Rump and Bone Marrow Burger

The ultimate beef burger! Minced rump steak and diced bone marrow strikes the perfect balance of lean to fat and delivers a great smack of rich beef flavour.

Best served with homemade Dijonnaise on a fresh brioche bun.

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Rump and Bone Marrow Burger
Serves 4-6

Ingredients: 1kg Minced Beef Rump (Twice Minced), 85g Bone Marrow (Finely Diced), 2 1/2tsp Sea Salt, Cracked Black Pepper

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Method:

1) Combine the minced rump with the bone marrow and sea salt. Gently fold the ingredients together with your hands being careful not to overwork.

2) Divide the mixture into 4 large or 6 small portions and gently press into patties.

3) Season each burger with cracked black pepper and grill in a grill pan or frying pan over a high heat for around 4 minutes each side or until cooked to your liking – ensuring a good crust is achieved. Once cooked remove from the pan and set aside to rest for a few minutes. You can then fry your brioche buns in the burger fat for a minute or so.

4) Serve the burgers on brioche buns with lettuce, sliced onion, tomato and homemade Dijonnaise.

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Enjoy!

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Thai Pork Skewers

These kebabs/skewers are packed full of rich umami flavour without the usual whack of chilli often found in Thai Cooking. Easy to prepare and cook, they would be a fantastic addition to a BBQ or can be grilled and served with noodles for an easy supper.

Served here with some diced chilli, tomato and lime, the skewers pair perfectly with a good squirt of Sriracha sauce!

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Thai Pork Skewers
Serves 4

Ingredients:
400g Pork Loin Steaks (Thinly Sliced then Sliced into Broad Strips)
3tbsp Fresh Coriander Stems & Leaves
2 Garlic Cloves
3/4tsp Cracked White Pepper
2tbsp Palm Sugar
2tsp Fish Sauce
3tbsp Vegetable Oil
1 1/2tbsp Soy Sauce (Gluten Free if Required)

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Method:

1) Place all of the ingredients (excluding the pork loin) into a spice blender or food processor and blend to a smooth paste.

2) Combine the pork with the marinade, cover and store in the fridge for at least 5 hours – preferably overnight.

3) Skewer the pork loin onto bamboo skewers (which have been soaked in water) or metal skewers.

4) Place the skewers under a very hot grill (ensuring the meat is close to the heat source) and grill for around 4 minutes each side or until cooked through. Alternatively cook on the BBQ.

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Enjoy!

Scallops with Rosemary and Lemon Salsa

I am having another scallop binge at the moment! This light and refreshing recipe works brilliantly on the BBQ – preparing everything in advance leaves you to get on with the grilling!

King scallops are wrapped in thin pancetta and threaded on rosemary skewers before being grilled over a high heat and served with a fresh and zingy lemon and cucumber salsa.

A fantastic starter which can easily be scaled up.

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Scallops with Rosemary and Lemon Salsa
Serves 4

Ingredients:

For the Scallops: 12 King Scallops (Roe and Skirt Removed), 4 Large Rosemary Stalks, 6 Slices Thin Pancetta (Halved), Cracked White Pepper, Sea Salt, Olive Oil

For the Salsa: Juice and Segments of 2 Large Lemons, 1/4 Cucumber (Seeded and Finely Chopped), 3 Spring Onions (Finely Sliced), 1 Red Chilli (Seeds Removed and Diced), 2tsp Caster Sugar, 1tbsp Olive Oil, Sea Salt

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Method:

1) Prepare the scallops by wrapping each in a half slice of pancetta. Skewer 3 scallops onto each rosemary stalk. Season each skewer with a little white pepper and sea salt and drizzle with olive oil. Cover and store in the fridge until ready to grill.

2) Prepare the salsa by combining all of the ingredients in a bowl – folding to combine. Season to taste with sea salt and a little extra lemon juice if required. Cover and store in the fridge until ready to serve.

3) Grill the scallops over a high heat for around 1-2 minutes each side – aim to achieve a slight char without overcooking the scallops.

4) Remove the scallops from the rosemary stalks and serve with the lemon salsa and a few rosemary leaves.

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Enjoy!

Chargrilled Pork Loin with Summer Salsa

A great dish for BBQ weather – marinaded pork loin chops are cooked on the chargrill over cherry wood chips and served with a zingy and aromatic tomato salsa.

The deep flavour imparted by the cherry smoke makes for tremendous tasting pork whilst the acidity of the salsa cuts through the charred fat.

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Chargrilled Pork Chops with Summer Salsa
Serves 4

Ingredients:

For the Chops: 4 Thick-Cut Pork Loin Chops, Reserved Juice from Salsa (See Below), Sea Salt, Black Pepper, Olive Oil

For the Salsa: 20 Cherry Tomatoes (Quartered), 1/2 Red Onion (Chopped), 1 Garlic Clove (Crushed), 2tbsp Chopped Basil, 1 1/2 tsp Dried Oregano, 4 tbsp Red Wine Vinegar, 4 tbsp Olive Oil, Sea Salt, Black Pepper

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Method:

1) Combine all of the salsa ingredients in a bowl. Allow to sit for 30 minutes then drain most of the liquid from the salsa.

2) Marinade the pork chops in the liquid from the salsa for 30 minutes.

3) Season the chops with salt and black pepper and cook on a chargrill over hot charcoal which has been sprinkled with soaked cherry wood chips. Baste with a little olive oil halfway through cooking.

4) When cooked, stack the pork on a colder part of the grill to rest for 5 minutes. Serve with the salsa.

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Enjoy!