Tag Archives: bbq

Pulled Pork Burger with Leerdammer Recipe

Posted on by Abi

LeerdammerpulledporkIt’s finally starting to feel like summer and with lazy weekends on the horizon that means it’s time to dust off the BBQ and get cooking! That’s no excuse to be boring though, try out this yummy Pulled Pork Burger with Leerdammer Recipe created by those clever chaps as Leerdammer and you’re sure to delight your friends and family.

 

What You’ll Need

1.6-2kg rolled joint of pork shoulder

2 tsp smoked paprika, 1 tsp mustard powder

1 tbsp wholegrain mustard

Salt and freshly ground black pepper

4 tbsp HP BBQ sauce, 4 tbsp tomato puree

2 tbsp muscovado sugar

1 tbsp cider or wine vinegar

6 brioche rolls

Coleslaw, to serve

6 slices Leerdammer Toastie & Burger slices

Method:

Serves: 6 Prep: 20 mins | Cooking: 5 hrs Method: Preheat the oven to 150°C, fan oven 130°C, Gas Mark 2.

Mix together the paprika, mustard powder and wholegrain mustard with 2 tbsp water and 1 tsp of salt and black pepper. Rub over the pork, then place it into a roasting tin, adding 400ml water. Cover with foil and slow-roast for 4½-5 hours. Prepare ahead up to this point 1-2 days before needed. Keep covered and refrigerated.

Preheat the barbecue. Mix together the HP BBQ sauce with tomato puree, sugar and vinegar. Brush over the meat. Barbecue the pork for two minutes on all sides until nicely browned. Alternatively, roast for 20-30 minutes at 200°C, fan oven 180°C, Gas Mark 6.

To serve, use two forks to pull the tender meat into nice chunky pieces.

Lightly barbecue or toast the rolls, pop in coleslaw and fill with the pork. op each one with a slice of Leerdammer Toastie & Burger.

On the side: or the coleslaw, finely slice g white cabbage and mi in  grated carrot and two finely chopped spring onions. Toss everything together in a 3-4 tbsp natural yogurt or mayonnaise. Just before serving, grate in an eating apple and add a squeeze of lemon juice.

 

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Homemade BBQ Burger Recipe!

Posted on by Abi

Have you ever fancied making your own burgers? If you have or even if you haven’t we’re here to help you out. My husband makes the best burgers, they’re full of flavour and perfect for throwing on the BBQ.

What You’ll Need

400g Minced Beef

8 Beef Sausages (Aprrox 400g-500g)

1 Green Pepper

1/2 Red Onion

Pinch of  Sage

Pinch of Basil

Pinch of Cumin

1 TSP Fennel Seeds

Step 1

Finely chop the red onion and green pepper in a food processor. Then place in a large bowl. Slice open the skins of the sausages and add the meat to your bowl.

Step 2

Add in the minced beef, sage, basil, cumin and fennel seeds. Combine the mixture by squeezing it together with your hands. Keep squeezing until everything is evenly mixed.

Step 3

Now we need to flatten and shape our burger mixture. Take some of the mixture and place on a clean surface or meat board. Flatten to about 1cm thick and use a large round cutter to cut into burgers. You can also mould them into shape with your hands. Repeat until all the mixture is used up.

Then either grill or place on the BBQ. They take approx 15-20 mins to cook with occasional turning.

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Honey & Mustard BBQ Chicken Marinade Recipe

Posted on by Abi

As Bank Holiday Monday approaches it’s a safe bet that many of us will be hoping for sunshine so we can break out the BBQ. But why settle for cooking meat straight from the packet, how about livening it up with sauces and marinades. Today I’m going to share a gorgeous Honey & Mustard Chicken Marinade that was given to me by the good folks at Rachel’s Organics.

What You’ll Need

Large bunch of flat leaf parsley

2 garlic cloves

1tsp ground cumin

1tsp ground coriander

1 red chill, de-seeded

2 tbsp whole grain mustard

2 tbsp clear honey

4 tbsp Rachel’s Greek Style Honey Bio Live Yogurt

Olive oil

1 jointed chicken 1.5kg or 800g of chicken portions

Step 1

To make the marinade place all the ingredients except the yogurt and oil into a food processor and blitz until smooth.  With the motor still running add the yogurt and a swig of olive oil and pulse briefly.

Step 2

Pour the marinade over the chicken pieces and leave to marinade for at least ½ hour or overnight in the fridge.

Step 3

Pre-heat the barbeque or grill on high. Cook one side and then the other until golden. Check the chicken is cooked all the way through and then serve with lemon wedges.

Note. This recipe works very well with either Chicken Drumsticks or pieces threaded onto a kebab stick as we did here.

For more yummy recipes, make sure to visit Rachel’s Organics online.

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