Chesney's HEAT Series User manual

RECIPES
The Chesneys’ HEAT range offers a versaTile, easy To use
and ConTrolled Cooking experienCe
grill
Middle easTern ChiCken skeWers 3
grilled auBergine, poMegranaTe salsa, feTa and Tahini dressing 4
CoConuT panna CoTTa WiTh grilled pineapple and hoT ruM syrup 5
Charred vegeTaBle and Quinoa salad WiTh grapefruiT vinaigreTTe 6
MarinaTed ruMp sTeak WiTh Charred ChiCory and ChiMiChurri 7
grilled figs or peaChes, BurraTa and MinT pesTo 8
Bake
roseMary, garliC and Truffle Baked CaMeMBerT WiTh roseMary flaTBread 10
vanilla CheeseCakes WiTh Baked pluMs 11
shakshuka (Turkish Baked eggs) 12
MediTerranean Baked peppers 13
seafood paella 14
ChoColaTe Chunk Cookies 15
roasT
sloW roasT riB of Beef WiTh horseradish yorkshire puddings 17
honey and ginger sloW roasT duCk 18
sloW roasT indian spiCed laMB shoulder 19
spaTChCoCk ChiCken in spiCed yoghurT Marinade 20
roasT apples WiTh raisins and peCans 21
sMoke
hoT sMoked salMon WiTh piCkled CuCuMBer 23
Wok Cooking
Wok-fried Chilli and garliC greens 25

2
grilling
A HEAT barbecue will grill beautifully. With temperatures in excess of
400°C a steak can be cooked in minutes leaving the meat moist and with
searing lines enhancing its flavour.
Low temperature grilling of fish and seafood is simple, cooking directly
on the grill with the option of using direct or indirect heat.
After cooking it will self-clean once in heating mode.
grilling food direCTly over
The Coals is ideal for foods
ThaT need QuiCk Cooking.
indireCT grilling WiTh The
Coals Banked To one side is a
good MeThod for sloWer
Cooking.

gRIllIng RECIPES
Main dish
MIDDLE EASTERN
CHICKEN SKEWERS
serves 4
ingredienTs
• 8 boned, skinless chicken thighs
For the marinade:
• 1 lemon
• 1 tbsp sumac
• 1 tsp ground cumin
• 1 tbsp dried oregano
• 2 cloves garlic, crushed
• 1 tsp salt
• 2 tsp sesame seeds
• 2 tbsp olive oil
• 1/2bunch soft thyme, chopped
• 1/2tsp dried chilli flakes
To serve:
• Handful chopped parsley or
coriander
• Pitta or flat bread
• Hummus
• Pickled chillies
• Pitted olives
• Radishes, roughly chopped
• Extra virgin olive oil
METHoD
in The kiTChen
Cutthechickenthighsintobite-sizedpieces.
Forthemarinade,peelstripsoflemonzest
andputinalargenon-metallicbowlorlarge
re-sealablesandwichbagwiththejuiceof
thelemonandremainingmarinade
ingredients.Addthechicken,mixwellto
coat,cover(ifinabowl)andleaveto
marinadeideallyovernightinthefridge.
Oncemarinated,threadthechickenonto
skewers,leavingasmallgapbetween
piecestoensureevencooking.
on The BarBeCue
Preparethebarbecuewiththebafeinthe
downpositionsetatahottemperaturefor
grilling(about250-350°C).
Cooktheskewersfor6-8minutes,turning
occasionally,untilyouhaveagoldencrust.
Transfertoaplatewhileyouheatthrough
thepittaoratbread,togiveitaslightly
charrededge.
Scatterparsleyorcorianderoverthechicken
andservewiththepitta,hummus,some
pickledchillies,olives,radishes,adrizzleof
extravirginoliveoilandlemontosqueeze
over.
3

4
gRIllIng RECIPES
sTarTer
GRILLED AUBERGINE,
PoMEGRANATE SALSA,
FETA AND TAHINI
DRESSING
serves 4
ingredienTs
• 1/3 cucumber
• 4 spring onions, chopped
• 75g pomegranate seeds
• 1 tbsp extra virgin olive oil
• juice from 1 lemon
• 4 tbsp natural yoghurt
• 2 tbsp tahini
• 1 small clove garlic, crushed
• olive oil
• 4 aubergine
• 200g feta cheese
• 1 tbsp toasted pumpkin seeds
• 1-2 tbsp pomegranate molasses
• flaked sea salt and freshly ground
black pepper
METHoD
in The kiTChen
Cutthecucumberinhalfandscoopoutthe
seedswithateaspoon.Cutthecucumber
eshintosmallchunks.Putintoabowland
lightlymixwiththespringonion,
pomegranateseeds,extravirginoliveoil
andalittleofthelemonjuice.Seasonwith
saltandpepper.
Inaseparatebowl,makeadressingby
mixingtogethertheyoghurt,tahini,garlic,
remaininglemonjuice,and2tbspoliveoil
and2tbspwater.Seasonwithsaltand
pepper.
Thinlyslicetheauberginetoapproximately
1cminthickness.

