YOUR GUIDE TO BBQ'ING THIS SUMMER - field&flower
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YOUR GUIDE TO
BBQ’ING THIS SUMMER
With almost 30 years’ experience in the kitchen and currently Group Executive
Chef for Caravan and Vardo Restaurants, Matt Burgess is an accomplished chef
and expert on the BBQ.
This is your must-read guide for chef-style cooking at home this summer.
BONE-IN SIRLOIN
with Ponzu Glaze
Preparation Time 5 mins Cooking Time 15 mins Serves 2
Ponzu is a classic Japanese condiment that uses soy sauce and citrus flavours as
its base. Here, Matt shows you how to create ponzu glaze at home and partners
it with our grass-fed Bone-in Sirloin.
INGREDIENTS METHOD
field&flower Bone-in Sirloin (560g) 1. Remove your steak from its packaging, pat
dry with a kitchen towel and bring to room
temperature. There’s no need to season your
For the Ponzu Glaze: steak.
200ml light soy sauce
2. If you can, preheat your BBQ with a target
2 x cinnamon sticks temperature of 200°C-250°C. If not, make sure
200g palm sugar your BBQ is very hot and the coals are white and
100g orange slices evenly spread.
100ml water 3. Make the ponzu glaze by bringing all the
ingredients to the boil and cooking for 10-15
Can’t find palm sugar? We asked minutes on a medium heat (or until thickened).
Matt for his best alternative: Leave to cool with all the ingredients inside, then
strain to remove the orange pieces and cinnamon
“You can use Demerara or brown sticks.
sugar, agave or maple syrup. The
4. Place the steaks onto the grill using tongs. Lay
recipes are definitely up for your own
them down and leave to develop clearly defined
interpretation. Go for it!” searing marks.
5. Close the lid and turn after 3-4 minutes,
Chef’s Tips preferably moving the steaks to a different area
of the grill. This makes sure you’re placing the
Make sure you constantly turn uncooked side of the steak on a freshly hot area.
the steak. The movement ensures
even cooking by stopping one side 6. Remove the steaks from the BBQ, place onto a
Featuring getting cooler than the other. plate and pour over the ponzu glaze.
BONE-IN SIRLOIN Serving Suggestion: Sticky rice and
7. Let the steaks rest for 2-3 minutes then slice
STEAK (560g) cucumber pickles
and serve with steamed rice, pouring the resting
juices over the rice. (Each portion of the glaze
should be around 70g and leftovers freeze well)
BONELESS CHICKEN THIGHS
with Lemongrass & Tamarind Caramel
Preparation Time 10 mins Cooking Time 15-20 mins Serves 2-3
Tamarind has a sweet and sour flavour that creates a delicious and sticky
marinade for our Boneless Chicken Thighs. Don’t forget to use the lemongrass
as a basting brush to infuse even more flavour.
INGREDIENTS METHOD
field&flower Chicken Thighs, 1. Remove your Chicken Thighs from the fridge
and pat dry with a kitchen towel. There’s no need
Boneless (350g)
to season the thighs.
For the Lemongrass & 2. If you can, preheat your BBQ with a target
temperature of 200°C-250°C. If not, make sure
Tamarind Caramel: your BBQ is very hot and the coals are white and
230g tamarind paste evenly spread. A log of your favourite fruit wood
150g water will add incredible flavour.
250g palm sugar 3. Make the lemongrass caramel by bringing all
30g ginger, sliced into small rounds the ingredients to the boil and cooking for 10-15
minutes on a medium heat (or until thickened).
40g lemongrass, cut into 2cm
Leave to cool with all the ingredients inside, then
batons strain to remove the lemongrass and ginger pieces.
4. Place the Chicken Thighs onto the grill using
tongs, leaving them to develop a crispy skin. Close
Chef’s Tips the lid and turn the thighs every 4-5 minutes until
cooked through.
To ensure the chicken is moist, use 5. Once the chicken has some colour, brush the
an internal probe in the thickest
chicken with the lemongrass caramel using a
Featuring part of the thigh. You want to aim
for 70 degrees for perfectly cooked pastry brush. You can do this each time you turn
BONELESS chicken. the chicken.
