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bbq BLACK CASTLE BURGERS (Makes 4)

Thanks to Simon Chapman for all these photos and recipes.

Shout out to Lily’s on Church Street in Wicklow Town for the Burger inspiration.

Preparation Time: 10 Minutes

INGREDIENTS

  • 1 pack (400g) Organic Beef Mince

  • 120g of good Vintage Cheddar

  • 160g of the best Black Puddingl.

  • Lettuce and Sliced Tomato

  • Salt and Pepper

  • Mic’s Chilli BBQ Sauce

  • Pack of 4 Brioche Burger Buns

METHOD

1. Put beef Mince in a large bowl.

2. Use your hands to crumble Black pudding into small pieces into bowl (about pea size or slightly larger).

3. Use your hands to crumble Cheese into bowl in same size pieces as the pudding.

4. Gently work together without squishing it all too much (keep the texture in there).

5. Gently form into 4 equal size balls.

6. Place each ball in between a piece of folded baking paper (about A4 in size). Apply gentle pressure to flatten the balls into burgers.

7. (Secret hack) Use your thumb to make a dimple in the middle of each burger so they don’t ball up when on the grill.

8. Grill on a charcoal BBQ to your liking. Toast the inside of the buns on the BBQ.

9. Build your burger in the following order: Bottom bun/ burger sauce/ burger/ Mic’s Chilli BBQ Sauce/ lettuce/ tomato/ top bun.

Indie Chicken Skewers (Makes 4)

Preparation Time: 15 Minutes.

Note: Chicken should be marinaded for 1-4 hours prior to BBQing.

INGREDIENTS

  • 1 small pack of Organic Chicken breasts (3 pack)

  • Plain Greek Yoghurt

  • 3 Tablespoons Hot Curry Powder

  • 1 Teaspoon Garlic Powder

  • 1 Teaspoon Cumin Powder

  • 1 Organic Lemon cut in half.

  • Mic’s Damn Hot Wing sauce

  • Wood or metal skewers

METHOD

  1. Using a sharp knife, separate the mini fillet from each breast, then depending on size, cut the breasts length ways into a similar size as the mini fillet (You should get 3-4 pieces of chicken per breast on average)

  2. In a bowl add 1 tablespoon of yoghurt for each piece of chicken and mix well with all the dry ingredients.

  3. Add the chicken and mix well. Cover bowl with cling film and leave to marinade in the fridge for 1 to 4 hours.

  4. After marination thread chicken onto skewers.

  5. BBQ over charcoal until cooked through, careful not to let them burn.

  6. Eat with Mic’s Damn Hot wing Sauce and a squeeze of lemon drizzled over.

The Best Coleslaw (serves 4)

Preparation time: 15 Minutes

INGREDIENTS:

  • 1/2 Head Cabbage (any kind)

  • 4 Spring Onions

  • 1 Organic Carrot (peeled)

  • 1/2 Fennel

  • 2 teaspoons of Fennel Seeds

  • Lemon Zest

    HOMEMADE MAYONNAISE:

  • 2 Large Organic Eggs

  • Approx 1 cup Olive Oil

  • Approx 2 tablespoons Vinegar (Apple Cider or White Wine Vinegar is good).

  • 1 tablespoon Djon Mustard

METHOD:

  1. Peel off outer leaves and discard, select about 4 to 8 good inner leaves (depending on size of cabbage) and wash well.

  2. Roll Cabbage leaves and cut into 1cm wide strips, place into bowl.

  3. Cut Spring Onions into 3 equal lengths, then cut longways into strips. Add to bowl.

  4. Cut Carrot into three equal lengths then slice into matchsticks. Add to bowl.

  5. Cut Fennel into thin slices. Add to bowl.

  6. Add Fennel Seeds to bowl and mix all together using your hands.

  7. Zest Lemon on top of the mix

  8. Add your Homemade Mayonnaise and gently mix together

  9. Add Maldron Salt and Cracked Black Pepper to taste

FOR THE MAYONNAISE

  1. Get out your Blender

  2. Crack the 2 eggs into the Blender.

  3. Pour in approx 1/2 the Olive Oil

  4. Add in the Djon Mustard

  5. Turn the blender on high, after about 10 seconds start slowly pouring in more oil while its still blending.

  6. When the consistency changes from runny to thick stop pouring the oil and add approx 2 tablespoons vinegar and blend a little longer.

  7. Add to prepared Coleslaw and mix