What to have with your meat!
To go alongside, and afterwards!
We love the meat part of a bbq, the smells, the glaze, the sticky bits left over all add to the experience. Often we are left a little stumped on what to have alongside. So we have found some recipes that we would like to share with you. These come courtesy of various sources, and we have mentioned where from at the end of each recipe.
1 savoy cabbage (or chinese cabbage works well too)
1-2 onions finely sliced
1 green pepper deseeded and finely sliced
1 jalapeno chilli, deseeded and finely sliced
1 large green apple, skin on, but cored and finely sliced
1 handful each of fresh coriander and mint, finely chopped
100ml plain yogurt (fat free works great)
Finely grated zest and juice of 2 limes
Salt and sugar to taste
Put cabbage, onions, pepper, apple, chilli ad herbs into a bowl and mix with hands. (Watch that chilli!!)
Mix yogurt, lime juice and zest, add salt and sugar to taste
Pour over veg mix and chill in fridge until ready.
(The dressing is meant to be a light coverage, but you may need some more if you’ve a lot of veg.)
Recipe from Sarah Melleresh, Let’s Cook, Netherfield, Abernethy, PERTH
Barbecued Pineapple (part of your 5 a day! :D)
1 fresh pineapple
4 tablespoons rum
4 tablespoons soft brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Peel the pineapple and, leaving it whole, cut out the centre core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together rum, brown sugar, cinnamon, ginger, nutmeg and cloves. Pour over the pineapple, cover, chill for 1 hour, or overnight.
Preheat barbecue for high heat.
Cook pineapple rings on cooking grate over hot coals hot for 15 minutes, turning once, or until outside is dry and chargrilled. Serve with remaining marinade.
If you’re having a barbecue party, this is the perfect pudding to start the night before. Marinate the pineapple overnight, and then all that’s left to do is barbecue! Serve with a variety of accompaniments, such as vanilla ice cream, Greek yoghurt or Madeira cake.
Recipe from BBC Good Food.
6 corn on the cobs, with husks intact
4 tablespoons Mayonnaise
extra virgin olive oil
1 teaspoon smoked paprika or cayenne pepper
90g mild, hard cheese, such as Parmesan,
Soak the corn (husks and all) in cold water for at least 30 minutes – if you can’t find cobs with the husks intact, you don’t need to do this. Meanwhile, place the mayo into a bowl with a drizzle of extra virgin olive oil, the zest from the limes and the juice from 1. Mix well, taste and add a squeeze more juice, if needed. Spread the mayo onto a plate, then dust with the paprika or cayenne pepper and put to one side. Grate the cheese onto another large plate, then set aside also.
Preheat a griddle pan over a high heat. Add the corn and griddle for 12 to 15 minutes, or until the husks are black and charred all over, turning occasionally – the husks will help to steam the corn until tender.
Peel back the husks, keeping them intact at the base, then roll each cob into the lime-spiked mayo, before rolling into the cheese. Shake off any excess and get stuck in.
Recipe from the mighty Jamie Oliver.