Jim Moore’s BBQ Hot Dogs

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Jim Moore's BBQ Hot Dogs
Jim Moore's BBQ Hot Dogs
Servings:4
Preparation Time:10
Cooking Time:10
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Ingredients

  • Fresh For You Sausages
  • Ballymaloe Mayo
  • Mustard
  • Fresh For You Tomatoes
  • Ormo Finger Rolls
  • Chorizo cubed
  • cheese slices
  • Crispy Onions
  • Rocket
  • cucumber

Method

  1. Grill the sausages until cooked through to 75 degrees celsius.
  2. While they are cooking, sautéed some chorizo, with chopped onions until they caramelise a little.
  3. Line the Ormo hotdog rolls with rocket, tomato & cucumber.
  4. Add the sausages and top with the chorizo and onion mix.
  5. Sprinkle with cheese.
  6. Drizzle with Ballymaloe Mayo and American mustard.

Loaded Nachos

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Loaded Nachos
Loaded Nachos
Servings:4 people
Preparation Time:30 minutes
Cooking Time:10-30 minutes
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Ingredients

  • 1 tbsp olive oil
  • 1 onion chopped finely
  • 250 grams Beef Mince
  • 1 tsp hot smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp Chilli Powder
  • 200 grams Black Beans drained
  • 200 grams tortilla chips lightly salted
  • 150 grams cheddar grated
  • 100 grams cherry tomatoes quartered
  • salt and pepper to season
  • 4 Spring onions lightly chopped
  • Coriander optional
  • Chopped Chilli optional
  • lime wedges
  • Sour Cream

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan over a medium heat, add the onion and cook for 3–5 minutes until soft and translucent.
  2. Increase the heat and add the beef, paprika, cumin and chilli powder. Cook for 5-10 minutes, stirring occasionally, until the beef is browned.
  3. Reduce the heat to medium and add the black beans, stirring gently, until the beans are heated through. Season with salt and pepper.
  4. Line the base of a 1.5 litre/2¾ pint ovenproof dish or baking tray with a single layer of tortilla chips, then top with half of the beef mixture, then half the cheddar and half the cherry tomatoes. Add a second layer of tortilla chips, then top with the remaining beef and cheese. Transfer to the oven and cook for 8–10 mins, until the cheese has melted.
  5. Remove the nachos from the oven and top with the remaining cherry tomatoes, spring onions, coriander and chilli, if using. Serve hot with the soured cream and lime wedges.

No Bake Berry Cheesecake

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No Bake Berry Cheesecake
No Bake Berry Cheesecake
Servings:8 people
Preparation Time:6 hours
Cooking Time:10 minutes
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Ingredients

  • 160 grams Mixed Berries additional for topping
  • 15 ml water
  • 240 grams Sugar
  • 2 tbsp Cornstarch
  • 200 grams Biscuit Crumbs
  • 110 grams Melted Butter
  • 680 grams Cream Cheese
  • 2 tsp vanilla extract
  • 300 ml Heavy Whipping Cream
  • 85 grams Icing sugar

Method

  1. To make the berry topping, add mixed berries and water to food processor and puree until smooth.
  2. Combine the 100 grams sugar and cornstarch in a medium saucepan. Stir in the berry puree.
  3. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil, about 8-10 minutes. Allow to boil for 1 minute, then remove from heat. Set aside and allow to cool completely.
  4. To make the cheesecake, grease the bottom and sides of a 9 inch tin.
  5. Combine the biscuit crumbs with sugar. Add melted butter and stir to coat. Press crumbs into an even layer in the bottom of the tin.
  6. Mix cream cheese, sugar and 1 teaspoon of vanilla extract together in a mixer bowl until smooth and well combined.
  7. In another mixer bowl, add the remaining 1 tsp vanilla extract, heavy whipping cream and icing sugar. Whip on high speed with the whisk attachment until stiff peaks form.
  8. Gently fold about 1/3 of the whipped cream into the cream cheese mixture until combined, then add the remaining whipped cream and fold until fully incorporated.
  9. Divide the mixture evenly between two bowls. Add 1/4 of the berry topping to one of the bowls and combine. Refrigerate remaining berry topping until later.
  10. Spread the berry filling evenly into the crust and smooth the top. Gently add the vanilla cheesecake filling and smooth into an even layer.
  11. Refrigerate for about 6-7 hours or until firm.
  12. Remove the cheesecake from the tin, then spread remaining berry topping evenly on top. If needed, heat the berry topping up a bit so that it’s a more spreadable consistency. You don’t want it hot though, or it’ll soften the cheesecake.
  13. Top the cheesecake with fresh fruit and refrigerate until ready to serve.

