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Patrick Spinazza's Barbecue Feast

From Double Devonshire Cheese Burgers to a refreshing Watermelon and Goat's Cheese Salad, Patrick has your summer alfresco eating covered!    

⁣Patrick is our UK Account Manager and is a culinary extraordinaire having previously worked as a chef. 

Burgers

Ingredients:

  • 500g quality beef mince
  • 1 small finely diced onion 
  • 2 cloves garlic finely diced
  • 1 tbsp Dijon mustard
  • 1 tbsp Worchester sauce
  • 1 tbsp HP sauce
  • 1 egg
  • Handful of chopped parsley
  • Season with salt and pepper
  • 150g Double Devonshire grated
  • 150g Vintage sliced for melting

    Method:

    1. Place all ingredients in a bowl except for the cheese and mix through till thoroughly combined.
    2. Shape burgers to the size you require and then make a well in the middle
    3. Place the grated Double Devonshire in the middle of the well and fold burgers over to encase the cheese.
    4. Grill over coals and cook to your liking, once you flip the burger over place the slice Vintage on top to melt whilst finishing it off.
    5. Rest burgers for 5 minutes before assembling your burger.

    Burger relish

    Ingredients:

    • 50g cornichons
    • 30g shallots
    • 25g capers
    • 30g Dijon mustard
    • ½ an anchovy
    • Pinch of salt
    • Pinch of paprika
    • 180g ketchup

    Method:

    Place all the ingredients in a bowl and mix.

    Celeriac Remoulade

    Ingredients:

    • Half a celeriac thinly sliced
    • 30g cornichons finely chopped
    • 20g capers finely chopped
    • 1 finely chopped shallot
    • Small bunch of finely chopped chives
    • Coat with mayonnaise
    • Season with salt and pepper

    Method:  

    • Finely chopped and slice then combine all ingredients in a bowl serve with charcuterie

    Mint and chilli dressing 

    Ingredients:

    • ½ bunch fresh chopped mint
    • 2 chillies finely chopped (any kind) take the seeds out if you like it not so hot
    • ½ cup sugar
    • 2/3cup water
    • 2 tbsp fish sauce

    Method:

    1. Boil the sugar, water and chillies to make a thin syrup.
    2. Add the mint and fish sauce and leave to cool and infuse in the fridge
    3. Once cool drizzle over salad

     Aoili

     Ingredients

    • 6 egg yolks
    • 1 ½ tbsp Dijon mustard
    • 5 cloves roasted garlic minced
    • 1 clove fresh garlic minced
    • 400ml veg oil
    • 150ml extra virgin olive oil or grapeseed oil
    • 1 lemon juiced.
    • Salt and pepper to season

      Method

      • In a mixing bowl add yolks, garlic, lemon juice, Dijon and salt and pepper
      • Mix together ingredients till combined well then start adding the oils very slowly till they start to emulsify
      • Once all combined add a little water if needed if its to thick and check the seasoning.

       Watermelon Salad

      •  ½ a watermelon diced
      • 100g Quicke’s Goats Cheese crumbled
      • A few spring of mint and oregano
      • A hand full of mix olives
      • 1 red onion finely sliced

       Decorate on a board or plate and dress with the chilli mint dressing

      Grilled Corn on the Cob

      Ingredients:

      • 4 cobs of corn blanched with skin on (pre cooked in boiling water)
      • Aioli
      • Paprika
      • Quicke’s Oak smoked cheddar

      Method:

      1.  Pull back husks and char gill on BBQ
      2. Once charred to your liking brush with aioli, and sprinkle paprika and grated oak smoked cheddar to serve.

      Grilled baby gems

        Ingredients:

        • 4 baby gems halved
        • Aioli to dress
        • Small handful Hazelnuts roasted and crushed
        • Finely grated Quicke’s mature  cheddar

        Method:

        • Chargrill gems over coals till tender
        • Drizzle with aioli and sprinkle over nuts and cheddar to serve

        Spinazza Summer Cider Cocktail

        Ingredients:

        • 1 bottle Sandford orchards Devon mist
        • 2 halved char gilled doughnut peaches
        • 2 shots of spiced rum
        • 1 shots gin
        • 1 shot of Frangelico
        • 1 cinnamon stick charred
        • 6 springs of thyme
        • Juice of a lime
        • Jug full of ice

        Method:

        • Char peaches and cinnamon over hot coals on the BBQ till peaches a soft but much charcoal and till cinnamon becomes fragrant
        • In a jug place some ice and 1 peach and smash up (muddle)
        • Add the liquor, thyme, lime and more ice and stir well
        • Slice the peaches and add to the mix along with lime juice and cinnamon and stir well.
        • Share and get Merry.
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