Stakelums Home & Hardware, Racecourse Road, Thurles, will hold a live 2 hour BBQ demonstration at their premises using Weber BBQs on Saturday 4th June from 12pm-2pm..
The demonstration will be hosted by top BBQ chef Mark Doe of justcooking.ie.
Mark will give a two hour cookery demonstration followed by a Q&A session. Techniques covered will include grilling, roasting, smoking and baking. Tasters available on the day.
Just Cooking was founded by Mark & Bernie Doe who are professionals in the Food Industry, each with over 20 years experience. Their passion for Fine Food and the joy of sharing that knowledge is the driving force behind Just Cooking.
Mark has spent over twenty years working in some of Europe's finest Hotels and Restaurants. These include The Ritz Hotel, London, The Four Seasons Hotel, London, The Merrion Hotel, Dublin, The Portmarnock Hotel & Golf Links, Dublin and The Queen Elizabeth 2 cruise liner. Mark also spent two years working in Australia and worked in one of the top Restaurants in Melbourne, Lynch's Restaurant, which was 1 of only 3 restaurants in Australia to be awarded a Michelin award of excellence.
This is a free event but you need to book a place in advance. Telephone 0504 21900 or email: firstname.lastname@example.org to secure your spot and learn how to BBQ like a pro.
On the day Mark will demonstrate how to cook a selection of food on your Weber BBQ. Below is a mouthwatering sample of some of Mark's recipes.
Marinated Chicken escalopes
Serves 4 to 6
m 2 tablespoons soy sauce
m 6 tablespoons olive oil
m 2 tablespoons fresh lemon juice
m 1/2 tablespoons Dijon mustard
m 1 teaspoon ground cumin
m 2 garlic cloves, finely chopped
m freshly ground black pepper
m 4boneless, skinless chicken breast halves, each about 6 ounces
1. Cut each chicken fillet in half lengthways and place each piece between 2 sheets of cling film.
2. Lightly bat the chicken out with a rolling pin so that you have 4 pieces thin chicken escalopes.
3. In a medium bowl combine the marinade ingredients. Place the chicken in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours.
4. Remove the chicken from the bag. BBQ the chicken over a high heat with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 2-3 minutes on each side is sufficient.
Remember to book your place in advance. Telephone 0504 21900 or email: email@example.com