Rhiwbina Living Issue 55

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BBQ Bliss There's nothing better than dining al-fresco so make the most of the late summer sunshine with these delicious barbeque recipes Ultimate Beef Burger 450g ground beef 2 cloves garlic, finely chopped 30g onion chopped 1 egg, beaten 1 tbsp barbecue sauce 1 tsp salt 1 tsp pepper ☐ In a large bowl, mix all ingredients together well until they are blended. ☐ Get your barbeque on the go. While that's firing up, form 4 round burgers patties with the mixture. ☐ Grill the patties for around 12-14 minutes, turning once during the cooking. Do not squash the burger with your spatula as it will force out the fat that it needs to cook. ☐ About a minute or two before the burgers are cooked, brush them with the barbeque sauce and continue to cook until the sauce starts to thicken up. ☐ Remove the patties from grill and serve on prepared buns with any toppings of your choice. 42 Quick-andeasy Tomato Relish 1kg diced, ripe on-the-vine plum tomatoes 2 diced red onions 150ml extra virgin olive oil 2 grated garlic cloves 3 tbsp small capers 3 tbsp chopped parsley 1 tbsp balsamic vinegar ☐ In a mixing bowl, toss together 1kg diced, ripe on-the-vine plum tomatoes, 2 diced red onions, 150ml extra virgin olive oil and 2 tsp flaky sea salt. Tip onto a baking tray and place under a hot grill for 5-10 mins or until charred. ☐ Tip the mixture back into the bowl. Stir in 2 grated garlic cloves and 3 tbsp small capers and leave to cool for 10 mins. ☐ Stir in 3 tbsp chopped parsley and 1 tbsp balsamic vinegar. ☐ Place in the fridge until cool and serve when you are ready. Grilled halloumi with fig jam 400g fresh figs 4 dried figs, roughly chopped 2 x 250g blocks halloumi olive oil for drizzling 1 star anise 125g caster sugar juice of 1 lemon a few fresh basil sprigs 2 tbsp runny honey ☐ Set 4 fresh figs aside, then roughly chop the remaining figs. Put the chopped figs in a pan with the dried figs, star anise, caster sugar, lemon juice and 75ml water. Pick the basil leaves and place to one side. Add the stalks to the pan and bring to the boil. Reduce the heat and simmer the mixture for 20-25 minutes, stirring occasionally, until it is dark and thick. Remove the basil stalks, adjust the seasoning to taste and season with lemon juice and the sugar. Keep the figs warm. ☐ Set your grill to high. Score the blocks of halloumi in a criss-cross pattern, roughly 2cm deep. Drizzle the halloumi with olive oil and place on a baking tray under the hot grill until they are browned. This should take between 6-8 minutes. ☐ Cut the remaining figs into wedges. Put a few spoonfuls of the jam onto a serving platter and then top with the halloumi as soon as it’s ready. ☐ Drizzle the plate with honey and serve with the chopped fresh figs and the basil leaves that you set to one side earlier.
Marinated pork kebabs 500g pork shoulder diced 200ml natural yoghurt 1 tsp cayenne chilli pepper 2 chillis, finely chopped 1/2 lemon (or lime) juice and zest 3 garlic cloves crushed salt and pepper fresh coriander, chopped fresh mint, chopped 1 or 2 green peppers, cut into large chunks wooden skewers, soaked in water for at least 15 minutes food ☐ Place the diced pork into a bowl along with the lemon, garlic, chilli and herbs. ☐ Mix in the natural yoghurt and cayenne pepper; add salt and pepper to taste. ☐ Cover and place in the fridge for 2 - 3 hours to marinate. ☐ When ready to cook, remove the skewers from the water and place the pork and green pepper on them. ☐ Cook under medium grill for 15 - 20 mins or place on barbeque. Grilled salmon 4 salmon fillets, skin on olive oil for cooking lemon to garnish For the marinade 85ml soy sauce 2 tsbp lemon juice 3 tsbp honey 2 tsbp olive oil 2 minced garlic cloves ☐ Place the soy sauce, lemon juice, honey, olive oil, and minced garlic into a ziplock bag. Mix the contents of the bag to blend together. ☐ Add the salmon to the bag and cover with the marinade. Leave the salmon in the bag and put in fridge for 24 hours. Repeat the process with the remaining salmon fillets. ☐ Remove salmon from fridge 30 minutes prior to cooking, allowing the marinade to drain away. ☐ Grill salmon skin-side up until golden brown (around 3-5 minutes). Then grill other side, adding left-over marinade. 43
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Rhiwbina Living Issue 55

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