BBQ’s with Branston

BBQ’s with Branston

Summer is all about making the most of BBQ cooking. So with a heatwave set for September, be sure to fit in the last few BBQ’s this year. We got cooking at London BBQ school with Branstons and have some exciting BBQ secrets to share with you.

IMG_0287London BBQ school is quite a funky space. There’s a cosy den tucked under the arch of Pekham Rye station, in a well concealed gated corner with the top notch Kamado BBQs aplenty, fairy lights and beach huts. There are slightly unexpected reverberations with every train, but it’s all part of the unique ambience. London BBQ school is great for groups, team building workshops, and you can see how it would be perfect for a group of lads on a stag or a gaggle or girls on a hen do.

Branston make the perfect accompaniment for BBQ cooking. Although renowned for their Branston pickle, they in fact have a great range of relishes, chutneys and sauces. They are great for quick, additions to create flavoursome marinades, and even better drizzled over tacos.

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BBQ cooking is all about being quick and simple, hearty good food. So before the summer ends here’s some quick recipes, by Branston to make the most of the last few days of sunshine. The recipes can be cooked on a BBQ, but just as easily in the kitchen. The flavours are fresh and fragrant and cooking up a feast could not be any easier.

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Recipes

Sticky Pork Chops

Ingredients

  • 1 garlic clove, roughly chopped
  • 25g butter
  • 4 tbsp Branston Orchard Fruit Chutney
  • 2 tsp chilli flakes (optional)
  • 1 tbsp runny honey
  • 2 tsp freshly grated ginger
  • 2 tbsp light olive oil
  • 1 tbsp sherry or white wine
  • 4 pork chops
  • 150g baby tomatoes
  • 1 head of broccoli, cut into florets
  • 300g basmati rice, rinsed and drained
  • 1 courgette, ribboned or chopped
  • Zest and juice of 1 lemon
  • Ground black pepper
London BBQ School Branston sizzling Pork plate

Method

  1. In a shallow ovenproof dish, combine the garlic, butter, Branston Orchard Fruit Chutney, chilli flakes, honey, ginger, oil and sherry. Add the pork chops and coat completely. Cover with cling film and chill for 30 mins.
  2. Preheat the oven to 190C/gas 5. Roast the pork chops for 30-35 mins, until sticky and charred, adding the tomatoes 5-10 mins before the end of cooking.
  3. In the meantime, place the broccoli in a small saucepan or jug. Cover with boiling water and stand, off the heat, draining and refreshing with cold water after 5 mins. Put the rice in another saucepan and cover with cold water. Bring to the boil, then cover and simmer for 10-12 mins, until fluffy. Rinse with boiling water, and then add the courgette and broccoli. Dress with lemon zest and juice, and black pepper, and then serve alongside the sticky chops and tomatoes.

Tex- Mex Chicken Tacos

Ingredients

  • 3 large chicken breasts, butterflied or sliced in half lengthways
  • 1 tbsp small chunk Branston pickle
  • 1 tbsp runny honey
  • 1 tbsp Soy sauce
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • Grated rind of 1 lime
  • 1 large ripe tomato, chopped
  • spring onions, chopped
  • 5 tbsp kidney beans, rinsed
  • 1 small ripe avocado, peeled and chopped
  • Zest and juice 1/2 lime
  • 1 tbsp extra virgin olive oil
  • Small handful of fresh coriander, chopped
  • 75g (3oz) Pilgrims Choice extra mature cheddar, grated
  • 4 corn taco shells

Method

  1. In a medium sized bowl mix together all the marinade ingredients then add the chicken. Cover and put in the fridge for at least half an hour.
  2. Meanwhile mix together the tomato, spring onion, kidney beans and avocado. Add the lime juice and the olive oil. Stir in 1 tbsp chopped coriander.
  3. Preheat a griddle pan or frying pan until hot, then add the marinated chicken breasts on one side for 2-3 minutes, then turn over and cook for a further 2-3 minutes, or until the chicken is cooked thoroughly. Transfer the chicken to a chopping board and chop into strips.
  4. Warm the taco shells or tortilla served with the salsa and the chicken and top with grated cheese and lime zest.

Mushroom & Grilled Cheese Burger

Ingredients

  • 1 Portobello mushroom (roughly the size of the muffin), peeled
  • Olive oil for baking
  • Salt & Pepper
  • large handful baby spinach
  • 1tsp Parmesan cheese
  • 1tsp cream cheese
  • Pinch of nutmeg
  • 1 x large English Muffin (white or wholemeal)
  • 1 x slice gorgonzola cheese or Cheddar (to your liking)
  • 2 x Baby gem lettuce leaves (washed & dried)
  • 1 x slice of Beef Tomato
  • Branston Caramelised Red Onion Relish

Branston grilled mushrooms lndon bbq school

Method

  1. Preheat an oven 180C/Gas 4. Drizzle the Mushroom with olive oil and season with salt & pepper. Bake on an oven tray for 15 minutes.
  2. In a small sauce pan on a medium heat, wilt the spinach, allow to cool a little and squeeze away any water, return to the pan. Add the Parmesan, cream cheese and season with salt, pepper and nutmeg.
  3. With a fork prick the muffin in half and place onto a baking tray. On to one of the muffin halves, spoon on the creamed spinach, then add the mushroom (bottom side up), then the cheese slice.
  4. Place the tray into the oven and bake until cheese has melted and the other half toasted (about 5mins).
  5. On top of the cheese side place the lettuce leaves and then the tomato.
  6. Spread the Caramelised Red Onion Relish on the remaining muffin half and close together. Serve warm.

For more recipes and inspirations check out some more of Branston’s quick and simple recipes that make food special and great for celebratory BBQ’s.

London BBQ School, 22a Blenheim Grove, SE15 4QN

Header Photo Credit: Kaye


Disclaimer:  Concierge Angel were guests of Branston’s and attended on a complimentary basis. However, all opinions and photos belong to Concierge Angel, unless otherwise stated and remain a trademark of Concierge Angel.