FOR THE GRILL
It’s time to char the grills and turn up the gas in preparation for National BBQ Week (4th-10th July 2022). Wilson, inhouse Chef at Robert Welch has crafted and collated three recipes to set your BBQ dining experience off with a spark.
BBQ LAMB BURGERS
INGREDIENTS & METHOD
Serves: 4
Prep time: 10 mins + 30 mins chill time
Cook time: 10 mins
500g organic lamb mince
1 small handful fresh mint, finely chopped
1 tbsp Dijon mustard
1 egg
1 garlic clove crushed
1 small shallot, finely chopped
handful of breadcrumbs
Sea salt & pepper to taste
1 tbsp olive oil
To serve and garnish
4 seeded brioche buns, halved and toasted
Mayonnaise
Rocket, watercress and spinach leaves
2 slices per burger of halloumi, grilled
1-2 pickles, thinly sliced
Tomato relish
500g organic lamb mince
1 small handful fresh mint, finely chopped
1 tbsp Dijon mustard
1 egg
1 garlic clove crushed
1 small shallot, finely chopped
handful of breadcrumbs
Sea salt & pepper to taste
1 tbsp olive oil
To serve and garnish
4 seeded brioche buns, halved and toasted
Mayonnaise
Rocket, watercress and spinach leaves
2 slices per burger of halloumi, grilled
1-2 pickles, thinly sliced
Tomato relish
500g organic lamb mince
1 small handful fresh mint, finely chopped
1 tbsp Dijon mustard
1 egg
1 garlic clove crushed
1 small shallot, finely chopped
handful of breadcrumbs
Sea salt & pepper to taste
1 tbsp olive oil
To serve and garnish
4 seeded brioche buns, halved and toasted
Mayonnaise
Rocket, watercress and spinach leaves
2 slices per burger of halloumi, grilled
1-2 pickles, thinly sliced
Tomato relish
1 - Line a baking tray with parchment.
2 - In a large bowl add all the ingredients except the olive oil. Mix to combine and break down the mince. Once thoroughly combined, separate into four equal parts and roll each into a ball, place on the baking tray and flatten to shape into a burger pattie. These will make large, thick burgers. Chill for 30 mins.
3 - Prepare your BBQ for direct cooking and preheat your barbecue to high!
4 - The BBQ grill should be brushed and oiled before it gets too hot to do this.
5 - Once high heat is achieved, place the burgers on the grill and arrange them with room for licking flames to catch the sides.
6 - BBQ for approx. 3 minutes, or until the bottoms are well coloured (you’re looking for some carbonisation as that’s all flavour).
7 - Using a spatula, gently flip the lamb burgers over. Tip: Never press the burgers with the spatula—you’ll force out the succulent juices and dripping fat onto hot coals or flame will cause too much fire and a smoky burnt taste.
8 - Cook the lamb burgers until cooked to taste. Approx. 5 minutes in total for rare, 7 minutes for medium-rare and 8 to 10 minutes for medium. Tip: To ensure thorough cooking, use a digital thermometer, do not rely on divine sense. The core should be 52°C for rare, 56°C for medium rare, 60°C for medium, and 70°C to be considered well done.
1 - Line a baking tray with parchment.
2 - In a large bowl add all the ingredients except the olive oil. Mix to combine and break down the mince. Once thoroughly combined, separate into four equal parts and roll each into a ball, place on the baking tray and flatten to shape into a burger pattie. These will make large, thick burgers. Chill for 30 mins.
3 - Prepare your BBQ for direct cooking and preheat your barbecue to high!
4 - The BBQ grill should be brushed and oiled before it gets too hot to do this.
5 - Once high heat is achieved, place the burgers on the grill and arrange them with room for licking flames to catch the sides.
6 - BBQ for approx. 3 minutes, or until the bottoms are well coloured (you’re looking for some carbonisation as that’s all flavour).
7 - Using a spatula, gently flip the lamb burgers over. Tip: Never press the burgers with the spatula—you’ll force out the succulent juices and dripping fat onto hot coals or flame will cause too much fire and a smoky burnt taste.
8 - Cook the lamb burgers until cooked to taste. Approx. 5 minutes in total for rare, 7 minutes for medium-rare and 8 to 10 minutes for medium. Tip: To ensure thorough cooking, use a digital thermometer, do not rely on divine sense. The core should be 52°C for rare, 56°C for medium rare, 60°C for medium, and 70°C to be considered well done.
1 - Line a baking tray with parchment.
2 - In a large bowl add all the ingredients except the olive oil. Mix to combine and break down the mince. Once thoroughly combined, separate into four equal parts and roll each into a ball, place on the baking tray and flatten to shape into a burger pattie. These will make large, thick burgers. Chill for 30 mins.
3 - Prepare your BBQ for direct cooking and preheat your barbecue to high!
4 - The BBQ grill should be brushed and oiled before it gets too hot to do this.
5 - Once high heat is achieved, place the burgers on the grill and arrange them with room for licking flames to catch the sides.
6 - BBQ for approx. 3 minutes, or until the bottoms are well coloured (you’re looking for some carbonisation as that’s all flavour).
7 - Using a spatula, gently flip the lamb burgers over. Tip: Never press the burgers with the spatula—you’ll force out the succulent juices and dripping fat onto hot coals or flame will cause too much fire and a smoky burnt taste.
8 - Cook the lamb burgers until cooked to taste. Approx. 5 minutes in total for rare, 7 minutes for medium-rare and 8 to 10 minutes for medium. Tip: To ensure thorough cooking, use a digital thermometer, do not rely on divine sense. The core should be 52°C for rare, 56°C for medium rare, 60°C for medium, and 70°C to be considered well done.
