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BBQ RECIPE IDEAS FOOD & COOKING ARTICLE

Get ready for National BBQ Week

The 30th May to 5th June 2011 is National BBQ Week in the UK and what a long way barbecuing has come over the years.

I first bought a charcoal BBQ in 1975. I didn't intend to buy it. It happened purely by chance. In those days I lived in Wales where there was a local second-hand furniture and bric-a-brac auction held once a month, a good place for the shrewd seeker of antiques. On one occasion, whilst sitting there waiting for a lot I was interested in to come up, I heard the auctioneer mention a BBQ for sale. It was brand new but in a plain brown box so no-one could see it. I had never seen a BBQ in my life and I don't think anyone else had but I had heard of BBQ cooking so thought I would make an initial bid of £1. I became the proud owner of my first BBQ.

Having only got married that year I thought it would be a nice treat to invite my parents for a BBQ with steak on the menu. It was a struggle to find charcoal but having overcome that obstacle it was all systems go and my parents were invited for the Saturday evening. The weather had been fine all week and Saturday had started the same but . . . by early evening the clouds were gathering and as BBQ lighting time approached the heavens opened. Not some bit but torrential rain!

Not one to be daunted by the weather (yes I've stood out there in anorak and with umbrella on many occasion since) I cast around for inspiration not wanting to disappoint my father. Fortunately I had built a den for my son the week before . . . it was only about five foot high and about six foot square! With a BBQ inside and a grown man on his knees there wasn't a lot of room. Not sure what today's health and safety might have to say about it but the steaks got cooked and everyone thoroughly enjoyed the results of my first BBQ. Since then I have lost count of how many beers have flowed and how many sausages have ended up well done.

Ever fancied a cooking holiday? Ever fancied learning
to make bread - www.cookingholidays.co.uk

But barbecuing has also become a lot more sophisticated since those early days as you will see from some of these recipe ideas:

THE MAIN EVENT

  • Pink Lady® Apple and BBQ Pork Kebabs - These succulent skewers are ideal for the barbie, so once the sun shines get cooking! Coated in a tangy mango and tomato glaze, all that’s needed is a few flatbreads and shredded leaves to finish the meal.

SALADS AND SIDES

RELISHES AND DIPS

  • Radish Coleslaw – ideal for serving with salads, the addition of radishes means this coleslaw packs a punch

DESSERT

LAMB BURGERS

Lamb and Sweetfire® Beetroot Burgers with FetaLamb and Sweetfire® Beetroot Burgers with Feta – Wow guests with these delicious lamb burgers – the beetroot makes them a great colour and they literally melt in the middle thanks to the feta surprise.

Ingredients

500g minced lamb
250g Sweetfire® beetroot* finely chopped
1 egg, beaten
2 tbsp chopped mint
2 cloves garlic, crushed
100g feta cheese, cut into 4 pieces
Salt and freshly ground black pepper

To serve:
4 burger buns or ciabatta rolls
Salad leaves
Cherry tomatoes, cut in half
Finely sliced red onion rings

*Ruby red baby beetroot, freshly cooked and infused with Sweetfire® marinade (a natural marinade made using chillis, oil, a little sugar, and white wine vinegar) which adds a delicious kick to salads and spices up cold meats and sandwiches. Available from Tescos and Waitrose.

Method

  • In a large bowl, combine the lamb, Sweetfire® beetroot, egg, mint and garlic.
  • Season to taste with salt & freshly ground black pepper and mix thoroughly.
  • Divide into 4 equal portions.
  • Take one portion and flatten it in the palm of your hand.
  • Place a cube of feta in the middle and draw the meat up and over the cheese, moulding it into a burger shape and taking care to ensure the cheese is totally surrounded.
  • Repeat with the other meat portions and set aside in the fridge for 30 minutes to rest.
  • When you are ready to cook the burgers, heat the BBQ to medium hot and cook the burgers for around 6 - 8 minutes on each side. Check they are cooked by inserting a skewer into the middle. If it comes out piping hot to touch they are cooked, if not cook for a further minute or so.
  • Serve the burgers in buns with salad.

