Fiona Egan from Cloughan Farm and Cookery School spoke to the Joe Finnegan show about barbecue recipes ahead of the bank holiday.
Take a listen to their conversation here:
Barbecue Chicken Drumsticks
Ingredients:
1kg chicken drumsticks
1 tabsp rapeseed oil
2 lemons halved
2 spring onions finely sliced
For the spice rub
2 tsp cumin seeds lightly toasted
½ tsp salt
½ tsp ground black pepper
1 tabsb smoked paprika
1 tsp chilli powder
For the glaze
2 tabsp dark brown sugar
100g tomato sauce
2 tabsp white wine vinegar
2 tabsp honey
1 tabsp English mustard
2 tabsp soy sauce
Dash of Tabasco sauce
1 tabsp rapeseed oil
Method: Prepare a parchment lined baking tray. Preheat the oven 180oC
For the rub, add all the ingredients into a pestle & mortar and crush until ground.
Remove chicken from the fridge and dry off any moisture using kitchen paper or clean towel. In a bowl add the chicken and sprinkle over the ground spices. Massage well into the skin.
At this stage you can cover and refrigerate overnight or place in a preheated oven at 180oC uncovered for 30-40 minutes turning half way true.
While the drumsticks are in the oven prepare the glaze. Add all the ingredients for the glaze into a small saucepan and place over a medium heat. Stir until all the sugar is dissolved then bring to a boil. Reduce to a simmer for 5 minutes or until thickened.
Remove the chicken from the oven and brush with the glaze before transferring onto the barbecue. Cook for 6-8 minutes turning every minute or so and continuing to brush with the remaining glaze. Add the lemons to the grill cut side down for 3 minutes. Transfer the chicken to a serving platter along with the lemons and sprinkle with the spring onions.
Serve with a little squeeze of lemon and salad.
Asian Style Beef
Ingredients:
2 rib eye steaks (250-300g)
150g green salad leaves of your choice
For the Beef Marinade:
2 cloves garlic crushed
1 tabsp white wine vinegar
1 tabsp soy sauce
1 tabsp rapeseed or olive oil
For The Oriental Dressing:
1 clove garlic
1 tsp grated fresh ginger
2 tabsp soya sauce
2 tabsp honey
1 tabsp red wine vinegar
3 tabsp rapeseed or olive oil
Method:
Combine the marinade ingredients together in a bowl and marinate the beef in the fridge for 20 minutes or up to 2 hours approximately.
Bring back to room temperature before cooking. Heat the barbeque or a griddle pan until very hot. If cooking on the barbeque, rub a little oil along the top of the grill first. Place the steak on top. For medium rare cook for 2-3 minutes on each side. Remove and allow to rest for 10 or 15 minutes on a warm plate.
For the oriental dressing, mix all ingredients together in a bowl.
To serve, place some green salad leaves on a plate or large chopping board and top with slices of beef. Drizzle some dressing on top
Or serve your steak whole individually
Griddled Prawns
Ingredients:
300g Prawns fresh & plump
2 clove of garlic, crushed
1 red chilli, sliced or a good pinch dried chilli flakes
1 lime, zest & juice
Glug of oil
Seasoning
4 skewers pre soaked in cold water
Method:
Thread the prawns onto the skewers. Place in a shallow dish. In a separate bowl add the rest of the ingredients, mix well and pour over the prawns. Allow to marinate for 10 minutes
Over a medium to high heat place the skewers on the grill, turning occasionally until the prawns are opaque and pink. Try not to overcook them. Depending on the size of the prawns, it shouldn’t take longer than 5 minutes.
I love these served with a lightly toasted tortilla wrap, a handful of salad leaves, halved cherry tomatoes and a drizzle of coriander pesto.