on The BarBeCue
Preparethebarbequewiththebafeinthe
uprightpositionsetforindirectgrilling,at
(about300°C).
Brusholiveoilovertheaubergineslicesand
layonthegrill.Closethelidandallowto
cookfor3-4minutesbeforeturningand
cookingontheotherside.
Whentheaubergineisgoldenandtender,
transfertoaplatterorindividualplates.
Spoonoverthepomegranatesalsa,crumble
overthefetaandscatterwithpumpkin
seeds.Drizzlewithextravirginoliveoiland
somepomegranatemolasses.Servewith
thetahinidressingtopourover.

desserT
CoCoNUT PANNA
CoTTA WITH GRILLED
PINEAPPLE AND HoT
RUM SYRUP
serves 6
ingredienTs
•1 medium-large ripe pineapple
•small handful toasted coconut flakes
For the panna cotta:
•4 leaves gelatine (each one approx.
8cm x 11cm)
•400ml tinned coconut milk
•200ml double cream
•100g icing sugar
•150ml natural yoghurt
For the syrup:
•150g caster sugar
•150ml dark rum
Youwillalsoneed6x150mlmoulds,such
asplasticormetalpudding/jellymoulds,
teacupsorramekins,lightlygreasedwith
vegetableoil.
METHoD
in The kiTChen
Soakthegelatineleavesincoldwaterfor5
minutestosoften.
Placethecoconutmilk,creamandsugarin
asaucepan.Gentlybringtotheboil,stirring
occasionally.Removefromtheheat.
Squeezeouttheexcesswaterfromthe
gelatineleavesandstirintothepan.Leave
tocoolfor5minutesbeforestirringinthe
yoghurtuntilsmooth,usingaballoonwhisk
ifnecessary.Pourintotheoiledmouldsand
leavetosetinthefridgeforabout3hours
orovernight(ifyoucan).
Trimthetopandbottomfromthepineapple
andstandupright.Usingasharpknife,slice
offtheskin.Cutthepineappleintoquarters
lengthways,thencutoutthecentralcore
beforeslicingeachpieceintoaround6
pieces.Sitonatraylinedwithpapertowel
toabsorbsomeofthejuice.
on The BarBeCue
Preparethebarbequewiththebafedown,
setatahottemperatureforgrilling(about
250-350°C).
Putthecastersugarandruminaheavy
basedsaucepanandsitonthebarbeque.
Bringtotheboil,stirringuntilthesugarhas
dissolved.Simmerforaminuteorsothen
removefromtheheat.
Brushthepineapplepieceswiththesyrup,
thenplacethemdirectlyonthegrill.Cook
forabout2minutesuntilyouhavechar
linesbeforeturning.Brushagainwiththe
syrupandcookagainuntilevenlycharred
andtender.
Turnthesetpannacottaoutontoplates,or
leaveinteacupsifthat’swhatyou’veused.
Iftheywon’tcomeveryeasily,thenslidea
sharpknifedownthesidetobreaktheair
sealorverybrieydipthemouldsintohot
water.Sitsomepineappleonthesideof
theplatesandnishbypouringoversome
rumsyrup.
5

