Ingredients
500g minced venison
2 tbs. breadcrumbs
1 small grated or very finely chopped onion
2 tsp dried mint
2 tsp. dried oregano
2 tsp. chilli flakes
2 tsp. paprika
1tsp cumin
1 tsp. salt
Using The Garden Cook flat skewers.
Garden cook outdoor tools and accessories useful for this skewer recipe
Portable iron barbecue grill with legs found in our fire pits and grates section
Handmade flat skewers found in our BBQ tools section
Hand spun 8" carbon steel skillet found in our outdoor cookware section
Sustainable British charcoal found in our BBQ fuel section
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2.5kg lamb shoulder
2 onions halved and finely sliced
For the marinade:
4 tsp homemade or good quality mint sauce
2 tsp Dijon mustard
1 garlic clove minced
Garden cook barbecue tool and accessories useful for this Spring lamb recipe
Good quality hand spun pan or skillet found in our cookware section
Pink butcher paper for the barbecue found in our essentials section
Nest of hand thrown ceramic bowls found in our tableware section
Handmade garden candle in ceramic pot found in our decor section
Large enamel marinating bowl found in our tableware section
]]>2kg whole free-range chicken
2 tbsp fennel rub by The Garden Cook
50g unsalted butter
Olive oil for rubbing
Freshly ground pepper
Garden cook pieces pictured in for this recipe
Organic formed lipped wooden serving board found in our tableware section
Hand carved wooden salad servers with blackened handles found in our tableware section
Hand thrown nest of ceramic bowls found in our tableware section
Hand thrown ceramic white and green salad bowl found in our tableware section
Handmade organic garden candle in terracotta pot found in our decor section
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70 g unsalted butter, melted
170g plain flour
70g muscovado sugar
140g black treacle
2 eggs
1 tsp. baking powder
3 tsp ground ginger
1 tsp. bicarbonate of soda
1tsp ground nutmeg
2 tsp mixed spice
4 tbsp. spiced rum (optional)
Tip: To add some extra flavour place a cinnamon stick on your charcoal allowing the cake to absorb the aroma
Garden cook pieces pictured for these recipes
Enamel serving tray found in our cookware section
Handmade ceramic small tumblers found in our tableware section
Handmade oak chopping board, small found in our tableware section
Enamel jug found in our tableware section
Handmade organic garden candle found in our decor section
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Serves 4-6
12, 200-250g venison chops
Rapeseed oil
4tsp Old Bay rub
Sea salt
4tbsp water
10g chopped rosemary and sage
Garden cook pieces pictured for these recipes
Hand thrown ceramic white and green salad bowl found in our tableware section
Hand thrown nest of ceramic bowls found in our tableware section
Handmade ceramic small tumblers found in our tableware section
Shallow hand carved dish in sycamore with blackened edges found in our tableware section
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Serves 4-6
300g Portobello mushrooms – good sized ones if you can
80g walnuts
100g soft goats curd or a vegan alternative
1 tbsp chopped thyme
2 tbsp chopped chives
1 large garlic clove, peeled
6 tbsp sourdough breadcrumbs
Method
Garden cook pieces pictured for this recipe
Organic formed lipped wooden serving board found in our tableware section.
Handspun 6" carbon steel pan found in our cookware section
Handmade organic garden candle in terracotta pot found in our decor section
Hand forged metal barbecue tongs found in our tools section
Cooked using apple wood smoking chips found in our fuel section
and Sustainable British charcoal also found in our barbecue fuel section
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500g of skinless pork belly, cut in to 2cm chunks
Zest of half an orange
2tbsp tamari
100ml cider
2 cloves garlic, crushed
2tbsp olive oil
4 apples, peeled (remove core if you wish)
2tbsp honey
100g butter
2 cinnamon sticks
Salt and pepper to season
Method
Garden cook pieces pictured for this recipe
Handmade flat skewers found in our tool section
Hand spun 8" carbon steel skillet found in our cookware section
Shallow hand carved dish in sycamore found in our tableware section
Handmade oak chopping board found in our tableware section
Handmade ceramic small tumblers found in our tableware section
Enamel gravy jug found in our tableware section
Cooked over sustainable British charcoal found in our fuel section
]]>Ingredients
4 duck legs
180g blackberries
3 star anise
2 red chillies, roughly chopped
4 tbsp hoisin sauce
1tsp Chinese five spice
200ml chicken stock
2 cinnamon sticks
2 garlic cloves, sliced
Thumb of ginger peeled and sliced
Salt and pepper to season
Method
Garden cook items pictured for this recipe
Enamel baking tray found in our cookware section
Handmade ceramic small tumblers found in our tableware section
Handmade organic outside candle in terracotta pot found in our decor section
Hand forged barbecue spatula in our tools section
]]>Ingredients
750-900g ribeye steak on the bone, approx 5cm thick
2 tsp olive oil
1 tbsp garlic, chopped
1 tbsp fresh rosemary
50g butter
10g tarragon
4 minced garlic cloves
10g parsley
4 good sized tomatoes
Chilli rapeseed oil
400g padron peppers
salt and pepper to taste
1. Prepare the barbecue for a direct heat, approx 200°C.
1.Cut the tomatoes, in half and dribble on chilli rapeseed oil and sea salt .
