SHOP MEAT THERMOMETERS

SHOP MEAT THERMOMETERS

Recipe

DUTCH OVEN BRISKET

Category: Recipe

Ingredients

  • 3 lbs. brisket
  • 1/4 cup spicy mustard
  • 1.5 tbsp. brown sugar
  • 1/2 tbsp. smoked paprika
  • 1/2 tbsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. black pepper
  • 1 tsp. salt
  • 3/4 tsp. mustard powder
  • 1 cup chicken or beef broth

Directions

  1. Preheat your oven to 325 degrees Fahrenheit. Rub the mustard all over the brisket.
  2. In a small bowl, combine the sugar, paprika, garlic, onion, pepper, salt and mustard powder. Sprinkle the spice blend all over the brisket.
  3. Place the brisket in a dutch oven and cover it with the broth. Cover the pot and place it in the oven for 1 hour.
  4. After an hour, flip the brisket over and set your ThermoPro thermometer to 205-210 degrees Fahrenheit. We used a dual probe thermometer since our piece of brisket was long Place the probe into the thickest part of the meat and cover the pot. Place the pot back into the oven and allow it to braise until the desired temperature is reached on your ThermoPro thermometer. If you’d like, you can also remove the lid from the dutch oven along with the thermometer probes, increase your oven temperature to 375 degrees, and place the dutch oven back in the oven for 20 minutes or so to brown the top of the brisket and reduce the liquid in the pot.
  5. Allow the meat to cool slightly, then slice or shred the brisket. Pour the juices on top and serve with your favorite side (we love crispy paprika potatoes).
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Barbecued banoffee splits

Category: Recipe

Ingredients

  • 40g butter , softened
  • 50g light brown soft sugar
  • ½ tsp vanilla extract
  • 6 small ripe bananas , unpeeled
  • chopped pecans , ice cream, whipped cream or yogurt, to serve

Directions

  1. In a bowl, mix together the butter, sugar and vanilla extract. Using a knife, carefully split open each banana length-wise without cutting all the way through. Then, take a spoonful of the butter mixture and spread it into each cut you made in the bananas. Next, place each banana on its own large piece of foil with the split side facing up.
  2. Finally, fold over the edges of each sheet of foil to seal everything inside like little packets make sure there are no holes or openings! You can prepare these ahead of time by keeping them in the fridge until you’re ready to cook them.
  3. Place the chicken on a barbecue, cover with the lid, and cook for 15 minutes on low heat or until the coals are grey. Turn once during cooking.
  4. Unwrap the parcels and reserve any contained sauce. Place them on plates, top with pecans, then drizzle reserved sauce over each parcel. Serve alongside a scoop of ice cream, whipped cream or yogurt.
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Chickpea & coriander burgers

Category: Recipe

Ingredients

  • 400g can chickpeas, drained
  • zest 1 lemon, plus juice ½
  • 1 tsp ground cumin
  • small bunch coriander, chopped
  • 1 egg
  • 100g fresh breadcrumbs
  • 1 medium red onion, ½ diced, ½ sliced
  • 1 tbsp olive oil
  • 4 small wholemeal buns
  • 1 large tomato, sliced, ½ cucumber, sliced and chilli sauce, to serve

Directions

  1. Whiz the chickpeas, lemon zest and juice, cumin, half of the coriander, egg and a few spices in a food processor. Transfer to a mixing dish and combine with 80g of the breadcrumbs and the sliced onions. Make 4 burgers out of it by pressing 80g of breadcrumbs onto each side.
  2. In a frying pan, heat the oil until it is hot. Then, for 4 minutes cook each side of the burger on medium heat so they will not burn. Once they are done, put a slice of tomato, the burger , some red onion slices, cucumber slices and chili sauce on each of the whole meal buns. There you go! An easy, delicious and healthy meal that is perfect for summer! Just make sure to enjoy it with some good company.
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Pineapple & pork skewers

Category: Recipe

Ingredients

  • 400g pork fillet
  • 4 tbsp light muscovado sugar
  • 60ml cider vinegar
  • 1 tsp fish sauce
  • ½ small pineapple , peeled, cored and cut into chunks
  • 1 green pepper , deseeded and cut into squares
  • 4 spring onions , trimmed and cut into 4 equal lengths
  • small bunch coriander , chopped
  • cooked rice or pitta, to serve

