Category Archives: BBQ

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Batch10 Bourbon Bacon Bun Brunch with BBQ Sauce

B10-leftver-roll-webBatch10 Bourbon Bacon Bun Brunch with BBQ Sauce

2tbsp B10 bacon onion jam
Recipe – http://www.tasteofhome.co.nz/batch-10-bourbon-bacon-jam/
½ cup B10 barbecue sauce, divided
Recipe – http://www.tasteofhome.co.nz/batch10-honey-bourbon-bbq-sauce/ 

2 cloves garlic, chopped fine
2 red onions, sliced thinly
2 red peppers, sliced thinly
2 green peppers, sliced thinly
2 yellow peppers, sliced thinly
½ cup ginger beer (or beer of choice)
1tbsp butter, more or less to taste
Salt and pepper to taste
6 pork and fennel sausages, casings removed and lightly diced
Chopped Italian parsley, if desired
rolls or soft buns of choice

Slice up all the vegetables and set aside.

Add a splash of oil in a large, heavy based skillet and over a medium to high heat brown off the sausage meat breaking it up as it cooks.  When it is ¾ brown add the B10 bacon jam, garlic and combine. Cook for another 10 minutes and once the meat is cooked remove to a bowl saving the juices in the skillet. Place the bowl in a warm oven

Add additional oil if needed, add vegetables and soften them over a medium heat, about 10 minutes. Add the ginger beer, butter, and mix to combine. Season with salt and pepper to taste. Simmer to reduce the liquids by 1/3.

Add the B10 BBQ sauce and combine. Continue to simmer for another 10 minutes.

Lightly toast you buns under the grill in your oven for 1 to 2 minutes to warm then up and give them a bit of colour.

Scoop some of the meat into the base of the buns and top with vegetable. Drizzle with remaining barbecue sauce and dress with some parsley over top of each one.

Batch10 Bourbon Beef Bean Chilli

B10-Chilli-Bn-web
b10-with-honey-200x300
1/3 cup Batch10 Honey Bourbon
1 cup chopped onion
2 cloves garlic, crushed
1 cup each diced celery and corn kernels
400g beef mince
200g diced bacon
1 tablespoon chili powder
½ teaspoon crushed red pepper
2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves
1 teaspoon ground cumin
½ teaspoon salt
2 tablespoons brown sugar
1 can diced or crushed tomatoes, undrained
1 cup tomato sauce
1 can red kidney beans, undrained and rinsed

In a medium sized saucepan, brown off the mince and remove from heat. Drain off the liquid and place in a bowl.

In the same saucepan heat the oil and add the onion and stir over medium heat. Once its has started to soften, about 5 minutes add the bacon and garlic. Combine and cook for a further 3-4 minutes stirring occasionally.

Add and stir the chili powder, celery, corn, oregano, cumin, salt, and red pepper flakes. Cook for another minute or two.

Pour in bourbon to deglaze pan. Use bourbon to scrape up any bits stuck to pan.

Add tomatoes, tomato sauce and brown sugar to pot. Heat the mixture to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid and slowly simmer for 1 hour, stirring occasionally.

Stir in the beans and increase the heat to boiling. Once the mixture is boiling, reduce heat just enough so the mixture bubbles gently. Cook uncovered about another 10 minutes, stirring occasionally until desired thickness.

For additional heat add some fresh dices chilli. Serve with chips, chives, sour cream or grated cheese.

Batch10 Honey Bourbon BBQ Sauce

BTCH10-Sauce-web IMG_20170505_0943013/4 cup (190ml) Batch10 Honey Bourbon

1/2 onion, minced fine (grating the onion works well)

4 cloves garlic, minced

2 cups tomato sauce

1/4 cup tomato paste

1/3 cup (80ml) cider vinegar

1/4 cup (60ml) Worcestershire sauce

1/2 teaspoon ground black pepper

1/2 tablespoon salt

1/2 cup (110g) packed brown sugar

1/3 teaspoon Tabasco sauce, or to taste

In a large saucepan over medium heat on your stove combine the onion, garlic and Batch10.

Simmer for 10 minutes or until onion is soft and translucent. Add the pepper, salt, tomato sauce, tomato paste, vinegar, Worcestershire sauce, brown sugar and Tabasco sauce.

Bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Run sauce through a strainer or blitz with a stick blender for a smooth sauce.

Bottle in sterilized class and store in fridge.

BBQ Mexican Chicken Wraps

Chk-Wrp-webI cook this recipe and then slice the chicken and make wraps. Yummy and full of flavour.

