The last few weeks have seen us firing up the barbie for Sunday dinner. Hubby is quite happy to be served sausages and Chicken with Chorizo and Mozzarella but for me variety is the spice of life, so I try to make one new recipe every week. Due to ill health my cooking adventures suffered a little bit of a set back last week so I attempted to make up for it with last weeks barbie, trying a couple of new recipes. I am pleased to say they were very successful and will become regular features of our future barbecues!
Mozzarella and Basil Bread
150g butter , really soft
2 x 125g balls mozzarella , cut into little dice
2 garlic cloves , crushed
A small handful basil , chopped
2 baguettes
Mix the butter, mozzarella, garlic and basil and season well. Cut diagonal slices into, but not all the way through, the bread. Put a bit of cheesy butter in each slit, double wrap in foil and BBQ until the bread is golden and crisp and cheese melted.
You could also do this in a 220C/fan 200C/gas 7 oven for 25 minutes if you have no space on the BBQ.
Serves 8
Good Food Mag Website
Next time I think I'll add all the ingredients to the bowl of a food processor and blitz for a few seconds. The lumpy bumpy nature of the chopped mozzarella made it difficult to spread, and this meant the foil stuck to the melted mozzarella, making unwrapping it a bit tricky!
Smokey Sweet Potato Wedges
4 large sweet potatoes , skin on, cut into long wedges
olive oil
2-3 tsp salt flakes
3 tsp smoked paprika
Heat the oven to 200C/fan 180C/gas 6. Toss the wedges in olive oil and arrange on a baking tray. Cook for 30 minutes until tender.
Mix the salt and paprika and sprinkle over to serve.
Serves 6
Good Food Mag Website
Sweetcorn with Smoked Paprika Butter
6 sweetcorn cobs
175g butter , softened
1 heaped tsp smoked paprika
lemon wedges, to serve
Pull any thick outer leaves off the corn cobs, fold back the rest of the leaves and pull out the silky threads. Mix together the butter and smoked paprika and smear onto the sweetcorn. Sprinkle with sea salt, fold the leaves back over and wrap well in foil. Barbecue for about 20 minutes until tender. Open it carefully so you don't spill any buttery juices. Serve with lemon wedges.
Serves 6
Good Food Mag Website
* Try to get your sweetcorn with the leaves still attached, otherwise use an extra sheet of foil when barbecuing. (I couldn't find any sweetcorn with the leaves on last weekend, this week all I've spotted in the shops is sweetcorn still in their husks!)
I've reproduced the recipes here in their original quantities, for just the two of us though we cut down on the amounts (least we end up like the sides of houses)!
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