Chesney's HEAT Series User manual

RECIPES

The Chesneys’ HEAT range offers a versaTile, easy To use

and ConTrolled Cooking experienCe

grill

Middle easTern ChiCken skeWers 3

grilled auBergine, poMegranaTe salsa, feTa and Tahini dressing 4

CoConuT panna CoTTa WiTh grilled pineapple and hoT ruM syrup 5

Charred vegeTaBle and Quinoa salad WiTh grapefruiT vinaigreTTe 6

MarinaTed ruMp sTeak WiTh Charred ChiCory and ChiMiChurri 7

grilled figs or peaChes, BurraTa and MinT pesTo 8

Bake

roseMary, garliC and Truffle Baked CaMeMBerT WiTh roseMary flaTBread 10

vanilla CheeseCakes WiTh Baked pluMs 11

shakshuka (Turkish Baked eggs) 12

MediTerranean Baked peppers 13

seafood paella 14

ChoColaTe Chunk Cookies 15

roasT

sloW roasT riB of Beef WiTh horseradish yorkshire puddings 17

honey and ginger sloW roasT duCk 18

sloW roasT indian spiCed laMB shoulder 19

spaTChCoCk ChiCken in spiCed yoghurT Marinade 20

roasT apples WiTh raisins and peCans 21

sMoke

hoT sMoked salMon WiTh piCkled CuCuMBer 23

Wok Cooking

Wok-fried Chilli and garliC greens 25

grilling

A HEAT barbecue will grill beautifully. With temperatures in excess of

400°C a steak can be cooked in minutes leaving the meat moist and with

searing lines enhancing its ﬂavour.

Low temperature grilling of ﬁsh and seafood is simple, cooking directly

on the grill with the option of using direct or indirect heat.

After cooking it will self-clean once in heating mode.

grilling food direCTly over

The Coals is ideal for foods

ThaT need QuiCk Cooking.

indireCT grilling WiTh The

Coals Banked To one side is a

good MeThod for sloWer

Cooking.

gRIllIng RECIPES

Main dish

MIDDLE EASTERN

CHICKEN SKEWERS

serves 4

ingredienTs

• 8 boned, skinless chicken thighs

For the marinade:

• 1 lemon

• 1 tbsp sumac

• 1 tsp ground cumin

• 1 tbsp dried oregano

• 2 cloves garlic, crushed

• 1 tsp salt

• 2 tsp sesame seeds

• 2 tbsp olive oil

• 1/2bunch soft thyme, chopped

• 1/2tsp dried chilli ﬂakes

To serve:

• Handful chopped parsley or

coriander

• Pitta or ﬂat bread

• Hummus

• Pickled chillies

• Pitted olives

• Radishes, roughly chopped

• Extra virgin olive oil

METHoD

in The kiTChen

Cutthechickenthighsintobite-sizedpieces.

Forthemarinade,peelstripsoflemonzest

andputinalargenon-metallicbowlorlarge

re-sealablesandwichbagwiththejuiceof

thelemonandremainingmarinade

ingredients.Addthechicken,mixwellto

coat,cover(ifinabowl)andleaveto

marinadeideallyovernightinthefridge.

Oncemarinated,threadthechickenonto

skewers,leavingasmallgapbetween

piecestoensureevencooking.

on The BarBeCue

Preparethebarbecuewiththebafeinthe

downpositionsetatahottemperaturefor

grilling(about250-350°C).

Cooktheskewersfor6-8minutes,turning

occasionally,untilyouhaveagoldencrust.

Transfertoaplatewhileyouheatthrough

thepittaoratbread,togiveitaslightly

charrededge.

Scatterparsleyorcorianderoverthechicken

andservewiththepitta,hummus,some

pickledchillies,olives,radishes,adrizzleof

extravirginoliveoilandlemontosqueeze

over.

gRIllIng RECIPES

sTarTer

GRILLED AUBERGINE,

PoMEGRANATE SALSA,

FETA AND TAHINI

DRESSING

serves 4

ingredienTs

• 1/3 cucumber

• 4 spring onions, chopped

• 75g pomegranate seeds

• 1 tbsp extra virgin olive oil

• juice from 1 lemon

• 4 tbsp natural yoghurt

• 2 tbsp tahini

• 1 small clove garlic, crushed

• olive oil

• 4 aubergine

• 200g feta cheese

• 1 tbsp toasted pumpkin seeds

• 1-2 tbsp pomegranate molasses

• ﬂaked sea salt and freshly ground

black pepper

METHoD

in The kiTChen

Cutthecucumberinhalfandscoopoutthe

seedswithateaspoon.Cutthecucumber

eshintosmallchunks.Putintoabowland

lightlymixwiththespringonion,

pomegranateseeds,extravirginoliveoil

andalittleofthelemonjuice.Seasonwith

saltandpepper.