Serves 4

www.lovebeetroot.co.uk

VENISON BURGERS

Venison Burger with Blue Cheese and Crispy ShallotsVenison Burger with Blue Cheese and Crispy Shallots – a down right decadent burger topped off with blue cheese by Rachel Green, TV’s ‘Flying Cook’

Ingredients

650g venison mince
5 tbsp double cream
2 cloves garlic, crushed
½ tbsp flat leaved parsley, chopped
½ tbsp chopped chives
4 crushed juniper berries
Sea salt and freshly ground black pepper
200g blue cheese
16 shallots
Olive oil for frying

Method

  • Place the mince in a bowl. Season well.
  • Using your hands or a fork, gently combine the seasoned meat with the cream, garlic, parsley, chives and juniper berries. Do not over mix, as the cooked burgers will be tough.
  • Gently shape the meat into 4 patties, or divide the meat and push each portion into a 10cm pastry cutter to make 4 burgers.
  • Make a slight indentation in the top of each with your fingers.
  • Divide the cheese into 4 and shape each piece into a ball. Insert the cheese into the centre of the burgers and pull the meat back over the top to seal in the cheese.
  • Peel and thinly cut the shallots into rings.
  • Heat the olive oil in a pan, and fry the shallots until crispy.
     
  • Preheat the barbeque until very hot.
  • Cook for 2 minutes on each side, so that the cheese melts in the middle.
  • Serve the burger on lightly toasted rolls, topped with the shallots, along with slices of tomatoes, red onion and pickled gherkin or with a green salad.

Makes 4

www.ukshallot.com

BBQ RIB EYE

Gizzi Erskine’s BBQ Rib eye with Grilled British Asparagus, Teriyaki and TogerashiGizzi Erskine’s BBQ Rib eye with Grilled British Asparagus, Teriyaki and Togerashi – Bring a bit of sophistication to your BBQ fayre with this delicious spicy beef recipe

Ingredients

For the Teriyaki sauce:
75ml soy sauce
75ml mirin, Japanese sweet rice wine
75ml sake
1 tbsp sugar

For the rest:
2 x 150g rib eye steaks
1 tbsp vegetable oil plus a dash more for cooking the British asparagus
sea salt and black pepper
1 packet of British asparagus, trimmed of woody ends
a pinch of Togerashi seasoning (optional, you could use cayenne pepper)
White and black sesame seeds to serve

Method

  • To make the Teriyaki sauce, combine all ingredients in a saucepan.
  • Stir the mixture well.
  • Put it on medium heat and bring to a boil.
  • Turn the heat down to low and simmer for a couple minutes.
  • Stop the heat and cool the mixture.
  • It is now ready to use but if you have any left you can store the sauce in a clean bottle in the fridge.
  • Rub the steaks with the oil, salt and pepper.
  • Grill the steaks on a hot barbeque for 2 minutes on each side so that they are medium rare.
  • Leave to rest.
  • While the beef is resting rub the British asparagus with a little oil then lay on the barbeque grill for 2 - 3 minutes, turning every now and then until they start to soften but still have ‘bite’ and have little chars on them.
  • Split the asparagus between two plates.
  • Carve the steaks into 1 cm strips and lay on top of the Asparagus pouring over the meat juices left from resting.
  • Cover each steak with a few tablespoons of Teriyaki sauce and sprinkle with the Togerashi if using and sesame seeds.

Serves 2

www.british-asparagus.co.uk

BBQ LAMB

Char-grilled asparagus and spring vegetables with bbq lamb and pots of mint hollandaiseChar-grilled asparagus and spring vegetables with bbq lamb and pots of mint hollandaise – Slam on the lamb and savour the flavour of summer with this seasonal recipe featuring British asparagus

Ingredients

300g British asparagus spears
200g courgettes (cut on the diagonal or into batons if large)
2 medium or 1 large red pepper de-seeded and cut in to eight
1 medium red onion cut into eight
5 tbsp of olive oil
3 large garlic cloves cut in half
4 x 175g leg lamb steaks

Method

  • Clean the asparagus and trim any white ends or peel with a vegetable peeler.
  • Blanch the asparagus and courgettes in a pan of boiling salted water, refresh immediately.
  • Get the barbecue going or heat a ridged griddle pan until smoking hot.
  • Pour some olive oil into a dish and toss the vegetables in it, then cook them on the barbecue or griddle pan until charred and just soft, season well and keep warm.
  • Rub the lamb steak with garlic and olive oil and cook on the barbecue or griddle pan until pink (approximately 3 minutes each side).
  • Allow to rest and serve with the asparagus, spring vegetables and mint hollandaise.

