The lads and lasses in the kitchen at Close House golf club share their recipes for a perfect summer barbecue – from burgers, sausages and koftas to salsa, raita and favourite marinades. All we need now is some sunshine!
Beef burger
Author: Close House
Ingredients
- 3 banana shallots, finely diced
- 2 cloves garlic, crushed
- 50g thyme, chopped
- 50g parsley, chopped
- 50g sage, chopped
- 3 tbsp HP brown sauce
- 500g pork mince
- 1½kg minced lean beef
- 1 egg, beaten
- 60g breadcrumbs
- salt and pepper
Method
- Place shallots, garlic and herbs in a bowl. Add the brown sauce and mix well. Combine the pork and beef mince and mix well before adding the shallot mix. Add the beaten egg, breadcrumbs and seasoning. Mix well. Chill for 1hr then mould into patties. Cook on barbecue until browned and cooked through.
Lamb & mint burger
Author: Close House
Ingredients
- 1 tbsp French mustard
- 1 tsp smoked paprika
- 3 cloves garlic, chopped
- 3 shallots, finely chopped
- 60g fresh rosemary, chopped
- 60g fresh mint, chopped
- 60g fresh parsley, chopped
- 1½kg minced lamb
- 1 egg, beaten
- 200g fine breadcrumbs
- salt and pepper
Method
- Place the mustard, paprika, garlic, shallots, rosemary, mint and parsley in a bowl. Mix well. Add the minced lamb and egg, breadcrumbs and seasoning, and mix well. Chill for 1hr and mould into patties. Cook on barbecue until browned and thoroughly cooked through.
Spiced lamb koftas
Author: Close House
Serves: 20
Ingredients
- 2 red onions, finely chopped
- 2 fresh chillies, chopped
- 3 cloves garlic, chopped
- 1½kg minced lamb
- 1 egg, beaten
- 300g fresh coriander
- 300g fresh parsley, chopped
- 3 tbsp mint sauce
- 1 tbsp ras el hanout
- 3 tbsp black onion seeds, toasted
- salt and pepper
Method
- In a bowl, mix the onion, chilli, garlic, then add lamb mince and combine. Add the egg and fresh herbs and mix. Add the mint sauce, ras el hanout and onion seeds, season and mix well. Mould onto sticks approx 2½cm long and chill. Cook on barbecue until browned and cooked through.
Tomato, cucumber and coriander salsa
Author: Close House
Ingredients
- 4 tomatoes, de-seeded and chopped
- 1 cucumber, de-seeded and chopped
- 1 bunch coriander, roughly chopped
- 1 red onion, finely chopped
- 200ml olive oil
- 30ml white wine vinegar
- zest of 1 lemon
- salt and pepper
Method
- Combine all ingredients in a bowl and serve.
Mint raita
Author: Close House
Ingredients
- 300ml full fat yogurt
- 1 cucumber, peeled and chopped
- ¼ tsp cumin powder
- ½ tsp sugar
- dash smoked paprika
- 1 tsp fresh coriander, chopped
- salt and pepper
Method
- Whisk the yogurt and add the dry ingredients. Season and serve.
Venison, basil and sun blushed tomato sausages
Author: Close House
Serves: 15-20
Ingredients
- 500g coarse venison mince
- 250g coarse sausage meat
- 3tsp garlic powder
- 50g fresh basil, chopped
- 250g sun blushed tomatoes, chopped
- 2 egg yolks
- 200g fine breadcrumbs
Method
- Combine venison, sausage meat, garlic powder, basil and tomatoes. Add egg yolks and breadcrumbs. Form or fill sausage casings. Cook until browned and cooked through.
Mango mayonnaise
Author: Close House
Ingredients
- 300g mayo
- 150g mango chutney
- 1 tsp onion seeds
Method
- Combine all ingredients and serve.
Garlic & herb marinade
Author: Close House
Ingredients
- 4 cloves garlic
- 30g wild garlic leaves (if not available, add 1 more clove garlic)
- 20g thyme
- 20g rosemary
- 40g sea salt
- 250ml olive oil
Method
- Blend for 30 seconds, then slowly add olive oil until emulsified.
