Recipes

Chunky Vegetable Barbecued Kebabs | Barbecue Garlic Rooster Wedges | Aubergine and Mozzarella Barbecued Sandwiches | Stuffed Mushrooms & Tomatoes | Mediterranean Pepper & Courgette Salad

Chunky Vegetable Barbecued Kebabs

Serves 4

  • 1 red pepper, deseeded
  • 1 yellow pepper, deseeded
  • 1 green pepper, deseeded
  • 1 small onion
  • 8 cherry tomatoes
  • 100g wild or button mushrooms

Seasoned oil:

  • 6tbsp olive oil
  • 1 garlic clove, crushed
  • ½ tsp mixed dried herbs or your own herbs from the garden.

Cut the peppers into 1 inch (2.5cm) pieces.  Peel the onion and cut it into wedges, leaving the root end just intact to help keep the wedges together.

Thread the peppers, onion wedges, tomatoes and mushrooms onto skewers alternating the colours of the peppers. If you are using wooden skewers, don’t forget to soak them first in water.

To make the seasoned oil, mix together the oil, garlic and herbs in a small bowl.  Brush the mixture liberally over the kebabs.

Barbecue or grill the kebabs for 10-15 minutes, brushing with more of the seasoned oil and turning the skewers frequently.

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Barbecue Garlic Rooster Wedges

Serves 4

  • 3 large Rooster baking potatoes, scrubbed
  • 4 tbsp olive oil
  • 2 garlic cloves, chopped
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh thyme
  • Freshly ground black pepper

Bring a large pan of water to the boil, add the potatoes and parboil them for 10 minutes.  Drain the potatoes, refresh under cold water and drain them again thoroughly.

Transfer the potatoes to a chopping board.  When the potatoes are cold enough to handle, cut them into thick wedges, but do not remove the skins.

Mix the crushed garlic and herbs with the oil.  Brush this mixture over the potatoes.  Barbecue or bake the potatoes for 10-15 minutes, brushing liberally with any of the remaining oil, until the potatoes are just tender.

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Aubergine and Mozzarella Barbecued Sandwiches

Serves 2

  • 1 large aubergine
  • 1 tbsp lemon juice
  • 3tbsp olive oil
  • 125g grated mozzarella cheese
  • 2 sun-dried tomatoes, chopped
  • Freshly ground black pepper

To serve:

  • Italian bread
  • Mixed salad leaves
  • Slices of tomato

Slice the aubergine into thin rounds.  Combine the lemon juice and olive oil in a bowl and season with pepper.

Brush the aubergine slices with the lemon juice and oil mixture and barbecue or grill for 2-3 minutes, without turning, until they are golden on one side.  Turn half of the aubergine slices over and sprinkle with cheese and chopped sundried tomatoes.

Place the remaining aubergine slices on top of the cheese and tomatoes, turning them.  Barbecue or grill for 1-2 minutes, then carefully turn the sandwich over and barbecue for 1-2 minutes.  Baste with the oil mixture.

Serve with Italian bread, mixed salad leaves and tomato.

Variation:  Try feta cheese instead of mozzarella.  A creamy goat’s cheese would be equally delicious.

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Stuffed Mushrooms & Tomatoes

For the tomatoes (makes 8):

  • 4 large tomatoes
  • 300g cooked rice
  • 8 scallions, chopped
  • 3 tbsp fresh mint
  • 2 tbsp fresh parsley
  • 3 tbsp pine nuts
  • 3 tbsp raisins
  • 2 tsp olive oil
  • Freshly ground black pepper

Cut the tomatoes in half, then scoop out the seeds and discard.  Stand the tomatoes upside down on kitchen paper for a few moments to allow the juices to drain out.  Turn the tomatoes the right way up and sprinkle the insides with freshly ground black pepper.

Mix together the rice, scallions, mint, parsley, pine nuts and raisins.  Spoon the mixture into the tomato cups.  Drizzle over a little olive oil, then barbecue or grill the tomatoes for about 10 minutes or until they are tender.

For the mushrooms (makes 8):

  • 8 open cap mushrooms
  • 4 scallions, chopped
  • 4 tsp olive oil
  • 100g wholemeal breadcrumbs
  • 1 tsp oregano
  • 100g feta cheese

Remove the stalks from the mushrooms and chop the stalks finely.  Saute the mushroom stalks and scallions in half the oil.

In a bowl, mix the breadcrumbs, mushroom stalks, scallions, and oregano.   Crumble in the feta and mix well.

Spoon the stuffing into the mushroom caps.  Drizzle the oil over the mushrooms.  Barbecue or grill for 8-10 minutes.

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Mediterranean Pepper & Courgette Salad

Serves 4

  • 2 red peppers, halved and deseeded
  • 2 yellow peppers, halved and deseeded
  • 3 tbsp extra virgin olive oil
  • 1 onion, cut into wedges
  • 2 large courgettes, sliced
  • 2 garlic cloves, sliced
  • 1 tbsp balsamic vinegar
  • 50g anchovy fillets, chopped
  • 25g pitted black olives, quartered
  • Fresh basil leaves

Place the pepper halves, cut side down, on a grill pan and cook until the skin blackens and chars.  Leave to cool slightly, then pop them into a plastic bag for about 10 minutes.

Peel away the skin from the peppers and discard.  Cut the flesh into thick strips.  Heat the oil in a large frying pan, add the onion and cook gently for 10 minutes or until softened.  Add the courgette slices, garlic and pepper strips to the pan and cook, stirring occasionally, for a further 10 minutes.

Add the vinegar, anchovies and olives to the pan.  Season to taste.  Mix well and leave to cool.  Reserve a few basil leaves for garnishing, then tear the remainder into small pieces.  Stir them into a salad.  Transfer the salad to a serving dish and garnish with a few whole basil leaves.