6
gRIllIng RECIPES
Main dish
CHARRED VEGETABLE
AND QUINoA SALAD
WITH GRAPEFRUIT
VINAIGRETTE
serves 4
ingredienTs
• 200g quinoa
• 3 tbsp mixed chopped herbs (ie
parsley, basil, mint, coriander, dill)
• 2 tbsp pumpkin seeds
• 2 tbsp sunflower seeds
• 1 small-medium butternut
squash, peeled and cut into 1cm
thick slices
• 1 red onion, peeled and cut into
wedges
• 200g Tenderstem broccoli
• 1 bunch asparagus, spears sliced
in half lengthways if very thick
• 1 bunch spring onions, trimmed
• 1 large avocado, peeled, stoned
and cut into thick slices
• Olive oil
• Small handful chopped parsley
Vinaigrette:
• Grated zest and juice of 1/2
grapefruit
• 2 tsp honey
• 1 tsp wholegrain mustard
• 80ml extra virgin olive oil
• Sea salt and freshly ground
black pepper
METHoD
in The kiTChen
Putthequinoainasaucepanandcover
with500mlwater.Bringtotheboiland
cookatarollingboilfor2minutes.Cover
withalidandcookonlowfor10minutes.
Removefromtheheat,keepingthelidon,
andsitfor5minutes.Runaforkthroughto
separatethegrainsandleavetocool.
Tossthecooledquinoawiththechopped
herbsandseasonwithsaltandpepper.
Spoonontoalargeservingplatterorbowl.
Tomakethedressing,putallofthe
ingredientsinasmallcleanjarandshake
welluntilcombined.
Heatasmallfryingpanoveramediumheat
andaddtheseeds.Tossaroundfora
minuteorsountiltheyaregoldenand
toasted.
on The BarBeCue
Preparethebarbecuewiththebafedown,
setatahottemperatureforgrilling(about
250-350°C).
Coatallofthepreparedvegetablesin
alittleoliveoil.Workinginbatchescookthe
vegdirectlyonthegrill,turningoccasionally
untiltheyareshowinggoldencharlinesare
becomingtender.Thetimeswillvaryonthe
veg,forexamplethebutternutsquashwill
takearound8minutesandthespring
onionsaround2minutes.Ifyoufeelthey
aregettingtoocharredandnotcooking
thenmovetothesidesofthegrill,or
reducethetemperature.
Whenallofthevegetablesarecooked,
arrangeontopofthequinoa.Scatterover
theseedsandchoppedparsley,andnish
bygenerouslydrizzlingwiththedressing.

7
Main
MARINATED RUMP
STEAK WITH CHARRED
CHICoRY AND
CHIMICHURRI
serves 4
ingredienTs
•4 rump steaks, roughly 2.5cm thick
•4 chicory, halved lengthways
•olive oil
Marinade:
•75ml olive oil
•2 cloves garlic, roughly chopped
•1 red chilli, chopped
•peeled zest of 1 lemon
•small handful fresh oregano leaves
Chimichurri:
•1 small bunch flat leaf parsley
•small handful fresh oregano leaves
•2 cloves garlic
•½ red chilli
•6 tbsp extra virgin olive oil
•2 tbsp red wine vinegar
•flaked sea salt and freshly ground
black pepper
METHoD
in The kiTChen
Putthesteaksinanon-metallicbowlor
largesealablesandwichbag.Addallofthe
marinadeingredients,massageintothe
meattodistributetheavourandleaveto
marinadefrom1hourorideallyovernight,
turningthesteaksinthemarinadeacouple
oftimes.
Tomakethechimichurriputtheparsley,
oregano,garlicandchilliinasmallfood
processorandwhizzuntilnelychopped
(alternativelynelychopbyhandona
choppingboard).Mixwiththeoliveoiland
vinegarandseasonwithsaltandpepper.
on The BarBeCue
Preparethebarbequewiththebafeinthe
downpositionsetatahottemperaturefor
grilling(about250-350°C).
Shakeoffanyexcessmarinadefromthe
steaks,seasonwithsaltandpepperand
placeonthegrill.Coverwiththelidand
cookforabout3minutesforamedium
nish.Turnandcookforafurther3minutes,
againwiththelidclosed.Removefromthe
heat,transfertoaplateandleavetorest.
Increaseordecreasethecookingtimeof
thesteaksdependingonyoupreferthe
nish.Reduceby1minuteeachsidefor
rareandincreaseby1minuteeachsidefor
welldone.
Brushthehalvedchicoryinalittleoliveoil,
seasonwithsaltandpepperandplaceon
thegrillandcookfor3-5minuteseachside,
withthelidclosed,untilsoftenedand
charred.
Servetherestedsteakwiththechimichurri
saucespoonedoverandthecharredchicory
ontheside.

8
gRIllIng RECIPES
sTarTer
GRILLED FIGS oR
PEACHES, BURRATA
AND MINT PESTo
serves 4
ingredienTs
• 8 fresh figs or 2-3 ripe peaches
olive oil for drizzling
• 2 x 200g balls burrata (or buffalo
mozzarella)
For the pesto:
• 25g mint leaves
• 25g fresh basil
• 40g grated parmesan cheese
• 40g pinenuts
• 1 clove garlic, roughly chopped
grated zest of 1 lemon
• Flaked sea salt and freshly
ground black pepper
• 100ml extra virgin olive oil
METHoD
in The kiTChen
Tomakethepesto,placeallofthe
ingredientsapartfromtheoliveoilinto
afoodprocessorandpulseuntilnely
chopped.Slowlyaddtheoliveoilandblend
untilsmooth.Addextraoilorasplashof
watertoloosenifnecessary.

