What a wonderful time of year. The spring lamb is just becoming available, asparagus is cheap, new season courgettes are slowly arriving. Apart from the wind, it’s been perfect barbecue weather. There’s nothing better than being outside grilling up a storm, you can cook anything on a barbecue, it’s not all sausages!
A favourite barbecue treat is scallops. Right now these are in season. Simply soak a bamboo skewer in water for a few minutes, (to stop it burning), then place the scallops on the skewer while threading some streaky bacon between them as you go. To make them cost effective you can also alternate between a scallop and a diced piece of white fish the same size. Stick with the seasonal theme and serve with some grilled asparagus. Finish with a few rocket leaves and olive oil and lemon juice for dressing.
Mini jacket potatoes are also great on the barbecue. Wrap them in foil with a little butter, pop them on the barbecue and close the hood, they’ll need about half an hour. When you need something to impress, try serving them stuffed with sour cream and sliced smoked salmon.
Vegetables can be grilled on the barbecue too, try some corn wrapped in foil with butter, some giant field mushrooms, some stuffed courgettes, the list goes on…
Here’s a little salad to make on the barbecue.
Summer BBQ ratatouille salad
- 2 red peppers
- 1 aubergine, sliced into rounds
- 2 sliced courgettes
- 1 sliced red onion
- 50 ml olive oil
- 400 gm mixed tomatoes, (use a mixture of cherry and truss, slice the larger ones, halve the smaller ones)
- A good handful of mixed salad leaves
- Balsamic vinegar to drizzle
- Toss the vegetables in the olive oil with a little salt and pepper.
- Grill the vegetables until tender on the grill side of the barbecue.
- Lay the grilled vegetables out on a platter.
- Toss the tomatoes with the vinegar and season well.
- Scatter them over the vegetables and top with the salad leaves.
Thanks to our Guest Blogger – Grant Dicker – Mint Dining Room
