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Top five BBQ tips

1. Freeze any leftover BBQ vegetables by putting it flat in a freezer bag to stop it sticking together in a block. You can then take as much as you need – a handful mixed with some egg makes a fantastic omelette
2. Mix leftover meat and vegetables with some cheese and salad in tortillas the next day to make fajita style wraps. Chicken thighs are particularly great for this
3. Most BBQ left overs can be mixed with quinoa or cous cous. Adding feta, chopped salad leaves and a simple vinaigrette will make a great tasting salad
4. Break up lamb kebabs or burgers, mix with chopped tomato, chilli, garlic and put on top of flat bread. Bake for around 10 minutes to make a Turkish style ‘Lahmacun’ pizza
5. Mix a little tomato puree with left over vegetables on top of some rolled out shop bought puff pastry, season well and bake until the edges of the pastry are golden for a vegan vegetable pizza style pastry

Making the most out of charcoal when you’ve finished cooking (using a lid):
1. While you’re enjoying eating your BBQ food put a camembert in to bake (away from direct flame). If you have them add some smoking wood chips to give a unique smoky flavour
2. For a sweet treat, wrap peaches or nectarines in foil and cook directly on the coals for up to an hour turning occasionally and serve with vanilla ice cream. If you want to create more of a smoky flavour, you can cut the fruit in half, remove the stone and char directly on the grill
3. Cut the top off a bulb of garlic and put it in a small BBQ safe dish/tray with a pinch of salt and oil, add a few wood chips and leave to slowly smoke for an hour or so. When finished, let cool and squeeze the softened garlic out to use in sauces, salads, soups or anything you fancy
4. Chop onions or shallots in half leaving the skins on, put them on the grill cut side down and cook for about half an hour until dark and softened. Blend and mix with a homemade or shop bought mayo for a smokey sweet twist
5. If you have rosemary growing in the garden or have any left over, add it to the coals for any of the above to give a lovely rosemary smoky flavour

For readers looking for recipe inspiration, Waitrose.com has an array of ideas including Black Bean and Sweetcorn SaladPotato Skewers with BBQ KetchupWhisky Glazed Steak Tortilla Wraps and Piri Piri Sardines with Lemon & Fennel Salad.

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Suzi

Suzi

Editor in chief Suzi Dixon studied at Bournemouth university, went away for a while to work at The Daily Telegraph, then moved back to the sunny South coast for a quiet (er) life. Bournemouth News & Info is her website and she is assisted by the fabulous Fred From France in all things geeky and technical. Hire us to make your website, too, if you like.

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