bbq - alex mitchell butchers...the smell and taste of a sizzling bbq is hard to beat. whether...

Sizzling ideas for Summer

BBQ

The smell and taste of a sizzling BBQ is hard to beat. Whether you’re having an intimate BBQ with close friends and family or feeding the masses at a summer street party, it’s the perfect occasion to enjoy the great taste of Scotch Beef, Scotch Lamb and Specially Selected Pork.

Why not do your cooking outdoors, even if the weather isn’t perfect, cook out and eat in! Alternatively, use the grill then you can sizzle whatever the weather.

Here are some ideas and recipes for great tasting favourites that everyone will enjoy.

Great Grillers

Timings

Be Safe

Labelling

BARBECUE BASICS

Cuts that work best on the BBQ are those which work well when cooked quickly, like frying or grilling. The most popular cuts include steaks, chops, cubed meats for kebabs, mince for burgers and sausages.

Cooking times on BBQ’s can vary due to the charcoal, height of the grill from the coals plus the size and thickness of the cuts of meat. Keep checking your meat, if possible use a meat thermometer to check internal temperatures.

StEAkS & ChopSScotch Beef – fillet, sirloin, ribeye, rump, popeseye, T-bone and sirloin extra thin/ sandwich steak.

Scotch Lamb – loin chops, chump chops, leg steaks, gigot chops, cutlets.

Specially Selected Pork – loin chops (bone in or out), chump chops, fillet/tenderloin.

SkEwERSScotch Beef – good lean braising steak, topside, ribeye or sirloin.

Scotch Lamb – diced shoulder, diced leg.

Specially Selected Pork – diced shoulder, diced leg, fillet/tenderloin.

pRoCESSEdMinced Scotch Beef, Scotch Lamb or Specially Selected Pork all make for perfect burgers or sausages. You may want to make your own burger (see recipe) or buy pre-made burgers from your local butcher.

Wash your hands thoroughly before and after 1. handling raw meat.

If using charcoal, ensure it is very hot - grey and 2. powdery, before cooking.

Use separate utensils and plates for cooked and 3. raw meat.

Charred doesn’t mean well done – even if meat is 4. burnt on the outside, it might not be cooked inside. Cook food over a steady heat and always check it’s cooked in the centre and is piping hot.

BBQ’s can be dangerous – please take necessary 5. precautions to avoid burns, fires and food poisoning.

For more food hygiene information visit

www.food.gov.uk

Labelling provides your guarantee of the provenance, production methods and quality of the product you’re buying (from farm to plate). Whenever you see the Scotch Beef, Scotch Lamb and Specially Selected Pork labels, these guarantee that the products have been reared to very high standards of animal husbandry and welfare.

For more delicious recipe ideas visit:

www.speciallyselectedpork.co.uk

www.scotchbeefandlamb.com and

www.facebook.com/enjoyqualitymeat

RARE Seared outside, 2½ mins each side. 75% red centre. Internal temp: 30-51°C.

mEdIUm Seared outside, 4 mins each side. 25% pink centre. Internal temp: 63-68°C.

mEdIUm RARE Seared outside, 3-4 mins each side. 50% red centre. Internal temp: 57-63°C.

wEll donE 6 mins each side. 100% brown throughout. Internal temp: 77°C +.

Timings are approximate – based on 1 inch thick sirloin steak.

Note: For lamb and pork cooking times ask your butcher or visit www.scotchbeefandlamb.com or www.speciallyselected.co.uk

mEdIUm wEll 5 mins each side. Slight hint of pink. Internal temp: 72-77°C.

BURgERS For burgers that are about 2cm thick cook for 5-6 minutes on both sides. SAUSAgES For a medium to thick sausage cook for about 10-15 minutes turning regularly. SkEwERS Use even sized cubes of meat, cook for 15-20 minutes. Turn and brush with a marinade or oil until done to your liking. Rest the kebabs for at least 5 minutes before eating.

Barbecued, butterflied leg of lamb mEthod

Mix together all the marinade ingredients and set aside.1.