2. Thread the padron peppers on to a flat skewer, season with sea salt.
3. Brush the steak on both sides with a little oil, then season with salt and pepper
4. Add garlic butter and chopped parsley and tarragon to a small heat proof pan.
5. Place the steak on grate and grill for around 4 minutes on each side, depending on how you like your steak cooked. You can use a temperature probe if required.
6. Whilst steak is resting put the tomatoes, padron peppers and pan of garlic butter on the grate. Cook the padron peppers for 3-4 mins each side, tomatoes the same and garlic butter for a few mins to simmer.
Approximate removal temperatures from the grill if you are resting too (remember the temperature will continue to rise when resting)
rare - 35 °C
medium rare - 41 °C
medium - 46 °C
Garden cook items pictured for this recipe
Handmade flat skewers found in our tools section
Hand spun 6" carbon steel pan found in our cookware section
Portable iron barbecue grill with legs found in our fire pits and grates section
Leather barbecue fire gloves found in our essentials section
]]>Serves 4 as tapas
Ingredients
2 San Moranzo tomatoes (or similar)
1 red chilli
1 red bell pepper
1 tsp fresh garlic, pureed
½ tsp ground cumin
2 tsp of cider vinegar
salt and pepper to season
Serves 4 as tapas
Ingredients
2 tbsp olive oil
250g fresh chorizo
4 peeled and split garlic cloves
100ml Spanish red wine
Serves 4-6 as tapas
Ingredients
1 tbsp olive oil
500g padron peppers
Dorset sea salt to serve
Serves 4-6 as tapas
Ingredients
3 medium courgettes
4 tbsp cold pressed rapeseed or olive oil
Zest and juice of half a lemon
15g fresh mint leaves
Salt and pepper to season
Garden cook pieces pictured for this recipe
Hand thrown nest of ceramic bowls found in our tableware section
Hand spun 8" carbon steel skillet found in our cookware section
Handmade oak chopping board found in our tableware section
Handmade wooden salad servers found in our tableware section
Handmade garden candle found in our decor section
]]>Ingredients
1 lemon, quartered long ways
2 green chilli, split lengthways, seeds left in
10g dill, chopped
2 cloves of garlic, chopped
2 teaspoons pink peppercorns
100g butter
2 whole Trout 500-600g (locally sourced if possible) gutted and cleaned
2tbsp good quality olive oil
generous pinch lemon and thyme Dorset sea salt and pepper
1. Put 50g butter on the bottom of a heavy based pan, place both fish on top followed by the rest of the butter
2. Dress the fish with the chillies, dill, garlic, peppercorns, salt and pepper
3. Set up fire/barbecue for a medium high direct heat, place the pan on your cooking grate and add a lid to your pan.
4. Cook for 6-7 minutes, carefully turn with a spatula. The skin of fish may peel back or tear which is fine. Cook for further 6 mins with pan lid down or until cooked through.
5.Take off the heat and allow the fish to rest for 5 mins with the lid down. Season with salt and pepper and a drizzle of oil and lemon.
Garden cook items pictured for this recipe
Hand spun 11" carbon steel pan found in our cookware section
Hand thrown ceramic white and green salad bowl found in our tableware section
Handmade ceramic small tumblers found in our tableware section
Handmade oak chopping board found in our tableware section
Handmade wooden salad servers found in our tableware section
Using lemon and thyme sea salt found in our season section
Cooked over sustainable British charcoal found in our fuel section
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Ingredients
5 tbsp Greek yogurt
2 tbsp fresh lemon juice
2 cloves of garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground tumeric
1 tsp ground all spice
500g lamb neck fillet
6 large green chillies
Salt (we recommend Dorset Sea Salt) and pepper
1. Combine the yogurt, lemon juice and garlic. Season and split the mixture in two, keeping half to serve with the cooked meat.
2. Stir all the spices (cumin, coriander, turmeric and ground all spice) in to the remaining yogurt mixture.
3. Cut the lamb fillets into three chunks and score lightly with a knife. Evenly coat the meat with the spiced yogurt mixture. Allow to sit for 30 minutes at room temperature or cover and chill for up to 12 hours.
4. Prepare the barbecue, light the charcoal and set them up for a direct cooking method. Aim for a gentle, direct heat.
4. Feed the chunks on to the skewers, alternating with a green chilli.
5. Gill for 5 mins per side or until the lamb has reached 60°C and achieved a good char and colour.
6. Serve with the remaining yogurt and wilted seasonal greens or salad.
Garden cook items pictured for this recipe
Handmade skewers found in our tools section
Handmade wooden salad servers found in our serveware section
Hand thrown nest of ceramic bowls found in our serveware section
Handmade outside citronella candle found in our decor section
Hand spun skillet pan found in our cookware section
Cooked over sustainable British charcoal found in our fuel section
Using natural sea salt from our season section
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