The past few weekends have been absolute scorchers and I don’t know about you, but we just can’t get enough of the sunshine. Whether it’s breakfast on the balcony, a lunchtime picnic or an afternoon pint in a beer garden – if ever there’s an opportunity to go alfresco, we’re there. With the barbecue season now in full swing, it’s definitely time to get grilling.
Now I’m not knocking traditional barbecue fare, but there’s so much more to an alfresco grill than a bog-standard beef burger. Gone are the days when the veggie barbecue alternative included a defrosted slice of Quiche or soggy salad roll. Instead, we’ve put together a couple of barbecue recipes to spice up the summer and as always, we’d love to find out about your favourite veggie barbecue recipes in return. Email us at blog@marlowfoods.co.uk.
Quorn Mediterranean Kebabs
Serves 4
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Ingredients:
3 tbsp red pesto
3 tbsp tomato purée
3 garlic cloves peeled and crushed
2 level tsp sugar
salt & freshly ground black pepper
1 pack Swedish Style Quorn Balls
1 green or yellow pepper
1 red onion
6 cherry tomatoes
6 button mushrooms
For the dip:
142 ml carton of Greek – style yogurt
1 tsp lemon juice
2 tsp chopped fresh parsley or coriander
Method:
1. In a bowl mix together the pesto, tomato puree, and 2 crushed cloves of garlic, sugar and seasoning. Add the Quorn Balls and mix thoroughly to coat the balls evenly.
2. Meanwhile make the dip by mixing together the Greek yogurt, lemon juice, parsley, the remaining crushed garlic clove and seasoning. Cover and chill until required.
3. Cut the peppers into 2.5cm (1 inch) pieces and the onion into similar sized chunks. If using wooden kebab sticks soak in water for about 15 minutes before using.
4. Thread the peppers onto the skewers or kebab sticks alternating with the Quorn Balls, onion, mushroom and tomatoes with 2 or 3 balls to each kebab.
5. Line a grill pan with oiled foil, place the kebabs onto the barbecue grill and cook for 15-20 minutes adjusting rack height if necessary to avoid burning the marinade.
Quorn Char-grilled Indian Tikka Salad
Serves 4-6
Preparation Time: 20 minutes
Cooking Time: 10-15 minutes
Ingredients:
1 pack Quorn Fillets, defrosted
3 tbsp Tikka Masala paste
150g set natural yoghurt
2 limes cut into 8 wedges
For the salad:
1 red pepper, deseeded, griddled until charred and sliced into strips
2 celery sticks, chopped
8 cherry tomatoes, halved or quartered
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
1 bag mixed salad leaves
Method:
1. Mix together the Tikka Masala paste and yoghurt.
2. Cut the Quorn fillets into 4 or 5 slices and thread them onto four metal skewers (or well soaked wooden skewers), ending with the lime wedges. Brush well with the Tikka Masala paste mixture.
3. Wait until the coals have turned white and barbecue for 10 minutes turning frequently or grill under a medium hot grill for 10 minutes.
4. Toss the salad ingredients together in a large bowl and serve with the cooked Quorn fillets and a squeeze of lime juice.