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Muscle food Monday- Vegetable and Halloumi Skewers

Hi

for the last and final blog on my BBQ series i will be doing a vegetarian choice this Skewer was actually a last min swap from my original plan and to be honest i think its a better option. What i found was these held there shape surprisingly well. This will work really well for those non meat eaters and it will act as a wicked side dish for the meat lovers around the table.

Ingredients

  • 200g Halloumi
  • 2 red peppers
  • 2 courgettes
  • chillies
  • Fresh Mint
  • 1 lemon
  • 2 table spoon of Olive Oil
  • sea salt and black pepper
  • Cherry Tomatos

 

Method

  • Place Skewers in a tray of cold water to soak
  • dice the cheese in to 2cm chunks, slice the peppers into the came 2cm chunks
  • place into a bowl with the cherry tomatoes
  • Speed peel the the courgette into strips
  • finely chop and de seed the chillies and add them with the Mints into the bowl
  • finely grate zest of lemon
  • add olive oil and mix the bowl well
  • skewer the halloumi, tomatoes, chillies, peppers alternating, Divided by the courgette slices
  • place on the hot side of the BBQ for 5-6 min each side.

 

I truely enjoyed these i hope you do to

Next week I’m going to start looking at breakfast. I’m going to cover my favourite food to have in the morning hours. So the next 4-5 weeks i will be covering that. I have a few cool blog post coming up i hope you will read them

 

Many thanks

Robert
 

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Muscle Food Mondays- Burgers

Hi everyone

Today i wanted to go through some things about burgers because this is a BBQ series and they are a key part to the traditional BBQ. so this post will be everything you need to know about burgers. To keep burgers on the Healthy side i would suggest you drop the bun and just have the patties. filling up with side salads or grilled vegetables will be better.

Types of burger

  • Beef
  • Crocodile
  • Wagu Steak
  • Reindeer
  • Chicken
  • Llama
  • Kangaroo
  • Ostrich
  • Horse
  • Buffalo

Cooking Burgers

 

  • Preheat grill to a high temperature.
  • Quickly place all the patties on the hot grill and close the lid.
  • Wait about 2 to 3 minutes.
  • With a metal spatula test to see if the burger easily lifts from the grate. If not continue grilling, until it does.
  • Flip all the patties provided they lift easily.
  • Close lid and continue grilling for another 2 to 3 minutes.
  • Once again check the patties to make sure they have released from the grate and flip one more time.
  • Continue grilling until juices from the burgers run clear and the patties have a solid feel.
  • Remove from grill and check to make sure they are cooked through by using a fork to pierce through the center.
  • If burgers are too pink in the middle return to grill for another minute or so. Otherwise serve as desired.

next week we do vegetable Skewers

 

Robert

 

 

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Muscle Food Mondays- Pulled Pork for BBQ

IMG_0417Hi

So this week we will be looking at Pulled Pork as part of the BBQ series sadly Muscle food don’t seek these joints but they taste great so I’m making it part of the blog. This meat can be eaten on its own or can be added to things link Burgers and Hot dogs. However Pork can be quite a fatty meat so having too much may not be good for your overall diet when you look at macros and calories by the numbers.

Today we are going to cover the very simple way of cooking one of these, so I’m going to tell you now this was marinated in a plane BBQ sauce and left for a day in the fridge. I will mess around with marinades and combinations of how to use these in meals another time on the blog.

Method

1 Small sized pork cooking method.IMG_0418

2 Heat fan oven to 220 degrees to warm up.

3 place pre marinated pork on lowest tray in the oven cover with foil.

4 bring heat down t0 180-200 degrees.

5 cook for 60min

IMG_04196 at 50 min remove the foil and let the top cook over

7 shred

 

This makes a bread addition to BBQ and can be the meat that bulks out other foods. so i hope this week brings good weather so you can start using some of these dishes for BBQ dinners

 

IMG_0420many thanks

 

Robert

 

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Muscle Food Mondays- BBQ Tuna Steaks

imageHi

So i had a manic weekend with a massive mud run over the Nuclear races in Ongar it was super fun and i will probably make a blog on it over the week at some point. But i wanted to post something for my BBQ series and was raiding the fridge as i hadn’t really accounted for how busy i would be over the past 2 day. now my BBQ has a pan frying option on the side so i am going to quickly show you a way to do a tuna steak for those who enjoy foods other than your traditional meats. With the weather in mind its not exactly BBQ time of writing so i will do this inside but the method is the same. lastly when i was considering how to flavour this the rest of the BBQ range has made me consider that this dish does not need to pack a whole bunch of flavour as there is allot of strong flavours in the pallet already so i have kept it simple

 

Ingredents

  • 1 Tuna Steaks
  •  1 Lemons
  • Pinch of Salt
  • Pinch of Pepper

Method

  1. Pre heat pans to a medium to high heat
  2. Rub salt and pepper into the tuna steaks
  3. Glaze with a tiny bit of oil on all sides
  4. Cook fast no more than 90 seconds per side
  5. slice up a lemon and pour over the juice when done and serve

This works well with a salad to balance out some of that rest meat your going to consume in vast quantities it also give you a cooking option for this that are not red or white meat eaters. and it will make them still part of the BBQ experience.

Hopefully the weather this weekend is better than today and you can get the BBQ out

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Muscle Food Monday- Jamaican Jerk Turkey Skewers

Hi

My order from Muscle food has finally come in and this makes me happy and slightly sad as the buffalo that i wanted to use for this series got damaged in delivery and they recommended to throw it away and gave me a refund i don’t mind this so much but its a shame really. I did manage to get some amazing cuts of meat for cheep which makes my bank account happy. This week I’m looking a Turkey recipe and something from the west to give your BBQ a Caribbean feel to it. Turkey being a lean meat is a good choice here as some of the other meals on the menu will have a higher fat % so a leaner dish this week will help keep things from getting to out of hand.

 

IngredientsIMG_0413

  • 4 Turkey breasts (or whatever cuts of chicken you like)
  • 2 tsp minced or ground onion
  • 2 tsp dried thyme
  • 2 tsp ground black pepper
  • 2 tsp allspice
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground chipotle (usually calls for dry habanero – use if you prefer)
  • 1 tbs raw honey
  • juice of 1 lime
  • juice of 1/2 fresh orange
  • 1/4 cup coconut aminos
  • 1/4 cup olive oil
  • 2 tbs apple cider vinegar
  • 1 large zip lock bag

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  1. In a small bowl whisk together all the ingredients above (except the Turkey)
  2. Place half of the marinade in the large zip lock bag
  3. Reserve the remaining for basting later
  4. Now place the Turkey in the bag, refrigerate, and let marinade 8-24 hours. (The longer you marinade it, the more flavorful it will be!)
  5. Store the extra marinade in a small covered bowl in the fridge
  6. After your Turkey has marinated, set your BBQ grill or indoor electric grill to medium heat
  7. Grill each Turkey side approximately 6-8 min (or until internal meat thermometer reads 160-degrees)
  8. Baste Turkey once or twice while grilling with the marinade you set aside
  9. Once the chicken is done, let it rest a little and serve with mango-pinaple salsa or whatever you would like!
  10. Hint: If you plan on making the salsa, grill the pineapple wedges along with the Turkey. It’s a nice touch and tastes so good!

i really enjoyed this and it gave a nice wide variety to my spice pallet and my future food options

 

Enjoy

Robert

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