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Shrimp Tacos

Shrimp Tacos
nother delicious recipe, brought to you in partnership with Kelly Bramill of Dreaming of the Good Life - a crackin' food blogger from Angus in Scotland. Check it out: These fabulous shrimp tacos, with grilled corn salsa, just scream summer! I don't know if you've noticed...but I love vibrant colours when it comes to food, and this recipe is no exception. Fresh, fat shrimp (OK king prawns to us UK folk) turn from blue grey to blushing pink as soon as they hit the grill. Pair them with deep green salad leaves and this 'eat the rainbow' salsa, and you may as well be on a sun drenched beach somewhere very hot....rather than in my yard on a damp Scottish winters day. But then food has the ability to transport us to far flung places, don't you think? This recipe, if you can call it that, was inspired by Angus & Oink's amazing Phat Taco sauce, which I use to baste the prawns prior to grilling…..and then privately douse everything in sight with! It's pretty amazing. A lovely kick of fruity heat with a nice citrus burst and layers of subtle spices combine to create a taco sauce to die for! I can highly recommend it. And not just for tacos! This recipe serves between 4 and 6, depending on appetite and whether you're in polite company.

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Huevos Rancheros Tacos with Phat Taco Sauce

Huevos Rancheros Tacos with Phat Taco Sauce
Well we flipped the eggs over easy and instead of the usual bakes eggs style common in this dish we made a super cheesy omelette and put the whole lot into some toasted tortillas to make Tacos Huevos Rancheros! THE breakfast taco to get outta bed for!

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Tacos ‘al pastor’ style

Tacos ‘al pastor’ style
This recipe is brought to you in partnership with Kelly Bramill of Dreaming of the Good Life, a Scottish-based food blogger that knows her stuff! Al pastor, also known as tacos al pastor, is a dish that was developed in Central Mexico consisting of spit-grilled meat (shawarma), a cooking style that would have been brought there by Lebanese immigrants. Although similar to the lamb-based Turkish döner kebab and the Greek gyros, tacos al pastor is more commonly made using pork. The pork is traditionally marinated in a combination of chillies, spices and pineapple and in some areas achiote (a Mexican spice paste) is also used. In this recipe I've put together a simple marinade to echo the flavours of the traditional al pastor, and used pork shoulder steaks which, instead of cooking on a rotisserie, I grill slowly over a medium heat to allow the internal fat to render down and mingle with the marinade. This gives a wonderful combination of crispy, juicy, spiced pork. You’ll notice I’ve not added any chilli to the marinade, but rather added that to the salsa. It's more child friendly for us that way, but go ahead and add chilli flakes to your taste. You'll need your BBQ set up for 2 zone cooking i.e. an area to grill directly over the coals and a cooler, fuel free zone. So bank your lit fuel up on one side of your fuel grate. Alternatively you could cook the pork under the grill of a regular oven set to a medium heat setting (but seriously though, just light the BBQ). Makes enough for 4 hungry people :)

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BRUNSWICK BEEF & ALE PIE

BRUNSWICK BEEF & ALE PIE
We are delighted to have recently partnered up with Miss Piggy’s BBQ, who have brought you this delicious beef & ale pie recipe featuring Angus & Oink products: Here at Miss Piggy’s bbq HQ we share a similar passion with the guys at Angus & Oink, we love to ‘experiment’. A lot of experiments involve mixing some ‘traditional’ British food with some U.S.A. style BBQ dishes, we have enjoyed on our many trips to compete ‘stateside’. Our favourite ‘experiment is Brunswick Beef Brisket and Ale Pie. The wonderful taste of Brunswick stew made with left over BBQ beef brisket meets our very own Beef and Ale pie. A match made in BBQ heaven! This is a similar recipe that gained 2nd place in the ‘cooking from the homelands’ category at the 2016 Jack Daniels World bbq championships.

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Lightning Fast 'Moo Mami' Lamb

Lightning Fast 'Moo Mami' Lamb
Incredibly simple, but packing bags of flavour, this dish can be rustled up in less than 30 minutes! We served the lamb drizzled with A&O Voodoo Mango hot sauce and piled into lightly grilled fresh panini.And as a lighter option, a vibrant salad with grilled corn and Padrón peppers made a fabulous bed for the lamb tobe mounded onto.But the choice of accompaniment is entirely yours.This recipe works equally well with butterflied chicken breasts, steak and pork as well as nice firm fish fillets.

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