Calor Customer Spotlight: Randaddys

Randaddy’s, a Calor customer, is a beachfront restaurant owned by Canadian foodie, chef and travel enthusiast, Randy Lewis, located in Lahinch, Co. Clare. Originally from Edmonton in Alberta, Canada, Randy has travelled and worked in five continents where he studied food and ingredients from a range of different cultures. Randy has created a unique approach to cooking based on his experience of travelling the continents, learning from chefs all over the world.

Combining his love of travel, adventure and flavoursome food, Randy moved to Ireland almost 15 years ago, establishing Randaddy’s on Ireland’s west coast in 2010. The food at Randaddy’s is influenced and recreated from recipes Randy has trialled and tasted on his travels around the world. As a self-proclaimed “Phileas Fogg of food”, Randy’s thrives on the creation of unique and distinct flavours from his culinary adventures.

Randy continued his love of travel and adventure as he embarked on his first Irish culinary adventure exploring the South and East of Ireland in a VW Campervan. Over a jam-packed six days, Randy covered eight counties visiting many local Irish food businesses and producers and quenching his thirst for adventure. During his Irish tour, Randy met the growers of Flahavan’s Oats, joined the Happy Pear twins for a sunrise swim, cliff-dived and explored some of Ireland’s beautiful hidden gems including the Ballykeefe Amphitheatre and Kells Priory. Randy’s Real Taste of Adventure East of Ireland Tour will be aired across Randaddy’s social channels and on RTE.ie/Lifestyle

This summer, Randy is delighted to be partnering with Calor for the creation of a six-part summer BBQ series. Randy has created some mouth-watering recipes that you can easily recreate at home and enjoy on your BBQ. The recipes are quick, simple and perfect for the whole family to enjoy. Experience Randy’s unique approach to cooking and combining of flavours from the comfort of your BBQ this summer season. Be sure to check out all the recipes on Calor’s Facebook page at https://www.facebook.com/calorireland/ and check out the full range of Randaddy and Calor Summer BBQ recipes below.

For more recipes from Randy Lewis, you can follow him on social media

Facebook: https://www.facebook.com/randaddys          

Instagram: https://www.instagram.com/randaddys

Twitter: https://twitter.com/Randaddys_ie

Randaddy and Calor’s Summer BBQ Recipe

Ginger Bread French Toast with Summer Berries

Ingredients:
Blueberries
Raspberries
Flaked almonds
Fresh ginger
Maple syrup
2 Eggs
Milk
2/3 slices of rye bread per person
Mint to garnish

Method:
Crack eggs into a wide and deep pyrex dish and add a good splash of milk. Add glug of maple syrup to sweeten mixture.  Grate in fresh ginger and whisk.  Add slices of rye bread and allow to soak turning once for approx. 3-5 mins (depending on freshness of bread). 

Spray oil on BBQ grill before placing soaked bread on BBQ to toast.  Once toasted removed and add a little more grated ginger and top with summer berries and flaked almonds before topping with good glug of maple syrup and garnish with mint.

Pork Fillet Sandwich with Chipotle Aioli

Ingredients:

Pork steak – marinated in rosemary, thyme, chilli and oil

Buffalo mozzarella

Ciabatta cut in two

Vine tomatoes

Red onion

Rocket

Chipotle aioli

Method:

Season the well marinated pork steak and place on hot (preheated) BBQ grill.  After 5 minutes added chopped red onion and cover.  Slice tomatoes and mozzarella into thick slices and set aside. 

Turn pork steak every 4 minutes to ensure all sides of the meat are seared and steak is cooked through (approx. 15mins).  Oil ciabatta ready to be placed on grill when meat cooked.

Remove pork steak and slice. Top with slices of mozzarella cheese and place back on BBQ with ciabatta and cover for a further 3/4mins until cheese is almost melted. 

Remove from BBQ and spread Chipotle aioli over the grilled ciabatta bread and add onions and tomatoes and season. Add slices of pork steak with melted mozzarella and top with rocket and ciabatta.

