Serves 6
Per serving 230 kcals
Preparation time 10 minutes
Cooking time 10 minutes
Ingredients:
1 medium pineapple
3 bananas
3 firm peaches
3 firm pears
12 large strawberries
icing sugar for dusting
virtually fat-free fromage frais to serve
FOR THE SYRUP:
150ml (1/4 pint) Marsala wine
115g (4 oz) sugar
150ml (1/4 pint) water
1 stick cinnamon
Method:
1. Place all the syrup ingredients in a small saucepan and bring to the boil. Pour into a large bowl.
2. Prepare the fruit: peel the pineapple and cut into thick pieces. Peel and slice the bananas lengthways. Cut the peaches and pears in half and remove the stones and cores. Hull the strawberries.
3. Place all the fruit on a hot barbecue and turn regularly until slightly softened.
4. Dust lightly with icing sugar and place in the bowl containing the cinnamon syrup. Serve hot with fromage frais.
Sunday, 18 May 2008
Baby vegetable kebabs
Serves 4
Per serving 62 kcals
Preparation time 20 minutes
Cooking time 10 minutes
Ingredients:
8 shallots, peeled
4 baby aubergines
4 baby courgettes
8 patty pan squash
8 cherry tomatoes
8 small chestnut mushrooms
FOR THE PESTO:
1 vegetable stock cube
2 good bunches of fresh basil
1 garlic clove, crushed
1 tablespoon peeled cooked chestnuts, finely chopped
2 teaspoons freshly grated Parmesan cheese
salt and freshly ground black pepper
Method:
1. Cut the shallots into chunky wedges, the aubergines and courgettes into thick slices and the patty pan squash in half.
2. Thread all the vegetables onto wooden skewers and place in a large, shallow dish. Season well with salt and black pepper.
3. Make the pesto: dissolve the stock cube in 150 ml (1/4 pint) boiling water. Place the basil leaves in a food processor or blender, add the remaining ingredients and blend until smooth. Season to taste with salt and black pepper and scrape out into a bowl.
4. Using a pastry brush, lightly brush the vegetables with the pesto, taking care to coat all sides.
5. Cook over a hot barbecue or under a preheated hot grill for 4-5 minutes on each side or until lightly charred but still crisp.
6. Brush again with the remaining pesto and serve with crusty bread and assorted salads.
Per serving 62 kcals
Preparation time 20 minutes
Cooking time 10 minutes
Ingredients:
8 shallots, peeled
4 baby aubergines
4 baby courgettes
8 patty pan squash
8 cherry tomatoes
8 small chestnut mushrooms
FOR THE PESTO:
1 vegetable stock cube
2 good bunches of fresh basil
1 garlic clove, crushed
1 tablespoon peeled cooked chestnuts, finely chopped
2 teaspoons freshly grated Parmesan cheese
salt and freshly ground black pepper
Method:
1. Cut the shallots into chunky wedges, the aubergines and courgettes into thick slices and the patty pan squash in half.
2. Thread all the vegetables onto wooden skewers and place in a large, shallow dish. Season well with salt and black pepper.
3. Make the pesto: dissolve the stock cube in 150 ml (1/4 pint) boiling water. Place the basil leaves in a food processor or blender, add the remaining ingredients and blend until smooth. Season to taste with salt and black pepper and scrape out into a bowl.
4. Using a pastry brush, lightly brush the vegetables with the pesto, taking care to coat all sides.
5. Cook over a hot barbecue or under a preheated hot grill for 4-5 minutes on each side or until lightly charred but still crisp.
6. Brush again with the remaining pesto and serve with crusty bread and assorted salads.
Mixed fish kebabs
Serves 4
Per serving 208 kcals
Preparation time 15 minutes plus marinating time
Cooking time 10-15 minutes
Ingredients:
225 g (8 oz) cod fillet, skinned and cut into chunks
225 g (8 oz) salmon steak, skinned and cut into chunks
1 red onion, peeled and cut into 8 pieces 1 green pepper, seeded and cut into 12 chunks
grated zest and juice of 2 limes
1 tablespoon soy sauce
1 tablespoon white wine vinegar
150ml (1/4 pint) dry white wine
salt and freshly ground black pepper
Method:
1. Thread alternate pieces of cod, salmon, red onion and green pepper on to 4 long or 8 short kebab skewers and place them in a shallow dish.
2. Mix together the lime zest and juice, soy sauce, vinegar, wine and seasoning. Pour over the kebabs.
3. Cover the kebabs and leave to marinate in the refrigerator or a cool place for 1 hour, turning them once and brushing with the remaining marinade.
4. Cook the kebabs over the hot coals on a barbecue or under a preheated hot grill, turning frequently, until cooked through. Serve hot.
Per serving 208 kcals
Preparation time 15 minutes plus marinating time
Cooking time 10-15 minutes
Ingredients:
225 g (8 oz) cod fillet, skinned and cut into chunks
225 g (8 oz) salmon steak, skinned and cut into chunks
1 red onion, peeled and cut into 8 pieces 1 green pepper, seeded and cut into 12 chunks
grated zest and juice of 2 limes
1 tablespoon soy sauce
1 tablespoon white wine vinegar
150ml (1/4 pint) dry white wine
salt and freshly ground black pepper
Method:
1. Thread alternate pieces of cod, salmon, red onion and green pepper on to 4 long or 8 short kebab skewers and place them in a shallow dish.