Lay the boned meat flat on a board and with a sharp knife slash 2. a criss-cross pattern, about 1 cm deep, into the flesh on both sides. This will make the heat from the barbecue coals penetrate the lamb and cook it more evenly. On the skin side of the meat make about 20 deep stabs and pop a sliver of garlic in each.

Place the meat into a self-seal freezer bag (you may need to fold 3. the lamb in half to do this) and pour in the marinade, making sure it comes into contact with all sides of the lamb. Carefully squeeze out as much air as possible and seal the bag. Place the bag in a tray to avoid any leaks and chill for at least 2 hours, ideally overnight.

Prepare the meat by draining off the marinade and patting it 4. dry with plenty of kitchen paper. Place the lamb on a metal tray and season well with salt and pepper.

Preheat the oven to 180°C, light the barbecue and when the 5. flames have died down and the coals are glowing, (but not too fiercely), place the lamb directly onto the rack over the hot coals. Turn it regularly so that it browns gradually and cook for about 30 minutes until lovely and brown but not too charred. Remove from the heat and place on an oven-proof tray. Pierce in the thickest part of the meat to test for doneness, the ideal is a lovely rose-pink with no blood running. You may need to transfer the lamb to the hot oven at this stage for about 15 to 20 minutes if it is still too rare.

IngREdIEntS2.4kg leg of Scotch Lamb, boned and butterflied (opened out flat, ask your butcher to do this for you) this gives you 2kg boned weight

4 cloves garlic, peeled and cut into slivers

For the marinade 1 red onion, peeled and sliced

150ml red wine

150ml olive oil

10 whole peppercorns

2 cloves garlic, peeled and squashed

2tsp dried oregano

1tsp dried mint

2 bay leaves

nUtRItIonKcal Fat Protein Carbohydrate Sugar Salt 527 39.7g 38.4g 1.7g 0.9g 0.3g

SERvES 10

pREp 10 mins (plus marinating)

Cook 50 mins

Marinades are a great way to keep meat moist and succulent by tenderising it. Rubs on meats before grilling can add spicy or smoky flavours while sauces and salsas are a tasty addition to have on the side.

The opportunities are endless; try experimenting with different flavour combinations to bring your BBQ to life or use one of the tried and tested recipes below.

SIdES & SAUCES

BBQ Sauce Marinade

Lemony Herb Rub

Mango Salsa

Great with all BBQ meat and vegetables

Serves: 4

Ingredients 350g ketchup 1 bay leaf 3tbsp Worcestershire sauce 1tbsp wholegrain mustard ½ tsp smoked paprika Dash of Tabasco Juice of 1 lemon Salt and pepper to season

Ideal for Scotch Lamb and Specially Selected Pork

Serves: 4

Ingredients 2 garlic cloves, crushed

2 tsp whole black peppercorns (or a mixture of red, green & black)

1tbsp sea salt flakes

2tsp each of chopped fresh rosemary and thyme

Grated zest of 2 lemons

Method In a pan, mix all the ingredients together. Heat until bubbling and simmer for 2 minutes. Check the seasoning.

Use as a marinade for your meat, brush on as you BBQ or add as a sauce on your burgers or sausages.

Method In a pestle and mortar (or with the end of a rolling pin), roughly crush the peppercorns. Stir in the remaining ingredients.

Press the rub onto meat, covering both sides. Leave at least 30 minutes before cooking covered in the fridge. If the rub isn’t sticking add a little oil to the meat to help it stick.

A deliciously cooling accompaniment to grilled meats

Serves: 4

Ingredients 1 large ripe mango 12 large radishes Juice of a lime 1tbsp olive oil

Peel one large ripe mango and slice the flesh away from the large stone; dice into small cubes. Dice 12 large radishes and add to the mango together with the juice of 1 lime and 1tbsp olive oil. Finely chop a handful of fresh coriander or parsley and stir into the salsa. Cover and chill.

Pork skewers with sage and applemEthod

Prepare the meat, apples and onions as above and 1. place in a bowl.

