Foodies recipes with beer: BBQVeggie burger, duck legs and lamb chops

Ingredients

For 4 people

• rolls of your choice
• cling film
• baking paper

For the burger

• 400 g drained chickpeas
• 1 hand of fresh coriander finely chopped
• 1 tbsp Smokey Chipotle sauce
  (or smokey BBQ sauce) e.g. from Bulls-eye
• 2 tsp Jamaican Jerk herb mix e.g. from Verstegen
• 1 tsp chili flakes
• 3 tbsp panko breadcrumbs
• 1 tsp smoked paprika powder
• zest and juice from 1⁄2 lime
• 3 tbsp (+ extra) flour
• salt and pepper

For sweet potato fries

• 1 kg sweet potatoes
• 2 tsp paprika powder
• 2 tsp garlic powder
• 2 tbsp olive oil
• salt

For the mango salsa

• 1 ripe mango, diced
• 1⁄2 red onion finely chopped
• 1⁄2 red fresh pepper finely chopped
• juice of 1 lime
• 1 tbsp olive oil

To garnish

• mayonnaise
• lettuce of your choice
• 2 tomatoes in slices

Preparation

1. Prepare the barbecue for direct heat at a temperature of approx. 175°C.

2. Mix all ingredients for the mango salsa in a bowl. Cover the bowl with cling film and put in the fridge to let the flavours infuse.

3. Mix all ingredients for the burger in a food processor until you get a coarse, firm mass. Use your hands to make four burgers. If the mixture is too sticky, sprinkle it with some extra flour. Let the burgers set in the fridge for about 15 minutes.

4. Preheat the oven (electric: 200°C / hot air: 175°C). Peel the sweet potatoes and cut them into thin fries. Sprinkle the fries with paprika and garlic powder and drizzle them with olive oil. Mix everything together and divide the fries over a baking tray covered with baking paper. Bake the fries in the oven for about 30 minutes until they are golden brown and cooked through. Sprinkle with some salt before serving.

5. Grill the burgers on indirect heat for 4-5 minutes on both sides until cooked and golden brown. Halve the rolls and place them on the barbecue with the cut sides facing down. Grill for about 1 minute. Spread some mayonnaise on the rolls and garnish with lettuce, the burger, tomato and a large spoonful of mango salsa.

Per portion: approx. 494 kcal
14 g protein | 20 g fat | 57 g carbohydrates

Ingredients

For 4 people

• 4 duck legs
• aluminium foil

For the raspberry sauce

• 200 g raspberries frozen
• 3 tbsp brown sugar
• 1 tbsp balsamic
• 1 tbsp apple syrup
• 1⁄2 tsp cayenne pepper
• 1⁄2 tsp garlic powder
• 1⁄2 tsp onion powder
• 1⁄2 tsp smoked paprika powder
• 1⁄2 tsp white pepper
• 1⁄2 tsp lemon juice
• a pinch of sea salt

1. Put all ingredients for the sauce in a saucepan. Bring to a boil and reduce over low heat until it reaches the desired thickness. This takes about 10 minutes. Stir the sauce regularly during the boiling process.

2. Press the sauce through a strainer for a nice smooth structure. Store in a glass jar. This way it can be kept for about 5 days.

3. Dry the duck legs with some kitchen paper. Use a knife to make cuts in the fat side of the meat. Marinate the duck legs with the raspberry sauce. Put the duck legs in the fridge for about 1 hour to let the marinade soak in.

4. Take the duck legs out of the fridge half an hour before preparation and let them reach room temperature. Prepare your barbecue for a direct fire at a temperature of about 120°C.

5. Place the duck legs with the fat side down on the BBQ and grill briefly to give a brown colour to the skin. Then cook the duck legs for about 1 hour with the lid closed on indirect heat.

6. Remove the duck legs from the BBQ and wrap them in tin foil. Let the legs simmer in indirect heat for another hour or so. Remove the tin foil, coat the legs again with the raspberry sauce and grill for another 15-30 minutes on the fat side down over direct fire from the BBQ.

7. Serve the duck legs with a fresh salad and the remaining raspberry sauce.

Per portion: approx. 880 kcal
81 g protein | 68 g fat | 15 g carbohydrates

Ingredients

For 4 people

• 16 lamb chops with bone
• 1 lemon in slices

For the herb mix

• 1 handful of fresh rosemary
• 1 handful of fresh sage leaves
• 1 tbsp olive oil
• 1 tsp coriander seeds
• 2 cloves of garlic
• 2 tsp cumin powder
• 2 tsp garlic powder
• salt and pepper

For the mint chimichurri

• 1⁄2 bunch of fresh parsley
• 4 sprigs of fresh oregano
• 1 shallot
• 2 cloves of garlic
• 125 ml olive oil
• 2 tsp red wine vinegar
• 1 tsp chili flakes
• cling film

Preparation

1. Grind all the ingredients for the mint chimichurri in a food processor until they make a smooth sauce. Put the sauce in a bowl, cover with cling film and put in the fridge to let the flavours soak in.

2. Prepare the barbecue for direct grilling at a temperature of approximately 200°C. Take the lamb chops out of the fridge and let them reach room temperature for 30-45 minutes.

3. Put all the ingredients for the herb mix in a mortar and grind until they form a pesto-like paste. Coat the chops with this herb mix, then sprinkle with salt and pepper.

4. Grill the lamb chops and lemon slices for 3-4 minutes on both sides on the barbecue for medium-rare (or longer/shorter as desired). Divide some of the mint chimichurri over the lamb chops. Serve with the lemon and the remaining mint chimichurri.

Per portion: approx. 771 kcal
51 g protein | 61 g fat | 4 g carbohydrates