Inaseparatebowl,makeadressingby

mixingtogethertheyoghurt,tahini,garlic,

remaininglemonjuice,and2tbspoliveoil

and2tbspwater.Seasonwithsaltand

pepper.

Thinlyslicetheauberginetoapproximately

1cminthickness.



on The BarBeCue

Preparethebarbequewiththebafeinthe

uprightpositionsetforindirectgrilling,at

(about300°C).

Brusholiveoilovertheaubergineslicesand

layonthegrill.Closethelidandallowto

cookfor3-4minutesbeforeturningand

cookingontheotherside.

Whentheaubergineisgoldenandtender,

transfertoaplatterorindividualplates.

Spoonoverthepomegranatesalsa,crumble

overthefetaandscatterwithpumpkin

seeds.Drizzlewithextravirginoliveoiland

somepomegranatemolasses.Servewith

thetahinidressingtopourover.

desserT

CoCoNUT PANNA

CoTTA WITH GRILLED

PINEAPPLE AND HoT

RUM SYRUP

serves 6

ingredienTs

•1 medium-large ripe pineapple

•small handful toasted coconut ﬂakes

For the panna cotta:

•4 leaves gelatine (each one approx.

8cm x 11cm)

•400ml tinned coconut milk

•200ml double cream

•100g icing sugar

•150ml natural yoghurt

For the syrup:

•150g caster sugar

•150ml dark rum

Youwillalsoneed6x150mlmoulds,such

asplasticormetalpudding/jellymoulds,

teacupsorramekins,lightlygreasedwith

vegetableoil.

METHoD

in The kiTChen

Soakthegelatineleavesincoldwaterfor5

minutestosoften.

Placethecoconutmilk,creamandsugarin

asaucepan.Gentlybringtotheboil,stirring

occasionally.Removefromtheheat.

Squeezeouttheexcesswaterfromthe

gelatineleavesandstirintothepan.Leave

tocoolfor5minutesbeforestirringinthe

yoghurtuntilsmooth,usingaballoonwhisk

ifnecessary.Pourintotheoiledmouldsand

leavetosetinthefridgeforabout3hours

orovernight(ifyoucan).

Trimthetopandbottomfromthepineapple

andstandupright.Usingasharpknife,slice

offtheskin.Cutthepineappleintoquarters

lengthways,thencutoutthecentralcore

beforeslicingeachpieceintoaround6

pieces.Sitonatraylinedwithpapertowel

toabsorbsomeofthejuice.

on The BarBeCue

Preparethebarbequewiththebafedown,

setatahottemperatureforgrilling(about

250-350°C).

Putthecastersugarandruminaheavy

basedsaucepanandsitonthebarbeque.

Bringtotheboil,stirringuntilthesugarhas

dissolved.Simmerforaminuteorsothen

removefromtheheat.

Brushthepineapplepieceswiththesyrup,

thenplacethemdirectlyonthegrill.Cook

forabout2minutesuntilyouhavechar

linesbeforeturning.Brushagainwiththe

syrupandcookagainuntilevenlycharred

andtender.

Turnthesetpannacottaoutontoplates,or

leaveinteacupsifthat’swhatyou’veused.

Iftheywon’tcomeveryeasily,thenslidea

sharpknifedownthesidetobreaktheair

sealorverybrieydipthemouldsintohot

water.Sitsomepineappleonthesideof

theplatesandnishbypouringoversome

rumsyrup.

gRIllIng RECIPES

Main dish

CHARRED VEGETABLE

AND QUINoA SALAD

WITH GRAPEFRUIT

VINAIGRETTE

serves 4

ingredienTs

• 200g quinoa

• 3 tbsp mixed chopped herbs (ie

parsley, basil, mint, coriander, dill)

• 2 tbsp pumpkin seeds

• 2 tbsp sunﬂower seeds

• 1 small-medium butternut

squash, peeled and cut into 1cm

thick slices

• 1 red onion, peeled and cut into

wedges

• 200g Tenderstem broccoli

• 1 bunch asparagus, spears sliced

in half lengthways if very thick

• 1 bunch spring onions, trimmed

• 1 large avocado, peeled, stoned

and cut into thick slices

• Olive oil

• Small handful chopped parsley

Vinaigrette:

• Grated zest and juice of 1/2

grapefruit

• 2 tsp honey

• 1 tsp wholegrain mustard

• 80ml extra virgin olive oil

• Sea salt and freshly ground

black pepper

METHoD

in The kiTChen

Putthequinoainasaucepanandcover

with500mlwater.Bringtotheboiland

cookatarollingboilfor2minutes.Cover

withalidandcookonlowfor10minutes.

