Page 1: Table Of Contents
RECIPES The Chesneys’ HEAT range offers a versaTile, easy To use and ConTrolled Cooking experienCe grill Middle easTern ChiCken skeWers grilled auBergine, poMegranaTe salsa, feTa and Tahini dressing CoConuT panna CoTTa WiTh grilled pineapple and hoT ruM syrup Charred vegeTaBle and Quinoa salad WiTh grapefruiT vinaigreTTe MarinaTed ruMp sTeak WiTh Charred ChiCory and ChiMiChurri grilled figs or peaChes, BurraTa and MinT pesTo Bake...
Page 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.
Page 3: Middle Eastern Chicken Skewers
gRIllIng RECIPES on The BarBeCue To serve: • Handful chopped parsley or coriander Prepare the barbecue with the baffle in the • Pitta or flat bread down position set at a hot temperature for Main dish • Hummus grilling (about 250-350°C). • Pickled chillies MIDDLE EASTERN • Pitted olives Cook the skewers for 6-8 minutes, turning • Radishes, roughly chopped occasionally, until you have a golden crust. CHICKEN SKEWERS •...
Page 4: Grilled Aubergine, Pomegranate Salsa, Feta And Tahini Dressing
METHoD gRIllIng RECIPES on The BarBeCue in The kiTChen Prepare the barbeque with the baffle in the upright position set for indirect grilling, at sTarTer Cut the cucumber in half and scoop out the (about 300°C). seeds with a teaspoon. Cut the cucumber GRILLED AUBERGINE, flesh into small chunks. Put into a bowl and Brush olive oil over the aubergine slices and PoMEGRANATE SALSA, lightly mix with the spring onion, lay on the grill. Close the lid and allow to pomegranate seeds, extra virgin olive oil cook for 3-4 minutes before turning and FETA AND TAHINI and a little of the lemon juice. Season with cooking on the other side. salt and pepper. DRESSING When the aubergine is golden and tender, In a separate bowl, make a dressing by transfer to a platter or individual plates. mixing together the yoghurt, tahini, garlic, serves 4 Spoon over the pomegranate salsa, crumble remaining lemon juice, and 2 tbsp olive oil over the feta and scatter with pumpkin and 2 tbsp water. Season with salt and ingredienTs...
Page 5: Coconut Panna Cotta With Grilled Pineapple And Hot Rum Syrup
desserT METHoD on The BarBeCue CoCoNUT PANNA in The kiTChen Prepare the barbeque with the baffle down, set at a hot temperature for grilling (about CoTTA WITH GRILLED Soak the gelatine leaves in cold water for 5 250-350°C). PINEAPPLE AND HoT minutes to soften. Put the caster sugar and rum in a heavy RUM SYRUP Place the coconut milk, cream and sugar in based saucepan and sit on the barbeque. a saucepan. Gently bring to the boil, stirring Bring to the boil, stirring until the sugar has occasionally. Remove from the heat. dissolved. Simmer for a minute or so then serves 6 Squeeze out the excess water from the remove from the heat. gelatine leaves and stir into the pan. Leave ingredienTs to cool for 5 minutes before stirring in the Brush the pineapple pieces with the syrup, yoghurt until smooth, using a balloon whisk then place them directly on the grill. Cook •...
Page 6: Charred Vegetable And Quinoa Salad With Grapefruit Vinaigrette
gRIllIng RECIPES Main dish CHARRED VEGETABLE AND QUINoA SALAD WITH GRAPEFRUIT VINAIGRETTE serves 4 ingredienTs • 200g quinoa • 3 tbsp mixed chopped herbs (ie parsley, basil, mint, coriander, dill) • 2 tbsp pumpkin seeds • 2 tbsp sunflower seeds METHoD on The BarBeCue •...
Page 7: Marinated Rump Steak With Charred Chicory And Chimichurri
METHoD Main on The BarBeCue MARINATED RUMP in The kiTChen Prepare the barbeque with the baffle in the down position set at a hot temperature for STEAK WITH CHARRED Put the steaks in a non-metallic bowl or grilling (about 250-350°C). CHICoRY AND large sealable sandwich bag. Add all of the marinade ingredients, massage into the Shake off any excess marinade from the CHIMICHURRI meat to distribute the flavour and leave to steaks, season with salt and pepper and marinade from 1 hour or ideally overnight, place on the grill. Cover with the lid and turning the steaks in the marinade a couple cook for about 3 minutes for a medium serves 4 of times. finish. Turn and cook for a further 3 minutes, again with the lid closed. Remove from the ingredienTs To make the chimichurri put the parsley, heat, transfer to a plate and leave to rest. oregano, garlic and chilli in a small food Increase or decrease the cooking time of • 4 rump steaks, roughly 2.5cm thick processor and whizz until finely chopped the steaks depending on you prefer the...
