BBQ sausage

Summer side-dishes

This week we are working on summer side-dishes, which will guarantee extra flavours for your summer cuisine. We have tried and tasted them all and we love them. They are great for both indoor and outdoor dining, and more importantly, they require a minimal cooking time. Forget the old recipes for potato salad and soggy coleslaw and thy these crackers.

Elote (Mexican Grilled Corn) (Serves 2-3)

Ingredients:
2 ears of corn, husked
2 tablespoons of mayonnaise
1 teaspoon freshly squeezed lime juice, or to taste
2 teaspoon chili powder, or to taste (leave some for garnishing)
Salt
freshly ground black pepper
2 tablespoons of melted butter
4 tablespoons of grated parmesan (leave some for garnishing)

Methods:

1. Combine all ingredients in a large mixing bowl and mix well until combined and slightly thickened, but leave out half of the chilli powder and parmesan as we need them for garnishing.
2. Rub ears of fresh corns with the mixture above and leave it to rest for couple of minutes.
3. Prepare the outdoor grill or griddle pan on medium heat then place ears of corns on the grilling rack. Turn them occasionally until cooked through, roughly about 10 minutes.
4. Garnish them with chilli and parmesan as you desire.

Tips: if the corn are too dry during the grill – then keep brushing the sauce over them. Great with steak, grilled chicken and kebabs.

 

Corn

Vitamin C booster – Fruit Salad (Serves 2-3)

Ingredients:
1 sweet red apple (chopped into small chunks)
1 sour green apple (chopped into small chunks)
200g. of chopped pineapple
4-5 small cherry tomatoes
2 Tablespoons of mayonnaise
2 Tablespoons of apple juice
2 teaspoons of caster sugar

Method:

Mix all the ingredients together until well combined and serve. Great with fried chicken, Scotch Eggs and haggis bon-bons.

Fruit Salad copy

BBQ Bacon Wrapped mushrooms

Ingredients:
4 rashers of Crombie’s Back Bacon
50-80 g. of Buna-Shimeji Mushrooms

Method:

  1. Place mushrooms on each rasher of Bacon and wrap them up tighly.
  2. Insert skewer to the bacon wrapped mushroom
  3. Grill them on BBQ (Recommend on the medium heat for 5-6 mins). You can also use the frying pan or the oven, but keep an eye on them as them will quickly burn.

Tips: No need for seasoning as there is saltiness in bacon.

Bacon wrapped

BBQ Marinated Aubergine (Garlic, butter and chilli)

Ingredients:
1 Purple Aubergine (should be able to slice 4-5 pieces)
1 tablespoon of olive oil
1 Crushed Garlic (1 clove)
2 tablespoons of melted butter
Salt and Black pepper
1 teaspoon of lime juice
Optional garnishing ingredients ( chilli, parmesan cheese and coriander)

Method:

  1. Mix butter, olive oil, garlic, salt and pepper together
  2. Cut aubergine lengthways and set aside
  3. Coat aubergine with the mix from the sauce in step 1
  4. Put back to the fridge for 15 mins
  5. Bring them to grill, at this stage we suggest to grill aubergine slowly to aviod a quick burn.
  6. Grill for 12-15 minutes untill it crisps outside and is tender inside.
  7. Garnish with parmesan, coriander and chilli as you desire.

Tips: You can notice the readiness of aubergine when you no longer see the white spongy texture.

Grilled Aubergine

 

 

 

 

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