It is the time of year where we are ready to whip the cover of our BBQ’s, usually with the best of intentions to cook up a storm on the grill and try some new recipes out.
If you’re like me, however, the reality is somewhat different and often the convenience and ease of sticking to what you know takes over and the same dishes come out year after year.
Well, after such a crazy year, we’ve been working on some new chocolate-based recipes with our friend and chocolate expert David, of Coeur de Xocolat for you to create a BBQ sensation for your friends and family. So, what are you waiting for – get the charcoal out or the gas turned on, the wine cracked open and enjoy some time together over a tasty meal cooked outdoors.
Make sure you always bring your meat back to room temperature before cooking. The biggest struggle with cooking on the BBQ is to get the heat from the outside of your steak into the middle without burning the surface to a cinder.
If you’re at home, you have a fully equipped kitchen use it! start your thick pieces of meats, marinated chicken portions or sausages in the oven.
As tempting as it is, don’t keep prodding and poking. It takes time for your caramelised barbecue crust to develop and this won’t happen if you keep turning your steaks or burgers. Only turn once or twice. And don’t squash everything.
Weather awful? Don’t worry, turn your attention indoors and create these delicious recipes to cook in your oven…just as tasty!
Dark Chocolate Balsamic Dressing
Prep Time: 5 mins
Cooking time: 10 mins
- Serves: 2 x 110g jars
- 100mls of fine Balsamic Vinegar
- 20mls olive oil
- Sea salt to season
- 100g caster sugar
- 70g of Classic Choc Affair dark chocolate
- 10g Cocoa powder
Gently bring the balsamic vinegar, cocoa and sugar to a simmer, remove from heat once the sugar is dissolved and stir in the chocolate. Blend to perfection with a hand blender.
Dip your finger in and have a taste to ensure it is chocolatey enough!!
Serve with a strawberry and rocket salad, over Salmon, or simply with strawberries on their own – absolutely delicious.
Chocolate Sweet and Spicy Rub
We can put chocolate on our meat, fish, tofu, and potatoes, not to mention our vegetables. Chocolate has been used in savoury drinks and foods longer than it has sweet – the Mayans knew how to make the most of this food of the gods.
Prep Time: 10 minutes
- 125g Cocoa powder
- 15g Sea salt
- 5g Ground Black pepper
- 100g Brown sugar
- 10g Garlic powder
- 10g Onion powder
- 5g Smoked paprika
- 15g Chilli Flakes
Place all ingredients into a clean dry bowl mix together thoroughly, Sprinkle coating the meat, fish or tofu on all sides – Grill or oven bake and enjoy.
Chocolate BBQ Sauce Recipe – An old favourite with our team
Prep Time: 20 minutes
- 2 tbsp Unsalted Butter
- 2 cloves garlic, very finely chopped
- 1 small onion, very finely chopped
- 1 Classic Choc Affair dark chocolate bar – grated
- 225g ketchup
- 50g brown sugar
- 30ml instant coffee
- 2 tbsp honey
- 2 tbsp cider vinegar (any vinegar will do though!)
- 2 tbsp cocoa powder
- 1 tbsp Worcestershire sauce
- 2 tsp powdered mustard
- 2 tsp chilli powder
- 1⁄2 tsp ground coriander
- 1⁄4 tsp Cayenne
- 2 tsp salt
- 1 tsp ground black pepper
- Melt the butter in a saucepan over medium-high heat. Add the chopped garlic and onions, and cook until soft (5 or so minutes).
- Stir in all the other ingredients; cook, stirring occasionally, until thickened, for about 3 minutes.
- Brush on top of your BBQ Ribs or pork chops, and enjoy!
TIP: Our drinking chocolate flakes are a great alternative if you don’t want to grate the chocolate.