Ifyou’renotusingthisstraightaway,cover
thesurfacewithalayerofoiltoprevent
discolouration.
Cutthegsinhalf,orcutthepeachesinto
quartersandremovethestone.Ruballover
withalittleoilandseasonwithsalt,pepper.
on The BarBeCue
Preparethebarbecuewiththebafeinthe
downpositionsetatahottemperaturefor
grilling(about250-350°C).
Laythecutfruitonthegrill,cutsidesdown
andcookforaminuteorsountilyouhave
charredlines.Turnandcooktheothercut
sideuntilcharred.
Transfertoplates.Teartheburratainto
chunkypiecesandsitalongsidethefruit.
Drizzleorspoonoverthepesto.Finishwith
analdrizzleofoliveoilandtwistofpepper.

Baking
The combination of constant temperature control and highly eective
thermal rotation provided by a Chesneys HEAT barbecue will result in a
degree of even baking that produces outstanding results.
For pizza lovers a HEAT barbecue is perfect as the high temperature
required for indirect cooking can be achieved by burning wood.
It’s possible to bake almost anything on a Chesneys HEAT barbecue.
After cooking it will self-clean once in heating mode.
a Chesneys heaT BarBeCue Will deliver Will deliver
an exTraordinary degree of even Baking
9

10
BAKIng RECIPES
sTarTer
RoSEMARY, GARLIC
AND TRUFFLE BAKED
CAMEMBERT WITH
RoSEMARY FLATBREAD
serves 4-6
ingredienTs
For the flatbread:
• 2 tsp easy bake yeast
• 1 tsp caster sugar
• 175ml milk, lukewarm
• 60ml water, lukewarm
• 325g white bread flour
• 1 tsp flaked sea salt
• 1-2 stalks rosemary, leaves finely
chopped
• 1 tbsp olive oil
For the Camembert:
• 1 boxed camembert cheese
• 1-2 stalks rosemary
• large clove garlic, peeled and sliced
• 1-2 tsp truffle oil
METHoD
in The kiTChen
Puttheyeastandsugarinbowl.Pourover
thewarmmilkandwater.Stirtocombine
thensetasidefor5-10minutesuntilthe
surfacebecomesslightlyfrothy.
Puttheourinalargemixingbowlandstir
inthesaltandchoppedrosemary.Makea
wellinthecentreandpourintheyeast
mixtureandoliveoil.Bringthemixture
togetherandwhencompletelycombined,
turnoutontoacleanworktopandknead
forabout5minutesuntilit’ssmoothand
elastic.Transfertoacleanlightlyoiledbow.
Coverwithadampteatowelorpieceof
clinglmandleaveinawarm-ishplacefor
around45minutesuntilthedoughhas
doubledinsize.
Divideinto6-8portionsandrollouttogive
atrounds.Coverandkeepcooluntilready
tocook.
TopreparetheCamembert,removefrom
anyplasticpackagingandplacethecheese
backintothebox.Placethelidunderthe
baseforextrasupport.Scorethetopofthe
cheeseinalatticepattern.Usingaskewer
ortipofasharpknife,pierceholesinthe
cheeseandinsertthepiecesofgarlicand
sprigsorrosemary.Seasonwithatwistof
blackpepperanddrizzlewithsometrufe
oil.
on The BarBeCue
Preparethebarbequewiththebafein
uprightpositionandheattoapproximately
220°Cforbaking.
Sittheboxofcamembertinaheavybased
ovenprooffryingpanorbakingdish,then
ontothebarbequegrill.Coverwiththelid
andleavetobakefor20minutesuntilthe
cheeseisgoldenandmelted.Removeand
leavetositfor5minuteswhileyoucook
theatbread.
Laytheatbreadsonthegrillandcookwith
thelidupfor1-2minuteeachsideuntil
becominggoldenandslightlypuffedup.
Cutortearintopiecesanddipintothe
cheese.