Serves 4

www.british-asparagus.co.uk

PORK KEBABS

Pink Lady® Apple and BBQ Pork KebabsPink Lady® Apple and BBQ Pork Kebabs - These succulent skewers are ideal for the barbie, so once the sun shines get cooking! Coated in a tangy mango and tomato glaze, all that’s needed is a few flatbreads and shredded leaves to finish the meal.

Ingredients

3 tbsp good quality mango chutney
1 tbsp cider vinegar
1 tbsp tomato puree
1 garlic clove, crushed
2 tbsp olive oil
1 medium red onion
2 Pink Lady® apples
600g pork tenderloin, halved lengthwise and cut into 24 cubes

Method

  • Preheat the grill or BBQ to medium hot.
  • Meanwhile to make the glaze, mix together the chutney, vinegar, tomato puree, garlic and 1 tbsp of oil.
  • Season generously.
  • Cut the onion in half and then cut each half into 4 pieces, to make 8 pieces in total.
  • Core the Pink Lady® apples and then cut each half into 4 wedges. Then cut each wedge in half to make 24 pieces in total.
  • Thread 8 metal skewers each with 1 piece of onion and then alternate 4 pieces of Pink Lady® apple and 3 pieces of pork.
  • Brush the skewers with the remaining oil and grill for 2 - 3 minutes turning halfway.
  • Then baste the skewers with the glaze and cook for a further 8 - 10 minutes, basting regularly, until lightly charred and cooked.
  • Serve immediately.

Serves 4

www.pinkladyapples.co.uk

LAMB KEBABS

Lamb, shallot and citrus kebabs with soy and honey dipping sauceOriental Lamb, Shallot and Citrus Kebabs with Soy and Honey Dipping Sauce – bring a taste of the orient into your British BBQ with this lamb kebab recipe

Ingredients

Lamb kebabs:
450g leg of lamb cut into 3cm dice
24 medium shallots peeled
8 bayleaves
2 tbsp vegetable oil for cooking

Marinade:
2 large oranges, rind grated and then juiced
1 lime, rind grated and then juiced
2tbsp sweet chilli sauce
2tbsp dark soy sauce
3tbsp hoisin sauce
1tbsp vegetable oil
1tbsp tomato ketchup
8 whole star anise
2 garlic cloves peeled and crushed into a paste
Freshly ground black pepper

Dipping sauce to serve:
1 red chilli diced finely without the seeds
A handful of coriander finely chopped
1 tbsp of runny honey
1tbsp of dark soy sauce
1tbsp of light soy sauce
A dash of sesame seed oil
The juice of two limes

You will need 8 large wooden kebab sticks soaked in hot water to prevent them from burning in the cooking process

Method

  • Mix together all the ingredients for the marinade stirring well.
  • Thread a bay leaf onto the first skewer and then alternate the shallots and the lamb onto the wooden skewer and repeat with all skewers.
  • Lay the kebabs in a shallow dish and then pour over the marinade and leave to marinate for at least 2 hours, if possible overnight, in a fridge.
  • Place the kebabs on the barbecue and cook on a medium heat for 3 - 4 minutes on each side brushing the kebabs with remaining marinade throughout the cooking process. Take care not to have the heat too high or you will burn the marinade.
  • Meanwhile for the dipping sauce mix all the ingredients together.
  • Serve with a green salad, basmati rice and little pots of the dipping sauce.

Notes:

The lamb can be replaced with chicken beef or pork. For a vegetarian alternative you could use sweet potatoes, courgettes and peppers with the shallots.