Page 8: Grilled Figs Or Peaches, Burrata And Mint Pesto
METHoD gRIllIng RECIPES in The kiTChen sTarTer To make the pesto, place all of the ingredients apart from the olive oil into GRILLED FIGS oR a food processor and pulse until finely PEACHES, BURRATA chopped. Slowly add the olive oil and blend until smooth. Add extra oil or a splash of AND MINT PESTo water to loosen if necessary. If you’re not using this straight away, cover serves 4 the surface with a layer of oil to prevent discolouration. ingredienTs Cut the figs in half, or cut the peaches into • 8 fresh figs or 2-3 ripe peaches quarters and remove the stone. Rub all over olive oil for drizzling with a little oil and season with salt, pepper.
Page 9 Baking The combination of constant temperature control and highly effective thermal rotation provided by a Chesneys HEAT barbecue will result in a degree of even baking that produces outstanding results. For pizza lovers a HEAT barbecue is perfect as the high temperature required for indirect cooking can be achieved by burning wood.
Page 10: Rosemary, Garlic And Truffle Baked Camembert With Rosemary Flatbread
METHoD BAKIng RECIPES on The BarBeCue in The kiTChen Prepare the barbeque with the baffle in upright position and heat to approximately sTarTer Put the yeast and sugar in bowl. Pour over 220°C for baking. the warm milk and water. Stir to combine RoSEMARY, GARLIC then set aside for 5-10 minutes until the Sit the box of camembert in a heavy based AND TRUFFLE BAKED surface becomes slightly frothy. ovenproof frying pan or baking dish, then onto the barbeque grill. Cover with the lid CAMEMBERT WITH Put the flour in a large mixing bowl and stir and leave to bake for 20 minutes until the in the salt and chopped rosemary. Make a RoSEMARY FLATBREAD cheese is golden and melted. Remove and well in the centre and pour in the yeast leave to sit for 5 minutes while you cook mixture and olive oil. Bring the mixture the flatbread. together and when completely combined, serves 4-6 turn out onto a clean work top and knead Lay the flatbreads on the grill and cook with for about 5 minutes until it’s smooth and...
Page 11: Vanilla Cheesecakes With Baked Plums
METHoD desserT on The BarBeCue VANILLA CHEESECAKES in The kiTChen Prepare the barbeque with the baffle in upright position and heat to approximately WITH BAKED PLUMS Crush the biscuits to a fine crumb in a 220°C for baking. plastic bag with a rolling pin or in a blender. Melt the butter in a saucepan and then Put the plum pieces in a small roasting tray serves 4-6 thoroughly mix in the biscuit crumbs. Divide and pour over the port or orange juice, and the crumbs between 4-6 glasses, dishes or ingredienTs sprinkle with the sugar. Bake in the ramekins, and firmly press into the base barbeque with the lids down for about with the back of a spoon. Set aside. For the base: 10-15 minutes until the plums are starting • 150g digestive biscuits to soften and become syrupy. Mix together the mascarpone cheese, •...
Page 12: Shakshuka (Turkish Baked Eggs)
BAKIng RECIPES sTarTer SHAKSHUKA (TURKISH BAKED EGGS) serves 4 ingredienTs • 3 tbsp olive oil METHoD Stir in the harissa, chopped tomatoes, • 1 onion, finely sliced lemon juice and sugar. Bring to a simmer • 1 green pepper, diced on The BarBeCue and gently cook with the barbecue lid open • 1 red pepper, diced for about 20 minutes until the sauce has • 4 cloves garlic, peeled and Prepare the barbecue with the baffle in thickened. Have a taste for seasoning and crushed...
Page 13: Mediterranean Baked Peppers
METHoD sTarTer on The BarBeCue MEDITERRANEAN in The kiTChen Prepare the barbecue with the baffle in upright position and heat to approximately BAKED PEPPERS Cut the peppers in half lengthways, keeping 180-200°C for baking. the stalk in tact if possible. Remove the core, seeds and white membrane. Spread Put the roasting tray on the grill, cover with serves 4 the pesto, tapenade or sun-dried tomato the lid and cook for about 30 minutes until paste inside each half and add the ingredienTs they are softened but still just hold their tomatoes, onion and fresh herbs. shape and the fillings are melted, bubbling and slightly golden. Serve hot or warm. • 4 x medium sized red, orange or Continue adding your chosen fillings, Leftovers are also delicious cold. yellow peppers making sure you don’t fill them too high.
