Food Passion

by Andrew Jacoel Robertson

[andrewjacoelrobertson]

Apologies for the lack of focus, but I had to post this one of Zoe and the Bacon Pancakes. :) #syrup #pancakes #Zoe

[andrewjacoelrobertson]

The vegetarian, Tower of Taste. #vegetables #vegetarianlifestyle #vegan #veganlifestyle #vegetarian #vegetarianism

[andrewjacoelrobertson]

Double cheeseburger (2x120g ground Chuck steak), done on the mighty Weber Q3200. #Weber #weberQ #burger #burgers #hamburger #foodlife #foodie #foodart #foodporn #instabbq #instafood #everynightisfridaynight

[andrewjacoelrobertson]

Leftovers

I get asked quite often what I do with leftovers from a BBQ.  Reheating grilled meat can be a little tricky in that it is easy to dry it out and lose that wonderful flavour.

The other day I did a rather large BBQ when I had some mates around, including pork fillet, marinated chicken thighs, ribeye etc.  I made a lot more than I should of.

So the next day...I thinly sliced all the different meats, and layered it on a large loaf of bread, adding some cheese.

I then wrapped it up in foil and then baked it at 150c for about half an hour.  I made a quick dipping sauce or "jus" from vinegar, beef stock, garlic and a bit of chilli.

Slice and serve! 

[andrewjacoelrobertson]

A quick ratatouille on a Wednesday. #frenchcooking #vegan #veganfood #veganlifestyle #vegetables #foodlife #foodie #fresh #foodart #grönsaker #healthy #colour #eggplant #homecooked #homemade #vegetarian #vegetarianism #vegetarianlifestyle #yum

[andrewjacoelrobertson]

Australian BBQ & Grill | BBQLovers.se

G'day BBQ mates!  My name is Andrew Jacoel Robertson and I have the honor of guest posting on this most awesome of BBQ pages. I am an Australian living in this beautiful land we know as Sweden.  I am an entrepreneur,  and in my spare time, I love to prepare food for friends and family (and myself).  I was lucky enough to be one of the 10 finalists on Grillmästaren 2013, chosen out of 100 people.  I had the pleasure of meeting Björn at the semi final and we have kept in touch every since.  Thanks Björn of letting me post on your blog! Andrew Jacoel Robertson behind the flame. Foto Ola Axman What is a typical Australian BBQ?  This is a question I get a lot of.  Australia is such a diverse country, a melting pot of different cultures and our food culture is all the more richer for it.  Our BBQ culture is constantly developing, drawing on influences from all around the world. Growing up for me, it was more grilling than BBQ, although Australians will use the name BBQ (or barby) for both.

Guest writing on one of Sweden's best BBQ blogs ;)

[andrewjacoelrobertson]

Healthy healthy. 2types of kale, carrot, red pepper, parmesan, an Andrew dressing based on ACV.#vegetables #vegetarian #foodlife #foodie #foodgasm #stockholm #stockholmliving #sweden

[andrewjacoelrobertson]

Healthy healthy. 2types of kale, carrot, red pepper, parmesan, an Andrew dressing based on ACV.#vegetables #vegetarian #foodlife #foodie #foodgasm #stockholm #stockholmliving #sweden

[andrewjacoelrobertson]

Someone had to go first. #grilledfish #grillninja #grillmaster #grillmästarna #redding #Weber

[andrewjacoelrobertson]

Ready for the BBQ. 4 people, four different orders. :) #fish #hamburger #salmon #salad #Stockholm #stockholmliving #foodlife #food #foodie #foodart #yum #yummy

[andrewjacoelrobertson]

Hamburgers. 150g works well. Make them thick.  I find about 1,5-2cm works well.  Make them fatty - you want at least 20% fat content.  Make them simple - I like to only have meat in the burger patty, nothing else. Salt well on the outside and then grill them/fry them at a very high heat until the outside gets crispy.  Add cheese. Eat. Repeat. :)

[andrewjacoelrobertson]

So, this is what an 800g Ribeye on the bone looks like :)

[andrewjacoelrobertson]

"Ladies and gentlemen, I'm a cook"

Or at least that is what Mr C.B. Stubblefield says.  He of Stubb's sauces and rubs fame.