Serves 4

www.ukshallot.com

BBQ LAMB WITH SALAD

Broad bean and sundried tomato salad with BBQ lambBroad bean and sundried tomato salad with BBQ lamb – this healthy BBQ recipe couples a fresh and crunchy broad bean salad with succulent lamb cutlets

Ingredients

600g podded broad beans
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 small clove garlic, crushed
2 tablespoons olive oil, plus extra for cooking cutlets
30g sun-dried tomatoes in oil, drained and chopped
2 tablespoons shredded mint leaves
1 tablespoon chopped flat-leaf parsley
8 - 12 lamb cutlets
Salt and freshly ground black pepper

Method

  • First cook the broad beans. Bring a pan of water to the boil, add the broad beans and simmer for 4 - 5 minutes.
  • Drain and rinse under cold water.
  • Shell the beans and discard the skins.
  • In a bowl, whisk together the lemon juice, mustard and garlic, then gradually whisk in the olive oil.
  • Add the shelled broad beans, sun-dried tomatoes and herbs.
  • Stir gently to combine, adding seasoning to taste.
  • When you are ready to serve brush the lamb cutlets with olive oil and sprinkle with freshly ground black pepper.
  • Cook the cutlets on the barbecue for a few minutes each side, until cooked to your liking.
  • Season the cooked cutlets with a little salt and allow to rest for a couple of minutes before serving.
  • Serve 2 - 3 cutlets to each person, along with a generous helping of the broad bean salad.

Serves 4

www.tastesofsummer.co.uk

BBQ FILLET OF HAKE

Andrew Nutter’s BBQ Fillet of Hake with Caramelised Shallots, Roast Beets and a Garden Pea DressingAndrew Nutter’s BBQ Fillet of Hake with Caramelised Shallots, Roast Beets and a Garden Pea Dressing

Ingredients

200g beetroot, peeled and cut into quarters
1 tsp chopped fresh thyme
4 tbsp olive oil
8 shallots – peeled and cut in half lengthways
2 tbsp runny honey
1 clove garlic, chopped
4 x 200g fillets of hake, skin on and boned
Juice and zest of 1 lemon
1 clove garlic, chopped finely

Pea Dressing:
200g fresh peas, podded and blanched
4 tbsp white wine vinegar
300ml olive oil
Few leaves fresh spinach
Pinch sugar
Salt and freshly ground pepper

10 new potatoes, boiled until tender, cooled then sliced in half and griddled

Method

  • Make sure your coal embers are nice and hot or alternatively if it buckets down with rain, you can roast in the oven at 180°C.
  • Take 2 sheets of tin foil approximately A4 size.
  • On one sheet place the beetroot with the thyme and two of the tablespoons of olive oil.
  • On the other piece place the shallots and pour on the third tablespoon of olive oil, honey and garlic.
  • Pinch both sheets to form two parcels and roast for 30 minutes.
  • Take another piece of slightly bigger foil, pour on one tablespoon of olive oil and place the fillets of hake on top.
  • Pour the lemon zest and juice over the top and finally a scattering of garlic.
  • Pinch to form a parcel.
  • Once the beets and shallots are cooled and you are ready to serve – roast off the hake parcel for 6 minutes.
  • Whilst the hake is cooking make the pea dressing. (This can be made in advance although it will discolour slightly). Blend the peas in a food blender with the vinegar, oil, spinach, sugar, salt and pepper.
  • When ready to serve up, arrange the potatoes, beetroot and shallots on the plate, spoon around the pea dressing and finally put the fish on top, pouring over any of the cooking juices.

Serves 4

www.ukshallot.com

BBQ ASPARAGUS

Barbequed British Asparagus dipped in Oozing CamembertTiffany Goodall’s Barbequed British Asparagus dipped in Oozing Camembert - “This is a French inspired idea that is a romantic nibble or a great starter before a meal. I love the twist on it with the brilliantly British asparagus and the rich French classic of Camembert.”

Ingredients

250g Camembert
Half a bundle (approximately 110g) British asparagus
1 tsp olive oil

Method

  • Preheat the oven to 210°C.
  • Remove all the packaging and then place the Camembert on a baking tray and put in the hot oven for 10 minutes.
  • Meanwhile, preheat the BBQ.
  • Toss the British asparagus in the olive oil and then add to the hot BBQ with a good bit of seasoning.
  • BBQ for a couple of minutes on both sides until they are nicely charred.
  • Remove the Camembert from the oven and assemble on a board or plate with the British asparagus next to it, use a spoon to make a hole in the top and then just gloriously dip your spears of British asparagus into the melted Camembert . . . Yummy!

