I was going to post this earlier in the summer. However, as we all know, this was the chilliest summer on record. But I don't have much time before the behemoth that is Bestival so I'll put up this post. You never know...we might have an Indian summer.
You are throwing a barbie, it's pot luck, everybody brings chicken wings, sausages, burgers...but what to do about the vegetarians? It's not hard, here are some tips so that you are always veggie-ready and do not offend:
|Halloumi, pepper and Nasturtium salad|
|Aubergines halves, cross hatched and spread with light miso|
|Corn on the cob with compound butters (recipe for the best bbq corn on the cob in my book)|
|Grilled grapefruit with butter, a little bit 70s but still a winner|
|Grilled aubergine slices served with yoghurt, pine nuts and pomegranate seeds|
|Here I grilled entire strings of tomatoes on the vine, whole garlic, pepper slices and seasoned with pesto and balsamic.|
|Thai monkfish in banana leaf parcels with chilli, lemon grass, coconut cream|
|Halloumi wrapped in vine leaves|
6) Don't use the same bit of bbq grill for veggies as you do for your bloody dripping meat, you insensitive brutes. Keep a separate area and stick to it. Or have a whole separate barbecue grill.
|Star Ruby grapefruit, mozzarella, pink peppercorns and pistachios|
|Guacamole, mango salsa, tomato salsa, and tomatillo salsa|
|Cherry tomatoes, marigold petals, nasturtium leaves salad|
8) Make your barbecue smell nice by pushing some woody herb sprigs onto the coals: rosemary, thyme, oregano, lavender.
|Grilled pineapple with chilli syrup|
|Grilled nectarines dotted with butter and sweet herbs|
|Pitta breads on the fire with nettle pesto|
|Fresh corn taco with grilled tomatoes and tomatillo salsa|
|Lavash with fresh herbs such as dill, parsley, tarragon, chervil, coriander.|