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.
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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.
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