Serves 2 as a snack or starter

www.british-asparagus.co.uk

SUMMER SALAD OF GRILLED TENDERSTEM® PEACHES AND GOATS CHEESE

Summer Salad of Grilled Tenderstem®, Peaches and Goats’ CheeseSummer Salad of Grilled Tenderstem®, Peaches and Goats’ Cheese - This simple salad is bursting with freshness and flavour. When it’s hot outside try using a barbeque instead of a griddle for a perfect alfresco dish!

Ingredients

200g Tenderstem®, stems cut in half
3 ripe peaches, stone removed and cut in quarters
1 tbsp olive oil
100g baby spinach leaves
150g goats cheese log (we used Kidderton Ash), cut into 1cm slices
Small bunch fresh basil, leaves picked and torn
Freshly ground black pepper and sea salt

For the dressing:
4 tbsp extra virgin olive oil
2 tbsp good quality balsamic vinegar

To serve:
Crusty ciabatta, cut into slices

Method

  • Preheat a griddle pan until smoking hot - this will take about 10 minutes.
  • In a medium bowl, toss the Tenderstem®and peach quarters in the olive oil and season with a little freshly ground black pepper and sea salt.
  • Cook the Tenderstem®and peaches on the hot griddle for about 5 minutes, turning a few times, until they are just tender and marked with griddle-lines.
  • Arrange the spinach leaves on a serving platter, top with the cooked Tenderstem® and peaches and add the goats cheese slices.
  • Sprinkle with the torn basil leaves and dress with a drizzle of extra virgin olive oil and balsamic vinegar.
  • Serve immediately with plenty of crusty ciabatta to soak up the delicious juices.

Serves 4

www.tenderstem.co.uk

BARBEQUED TENDERSTEM® BROCCOLI

Jo Pratt’s Barbequed Tenderstem®, Melted Goats Cheese and Sun-Dried Tomato Dressing CroutonsJo Pratt’s Barbequed Tenderstem®, Melted Goats Cheese and Sun-Dried Tomato Dressing Croutons - Don’t just save the barbeque for burgers and sausages – this exceptionally flavoursome recipe is a brilliant barbequed starter or side dish. You could even serve it as a main dish for vegetarians

Ingredients

200g pack Tenderstem® broccoli
1 tbsp olive oil
3-4 sun-dried tomatoes in oil
2 tbsp extra virgin olive oil
1 tsp balsamic vinegar
100g soft mild goat’s cheese
50g pine nuts, lightly toasted

Method

  • Toss the Tenderstem® in the 1 tbsp of olive oil and keep to one side while you make the dressing.
  • Finely chop the sun-dried tomatoes and place in a small bowl with the extra virgin olive oil and balsamic vinegar.
  • Season with salt and pepper and mix well.
  • Place the Tenderstem® on your barbeque and cook for about 5 - 8 minutes, turning regularly until it is becoming tender with grill lines on the stems.
  • Place the barbequed Tenderstem® on a serving plate and immediately crumble over the goat’s cheese so it starts to melt just slightly from the heat of the Tenderstem®.
  • Spoon over the dressing, scatter with the pine nuts and serve straight away.

Serves 2 - 4 as a starter or side dish

www.tenderstem.co.uk

HOT SMOKED SALMON SALAD WITH SUGAR SNAPS

Hot Smoked Salmon Salad with Sugar SnapsHot Smoked Salmon Salad with Sugar Snaps – this refreshing summer salad features crunchy sugar snap peas alongside succulent hot smoked salmon.

Ingredients

150g sugar snaps
1 avocado
1 lemon, juiced
200g artichokes in oil, drained
400g hot smoked salmon flaked
2 spring onions, sliced
50g radishes, sliced
Small bunch of dill chopped
2tbsp mayonnaise
Salt and pepper

Method

  • Bring a small pan of salted water to the boil and cook the sugar snaps for 2 minutes.
  • Drain and refresh under cold water for 1 minute, then set aside.
  • Cut the avocado in half, then remove the stone and scoop out the flesh, then cut into chunks.
  • Place the avocado into a medium sized bowl with the lemon juice.
  • Cut the artichokes into chunks and add to the avocado.
  • Then add the sugar snaps, salmon, spring onions, radishes, dill and mayonnaise and season with salt and pepper.
  • Gently mix and divide between 4 bowls.

