It's one of those things from childhood. I remember the slogan, "Bring out the Branston." I have to say I'm not a huge fan of pickles but was curious when invited to a Branston barbecue to see how the brand from my childhood could enhance one of my favourite forms of cooking.
I imagined small heaps of pickle next to chargrilled meat but was pleasantly surprised to discover that products from the range (much expanded since my youth!) could be used with great effect in marinades and glazes too.
Let's rewind a little. I was intrigued by the invitation from Branston which said the event would be held at the London Barbecue School in Peckham Rye. I don't know what I was expecting but it was not a gloriously vintage cooler than cool venue under railway arches where you can learn to cook with fire under twinkly lights as overground trains rattle overhead.
Some seriously professional ceramic barbecues were already hot when we arrived so we quickly got into preparing our meat. We were given recipes but food bloggers being what they are (especially after a couple of glasses of wine) we actually ended up improvising slightly, whilst still using the very tasty Branston products. We substituted the Branston Orchard Fruit Chutney for Caramelised Onion Chutney - mainly because down to a last minute hiccup there was no Orchard Fruit Chutney for us to use.
I helped to make sticky pork chops- I've shared the recipe but just to let you know we added more of everything and a splash of soy sauce and the resulting chops were melt in the mouth gorgeous!
The chops were cooked off the heat- you can move heated coals over to one side of the bbq and put chops on the over or put a pizza or similar shallow dish on top of the coals so you are cooking from indirect heat.
You just shut the lid, open the bottom and top vents and leave for around 35 mins. No turning, no burning just moist tasty chops! I had a go at home making them again using a cheap-as-chips supermarket kettle bbq and they were just as good I reckon.
Fave Branston products from the night - the caramelised onion chutney ad the smokey BBQ sauce. Surprise product - a gorgeous tangy sweet chilli pickle which would be very versatile in or accompanying meals.
We also cooked steaks and chicken using Branston products which really brought something special to the meat - definitely worth perusing the condiments aisle to see the range if like me you thought it was all about sandwich pickle. The BBQ sauce alone should be in everyone's store cupboard!
Here's the sticky pork chop recipe:
Ingredients
1 garlic clove, roughly chopped
25g butter (we thought this could be omitted)
4 tbsp Branston Orchard Fruit Chutney (or caramelised onion chutney)
2 tsp chilli flakes (optional)
1 tbsp runny honey
2 tsp freshly grated ginger
2 tbsp light olive oil
1 tbsp sherry or white wine vinegar
4 pork chops
Method
In a shallow ovenproof dish, combine the garlic, butter, Branston Orchard Fruit Chutney, chilli flakes, honey, ginger, oil and sherry. Add the pork chops and coat completely. Cover with cling film and chill for 30 mins.
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I imagined small heaps of pickle next to chargrilled meat but was pleasantly surprised to discover that products from the range (much expanded since my youth!) could be used with great effect in marinades and glazes too.
Let's rewind a little. I was intrigued by the invitation from Branston which said the event would be held at the London Barbecue School in Peckham Rye. I don't know what I was expecting but it was not a gloriously vintage cooler than cool venue under railway arches where you can learn to cook with fire under twinkly lights as overground trains rattle overhead.
I helped to make sticky pork chops- I've shared the recipe but just to let you know we added more of everything and a splash of soy sauce and the resulting chops were melt in the mouth gorgeous!
The chops were cooked off the heat- you can move heated coals over to one side of the bbq and put chops on the over or put a pizza or similar shallow dish on top of the coals so you are cooking from indirect heat.You just shut the lid, open the bottom and top vents and leave for around 35 mins. No turning, no burning just moist tasty chops! I had a go at home making them again using a cheap-as-chips supermarket kettle bbq and they were just as good I reckon.
We also cooked steaks and chicken using Branston products which really brought something special to the meat - definitely worth perusing the condiments aisle to see the range if like me you thought it was all about sandwich pickle. The BBQ sauce alone should be in everyone's store cupboard!
Here's the sticky pork chop recipe:
Ingredients
1 garlic clove, roughly chopped
25g butter (we thought this could be omitted)
4 tbsp Branston Orchard Fruit Chutney (or caramelised onion chutney)
2 tsp chilli flakes (optional)
1 tbsp runny honey
2 tsp freshly grated ginger
2 tbsp light olive oil
1 tbsp sherry or white wine vinegar
4 pork chops
Method
In a shallow ovenproof dish, combine the garlic, butter, Branston Orchard Fruit Chutney, chilli flakes, honey, ginger, oil and sherry. Add the pork chops and coat completely. Cover with cling film and chill for 30 mins.
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Place onto hot BBQ away from coals or using a foil-covered metal dish to cover coals (see above) to cover coals. Replace BBQ lid. Cook for 30 minutes without turning or lifting lid. Check after this time inserting a fork to check juices run clear. Cook further checking in 5 minute increments until chops are cooked through.
I served my pork chops last night with Portobello mushrooms with smoked garlic butter,big flat strips of chargrilled courgette which had been marinated in mint, garlic and olive oil and steamed new potatoes.
Disclaimer: I was invited to the London Barbecue School and received a goody bag of Branston products free for the purposes of this review. Views and opinions remain honest and my own.