4 – 6 chicken legs separated into thighs and drumsticks
Half cup of extra virgin olive oil
½ onion, peeled and finely chopped
4 cloves garlic, peeled and crushed
Juice of half a lemon
Splash of wine vinegar
1 teaspoon sugar
¼ teaspoon ground cumin
¼ teaspoon chopped dried chilli
½ teaspoon paprika
½ teaspoon pepper
½ teaspoon salt

Method

In a medium sized bowl mix all of the herbs and spices together.

Add the sugar, lemon juice, onion, garlic, vinegar and olive oil, mix well. If it’s a little dry add a little white wine and mix.

Add the chicken and ensure a good covering. Leave to marinade in the fridge for at least 2 hours.

Pre-heat your BBQ (Grill) to medium.

Bring chicken to room temperature and BBQ (Grill) for around 20 – 30 minutes turning once after 15 minutes until cooked through.

Sicilian Tomato Sauce with a Horopito Twist

sicilian-tomate-sauce1Nothing beats a good home-made tomato sauce and the smell in the kitchen as it’s cooking is just fantastic.

In this recipe I have added native Horopito leaf that have been ground and added to natural salt and other seasonings.New Zealand Horopito brings a wonderful finish to sauces, slow cooking, marinades, roasted meats and vegetables, wild game, seafood and lots more.

You can use this as a base on pizza, with meatballs, as a dipping sauce and in your general cooking.

Ingredients

1 tsp Rhayne Horopito Wild Herb Seasoning, split into ½ tsp lots
800g (2lb) can of crushed tomatoes
1 medium–large onion, diced
13465967_1042309265856270_989460586271929302_n2 tbsp extra virgin olive oil
3–5 cloves garlic, crushed with the flat of a knife and sliced thinly
1 cup chopped fresh basil
¼ cup chopped fresh rosemary
¼ cup chopped fresh oregano
½ cup red wine
4 bay leaves
1 cup chicken or vegetable stock
sea salt and freshly ground black pepper to taste
200g (4oz) tomato puree
½ cup fresh Italian parsley

Method

Sauté onion in olive oil and simmer over low heat, covered, for 10 minutes. Add the garlic, basil, rosemary and oregano and simmer, covered, for another 5 minutes or so. Uncover and add wine and bay leaves.

Continue simmering until the mixture has reduced by about half. This should take about 30–45 minutes.

Add tomatoes, chicken/vegetable stock, ½ tsp Rhayne Horopito Wild Herb Seasoning, purée and simmer for 1 hour. You can reduce the sauce further and intensify the flavour by simmering over a low heat for another 2 hours. I have let the sauce simmer for up to 4 hours when I want to develop the taste.

When ready, remove the pot from the heat and taste. Season with the other ½ of the Horopito Wild Herb Seasoning to taste and serve with fresh chopped Italian parsley can be added at the end.

Tip: If you want to turn this sauce into a base that is great for pizzas, add 10–12 sliced olives (don’t forget to remove the pips) and 1 tbsp capers in the last 15–30 minutes of simmering.

Bourbon Bacon Jam

2016-bc-jam-webFor my bacon jam I select bacon that has a low fat level. I love to make it with dry cured, smoked bacon. During the cooking of the bacon remove as much of the oils released from the bacon and set this aside. I treat it like duck fat, wonderful for roasted vegies.

Ingredients

600g bacon, fat trimmed off, sliced into small pieces
2 cups of shallots, finely chopped
2 cups red onion, finely chopped
4 garlic cloves, finely chopped
1 teaspoon chili powder
½ teaspoon smoked paprika
½ cup Bourbon (125ml)
½ cup honey
¼ cup balsamic vinegar

Cook the bacon pieces in batches to allow for it to cook properly without being too crispy. Cook over medium heat until  brown. Transfer to paper towels to drain excess fat off.

Pulse your shallots and onions in the food processor or cut them by hand.

Leave about 1 to 2 tablespoons of the fat in one of the pan. Add shallot and onion to the pan, cook over medium heat until they start to caramelize. Add the garlic and cook for about one more minute.

Add the chili powder and smoked paprika, stir to combine.

Increase heat to high and add the bourbon (carefully) and honey. Bring to a boil, stir and scrape the pan so all the little bacon bits comes loose. Continue boiling for about 2 to 3 minutes.

Add vinegar and continue to boil for about another 3 minutes.

Using a sharp knife cut the bacon into small pieces. You can also tear it by hand so it looks more rustic, not too perfect.

Add the bacon into the pan, reduce heat to low and simmer for about 10 minutes, the mixture will thicken.