desserT
VANILLA CHEESECAKES
WITH BAKED PLUMS
serves 4-6
ingredienTs
For the base:
•150g digestive biscuits
•75g butter
For the topping:
•200g mascarpone cheese
•175g Greek yoghurt
•75g caster sugar
•grated zest 1 lemon
•1 tsp vanilla bean paste
•100ml double cream
•6-8 ripe plums, halved or quartered
•2 tbsp caster sugar
•75ml port or apple juice
METHoD
in The kiTChen
Crushthebiscuitstoanecrumbina
plasticbagwitharollingpinorinablender.
Meltthebutterinasaucepanandthen
thoroughlymixinthebiscuitcrumbs.Divide
thecrumbsbetween4-6glasses,dishesor
ramekins,andrmlypressintothebase
withthebackofaspoon.Setaside.
Mixtogetherthemascarponecheese,
Greekyoghurt,sugar,lemonzestand
vanillauntilsmooth.Inaseparatebowl,
whiskthedoublecreamuntilitjustforms
softpeaks.Foldintothevanillamascarpone
mixture.Spoonontopofthecheesecake
baseslevellingoffthesurfacewiththeback
ofaspoon.Chillinthefridgeuntilneeded.
on The BarBeCue
Preparethebarbequewiththebafein
uprightpositionandheattoapproximately
220°Cforbaking.
Puttheplumpiecesinasmallroastingtray
andpourovertheportororangejuice,and
sprinklewiththesugar.Bakeinthe
barbequewiththelidsdownforabout
10-15minutesuntiltheplumsarestarting
tosoftenandbecomesyrupy.
Ifservingstraightaway,spoonoverthetop
ofthecheesecakeswhilehot,orleaveto
coolrstbeforespooningontop.
11

12
BAKIng RECIPES
sTarTer
SHAKSHUKA (TURKISH
BAKED EGGS)
serves 4
ingredienTs
• 3 tbsp olive oil
• 1 onion, finely sliced
• 1 green pepper, diced
• 1 red pepper, diced
• 4 cloves garlic, peeled and
crushed
• 2 tsp paprika
• 1/2tsp cumin seeds
• 2 tsp harissa paste
• 2 x 400g/14oz tinned chopped
tomatoes
• 1 tbsp lemon juice
• 2 tsp sugar
• 4 eggs
• Small bunch coriander,
roughly chopped
METHoD
on The BarBeCue
Preparethebarbecuewiththebafein
uprightpositionandheattoapproximately
180-200°Cforbaking.
Sitalargeovenprooffryingpanorcasserole
onthegrill.Addtheoliveoilandonion.
Cookgentlyuntiltheonionisgolden,
stirringfrequently.Addthedicedpeppers
andfryforabout5minutesorsountilthe
peppersaresoftened,thenstirinthegarlic,
paprikaandcumin.
Cookforacoupleofminutestorelease
theiravourandaroma.
Stirintheharissa,choppedtomatoes,
lemonjuiceandsugar.Bringtoasimmer
andgentlycookwiththebarbecuelidopen
forabout20minutesuntilthesaucehas
thickened.Haveatasteforseasoningand
adjustifnecessary.
Make4holes/cratersinthesauceand
breakintheeggs.Seasonthemlightlythen
coverwiththebarbecuelid.Cookforabout
4-5minutesuntiltheeggwhitesareonly
justset,buttheyolks
stillniceandsoft.
Scatterwithcorianderandserve.

sTarTer
MEDITERRANEAN
BAKED PEPPERS
serves 4
ingredienTs
•4 x medium sized red, orange or
yellow peppers
•3 tbsp pesto, tapenade or sun-dried
tomato paste
•2 tomatoes, quartered or 8 cherry
tomatoes, halved
•1 small red onion, finely sliced
•Small handful of fresh basil, parsley
or oregano
•1 tbsp balsamic vinegar
•Olive oil
A selection of the below:
Pitted olives, capers, anchovies
Thinly sliced meat (Parmaham,Serrano
ham,chorizo,salamietc)
Cheese (mozzarella,brie,goatscheese,
parmesan,feta,halloumi,dolcelatte)
METHoD
in The kiTChen
Cutthepeppersinhalflengthways,keeping
thestalkintactifpossible.Removethe
core,seedsandwhitemembrane.Spread
thepesto,tapenadeorsun-driedtomato
pasteinsideeachhalfandaddthe
tomatoes,onionandfreshherbs.
Continueaddingyourchosenllings,
makingsureyoudon’tllthemtoohigh.
Finishbydrizzlingwithsomebalsamic
vinegar,adecentglugofoliveoiland
seasonwithsaltandpepper.Sitinaheavy
basedroastingtraythatsitsintoyour
barbecuewhenthelidisdown.
on The BarBeCue
Preparethebarbecuewiththebafein
uprightpositionandheattoapproximately
180-200°Cforbaking.
Puttheroastingtrayonthegrill,coverwith
thelidandcookforabout30minutesuntil
theyaresoftenedbutstilljustholdtheir
shapeandthellingsaremelted,bubbling
andslightlygolden.Servehotorwarm.
Leftoversarealsodeliciouscold.
13