Directions

  1. Cut the pork into cubes and set aside. In a pan, heat sugar and vinegar over low heat until sugar melts. Add fish sauce and mix well. Remove from heat and cool slightly. Tip in the pork cubes and mix well so that all of them are covered in sauce
  2. Before cooking, make sure to heat the barbecue. If you’re using coals, wait until they turn white. For indoor cooking, use a griddle pan instead. To prepare the skewers, alternate pieces of pork with pineapple, red pepper and spring onion.
  3. The easiest method to do this is to use a cast iron grill pan, but you may also barbecue or griddle the skewers for 3-4 minutes each side (you may need to cook them for longer if griddling). After that, sprinkle with coriander, if desired. Serve with rice or wrap in pitta breads.
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Chipotle chicken & slaw

Category: Recipe

Ingredients

  • 1 tbsp rapeseed oil
  • 2 tbsp chipotle paste
  • 1½ tbsp honey
  • 8 chicken drumsticks
  • 1 lime , zested and juiced
  • 1 small avocado , stoned
  • 2 tbsp fat-free Greek yogurt
  • 125g each red and white cabbage , both shredded
  • 1 large carrot , cut into matchsticks
  • 3 spring onions , sliced
  • 4 corn on the cobs , steamed, to serve (optional)

Directions

  1. Preheat the oven to 200°C/180°C fan/gas 6. In a large mixing bowl, combine the oil, chipotle paste, and honey. Add the chicken and toss to coat before spreading out on a non-stick baking sheet. Roast for 30 minutes, turning halfway through.
  2. Put the zest and juice, avocado flesh, yogurt, and a sprinkling of salt in a blender. Toss the slaw with the cabbage, carrot, and spring onion to combine in a large bowl.
  3. Serve the drumsticks alongside the slaw and steamed corn.
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Mexican corn on the cob

Category: Recipe

Ingredients

  • 4 corn cobs
  • 100g butter , softened
  • zest 1 lime
  • 2 tsp chopped fresh chilli or 1 tsp chilli powder
  • lime wedges, to serve

Directions

  1. Soak your corn in cold water for fifteen minutes. After, heat a griddle pan or barbecue until it is hot. Place the corn directly on the bars of the grill and cook for thirty to forty minutes while turning it regularly. The corn is done once it is tender and charred in spots.
  2. While the cobs are cooking, use a fork to mash together the butter with lime zest and chili. Once they’re done, add a dollop of flavored butter on top of each cob, then garnish with lime wedges to serve.
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Easy vegan burgers

Category: Recipe

Ingredients

  • 6 large sweet potatoes (about 1.5kg/3lb 5oz)
  • 2 tsp oil , plus extra for the trays
  • 2 red onions , finely chopped
  • 2 red chillies , finely chopped
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 340g can sweetcorn , drained
  • small bunch coriander , chopped
  • 200g polenta
  • buns , salsa, onion and salad leaves, to serve

Directions

  1. Set your oven to 200C/180C fan/gas 6. Use a fork to pierce the potato skins, and then place them on a baking tray. Bake for 45 minutes or until they are soft all the way through. Remove from oven and let cool. While those are cooking, heat oil in a small pan over medium-high heat Add onions and chilies cook for 8-10 minutes or until both items are soft throughout. Let that mixture cool as well.
  2. Add the potatoes, chilli onions, sweetcorn, coriander and half the polenta to a bowl. Using your hands mix together with some spices until smooth then shape into 10 burgers; they will be quite soft. Carefully dip each burger into remaining polenta before dusting off any excess cornmeal. Place them on oiled baking trays then chilling for at least 30 mins or you can wrap and freeze them now.
  3. Place the barbecue on low. When the flames have died down, place a large, well-oiled non-stick frying pan or a sturdy baking tray over the bars. Brown the burgers in a pan or on a tray for 10 minutes each side until golden brown. Alternatively, cook on oiled baking trays in an oven heated to 220°C/200°C fan/gas 7 for 15 minutes. Serve in buns with salsa, onion, and salad leaves as desired.
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Griddled vegetables with melting aubergines

Category: Recipe

Ingredients

  • 1 large aubergine
  • ½a lemon , zested and juiced
  • 3cloves of garlic , 1 crushed, 2 chopped
  • 2 tbsp chopped parsley , plus extra to serve
  • 1 tsp extra virgin olive oil , plus a little for drizzling
  • 4 tsp omega seed mix
  • 2 tsp thyme leaves
  • 1 tbsp rapeseed oil
  • 1 red pepper , deseeded and cut into quarters
  • 1 large onion , thickly sliced
  • 2 courgettes , sliced on the angle
  • 2 large tomatoes , each cut into 3 thick slices
  • 8 Kalamata olives , halved