Page 14: Seafood Paella
METHoD BAKIng RECIPES Stir in the mussels, clams, squid, peas and peppers and season with salt and pepper. in The kiTChen Arrange the whole prawns on top and pour over the remaining stock. Cover with the Main Clean the mussels and clams by washing barbeque lid and leave to about 10–15 under cold running water, discarding any minutes, until the rice is tender and the SEAFooD PAELLA open shells that don’t close when tapped. seafood is cooked through (the mussel and clam shells should be open). serves 8 Sprinkle over the parsley and place the on The BarBeCue ingredienTs lemon wedges on top. Serve the paella straight away. Prepare the barbeque with the baffle in • 3 tbsp olive oil upright position and heat to approximately • 2 onions, chopped 180-200°C for baking.
Page 15: Chocolate Chunk Cookies
on The BarBeCue METHoD desserT CHoCoLATE CHUNK in The kiTChen Prepare the barbecue with the baffle in upright position and heat to approximately CooKIES Beat together the butter, both the sugars 180°C for baking. and vanilla bean paste. Sit the cookies on a heavy based baking Makes approx. 20-24 Mix in the egg then sift in the flour, cocoa tray, that sits in the barbecue with the ingredienTs powder and bicarbonate of soda. Stir well lid down, lined with baking paper or to combine then mix in the chocolate silicone. Place in the barbecue and cook • 125g soft butter chunks. with the lid down for 12 minutes (or 15 • 175g dark brown sugar minutes of cooking from frozen). • 50g caster sugar Roll into walnut size balls and sit in the •...
Page 16 roasTing With a sealed cooking area and thermal rotation, meat will remain moist for hours whilst cooking on a single load of charcoal with a HEAT barbecue. The unique rotating grill allows the height of the cooking area to be increased or decreased, accommodating very large cuts of meat if required.
Page 17: Slow Roast Rib Of Beef With Horseradish Yorkshire Puddings
METHoD ROASTIng RECIPES finish. If it’s not at temperature continue checking every so often. Remove the in The kiTChen roasting tray from the barbeque once it reaches temperature. Allow the beef to reach room temperature Main by leaving out of the fridge for 30 minutes. Increase the heat of the barbeque by To make the Yorkshire puddings, simply SLoW RoAST RIB oF dropping the baffle and set for direct grilling beat everything together until the mixture is (approximately 250°C -350°C). BEEF WITH completely lump free. Pour into a jug. Chill until needed. HoRSERADISH Remove the beef from the roasting tray and sit the beef directly on the grill. Turn YoRKSHIRE PUDDINGS Pour about 1 tsp sunflower oil into each occasionally to obtain colour all over the hole of a Yorkshire pudding tray. You will joint. You can use the roasting juices left in have enough batter to 12 Yorkshire’s. the roasting tray to make a gravy or use for serves 6-8 stock another day. Once you have a golden Sit the beef in a deep heavy based roasting colour all over, remove form the barbeque ingredienTs...
Page 18: Honey And Ginger Slow Roast Duck
ROASTIng RECIPES METHoD Drizzle over the honey and return to the barbeque, cooking with the lid down for a in The kiTChen further 1 hour, basting the duck with any fat and honey every 15 minutes or so. Main Lightly score the duck skin four to five times on each breast, making sure you If the honey seems to be burning on the HoNEY AND GINGER don’t cut into the flesh. Rub over the grated base of the tray, just add a splash of water SLoW RoAST DUCK ginger, salt and pepper, sit in a heavy duty to loosen it down slightly. After a total of 2 roasting tray that sits on the barbeque with ½ hours cooking, the sticky honey and the lid down. ginger duck can be removed from the serves 4 roasting tray. Transfer on to a board or tray and leave to rest for 15 minutes. ingredienTs on The BarBeCue Pour out any excess fat from the roasting • 1 oven-ready duck, approx. 2kg tray and sit back on the barbeque. Stir in Prepare the barbeque with the baffle in •...