14
BAKIng RECIPES
Main
SEAFooD PAELLA
serves 8
ingredienTs
• 3 tbsp olive oil
• 2 onions, chopped
• 3 cloves of garlic, crushed
• 600g paella rice
(preferably Calasparra rice)
• 400ml white wine
• a large pinch of saffron strands
• 2 tsp smoked paprika (use hot smoked
paprika if you want a spicy kick)
• 2 litres hot fish or chicken stock
• 500g mussels
• 250g clams
• 4 small squid, cleaned & cut into rings
• 200g frozen peas, defrosted
• 2 roasted red peppers, cut into strips
(ones from a tin or jar are ideal)
• sea salt & freshly ground black pepper
• 8 raw tiger prawns, shell on
• 1 small bunch of flat-leaf parsley,
chopped
• 8 lemon wedges
METHoD
in The kiTChen
Cleanthemusselsandclamsbywashing
undercoldrunningwater,discardingany
openshellsthatdon’tclosewhentapped.
on The BarBeCue
Preparethebarbequewiththebafein
uprightpositionandheattoapproximately
180-200°Cforbaking.
Sitalargepaellapanorskilletontopofthe
grillplate.Addareallygoodglugofoliveoil
andsautétheonionuntilithassoftened,
stirringcontinuously.
Stirinthegarlicandriceforaminuteorso
untilthericeiscoatedintheoil,thenadd
thewine,saffron,paprikaandenoughstock
tocovertherice(abouttwo-thirdsofthe
measuredquantity).Stirwellandbringtoa
simmer.Allowtogentlysimmerwiththelid
upandcookforabout10minutes,stirring
occasionallytopreventthericestickingto
thebottomofthepan.Addsomemore
stockifitisbeingabsorbedtooquickly.
Stirinthemussels,clams,squid,peasand
peppersandseasonwithsaltandpepper.
Arrangethewholeprawnsontopandpour
overtheremainingstock.Coverwiththe
barbequelidandleavetoabout10–15
minutes,untilthericeistenderandthe
seafoodiscookedthrough(themusseland
clamshellsshouldbeopen).
Sprinkleovertheparsleyandplacethe
lemonwedgesontop.Servethepaella
straightaway.
PS…
It’sworthrememberingthatanyshellsthat
haven’topenedoncethepaellaiscooked,
shouldbediscarded.

15
desserT
CHoCoLATE CHUNK
CooKIES
Makes approx. 20-24
ingredienTs
• 125g soft butter
• 175g dark brown sugar
• 50g caster sugar
• 1 tsp vanilla bean paste
• 1 egg
• 175g plain flour
• 25g cocoa powder
• 1 tsp bicarbonate of soda
• 150g dark chocolate chunks,
70% cocoa solids
METHoD
in The kiTChen
Beattogetherthebutter,boththesugars
andvanillabeanpaste.
Mixintheeggthensiftintheour,cocoa
powderandbicarbonateofsoda.Stirwell
tocombinethenmixinthechocolate
chunks.
Rollintowalnutsizeballsandsitinthe
fridge(orfreezer)untilneeded.
on The BarBeCue
Preparethebarbecuewiththebafein
uprightpositionandheattoapproximately
180°Cforbaking.
Sitthecookiesonaheavybasedbaking
tray,thatsitsinthebarbecuewiththe
liddown,linedwithbakingpaperor
silicone.Placeinthebarbecueandcook
withtheliddownfor12minutes(or15
minutesofcookingfromfrozen).
Leaveonthetraytocoolfor5minutes
beforetuckingintowarmfreshlybaked
cookies.

16
roasTing
With a sealed cooking area and thermal rotation, meat will remain moist
for hours whilst cooking on a single load of charcoal with a HEAT
barbecue. The unique rotating grill allows the height of the cooking area
to be increased or decreased, accommodating very large cuts of meat if
required.
After cooking it will self-clean once in heating mode.

