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This months NEW recipes -

August
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August

August is the perfect month to fire up the BBQ and make the most of the warm summer weather! This month's recipes are packed with delicious barbecue recipes that are bound to become favourites that are ideal for relaxed family meals, garden gatherings, and entertaining friends. From fresh seasonal sides to tasty grilled dishes, these recipes are designed to help you enjoy simple, flavour-packed food while making the most of those long, sunny evenings. So, gather everyone together, light the barbecue, and enjoy a fantastic month of alfresco dining!August is the perfect month to fire up the BBQ and make the most of the warm summer weather! This month's recipes are packed with delicious barbecue recipes that are bound to become favourites that are ideal for relaxed family meals, garden gatherings, and entertaining friends. From fresh seasonal sides to tasty grilled dishes, these recipes are designed to help you enjoy simple, flavour-packed food while making the most of those long, sunny evenings. So, gather everyone together, light the barbecue, and enjoy a fantastic month of alfresco dining!

2 pineapplebunburger
6 potato skewers
8 roasted-pineapple
7 turkey muffins
5 beef and spinach
3 rainbowslaw
1 fajitas
4 chargrilled brocolli

Barbecued chicken fajita skewers

Makes 6-8 skewers, kcal365, fibre8g

For the fajitas

  • 2 limes, plus wedges to serve

  • 1 tsp dried oregano

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • 1 tsp olive oil

  • 2 garlic cloves, crushed or finely grated

  • 4 chicken breasts

  • 3 mixed coloured peppers

  • 1 red onion

For the guacamole

  • 2 ripe avocados

  • 1 lime

  • 6 cherry tomatoes, halved

  • warmed tortillas

  • chopped coriander, soured cream or yogurt, plus chilli sauce for the grown-ups, to serve

  1. Make the marinade. In a large bowl, juice both the limes. Add the oregano, spices, olive oil and garlic, and mix together. Dice the chicken,

  2. Prepare the vegetables. Deseeding the peppers and halving the onion

  3. Make your skewers. Carefully thread alternate pieces of chicken, peppers and onion onto your skewers.

  4. When you've used up all the ingredients, set aside. Can be made several hours ahead and chilled until ready to cook.

  5. Prepare the guacamole. Stone and peel the avocados, then tip into a bowl with the other ingredients. mash everything together and tip into a serving dish.

  6. Cook the skewers. Heat a barbecue or griddle pan. Cook the skewers for 10-12 mins, turning, until they are cooked all the way through.

  7. Serve the skewers on heated tortillas with the guacamole, soured cream, chopped coriander, lime wedges on the side and chilli sauce for those who like a touch of spice.

 

https://www.bbcgoodfood.com/recipes/barbecued-chicken-fajita-skewers

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Pineapple Bun Burgers

Serves:4,  530 kcal, 2.5g Fibre

 

  • 1 lb. minced beef

  • 1 tbsp. Worcestershire sauce

  • Salt &pepper

  • 8 pineapple rings

  • 1 large red onion, sliced into rings

  • 4 slices cheese

  • 4 pieces romaine lettuce

  • 8 slices cooked bacon

 

  1. Heat grill to medium-high. In a large bowl, combine ground beef and Worcestershire and season with salt and pepper. Form into 4 patties.

  2. Grill patties, pineapple, and red onion until charred, 3 minutes per side. Top burger patties with cheese and cover grill to let melt, 1 minute.

  3. Top bottom pineapple buns with lettuce, burger patties, bacon, and grilled onions, then top with pineapple bun.

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Rainbow slaw with creamy lime and coriander dressing

Serves 4-6 as a side, kcal 228, fibre 3g

  • 150ml light mayonnaise

  • lime 1, zested and juiced

  • 1 tbsp cider vinegar

  • 1 small green chilli seeded and diced

  • 75g red cabbage very thinly sliced

  • 75 g white cabbage very thinly sliced

  • 2 carrots, julienned

  • 1 large red onion, diced

  • 4 celery  stalks, sliced

  • 5 radishes, thinly sliced

  • Large handful coriander, chopped

 

  1. For the dressing, mix the mayonnaise, lime, vinegar, chilli & seasoning in a small bowl with a whisk.

  2. Chop the veg and pour over the dressing.

  3. Mix and chill until needed.

 

https://www.olivemagazine.com/recipes/healthy/rainbow-slaw-with-creamy-lime-and-coriander-dressing/

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Chargrilled Tenderstem broccoli with sesame

Serves: 4 as a side, 113 kcal, 4.1 g Fibre

  • 100g Greek yogurt

  • 2 tbsp harissa

  • 1 tbsp toasted sesame oil

  • 1 tbsp soy sauce

  • 30g fresh root ginger, finely grated

  • 3 garlic cloves, crushed

  • 2 x 200g packs Tenderstem broccoli spears

  • 2 salad onions, finely sliced 

  • 2 tsp sesame seeds, toasted

 

  1. In a bowl, combine all the ingredients apart from the Tenderstem broccoli, salad onions and sesame seeds.

  2. Add the broccoli and toss gently to coat; season.

  3. Grill the broccoli in batches, sprinkling each batch with a little water to create some steam.

  4. Cook for 6-8 minutes, turning every so often, until tender and slightly charred in places. Arrange on a serving platter and scatter over the salad onions and sesame seeds to serve.

