Barbecue Recipes

Thank you to Rona Cowls, Alison Latham and Helen Kestle for sharing some of their favourite barbecue recipes below. If you have a good recipe you’d like to share with members, please email it to us on crowlasludgvanwi@gmail.com and we’ll get it up on the website so all can see it.

Rona’s Cucumber and Celery Relish

If you were lucky enough to have a taste of this last night – or, even better, to buy a jar – then you’ll know how delicious it is!

relish

Ingredients
3 cucumbers cut into 1/4″ cubes
2 large onions, skinned and chopped
4 sticks celery, trimmed and diced
1 green pepper, deseeded and diced
2 level tsp salt
4 oz granulated sugar
3 level Tbsp mustard powder
5 level Tbsp plain flour
1 level tsp turmeric
1/2 pint cider vinegar

Method

  1. Place vegetables in a bowl with salt. Stir well. Leave to stand for 30 minutes. Drain.
  2. Mix sugar, mustard powder, flour, turmeric and vinegar to a loose paste.
  3. Put vegetables and spice mix in a preserving pan and cook over a medium heat for about 30 minutes, stirring frequently to avoid burning.
  4. Spoon into prepared jars and cover with vinegar-proof lids. Star in a dark place to prevent colour loss.

 

Alison’s Rosemary and Garlic Potatoes

A tasty side dish that can be cooked on the barbecue at the same time as your burgers.

grilled_rosemary_pots

Ingredients
1 medium potato per person
1 sprig rosemary
1-2 chopped cloves of garlic (1 clove per 3 or 4 potatoes)
Olive oil
Salt and pepper to taste

Method

  1. Wash and chop the potatoes into half-inch cubes, leaving the peel on. Rinse a couple of times to wash away as much starch as possible. Drain and well and place in a bowl.
  2. Finely chop the garlic and rosemary leaves and add to the potatoes. Add salt and pepper to taste.
  3. Add 1 Tbsp olive oil per 2 or 3 potatoes to the bowl and mix contents until the potatoes are evenly coated.
  4. Place the potatoes in a double layer of baking foil and seal by folding all the edges securely.
  5. Place on the barbecue for 15-20 minutes, turning occasionally. They are ready to enjoy when slightly browned and when they break open when you stick a fork in them.

Alison’s Barbecue Tip!
If you want a change to grilled vegetables and if you enjoy steamed veggies, prepare them to the desired size, then wrap and seal in baking foil with a small handful of ice cubes. Season with condiments of your choice. Simply place the package on your barbecue and your veggies will steam with your other barbecue items. The results will be delicious!


Helen’s Barbecued Chicken with Tarragon Butter

IF

Ingredients
4 skinless, boneless chicken breasts
Olive oil
Tarragon butter:
100g unsalted butter at room temperature
4-5 Tbsp chopped fresh tarragon
1 shallot, finely chopped
Salt and pepper to taste
Marinade:
1 1/2 Tbsp lemon juice
2 Tbsp water
1 tsp sugar
1 tsp salt
1/2 tsp fresh ground black pepper
3 Tbsp olive oil

Method

  1. To make the tarragon butter, mash the butter together with the tarragon, shallot and seasoning. Scrape it onto a piece of cling film and roll up into a tight log. Refrigerate.
  2. Whisk together all the marinade ingredients.
  3. Slice the chicken breasts lengthwise to make 8 portions. Place in a dish with the marinade and leave for at least 30 minutes.
  4. When you’re ready to barbecue, drain the chicken and dispose of the marinade. Put the chicken on the barbecue and cook for about 5-6 minutes per side, until it’s nicely striped with grill marks and is no longer translucent.
  5. Serve with slices of the tarragon butter.

Ludgvan Horticultural Show recipe

cake-batterThis year’s Ludgvan Annual Horticultural Show will be held at the Community Centre on Saturday 2nd August.

Some of you have expressed interest in the recipe for this year’s show, which is for a Banoffee Cake, so we’re providing it here for you:

Banoffee Cake

75g butter, softened
25g caster sugar
1 large egg
397g Nestle Carnation Caramel
225g plain flour
2 tsp baking powder
3 ripe bananas, mashed
50g Cook’s Ingredients dark chocolate chunks

Preheat oven to 180c (fan oven 160c). Grease and line a 1kg loaf tin. Beat butter and sugar together until pale and fluffy, then add the egg followed by the caramel. Mix flour and baking powder together and gradually fold into caramel mixture. Fold in the banana and ¾ of the chocolate chunks. Bake for 1 hour, covering loosely with foil for the last 15 minutes if it gets too dark. The cake is cooked if a skewer inserted into the centre comes out clean. Allow to cool slighty before removing from the tin.

Happy baking!

Menu of the Week

If you don’t often take a look around the NFWI website, you might be interested to know that every week a new ‘Menu of the Week’ is published!

chick-pea-burgerWIE-Trad-Favourites-cropped-and-CompressedThis week, it’s an antipasti starter, chickpea burgers with salsa for a main course and American chocolate pie for dessert. In addition, there’s a good index of all the recipes that have been published in the past, conveniently sorted by course.

I like the sound of those chickpea burgers!

Have a look around and see if there’s anything there that strikes your fancy.