Recipies

Korean-style BBQ beef skewers

Korean-Style BBQ Beef Skewers

By AshLess Kitchen

★★★★★★★★★★ 4.8| 96 Reviews

Sweet, savoury and sticky, these skewers deliver proper Korean BBQ flavour with a fast, high-heat char. Easy enough for a weeknight, good enough for guests.

Prep Time20 Min
Cook Time8 Min
Serves4
Yields: 4 Servings

Ingredients

Main
  • 500 g beef sirloin, cubed
  • 3 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • Sesame seeds & spring onion, to finish

Before You Get Started

Give the beef real time in the marinade — even 20 minutes makes a noticeable difference. Keep the cubes small and even so every piece cooks at the same rate.

Steps

Step 1

Whisk together the soy sauce, brown sugar, sesame oil, garlic and ginger to make the marinade.

Step 2

Toss the cubed beef in the marinade and let it sit for at least 20 minutes.

Step 3

Thread the beef onto skewers.

Step 4

Grill over high heat for about 2 minutes per side, until charred and caramelized.

Step 5

Finish with sesame seeds and sliced spring onion, and serve hot.

Peri-peri spatchcock chicken

Peri-Peri Spatchcock Chicken

By AshLess Kitchen

★★★★★★★★★★ 4.7| 74 Reviews

A whole chicken, flattened so it cooks fast and even, coated in smoky, spicy peri-peri. Crisp skin, juicy meat, and far less fuss than a roast.

Prep Time25 Min
Cook Time35 Min
Serves4
Yields: 4 Servings

Ingredients

Main
  • 1 whole chicken, spatchcocked
  • 3 tbsp olive oil
  • 2 tbsp peri-peri or hot sauce
  • 1 tbsp paprika
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • Salt & pepper

Before You Get Started

Spatchcocking — removing the backbone so the bird lies flat — is the whole trick. It nearly halves the cook time and gives you even, crispy skin. Ask your butcher to do it if you'd rather not.

Steps

Step 1

Blend the olive oil, peri-peri, paprika, garlic, lemon juice, salt and pepper into a marinade.

Step 2

Coat the flattened chicken all over and let it rest for 20 minutes.

Step 3

Grill skin-side up over indirect medium heat, lid down, for 25–30 minutes.

Step 4

Flip skin-side down for the last 5 minutes to crisp the skin.

Step 5

Pull at 75°C / 165°F, rest 10 minutes, then cut into pieces and serve.

Cajun grilled fish tacos

Cajun Grilled Fish Tacos

By AshLess Kitchen

★★★★★★★★★★ 4.9| 63 Reviews

Light, fresh and on the table in fifteen minutes. Spiced grilled fish, crunchy cabbage and a squeeze of lime — taco night, upgraded.

Prep Time10 Min
Cook Time10 Min
Serves4
Yields: 4 Servings

Ingredients

Main
  • 4 white fish fillets
  • 2 tbsp olive oil
  • 1 tbsp Cajun seasoning
  • 8 small tortillas
  • Shredded cabbage
  • Sour cream or yogurt
  • 1 lime

Before You Get Started

If your fillets are on the thin side, grill them on a lightly oiled sheet of foil so they don't fall through the grate. Have everything else prepped — this one moves fast.

Steps

Step 1

Brush the fish fillets with olive oil and rub all over with the Cajun seasoning.

Step 2

Grill over medium-high heat for 3–4 minutes per side, until the fish flakes easily.

Step 3

Warm the tortillas on the grill for about 20 seconds each.

Step 4

Flake the fish and build the tacos with cabbage and a spoon of sour cream.

Step 5

Finish with a generous squeeze of lime and serve.

Grilled halloumi and peach salad

Grilled Halloumi & Peach Salad

By AshLess Kitchen

★★★★★★★★★★ 4.6| 41 Reviews

Salty grilled halloumi, sweet charred peaches and peppery rocket. The kind of easy summer side that quietly steals the whole table.

Prep Time10 Min
Cook Time6 Min
Serves4
Yields: 4 Servings

Ingredients

Main
  • 1 block halloumi, sliced
  • 2 ripe peaches, halved
  • Handful rocket / arugula
  • 2 tbsp olive oil
  • 1 tbsp honey
  • Squeeze of lemon
  • Salt & pepper

Before You Get Started

Use peaches that are ripe but still firm. Too soft and they'll turn to mush on the grate. A hot, clean grill gives you those clean char lines.

Steps

Step 1

Brush the halloumi slices and peach halves lightly with olive oil.

Step 2

Grill over medium-high heat for about 2 minutes per side, until marked and golden.

Step 3

Lay the rocket out on a serving plate.

Step 4

Top with the grilled halloumi and peaches.

Step 5

Drizzle over honey and lemon, season with salt and pepper, and serve.

Maple mustard pork chops

Maple Mustard Pork Chops

By AshLess Kitchen

★★★★★★★★★★ 4.8| 58 Reviews

Sweet maple, tangy mustard and a proper sear. A simple glaze turns thick-cut chops into a dinner that feels like real effort.

Prep Time15 Min
Cook Time10 Min
Serves4
Yields: 4 Servings

Ingredients

Main
  • 4 thick pork chops
  • 2 tbsp maple syrup
  • 1 tbsp mustard
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • Salt & pepper

Before You Get Started

Buy chops at least 3 cm thick — thin ones dry out before they get a good sear. Let them come up from fridge-cold before they hit the grill.

Steps

Step 1

Whisk together the maple syrup, mustard, olive oil, garlic, salt and pepper.

Step 2

Coat the pork chops in the glaze and let them rest for 15 minutes.

Step 3

Grill over medium-high heat for 4–5 minutes per side, brushing with extra glaze as they cook.

Step 4

Pull the chops at 63°C / 145°F internal.

Step 5

Rest for 5 minutes before serving.