorted everything to make
your BBQ a success. You don’t need a fancy
grill, almost any kind of BBQ will do - just make
sure you light it in good time, so the flames die
down and the coals turn white. If the weather is
against you, there’s even the option of finishing
everything on the stove. So let’s get fired up and
enjoy your bank holiday weekend!
2
Salad of chilli
pickled watermelon
sheeps ricotta, shallot and pumpkin seeds
1. Take the chilli pickled watermelon and pickled shallots from their
packs, strain away any surplus pickling liquor that may be in the
pack and creatively arrange them both across your plate.
2. Snip the end of the piping bag containing the ricotta then,
squeezing from the top of the bag, pipe big dots of the cheese in
and amongst the watermelon and shallots.
3. Take the toasted pumpkin seeds and fold through the pumpkin
seed oil adding a little salt.
4. Spoon the pumpkin seed dressing over the whole dish trying to
get an even coverage and serve.
5
6
Sirloin on the bone
marinated in black garlic and treacle
COOKING AND RESTING TIME APPROX: 1. Set your oven to 100°C and place a 7. If you are finishing your beef on your 13. Place the joint of beef fat side down onto
2 H OURS A ND 55 MINU TE S roasting tray in the centre of the oven with stove follow steps 8 through to 12, for BBQ your BBQ ensuring it isn’t directly over hot
a cooling rack set above the tray. instructions follow steps 13-15. the coals; you don’t want the rendering fat
NOTE: on the beef to drip too much onto the coals
If you intend to finish your sirloin on the 2. Take the beef from the fridge, remove it 8. Place a heavy based frying pan onto a as this will ignite the fuel and cause flames
BBQ make sure to get it lit in plenty of time from the bag then pour all of the excess high heat and add a splash of cooking oil. to lick up the side of the beef imparting an
for the coals to have turned white with no marinade over it. Rub the marinade into Immediately place the joint fat side down into unpleasant flavour.
apparent flame. the meat for a nice even coating. the pan. As the pan comes up to the correct
temperature it will begin to sizzle. Leave it in 14. Leave the beef on its fat side until it is sizzling
3. Season every side of the meat liberally place for 1-2 minutes until the fat has turned a ferociously and has turned a lovely deep
with fine/table salt. deep brown colour. brown colour. Now begin to turn the joint
onto its other sides and cook until a deep
4. Place the steak onto the resting rack, 9. Now carefully turn the meat onto one of its brown crust has formed.
standing it upwards with the bone side sides and fry for 1 minute before turning it
touching the rack and the fat cap pointing again and repeating on the other side. You 15. Now remove the joint from the grill and
upwards. should achieve a lovely dark brown crust on allow it to rest for another 40 minutes before
the meat. carving.
5. Now roast the beef until its core
temperature reaches 47°C. This will take 10. Now add 75g of cold butter to the pan, 16. To carve; place the joint flat onto your
around 1 hour and 45 minutes but check reduce the heat to a medium temperature chopping board with the fat facing upwards.
the meat after an hour then every 15 and allow the butter to sizzle and brown. At the bone end of the joint use a sharp knife
minutes afterwards by using the probe to slice downwards until it hits the bone on
provided. To use the probe, take the beef 11. Once the butter is foaming and a lovely the underside. Being careful, twist your knife
from the oven and pierce the top of the golden-brown colour, baste the joint in the horizontally in line with your chopping board
joint on the fat side, push the tip of the foaming butter for 3 minutes. and slice along the joint’s length releasing it
probe into the meat at its deepest point from the bone.
until it hits the bone, then, slowly bring 12. Now remove the joint from the pan and
the probe back up to where you think allow it to rest for another 40 minutes before 17. Now place the boneless joint flat onto your
the middle of the joint. Take the lowest carving. chopping board with the fat facing up. Carve
temperature reading as true. the meat downwards through the fat into as
many slices as you would like. Season the
6. Once the joint is ready, take it from the slices with a little sea salt if you have it and
oven and rest it for 30 minutes in a warm serve.
place.
8 99
Whole cauliflower
marinated in black garlic and treacle
1. S
et your oven to 180°C to pre-heat.
2. Line a flat baking tray with baking paper then carefully remove the
cauliflowers from their bags and place them at the centre of your tray.
3. Roast the cauliflowers in your oven for 12 minutes then take the tray
from the oven and using a pastry brush, brush the cauliflowers all
over with the black garlic and treacle marinade provided, season
them with a little salt.
4. If using your BBQ, gently lift them off the tray using a fish slice and
place them onto your hot grill, if your bbq has a lid, place the lid
over the BBQ and leave for 5 minutes (this stage is only intended
to impart a lovely smokey flavour in the cauliflower as they are
already completely cooked through). If your BBQ doesn’t have a lid
just carefully turn the cauliflowers from time to time until all of the
cauliflower’s exterior has spent some time directly on the grill.
5. If you intend to cook the cauliflowers all the way in your oven, just
return the tray to the oven to roast for another 10 minutes.
6. After the final roast/grill, the cauliflowers are ready to serve. To carve
them, slice the cauliflower from the top and straight through their
middle. Once in half you can carve them into wedges through the root
(the root should keep each wedge in tact)
11
Heritage tomato salad
with mustard and coriander seed dressing
1. Leave the tomatoes out at room temperature for a few hours before you
intend to eat.
2. Using a sharp knife, slice the tomatoes into wedges and place them in a
large mixing bowl.
3. Pour the mustard and coriander seed dressing over the tomatoes and
season them lightly with sea salt. Gently mix the tomatoes and the
dressing together then place in your serving dish.
4. Roughly chop the picked parsley provided and sprinkle it over the
tomatoes.
Purple slaw
1. Empty the contents into your serving dish.
Tarragon BBQ Sauce
1. Simply empty the bag into a serving dish with a teaspoon
12 13
Aged beef fat roasted
new potatoes
These can be prepared once you’ve reached step 6 of the beef
instructions.
1. Set your oven to 180°C and place a large roasting tray into it to pre-
heat. Pre-heat the tray for 10 minutes before adding the aged beef fat
to it and returning the tray to the oven for another 5 minutes.
2. Whilst the fat is melting in the oven, slice the potatoes in half through
their thinnest point.
3. Tip the potatoes into your hot fat, do this carefully, making sure the fat
doesn’t splash back in your direction.
4. Roast the potatoes for 10 minutes, then carefully take the tray from the
oven. Using a spoon, flip the potatoes onto their other edge and return
them to the oven for another 10 minutes.
5. Whilst the potatoes are having their second roast, place a sieve over a
heat proof bowl ready to strain the excess fat away from the roasting
tray.
6. Now remove the tray, pour the excess fat through the sieve and return
the potatoes to the tray. Sprinkle the chopped thyme provided over
the spuds and season them with fine salt or better still, flaky sea salt.
7. Return the potatoes to the oven for 5 minutes, after which time your
potatoes will be ready to serve.
15
Caramelised
white chocolate
mousse
raspberry and hibiscus compote,
almond ‘crack’
1. Snip the end of the piping bag containing the white
chocolate mousse, leaving a hole around 2cm wide.
2. Squeezing and applying pressure at the top of the piping
bag, gently squeeze its contents evenly across your
serving dishes or glasses.
3. Top each mousse with a tablespoon of raspberry
compote and sprinkle over the almond ‘crack’ before
serving.
16
Thank you so much for choosing Elite Bistros.
Big loves from all of us.
xYou can also read