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Spinach and salad onion beef burgers

Serves: 6, 319 kcal ,7.8 g Fibre

If serving without the rolls and ketchup

228 kcal, 6.2 g Fibre

  • 250g Spinach

  • 400g Borlotti Beans, drained and rinsed

  • 450g Extra Lean British Beef Mince

  • 50g Bread Crumbs

  • Bunch salad onions, thinly sliced

  • 2 tsp cumin seeds

  • 1 egg, beaten

  • Splash of Tabasco

  • 3 rolls

  • 75g pack Pea Shoots

  • 2 tbsp tomato ketchup (optional)

 

  1. Place the spinach in a colander in the sink. Pour over a kettleful of boiling water to wilt the spinach. Drain well, squeezing out all the excess water then roughly chop.

  2. In a large bowl, roughly mash the borlotti beans with a fork, then add the wilted spinach, beef mince, breadcrumbs, salad onions, cumin seeds, beaten egg and a splash of Tabasco.

  3. Shape the mixture into 6 equal-sized burgers.

  4. Cook the burgers on bbq for 5-7 minutes on each side until golden brown and thoroughly cooked.

  5. Split the rolls in half and toast the cut surfaces until golden brown.

  6. Put a toasted roll half on each serving plate, top with a handful of the pea shoots, then a burger.

  7. Serve with small pots of ketchup on the side.

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Potato skewers with barbecued ketchup (V)

Serves: 8, 190 kcal, 3.2 g fibre

  • 1kg baby new potatoes, halved

  • 75ml olive oil

  • 10g pack bay leaves

  • 1 tsp sweet smoked paprika

  • 300g pack Red Tomatoes,

  • 1 large onion, quartered

  • 2 tbsp red wine vinegar

  • 1½ tsp cornflour 

 

  1. Boil the potatoes in a large pan of salted water for 8-10 minutes, until just tender. Drain and leave to cool slightly.

  2. Mix with 2 tbsp olive oil and season. Alternately thread the oiled potatoes and bay leaves (folding the leaves if they are large) onto 8-16 metal or wooden skewers. Set aside.

  3. Light or preheat the barbecue, griddle or grill to medium.

  4. Mix 1 tbsp of olive oil, the paprika and some seasoning together, then rub over the tomatoes and onion. Cook on the barbecue for 10 minutes, turning often, until softened and starting to colour.

  5. Place the tomatoes and onion into a food processor with the remaining 2 tbsp olive oil and the vinegar. Blend until smooth, then press through a sieve into a saucepan.

  6. Mix the cornflour with 1 tbsp cold water and stir into the tomato sauce. Warm over a low heat and bring to a simmer for 5 minutes, stirring often, until slightly reduced and thickened.

  7. Meanwhile, cook the potatoes on the barbecue for 10-15 minutes, turning often, until golden, tender and piping hot. Serve with the barbecued ketchup.
     

https://veganuary.com/recipes/potato-skewers-with-barbecued-ketchup/

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Turkey & avocado muffins

Serves: 4,421 kcal, 7.6 g Fibre

  • 400g pack British Turkey Breast & Thigh Mince

  • 2 tbsp spicy Tomato Chutney

  • 1 tbsp oil

  • 1 ripe Avocado

  • 1 tbsp low-fat mayonnaise

  • Pack 4 wholemeal muffins, toasted 

 

  1. Mix the turkey mince and the chutney together with your hands.

  2. Season and mould into 4 flat burgers, chill for 10 minutes.

  3. Heat the oil in a large frying pan and fry the burgers for 3-4 minutes each side until golden and cooked throughout.

  4. Meanwhile, mash the avocado flesh with the mayonnaise and season.

  5. Place a burger in each toasted muffin and top with the avocado. Serve with salad. 

https://www.housebeautiful.com/uk/lifestyle/recipes/a21245247/turkey-avocado-muffins-recipe/

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Roast whole pineapple with black pepper & rum (V)

Serves 5 – 6, kcal340, fibre4g

  • 100g light muscovado sugar

  • 1 tsp chilli flakes, plus extra to serve

  • Cracked black pepper

  • 1 pineapple, peeled, top leaves left on

  • 50g butter, cut into small pieces

For the rum cream

  • 160g can coconut cream

  • 2 tbsp white rum

  1. Heat oven to 180C/160C fan/gas 4. Mix the sugar, chilli and 1 tsp cracked pepper in a large roasting tin. Roll the pineapple in the sugar, leave it laying in the excess and dot the top with the pieces of butter. Don’t worry if they fall into the tin – they will all be used when basting.

  2. Roast the pineapple for 30 mins, basting every 10 mins with the buttery juices, until sticky and golden. Remove the dish from the oven and leave to cool slightly.

  3. While the pineapple is cooling, make the rum cream by whipping the coconut cream to soft peaks, then fold in the rum. Just before serving, baste the pineapple again, then bring to the table whole in the roasting tin, sprinkled with some extra chilli flakes. Carve into wedges or slices, and serve with any extra sauce from the tin and a large dollop of the cream.

 

https://www.bbcgoodfood.com/recipes/roast-whole-pineapple-black-pepper-rum

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