Special Recipes for Each Spatula

Below are three recipes designed specifically for each type of BeefEater spatula. Each one is crafted with ingredients and techniques that highlight the strengths of each spatula, ensuring an efficient, delicious cook. We’ve also included vegetarian versions to suit different diets without losing flavour or texture.

Recipe for the 17" Professional Spatula – Grilled Steak with Garlic Butter

The 17" Professional spatula is perfect for handling medium-to-large cuts of meat, allowing a confident flip without losing juices. For this recipe, we’ll use thick steaks that require even cooking and careful handling to achieve a juicy texture and a perfect sear.

Ingredients:

• 2 beef steaks (preferably ribeye or sirloin, at least 2.5 cm thick)
• 2 tbsp unsalted butter, melted
• 2 garlic cloves, finely chopped
• 1 tsp coarse salt
• ½ tsp freshly ground black pepper
• 1 sprig fresh rosemary
• 1 tsp olive oil
• ½ tsp smoked paprika (optional, for extra depth of flavour)

Method:

1. Prep the meat: Pat the steaks dry with kitchen paper and rub with olive oil. Season both sides with salt, pepper and smoked paprika.
2. Heat the grill: Preheat the barbecue to medium-high for at least 10 minutes.
3. Initial sear: Lay the steaks on the hot grill and cook without moving for 3–4 minutes to develop a proper crust. Use the 17" Professional spatula to flip with a firm, confident motion.
4. Finish cooking: Cook a further 3–5 minutes, depending on your preferred doneness (about 3 min for medium, 5 min for well done).
5. Garlic butter: While the steaks finish, mix the melted butter with the chopped garlic and rosemary.
6. Rest: Remove from the grill and brush with the garlic butter. Rest for 5 minutes before serving, allowing the juices to redistribute.

Vegetarian Version: Grilled Portobellos with Garlic Butter

Portobello mushrooms are an excellent meat substitute thanks to their meaty texture and ability to soak up flavour.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 2 tbsp melted butter or olive oil
• 2 garlic cloves, finely chopped
• 1 tsp soy sauce (to boost umami)
• ½ tsp salt and pepper
• 1 sprig fresh rosemary

Method:

1. Marinate: Mix the butter or oil with garlic, soy sauce, salt and pepper. Brush the mushrooms well and rest for 15 minutes.
2. Cook: Grill for 4–5 minutes per side on a hot barbecue, using the 17" Professional spatula to flip carefully.
3. Rest: Remove from the heat and rest for 2 minutes before serving.

Recipe for the Long Professional Spatula – Chicken Skewers with Teriyaki Sauce

The Long Professional spatula is ideal when you don’t want to get too close to the heat, making it perfect for skewers—turning them precisely without risking burns.

Ingredients:

• 500 g chicken breast, cut into medium cubes
• ½ cup teriyaki sauce (shop-bought or homemade with soy sauce, honey and ginger)
• 1 tbsp sesame oil
• 1 red pepper, cubed
• 1 green pepper, cubed
• 1 red onion, cut into medium chunks
• 8 wooden skewers (soaked in water for 30 minutes to prevent burning)

Method:

1. Marinate the chicken: Combine the teriyaki sauce with sesame oil and submerge the chicken. Refrigerate for at least 1 hour.
2. Assemble the skewers: Thread the chicken cubes onto the skewers, alternating with the vegetables.
3. Grill: Cook the skewers on a hot barbecue for 3–4 minutes per side, turning them with the Long Professional spatula for even cooking.
4. Final glaze: Brush with more teriyaki during the last minutes to caramelise the outside.
5. Serve: Remove from the heat and rest for 2 minutes. Serve with rice or salad.

Vegetarian Version: Teriyaki Tofu Skewers

Ingredients:

• 400 g firm tofu, cut into large cubes
• ½ cup teriyaki sauce
• 1 tbsp sesame oil
• 1 courgette, cut into thick slices
• 1 aubergine, cut into medium cubes
• 8 wooden skewers

Method:

1. Press the tofu: Place the tofu between two plates with a weight on top for 20 minutes to remove excess water.
2. Marinate: Mix the teriyaki with the sesame oil and marinate the tofu for at least 30 minutes.
3. Cook: Thread the tofu and vegetables onto the skewers and grill, turning with the Long Professional spatula every 3–4 minutes.
4. Final glaze: Brush with a little more teriyaki before serving.

