BBQ recipes with Richard Holden

BBQ recipes with Richard Holden If you read my post about the BBQ masterclass with Richard Holden and Thermapen at John Whaites Kitchen in Wigan earlier this month, here are the recipes we followed during the class that I promised to share with you guys. These have all been created by Richard Holden and you can find plenty more in his free downloadable BBQ book here. Enjoy!

Richard-Holden-BBQ- That-British-Betty-Blog

Chicken Breast with Lemon & Thyme

  • 4 chicken breasts, skin-on
  • 2-3 sprigs of fresh thyme, picked
  • ½ lemon, zest and juice of
  • 2 tbsp cold-pressed rapeseed oil
  • sea salt flakes and freshly cracked black pepper

Method:

  1. Place the chicken fillets in a bowl with the rest of the ingredients, evenly coat, cover and set aside for 1 hour to infuse.
  2. Preheat your BBQ to 250c grilling heat with the lid down, vents open as applicable.
  3. Oil the cleaned cooking grate and place the chicken skin side down over the area of heat. Close the lid and cook for 2-3 minutes or until it comes away easily when checked.
  4. Turn over and close the lid, cook for the same time before checking the core temperature using a thermometer. If the chicken is 75c at the core it is safe to remove to a warm serving plate. If the core temperature is less than 75c move the chicken pieces to the area of roasting heat and close the lid to cook further.
  5. Once all pieces are 75c or higher, remove from the barbecue to a warm plate, cover and rest for 10-15 minutes.

BBQ Chicken Recipe Richard Holden That British Betty Blog

Flat Iron Steak

  • 1 x 500g flat iron steak
  • 1 tbsp cold-pressed rapeseed oil
  • sea salt flakes and freshly cracked black pepper

Method:

  1. Remove the steak from its packaging and pat dry. Allow to come up to room temperature for at least 20 minutes then coat with the oil and season.
  2. Preheat your BBQ to 275c grilling heat with the lid down, vents open as applicable.
  3. Oil the cleaned cooking grate and place the steak over the heat. Close the lid and cook for 2 minutes or until it comes away easily when checked.
  4. Turn over and close the lid, cook for the same time before checking the core temperature using a thermometer. If the steak is 52c at the core remove to a warm serving plate. If the steak looks cooked on the outside but requires more cooking, move to the area of roasting heat and continue cooking with the lid down. Remove to a warm plate and rest for 10 minutes before slicing.

BBQ masterclass flat iron steak recipe Richard Holden That British Betty Blog

Pea, Bean & Cucumber Salad

  • 125g frozen peas, blanched
  • 125g frozen broad beans, blanched
  • ¼ cucumber, cut into 1cm dice
  • 1 tsp lemon juice
  • 2 tsp cold pressed rapeseed oil
  • Sea salt flakes and freshly cracked black pepper
  • 3 sprigs mint, picked
  • 100g rocket

Method:

  1. Tumble the peas, bean and cucumber into a medium bowl.
  2. Make the lemon dressing by whisking the lemon juice and oil together. Taste and season as appropriate.
  3. Dress the vegetables with the lemon oil, before lighting tossing through the mint and rocket leaves.

BBQ masterclass salad recipe Richard Holden That British Betty Blog

Tomato and Rocket Salad with Chilli and Pine Nuts

  • 1/2 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 2 tsp cold pressed rapeseed oil
  • 40g pine nuts, toasted in a dry frying pan
  • ¼ chilli, diced very small (optional)
  • 2 tsp capers, drained of their brine
  • 75g cherry tomatoes, cut in half
  • 3 springs of fresh mint, picked and torn large
  • 75g washed mixed salad leaf
  • sea salt flakes and freshly ground black pepper

Method:

  1. Whisk the mustard, lemon juice and oil in a medium bowl. Taste and adjust the seasoning if necessary.
  2. Add the pine nuts, chilli, tomatoes and capers and coat with the dressing. Lightly toss in the mint and salad leaves and serve.

BBQ masterclass recipe salad Richard Holden That British Betty Blog

Lisa Valentine That British Betty Blog

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