Tortilla Pizza

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Tortilla Pizza Recipe
Tortilla Pizza Recipe
Servings:2 people
Preparation Time:10 minutes
Cooking Time:8 minutes
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Ingredients

  • 4 tbsp Passata
  • 1 clove garlic crushed
  • 1/2 tbsp olive oil
  • 1/2 tsp Dried Herbs basil or oregano
  • 2 tortillas
  • 50 grams mozzarella grated
  • 6-8 slices pepperoni
  • 6-8 slices jalapenos pickled

Method

  1. Heat the oven to 220C/200C fan/gas 7.
  2. Mix the passata, garlic, olive oil, herbs and season well.
  3. Put the tortillas onto one large baking sheet, or two smaller ones. Spread over the tomato sauce leaving a 1cm border around the edges. Scatter with the mozzarella, add the pepperoni and jalapeños.
  4. Bake for 6-8 minutes until the edges of the tortillas are crisp and golden, and the cheese has melted and is bubbling.

Berry Smoothie Bowl

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Berry Smoothie Bowl
Berry Smoothie Bowl
Servings:2 people
Preparation Time:10 minutes
Cooking Time:10 minutes
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Ingredients

  • 75 grams Strawberries
  • 60 grams Raspberries
  • 55 grams Blackberries
  • 1 Banana sliced
  • 140 grams greek yogurt
  • 60 mls Almond Milk or soy milk
  • 60 grams peanut butter
  • Strawberries sliced, to taste
  • Banana sliced, to taste
  • Slivered almond to taste
  • 25 grams Blueberries to taste
  • shredded coconut to taste
  • Sunflower seed to taste
  • 2 tbsp Chia Seeds to taste

Method

  1. Add the berries, banana, Greek yogurt, almond milk, and peanut butter to a blender and blend until smooth.
  2. Top with your favourite toppings
  3. Enjoy!

Jim’s Fresh For You Burgers

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Jim's Fresh For You Burgers
Jim's Fresh For You Burgers
Servings:2 people
Preparation Time:10 minutes
Cooking Time:10 minutes
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Ingredients

  • 2 Fresh For You Burgers
  • Sliced Gouda Cheese
  • Lettuce
  • Streaky Bacon
  • tomatoes
  • Caramelised Onions & Mushroom (caramelised in Ballymaloe Steak Sauce)
  • Ballymaloe Steak Sauce
  • Mayo
  • Burger Bun (we used Irwins Sour Dough Rolls)

Method

  1. Set up the BBQ for 2 zone cooking with a direct and indirect side.
  2. Slice Burger rolls and spread mayo over the rolls ready for toasting. The mayo will help give a good sear to the rolls without them burning.
  3. Slice the onions and mushrooms and add to a cast iron pan with a little oil ready for the BBQ. Place the Pan on the direct side over the coals to start to sauté the mushrooms and onions. At this point place the burger rolls directly over the coals to toast.
  4. Remove the burger rolls when toasted.
  5. Grill the bacon directly 1 min each side should be plenty then move them indirect to keep warm.
  6. When the onions and mushrooms are cooked add some Ballymaloe steak sauce to them whilst still in the pan and mix well. The sauce will begin to caramelise with the onions and mushrooms ready for topping our burgers.
  7. Grill burgers directly over the coals for 1 min each side with the BBQ lid closed.
  8. Move the burgers to the indirect side where they will continue to cook through. When Burgers are cooked and we are ready to build the finished burger top with cheese, we used 2 slices of gouda cheese.
  9. Close the lid and then cheese will begin to melt within 1 minute.
  10. Assemble the burger rolls, on the bottom roll add any burger sauces, mayo, ketchup of choice. Then add the lettuce ready for the burgers. Top with 2 of the cheesed burgers then add sliced tomatoes and the bacon strips. Next is the Ballymaloe onions & mushrooms. Top generously, then finish with the burger lid.
  11. Serve with fries and enjoy.