Serves 4

www.tastesofsummer.co.uk

RADISH GARDEN SALAD

Radish Garden SaladRadish Garden Salad – a classic salad, delicious with beef dishes

Ingredients

20 Radishes
2 baby gem lettuces
4 spring onions
4 tbsp peas (fresh are better when in season)
olive oil for dressing
2 tbsp crème fraiche
1 tbsp horseradish sauce
2 sprigs mint

Method

  • Halve the radishes lengthways.
  • Rip the leaves off the lettuce.
  • Slice the spring onions.
  • Put them all in a large bowl or on a platter.
  • Add the peas and dress with a little olive oil, season and combine well.
  • Stir together the crème fraiche and horseradish sauce and drizzle over the salad.
  • Tear the mint leaves and scatter over.


Notes:

Delicious with sliced cold beef and new potatoes

Serves 4

www.loveradish.co.uk

SPICED ROASTED SHALLOT SALAD

Spiced roasted shallot salad with Bulgur wheat, Aubergine, Raisins and a Chilli and Tomato DressingSpiced roasted shallot salad with Bulgur wheat, Aubergine, Raisins and a Chilli and Tomato Dressing – spice up your plate with this tasty bulgur wheat salad, great served with with BBQ meats, chicken and fish

Ingredients

12 shallots, peeled
3 tbsp rapeseed oil
1 large aubergine cut into 5cm chunks
200g Bulgur wheat rinsed in cold water
3 tbsp raisins
500ml water
Half tsp ground cumin
Half tsp ground coriander
A good pinch of ground ginger
Sea salt and freshly ground black pepper
1 red chilli, seeded and finely diced
1 large vine tomato seeded and finely chopped
A handful of flat leaf parsley chopped
A handful of coriander chopped
1 clove of garlic, peeled and finely chopped
Juice and zest of 1 lemon

For the tomato dressing:
2 vine tomatoes, peeled, seeded and diced
Half a red chilli, seeded and finely diced
2 cloves of garlic, peeled and finely chopped
2 cm of peeled and grated fresh ginger
1 tbsp caster sugar
Juice of 2 lemons
10 tbsp rapeseed oil
Sea salt and freshly ground black pepper

Method

  • Preheat oven to 200°C / Gas mark 6 / 400°F
  • Place the shallots in roasting tin and drizzle with 1 tbsp of the rapeseed oil season well.
  • Place in the oven and roast for 20 minutes.
  • Then add the aubergine to the shallots and drizzle with 2 tbsp of oil and return to the oven stirring occasionally and roast for a further 15 minutes or until the aubergine and shallots are tender.
  • Meanwhile prepare the Bulgur wheat, place it with the raisins in a saucepan, add the water, cumin, coriander, and ginger season with sea salt and black pepper.
  • Bring to the boil, cover with a tight fitting lid and cook very gently for 10 minutes or until the water has absorbed.
  • Remove from the heat and place in a mixing bowl, cool slightly and add all of the remaining ingredients.
  • Take the shallot and aubergine out of the oven and add when cooled slightly to the salad.
  • For the dressing place all the ingredients except for the oil in to a food processor and blitz to form a smooth puree, then add the oil slowly to the puree until blended
  • Serve with the salad.

Notes:

This salad works well with barbequed meat, chicken and fish.

Serves 4

www.ukshallot.com

BEETROOT AND BUTTER BEAN HUMMUS

Beetroot and Butter bean HummusBeetroot and Butter bean Hummus – Add a bit of colour to the BBQ spread with this healthy beetroot dip

Ingredients

250g cooked beetroot dipped in vinegar (not pickled)
1 tin butter beans (410g), drained and rinsed
1-2 cloves garlic, crushed
Small bunch fresh chives, finely chopped (reserve a few for garnish)
3tbsp extra virgin olive oil
Sea salt & freshly ground black pepper

Method

  • Chop the beetroot into small dice, set aside in a medium bowl.
  • In a food processor blitz the butterbeans with the garlic, chives and olive oil.
  • Season to taste with sea salt and freshly ground black pepper.
  • Transfer into the bowl with the beetroot and gently fold through to mix.
  • Spoon into a serving bowl, drizzle with a little extra olive oil and garnish with a few snipped chives.
  • Serve as a dip with pitta crisps, or part of a salad lunch spread.

