It’s time to flame grill and feast from your gar­den

Country Smallholding - - Property -

AU­GUST is the time when all your hard work on the land is re­warded and you are spoilt for choice in terms of what to pick and eat. Cel­e­brate your success with a bumper veg­gie bar­be­cue — and treat your friends and fam­ily.

Rain­bow veg­etable ke­babs

Flavour­some and sat­is­fy­ing as the main event or try with grilled chicken.

In­gre­di­ents (Quan­ti­ties to suit)

Select a mix from the fol­low­ing: Red onions Sweet pep­pers — red, green or yel­low Cour­gettes — green or gold Aubergine But­ter­nut squash Young car­rots Plus: 2 ta­ble­spoons thick dip­ping hoisin sauce and 1 ta­ble­spoon veg­etable or rape­seed oil for ev­ery 4 ke­babs You will also need wooden skew­ers, pre­vi­ously soaked in wa­ter Method Quar­ter onions and cut other veg­eta­bles into bite- size chunks. Boil car­rots and squash for ap­prox­i­mately 10 min­utes or un­til just ten­der. Thread veg­eta­bles onto skew­ers. Mix oil and hoisin to­gether: a mini­whisk is the ideal tool. Brush ke­babs with hoisin mix­ture. Ide­ally leave to stand for 30 min­utes. Bar­be­cue for ap­prox­i­mately 20 min­utes or un­til ten­der and caramelis­ing slightly at the edges. Turn fre­quently, bast­ing if nec­es­sary. If it rains, you can just as eas­ily cook them in the oven: 15-20 min­utes at 180°C (fan ovens) or equiv­a­lent. Per­fect served with plain boiled rice in­doors, or try warm wraps (flash briefly on the bar­be­cue) out­doors. Serve with the pick of your salad leaves and lemon and pars­ley yo­ghurt sauce.

Lemon & pars­ley yo­gurt sauce

Serve with ke­babs and grilled chicken.

Method Stir lemon zest and chopped flat leaf pars­ley into low fat Greek yo­ghurt. Add a squeeze of lemon juice and stir again. No need for fur­ther sea­son­ing.

Pre­par­ing veg­eta­bles for the de­li­cious rain­bow ke­babs

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