BBQ Hake with Roasted Peppers and Asian Slaw

Ingredients:
Lime
Coriander
Honey
Fish sauce
White cabbage
2 x pieces of hake
1 Red pepper
1 Yellow pepper
Salt & Pepper

Method:

For dressing & Asian Salad Slaw - Add fish sauce, juice of lime, coriander and pepper into a bowl and whisk together. Season to taste.  Roughly chop cucumber and cabbage and add to dressing and mix well. Set aside to infuse.

Meanwhile oil and season peppers and fish generously before placing on preheated BBQ.  Cook on BBQ grill for approx. 6/7 minutes turning once.  Remove from BBQ and place on top of Asian slaw and drizzle over extra dressing from the salad.  Serve with a slice of Lime and top with coriander.

Sirloin Steak with Warm Potato Salad and Worcestershire Aioli Dressing

Ingredients:
Sirloin Steak

Bacon

Scallions

Cherry tomatoes

Baby potatoes (par boiled)

For the Aioli dressing

2 Egg yolks

Wholegrain mustard

Apple cider vinegar

Worcestershire sauce

Fresh thyme

Salt & Pepper to season

Olive oil or flavoured oil – (garlic, parmesan & thyme in this case)

Preheat BBQ. 

Method:

Preheat BBQ and when heated oil grill and place well seasoned sirloin steak on bbq with bacon, scallions, cherry tomatoes and potatoes halved. Turn meat and potatoes and veg half way through the cooking.

Mix two egg yolks and add a teaspoon of wholegrain mustard, apple cider vinegar, Worcestershire sauce, fresh thyme and season.  Whisk again and very gradually add oil until it is 1 part egg mix and 3 parts oil. 

Set aside while you cook your steak to your preference.

BBQ Banana with Chocolate Chips and Coconut

Ingredients:

1 Banana per person

Chocolate Chips

Dried coconut

Hazelnuts

Walnuts

Maple syrup

Tin foil & parchment paper

Method:

Cut banana open by slitting banana down the centre with a knife.  Open up banana and stuff with ingredients to the desired quantities. 

Drizzle with maple syrup and place in parchment paper and wrap in tin foil and place on hot BBQ for approx. 4/5 mins depending on heat of the BBQ.  Remove and open parcel and enjoy.  * Beware banana can be hot coming off the BBQ.

Marinated Chicken Fajitas with Avocado Salsa

Ingredients:

For the Marinated Chicken 

2 Chicken fillets sliced into strips

Onion chopped 

Red Chilli finely chopped 

Peppers sliced 

Juice of half a lime

Flavoured oil

Smoked Paprika

Cumin & coriander powder

Cajun spice

Salt & Pepper

For the Avocado Salsa

Avocado

4 Limes

Tomatoes

Fresh coriander

Cheddar cheese

Iceberg lettuce

Oil

Salt & Pepper

Method:

Put the chilli, peppers, onion and chicken in a bowl with spices. Squeeze juice of ½ lime over and toss in flavoured oil of your choice. (I recommend chilli oil or garlic oil). Season and set aside to marinate.

Scoop out inside of avocado into a bowl.  Squeeze juice of 4 limes over and drizzle with oil. Season to taste.  Add chopped coriander, no need to discard the stems they’re full of flavour.  Chop tomato and mix into the dressed avocado.  Set aside.

Take marinated chicken and place on preheated BBQ and cover with lid and cook for 4 minutes before tossing and turning chicken pieces.  Cook for a further 3-4 minutes.

Place tortilla wraps on BBQ to heat if desired.  Meanwhile grate cheese chop iceberg lettuce.  When tortilla is warmed remove and fill with iceberg lettuce and add cooked marinated chicken.  Top with avocado salsa and cheddar cheese and wrap.

Follow Randy Lewis on

Facebook:           https://www.facebook.com/randaddys     
Instagram:           https://www.instagram.com/randaddys

Twitter:                https://twitter.com/Randaddys_ie