With the weather the next few days looking to be a scorcher why not have a BBQ? Below are some great recipe ideas for you to try, and all ingredients can be purchased from local Knutsford businesses!
Classic homemade burger recipe
- ½ tbsp olive oil
- 1 onion, peeled and finely chopped
- 1 x 500g British Beef Steak Mince 15% fat
- 1 tsp mixed dried herbs
- 1 egg, beaten
- 4 slices mature Cheddar (optional)
- 4 white rolls
- few round lettuce leaves, torn
- 1 beef tomato, sliced
- ketchup, to serve (optional)
- Heat the olive oil in a frying pan, add the onion and cook for 5 minutes until softened and starting to turn golden. Set aside.
- In a bowl, combine the beef mince with the herbs and the egg. Season, add the onions and mix well. Using your hands, shape into 4 patties.
- Cook the burgers on a preheated barbecue or griddle for 5-6 minutes on each side. While the second side is cooking, lay a slice of cheese on top to melt slightly (if using).
- Meanwhile, lightly toast the cut-sides of the buns on the barbecue. Fill with the lettuce, burgers and tomato slices. Serve with ketchup, if you like.
- 400g cooked new potatoes
- 30g fresh dill
- 2 spring onions
- 30ml mayonnaise
- Chop the potatoes in half and place them into a mixing bowl.
- Wash and snip the spring onions and dill, then add these to the bowl. Or you could use other herbs, such as mint or coriander, to change the flavour.
- Add the mayonnaise and stir all the ingredients together. You could also add more vegetables like canned sweetcorn or chopped pepper.
Cumberland hot dogs with charred tomato salsa
- 4 Cumberland sausages
- 4 tomatoes, halved
- 1 red chilli finely chopped
- 1 garlic clove, finely chopped
- 2 tbsp chopped basil
- pinch brown sugar
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- hot dog rolls, salad leaves and soured cream, to serve
- Barbecue the sausages for 10-15 mins, turning occasionally, until cooked through. Meanwhile cook the tomatoes, cut side up, for 3-4 mins, until the skins start to blacken. Transfer to a bowl.
- Mash the tomatoes with a fork and stir in the remaining ingredients. Spoon some into a long roll, add salad leaves, a sausage and top with a dollop of soured cream.
Grilled halloumi and sweet pepper kebabs
- 250g halloumi cheese
- 1 large red pepper, 1 inch dice
- 1 large yellow pepper
- 2 small red onions
- 1 tbsp harissa paste
- 2 cloves garlic, peeled and crushed
- 1 tbsp olive oil
- 100g cucumber
- Remove the halloumi cheese from the packet. Drain off water and pat it dry using kitchen paper. Slice into bite-sized cubes and put into a mixing bowl. Halve and de-seed the peppers and cut into bite-sized pieces. Peel the onions and cut each one into six wedges.
- Add the vegetables to the bowl with the harissa paste and garlic. Stir in the olive oil, combining everything thoroughly and leave to marinate for at least 15 minutes.
- To make a sauce, prepare the cucumber by peeling, halving and de-seeding it first. Then chop the flesh.
- Add the yogurt, mint and seasoning, stirring until it has fully combined. Cover and put into the refrigerator until ready to serve.
- Thread the cheese and vegetables onto four skewers and grill under a medium hot heat, turning occasionally, for 8 minutes, or until the peppers begin to char.
- If cooking on a barbecue place on the barbecue on a medium/high heat and cook for 5-6 minutes; turning regularly, again until the peppers begin to char.
Smashed avocado dip
- 4 ripe avocados
- 1 lime, juiced
- 2 tbsp sour cream
- 2 tomatoes, finely chopped
- 4 spring onions, thinly sliced
- handful of coriander, finely chopped
- 8 drops Tabasco
- 1 tbsp extra-virgin olive oil
- Cut each avocado in half and remove the stones. Scoop the flesh into a bowl and lightly mash with a whisk. Next, add the lime juice along with the remaining ingredients.
- Season, and mix thoroughly. Drizzle with olive oil.