Directions

  1. Cook the aubergine on a hot griddle or grill, turning frequently until soft all over and blistered, 8-10 minutes. Alternatively, if you have a gas stove, cook it straight over the heat. When it’s cool enough to handle, peel off the skin and cut the flesh into small pieces. In a mixing bowl, combine 1 chopped clove garlic, 1 tbsp parsley (1 clove), 1 tsp extra virgin olive oil (1 clove), and lemon zest and juice (1/2 a lemon). Add the aubergine and toss everything together. Season with salt, pepper and a little more olive oil, if needed.In another bowl, mix together 4 tsp omega seed mix (1 tbsp), 2 tsp thyme leaves (1 clove), 1 tbsp rapeseed oil (1 clove and the remaining garlic (2 cloves, chopped). Add the pepper, onion, courgette and tomato slices and toss everything together. Season with salt, pepper and a little more rapeseed oil, if needed. Grill or griddle the vegetables over a high heat for 2-3 minutes on each side until slightly charred.
  2. As the vegetables cook, mix together thyme, crushed garlic and rapeseed oil. Once mixed, toss with the cooking veggies, making sure to keep the onions in slices rather than breaking them into rings. Next, heat a large griddle pan to char the vegetables until they’re tender and marked with lines, the tomatoes will need less time than other veggies. Finally, pile everything onto plates along with aubergine purée and olives. Top it all off with a drizzle of extra olive oil, parsley, lemon zest and garlic .
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Spiced chicken kebabs with chopped salad & flatbreads

Category: Recipe

Ingredients

  • 200g Greek yogurt
  • ½ tsp ground cinnamon (optional)
  • 2 green cardamom pods, pods bashed and seeds finely ground (optional)
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • pinch of chilli flakes, or to taste
  • 2 garlic cloves, crushed
  • 1 lemon, zested and halved
  • 640g pack diced chicken thighs
  • 1 cucumber, peeled, ½ coarsely grated, ½ finely chopped
  • 1 Little Gem lettuce, thinly sliced
  • 4 flatbreads
  • hot sauce, to serve (optional)

Directions

  1. In a mixing dish, combine half of the yogurt with the spices, garlic, lemon zest, and ½ tsp salt. Add the chicken and stir to coat well. Cover and marinate in the fridge for at least 30 minutes or overnight.
  2. Pour the feta cheese, yogurt, and lemon juice into a blender. Combine the grated cucumber and remaining garlic in the blender with the yogurt and lemon juice to make a smooth gazpacho soup. Season with a pinch of salt and pepper after blending. Place in the fridge before serving
  3. Combine the chopped cucumber and lettuce, then add lemon juice from one of the halves. Season with salt to taste. Cut the remaining lemon half into quarters for later use. Set your grill to high or heat a large griddle pan on high.”
  4. Thread the marinated chicken pieces on metal skewers and cook under a hot grill or in a griddle pan for 10-12 minutes, turning frequently to ensure an even char and that it cooked through in places. Warm the flatbreads under the broiler or in a toaster oven.
  5. Serve the chicken in the flatbreads with the chopped salad and cucumber yogurt, if desired. Drizzle with hot sauce before serving, if desired.
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Sticky barbecue chicken

Category: Recipe

Ingredients

  • 4 chicken thighs and 4 chicken drumsticks, skin on

For the barbecue sauce

  • 1 tbsp soy sauce
  • 1 tbsp cider vinegar
  • 4 tbsp light brown soft sugar
  • 4 tbsp tomato ketchup
  • 75ml apple juice
  • 1 tbsp Dijon mustard

Directions

  1. Preheat oven to 180C/160C fan/gas 4. Place chicken in roasting tin, season well and cook for 40 mins or until done. Either continue with recipe or let cool and chill; this step can be completed up to two days ahead.
  2. To make the sauce, mix the ingredients in a pan and bring to a simmer. Cook until it thickens slightly and looks shiny. Use immediately or cool and store in the fridge. The sauce will last for up to one week.
  3. Set your barbecue to high heat until the coals are ashy white. Use a brush to generously cover each chicken piece with sauce before cooking them on each side for several minutes, or until they’re browned and sticky. Note that since the chicken is already cooked, you don’t have to worry about cooking it through; if you’d prefer to cook indoors,follow the same steps but grill on medium heat instead.
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It’s time to bring out the grill and get cooking.