SHOP MEAT THERMOMETERS

SHOP MEAT THERMOMETERS

focuspdn

Chargrilled monkfish kebabs

Author: focuspdn

Ingredients

  • 100 gram ciabatta
  • 600 grams of firm monkfish filets with the skin removed and pin-boned
  • 1 lemon
  • Olive oil

Directions

  1. Avoiding the charring of your wooden skewers? Submerge them into a large tray filled with cold water for about 6 minutes; this will keep that from happening.
  2. Start by taking the crusts off your ciabatta and slicing it into 2cm chunks on a cutting board. Place them in a large bowl with some hot water and give everything a good mix.
  3. Chop the fish into uniformed portions, similar in size to that of your ciabatta.
  4. After you have properly disinfected your hands, board and knife, go ahead and slice the lemon into 6 even pieces.
  5. Discard the water, then carefully extract the skewers from the tray and dry it off.
  6. Cut the ciabatta and fish into individual chunks, making sure to leave some space in between each piece when threading them onto your skewers. If they’re too close together, they won’t cook evenly!
  7. Securely thread a lemon wedge onto the end of each skewer for an extra burst of flavor.
  8. Carefully arrange each item on the tray.
  9. Turn up the heat on your griddle pan, or better yet, try cooking them under a hot grill.
  10. Carefully place the skewers onto your griddle pan and cook for 10-15 minutes, flipping them every 2 minutes to ensure they’re cooked thoroughly and evenly golden on each side. You may have to do this in multiple batches depending upon how many skewered pieces you prepared.
  11. After grilling, carefully transfer the delectable kebabs to a serving platter and accompany with a zesty salad and rice or flatbreads for an unforgettable meal.
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Crispy barbecued salmon with cucumber yoghurt

Author: focuspdn

Ingredients

  • 1.5 kg salmon
  • freshly chopped fennel tops or basil leaves
  • finely diced cucumber
  • chili and mint (or oregano) herbs
  • fat-free yogurt
  • lemon juice
  • virgin olive oil

Directions

  1. To guarantee that your fish doesn’t stick, brush the bars of the BBQ clean. Once you have completed this step, turn on the heat and get those coals glowing hot! If your BBQ is smaller in size, feel free to cut up your salmon into more manageable portions for an easier cooking process.
  2. Position the salmon skin side down on a plastic cutting board and, while using a sharp blade, cut it evenly on the fleshy side. The incisions should be about 1cm deep for best results.
  3. Generously grate the lemon zest and most of your chopped fennel tops or basil over the salmon, then firmly push these flavorings into each cut that you’ve made – stuff them in there for maximum flavor!
  4. Generously season the skin side of the fish with salt and pepper, rub all over lightly with olive oil so it is evenly coated. The seasoning will mostly remain on the skin as you cook – allowing for a flavorful finish.
  5. Once your Barbie is at the ideal temperature, delicately place the piece of salmon on its grates, with skin side facing downwards. The color of the fish will gradually transform from bottom to top in about four minutes and you’ll be rewarded with a stunningly golden brown hue when done!
  6. Using a roasting fork or spatula, carefully turn the salmon over and cook on the other side for an additional 2-3 minutes. As it cooks, delicately peel away the skin from the fish to set aside and crisp up on your grill.
  7. Wild salmon typically has lower fat levels, making it a drier fish and requiring brief cooking times. Breaking away from the traditional British mindset of overcooking their seafood, leaving wild salmon slightly undercooked can really bring out its flavors!
  8. For the best flavor and texture, make sure to cook your organic salmon thoroughly but not too much – otherwise it will dry out. Gently remove from the grill and place on an attractive platter or cutting board. Allow it to cool slightly before breaking into pieces like a poppadum would be broken up!
  9. Slice the cucumber in half lengthwise, discarding its seeds. Chop it into small pieces and toss them with the yoghurt in a bowl for even distribution. Enhance flavors by adding lemon juice, halves of chopped chili peppers, and either mint or oregano depending on your preference!
  10. Top off with a generous portion of extra virgin olive oil. To give it the perfect flavor, season to perfection using salt and pepper.
  11. Carefully break the salmon apart into four to six chunks with a fork and plate it. Give each serving an extra kick of flavor by topping them with cucumber yoghurt, chopped chili, remaining fennel tops or basil leaves. Then drizzle some robust olive oil over everything for an added dose of texture, make sure not to forget that incredible crispy skin!
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Herby lamb kebabs

