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BBQ Meats.

by Now Then Sheffield

Recipe by Beeches of Walkley

Serves 4

800g quality steak mince
½ onion, finely chopped
½ clove of garlic, crushed
1 tbsp flat leaf parsley, finely chopped
½ tsp wholegrain mustard
1 egg yolk
Henderson’s Relish
Salt and black pepper

Put the mince in a bowl with the onion, garlic, parsley, mustard and Henderson’s Relish. Add the egg yolk and seasoning and mix well. Leave in the fridge for about an hour.

Using wet hands, shape into four evenly sized burgers. Brush with a little oil and cook on the barbeque for about 3-4 minutes on each side. Serve with a toasted bap, plenty of salad and a dollop of tomato ketchup.


Recipe by Freddie Bates

Serves 4

8 pork ribs
4 tbsps wholegrain mustard
2 tbsps clear honey
6 tbsps olive oil
1 lemon
1 tbsp cider vinegar
Salt and black pepper

A simple and tasty marinade for those hot summer months. Mix together the mustard, honey, oil, cider vinegar and a generous squeeze of lemon juice and pour the mixture over the ribs. Add salt and black pepper according to personal taste and leave to marinade, ideally in the fridge overnight.

To cook, the best approach is to slow roast in the oven until tender then finish off on the barbecue. If only using a barbecue, allow 6-7 minutes on each side.

by Now Then Sheffield

Next article in issue 75

James Holden / Daniel Sluman / Kev Titterton.

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