Archive for March, 2011

March 27th, 2011

Stuffed Red Peppers with Feta and Herb for the barbecue


When done right, stuffed peppers look beautiful and with a couscous stuffing, they are very filling.

Stuffed Pepper 23rd St Stuffed Red Peppers with Feta and Herb for the barbecue

Ingredients (makes 4)
2 Red Peppers
100g of Couscous
150g of Feta Cheese chopped/crumbled
175ml of hot Vegetable Stock
2 cloves of Garlic, crushed
2 tablespoons of Fresh Chopped Coriander
1 tablespoon of chopped Fresh Chives
2 + 1/2 tablespoons Olive Oil
Juice of half a Lemon
Salt and Pepper to taste

Instructions
Place the couscous in a bowl and pour in the vegetable stock (make sure the stock is close to boiling hot). Cover with the bowl with cling film and leave to stand for 5 minutes or until the stock is absorbed. Add the herbs, lemon juice, garlic, feta, and one tablespoon of the olive oil. Add salt and pepper to taste.
Slice the two peppers in half, scooping out and discarding all the insides. Brush all over with the remaining tablespoon of Olive Oil. Place on the BBQ like an upside down bowl (over a medium heat) Cook for around 4-5 minutes and then take them off the barbecue.
Stuff the peppers with the couscous and, when full, wrap carefully in tin foil. Please the wrapped peppers back onto the barbecue, with the couscous side facing up. Cook for another 10 minutes until the pepper is tender.


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March 20th, 2011

Halloumi and Mushroom Skewers with Green Salsa

Skewers are so so simple. You can simply chop up any vegetables you have in your fridge at the time, brush in olive oil and thread onto a skewer to cook on the BBQ. However if you want to put a little more thought into it and prepare something that looks a little more special, then try this recipe.

5541920601 cf6f2f6e15 Halloumi and Mushroom Skewers with Green Salsa

For the skewers

Ingredients:
200-250g of halloumi cut into 1 inch cubes
200-250g of button mushrooms
Olive oil
Dried Oregano
Rosemary twigs (strip of the leaves apart from the tip)
12 wooden skewers, soaked for at least ½ an hour before cooking

Simply thread the halloumi and mushrooms onto the skewers and brush with olive oil. Sprinkle the oregano over each skewer and insert a sprig of rosemary into each end piece of mushroom/halloumi on the skewers.
Barbecue the skewers for 5-10 minutes until the mushrooms and halloumi are soft and brown.

For the green salsa

Ingredients:
2 cloves of garlic, peeled
2 tbsp drained capers
2 large handfuls of flat-leaf parsley
1 bunch basil chopped
1 bunch mint chopped
½ tablespoon Dijon mustard
3 tablespoons of white wine vinegar
100ml of olive oil
Sea salt and freshly ground black pepper to season

Place all the ingredients apart from the olive oil into a food processor and gently blend. Alternatively, finely chop all the dry ingredients and add the mustard and vinegar. At this point, gradually add the olive oil until you have the right consistency for salsa.

 

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March 12th, 2011

Mushrooms on the Barbecue

Mushrooms are great for BBQ cooking, and you’ll find the non-vegetarians wanting a piece of them too. The classic seasoning for mushrooms is garlic – so let’s start with some garlic and herb mushrooms:

BBQ Herb and Garlic Mushrooms
Ingredients:
3 Tablespoons of Olive Oil
3 Tablespoons of Lemon juice
2 cloves of crushed garlic
1 teaspoon of oregano
salt and pepper to taste
3 Handfuls of Button Mushrooms

Simply mix all the Olive Oil, Lemon Juice, Garlic, Oregano, Salt and Pepper together in a bowl. Add the button mushrooms and mix in gently with your hands until the mushrooms are completely covered.  Cover and store until the BBQ is ready for them.

When cooking you can ever string them on a wooden skewer (making sure to soak the skewers in water for at least 30 first) and place the skewer on the BBQ grill, rotating occasionally until the mushrooms are cooked. Or you could place the mushrooms on a BBQ hot plate to cook them (as button mushrooms may fall through the gaps in the grill.

Grilled Portabello Mushrooms Grilling Mushrooms on the Barbecue

And then the classic, and mouth-watering Portobello Mushroom Burger (remember those napkins for your BBQ, these tend to drip when you take a bite out of them).

Portobello Mushroom Burgers (serves 4):
Ingredients:
4 large Portobello mushrooms
2 tablespoons of balsamic vinegar
2 tablespoons olive oil 
1 teaspoon dried oregano
3 cloves of crushed garlic
Salt and pepper to taste
4 thick slices beefsteak tomato
4 ciabatta rolls, toasted
4 handfuls rocket

Mix together the balsamic vinegar, oil, oregano, garlic, salt and pepper in a bowl. Place the mushrooms in the bowl and turn until completely coated. Leave to stand for at least quarter of an hour – or for however long it takes you to get your barbeque to a good heat.

Grill for around 3 to 4 minutes on each side, while brushing with any left-over marinade at regular intervals. Prepare the ciabatta rolls, sliced in half with a slice of tomato and a handful of rocket, then place inside the cooked mushroom.

*optional additions; also great with a dollop of hummus and/or a couple of slices of grilled haloumi.

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March 5th, 2011

Charred Green Mango and Barbecued Watermelon

This is something I’ve not personally seen on a BBQ (but being from the UK, that’s not too surprising).

As a fruit lover, I’ll certainly be serving these two recipes as my next barbecue starts to die down and people are craving something sweet and or healthy.
 

First off is a recipe I spied in the magazine Taste, it is by Sean Armstrong and you can find it here:

Charred Green Mango with Minted Sugar

5501101911 fee89caebc m Charred Green Mango and Barbecued Watermelon

 

Secondly is plain and simple, Grilled Honey Watermelon:

Slice the watermelon into the classic “triangle” shape.
Rub a little honey into the red flesh.
Grill for around 1-3 minutes on each side, depending on how well done you like it.

 

5501731510 708d2ea172 Charred Green Mango and Barbecued Watermelon

Serve with a couple of kitchen towels/napkins as it can be a bit sticky.  

 

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