Author: focuspdn

Ingredients

  • 8 sprigs of fresh rosemary (or wooden skewers)
  • 600 gram of quality lean lamb
  • 2 large red onions
  • 200g of ripe cherry tomatoes
  • ½ a bunch of mint
  • 300 gram fat-free natural yoghurt
  • 1 lemon
  • extra virgin olive oil
  • 1 handful wild garlic leaves
  • 3 cloves garlic
  • 2 pinches fennel

Directions

  1. To create a flavorful marinade, start by tearing the wild garlic or peeling the cloves. Then use a pestle and mortar to crush them in combination with fennel seeds, sea salt and freshly ground black pepper.
  2. For a delightful coating on your lamb, combine the lemon zest with approximately 80ml of olive oil until you reach an ideal consistency.
  3. When using rosemary skewers, remove the leaves apart from 2cm at the top. Then carefully sharpen both ends to pierce through meat. Alternatively, soak wooden skewers in warm water for at least 20 minutes prior to use.
  4. Slice each of the lamb portions into 5-centimeter pieces, then peel and cut each onion into 6 wedges. Place them in a large baking tray with the cherry tomatoes and coat everything evenly with marinade.
  5. Skewer ingredients back and forth until you’ve completed the thread, then let it sit in the refrigerator until ready to be cooked.
  6. Gently mince the mint leaves and combine with yoghurt, a pinch of salt and pepper, a splash of lemon juice, and a drizzle of extra virgin olive oil. Blissfully savor your delicious creation!
  7. Ignite your barbecue, grill or griddle and preheat the pan. Assemble the kebabs on a skewer and place them onto the hot surface. Rotate occasionally to ensure even cooking for 7 minutes until all sides are golden brown and crisp.
  8. Finish your dish with a generous drizzle of extra virgin olive oil, a zesty squeeze of lemon juice and the cool-minty yoghurt.
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BBQ British ribs

Author: focuspdn

Ingredients

  • 75 gram of sea salt
  • 2 tablespoons of white peppercorns
  • 6 fresh bay leaves
  • 4 racks of pork loin back ribs
  • 150 gram radishes

Barbecue Sauce

  • 225 grams of HP sauce
  • 300 grams of tomato ketchup
  • 170 grams English mustard
  • 150 milliliters Worcestershire sauce
  • 100 milliliters whisky
  • 750 milliliters fresh apple juice
  • 200 milli-liters creamy honey

Potato Salad

  • 500 grams potatoes
  • fresh dill
  • 30 gram chives
  • 50 gram pickled onions
  • 1 apple and pear
  • 200 g Greek yoghurt
  • one teaspoonful English mustard
  • whisky wood chips

Directions

  1. Before you start baking, make sure to preheat your oven to 140ºC/275ºF/gas 1!
  2. Gather the sea salt, white peppercorns and bay leaves in a mortar and pestle; vigorously crush them until you achieve a fine texture (or utilize a blender to expedite this step). Place the mixture into an airtight jar when complete.
  3. Generously rub two tablespoons of the delicious flavored salt onto both sides of your ribs. Reserve the rest for another time, then place each rack on a separate baking tray and cover with tin foil to keep in all that flavor!
  4. For maximum flavor, combine the BBQ sauce components in a 25cm x 30cm tray with high sides. Then carefully layer all three trays into your oven; place the uncovered BBQ sauce dish at the bottom and keep a close eye on it. If necessary, add some water to loosen its consistency while cooking for 3 hours.
  5. After the designated amount of time has elapsed, take your trays out of the oven and pour a bit of water into each one to deglaze. Separate 300g of sauce between both the rib trays then move them around with tongs until they are fully coated. Reserve any extra sauce in case you decide to freeze it for later use!
  6. Position the ribs on the oven bars, with a blank sauce tray directly beneath them. Take some whisky wood chips and place into a metal sieve then ignite. After it begins to smoke, put the sieve in a metallic bowl and place at the bottom of your oven for 30 minutes or until they’re sticky and caramelized.
  7. While the potatoes are boiling in a salted pot of water for 15 minutes or until tender, scrub them to perfection. Once finished, carefully drain and leave the spuds to cool slightly.
  8. Gather the dill and finely chop it with chives, then place in a large bowl. Slice the pickled onions into small pieces before julienning both the apple and pear, then add everything to the same bowl along with yoghurt, mustard, and warm potatoes. Toss all of this together so that each ingredient is coated evenly before seasoning as desired for an unforgettable finish.
  9. Place the racks on a board and carve into portions or individual ribs, then pour any juices from the tray over them.
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Salt & pepper tofu skewers