Combine all the ingredients for the marinade, (keep 2. some aside for brushing during cooking) pour it over the prepared meat etc, leave to marinate for 20 to 30 minutes, turning in the liquid now and again.

Pre-heat the grill or light the barbeque.3.

Thread the skewers with a chunk of meat, a slice of 4. onion,a sage leaf and a piece of apple; and so on until you’ve used up all the ingredients. Use the reserved marinade to brush over the kebabs as they cook.

Cook under a hot grill (or bbq) for about 15-20 5. minutes, turning regularly and brushing with the marinade or until done to your liking. Let the kebabs rest for 5 minutes or so before eating.

Serve with rice or in a warm baguette with mustard 6. and watercress.

IngREdIEntS450g Specially Selected Pork fillet, or lean shoulder, cut into 2cm slices

2 small Cox or Braeburn apples, cored and cut into wedges

2 small red onions, peeled, cut into quarters lengthwise, layers separated

12 sage leaves

For the marinade 3tbsp olive oil

2tbsp cider vinegar (or 6tbsp apple juice)

1 clove garlic peeled and crushed

2tsp dried oregano or mixed herbs

Salt and pepper

8 bamboo or metal skewers


SERvES 4pREp 10 - 15 mins

Cook 20 mins (plus 30 mins marinating)

Warm steak sandwichmEthod

Warm and crisp up the baguettes in an oven preheated to 1. 190°C for 5 minutes.

Trim any excess fat from the steak and season with a little 2. salt and pepper and rub with a cut clove of garlic if you wish.

Light the BBQ or preheat the grill. Sear the steak on each 3. side for about 4 minutes or to your liking (see timings), check it is cooked throughout. Rest the steak for 5 minutes before slicing into thin strips.

Split the baguettes almost through and spread each top 4. and bottom half with pesto, then a layer each of lettuce, tomato and onion, then steak slices, gherkin and cress and a final grind or two of black pepper and some mustard.

Eat while warm and juicy.5.


IngREdIEntS1x 250g Scotch Beef sirloin or rib-eye steak

2 small baguettes

Salt and pepper and garlic (optional)

4tsp basil pesto

½ Romain lettuce, shredded

1 large tomato, thinly sliced

1 small red onion, peeled and thinly sliced as possible

2 gherkins, thinly sliced

Handful of cress

Mustard to serve

SERvES 2pREp 5 mins

Cook 10-15 mins

Rather Special BurgermEthod

Start with the caramelized onions. Fry the onions in the oil 1. and butter over a gentle heat until transparent and soft (6 mins) then sprinkle on the salt and sugar and continue cooking, stirring from time to time until golden and sticky and beginning to crisp at the edges. Set aside.

Mix together all the burger ingredients and season. 2. Mixing them with your hands makes it easier. Shape into four burgers about 10- 12 cm diameter.

Light the BBQ or heat the grill to its hottest setting and 3. cook the burgers for 3-4 mins on each side for rare, 4-5 mins for medium and 5-6 minutes for well done.

Pop the split ciabatta buns under the grill to warm a little.4.

Load up the buns with a handful of salad leaves, a couple 5. of tomato slices, a burger and a tangle of onions.


IngREdIEntS600g coarsely ground ribeye of Scotch Beef

Small red onion, finely chopped

2tbsp chopped herbs such as parsley, chives, marjoram

4 Ciabatta buns, the olive ones are very good

For caramelized onions 3 medium red onions, peeled and thinly sliced

25g unsalted butter

2 tbsp olive oil

Pinch of salt

Pinch of sugar

To serve Mixed baby salad leaves

1 large tomato, cut into 8 slices

SERvES 4pREp 25 mins

Cook 30 mins

QM

2393

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12For detailed cooking times for beef, lamb and pork download our free “Perfect Steaks and Roasts” app for iPhone, iPod Touch and Android.

bbq - alex mitchell butchers...the smell and taste of a sizzling bbq is hard to beat. whether...

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