Honey Mustard Pigs
12 rashers smoked streaky bacon
2 tbsp runny honey
1-2 tbsp Dijon mustard
Olive oil to drizzle
Wrap each sausage snugly in a rasher and bacon.
Line them up on a chopping board and stick a skewer through each sausage about 1cm from the end, so they are all attached. Take another skewer and do the same 1cm from the other end. Take a third skewer and repeat this through the middle of each sausage to stabilise them into one neat slab.
Mix the honey and mustard and take the barbecue along with a brush to baste them.
Drizzle a little oil onto the cooking plate and place the sausages on. Cook for 10 minutes turning and rotating so they cook evenly.
After 10 minutes begin to brush the all over with the glaze. Keep cooking for another 10 minutes turning regularly until they are sticky and browned.
Twist and pull out the skewers and serve.
Spiced Monkfish with BBQ Sauce
1kg Monkfish tail cut into 4 steaks
2 cucumbers cut into thick long pieces
juice of 1 lime
3 tbsp chopped coriander
4 tsp cumin
4 tsp coriander
drizzle olive oil
BBQ Curry Sauce Mix
1 ripe mango, pureed
2 tbsp mango chutney
1 tbps tamarind paste
1 tbsp garam masala
3 cloves garlic
50ml malt vinegar
1 red chilli diced
Mint Raita Mix
60ml full fat yoghurt
20ml mint sauce
In a dish stir the spices and oil to make a wet paste. Mix in the monkfish steaks to cover with the marinade. Leave in the fridge for at least an hour.
Place all the BBQ curry sauce ingredients in a pan and bring to the boil over a medium heat. Reduce heat to a simmer and reduce the sauce. Whilst still hot, put in a blender and puree until smooth, then cool.
Mix the yogurt and mint sauce in a bowl, cover and refrigerate ready for serving.
Place the marinated monkfish steaks on the King of Fire cooking plate, leave for six minutes and then turn it over. Add the cucumber slices and grill it all for another four minutes.
To serve place the cucumber on a plate, then lay the fish on top, sprinke with coriander and a squeeze of lime juice. Drizzle the mint raita over the fish, and serve with the BBQ sauce.
Goats Cheese Crostini with
Roasted Vegetables and
12 slices French bread stick
1 yellow, red, green pepper, sliced
Freshly ground black pepper
Mixed salad leaves
1 ½ tbsp pesto
24 pieces sundried tomatoes
24 black olives
Chopped toasted hazelnuts
225g goats cheese
Pour a little olive oil onto the cooking plate of the King of Fire. Place a few slices of French bread around and cook until golden. Turn over and repeat. Remove and drain on kitchen paper.
Brush the peppers with a little oil and season well. Place on the cooking plate until warm and soft.
Place the goats cheese on the cooking plate, towards the outer edge where the temperature will be about 100°C. Once melted, spread onto each crostini.
On a plate put the salad leaves, sliced peppers, sundried tomatoes, olives, hazelnuts and pesto. Place the crostini on the salad and serve.
Sticky Barbecue Chicken
4 skinless chicken breasts
4 rashers bacon
4 burger buns, sliced in half
Lettuce, tomato and red onion, to serve
For the marinade
4 tbsp tomato ketchup
4 tbsp brown sauce
Splash chilli sauce
2 garlic cloves, crushed
2 tsp clear honey
First make the marinade by mixing everything together in a large bowl, then put a few spoonfuls aside.
Slice halfway into the thickest part of each breast and open it up like a book. Flatten down slightly with your hand, then put in the bowlful of marinade and massage the sauce into the chicken to coat. Cover and put into the fridge to marinade for as long as you can.
Once ready to cook, place the chicken on the centre part of the King of Fire cooking plate, where the temperature is about 200°C for about ten minutes until completely cooked through. Cook the bacon at the same time, until crisp and the onions until softened. Crisp the buns on the cooking plate.
To serve, assemble the burgers with lettuce, slices of tomato, onion and the reserved sauce on the side for dolloping on top.