Removefromtheheat,keepingthelidon,

andsitfor5minutes.Runaforkthroughto

separatethegrainsandleavetocool.

Tossthecooledquinoawiththechopped

herbsandseasonwithsaltandpepper.

Spoonontoalargeservingplatterorbowl.

Tomakethedressing,putallofthe

ingredientsinasmallcleanjarandshake

welluntilcombined.

Heatasmallfryingpanoveramediumheat

andaddtheseeds.Tossaroundfora

minuteorsountiltheyaregoldenand

toasted.

on The BarBeCue

Preparethebarbecuewiththebafedown,

setatahottemperatureforgrilling(about

250-350°C).

Coatallofthepreparedvegetablesin

alittleoliveoil.Workinginbatchescookthe

vegdirectlyonthegrill,turningoccasionally

untiltheyareshowinggoldencharlinesare

becomingtender.Thetimeswillvaryonthe

veg,forexamplethebutternutsquashwill

takearound8minutesandthespring

onionsaround2minutes.Ifyoufeelthey

aregettingtoocharredandnotcooking

thenmovetothesidesofthegrill,or

reducethetemperature.

Whenallofthevegetablesarecooked,

arrangeontopofthequinoa.Scatterover

theseedsandchoppedparsley,andnish

bygenerouslydrizzlingwiththedressing.

Main

MARINATED RUMP

STEAK WITH CHARRED

CHICoRY AND

CHIMICHURRI

serves 4

ingredienTs

•4 rump steaks, roughly 2.5cm thick

•4 chicory, halved lengthways

•olive oil

Marinade:

•75ml olive oil

•2 cloves garlic, roughly chopped

•1 red chilli, chopped

•peeled zest of 1 lemon

•small handful fresh oregano leaves

Chimichurri:

•1 small bunch ﬂat leaf parsley

•small handful fresh oregano leaves

•2 cloves garlic

•½ red chilli

•6 tbsp extra virgin olive oil

•2 tbsp red wine vinegar

•ﬂaked sea salt and freshly ground

black pepper

METHoD

in The kiTChen

Putthesteaksinanon-metallicbowlor

largesealablesandwichbag.Addallofthe

marinadeingredients,massageintothe

meattodistributetheavourandleaveto

marinadefrom1hourorideallyovernight,

turningthesteaksinthemarinadeacouple

oftimes.

Tomakethechimichurriputtheparsley,

oregano,garlicandchilliinasmallfood

processorandwhizzuntilnelychopped

(alternativelynelychopbyhandona

choppingboard).Mixwiththeoliveoiland

vinegarandseasonwithsaltandpepper.

on The BarBeCue

Preparethebarbequewiththebafeinthe

downpositionsetatahottemperaturefor

grilling(about250-350°C).

Shakeoffanyexcessmarinadefromthe

steaks,seasonwithsaltandpepperand

placeonthegrill.Coverwiththelidand

cookforabout3minutesforamedium

nish.Turnandcookforafurther3minutes,

againwiththelidclosed.Removefromthe

heat,transfertoaplateandleavetorest.

Increaseordecreasethecookingtimeof

thesteaksdependingonyoupreferthe

nish.Reduceby1minuteeachsidefor

rareandincreaseby1minuteeachsidefor

welldone.

Brushthehalvedchicoryinalittleoliveoil,

seasonwithsaltandpepperandplaceon

thegrillandcookfor3-5minuteseachside,

withthelidclosed,untilsoftenedand

charred.