CORN ON THE COB WITH OLIVE OIL, PARMESAN & LEMON
CORN ON THE COB WITH OLIVE OIL, PARMESAN & LEMON
INGREDIENTS & METHOD
Serves: 4
Prep time: 10 mins
Cook time: 30 mins
4 fresh corn on the cob
2 tbsp good quality olive oil
1 lemon (juiced)
25g Parmesan (finely grated)
Sea salt & pepper to taste
4 fresh corn on the cob
2 tbsp good quality olive oil
1 lemon (juiced)
25g Parmesan (finely grated)
Sea salt & pepper to taste
4 fresh corn on the cob
2 tbsp good quality olive oil
1 lemon (juiced)
25g Parmesan (finely grated)
Sea salt & pepper to taste
1 - Using your pestle & mortar grind the Parmesan and olive oil to a paste and add lemon juice.
2 - Season to taste with salt & pepper.
3 - To cook your corn - wrap each corn cob in a double layer of aluminium foil. BBQ for approx. 30-35mins turning regularly until tender and slightly charred. If you like me love the blackened bits, simply unwrap them and throw directly on the barbecue for a few more mins.
4 - Drizzle your prepared dressing over cooked corn. Enjoy!
1 - Using your pestle & mortar grind the Parmesan and olive oil to a paste and add lemon juice.
2 - Season to taste with salt & pepper.
3 - To cook your corn - wrap each corn cob in a double layer of aluminium foil. BBQ for approx. 30-35mins turning regularly until tender and slightly charred. If you like me love the blackened bits, simply unwrap them and throw directly on the barbecue for a few more mins.
4 - Drizzle your prepared dressing over cooked corn. Enjoy!
1 - Using your pestle & mortar grind the Parmesan and olive oil to a paste and add lemon juice.
2 - Season to taste with salt & pepper.
3 - To cook your corn - wrap each corn cob in a double layer of aluminium foil. BBQ for approx. 30-35mins turning regularly until tender and slightly charred. If you like me love the blackened bits, simply unwrap them and throw directly on the barbecue for a few more mins.
4 - Drizzle your prepared dressing over cooked corn. Enjoy!
SALSA VERDE (PERFECT WITH STEAK)
INGREDIENTS & METHOD
Makes: 200ml
Prep time: 10 mins
One salt-packed whole anchovy * (or alternatively 2 anchovy fillets in oil) *spines removed (see below)
2 tablespoons salted capers
A clove of garlic
Approximately 100g or 1 bunch flat-leaf parsley
10 basil leaves
70ml Extra-Virgin olive oil
1 lemon (juiced)
Sea salt & pepper to taste
Tip: If you can get salted caper rather than capers in brine, go for it!
When using salt preserved products, rinse them first to remove excess salt and the soak in fresh water for 15mins, draining them on kitchen towel.
If needed: To remove anchovy spines from whole fish, start at the tail end and split the anchovy lengthwise, slowly pulling out the spine. You will be left with 2 fillets.
One salt-packed whole anchovy * (or alternatively 2 anchovy fillets in oil) *spines removed (see below)
2 tablespoons salted capers
A clove of garlic
Approximately 100g or 1 bunch flat-leaf parsley
10 basil leaves
70ml Extra-Virgin olive oil
1 lemon (juiced)
Sea salt & pepper to taste
Tip: If you can get salted caper rather than capers in brine, go for it!
When using salt preserved products, rinse them first to remove excess salt and the soak in fresh water for 15mins, draining them on kitchen towel.
If needed: To remove anchovy spines from whole fish, start at the tail end and split the anchovy lengthwise, slowly pulling out the spine. You will be left with 2 fillets.
One salt-packed whole anchovy * (or alternatively 2 anchovy fillets in oil) *spines removed (see below)
2 tablespoons salted capers
A clove of garlic
Approximately 100g or 1 bunch flat-leaf parsley
10 basil leaves
70ml Extra-Virgin olive oil
1 lemon (juiced)
Sea salt & pepper to taste
Tip: If you can get salted caper rather than capers in brine, go for it!
When using salt preserved products, rinse them first to remove excess salt and the soak in fresh water for 15mins, draining them on kitchen towel.
If needed: To remove anchovy spines from whole fish, start at the tail end and split the anchovy lengthwise, slowly pulling out the spine. You will be left with 2 fillets.
1 - Place the anchovy fillets, salted capers, and garlic in the pestle & mortar and grind until you have a smooth paste.
2 - Add the herbs and continue to grind and smash until resembles a paste, similar to pesto.
3 - Add Extra-Virgin olive oil and mix.
4 - Season with lemon juice, salt & pepper to taste.
5 - Splash over steak, chicken, fish, vegetables, potatoes, literally anything.
1 - Place the anchovy fillets, salted capers, and garlic in the pestle & mortar and grind until you have a smooth paste.
2 - Add the herbs and continue to grind and smash until resembles a paste, similar to pesto.
3 - Add Extra-Virgin olive oil and mix.
4 - Season with lemon juice, salt & pepper to taste.
5 - Splash over steak, chicken, fish, vegetables, potatoes, literally anything.
1 - Place the anchovy fillets, salted capers, and garlic in the pestle & mortar and grind until you have a smooth paste.
2 - Add the herbs and continue to grind and smash until resembles a paste, similar to pesto.
3 - Add Extra-Virgin olive oil and mix.
4 - Season with lemon juice, salt & pepper to taste.
5 - Splash over steak, chicken, fish, vegetables, potatoes, literally anything.
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