Post by Paulinemom on Nov 4, 2006 14:32:53 GMT
Quorn sausages are all very well but when carnivores have a got a wealth of succulent choices on their paper plates, it only seems fair to give the same mouth-watering options to your vegetarian guests.
So lets get cookin......
A barbie wouldn’t be a barbie without a burger ....
Spicy beanburgers are packed with spinach, cannelloni beans and chilli – try slapping them on the coals…
Servings: 2
Level of difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Ingredients
1 tbsp vegetable oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 small hot red chillies, finely chopped
100g frozen chopped spinach, thawed
400g can cannellini beans
50g fresh white breadcrumbs
1 tsp ground cumin
1 tbsp Coriander, chopped
salt and pepper
burger buns, relish and salad, to serve
Method
1. Heat the oil in a small saucepan and cook the onion, garlic and chilli for 5 minutes until softened. Squeeze the excess moisture out of the spinach and place in a large bowl.
2. Mash the beans well and mix with the spinach, breadcrumbs, cumin and coriander. Add the fried onion mixture and stir well together.
3. Season to taste and shape into four round burgers. Grill or shallow fry for a few minutes on each side until crisp and golden. Serve in burger buns with relish and salad.
........
Skewers are the perfect finger food for your guests as they cluster around the barbecue.
If you’re using wooden brochette sticks, don’t forget to soak them in water beforehand to stop them catching.
Add a touch of colour to your barbecue with this recipe for marinated vegetable kebabs
Servings: 4
Level of difficulty: Easy
Preparation Time: 20 minutes, plus at least 1 hour marinating
Cooking Time: 15 minutes
Ingredients :
1 lemon grass stalk
4 coriander roots
1 red chilli
16 small button mushrooms
4 red peppers, cubed
16 Shallots, peeled
16 small new potatoes, par-boiled
4 tsp Soy Sauce
2 tsp oyster sauce
1 tsp ground turmeric
1 tsp ground cumin
freshly ground pepper
vegetable oil, for brushing
Method:
1. Peel the tough outer casing from the lemon grass. Finely chop the white bulbous part of the stalk, discarding the fibrous remainder.
2. In a pestle and mortar or electric blender, grind the lemon grass, coriander roots and chilli into a fine paste.
3. Place the mushrooms, red pepper, shallots and new potatoes in a large bowl. Add the lemon grass paste and mix well.
4. Mix in the soy sauce, oyster sauce, turmeric and cumin. Season with freshly ground pepper.
5. Set aside to marinate for at least 1 hour.
6. Thread the vegetables alternately onto bamboo skewers which have been soaked in cold water for 1 hour. Brush the vegetables with oil.
7. Cook the vegetable kebabs on a hot barbecue until tender, browning on all sides.
.....................
And last but not least, there’s the pudding. This Lemon Trifle, laced with Limoncello and lemon curd, is a simple finish to an outdoor meal. Add an extra splash of alcohol for a boozy affair.
Fresh Strawberries and cream make a light alternative or can be combined with the trifle for those who’ve still got room.
Level of difficulty: Easy
Preparation Time: 25 minutes, plus 2 hours cooling
Cooking Time: 10 minutes
Ingredients :
100g sponge fingers
100g orange curd, or lemon curd
3 tbsp Limoncello liqueur
500ml double cream
120g caster sugar
100ml lemon juice
To finish......
250ml whipping cream, or double cream
1 small orange
crystallised violets
Method:
1. Break the sponge fingers in half and spread them thickly with the orange or lemon curd. Put them in a glass or china dish and sprinkle the Limoncello liqueur over them.
2. Pour the 500ml of cream into a saucepan and add the sugar. Bring to the boil over a moderate heat, then turn down the heat and leave to simmer for a good 2-3 minutes.
3. Remove from the heat, stir in the lemon juice, then pour this mixture over the sponge fingers. They may bob about a bit in the lemon custard but just push them down and leave to cool. When the mixture has cooled, refrigerate for a couple of hours, or even overnight, until set.
