Up your cooking game this BBQ Season!

Say hello to the game-changing Brick from Bricknic that’s been on my chef son’s Will’s wishlist. When Bricknic proposed a collaboration for a plant-based recipe, he jumped at the chance and brought Redefine Meat into the mix for that perfect plant-based alternative.

BBQ Season just got a LOT MORE Fun!

Who are Bricknic?

In the culinary world, innovation often walks hand in hand with tradition, creating a fusion that delights palates and challenges perceptions. Bricknic, with its revolutionary Brick, has emerged as a frontrunner in this delightful dance of old and new. Designed to cater to the evolving tastes of modern consumers, Bricknic’s offering has caught the attention of chefs and food enthusiasts alike.

When the opportunity arose for a collaboration with Bricknic, I asked Will, if he fancied a Mother and Son joint collaboration on my Instagram page, he didn’t hesitate. His culinary journey has always been marked by a passion for pushing boundaries and embracing new flavours. The prospect of crafting a plant-based recipe with Bricknic’s innovative product piqued his interest, presenting a canvas for culinary experimentation.

Meat REDEFINED

New meat without compromise

But what truly elevated this collaboration was the inclusion of Redefine Meat, a company dedicated to redefining the possibilities of plant-based meat alternatives. With their expertise in creating meat-like textures and flavours from plant-based ingredients, Redefine Meat brought a new dimension to the project, enhancing the authenticity and taste of Will’s creations.

Culinary delights

As Will embarked on his culinary adventure with Bricknic and Redefine Meat, he found himself at the intersection of tradition and innovation. Drawing inspiration from classic recipes and techniques, he skillfully incorporated Bricknic’s Brick into his dishes, infusing them with a depth of flavor and texture that belied their plant-based origins.

Will worked his culinary magic with Bricknic’s Brick, conjuring up two tantalising dishes that left taste buds tingling for more. First up, a symphony of flavours unfolded in his plant-based meatballs, swimming in a rich, velvety tomato sauce that whispered of Mediterranean sunshine. Then, he whisked us away on a culinary journey with his couscous creation, each grain infused with an explosion of vibrant flavours that danced on the palate. With each dish, Will proved that innovation knows no bounds, transforming simple ingredients into culinary masterpieces that delight the senses and nourish the soul.

Their RECIPE

Chilli, Garlic & Ginger Paste

15 garlic cloves
1 inch ginger peeled
2 red chillies (deseed if you prefer not so hot)
100mls olive oil

Add all ingredients into a food processor and blitz until a smooth puree. You can always add a small amount of water if the mixture is too thick to completely puree

Cous Cous

250g Israeli cous cous(giant cous cous)
500mls vegetable stock
1tsp chilli, garlic & ginger paste
1tsp chopped parsley
1/2 tsp salt

The Method

Place the cous cous, paste and salt in the brick. Boil 500mls of water and add a vegetable stock cube and then dissolve in the water before pouring over the cous cous. Place the lid on the Bricknic and put into your bbq/oven for 15-20 minutes until the liquid is dissolved. Add in your chopped parsley and mix through and then replace the lid on until ready to serve

Meatballs Recipe

300g Redefine Meat Beef Mince
1tsp chilli, garlic & ginger paste
½ red onion finely diced
½tsp salt
Pinch of pepper

The Method

Add all your ingredients into a mixing bowl and thoroughly mix until all ingredients are well incorporated. Roll your mix into 6 even sized balls (or 12 smaller ones if you prefer). On your BBQ grill all of the sides of the meatballs before placing to the side while your sauce is working.

Tomato Sauce

1 400g tin chopped tomato
½ red pepper finely diced
8 sundried tomatoes roughly chopped
½ red onion finely diced
1tsp chilli, garlic & ginger paste

The Method

Place your Bricknic on to your grill at the very start with the lid on to ensure the brick is hot when you start to cook. Add 1 tbsp of olive oil into your brick with the paste and cook for 30 seconds. Add in your onions and mix well before replacing the lid and closing the lid on your grill. Leave to cook for 2-3 minutes. Check and stir onions. Once the onions start to soften add the red pepper and cook for a further 2 minutes before adding the chopped tomatoes and sundried tomatoes. Again replace the lid on the Bricknic and grill and cook for 8 minutes.

At this point your tomatoes should be simmering away. Stir the mixture and cook for a further 4 minutes before placing your meatballs in the sauce. Turn the meatballs in the sauce and cook for a further 2 minutes before this is ready to serve. A good tip would be to start your sauce first as it will take the longest and then get your cous cous on before starting your meatballs. This way all 3 items should be ready at roughly the same time.

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