Spicy Salami Beef Burger

Spicy Salami Beef Burger on Oak BBQ Plank

Making your own burgers is incredible easy and you are always guaranteed to get 100% pure beef burgers with no hidden ingredients. We have our own delicious recipe for burgers which can be cooked beautifully on BBQ Planks.

Oak is always the favourite for most people when cooking red meat but I prefer Beech because it gives a slightly sweeter flavour  and don't forget Cherry which adds a lovely natural fruity flavour. Cedar is the flavour to be careful with , it's spicyness can be overpowering with red meat but give it a try - you might like it !

All your normal BBQ food can be cooked on a BBQ Plank such as burgers and sausages but cooking on a plank guarantees that your food stays moist and tender, it can't burn or fall through the grill and there is no need to clean the grill after cooking, just scrub down your plank.

So whether you make or buy your burgers - they will taste delicious.

Ingredients
500g minced beef 6 spring onions, finely chopped 1 garlic clove, crushed 2 tsps chopped fresh coriander 1 egg 4 slices salami, finely chopped salt and freshly ground black pepper serves 8 burgers

 

Presoak your BBQ Plank for up to 2 hours in water and why not try adding some beer to the water for even more flavour. Mix all the minced beef, onion, garlic, coriander, salami, egg, salt and pepper in a bowl. With wet hands shape the mixture into evenly shaped balls then pat down to make patties.

 

Pre-heat your BBQ to a medium heat and place your burgers evenly spaced on your pre-soaked planks and onto your BBQ grill and close the lid. BBQ for about 10-15 minutes until cooked all the way through and serve.

 

Why not add some thinly sliced chilli to the burger mixture or bacon instead of salami ? If you like onion with your burgers then just cut up a large onion and steam cook next to your burgers.

 

If you want some melted cheese on your burgers then place a slice of cheese on your burger after you've turned your BBQ off, close the lid and wait until the cheese has melted.

 

Take a look at our website for more delicious food cooked on wood

www.theroastingplankcompany.co.uk

Each BBQ is different and have different cooking times and temperatures, check your manufacturer's instructions for cooking guidelines.

BBQ Chicken Wings in Sweet and Sour Sauce on a BBQ Plank

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Chicken Wings in Sweet and Sour BBQ Sauce on a BBQ Plank

 

Cooking on wood is great for making your food moist and tender but another great reason is that the wood puts a natural barrier between your food and the grill so it is really hard to burn your food or for food to fall through the gaps or for flare ups.

 

As one of our customer's said " cooking on wood makes a BBQ God out of any man'  (or woman!), simply because it makes BBQing so easy and you don't burn your food.

 

Chicken Wings are a great example of this, they can so easily get burned on a BBQ, the skin gets stuck to the grill, the sauce gets all over the grill (not fun to clean) and so on.  So, please enjoy our no hassle and great tasting Chicken Wing recipe .

 

Any of the woods can be used for this recipe, but my favourite is Beech as it adds a sweet beechy flavour. Just be careful of the Cedar BBQ Plank as the strong spicy sweet flavour is not to everyone's taste.

 

 

Ingredients
1 kilo chicken wings 1 cup The Roasting Plank Sweet and Sour Sauce     serves 4

1. Place your chicken wings in a large bowl and toss them with The Roasting Plank Sweet and Sour Sauce. Leave to marinate for a couple of hours or overnight in the fridge if you want.

 

2. Preheat your BBQ to a medium heat and put your chicken wings, evenly spaced, onto your pre-soaked BBQ Plank and put onto the grill. BBQ for about 20-25 minutes or until they are fully cooked.

 

Enjoy you moist, tender and sweet and sour Chicken Wings but don't forget the paper towels....they will be sticky.

 

Click here for The Roasting Plank Sweet and Sour Sauce.     

For more information about cooking on wood, please see our website: www.theroastingplankcompany.co.uk                                                

Each BBQ is different and have different cooking times and temperatures, check your manufacturer's instructions for cooking guidelines.

BBQ Stuffed Mushrooms Steamed on BBQ Plank

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Stuffed Mushrooms Steamed on a BBQ Plank

Cooking mushrooms steamed on wood is simply, in my opinion, the best way to eat mushrooms. They absorb the moisture from the wood incredible well, as well as the different flavours of the wood, to make them very moist, tender and tasty but not mushy or slimy.

Even cooking mushrooms simply ( BBQ or in the oven) with a drizzle of olive oil and some salt and pepper, you can enjoy the amazing flavour and texture of mushrooms. I am really looking forward to trying lots of different mushrooms, with their differing flavours and textures, on wood. I'll keep you posted.

