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Cooking Together BBQ Recipes – Chicken Pinchos; Steak Bruschetta;

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Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

Starter: Chicken Pinchos with Khobz Flatbread & Balsamic Salsa

Main: Steak Bruschetta with Grilled Asparagus & Herb Pesto 

Dessert: Chocolate Brownie;

Chicken Pinchos

Ingredients – Serves 4:

  • – 2 chicken thighs
  • – 1tsp sweet paprika
  • – 1/4tsp chilli flakes
  • – 1tsp ground cumin
  • – 1tsp ground oregano
  • – 1tbsp fresh thyme leaves
  • – 1 garlic clove, chopped
  • – 1 tbsp olive oil
  • – Salt and pepper

Method:

  1. Cut the chicken into 2cm cubes, add into a mixing bowl with all the above ingredients.
  2.  
  3. Marinate.
  4.  
  5. Soak wooden skewers in water for 20 minutes to protect from burning.
  6.  
  7. Thread the meat onto skewers. Optionally, you can cook the thighs whole and carve later.
  8.  
  9. Cook on bbq until 75C in the centre is reached.
  10.  
  11. Serve with mojo picon.

Khobz Flatbread

Ingredients – Makes 10:

  • – 350ml of warm water (might need a little bit more, depending on strength of your flour)
  • – 1tsp of fast action dried yeast
  • – 2tbsp of extra virgin olive oil
  • – 600g strong white bread flour (plus extra for dusting)
  • – 1tbsp of caster sugar
  • – 1tsp of fine salt

Method:

  1. Pour the water into a mixing bowl, stir in the yeast until dissolved.
  2.  
  3. Add the oil, flour, sugar and salt, mix everything and form a quite firm dough, adding more water if too dry, more flour if too wet.
  4.  
  5. Leave for 10 minutes covered before kneading it until smooth.
  6. Transfer into a floured bowl, cover and leave to proof for 60 minutes.
  7.  
  8. Divide the dough into 10 equal pieces and shape into balls.
  9.  
  10. Cover the balls and rest for 10 minutes.
  11.  
  12. Flour the surface and roll them about 1 cm thick.
  13.  
  14. Cover the rolled flatbread and rest for another 10 minutes.
  15.  
  16. Meanwhile, place a non-stick frying pan on medium to high heat and get it smoking hot.
  17. Place one or two flatbread at time into your pan and cook on each side for roughly 2 minutes.
  18.  
  19. Good indicator, when to flip, is if start seeing bubbles on top.
  20.  
  21. Get a clean tea towel and stack your flatbreads in it and wrap tightly.
  22.  
  23. Rest in the towel for 5 minutes, this will soften the flatbreads.

Tomato, Red Onion & Balsamic Salsa

Ingredients – Serves 4:

  • – 500g ripen tomatoes
  • – 1 clove of garlic, crushed
  • – 2tbsp extra virgin olive oil
  • – 1/2cucumber
  • – 1 lemon, zest and juice
  • – 1 small red onion, diced
  • – ¼ cup chopped parsley
  • – ¼ cup chopped mint
  • – 1x halloumi, sliced
  • – ½ pineapple, sliced

Method:

  1. Add all the ingredients into a mixing bowl apart from pineapple and halloumi, brush them with olive oil and charr over high heat on bbq. Dice when cooled down and toss through the salsa.

Steak Bruschetta

Ingredients – Serves 6:

  • – 6x chunky slice of sourdough bread, toasted on BBQ and rubbed with fresh garlic
  • – 3tbsp of rapeseed oil
  • – 1 garlic clove, crushed and peeled
  • – 3x rump steak
  • – 3 cloves of garlic, crushed
  • – 1 small onion, golden, peeled and finely chopped
  • – 60ml of dry red wine
  • – 100g of sun blushed tomatoes, finely chopped
  • – 200g of cherry tomatoes
  • – 1 can of chopped tomatoes
  • – 1 dried chilli, crushed
  • – fine sea salt
  • – freshly ground black pepper
  • 1 handful of parsley leaves, minced

Method:

