Three Easy Recipes for Your Barbecue
Delicious sides and juicy burgers - what's not to love?
Beef Burger with Blue Cheese and Crispy Shallots
These tasty burgers, topped with blue cheese and crispy shallots, will not disappoint.
- 16 shallots
- 4 quarter pounder beef burgers
- 100g blue cheese
- 4 rolls, lightly toasted
- Your choice of salad
Peel and thinly cut the shallots into rings. Heat some olive oil in a pan and fry the shallots until crispy.
Heat a little oil in a frying pan. Gently fry the burgers on a medium heat for 12–14 minutes, turning frequently.
Serve the burger on lightly toasted rolls, topped with the blue cheese and crispy shallots and salad. We suggest a handful of rocket and a sliced tomato.
www.ukshallot.com
Barbecued Corn on the Cob with Shallot Herb Butter
Super easy side dish making the most of summer sweetcorn, with a useful make ahead flavoured butter. This butter also works well with baked or new potatoes, or on top of a barbecued steak.
- 100g butter, softened
- 2 shallots, finely grated
- 20g fresh herbs - a mix of parsley, chives, with just a little rosemary.
- salt and freshly ground black pepper
- 6 corn on the cob
Add the soft butter to a bowl (if it’s too hard, 20 seconds in the microwave should soften it just enough). Stir through the grated shallot and herbs and season well with salt and pepper.
If you are making the butter ahead to use later then place it onto a sheet of clingfilm. Roll into a sausage shape then chill in the fridge.
When you are ready to cook the corn take a little of this butter, a scant teaspoon, and rub all over a head of corn using clean hands. Repeat with the remaining corn. Reserve the rest of the butter for after cooking.
Lay the buttered corn on the grill bars of the barbecue and cook for about 15 minutes, turning frequently, until they are lightly charred in places and the corn is tender. Serve immediately with the rest of the butter dotted on top.
www.ukshallot.com
Isle of Wight Tomato Fattoush
This refreshing and flavoursome Fattoush salad recipe can be on your midsummer table in less than 20 minutes.
- For the salad
- 2 pitas, cut into bite sized pieces
- 1 tbsp extra virgin olive oil
- Salt and pepper, to taste
- 200g halved Isle of Wight cherry tomatoes
- 1 Isle of Wight cucumber, halved lengthwise and thinly sliced
- 1/4 red onion, peeled and thinly sliced
- 1 Little Gem lettuce, chopped
- 100g rocket
- Small bunch of parsley, leaves picked
- Small bunch of mint, leaves picked
- 1 tbsp sumac
- For the dressing
- 1 garlic clove, crushed
- 2 tbsp lemon juice (about 1 lemon)
- 1 tbsp pomegranate molasses
- Salt and pepper, to taste
- 1 tbsp extra-virgin olive oil
Preheat the oven to 180C. Toss the pita pieces with the olive oil and seasoning on a medium baking tray. Cook for 8–12 minutes until golden brown and crispy.
Meanwhile, combine all the dressing ingredients in a bowl and whisk together.
In a medium bowl, toss half of the cooked pita pieces with the tomatoes, cucumber, radishes, onion, Little Gem, and half of the dressing.
Lay the rocket on a serving platter and cover evenly with the dressed salad ingredients. Arrange the remaining pita pieces over the salad, and drizzle with the remaining dressing. Sprinkle the parsley and mint over the dish and top with the sumac.
iowtomatoes.co.uk
