Large Bunch Flat Leaf Parsley
4/5 garlic cloves, peeled
Sea Salt (1 tea spoon)
Fresh Cracked Pepper (1/2 table spoon)
½ teaspoon chilli flakes (optional but doesn’t make it too hot)
Large bunch Fresh Oregano (1 table spoon of dried if fresh not available)
2 table spoons of finely chopped shallot (or white onion)
3 table spoons sherry wine vinegar or red wine vinegar
3 table spoons lemon juice (Fresh)
Add salt to parsley, garlic, oregano, onion and chop finely with a sharp knife.
Once finely chopped, combine pepper, chilli flakes, vinegar and lemon juice and mix well.
Leave to marry for a couple of hours
500g average weight per steak (serves 2)
Sea salt (not table salt!)
Smear the steaks with the Chimichurri deliciousness and let them hang out in the fridge overnight or up to 2 hours in the fridge
Preheat the griddle. Rub most of the Chimichurri off the steaks and season with salt
When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill.
Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing.
Mix spices together in a bowl and roll chunks of Banana into the spices.
Wrap Banana with rashes of bacon. Secure with a toothpick if required.
With a brush, brush the maple syrup across the bacon giving it a sticky finish.
Cook on BBQ for 5 minutes on each side or until the bacon is crispy.
1 can baked beans
100ml your favourite BBQ sauce
1 tsp smoked paprika
1 tsp American or Dijon mustard
1 tbp chopped white onion
2 tbsp smoked streaky bacon, roughly chopped
1 tsp butter
Salt and pepper to taste
Drain off half of the tomato juice from the can of beans
In an oven safe saucepan, sauté the bacon in some butter until crispy, then add the onions and cook until soft
Combine the paprika and mustard and cook out for 1 minute
Add the bbq sauce and season to taste
Cook on the hot until the beans begin to break up and get sticky
Place the saucepan onto the BBQ for 15-20mins
Take the saucepan off the BBQ and mix with a spoon. Serve hot.
15 jalapeño peppers (bear in mind that larger peppers are easier to stuff)
15 tsp cream cheese, room temperature
3 cloves garlic, minced
80g sun-dried tomatoes, finely chopped
1 tbsp Worcestershire sauce
1 tbsp fresh basil leaves, chopped
Flaked sea salt and pepper
15 rashers streaky bacon
In a bowl, combine the cream cheese, garlic, sun-dried tomatoes, Worcestershire sauce, basil and season with salt and pepper. Remember not to over season, given the saltiness that will be added from the grilled bacon.
Prepare the BBQ direct grilling
With a sharp knife, slice an opening down one side of each pepper, making sure you don’t slice it in half. If you or your guests can’t handle the heat, scoop out the seeds from the inside of the peppers, being careful not to break them apart.
Using a small spoon, fill each jalapeño with the cream cheese blend. Wrap the jalapeño pepper with 1 rasher of bacon so that the whole pepper is covered. Secure the bacon with toothpicks.
Oil the grill grate and place the peppers directly onto the grill. Cook for about 5 minutes, turning occasionally, or until the bacon is crisp and the cheese filling starts to melt. Serve immediately.