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Cypriot Style Lamb Souvla

Posted by Beth Wemyss on

(serves 10-12) approx. 15 lbs. of lamb leg and shoulder, cut into approx. 4-5 inch chunks 5 medium sized onions, quartered 1 head of garlic, skins removed 1/4 cup sweet paprika 8-10 fresh bay leaves approx. 1/2 cup fine salt 1/4 cup black pepper In a blender or food processor, add the onions, garlic and paprika and process until a paste.  Place your lamb chunks in a tub large enough to hold them and empty the contents of the food processor plus bay leaves onto the lamb and mix well with your hands. Now add salt and pepper and mix...

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Spit Roast Pork with Apple and Apricot Stuffing

Posted by Beth Wemyss on

You’ll Need: 2kg boneless pork loin roast200g pkt dried apricots, chopped2 tbs olive oil1 brown onion, finely chopped200g streaky bacon, chopped1 loaf sourdough bread, crust removed, crumbed1 apple, finely diced⅓ cup chopped flat-leaf parsley Method: If your pork loin is not scored, score using a sharp knife, score skin at 1cm intervals. Place pork skin-side up on a rack in the sink. Pour over boiling water. Drain then pat dry with paper towel and lay skin-side up in a roasting pan. Chill uncovered overnight. (This will dry out the skin for perfect crackling.) Place apricots in a bowl and cover...

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BBQ Rotisserie Chicken

Posted by Beth Wemyss on

Ingredients: 1 Whole Chicken1 Lemon1 teaspoon peppercorns1 teaspoon salt500 ml water (or enough to soak your entire chicken)1 teaspoon sugarAny meat rub of your choice We start like any good chef and begin by cleaning our chicken. Remove any and all excess fat and skin if not necessary. We like to use the excess skin to make crispies later! Split the chicken down the middle and remove any additional carcass remains from the inside and make sure you’re all good to go. For the brine:You can make brine however complex you’d like, but we like to keep it simple. Add the salt and...

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Charcoal Spit Roaster – Tips & Techniques

Posted by Beth Wemyss on

Rotisserie cooking, traditionally known as spit roasting, is a grilling technique where you use charcoal spit roasters to barbeque meat. A charcoal spit roaster comes in perfectly handy when you want to treat your guests to succulent and appetising meat. Spit roasting is a time-honoured grilling method where skewered meat is slowly rotated over medium heated charcoals to make the meat tender and flavourful.Although spit roasting is ideal for barbequing large chunks of beef, lamb or pork, you can cook almost any type of meat provided you know the cooking technique.Preparing the Meat You can skewer sirloins of pork, lamb,...

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Delicious Spit Roasted Pork - Recipe

Posted by Beth Wemyss on

Spit roasted pork is so delicious, but cooking it on a spit roaster for the first time can be daunting. You need to know the best cooking temperature and the right ingredients to get that perfect taste. However, this recipe, for sure, is worth the labor.   Ingredients: 15-20kg full pig (Weight is approx.) 15 crushed garlic cloves 200g salt 100g black pepper 50g oregano 3 onions (crush them well) 2 sprigs rosemary How to cook: To begin with marinating the pig with all the ingredients. Rub the outer and inner areas well with it. Ensure you reach even inside...

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