Author: focuspdn

Ingredients

  • 6 shallots
  • 1 bunch of spring onions
  • 2-3 fresh red chilies
  • 8 cloves of garlic
  • 5cm piece of ginger
  • 4 tablespoons black peppercorns
  • 1 tablespoon Szechuan peppercorns
  • 2 teaspoons coriander seeds
  • 1 teaspoon sea salt flakes
  • 4 tablespoons soy sauce
  • 3 tablespoons light brown sugar
  • 750 g firm tofu
  • ½ a bunch fresh coriander
  • 2 tablespoons rice wine vinegar

Directions

  1. Meticulously peel and thinly slice the shallots. Cut off any excess from the spring onions and chilies, before slicing them into thin pieces as well. Mince garlic with great care then grate ginger to a fine texture in order to complete this recipe’s prep work.
  2. In a large non-stick pan, warm up some oil and toss in the shallots, spring onions, chilli, garlic and ginger. Gently stir them together over low heat for 10 to 15 minutes until they become soft.
  3. Create a tantalizing marinade by pulverizing the peppercorns, coriander seeds and sea salt flakes in your pestle and mortar. Add it to a pan with soy sauce and sugar, reduce until thick and glossy, then spread into an oven-ready baking tray.
  4. Carefully cube the tofu into 2cm pieces, then slide onto four skewers. Place in a tray with your flavorful marinade and spoon it over to coat. Let sit in the fridge for several hours so that every inch of each piece is saturated with deliciousness!
  5. Once everything is prepped, fire up the barbecue and char-grill your skewers until they are golden brown. As you cook them, make sure to brush on your marinade and keep turning them around for even cooking..
  6. Using a vegetable peeler, shave the cucumber into ribbons and place them in a bowl. Then finely chop some fresh coriander leaves before adding the rice wine vinegar, sea salt, and black pepper to season it up. Toss all of these ingredients together until they are evenly mixed then serve with crispy salt & pepper tofu skewers for an extra touch!
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Barbecued trout in newspaper

Author: focuspdn

Ingredients

  • Two trout
  • Fresh coriander
  • 2 stalks of lemongrass
  • 4 cloves of garlic
  • 5 cm piece ginger
  • one optional red chili
  • 6 lime leaves
  • olive oil on top

Directions

  1. Make sure to preheat the barbecue until the coals reach a white-hot temperature for optimal grilling results.
  2. Carefully cleanse the fish with cold water, then blot dry using a kitchen paper towel.
  3. Detach the stalks of coriander from its bunch and place in a mortar, setting aside the leaves for garnishing. Discard the hard exterior leaves of lemongrass, trim it to shape and add it to your mixture.
  4. Start by peeling and slicing the garlic and ginger, then adding in a sliced chili (optional). Top it off with some lime leaves that have been slightly bashed to unlock their flavors. Enjoy!
  5. To prepare for each trout, spread out a generous double layer of newspaper and cover it with greaseproof paper.
  6. Begin by cutting three limes into thin slices, then arrange the pieces in a line down the center of each newspaper.
  7. Place your fish on top of the lime and stuff its cavity with half of your herby mixture. Generously season it with sea salt and glaze it over with oil before topping off with more lime slices and drizzling additional oil and salt to taste.
  8. Gently bundle the newspaper and bind it with string. Submerge both packets in a bucket of water and allow them to soak for no longer than 5 minutes.
  9. Grill the fish packets uncovered for 30 minutes or until the flesh is firm. Although your newspaper may seem charred, what matters most is that you have achieved a savory meal with impeccably cooked fish!
  10. Take the succulent fish off of its wrapping, splash it with any delectable juices, sprinkle some fragrant coriander leaves over top and finish by garnishing with luscious lime wedges. Enjoy!
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Tahini BBQ lamb chops