CHICKEN THIGHS Serving Suggestion: Ginger 6. Remove the chicken from the grill, place into a
(350g) flavoured noodles, lots of peanuts bowl and pour over the remaining caramel, resting
and finely sliced chives. for 5 minutes before serving. (Each portion of the
caramel should be around 70g and leftovers freeze
well)
Featuring MUTTON CHOPS
with Souvlaki Salt Rub & Lemon Dressing
MUTTON CHOPS
(480g)
Preparation Time 20 mins Cooking Time 15-20 mins Serves 3-4
We challenge you to swap lamb chops for mutton at your next BBQ – the meat
is rich in flavour and tender (though it might have a reputation otherwise).
Paired with a salt rub and lemon-based board dressing, these mutton chops are
full of summer flavour.
INGREDIENTS METHOD
field&flower Mutton Chops (480g) 1. Remove your Mutton Chops from the packaging,
pat dry and bring to room temperature.
For the Souvlaki Salt Rub: 2. If you can, preheat your BBQ with a target
10g onion powder temperature of 200°C-250°C. If not, make sure
your BBQ is very hot and the coals are white and
5g garlic powder evenly spread.
5g smoked paprika
10g oregano 3. Make your souvlaki salt by combining all of the
ingredients, then generously season the Mutton
10g salt Chops.
5g sugar
4. Place the chops onto the grill using tongs. Lay
For the board dressing:
them down and leave to develop clearly defined
½ bunch mint searing marks.
Juice of 1 lemon
5. Close the lid and turn after 5-6 minutes,
2 garlic cloves
preferably moving them to a different area of the
2 glugs of olive oil grill. This makes sure you’re placing the uncooked
side of the chops on a freshly hot area.
Chef’s Tips 6. Meanwhile, make your board dressing by finely
chopping and combining all of the ingredients
Mutton is best served pink, so use lots of on a wooden chopping board. The garlic should
heat and quick fire. You’ll also want to rest become almost a fine paste in this process.
the chops on the board dressing for at
least 5 minutes before serving. This allows
7. Once the mutton is finished to your liking, place
the juices to come out, so you can wipe all
that goodness back into the chops. the chops onto the board dressing and rub all over,
leaving to rest for 4-5 minutes before serving.
Serving Suggestion: Fresh peas, broad
beans or runner beans, and mountains of Did you know: Traditionally, a board dressing is
buttery mash. used to add flavour into the chopping board whilst
resting the meat directly onto it.
PORK STEAKS
with Char Sui Sauce
Featuring
PORK CHOPS Preparation Time 5 mins Cooking Time 15-20 mins Serves 2
(500g)
Sweet and spicy, Char Siu is a popular way to enjoy barbecued pork in China.
With a little know-how from Matt, it’s easy to recreate at home and guaranteed
to have your guests coming back for seconds.
INGREDIENTS METHOD
field&flower Pork Chops (500g) 1. If you can, preheat your BBQ with a target
temperature of 200°C-250°C. If not, make sure
your BBQ is very hot and the coals are white and
For the Char Siu Sauce: evenly spread. A log of your favourite fruit wood
100g palm sugar will add incredible flavour.
60g Shaoxing wine 2. Remove your Pork Chops from the packaging,
200g hoisin pat dry and bring to room temperature. There’s no
50g soy need to season the chops.
3. Make the char siu sauce by bringing all the
ingredients to the boil and cooking for 10-15
minutes on a medium heat (or until thickened).
Chef’s Tips Leave to cool, then marinate the chops for at least
1 hour.
The pork needs to be slightly charred. I 4. Place the chops onto the grill using tongs. Lay
love those crispy burnt bits, that’s flavour! them down and leave to develop a nice char.
Serving Suggestion: Fresh green like
spinach, broccoli and kale. 5. Close the lid and turn every 3-4 minutes until
cooked through. If they become slightly charred
Each portion of the char sui sauce should and burnt don’t worry, Char Siu should be charred!
be around 40g and leftovers freeze well.
6. Remove the chops from the grill, place into a
bowl and rest for 5 minutes before serving.
Making this recipe? Tag us on social @fieldandflower
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