âDirtyâ BBQ ribeye roast recipe
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Putting food straight onto the embers of a burning fire is often called âdirtyâ. The food takes on the spirit of the wood or charcoal that is burning, so you need to use the best quality you can. Get the embers good and hot, either by burning down a hardwood fire to embers, or by getting some top-quality lump charcoal burning hot. Simply leave the food on the coals and allow a beautiful seared crust to form.
Recommended heat:Â Red-hot lump charcoal
Prep time: 10 minutes |
2 garlic cloves, peeled
Few glugs of olive oil
BBQ meatballs with tomato sauce recipe
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I love grilling something and then popping it in a cast-iron skillet or pan with some sauce â you get the smoke and sear of the direct heat, and can then add flavours with your choice of sauce. Here, the combination of cherrywood-smoked meatballs smothered with a tomato sauce and some cheese showcases this method at its best.
Prep time: 10 minutes |
Cooking time: 40 minutes
Recommended heat: Medium-hot grill, with a couple of chunks of cherrywood on the charcoal to create a nice smoke
SERVES
1kg minced beef
3 tbsp barbecue dry rub
4 tsp Worcestershire sauce
Spicy beef burgers recipe
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My spicy beef burgers are inspired by the classic meat koftas you find across the Middle East. The meat is flavoured with grated onion, parsley, black pepper and chilli. Thatâs it. The burgers donât have a binding agent, so cook them fast for the best results.
Prep time: 20 minutes |
Handful of finely chopped parsley leaves
2 tsp Turkish pepper flakes
1 tsp ground black pepper
500g minced beef, 20 per cent fat
1 tbsp olive oil
120g mayonnaise
1 tomato, finely sliced
METHOD
Preheat the oven to 200C/ 180C fan/gas mark 6.
Using the coarse side, grate the red onion and then squeeze out the excess moisture as best you can. I use my hands, but you can use paper towel. Add to a mixing bowl with the parsley, Turkish pepper flakes, black pepper and a good pinch of salt. Mix well.
200ml hot water
Handful of fresh basil leaves (optional)
8â12 lasagne sheets (depending on size)
250g ricotta, drained
75g parmesan, grated
METHOD
Heat the olive oil in a large, shallow, flameproof casserole dish over a medium-high heat. Fry the onion for two minutes until starting to soften, then add the minced beef. Increase the heat to high and fry for three minutes, stirring frequently until the beef has browned all over. Throw in the garlic and fry for one minute.
Pour the passata into the dish with the dried oregano and crumble in the stock cube. Fill the passata jar with the hot water, swirl it around, then add to the sauce. ïâBring the mixture to the boil, then add the 100ml cream. Tear half of the basil leaves (if using) and add to the sauce with plenty of seasoning. Cook for five minutes until the sauce is starting to thicken and look rich in colour, then remove from the heat.