Author: focuspdn

Ingredients

  • Two racks of lamb divided into 12-14 single chops
  • 100g of baby red chard or lamb’s lettuce
  • four halved plums
  • 150g tahini paste
  • one minced garlic clove
  • two chopped salted anchovies
  • 1 teaspoon pul biber chilli flakes
  • 2 tablespoons pomegranate molasses
  • 100 ml water
  • 1 teaspoon flaky sea salt
  • Transform 6 plums into eighths
  • 50 gram of sugar
  • Mince one clove of garlic
  • one dried chili pepper
  • 1 teaspoon Szechuan pepper
  • 1 bay leaf
  • 3 tablespoons pomegranate molasses
  • ½ teaspoon flaky sea salt
  • 1 tablespoon red wine vinegar

Directions

  1. Easily pulverize the BBQ sauce ingredients with a stick blender or small food processor, creating a smooth and creamy paste. Depending on its variety of tahini, you may need to add some extra water until your desired custard-like consistency is achieved. Use this flavorful BBQ sauce right away or store it in the refrigerator for up to two days!
  2. Gather the plum wedges, sugar, garlic cloves, spices of your choice, bay leaf and pomegranate molasses into a small frying pan. Subsequently heat on high until you bring it to full boil.
  3. Cook for 5 minutes until the plums become soft and start to disintegrate, then take off from the heat. Add in salt and vinegar to give it a final flavor kick. You can consume this immediately or let cool before storing into your refrigerator for up to several days.
  4. When you’re prepared to cook, generously brush half of the BBQ sauce over both sides of the chops. Reserve the remaining BBQ sauce for brushing onto your grilling chops during cooking.
  5. Set the chops one-by-one on a rack above your blazing BBQ. Grill for two minutes, then flip them over and apply some additional sauce. Turn them back after another two minutes, brushing with more of that delightful marinade once more.
  6. Grill, turn and baste your chops for a full 6 minutes before transferring them to the serving platter. For an added aesthetic touch, arrange some baby chard over top of the meat prior to bringing it out.
  7. Grill the plum halves cut-side down on your BBQ for a minute or two to heat them up, then arrange with the chops on the platter. Serve alongside Plum Sauce for an extra burst of flavor!
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Vietnamese BBQ caramel pork loin

Author: focuspdn

Ingredients

  • 2kg pork loin
  • Vegetable oil
  • 100 gram soft light brown sugar
  • Two limes juiced
  • 3 tablespoons fish sauce
  • 3 tablespoons soy sauce
  • Freshly chopped bird’s-eye chilis
  • grated ginger
  • garlic cloves for extra spice.

Directions

  1. Gently stir together all the sauce elements in a pan and bring to a rolling boil. Keep stirring frequently until it thickens.
  2. Allow the mixture to gently simmer for 15-20 minutes until it’s thickened and saucy.
  3. Fire up the barbecue to a medium heat, ensuring that the coals are piled snugly on one side.
  4. Lavishly season the pork loin then coat it in one tablespoon of oil.
  5. Place the pork loin on the barbecue directly above the coals and quickly sear until it has achieved a golden brown coloration.
  6. Keep the pork on the cooler side of the barbecue and cook it while covered for 50-60 minutes, flipping every 5-10 minutes.
  7. Finish off the pork loin with a glossy, caramel glaze by brushing it on with a pastry brush every few minutes. Turn regularly until it is sticky and completely cooked through for best results.
  8. Ensure your meat thermometer is at 72C for optimal results.
  9. Allow the plate to rest, lightly cloaked with foil, for 10 minutes before cutting into it.
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BBQ Courgettes

