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Four Beef Recipes for BBQs in All Weathers (In Partnership with Grasstronomy / Irish Beef)

In the photos: Stout, Bacon & Beef Burger, Firey Beef Koftes, Low & Slow Spiced Ribs with Bourbon and Coffee Glaze, Miso Steak – recipes after the jump.

Irish Beef commissioned me to come up with 4 beef recipes, any that I liked, I just had to use the BBQ. The BBQ that I used is a fairly basic one, so these recipes should be good for all of you too. The grill can be moved up and down but that is all the heat control that I have.

Growing up in Ireland, the concept of free range was alien to me. Everything just was free range, and there was no need to declare it. There were cows in the field in front of and behind my house. Bullocks, too. Lots of dairy and beef farming, and also lots of potatoes.  Grass fed cattle work for their food, resulting in a leaner meat too. All of that lovely rain which we moan about but tourists love (for the first few days anyway) gives us terrific pasture. Our soil is rich too.

This is a lovely island we live on but we are on the wrong side of the Atlantic for consistently good weather. So, for a BBQ in all weathers, I have come up with four recipes: Stout, Bacon & Beef Burger, Firey Beef Koftes, Low & Slow Spiced Ribs with Bourbon and Coffee Glaze and Miso Steak.

If you fancy winning a Weber BBQ (I know, I do!), take a look at the Grasstronomy Facebook page and enter there. You can learn lots more about Irish beef there too.

Enjoy!

Recipes follow. Read more

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Corn with Lime & Chilli Butter and Feta

Corn with Lime & Chilli Butter and Feta

Corn with Lime & Chilli Butter and Feta

This morning something joyful, simple and full of flavour. I was thinking about corn, how wonderful it is and quick, and remembering how I had had corn in some Mexican restaurants. With a fresh tangy crumbled cheese on top, and of course, a kick.

I am working on a whole slew of BBQ recipes this week, and some sides are warranted, so let us start here. Working with what we have, instead of a Mexican cotija cheese, I use feta. Feta, a Greek cheese, is protected, and can only be called feta if it is the traditional cheese produced in specific areas of Greece from sheep’s milk, or sheep and goat’s. You, of course, know it, and it is widely available in supermarkets. The real stuff is aged for a minimum of 3 months resulting in a salty firm & crumbly cheese with a bit of a tang. Imitators pale by comparison and sometimes taste odd, but there are some fantastic British & Irish sheep’s cheese you can use too. Like Irish Knockalara (from my home county of Waterford).

Corn, well that is simple enough. Buy whole corn that is fresh and still luscious and moist, not dry. Preferably with the green husks still on as they keep it nice and fresh. Good juicy limes and a fresh bouncy chilli. As hot as you like, I went for a fresh jalapeno. Read more