Recipe for the Wide Professional Spatula – Grilled Salmon with Lemon Sauce

The Wide Professional spatula is the ideal tool for handling large fish fillets without risking breakage or sticking to the grill. Thanks to its broad surface, it allows a secure, stable flip, preventing the fillet from falling apart. In this recipe, the salmon is grilled with a fresh lemon-and-herb marinade, enhancing its natural flavour with a gentle smoky note.

Ingredients:

• 2 large salmon fillets, skin on (approximately 200–250 g each)
• 1 tbsp extra virgin olive oil
• 1 large lemon (zest and juice)
• 1 tsp coarse sea salt
• ½ tsp freshly ground black pepper
• 1 tsp garlic powder or 1 garlic clove, finely chopped
• 1 sprig fresh dill or ½ tsp dried dill
• ½ tsp smoked paprika (optional, for extra depth)
• 1 tsp melted butter (optional, for a juicier finish)

Method:

1. Make the marinade: In a small bowl, mix the olive oil, lemon juice, garlic, salt, pepper, lemon zest and smoked paprika. Stir well to combine.
2. Marinate the salmon: Pat the fillets dry with kitchen paper and coat with the marinade. Rest for at least 20–30 minutes in the fridge to absorb the flavours.
3. Prepare the grill: Preheat the barbecue to medium-high for 10 minutes and lightly oil the grates to prevent sticking.
4. Cook the salmon:
   • Place the fillets skin-side down on the hot grill. Cook for 4–5 minutes without moving, allowing the skin to crisp.
   • Use the Wide Professional spatula to slide carefully under the fillet and flip in one smooth motion. Cook for 2–3 minutes more on the other side, until the salmon is opaque in the centre yet still moist.
5. Finish and serve: Remove from the grill and brush with the melted butter to boost juiciness. Scatter with chopped fresh dill and squeeze over a little more lemon juice before serving.

Serving suggestions:

• Serve with a fresh rocket and avocado salad, or with grilled asparagus.
• Pair with a herb quinoa side or cauliflower mash for a lower-carb option.

Vegetarian Version: Grilled Courgettes with Herbs and Lemon

Grilled courgettes are a delicious, healthy choice for those who prefer a meat-free alternative. Thanks to their firm texture, they cook beautifully on the barbecue without losing their structure, soaking up the marinade and finishing with a lightly crisp exterior and tender centre. The Wide Professional spatula makes flipping and handling the slices easy, ensuring even cooking.

Ingredients:

• 2 large courgettes, sliced into 1 cm-thick rounds
• 1 tbsp extra virgin olive oil
• Juice and zest of 1 lemon
• 1 garlic clove, finely chopped
• ½ tsp coarse salt
• ½ tsp freshly ground black pepper
• ½ tsp dried oregano or 1 tsp fresh thyme
• ½ tsp sweet or smoked paprika (optional)
• 1 tsp honey or maple syrup (for a light touch of sweetness)

Method:

1. Make the marinade: In a bowl, mix the olive oil, lemon juice and zest, chopped garlic, salt, pepper, oregano and paprika. Add the honey to balance the lemon’s acidity.
2. Marinate the courgettes: Place the slices in a large bowl and coat well with the marinade. Leave for 15–20 minutes to absorb the flavours.
3. Prepare the grill: Preheat the barbecue to medium-high and lightly oil the grates.
4. Grill the courgettes:
   • Lay the slices on the grill and cook for 3–4 minutes per side, using the Wide Professional spatula to flip with ease.
   • Aim for a light golden surface without letting them go too soft.
5. Serve: Remove from the heat and finish with a little extra lemon zest and fresh thyme before serving.

Serving suggestions:

• Serve with a yoghurt and mint sauce for a refreshing touch.
• Pair with a quinoa and almond salad for a complete dish.
• Add toasted pitta and hummus for a Mediterranean option.

With these recipes, you can make the most of each BeefEater spatula, achieving professional results on the barbecue with meats, fish or vegetarian alternatives. Choosing the right ingredients and techniques—combined with the proper tools—will make every cook a guaranteed success.