A few barbecue recipes to counteract the grilling exam period
Fast approaching are those few precious days when the weather bursts into golden haze and revision is impossible. Better go and buy a disposable BBQ. Here are a few recipes that will make procrastinating worthwhile, better yet, finish your exams and celebrate with food.
Cheddar burger fondants
Recipe adapted from BBC Food website
450g/1lb minced beef
2 cloves garlic, finely chopped
1 tbsp mustard
110g/4oz strong cheddar, grated
1 tbsp chopped fresh chives
1 tbsp coarsely ground black pepper
4 slices of crispy cooked streaky bacon
1 baby gem lettuce
2 tomatoes, sliced
1 small red onion, sliced into rings
4 burger buns
Mix the beef with the garlic and mustard. Mix the cheese with the chives and set aside. Divide the beef into four and form into burger shapes. Make a deep indentation into each of the burgers and place a spoonful of cheese into the indentation. Shape the beef around the cheese until it is totally sealed. Sprinkle a little pepper over each burger and place in the fridge until ready to cook.
Cook the burgers on a BBQ, in a pan or under the grill for 4 minutes each side for rare, 6 minutes for medium and 8-9 minutes for well done. Toast the burger buns on the cut-side. Load the buns with the burger, top with the bacon, tomatoes, lettuce and sliced onion.
Grilled sweetcorn with nutmeg butter
4 corn on the cob
1 tsp ground nutmeg
Salt and pepper
Mash the butter, nutmeg and seasoning and spread equal amounts on each cob. Wrap in foil then grill, BBQ or bake at 180°C for 30-35 minutes.
Apple and walnut coleslaw
100 g walnuts
200 g white cabbage, finely shredded
1 large carrot, grated
50 g sultanas
2 tbsp mayonnaise
150 g plain low-fat yogurt
2 apples, chopped finely
3 tbsp chopped parsley
Bake the walnuts on a roasting tray for 5-10 minutes at 190°C. Mix together the cabbage, carrot, sultanas, apple and walnuts in a large bowl. Stir the mayonnaise and yogurt together and season with salt and pepper to taste. Stir this dressing into the cabbage mixture and toss to coat all the ingredients. Top with the parsley.
Recipe adapted from BBC Food
1 pineapple, cut lengthways
4 tbsp soft brown sugar
4 tbsps of rum
Cinnamon, to dust
Slice the pineapple into eight pieces lengthways. Wrap them in pieces of foil big enough to cover two pieces, sprinkling over the brown sugar and rum before roasting at 225°C or BBQ for 10-15 minutes. Once cooked, dust with cinnamon.