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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.
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
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 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 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.
- 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.
- 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 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 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.
- 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.
Serves
4
www.pinkladyapples.co.uk
LAMB KEBABS
 Oriental
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 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 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.
- 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
 Tiffany
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’ 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 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 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 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.
- 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 Dressing –
spice up your plate with this tasty bulgur wheat salad,
great served with great 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
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 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 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.
- 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
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 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
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
Published
10 May 2011
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