Turn off the heat and using a teaspoon remove any excess fat off the bacon jam. 

Now you have two options, you can pop the mixture into a food processor and pulse until it breaks down more. Or you can leave it chunky, your choice.

Transfer to jars, seal and store in the fridge.

Honey Turmeric Chicken Skewers

chicken-skewersServes 4

Ingredients

6 chicken thighs cubed, deboned, skin-on
2 cloves garlic, minced
2 tbsps fresh lemon juice
2 tbsps honey
½ tsp cumin
Scant 3/4 tsp turmeric powder
Pinch of cayenne pepper
Salt and pepper to season
1 tbsp oil of choice
8 bamboo skewers
Method

In a medium sized bowl add the garlic, honey, lemon juice, spices, pepper and salt. Combine well and then add the chicken and turn to cover all the chicken pieces. Cover and rest in fridge for 2 hours.

Soak bamboo skewers in water for 1 hour. About 30 minutes before heating the grill, remove the chicken from the fridge and let sit at room temperature.

Thread the chicken on the skewers, packing tightly together. Grill on bbq over medium heat, turning occasionally until cooked through, about 10 to 15 minutes.

Roasted Chicken Legs with Honey and Curry Glaze

Curry-honey-legs-webIngredients 

6-8 chicken legs

4 tbsp Honey (1/3 cup)

Juice ½ lemon

3 pealed cloves of garlic

1 tbsp curry powder

Salt and pepper 

Method

Preheat oven to 175C. (350 F) 

Mix the curry, garlic, lemon juice and honey into a paste.  

Pat the chicken legs dry and then season with salt and pepper. 

Baste the chicken legs all over with the honey-curry mixture. Place in a baking tray  in the oven and cook for 20 minutes and baste again.

Cook for another 20-30 minutes till the legs are cooked through. 

Once cooked cover with foil and rest for 10. 

I love to serve these on a bed of homemade red cabbage slaw as a brunch.

Tangy Chicken Nibbles with Blue Cheese Dip

A great starter and one that I have been making for years and love with a passion. If blue cheese is not something you like use a fine grated strong cheese in its place.  

Ingredients

1kg chicken wings or chicken nibbles

3 tsp paprikaTangy-Chicken-Wings-web

2 tsp coarsely ground black pepper

1 tsp sea salt

½ tsp cayenne pepper

1 tbsp fresh thyme leaves

Tangy Chicken Wing Sauce

1 tbsp of good olive oil

5 tbsp tomato sauce of choice

2 tbsp honey

1 tbsp Tabasco

1 teasp. Dijon style mustard

Juice of ½ a lemon

Blue Cheese Dip

75g blue cheese, mashed

100ml Greek style natural yoghurt

Cut the wing tips off each chicken wing and discard.  Then cut each wing in half through the main joint.  In a large bowl mix together the paprika, black pepper, salt, cayenne pepper and fresh thyme.  Add in the chicken wings and toss until coated the spices.

Heat the oven to 200˚C (400˚F).

Mix together the tomato sauce, oil, honey, Tabasco, mustard and lemon juice.

Cover and rest for 30 minutes and then add the sauce and mix well to coat evenly.

Line a large roasting tin with tin foil then spread the wings over the foil.  Place in the preheated oven and cook for 30 minutes, turning the wings half way through.

Mix the blue cheese into the yoghurt and serve with the wings, celery sticks and a green salad.

Sweet Balsamic Caramelized Onions

Sweet-Bals-Caramelised-OnioCaramelized onions are an easy and inexpensive addition to so many meals and can be made ahead of time. This recipe offers a sweet and slightly herby flavour without the addition of additional sugar using two ingredients that I love.

Makes about 1½ cups

Ingredients

⅓ cup Brookfarm Macadamia Oil (or good olive oil)

2 large onions

1 red onion

1 tsp dried thyme

1 tsp salt

2 tbsp Jomei’s Sweet Balsamic Reduction

Method

Slice the onions in half, then slice very thin.

Heat the Brookfarm Macadamia Oil in a large skillet over medium heat.

Add the onions and season with salt. Stir constantly until the liquid evaporates from the onions. You must stir so the onions don’t steam in their own juices otherwise they will not caramelize. This takes about 15 minutes.

Reduce the heat to a medium low, add the thyme and Jomei’s Sweet Balsamic Reduction, stir well and cook an additional 20-25 minutes, stirring frequently, until the onions are a rich golden brown.

Scale this recipe to your own needs. I double this and cook in a larger skillet making as many batches as required.

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