Page 19: Slow Roast Indian Spiced Lamb Shoulder
• lemon wedges upright position, so it is burning at about • naan bread 150°C for low and slow cooking. • roast vegetables Main Cover the dish or roasting tray with a lid or large piece of tin foil, securing tightly. Roast SLoW RoAST INDIAN in the barbeque with the lid on for 3½ SPICED LAMB hours, then remove the foil. Increase the METHoD heat to around 250°C by increasing the air SHoULDER in The kiTChen flow. Continue to roast for a further 30 minutes for the top of the lamb to colour. Bring the lamb to room temperature by serves 6-8 removing form the fridge for about 30 When the lamb has cooked, transfer to a minutes before cooking. large warm serving plate and leave to rest ingredienTs for 20-30 minutes, loosely covered with foil. Sit the lamb on a chopping board, skin side • 1 shoulder of lamb, bone in, up, and lightly score the skin with a sharp Serve the meltingly tender lamb pulled...
Page 20: Spatchcock Chicken In Spiced Yoghurt Marinade
ROASTIng RECIPES • 100g Greek yoghurt • juice of 1 lemon • 75ml sunflower oil on The BarBeCue METHoD Main in The kiTChen Prepare the barbeque with the baffle in SPATCHCoCK CHICKEN upright position and heat to approximately Place all of the brine ingredients in a large 250°C for indirect grilling/roasting. IN SPICED YoGHURT saucepan along with 1 ½ litres cold water. MARINADE Slowly bring to the boil, stirring to dissolve Put the chicken skin side down directly on the salt and sugar. As soon as it boils, the grill and close the lid. remove from the heat and leave to cool serves 4 completely.
Page 21: Roast Apples With Raisins And Pecans
METHoD desserT on The BarBeCue RoAST APPLES WITH in The kiTChen Prepare the barbecue with the baffle in upright position, so it is burning at about RAISINS AND PECANS Remove the core from the apples using a 180°C. corer or small knife, to create a cavity through the middle of each apple to stuff. Place the apples in the barbecue, sitting on serves 4 Sit each apple on a sheet of foil, large the grill. Cover with the lid and cook for ingredienTs enough to wrap the apples well. 35-40 minutes, until soft to touch, rotating a couple of times for even cooking. Mix together the raisins, rum or sherry, • 4 large cox or royal gala apples sugar, cinnamon, orange zest and pecan Leave to cool for 5 minutes before •...
Page 22 sMoking A barbecue from the HEAT collection will provide the long and slow long and sloW indireCT indirect cooking that is required to impart the flavour of the wood or Cooking Will iMparT The charcoal that is being used in the smoking process and result in flavour of The Wood or tenderising the meat that is being cooked.
Page 23: Hot Smoked Salmon With Pickled Cucumber
METHoD sTarTer on The BarBeCue HoT SMoKED SALMoN in The kiTChen Prepare the barbeque with the baffle in upright position, so it is burning at about WITH PICKLED Cut the cucumber in half lengthways, then 150°C for low and slow cooking. CUCUMBER lay it on a chopping board. Use a vegetable peeler and shave long thin ribbons and put Sit the salmon on top of the soaked plank in a non-metallic bowl. of wood and slip bay leaves under the serves 4-6 salmon. Lay slices of lemon and sprigs of Put the vinegar, sugar and salt in a small dill on top and sit the plank on the barbeque ingredienTs saucepan and gently heat until the sugar grill. Cover with the lid and leave to hot has dissolved. Remove from the heat, pour smoke for about 40 minutes, until the • Approx. 500g fillet of salmon, pin over the cucumber and put in the fridge for salmon just starts to feel firm when lightly boned, skin on...
Page 24: Wok Cooking
Wok Cooking The HEAT Collection is ideally suited to Wok cooking. An adaptor ring can be purchased, so that the high temperatures generated by all the models in the HEAT collection can be applied to this form of cooking.
Page 25: Wok-Fried Chilli And Garlic Greens
ROASTIng RECIPES METHoD Wash the greens and trim any stalks. If using broccoli, slice in half. sTarTer on The BarBeCue WoK-FRIED CHILLI AND GARLIC GREENS Prepare the barbecue for wok cooking, with the baffle set in it’s down position (approximately 400°C). serves 4 Put a wok on the grill and add a good glug ingredienTs of olive oil, chilli and garlic. Stir-fry for about 30 seconds. • 500g mixed greens, such as Tenderstem or sprouting broccoli, Add the greens and spring onions. kale, chard, cavolo nero, spring Stir-fry and toss around in the pan greens, brussel tops for about 4-5 minutes until tender. Keep •...
Page 26 chesneys.co.uk/outdoor...

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