I have a fantastic brother-in-law, Jonas, who, through his company, "Gray's American Stores", imports amazing food things from the US into Europe.  I was around at his place a few weeks back for a BBQ and he showed me to the kitchen table where he had a whole mountain of Stubb's rubs and sauces and told me to take whatever I wanted to try. (Thanks mate!) How awesome is that?  So I thought I would blog a little in the coming weeks with what I did and thought of Stubb's.

So I bought a nice bit of pork and covered it in some spice rub.

I let this sit in the fridge for a few hours and then lit up the BBQ getting it to around 120c.

Then I just stuck a thermometer into it and waited...

After a few hours it was time to do a little asparagus on the other grill.

This is a great tool that I got from Jonas (brother-in-law of the month perhaps? ha ha) that he bought from Weber.  Very cool for grilling vegetables that you don't want to fall down the grill onto the coals.

The pork was getting close to the correct temperature so it was time to give it a healthy coating of Stubb's BBQ sauce

I used it as a glaze and as you can see you get a thick coating of sticky BBQ goodness when you move the pork over the coals.

Time to rest the meat.

It tasted awesome!  The BBQ sauce surprised me in that it had a bit more "bite" than I had expected.

The only criticism that I would have of the sauce...

...is that they fail to recommend it with vegetables too. :)

I am looking forward to trying some more of the sauces.

[andrewjacoelrobertson]

Streets of Sicily - Grilled Fish

Ok, sorry that it has been a while from my previous post on Sicily (27 June) but here is the recipe as promised.

Ingredience

Sea Bream - whole

One lemon

A handful of fresh thyme

A handful of fresh tarragon

Flaky Salt (flingsalt)

Olive oil

Lots of love for the grill :)

Recipe

An easy dish that will have your guests gasping in amazement at how it looks and tastes. Cut the lemon into whole slices and then cut these slices in half. Finely cut up about a tablespoon of thyme and tarragon. You will use these cut up bits later on the fish. The rest of the uncut herbs you will use to stuff the fish.

  Remove the insides of the fish. You don't want to eat these. On each side of the fish, make 3 to 4 cuts about 1 cm deep and long enough so that you can stuff a lemon slice in each cut. The cuts should be made between the belly and the spine of the fish. Put salt in each cut and stuff a lemon slice in there so that the peel is still showing. Do both sides. Salt inside the fish, apply a little olive oil, and stuff lemon, thyme and tarragon into the fish. Keep one or two bits of lemon so that you can drizzle some lemon juice over the finished fish. Apply olive oil and lots of salt to each side of the fish. Apply a little vegetable oil to some paper towel and lightly oil your hot clean grill. Place your fish on grill for about 4 minutes or until you can see that the flesh inside has turned white and is a little flaky on the edges. Turn the fish and repeat.

Remove and sprinkle some remaining thyme, tarragon and lemon juice and serve immediately. Smaklig måltid! :)

[andrewjacoelrobertson]

#flippinburgers #hamburger #fries #foodporn #food #stockholm

[andrewjacoelrobertson]

Behind the scenes #grillmästarna #weber #tv4

[andrewjacoelrobertson]

Italian Grilling - Sicily



I don’t know about you, but just hearing the word, “Italy” makes me smile as memories of all the great Italian food, wine and people come flooding back.  

When in Sicily, it’s all about the seafood.  I remember walking the streets one evening and coming around a corner.  That unmistakable grill aroma struck me first.  I followed my nose and was met by a smokey haze emanating from the charcoal grills lining the streets, each restaurant trying to entice me with their offerings.  I considered myself, enticed.

The fishing boats return early in the morning laden with their live ocean treasure, long before this foodie is up.  Packing the seafood on ice is the key to ensuring their freshness and when I arrived that evening the seafood was displayed in all its glory.  



You simply point out what you want, and then, baaaaam, the Grill Master does their magic.



That evening I was blown away by the tenderness and smokey flavor of the Sea Bream.



Next post, I will show you an easy recipe of mine using the Sea Bream, that is inspired by my memories of my time on the gorgeous island of Sicily.

Ciao :)