17
ROASTIng RECIPES
Main
SLoW RoAST RIB oF
BEEF WITH
HoRSERADISH
YoRKSHIRE PUDDINGS
serves 6-8
ingredienTs
• Well-aged 3 bone rib of beef, trimmed
and tied
• Olive oil
• Flaked sea salt and freshly ground
black pepper
• 1 bulb of garlic, halved
• few sprigs of rosemary or thyme
• 2-3 bay leaves
• 1 litre vegetable stock
You’ll also need a temperature probe or
meat thermometer
Horseradish Yorkshire puddings:
• 115g plain flour
• 3 eggs
• 150ml milk
• 1 tbsp horseradish sauce
• ½ tsp salt
• sunflower oil, for cooking
METHoD
in The kiTChen
Allowthebeeftoreachroomtemperature
byleavingoutofthefridgefor30minutes.
TomaketheYorkshirepuddings,simply
beateverythingtogetheruntilthemixtureis
completelylumpfree.Pourintoajug.Chill
untilneeded.
Pourabout1tspsunoweroilintoeach
holeofaYorkshirepuddingtray.Youwill
haveenoughbatterto12Yorkshire’s.
Sitthebeefinadeepheavybasedroasting
tray,rubwitholiveoilandseasonwithsalt
andpepper.Scatterinthegarlic,herbsand
bayleavesthenpourinthestock.Coverthe
traywithalargepieceoffoil,makingatent
overthetop.Secureattheedgesto
preventsteamescapingwhenyoustartthe
roastingprocess.
on The BarBeCue
Preparethebarbequewiththebafeinthe
uprightposition,soit’sburningatabout
120°Cforlowandslowcooking.
Sitthebeefroastingtrayonthegrilland
coverwiththelid.Leavetoslowlyroastfor
about4hours.After3hourstakeyour
temperatureprobeormeatthermometer
andinsertintothecentreofthebeef.You
ideallywantthebeefreachaninternal
temperatureof52-54°C,foramedium-rare
nish.Ifit’snotattemperaturecontinue
checkingeverysooften.Removethe
roastingtrayfromthebarbequeonceit
reachestemperature.
Increasetheheatofthebarbequeby
droppingthebafeandsetfordirectgrilling
(approximately250°C-350°C).
Removethebeeffromtheroastingtrayand
sitthebeefdirectlyonthegrill.Turn
occasionallytoobtaincolouralloverthe
joint.Youcanusetheroastingjuicesleftin
theroastingtraytomakeagravyorusefor
stockanotherday.Onceyouhaveagolden
colourallover,removeformthebarbeque
andleaveinawarmplacetorestforaround
30minutes.
Whilethebeefisresting,setthebarbeque
forbakingwiththebafeintheupright
positionandtheheattoapproximately
220°C.
PuttheYorkshirepuddingtrayinthe
barbequetoheatupforacoupleof
minutes.Whentheoilissmokinghot,
immediatelypourinthebatter.Coverwith
thebarbequelidandcookfor20-25
minutes,makingsureyoudon’tliftthelid
fortherst20minutes.Iftheyarenotcrisp
enough,continuetocookforafurther5
minutes.
Slicetherestedbeefandservewiththe
Yorkshirepuddingsandaccompanimentsof
yourchoice.

18
ROASTIng RECIPES
Main
HoNEY AND GINGER
SLoW RoAST DUCK
serves 4
ingredienTs
• 1 oven-ready duck, approx. 2kg
• 25g finely grated fresh ginger
• 1 tsp sea salt
• freshly ground black pepper
• 6 tbsp runny honey
• 50ml soy sauce
• 1 red chilli, seeded and finely sliced
• 1-2 tsp toasted sesame seeds
METHoD
in The kiTChen
Lightlyscoretheduckskinfourtove
timesoneachbreast,makingsureyou
don’tcutintotheesh.Ruboverthegrated
ginger,saltandpepper,sitinaheavyduty
roastingtraythatsitsonthebarbequewith
theliddown.
on The BarBeCue
Preparethebarbequewiththebafein
uprightposition,soitisburningatabout
150°Cforlowandslowcooking.
Puttheduckonthebarbequeandcookfor
1½hourswiththeliddown.After1½
hours,carefullypouroutasmuchofthefat
youcanfromthetrayaspossible(keepthe
fatasit’sgreatforroastingpotatoes).
Drizzleoverthehoneyandreturntothe
barbeque,cookingwiththeliddownfora
further1hour,bastingtheduckwithanyfat
andhoneyevery15minutesorso.
Ifthehoneyseemstobeburningonthe
baseofthetray,justaddasplashofwater
toloosenitdownslightly.Afteratotalof2
½hourscooking,thestickyhoneyand
gingerduckcanberemovedfromthe
roastingtray.Transferontoaboardortray
andleavetorestfor15minutes.
Pouroutanyexcessfatfromtheroasting
trayandsitbackonthebarbeque.Stirin
100mlwater,thesoysauceandchilli.Bring
toasimmer,scrapinganystickyresidue
fromthebottom.
Scattersesameseedsovertheduckbefore
slicingortearingapart.Servewiththe
saucetopourover.

