Recipes for spicing up the barbecue
PUBLISHED: 13:21 21 July 2010 | UPDATED: 17:36 20 February 2013
Barbecues are, quite simply, the August essential to ensure you make the most of summer. Here are a couple of recipes to make yours go with a swing.
A tasty (and spicy) piccalilli is a must accessory. For what else will you put with your sausages?
(recipe courtesy of Rob Rees MBE)
3 large onions
8 large shallots or 16 onions if unavailable
Salt and freshly ground white pepper
600ml (1 pint) white wine vinegar
300ml (10 fl oz) malt vinegar
1/4 tspn chopped dried chilli
350g (12oz) caster sugar
50g (2oz) English mustard powder
25g (1oz) ground tumeric
3 tblspn cornflour
1.Cut the cauliflower into small florets. Peel and cut the onions and shallots into 1cm dice and place in a bowl.
2.Peel and de-seed the cucumber and cut it into 1cm dice. Sprinkle with a little salt and leave to stand for 10-15 minutes. Rinse in cold water, then dry and add to the onions and cauliflower.
3.Boil the two vinegars together with the chilli and then strain through a sieve, discard the chilli and then leave to cool for 30 minutes.
4.Mix together the sugar and remaining dry ingredients in a bowl.
5.When the vinegar is cool, mix a little of it with the dry ingredients. Bring the bulk of the vinegar back to the boil, pour into the sugar mixture and whisk until it is all blended. Bring this mixture back to the boil and cook for 3 minutes, then simply pour over the vegetables and mix well. Leave to cool.
6. The piccalilli is now ready and can be put into jars and refrigerated or served at once. It will keep refrigerated for at least a month.
Apples are starting to come into season so why not use one of Englands finest for a tasty pud, or even a breakfast treat?
Bramley Apple Brioche Bake
Preparation time: 30 minutes
Cooking time: 45 minutes
350g Bramley apples, peeled, cored and sliced thinly
60g caster sugar
150g brioche, sliced (approx 6 slices) and halved into triangles
2 eggs, beaten
300ml double cream
2 tbsp Demerara sugar
1.Arrange the apple slices in the base of an ovenproof dish. Sprinkle over the caster sugar. Top with the brioche slices.
2.Beat together the eggs, cream and milk and pour over the brioche. Set aside to soak for at least 20 minutes. Or cover and refrigerate for as long as 12 hours.
3.Turn the oven to fan150C/
conventional 170C/ gas 3. Dot with the butter, scatter over the raspberries and sprinkle with the Demerara sugar then bake for 30-45 minutes until set and golden.
For more Bramley recipes visit: www.bramleyapples.co.uk