Serves 4 - 6

www.lovebeetroot.co.uk

RUNNER BEAN COLESLAW

Runner Bean ColeslawRunner Bean Coleslaw

Ingredients

200g runner beans, finely shredded
Half a small red cabbage, finely shredded
1 medium carrot, grated
1 banana shallot, finely sliced
4tbsp mayonnaise
1 tsp Dijon mustard
Salt and pepper

Method

  • Finely shred the runner beans.
  • Fineley shred the red cabbage.
  • Grate the carrot.
  • Finely slice the shallot.
  • In a medium to large sized bowl mix together the runner beans, cabbage, carrots, shallot with the mayonnaise and Dijon mustard.
  • Season with salt and pepper.
  • Serve as a side dish - goes great with any barbecue.

Serves 4 as a side dish

www.tastesofsummer.co.uk

RADISH COLESLAW

Radish coleslawRadish Coleslaw – ideal for serving with salads, the addition of radishes means this coleslaw packs a punch

Ingredients

20 radishes
1 large carrot
6 shallots
4 sticks celery
2 tsp white wine vinegar
100ml mayonnaise
3 tbsp natural yoghurt

Method

  • Coarsely grate the radishes and carrot.
  • Finely slice the shallots and celery.
  • Mix together the white wine vinegar, mayonnaise and yoghurt and season.
  • Then add to the vegetables and combine well until everything is coated.

Notes:

Serve with a salad dish, in a sandwich with cold meat or as an addition to any meal. If made ahead give a good stir to re-combine all of the ingredients before serving.

Serves 6

www.loveradish.co.uk

RADISH AND BEETROOT CHUTNEY

Radish and Beetroot ChutneyRadish and Beetroot Chutney - Great with cheese, cold meats, on a baked potato or with sausages

Ingredients

1.5kg raw beetroot, trimmed, peeled and diced
20 shallots, quartered
40 radishes, quartered
2 eating apples, peeled and grated
2 tbsp mustard seeds
2 tbsp coriander seeds
800 ml white wine vinegar
600 ml balsamic vinegar
700g demerara sugar

Method

  • In your largest saucepan, combine all of the ingredients and bring to a simmer.
  • Cook for 1 hour, stirring occasionally, until the beetroot is cooked and the juices have thickened.
  • Once the chutney is done, spoon it into sterilised jars and seal the lids while it's still hot.
  • Use straight away or keep for up to 6 weeks.

Notes:

To sterilise your jars, run them through a hot wash in your dish washer or boil in a pan of water for 10 minutes.

The flavour will improve if kept for a few weeks.

Once open keep in the fridge.

Serves 4

www.loveradish.co.uk

SWEET EVE STRAWBERRY AND VANILLA BROWN SUGAR TOASTED BRIOCHE SANDWICH

Sweet Eve Strawberry and Vanilla Brown Sugar Toasted Brioche SandwichSweet Eve Strawberry and Vanilla Brown Sugar Toasted Brioche Sandwich - Top the ultimate BBQ feast off with this sumptuous desert featuring rich buttery BBQ toasted brioche used to sandwich ripe Sweet Eve strawberries and vanilla infused sugar.

Ingredients

8 slices of brioche bread
400g ripe Sweet Eve strawberries
Unsalted butter for spreading
100g soft brown cane sugar
1 heaped tsp of vanilla bean paste

Method

  • Light the BBQ and when hot, toast the eight slices of brioche bread on a high grill so they don’t get burnt.
  • Toast until golden brown, roughly 3 minutes each side.
  • The brioche bread will go quite crispy. Set aside for a few minutes to cool down slightly.
  • Hull the strawberries with a teaspoon, and then slice them in quarters.
  • Place in a bowl, add the vanilla bean paste and the sugar, and then mix well.
  • Take four slices of toasted brioche, spread each thinly with butter.
  • Spoon some of the strawberry mixture on top of each.
  • Top each with another slice of toasted brioche, to form a sandwich.
  • Serve each toasted brioche sandwich on individual serving plates, with a spoonful or two of extra strawberries on the side.

Serves 4

www.sweetevestrawberry.co.uk

Email Hub-UK : info@hub-uk.com