Any of the woods can be used for cooking mushrooms such as Oak, Beech and Cherry but, as always, take care with the Cedar because it is very sweet and spicy and the flavour can be too over powering for some. Just a matter of taste.

Ingredients

2 large plate mushrooms, stems removed 3 finely chopped spring onions 1/2 medium sized onion, finely chopped 1 clove of garlic, finely chopped 1 tsp chopped rosemary 1 tsp chopped parsley 1 slice of white or brown bread, crumbed 1 tbsp Parmesan cheese 1 tbsp mayonnaise 1 tbsp grated strong cheddar cheese 1 tbsp cream cheese salt and freshly ground black pepper   optional   2 oz prawns, peeled and deveined and chop into small pieces or 1 smoky bacon rasher, cooked and chopped     serves 2

 

1. Heat some oil in a frying pan and gently fry the onion, spring onion and garlic until soft.

2. In a bowl mix your fried onion mixture with the bread crumbs, cheeses, mayonnaise, herbs and salt and pepper.

3. Divide your mixture up between the two mushrooms and gently fill them up with the mixture. Place your Stuffed Mushrooms onto your BBQ Plank and sprinkle with some parsley.

4. Preheat your BBQ to a medium heat and place your pre-soaked BBQ Plank with the mushrooms onto the BBQ Grill, close the lid and BBQ for 12-15 minutes until the mushrooms are soft and the top begins to brown.

 

 

This is the vegetarian version but you can add the chopped prawns or chopped smoky bacon to the mixture for the meat eaters.

If you want some more information about Cooking on Wood and our other products, please take a look at our website www.theroastingplankcompany.co.uk                                                                                       

Each BBQ is different and have different cooking times and temperatures, check your manufacturer's instructions for cooking guidelines.

Planked Baked Apples

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Roasting Plank Baked Apples

 

This is another traditional recipe that can given a new twist by cooking it on wood. Cedar is an amazing wood because of its sweet and spicyness that compliments fish and seafood so well but also fruit such as apples or pineapples.

I prefer to use the Cedar Roasting Plank or BBQ Plank for Baked Apples because of the amazing flavour of Cedar but any of the woods could be used and all of the woods can be soaked in apple cider or apple juice to add an even greater flavour.

 

 

Ingredients
4 baking apples 1 tbsp brown suger 1 heaped tbsp sultanas or raisins 1 tsp ground cinnamon 1 tbsp runny honey 1 pear, peeled and diced 1 banana, peeled and diced   serves 4

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1. Core the apples, leaving the bottom intact.

 

2. Mix together the brown sugar, raisons, sultanas, cinnamon and carefully fold in the chopped pear and banana with the honey.

 

3. Fill the apples with the mixture.

 

 

 

4. Place the apples into a pre-heated oven ( Gas Mark 5) on your pre-soaked Roasting Plank and bake slowly for 40-45 minutes until the apples are soft and tender but not too mushy.

5. Place the plank onto your table and serve with some ice-cream or custard. 

Don't stop with apples though if you love steamed fruit then you will love cooking on a Cedar Roasting Plank or BBQ Plank - next time try plums or pears.

 

For more information about Roasting Planks, BBQ Planks and Wood Paper visit our website:

www.theroastingplankcompany.co.uk

Planked Meatballs with Spaghetti in Spicy Tomato Sauce

roasting plank,meatballs,cooking on wood,plank,spaghetti meatballs,recipe,cedae,oak,beech

What a wonderful way to serve a traditional dish, the meatballs are tender and moist and the spaghetti looks fantastic on the wood. We used our Cedar Roasting Plank to give a sweeter layer of flavour to the meatballs and spaghetti but the Oak or Beech Roasting Plank will work very well.

Creating new recipes using a Roasting Plank is great fun but also is taking the old favourites and adding a new twist by cooking it on wood.

 

Ingredients

Meatballs 1 slice of white bread, crumbed 500g beef mince 1 finely chopped medium onion 1 clove of garlic, crushed 4 mushrooms, finely chopped splash of Worcestershire sauce salt freshly ground pepper   Tomato Sauce 1 medium onion, finely chopped 1 clove of garlic, finely chopped 1/2 tsp rosemary 1 tin chopped tomato 1 tbsp olive oil 1-2 hot chilli peppers, finely chopped (optional) salt freshly ground pepper     Spaghetti   serves 6

                

Meatballs

 

1. In a large bowl combine the mince beef, onion, garlic, mushrooms, breadcrumbs, splash of sauce, salt and pepper and , using your hands, combine well.