Strawberry and Blueberry Dessert

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Strawberry and Blueberry Dessert
Strawberry and Blueberry Dessert
Servings:4-6
Preparation Time:20
Cooking Time:
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Ingredients

  • 145 grams Strawberries
  • 150 grams Blueberries
  • 3 tbsp Sugar
  • 8-12 small scoops Lemon Sorbet
  • 250 grams Vanilla Yogurt or whipped cream
  • mint leaves optional

Method

  1. Wash berries; hull and slice the strawberries. Stem the blueberries. Put all of the berries in a bowl and add the 3 tablespoons of granulated sugar. Let stand for about 20 minutes for the juices to come out.
  2. Scoop half of the sorbet into four to six dessert dishes, brandy snifters, martini glasses, or other dish or glass.
  3. Spoon half of the strawberry-blueberry mixture over the sorbet, and then top with a few tablespoons of yogurt, whipped topping or whipped cream.
  4. Repeat with the remaining sorbet, berries, and topping. Garnish with some mint if you'd like.

Frosé

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Frosé
Frosé
Enjoy the taste of Summer in a glass!
Servings:4-6 people
Preparation Time:5
Cooking Time:
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Ingredients

  • 1 Bottle of Rosé
  • 50 grams caster sugar
  • 300 grams Strawberries
  • 1 Lemon juice

Method

  1. Pour the bottle of Rosé into a deep roasting tin and carefully put it in the freezer overnight.
  2. The next day, mix the strawberries with the sugar and leave to sit for 30 mins until the strawberries begin to release their juices.
  3. Blend the frozen Rosé, strawberries, sugar and lemon juice together, then divide between glasses for the ultimate refreshing summer cocktail.

Meat Free Burgers

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Meat Free Burgers
Meat Free Burgers
The perfect burger using a meat free alternative!
Servings:2
Preparation Time:15
Cooking Time:30
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Ingredients

  • 1/2 tbsp Chopped Coriander
  • 1/2 red onion
  • 1 large Ripe Avocado
  • 1 Chilli deseeded and finely chopped
  • 1 lime
  • 2 Ciabatta Rolls
  • 8 Hot Peppadew Peppers roughly chopped
  • 1 pack Denny Meat Free Burgers

Method

  1. To make the guacamole, mash the avocado with the coriander and onion, the chilli and lime juice, and season.
  2. Cook the Denny Meat Free Burgers to instructions.
  3. Lightly toast the ciabatta rolls. Fill the rolls with the burgers, guacamole and peppadews.

Vegetable Fajitas

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Vegetable Fajitas
Vegetable Fajitas
The perfect meat free dish!
Servings:4
Preparation Time:10
Cooking Time:30
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Ingredients

  • 4 peppers Mixed colours, deseeded
  • 2 Courgettes
  • 2 Red Onions Peeled and sliced
  • 2 tsp Cumin Seeds
  • 2 tbsp olive oil
  • 1 tbsp Chipotle Paste
  • 60 grams Wild Rocket
  • Salt and Black Pepper
  • 1 lime Cut into 6 wedges
  • 8 Soft Flour Tortillas Warmed
  • Tomato Salsa
  • Guacamole
  • Sour Cream
  • 60 grams Grated Cheddar Cheese

Method

  1. Set the oven to gas mark 6 or 200°C. Cut peppers into strips and the courgettes into sticks or rings. Mix in a large roasting tin with the onion, the cumin seeds, oil and the chipotle paste.
  2. Roast the vegetables for 20-25 mins, until slightly charred.
  3. Add rocket and seasoning to taste and mix until just combined. Squeeze in the juice from 2 of the lime wedges. Take pan to the table or transfer to a hot dish.
  4. Serve with warm tortillas and the rest of the lime wedges, and the tomato salsa, guacamole, sour cream and grated cheddar cheese.