Bank Holiday Barbecuing

Bank Holiday Barbecuing

Us Brits love a bank holiday and what better way to celebrate than to crack out the barbecue and enjoy our extra day off. If you're entertaining the family or have a large party to cater for then light up the coals and cook some delicious food this weekend.


Fire up the coals

The KuKoo Hog Roast Machine not only roasts tender lamb and pork on the spit, the extra large grilling area can be used to barbecue when you need to feed the thousands!

KuKoo Hog Roast Machine


1kg roughly minced chuck steak (or any non-lean mince)
1 large onion, finely chopped
2 tbsp brown breadcrumbs
2 tsp chopped herbs (parsley or thyme work well)
1 tbsp oil or butter
1 tsp salt
Black pepper
Garnishes, sauces and rolls, as desired

Method: Soften the onion in a frying pan over a low heat and leave to cool. Once cooled, mix the onion, mince, breadcrumbs, herbs and season to taste. Mix well, but be careful not to overwork the mix. Divide into 12 and pop them in the fridge for an hour to relax.

Once your barbecue coals have turned white and are glowing red they are ready for cooking the burgers. Once on the grill, leave them for a couple of minutes to create a good seal before flipping them.

For a rare burger cook for a further 3 minutes and for well done an extra 7 minutes. Dont forget to add cheese at this point to make it all gooey and toast your buns... Now enjoy!

Cheese burger on the barbecue


Fancy a pizza-the action?

Enjoy a piping hot slice of crispy home made pizza thanks to the KuKoo Wood Fired Pizza Oven. Perfect for producing authentic tasting pizza. When you’re all pizza-ed out, the oven doubles as a grill and smoker perfect for tasty oak-smoked brisket too! We're drooling here...

KuKoo Outdoor Pizza Oven


Pizza dough (fresh or packet mix)
1tbsp olive oil
2 cloves garlic, finely chopped
3tbsp passata
75g mozzarella cheese, sliced into 1/2 inch thick pieces
2 tomatoes, sliced
Handful of fresh basil
Fresh ground pepper, to taste

Method: Firstly light your fire in the lower section of the pizza oven and bring up to temperature (around 350°C/650°F). Make sure your pizza stone is in the top section to ensure it heats up too!

Mix the olive oil and chopped garlic together in a small dish. Leave aside to allow the flavours to develop.

Dust a pizza peel or tray with semolina, shape your pizza dough and assemble your pizza: spread olive oil/garlic mixture on top of crust. Top with passata sauce, then the mozzarella cheese slices, then the tomato slices.

Shuffle pizza onto your hot pizza stone and bake for 5-6 minutes turning regularly until the crust is lightly browned and the cheese is bubbling. The pizza will cook from the bottom up.

Remove from the oven and top with fresh basil and pepper. Slice your delicious pizza and serve immediately.

Classic margarita pizza cooking in pizza oven


Make your own burgers, sausages & salad

All you need is the KuKoo Electric Meat Grinder with 5 functions you can do all sorts from mincing meat and stuffing sausages to grating cheese and slicing vegetables. A selection of interchangeable blades are included.

KuKoo Electric meat grinder, ideal for grinding meat, stuffing sausages, and grating and slicing vegetables


900g belly pork
900g pork shoulder 
3 tbsp chopped fresh thyme
3 tbsp chopped fresh sage
1 tbsp freshly ground black pepper
1 tbsp salt
110g fine breadcrumbs
2 cloves garlic, chopped
3m to 3.5m (32mm) natural hog casing

Method: Prepare the hog casings as instructed on the pack, usually this requires soaking them in cold water. Mince the pork belly and shoulder in the meat grinder, add garlic to evenly spread extra flavour throughout the meat. In a bowl, combine the pork mince with the herbs, seasoning and breadcrumbs.

Remove the mincing blade from the grinder and attach the sausage stuffing attachment. Feed the casing over the attachment and pull the casing down to the base of the funnel, so that it’s all bunched up. Tie the end of the casing and prick a hole to let the air out as the sausage is formed.

Put the sausage mixture back into the meat grinder and pipe into the sausage casing. When filled with all the mince, tie a knot in the end then squeeze and twist 2-3 times to create links.

Rest in the fridge for a couple of hours before cooking, this allows the flavours to develop and the sausages to rest.

Traditional pork sausages


Blitz it up! Enjoy an ice cold beverage

After all that hot, hard work cooking you certainly deserve an ice cold beverage! Blitz ice in seconds with the KuKoo Blender and Digital Blender to create smoothies, cocktails, frappes and even slush for the kids!

KuKoo food blender perfect for smoothies, cocktails, frappes and soups!


Our top summer thirst quenchers...

The Mojito
2 parts Rum
½ fresh lime
12 fresh mint leaves
2 heaped spoons of caster sugar
Dash of soda water
Crushed ice

Crush ice in the blender, to your glass add sugar, fresh mint, squeeze of fresh lime, rum and soda, stir and serve!

Strawberry Daiquri

2 parts Rum
½ fresh lime
2 heaped spoons of caster sugar
Handfull of fresh strawberries
Crushed ice

Place the ice in the bottom of the blender. Pour the other ingredients into the blender in the order listed. Pulse the blender a few times to begin to break up the ice. Blend until the beverage is smooth and contains no large ice pieces.

Blue Slush

½ tsp Blue Raspberry Flavouring
2 heaped spoons of caster sugar
3-4 Drops of blue food coloring
Crushed ice

Add all ingredients and pulse the blender a few times to begin to break up the ice. Blend until the beverage is smooth and contains no large ice pieces.

Iced Frappe
Cold-brewed coffee
1/2 cup milk
2 heaped spoons of caster sugar
Whipped cream to garnish
Crushed ice

Combine the ice, strong coffee, milk, and sugar in a blender and pulse until frothy and ice is pulverized. Pour into a tall glass or jar and serve with a straw. Top with whipped cream and a drizzle of caramel sauce!

Enjoy your Bank Holiday!