Friday, 20 May 2016

Recipes: National BBQ Week

National BBQ Week is 25-31 May. Celebrate with these great recipes

Cumin and Pomegranate Infused Beetroot, halloumi & courgette kebabs in lime & toasted cumin seed dressing (pictured above)

Serves: 2
Preparation time: 10 minutes
Cooking time: 10 minutes

You'll need
1 tsp cumin seeds
½ lime juiced
1tbsp olive oil
200g Halloumi, torn into bite sized chunks
4 Cumin & Pomegranate Infused Beetroot, cut into quarters
4 spring onions, cut into 3cm battens
1 small courgette, sliced into disks
4 kebab sticks

What to do
If using wooden kebab sticks, soak them in water before using so they don't burn on the bbq.

In a small frying pan, toast the cumin seeds for a minute or two until they become fragrant, take care not to burn them. Remove from the heat and stir in the lime juice and oil and season well.

Tip the veg and halloumi into a large bowl, pour over the dressing and combine well to coat. Thread the veg and cheese onto kebab sticks, reserving any dressing left in the bowl. Cook for 4-5 minutes on each side the BBQ or under the grill, until the cheese is browned and crisp on the outside and the veg is cooked.

Pour the reserved dressing onto a serving plate. Once cooked turn the kebabs on the serving plate to soak up the remaining dressing.

Asparagus, Mozzarella & Bacon Sliders


Serves: 6
Preparation time: 5 minutes
Cooking time: 15 minutes

You'll need
9 British asparagus spears, trimmed
2 tsp olive oil
Juice of ½ lemon
6 slices of streaky bacon
150g mozzarella, sliced and patted dry
6 small buns, halved

What to do
Heat the grill to high. Lay the asparagus spears on a large plate, drizzle with oil, a squeeze of lemon juice and season then shake the plate to roll the spears until they are well coated.

Grill the asparagus and bacon on both sides until golden and cooked. Return the asparagus to the oily plate and roll it in the dressing once more.

Toast the cut sides of the buns. Cut the asparagus spears in half to fit into the buns. Top one half of each bun with asparagus then a slice of mozzarella. Return to the grill to melt the cheese.

Cut the bacon to fit the buns then top each slider with a crisp piece of bacon and the top half of the bun.

BBQ Spiced Marmalade Glazed Pork Ribs with Fresh Radish Salad


Serves: 2
Preparation time: 10 minutes
Cooking time: 20 minutes

You'll need
for the ribs
6 tbsp Streamline thick cut orange marmalade
1 star anise
pinch dried chilli flakes
1 garlic clove, crushed
1 tbsp Worcestershire sauce
pinch of salt
8 pork spare ribs (depending on size)

for the salad
6 radishes
1 orange
2 tsp olive oil
2 tsp white wine vinegar
1 tsp dijon mustard
½ bag washed watercress
salt and black pepper

What to do
In a small saucepan, heat the Streamline marmalade, star anise, chilli, garlic and Worcestershire sauce, add a good pinch of salt and stir until everything is warm and combined. Discard the star anise. Use a pastry brush to paint the sauce all over the ribs.

BBQ the ribs for 20 minutes, turning and basting several times until the meat is cooked and the sauce is sticky.

While the ribs are cooking, slice the radishes then cut the skin and pith from the orange and slice into thin disks. Whisk together the oil, vinegar and mustard and seasoning. Put all the salad ingredients in a bowl and toss in the dressing. Serve with the sticky ribs.

Herby BBQ Shallots


Serves: 4
Preparation time: 10 minutes
Cooking time: 20-30 minutes

You'll need
20 medium sized shallots
4 cloves of garlic
20g thyme
100ml olive oil

What to do
Peel the shallots. Take a piece of tin foil A3 in size and fold in half.

Place the shallots, garlic and thyme on the foil and season with salt and pepper. Pour over the olive oil and close up all the sides of the foil.

Cook for 25-30 minutes on the edge of the BBQ grill turning once after 10-15 minutes.

Mexican-style Asparagus with Lime & Sour Cream Glaze


Serves: 2
Preparation time: 5 minutes
Cooking time: 5 minutes

You'll need
1 bunch British asparagus, trimmed
2 tsp oil
1 tbsp sour cream
½ lime
20g parmesan, finely grated
½ tsp chilli powder
½ tsp ground cumin

What to do
Brush the asparagus with oil and cook on the barbecue for 5 minutes, turning regularly. Meanwhile combine the sour cream and lime juice, and in a separate bowl combine the cheese and spices.

Once the asparagus is cooked, brush each with the sour cream mixture then sprinkle with the cheese and serve.

Add a little more or less spice to suit your taste.

Steak and Little Gem Chimchurri


Serves: 2
Preparation time: 5 minutes
Cooking time: 6 minutes

You'll need
25g pack parsley
15g pack oregano
1 clove garlic, roughly chopped
2 tbsp chilli oil
1 tbsp white wine vinegar
250g sirloin steak
2 Little Gem Lettuces, halved lengthways (285g)

What to do
Blend herbs, garlic, oil, vinegar and 2 tbsp water in a small food processor to a coarse paste, season. Use half to coat the steak.

Brush the Little Gems with a little oil. Heat a griddle on the BBQ, griddle the Little Gems cut side down for 1-2 minutes until just beginning to char. Set aside.

Cook the steak on the BBQ for 2-3 minutes each side, remove and allow to rest for a couple of minutes before cutting into slices.

Place the Little Gems on 2 serving plates, top with the steak and drizzle over the remaining Chimichurri herb mix and serve.

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