Real Food: Salads and Barbecues

Real Food: Salads and Barbecues

Carolyn Humphries

Language: English

Pages: 112

ISBN: 0572027656

Format: PDF / Kindle (mobi) / ePub

With its variety of flavours and delicious recipes from around the world - for both meat-eaters and vegetarians - there's something for everyone in this new book! Exciting recipes combine simplicity with style, using exotic marinades and diverse ingredients (but all easy to buy from the supermarket) to create delicious barbecue meals. Not only that, but there's a stunning collection of salads to serve either with the barbecue, on their own, or with other summer meals. Ideal for any occasion - summer entertaining or family meals, inside or out - this inspiring selection of recipes is perfect for any summer - sunny and dry or rainy and cold! - so they'll buy it whatever the weather.

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Add a good grinding of pepper. Wrap up in the leaves, then foil, to form secure parcels. 4 Cook over hot coals on the barbecue or under a grill (broiler) preheated to high, for 25 minutes, turning once after 15 minutes. Unwrap, lift the green parcels on to serving plates and garnish with wedges of lemon. Preparation time: 15 minutes Cooking time: 25 minutes Vegetarian Dishes Vegetable dishes are particularly suitable for summer eating, inside or out, and barbecues can be heavy going if

in the sausages, one at a time, then roll in the flour to coat. Chill for at least 1 hour, or until ready to cook. 5 Barbecue or grill (broil) the sausages for 10 minutes, turning frequently, until golden brown all over. Preparation time: 15 minutes plus 1 hour chilling Cooking time: 10 minutes Vegetable satay Serves 4 1 small swede (rutabaga), cut into bite-sized chunks 8 waxy baby new potatoes, scrubbed 2 large carrots, cut into bite-sized chunks 2 large courgettes (zucchini), cut

seeded and finely chopped 1 red chilli, seeded and finely chopped Salt and freshly ground black pepper 1 Remove the husks and trim the corn cobs. Add to a pan of boiling water, cover and simmer for 15 minutes. Drain well. 2 Meanwhile, beat the butter and chopped chillies together, seasoning with salt and pepper. 3 Lightly brush the chilli butter over the corn cobs and barbecue or grill (broil) for about 15 minutes, turning frequently, until tender. Serve hot, topped with any remaining

foods for at least 2 hours, preferably longer. Preparation time: 15 minutes Marinating time: 2 hours Caribbean marinade Use this marinade for chicken or sweet vegetables. Makes about 450 ml/¾ pt/2 cups 400 g/14 oz/1 large can of passion fruit or mango 120 ml/4 fl oz/½ cup orange juice 3 garlic cloves, crushed 30 ml/2 tbsp dark rum 30 ml/2 tbsp black treacle (molasses) 60 ml/4 tbsp lime juice 5 ml/1 tsp Tabasco sauce 2.5 ml/½ tsp ground coriander (cilantro) 2.5 ml/½ tsp ground

long-handled utensils make life easier when you are cooking over hot coals. You do need special fuel. Most people find briquettes of compressed charcoal are the best choice. They burn more slowly and at a higher temperature than lump charcoal, although this can light more quickly and so is useful for starting the barbecue. The following lists contain everything you need to make barbecuing simple and safe. For the fire Charcoal or briquettes; firelighters, tapers, matches Heavy-duty foil to

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