Author: focuspdn

Ingredients

  • 500g of labneh or Greek yoghurt
  • two lemons (juice and zest one)
  • four tablespoons olive oil
  • four cloves garlic
  • two thinly sliced red chilies
  • a handful oregano leaves
  • 2 courgettes
  • 2 yellow courgette in diagonal slices
  • 50 gram oats
  • hazelnuts
  • sunflower seeds
  • pumpkin seeds
  • sesame seeds
  • smoked paprika
  • cumin seeds
  • egg white

Directions

  1. Preheat your oven to 180C/fan 160C/gas 4. Then, combine all the granola ingredients into a large bowl with a generous pinch of salt and mix thoroughly.
  2. Carefully spoon the mixture onto a large baking tray, spreading it out evenly. Roast for 10 minutes and then stir well before roasting again for an additional 10 minutes until all of the nuts and seeds have reached a golden hue.
  3. Mix together the labneh or yogurt, a generous dose of lemon zest and juice, and season with salt and pepper. Refrigerate until served.
  4. Heat a small pan with olive oil, garlic, and chili over medium heat for 4-5 minutes until the garlic turns toasty. Once finished, add oregano before seasoning the mixture. Finally, top off by sprinkling in some lemon zest and juice then take off from the stove. Your flavorful creation is all set!
  5. Heat up a large griddle pan, frying pan or barbecue until it’s hot. Generously season the courgette slices with oil and plenty of spices. Grill them for 3-4 minutes per side (in batches if necessary) until they are slightly charred on both sides.
  6. Create an inviting masterpiece by layering the labneh or yogurt across a large platter. Then, assemble towering mounds of courgettes in the center and generously sprinkle with savory granola.
  7. To complete this gastronomical delight, drizzle it with warm dressing then add oregano leaves for more flavor along with slices of garlic and chili to give a zesty kick!
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BBQ Cabbage

Author: focuspdn

Ingredients

  • 1 Hispi or spring pointed cabbage and quarter it lengthways
  • 250ml of rapeseed oil
  • 60g Marmite
  • 60g (about 3) egg yolks
  • 25g red wine vinegar
  • 200g smoked bacon
  • 200g ewe’s or goat’s cheese curd

Directions

  1. Fire up the BBQ or set your oven to 200C/fan 180C/gas 6 and get ready for some delicious cooking! Generously season a large pot of water with four pinches of salt. Once it boils, add in the cabbage and let it simmer for half a minute.
  2. Take the cabbage, pat it dry with a kitchen towel, and place on your hot BBQ. Turn every few minutes until its outsides are blackened in spots. Wrap up your creation in foil to continue cooking over coals for even heating all around – this will ensure that the cabbage is cooked through!
  3. For an alternate technique, heat up a non-stick frying pan over high and lightly coat with oil. Sauté the cabbage for about 5 minutes until it is charred on all sides. Then transfer to a baking sheet and cover with foil before placing in the oven for 10 additional minutes so that it’s cooked through properly.
  4. Leave your cabbage to cool while you concoct the dressing. Combine Marmite, egg yolks and vinegar until smooth, then bit by bit add oil while whisking until it’s thick and creamy. Whisk in 3-4 tablespoons of cold water so that your sauce has a drizzleable texture.
  5. Cut the bacon into small cubes of ½ cm. Heat a bit of oil in a pan set over high heat and fry the bacon for 5-10 minutes, stirring until it is nice and crisp. Place on a plate lined with kitchen paper to allow any excess fat to be absorbed, then enjoy!
  6. Mix the curd with vigor until it is creamy and soft. Peel off any dark outer leaves from the cabbage as you remove it from its foil wrapping.
  7. Adorn each layer of cabbage with dollops or ribbons of curd, generously sprinkling in bacon bits for an added crunchy texture. Lastly, drizzle a flavorful dressing over your masterpiece before serving to your guests!
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It’s time to bring out the grill and get cooking.