2. With your hands mould 15 meatballs ( roughly the same size!) and place on your Roasting Plank and into a pre-heated oven (Gas Mark 4-5) for 15-20 minutes or until fully cooked.

 

Tomato Sauce

 

1. Warm up the olive oil in a frying pan on a medium heat and then add the onion, garlic and chilli and cook for about 2-3 minutes until the onion is lightly browned.

2. Add the tomatoes and rosemary and slowly simmer on a low heat for 10 minutes. Stir occasionally and season with salt and freshly ground pepper.

3. After 10 minutes, allow to cool.

 

Spaghetti

 

1.Bring a large pan to the boil and add salt and a splash of olive oil.

2. Add the spaghetti and cook for about 10 minutes until the spaghetti is al dente.

3. Drain and put back in the pan. Add some more olive oil, season with salt and freshly ground pepper.

 Planking

Put your cooked meatballs around the outside of your Roasting Plank, transfer your spaghetti to the middle of the plank and cover with the Tomato Sauce and, if you want, grate some Cheddar or Parmesan Cheese on top.

 

Put your Roasting Plank in a preheated oven (Gas Mark 4-5) for 15 minutes and then place onto the table.

 

 

 

 

 

 

Looks great and tastes even better.

 

 

 

 

 

 

 

 

 

For more wood recipes using our Roasting Planks, BBQ Planks or Wood Paper then take a look at our website :

www.theroastingplankcompany.co.uk

Mustard Roast Ham on a Beech Roasting Plank

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Honey and Mustard Roast Ham on a Beech Roasting Plank

Gammon is so tender and moist on a Roasting Plank because the plank has been soaked in water, so the meat it is slowly steamed in Beech wood. Beech is probably the best wood because it imparts a lovely sweet woody flavour with a woody aroma.

As your Roasting Plank is going into your oven for quite a long time, please make sure you have soaked your plank for at least 24 hours.

Try soaking your plank in a mixture of water and dry or sweet cider or apple juice for an extra layer of taste.

 

Recipe

2.75 kg Gammon joint (skinned)  , 1.5 tbsp Dijon or English mustard,2 tbsp clear honey

Put the gammon joint into a large bowl , cover with cold water and leave to soak for 24 hours. Drain well.

Set the oven to Gas Mark 4 and put your gammon joint onto your pre-soaked Beech Roasting Plank and put into your oven.

Roast for 2 hours. Mix the mustard and honey together and then smear thickly all over the gammon and put back into the oven for a final 25 minutes.

 

Let it rest in a warm place for 20-30 minutes and then put your warm Roasting Plank on the table and carve.

 

 

 

For more information, please see our website : www.theroastingplankcompany.co.uk

 

 

 

Roasted Pineapple on a Cedar Roasting Plank

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Cedar Planked Pineapple (or peach or pear...)

We are still trying out all the different combinations of fruit and woods but here is one of our favourite fruit recipes, very simple but quite delicious.

 

 

 

 

 

 

Most fruits can be steamed on a plank such as bananas, apples, pears, peaches, cherries, plums, nectarines, mango..... try making a steamed fruit salad with fresh mint or with cinnamon sticks or drizzled with honey or treacle.

Try adding more rum or kirsch to your fruit by putting some into the water soaking solution . If you are cooking with the kids then put some fruit juice into the water instead.

Cedar is the best wood as it has a lovely sweet spicy flavour but you can also use cherry which imparts a subtler fruity taste.

Recipe

1 pineapple, peeled, 3 tbsp palm or demerara sugar, shot of rum, chocolate toffee sauce or chocolate ice cream

Rub the rum into the pineapple followed by the sugar and place your pineapple on a :

Cedar Roasting Plank :  place your pineapple on the soaked plank into the oven at Gas Mark 4-5 for about 30 minutes, turning over once. 

Place on your table and slice your pineapple, serve with chocolate toffee sauce or ice cream.

 

 

Your plank only needs to be soaked for at least 4 hours because the cooking time is so short.

Cedar BBQ Plank : the same recipe can be repeated on a BBQ Plank but slice the pineapple before putting onto your plank.

Wood Paper : I love using Wood Paper for my steamed fruit salad because the presentation looks so fantastic.

Cut up the pineapple (or other fruit) into smaller chunks and lay onto your soaked Wood Paper and wrap. Tie up with some butcher's string and put into your oven for about 10 minutes or on the BBQ.

Open up your wood parcel at the table and smell the delicious aroma of all that steamed fruit and rum. Amazing. 

For more information please see www.theroastingplankcompany.co.uk