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Rosie x
Sunday, 31 May 2015
Friday, 22 May 2015
My Perfect Barbecue
It's getting to that time of year, when the evenings are getting longer, the weather is getting warmer and we're all realising that we can cook and enjoy the outdoors again. With this in mind, and in association with the Central England Co-Operative, I've come up with some delicious ideas that you can use to cook yourself a tasty meal to enjoy outdoors with a cheeky glass of wine (or two).
Beef Burgers:
500g Lean minced beef
1 medium red onion
¼ Red pepper
¼ Orange pepper
Bunch coriander
Salt and Pepper to season
30ml Double Cream
1. Finely chop the onion and the peppers.
2. Chop the coriander.
3. Place the mince, chopped onions, pepper and coriander into a large bowl.
4. Add the cream and season with salt and pepper.
5. Mix together thoroughly and shape into 6 burgers.
6. Chill for 10 minutes in the fridge.
7. Cook on the barbecue until thoroughly cooked through.
Sausage Wheel:
1 Pack of Cumberland Sausages
3 long metal skewers (or use wooden ones that you've soaked in water)
1. Untwist the individual sausages and distribute the meat evenly throughout the skin.
2. Roll gently into a spiral.
3. Skewer through from one side, through the centre and back through the other side, evenly using your three skewers.
4. Brush the surfaces with oil and barbecue until cooked through.
Chicken, Pepper & Red Onion Skewers
1 Chicken breast, cubed
1 Red onion
¼ Red pepper
¼ Orange pepper
1. Cut the top and bottom off the onion, then stand it on one of the flat edges.
2. Slice vertically through the onion into 6 wedges.
3. Cut the peppers into pieces the approximate size of your onion wedges.
4. Thread the pieces of chicken, onion and pepper alternately onto the skewers.
5. Brush with a little oil and barbecue until the chicken is cooked.
Pineapple Salsa:
175 Pineapple in natural juice
4 Spring onions
50g Red pepper
15ml Cider vinegar
15ml Dark brown sugar
60ml BBQ sauce
5mm Root Ginger.
1. Chop the pineapple, onions and pepper.
2. Grate the ginger.
3. Place all the ingredients into a saucepan and heat through for 10 minutes.
4. Serve hot or cold with your cooked burgers and sausage wheel.
Soured Cream Mint Dressing:
100ml Soured cream
15ml Concentrated mint sauce
1. Mix the soured cream and the mint sauce together thoroughly.
2. Serve with your cooked meats and salad.
I served my burgers in warmed pitta breads, which I spread with the soured cream mint dressing and stuffed with salad.
I was provided with vouchers from the Central England Co-Operative to purchase ingredients to make my BBQ meal.
Beef Burgers:
500g Lean minced beef
1 medium red onion
¼ Red pepper
¼ Orange pepper
Bunch coriander
Salt and Pepper to season
30ml Double Cream
1. Finely chop the onion and the peppers.
2. Chop the coriander.
3. Place the mince, chopped onions, pepper and coriander into a large bowl.
4. Add the cream and season with salt and pepper.
5. Mix together thoroughly and shape into 6 burgers.
6. Chill for 10 minutes in the fridge.
7. Cook on the barbecue until thoroughly cooked through.
Sausage Wheel:
1 Pack of Cumberland Sausages
3 long metal skewers (or use wooden ones that you've soaked in water)
1. Untwist the individual sausages and distribute the meat evenly throughout the skin.
2. Roll gently into a spiral.
3. Skewer through from one side, through the centre and back through the other side, evenly using your three skewers.
4. Brush the surfaces with oil and barbecue until cooked through.
Chicken, Pepper & Red Onion Skewers
1 Chicken breast, cubed
1 Red onion
¼ Red pepper
¼ Orange pepper
1. Cut the top and bottom off the onion, then stand it on one of the flat edges.
2. Slice vertically through the onion into 6 wedges.
3. Cut the peppers into pieces the approximate size of your onion wedges.
4. Thread the pieces of chicken, onion and pepper alternately onto the skewers.
5. Brush with a little oil and barbecue until the chicken is cooked.
Pineapple Salsa:
175 Pineapple in natural juice
4 Spring onions
50g Red pepper
15ml Cider vinegar
15ml Dark brown sugar
60ml BBQ sauce
5mm Root Ginger.
1. Chop the pineapple, onions and pepper.
2. Grate the ginger.
3. Place all the ingredients into a saucepan and heat through for 10 minutes.
4. Serve hot or cold with your cooked burgers and sausage wheel.
Soured Cream Mint Dressing:
100ml Soured cream
15ml Concentrated mint sauce
1. Mix the soured cream and the mint sauce together thoroughly.
2. Serve with your cooked meats and salad.
I served my burgers in warmed pitta breads, which I spread with the soured cream mint dressing and stuffed with salad.
I was provided with vouchers from the Central England Co-Operative to purchase ingredients to make my BBQ meal.
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