2. Mix together the lime zest and juice, soy sauce, vinegar, wine and seasoning. Pour over the kebabs.
3. Cover the kebabs and leave to marinate in the refrigerator or a cool place for 1 hour, turning them once and brushing with the remaining marinade.
4. Cook the kebabs over the hot coals on a barbecue or under a preheated hot grill, turning frequently, until cooked through. Serve hot.
Lamb burgers with mint salsa
Serves 4
Per serving 344 kcals
Preparation time 15 minutes plus standing and chilling time
Cooking time 10 minutes
Ingredients:
175g (6 oz) bulgar wheat
350g (12 oz) lean minced lamb
6 spring onions, finely chopped
1 tablespoon chopped fresh parsley
1 teaspoon vegetable bouillon powder
1 teaspoon ground cumin
salt and freshly ground black pepper
FOR THE MINT SALSA:
6 spring onions, finely chopped
1 green pepper, seeded and diced
1 small courgette, diced
1 small green chilli, seeded and finely chopped
1 tablespoon chopped fresh mint
grated zest and juice of 1 lime
Method:
1. Place the bulgar wheat in a mixing bowl and cover with boiling water. Allow to stand for 20 minutes until the grains have softened and swelled.
2. Drain well and mix together with the minced lamb, spring onions, herbs, bouillon powder and cumin. Season well with salt and black pepper and mix until fully combined.
3. Divide the mixture into 4 portions and form each one into a burger shape, about 1 cm (1/2 in) thick. Cover and chill in the refrigerator for 20 minutes.
4. Cook the burgers on a hot barbecue or under a preheated hot grill or in a ridged griddle pan for 5 minutes on each side.
5. Meanwhile, combine the salsa ingredients in a small bowl and season to taste. Serve with the hot burgers, a mixed salad and 115 g (4 oz) dry-roasted new potatoes per person.
Per serving 344 kcals
Preparation time 15 minutes plus standing and chilling time
Cooking time 10 minutes
Ingredients:
175g (6 oz) bulgar wheat
350g (12 oz) lean minced lamb
6 spring onions, finely chopped
1 tablespoon chopped fresh parsley
1 teaspoon vegetable bouillon powder
1 teaspoon ground cumin
salt and freshly ground black pepper
FOR THE MINT SALSA:
6 spring onions, finely chopped
1 green pepper, seeded and diced
1 small courgette, diced
1 small green chilli, seeded and finely chopped
1 tablespoon chopped fresh mint
grated zest and juice of 1 lime
Method:
1. Place the bulgar wheat in a mixing bowl and cover with boiling water. Allow to stand for 20 minutes until the grains have softened and swelled.
2. Drain well and mix together with the minced lamb, spring onions, herbs, bouillon powder and cumin. Season well with salt and black pepper and mix until fully combined.
3. Divide the mixture into 4 portions and form each one into a burger shape, about 1 cm (1/2 in) thick. Cover and chill in the refrigerator for 20 minutes.
4. Cook the burgers on a hot barbecue or under a preheated hot grill or in a ridged griddle pan for 5 minutes on each side.
5. Meanwhile, combine the salsa ingredients in a small bowl and season to taste. Serve with the hot burgers, a mixed salad and 115 g (4 oz) dry-roasted new potatoes per person.
Turkey and mushroom burgers
Makes 4
Per burger 273 kcals
Preparation time 20 minutes
Cooking time 20-25 minutes
Ingredients:
450 g (1 Ib) extra lean minced turkey
1 medium red onion, finely chopped
2 garlic cloves, crushed
225 g (8 oz) chestnut mushrooms, finely chopped
1 tablespoon tandoori curry powder
2 teaspoons vegetable bouillon powder
1 tablespoon chopped mixed fresh herbs, e.g. parsley, chives, oregano
50 g (2 oz) fresh breadcrumbs
freshly ground black pepper
Method:
1. In a large mixing bowl, combine the turkey, red onion, garlic and mushrooms, working the mixture with 2 forks to break it up. Sprinkle with the tandoori and bouillon powders and stir well.
2. Add the herbs and breadcrumbs and season with plenty of black pepper. Mix well, using your hands, and form into 4 burger shapes. Flatten each burger slightly and then set aside.
3. Cook the burgers over the hot coals on a barbecue or place under a preheated grill for 10 minutes each side. To make sure the burgers are cooked, pull one apart to check that is fully cooked. If in doubt, return to the barbecue or grill for a little while longer.
Per burger 273 kcals
Preparation time 20 minutes
Cooking time 20-25 minutes
Ingredients:
450 g (1 Ib) extra lean minced turkey
1 medium red onion, finely chopped
2 garlic cloves, crushed
225 g (8 oz) chestnut mushrooms, finely chopped
1 tablespoon tandoori curry powder
2 teaspoons vegetable bouillon powder
1 tablespoon chopped mixed fresh herbs, e.g. parsley, chives, oregano
50 g (2 oz) fresh breadcrumbs
freshly ground black pepper
Method:
1. In a large mixing bowl, combine the turkey, red onion, garlic and mushrooms, working the mixture with 2 forks to break it up. Sprinkle with the tandoori and bouillon powders and stir well.
2. Add the herbs and breadcrumbs and season with plenty of black pepper. Mix well, using your hands, and form into 4 burger shapes. Flatten each burger slightly and then set aside.
3. Cook the burgers over the hot coals on a barbecue or place under a preheated grill for 10 minutes each side. To make sure the burgers are cooked, pull one apart to check that is fully cooked. If in doubt, return to the barbecue or grill for a little while longer.
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