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Classic Burger with Red Onion Marmalade. You will need • 2 packs of Specially Selected Irish Angus Beef Burgers • 1 pack Burger Buns • Vintage Cheddar, sliced • 4 Red Onions • 2 tbsp Olive Oil • 2 tbsp Brown Sugar • 4 tbsp Balsamic Vinegar

Lemon & Thyme Chicken Marinade.

SERVES 6 PEOPLE

PREP 120 MINS

COOK 15 MINS

SERVES 4 PEOPLE

PREP 10 MINS

COOK 20 MINS

You will need • 915g Pack of Butcher’s Selection Irish Chicken Drumsticks, slashed • 1 Lemon, juice and zest • 3 tbsp Thyme, chopped finely • 2 tbsp White Wine Vinegar (or other White Vinegar)

• 50g Raisins • 1 pinch of Cinnamon • 2 pinches of Mixed Spice (optional) • 1 tbsp butter

• 1 tsp Sugar • 6 tbsp Vegetable Oil • 4 Garlic Cloves, chopped finely • 1 tbsp Black Pepper

Method Mix all ingredients together and marinate the chicken for 2 hours. Cook on a barbecue for about 15 minutes. Ensure the chicken is thoroughly cooked and no pink meat remains. “Grilled chickenwith this kind of marinade will partner perfectly with the Baron Amarillo Monastrell from Spain. It’s amediumbodied redwith berry fruit and just enough tannins.” Tom SAYS

Method Sizzle the burgers on the BBQ for 8-10 minutes or until fully cooked through the middle so there is no pink. Once your burgers are cooked, place them on the buns (spread withmayonnaise if you like) and top with the onionmarmalade and slices of cheddar. To make your onionmarmalade, peel and slice the onions thinly and cook gently in olive oil in a saucepan for 15-20 minutes until soft, but not browned, stirring occasionally. Add the remaining ingredients to your saucepan (except the butter) and cook for a further 10 minutes, stirring occasionally.

Tom SAYS “This is chunky, no nonsense food so how about a similar wine? The Pierre Jaurant Côteaux de Beziers is big, ripe, spicy and easy drinking. It’s simply made for this kind of dish.” Remove from the heat and add butter. Stir to melt the butter and spread the marmalade out on a large plate to cool quickly. Store marmalade in a jar (with lid) in the fridge. It will last for 2-3 weeks.

Baron Amarillo Spanish Monastrell €7.99 75cl

Pierre Jaurant Côteaux de Beziers €6.99 75cl