the BBQ Bey dthe BBQ
Skinny sausage burgers with pea houmous & spicy beetroot salsa SERVES: 4
INGREDIENTS: • 1 pack Powters Skinny Pig Sausages
• 4 brioche burger buns
FOR THE PEA HOUMOUS: • 250g frozen peas
• 1 clove garlic • 1 tbsp olive oil • Juice & zest of 1 lemon
Less than 3% fat
• 1 can chickpeas, drained with 2 tablespoons brine reserved
• 2 tbsps tahini • Handful mint and chives
FOR THE SPICY BEETROOT SALSA: • 500g raw fresh beetroot, cut into 1cm chunks
• 2-3 tbsps dill seeds • Bramley apple, peeled and chopped • 2 red onions, peeled and chopped • 1 red chilli, de-seeded and sliced • 250g caster sugar • 250ml red wine vinegar
METHOD: Grill the sausages on the barbecue until gently charred and cooked through. To make the pea houmous, cook the
frozen peas in a pan of boiling water for 2 minutes, or until just tender. Drain and run under cold water, then drain again. In a food processor, whizz all but a handful of the peas with the remaining ingredients. Blend until smooth then fold through the remaining peas. To make the Spicy Beetroot Salsa,
place the beetroot in a saucepan with the remaining ingredients and bring to the boil. Once boiling, turn down the heat and simmer slowly until the beetroot is tender, the liquid is reduced and sticky and the mix has a thick, jam-like consistency. Grill your brioche buns and top the base
with your chosen relish before arranging a layer of sliced sausages on top.
34
GCocktail HOUR
et your guests in the party spirit with a taste of summer by mixing up one of these fabulous
cocktails. Remember to keep them light and fruity and multiply up the ingredients if you have to serve large numbers. Keep a large stock of ice in the freezer - it’s always easier to buy the ice in bags, not only is it more convenient but the water has normally been fi ltered removing the residue normally left by regular tap water.
Grapefruit
Bitter sweet
daiquiri SERVES 2
INGREDIENTS: • 1 Berczy Lemon & Lime • 400g strawberries, plus extra slices to garnish
• A few dashes of angostura bitters • 50ml-100 ml white rum or vodka • 2 limes, juice 1, slice 1 • A few sprigs of mint
& gin fancy SERVES 2
INGREDIENTS: • 80ml gin • Grapefruit, thinly sliced • 2 tbsp lemon juice • 100ml grapefruit juice • Lemonade, to top up
METHOD: Stand a grapefruit slice upright in a tumbler and add a few ice cubes. Pour in the gin and the lemon and grapefruit juices, stir, and top up with lemonade.
METHOD: Blend the strawberries, then add the lime juice and a few drops of angostura bitters to taste. Add the rum or vodka and blend again. Take two highball glasses and layer with the ice, strawberries, lime slices and mint. Add the rum mixture and top up with Berczy Lemon & Lime. Add more mint, strawberry and lime slices to fi nish.
Rose, peach &
INGREDIENTS: • 1 Berczy Peach & Raspberry • 500-750ml Rosé wine • 4 peaches, sliced • 2 lemons, slice 1½, juice ½ • 150g raspberries • A handful of thyme sprigs
METHOD:
Blend two of the peaches with the lemon juice and 150ml of the rosé in a blender until smooth. Layer the peach slices, thyme and raspberries with ice in a jug, pour the peach mixture and the rest of the rosé in four alternating pours. Top with Berczy Peach & Raspberry. Pour into glasses to serve.
raspberry sangria SERVES 4-6
Food&Drink
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