  1. Heat the olive oil on medium heat in a sauce pan and sauté onions and garlic for a couple of minutes.
  2.  
  3. Pour in the wine, increase the heat to medium-high and allow it to evaporate almost completely.
  4.  
  5. Add the tomatoes and crushed chilli. Lower the heat and cook until the tomatoes have fallen apart and look saucy; add a splash of water if needed to help the sauce come together. Taste and correct seasoning, possibly adding a sprinkle of sugar if your fresh tomatoes were quite sour. Turn the heat down to minimum and focus on steak.
  6.  
  7. Rub the rump steaks with some oil and season well with Maldon salt and cracked black pepper. Charr on your BBQ until you’re happy with the cooking temperature (50C for rare, 60C for medium, we don’t talk about well-done). Make sure that you rest the steak off the heat for at least 5 minutes halfway through cooking.
  8.  
  9. Serve on toasted sourdough rubbed with fresh garlic, we also added charred asparagus.

Grilled Asparagus

Ingredients:

  • – 600-800g Medium Asparagus
  • – Drops Vegetable Oil
  • – A few drops of Balsamic Vinegar

Method:

  1. Cut (or break) off the woody ends from the asparagus. Boil the spears in a large pan of salted water for 3 minutes. Drain, then plunge the spears into ice-cold water to stop the cooking and set the colour. Pat the asparagus dry.
  2.  
  3. Oil the spears lightly. Leave a large cast-iron griddle over a high heat until it’s very hot, then arrange the spears on it in a single layer. (You may have to griddle the asparagus in two batches.) Reduce the heat to medium and cook the spears for 3-4 minutes. Turn them with tongs and cook for a few more minutes, or until the spears are tender to the point of a knife and lightly gilded.
  4.  
  5. Transfer the asparagus to a serving platter and sprinkle on a few drops of balsamic vinegar. Serve while still hot, although the spears will also taste very good at room temperature.
  6.  
  7. To get ahead, you can prepare the asparagus to the end of step 1 and keep refrigerated for up to 24 hours.

Herb Pesto

Ingredients – Serves 4:

  • – 1 clove of garlic
  • – 1/2 big bunch of fresh basil
  • – Handful of chives
  • – Handful of coriander
  • – 1 handful of pine nuts
  • – 1 good handful of freshly grated Parmesan cheese
  • – extra virgin olive oil
  • – 1 lemon

Method:

  1. Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
  2.  
  3. Pick, roughly chop and add the basil, followed by coriander and chives, then blend in a food processor.
  4.  
  5. Add the pine nuts (very lightly toast first, if you like) to the mixture and blend again, same with the parmesan.
  6.  
  7. Drizzle in some oil – you need just enough to bind the sauce and get it to an oozy consistency.
  8.  
  9. Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
  10.  
  11. Add a squeeze of lemon juice at the end

Food Sorcery Chocolate Brownies

Ingredients – Makes: 24 brownies

  • – ¾ cup (180g) unsalted butter
  • – 8oz (250g) dark chocolate, coarsely chopped
  • – 4 large eggs
  • – 1 ¼ cups (250g) granulated sugar
  • – ½ cup (100g) light brown sugar
  • – ¼ tsp salt
  • – 1 ½ tsp vanilla essence
  • – 1 cup (150g) plain flour
  • – 8 oz (250g) milk chocolate, coarsely chopped.

Method

  1. Preheat the oven to 350F (180C gas 4 )
  2.  
  3. Butter and flour a 9x 13 inch (33 x 22 cm) baking pan.
  4.  
  5. Line with foil leaving pieces to foil overhanging the sides.
  6.  
  7. Place the butter and dark chocolate in a double boiler and stir over barely simmering water until melted, remove from the heat and set aside to cool.
  8.  
  9. Beat the eggs and both sugars in a large bowl with an electric mixer at high speed until creamy, then with the mixer on low speed, beat in the salt and chocolate mixture, followed by the vanilla.
  10.  
  11. Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
  12.  
  13. Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey.
  14.  
  15. Cool in the pan on a wire rack for 30 minutes. Then use the overhanging foil to lift the brownies out of the pan.
  16.  
  17. Remove the foil and place on a cutting board. Chill in the refrigerator for 15 mins before cutting.

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