19
Main
SLoW RoAST INDIAN
SPICED LAMB
SHoULDER
serves 6-8
ingredienTs
• 1 shoulder of lamb, bone in,
approx. 1.8 - 2kg
• 2 onions, peeled and roughly chopped
• 6 whole cloves garlic, peeled
• 250ml larger or pale ale
• juice 1 lemon
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chilli powder
• 1 tsp ground turmeric
• 1 tsp ground ginger
• 1 tbsp olive oil
• flaked sea salt & freshly ground black
pepper
To serve (optional):
• toasted flaked almonds
• sliced red onion
• raita
• lemon wedges
• naan bread
• roast vegetables
METHoD
in The kiTChen
Bringthelambtoroomtemperatureby
removingformthefridgeforabout30
minutesbeforecooking.
Sitthelambonachoppingboard,skinside
up,andlightlyscoretheskinwithasharp
knife.Scattertheonionsandgarlicinthe
baseofalargeoven-proofdishorroasting
traythattsinyourbarbequewiththelid
down,andpouroverlargerorale.Sitthe
lambontopoftheonions.
Mixtogetherthe,lemonjuice,cinnamon,
cumin,coriander,chillipowder,turmeric,
ginger,oliveoil,agoodpinchofsaltand
someblackpepper.Slowlypouralloverthe
topofthelamb.
on The BarBeCue
Preparethebarbequewiththebafein
uprightposition,soitisburningatabout
150°Cforlowandslowcooking.
Coverthedishorroastingtraywithalidor
largepieceoftinfoil,securingtightly.Roast
inthebarbequewiththelidonfor3½
hours,thenremovethefoil.Increasethe
heattoaround250°Cbyincreasingtheair
ow.Continuetoroastforafurther30
minutesforthetopofthelambtocolour.
Whenthelambhascooked,transfertoa
largewarmservingplateandleavetorest
for20-30minutes,looselycoveredwithfoil.
Servethemeltinglytenderlambpulled
apartintochunks,allowingittosoakupthe
juicesonthebottomoftheplate.

20
ROASTIng RECIPES
Main
SPATCHCoCK CHICKEN
IN SPICED YoGHURT
MARINADE
serves 4
ingredienTs
• 1 large (approx. 2kg) chicken,
spatchcocked
For the brine:
• 100g coarse sea salt
• 50g sugar
• 2 bay leaves
• peeled zest of 1 lemon
• 2 tsp black peppercorns
For the marinade:
• 1 ½ tbsp. fennel seeds
• 1 tbsp coriander seeds
• 2 tbsp hot smoked paprika
• 1 tbsp ground cumin
• 1 tsp flaked sea salt
• freshly ground black pepper
• 100g Greek yoghurt
• juice of 1 lemon
• 75ml sunflower oil
METHoD
in The kiTChen
Placeallofthebrineingredientsinalarge
saucepanalongwith1½litrescoldwater.
Slowlybringtotheboil,stirringtodissolve
thesaltandsugar.Assoonasitboils,
removefromtheheatandleavetocool
completely.
Pourthecooledbrineintoabigenough
containertoholdthechicken.Immersethe
chickeninthebrineandtopupwithextra
coldwaterifneedbe.Leaveinthefridge
overnightoratleast7hours.
Tomakethemarinade,putthefenneland
corianderseedsinapestleandmortarand
roughlycrush(oralternativelypotinasmall
bowlandcrushwitharollingpinortheback
ofawoodenspoon).Mixwiththe
remainingmarinadeingredients.
Removethechickenfromthebrine.Patdry
withkitchenpaperandputinanon-reactive
bowlortray.Smotherthemarinadeallover
thechicken,andleaveinthefridgeforat
least2hours.
on The BarBeCue
Preparethebarbequewiththebafein
uprightpositionandheattoapproximately
250°Cforindirectgrilling/roasting.
Putthechickenskinsidedowndirectlyon
thegrillandclosethelid.
After15minutes,turnoverandcookfora
further15-20minutes.Ifitisbecomingtoo
charred,reducethetemperatureofthe
barbequetoaround180°Cbyclosingoff
someairsupply.
Removefromthegrillandallowthechicken
torestfor15minutesbeforeserving.
PS…
Youcanaskyourbutchertospatchcockthe
chicken,howeverit’seasilydoneyourself.
Placethewholechickenonachopping
board,breastsidedownwiththelegs
towardsyou.Usingpoultryscissorsora
strongpairofsharpkitchenscissors,cut
eithersideoftheparson’snoseandback
bone,cuttingthroughtheribbonesasyou
go.Openthechickenoutandturnover.
Flattenthebreastbonewiththehealofyour
handsothemeatisallonethickness.