insideKENT Magazine Issue 89 - August 2019 | Page 157

OUTDOORLIVING
TURN A SIMPLE
SUMMER BBQ
INTO A SHOWSTOPPER
THE INVITES HAVE GONE OUT, THE RSVPS HAVE ALL COME BACK WITH A RESOUNDING ‘YES!’,
AND YOU’RE DETERMINED TO HOST YOUR ANNUAL SUMMER BBQ. BUT, WHAT ARE YOU GOING
TO COOK? AND HOW SHOULD YOU MARINADE YOUR MEAT? YOU DON’T HAVE TO BREAK THE
BANK OR GO OTT TO KEEP EVERYONE HAPPY – WE’VE SOURCED A FEW FAIL-SAFE RECIPES,
FOUND THE BEST BBQ FOR THE JOB AND GATHERED SOME TOP TIPS (FROM CELEB CHEFS, NO
LESS) TO HELP YOU PITCH YOUR SIMPLE SUN-SOAKED SOIREE PERFECTLY. BY POLLY HUMPHRIS
ESSENTIAL PIECE OF KIT…
A brilliant, big enough BBQ , plus tools and resting plates. We love the Big Green Egg – an incredibly
versatile charcoal-fired BBQ-cum-outdoor-oven, its unique design means you can bake, roast, smoke and
sear all in one; www.biggreenegg.co.uk.
THE MAIN ATTRACTION…
The Cranble Black ‘n’ Blue Burger (4),
from Matt Healy, MasterChef the Professionals finalist,
www.cranble.com
Ingredients:
• 1 pinch of sea salt
• 1 block of blue cheese, crumbled or cut into slices
• 4 dollops of Cranble burger sauce (one for each burger,
recipe below)
• 1 beef tomato, cut into slices across the middle
• 1 head of baby gem lettuce, broken into individual
leaves
• 1 red onion, cut into rings
• 4 sweet pickles, cut into strips lengthwise
• 4 brioche buns
• 800g minced beef (good quality; from your butcher)
Method:
1. Make sure you have all your garnishes ready to roll
as your burgers will cook quite quickly.
2. Weigh your beef mince out into 100g balls . If you
don't have scales, you can divide y our mix into eight
and, using the palm of your hand, flatten out into rough
burger shapes.
3. Pop four beef patties onto a hot barbecue, cook for
1 to 2 minutes then flip over for a further minute, remove
from the barbecue and set aside.
4. Now you have to work quite quickly – get your buns
and put them onto the barbecue 'cut side do wn' and
remove the pan from the heat.
5. Time to assemble: put a dollop of burger sauce on the bottom of one half of a bun, a baby gem leaf,
a slice of tomato then 2 burger patties, finish with your onions and crumbled blue cheese (you can melt
this if you want but it tastes much better raw), pop your lid bun on and, using a skewer, fix a slice of sweet
pickle to the top. Then get stuck in!
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