Cooking with FIRE

By Simon  , , , , , ,   ,

July 10, 2013

For Her .... Playing with FIRE

  • Prep: 1 hr
  • Cook: 1 hr 30 mins
  • Yields: 4 Medium

Ingredients

400 Grams Pork

100 Grams Smoked streaky bacon

1/2 Medium Red onion

4 Cloves Garlic

1 tsp Smoked paprika

2 tsp Fennel seeds

1 Medium Lemon zest

1/2 tsp Sea salt

Scattering Black pepper

Splash Sunflower oil

1 Medium Chicken

Splash Oil

2 tsp Dried tarragon

12 Medium Bulbs of garlic

1 Bunch fresh tarragon

1 small Pinch Saffron threads

2 Medium Roast and skinned peppers

1 Large Egg yolk

150 ml Olive oil

1/4 Splash Juice of lemon

1 Cloves Garlic

1 Pinch Cayenne pepper

Scattering Salt & black pepper

Directions

You will need a large BBQ with a lid !  Light your charcoal and once the coals are hot and glowing move them to one side. The art here is to keep topping up the BBQ with more charcoal to maintain a nice long healthy heat throughout the cooking process.....

PORK & FENNEL BURGERS.....Best made in advance and keep chilled and covered in the fridge

If you've bought your minced pork- add the remaining burger ingredients and mix together well then wet your hands and shape into burgers.

Or if making your own porky mince - chill the pork and bacon in the freezer for an hour then mix with the seasonings. Using a mincer or food processor mince the meat. Wet your hands and then shape into burgers.

Tip: make an indentation in the middle on one side of each burger to stop them bulging when they cook!

Rub the burgers with oil and barbecue until seared on both sides. Move them to a lower heat and turn occasionally until cooked through- you don't want pink pork but you don't want it to dry out! When they're ready to be served, warm the buns over the barbecue and serve with red pepper mayonnaise, fennel and  mixed leaves ENJOY!

 

TARRAGON & ROASTED GARLIC CHICKEN

Massage the tarragon and oil into the chicken sticking some oiled tarragon sprigs and a few garlic bulbs smashed  inside the bird too.  Place in a bbq roasting tin with the remaining garlic bulbs spread around it. Place in the centre of a BBQ with the lid on to roast turning occasionally .... ( Roasting time as per your butcher's instruction )

 

RED PEPPER MAYONNAISE

Place the saffron threads in a small cup and add 1 tbsp of hot water. Blitz the peppers in a blender or food processor until they are a smooth purée. Crack the egg yolk into a mixing bowl and whisk until smooth..... Then, whisking constantly, gradually add the oil (drop by drop) until the mixture begins to thicken. When you've used half the oil, whisk in the saffron liquid and lemon juice and continue to add in the rest of the oil. Stir in the pepper purée, the smashed and chopped garlic and cayenne until it is all well combined,  season to taste and chill (not you the mayo) well it could be a great time to crack open an iced cold beer or cider !!!!

 

LITTLE BRUS

Simply slice and toast the ciabatta loaf, rub in the smashed garlic, then place an abundance of tomatoes, onion and basil on each toast and season with salt and black pepper

Tip: leave this until your barby is almost done!

 

APPLE SALAD WITH FENNEL

Simply make a lovely salad with all the leaves, apples and sprigs of fennel and a ton of love and keep chilled

 

Checklist- With the chicken 20 minutes to go, your mayo, salad and brus should be all ready and your burgers should be ready to go on the BBQ.

So it's all ready for her , Set the scene.... the table or blanket on the grass , warmed plates, napkins, candles, a little background music and the drinks are iced and ready.  Serve your feast on funky plates or boards and throw some more charcoal on the BBQ -  pull it near to keep her warm as you enjoy the sun going down together with a big smiling heart !!!! ...... and dudes...... remember tidy up as you move along.

 

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