4. To finish, whip the 250ml of cream until thick, but stop before it will stand in peaks. It should still be able to slide slowly from a spoon. Smooth the cream loosely over the trifle, then finely grate the orange zest over the top and add a few crystallised violets. Return briefly to the fridge until needed
So lets get cookin......
A barbie wouldn’t be a barbie without a burger ....
Spicy beanburgers are packed with spinach, cannelloni beans and chilli – try slapping them on the coals…
Servings: 2
Level of difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Ingredients
1 tbsp vegetable oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 small hot red chillies, finely chopped
100g frozen chopped spinach, thawed
400g can cannellini beans
50g fresh white breadcrumbs
1 tsp ground cumin
1 tbsp Coriander, chopped
salt and pepper
burger buns, relish and salad, to serve
Method
1. Heat the oil in a small saucepan and cook the onion, garlic and chilli for 5 minutes until softened. Squeeze the excess moisture out of the spinach and place in a large bowl.
2. Mash the beans well and mix with the spinach, breadcrumbs, cumin and coriander. Add the fried onion mixture and stir well together.
3. Season to taste and shape into four round burgers. Grill or shallow fry for a few minutes on each side until crisp and golden. Serve in burger buns with relish and salad.
........
Skewers are the perfect finger food for your guests as they cluster around the barbecue.
If you’re using wooden brochette sticks, don’t forget to soak them in water beforehand to stop them catching.
Add a touch of colour to your barbecue with this recipe for marinated vegetable kebabs
Servings: 4
Level of difficulty: Easy
Preparation Time: 20 minutes, plus at least 1 hour marinating
Cooking Time: 15 minutes
Ingredients :
1 lemon grass stalk
4 coriander roots
1 red chilli
16 small button mushrooms
4 red peppers, cubed
16 Shallots, peeled
16 small new potatoes, par-boiled
4 tsp Soy Sauce
2 tsp oyster sauce
1 tsp ground turmeric
1 tsp ground cumin
freshly ground pepper
vegetable oil, for brushing
Method:
1. Peel the tough outer casing from the lemon grass. Finely chop the white bulbous part of the stalk, discarding the fibrous remainder.
2. In a pestle and mortar or electric blender, grind the lemon grass, coriander roots and chilli into a fine paste.
3. Place the mushrooms, red pepper, shallots and new potatoes in a large bowl. Add the lemon grass paste and mix well.
4. Mix in the soy sauce, oyster sauce, turmeric and cumin. Season with freshly ground pepper.
5. Set aside to marinate for at least 1 hour.
6. Thread the vegetables alternately onto bamboo skewers which have been soaked in cold water for 1 hour. Brush the vegetables with oil.
7. Cook the vegetable kebabs on a hot barbecue until tender, browning on all sides.
.....................
And last but not least, there’s the pudding. This Lemon Trifle, laced with Limoncello and lemon curd, is a simple finish to an outdoor meal. Add an extra splash of alcohol for a boozy affair.
Fresh Strawberries and cream make a light alternative or can be combined with the trifle for those who’ve still got room.
Level of difficulty: Easy
Preparation Time: 25 minutes, plus 2 hours cooling
Cooking Time: 10 minutes
Ingredients :
100g sponge fingers
100g orange curd, or lemon curd
3 tbsp Limoncello liqueur
500ml double cream
120g caster sugar
100ml lemon juice
To finish......
250ml whipping cream, or double cream
1 small orange
crystallised violets
Method:
1. Break the sponge fingers in half and spread them thickly with the orange or lemon curd. Put them in a glass or china dish and sprinkle the Limoncello liqueur over them.
2. Pour the 500ml of cream into a saucepan and add the sugar. Bring to the boil over a moderate heat, then turn down the heat and leave to simmer for a good 2-3 minutes.
3. Remove from the heat, stir in the lemon juice, then pour this mixture over the sponge fingers. They may bob about a bit in the lemon custard but just push them down and leave to cool. When the mixture has cooled, refrigerate for a couple of hours, or even overnight, until set.
4. To finish, whip the 250ml of cream until thick, but stop before it will stand in peaks. It should still be able to slide slowly from a spoon. Smooth the cream loosely over the trifle, then finely grate the orange zest over the top and add a few crystallised violets. Return briefly to the fridge until needed