Fire Up the Coals: BBQ 101
There aren’t many smells more tantalizing than barbeque smoke wafting through the street—host your own outdoor BBQ this season and prepare your checklist.
We love a smashing barbeque. In fact, we love it so much
that according to nationalbbqweek.co.uk, the UK was Europe’s leading BBQ nation
in 2017. Alfresco eating has long been a summer favorite and with an electic
range of food options to cater for all manner of tastes on the market nowadays,
preparing for your own backyard soirée has never been more simple.
Choosing mains
Barbeques do not discriminate: whether you’re an avid
meat-eater or veggie, there are plenty of tasty options that can be grilled
easily. For a more traditional BBQ, choose classic meaty mains like sausage,
burgers, chicken fillets or fish like salmon and hefty tuna steaks.
A steadily rising number of people in the UK are swapping
the meat for vegetarian and vegan life styles (Compare the Market tells us that
3.5 million Brits now identify as vegan), and supermarkets have responded. It’s
now commonplace to find meat-free alternatives to burgers and sausages on store
shelves, as well as inventive—and more importantly, easily grilled—bean, lentil
and (actual) veggie patties to cater for your guests. For less traditional
mains, opt for large Portobello mushrooms or halloumi slices to replace beef
burgers and grill avocado halves to satiate the taste for smoky BBQ sans meat.
Marinades
Bold, sweet and spicy marinades truly bring out the flavor of
meats and veggie options salike.
If possible, let your food marinate in a Ziploc bag or
mixing bowl covered with cling film the day before BBQ to allow spices and flavors
to permeate through for a delicious finish.
For a classic but easy-to-make honey-mustard marinade—which
is great slathered on chicken—combine three tablespoons mustard (we love wholegrain
or Dijon), two tablespoons olive oil, one tablespoon honey, one tablespoon
white wine vinegar and the juice of one lemon.
Strapped for time and looking for an all-purpose marinade to
coat meat and vegetables? Mix 230 milliliters olive oil with 230 milliliters
soy sauce. Stir in two tablespoon brown sugar, one minced garlic clove and the
juice of half a lemon—add two tablespoons water if the consistency is too thick
for your liking.
Take a seat:
All of the effort that goes into preparing for a barbeque
wouldn’t be worth anything without, you know an ‘actual’ barbeque to cook with
and a comfy seating arrangement for guests. Choose a barbeque grill to suite
both the size of your garden and the number of guests you will realistically cook
for at any one event. For seating, a simple circular outdoor table and chairs
arrangement not only proves to be practical addition to the garden throughout
the summer; but also emphasizes the social aspect of alfresco dinning—facing
inward to each other is a great way to get the conversation flowing. A few
colorful beanbags and throws for when the cool evenings draw in are great for
the kids, too.
Salads and sides
Shake up the boring go-to lettuce salad with something
adventurous that guests can sink their teeth into. Toss together warm wilted
spinach, cooked chickpeas, quinoa, cherry tomatoes, cubes of cooked sweet potato
and garnish with pomegranate seeds for a pop of sweet, juicy flavour. For an
easy vinaigrette dressing, combine one tablespoon white wine vinegar or
balsamic vinegar with three tablespoons olive oil and a pinch of salt and
pepper to taste.
Give guests a choice of two or three tasty side dishes so as
not to overwhelm the palate. Choose from garlic sautéed potatoes, broad bean
and pea salad, grilled corn on the cob, falafel bites, coleslaw, wild rice
salad, Hassel back new potatoes brushed in melted garlic butter, flatbreads (great
for soaking up marinades) or simply slide chunks of pepper, onions and button
mushrooms onto skewers for grilling. •
BBQ Checklist
The day before
- Buy all food (meats, veggie
options and snack)
-
Marinate meats, mushrooms
and vegetables and store in fridge the night before
On the day
-
Prepare side dishes such as
salads and coleslaw
-
Pull meats out of fridge up
to three hours prior to guests arriving
-
Set the table with dishes,
cutlery and dips
-
Put snacks like crisps,
nuts and veggie batons into bowls
-
Fire Up the Barbeque and
get ready to host!
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| Source: World Food Tour: Summer 2018 |
Crunchy Rainbow Slaw
Excellent as a side, dip or burger filling, coleslaw is a
staple in the BBQ scene. Throw this simple crunchy rainbow slaw together to wow
your guests; add or remove ingredients depending on the number of guests and
preference.
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| Image Credit: theviewfromgreatisland.com |
Ingredients
-
2 medium carrots, peeled
and shredded
-
¼ head white cabbage,
coarsely shredded
-
¼ head medium red cabbage,
coarsely shredded
-
1 beetroot, shredded
-
2 tbsp. apple cider
vinegar, to taste
-
Cayenne pepper, to taste
-
Salt and pepper, to taste
-
Mayonnaise (as much as
desired)
Preparation
In a large bowl, combine all ingredients except mayonnaise
together. Season as desired then combine mayonnaise. Store in fridge before
serving.
Text Source : World Food Tour: Summer 2018