Servetherestedsteakwiththechimichurri

saucespoonedoverandthecharredchicory

ontheside.

gRIllIng RECIPES

sTarTer

GRILLED FIGS oR

PEACHES, BURRATA

AND MINT PESTo

serves 4

ingredienTs

• 8 fresh ﬁgs or 2-3 ripe peaches

olive oil for drizzling

• 2 x 200g balls burrata (or buffalo

mozzarella)

For the pesto:

• 25g mint leaves

• 25g fresh basil

• 40g grated parmesan cheese

• 40g pinenuts

• 1 clove garlic, roughly chopped

grated zest of 1 lemon

• Flaked sea salt and freshly

ground black pepper

• 100ml extra virgin olive oil

METHoD

in The kiTChen

Tomakethepesto,placeallofthe

ingredientsapartfromtheoliveoilinto

afoodprocessorandpulseuntilnely

chopped.Slowlyaddtheoliveoilandblend

untilsmooth.Addextraoilorasplashof

watertoloosenifnecessary.



Ifyou’renotusingthisstraightaway,cover

thesurfacewithalayerofoiltoprevent

discolouration.

Cutthegsinhalf,orcutthepeachesinto

quartersandremovethestone.Ruballover

withalittleoilandseasonwithsalt,pepper.

on The BarBeCue

Preparethebarbecuewiththebafeinthe

downpositionsetatahottemperaturefor

grilling(about250-350°C).

Laythecutfruitonthegrill,cutsidesdown

andcookforaminuteorsountilyouhave

charredlines.Turnandcooktheothercut

sideuntilcharred.

Transfertoplates.Teartheburratainto

chunkypiecesandsitalongsidethefruit.

Drizzleorspoonoverthepesto.Finishwith

analdrizzleofoliveoilandtwistofpepper.

Baking

The combination of constant temperature control and highly eective

thermal rotation provided by a Chesneys HEAT barbecue will result in a

degree of even baking that produces outstanding results.

For pizza lovers a HEAT barbecue is perfect as the high temperature

required for indirect cooking can be achieved by burning wood.

It’s possible to bake almost anything on a Chesneys HEAT barbecue.

After cooking it will self-clean once in heating mode.

a Chesneys heaT BarBeCue Will deliver Will deliver

an exTraordinary degree of even Baking

BAKIng RECIPES

sTarTer

RoSEMARY, GARLIC

AND TRUFFLE BAKED

CAMEMBERT WITH

RoSEMARY FLATBREAD

serves 4-6

ingredienTs

For the ﬂatbread:

• 2 tsp easy bake yeast

• 1 tsp caster sugar

• 175ml milk, lukewarm

• 60ml water, lukewarm

• 325g white bread ﬂour

• 1 tsp ﬂaked sea salt

• 1-2 stalks rosemary, leaves ﬁnely

chopped

• 1 tbsp olive oil

For the Camembert:

• 1 boxed camembert cheese

• 1-2 stalks rosemary

• large clove garlic, peeled and sliced

• 1-2 tsp trufﬂe oil

METHoD

in The kiTChen

Puttheyeastandsugarinbowl.Pourover

thewarmmilkandwater.Stirtocombine

thensetasidefor5-10minutesuntilthe

surfacebecomesslightlyfrothy.

Puttheourinalargemixingbowlandstir

inthesaltandchoppedrosemary.Makea

wellinthecentreandpourintheyeast

mixtureandoliveoil.Bringthemixture

togetherandwhencompletelycombined,

turnoutontoacleanworktopandknead

forabout5minutesuntilit’ssmoothand

elastic.Transfertoacleanlightlyoiledbow.

Coverwithadampteatowelorpieceof

clinglmandleaveinawarm-ishplacefor

around45minutesuntilthedoughhas

doubledinsize.

Divideinto6-8portionsandrollouttogive

atrounds.Coverandkeepcooluntilready

tocook.

TopreparetheCamembert,removefrom

anyplasticpackagingandplacethecheese

backintothebox.Placethelidunderthe

baseforextrasupport.Scorethetopofthe

cheeseinalatticepattern.Usingaskewer

ortipofasharpknife,pierceholesinthe

cheeseandinsertthepiecesofgarlicand

sprigsorrosemary.Seasonwithatwistof

blackpepperanddrizzlewithsometrufe

oil.

on The BarBeCue

Preparethebarbequewiththebafein

uprightpositionandheattoapproximately

220°Cforbaking.

Sittheboxofcamembertinaheavybased

ovenprooffryingpanorbakingdish,then

ontothebarbequegrill.Coverwiththelid

andleavetobakefor20minutesuntilthe

cheeseisgoldenandmelted.Removeand

leavetositfor5minuteswhileyoucook

theatbread.

Laytheatbreadsonthegrillandcookwith

thelidupfor1-2minuteeachsideuntil

becominggoldenandslightlypuffedup.

Cutortearintopiecesanddipintothe

cheese.

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