OH Recipes from BBQ (August 2022)

Anthea’s Broccoli Salad

Ingredients

• 1 head of broccoli cut into florets
• 1 stick of celery chopped
• 1 red onion chopped
• 1 cup raisins
• 1 cup sunflower seeds
• 1 cup mayonnaise
• 1tbsp red wine vinegar

Method

• Mix everything together and season
• Add 3 rashers of chopped bacon to make a meal

Rosemary’s Homemade Vanilla Ice cream

Ingredients

• 6 medium eggs
• 125g golden syrup
• 568ml carton of double cream , chilled
• Seeds from 2 split vanilla pods, or 2tbsp vanilla paste

Method

• Put egg yolks and syrup into a large bowl. Whisk together for 4-5mins until mixture leaves ribbon-like trail when you lift whisk.
• Pour cream into separate bowl and whisk till holds it shape, then use metal spoon to fold it into egg mixture. Whisk briefly to combine. Chill.
• Clean whisk. Put egg whites in grease free bowl and with whisk till they stand in soft peaks.
• Using metal spoon, add one spoonful of egg white to chilled egg yolk,syrup and cream mixture, stir throughly.
• Add remaining egg white and vanilla and fold in-take care not to knock the air out.
• Pour mixture into large shallow freezer proof container measuring 1litre (13/4pts)
• Freeze for at least 6hrs until firm.
• Allow to soften in fridge for up to 20min before serving

• Rosemary did half the amounts of ingredients and put in 2lb bread tin lined with 2 layers of cling film. We didn’t actually leave it for 20min, maybe 10ish! Can add flavour of your choice
• TIP – Don’t overwhip cream or egg whites. Need similar texture to whisked egg and syrup mixture.

Rosemary’s beetroot and feta salad

Ingredients

• 200g lettuce
• 500g cooked beetroot
• 2 x packs feta cheese, crumbled
• Bunch mint leaves, roughly chopped
• Bunch spring onions,finely sliced
• 2 long chilliest,halved,deseeded and finely chopped
• For the Dressing
• 5tbsp rapseed oil
• 5 tbsp honey
• 5tbsp lemon juice
• 1 tbsp Dijon mustard

• Original recipe used 200g bag baby spinach

Method

• Scatter the leaves on platter
• Slice beetroot into wedges and arrange on top.
• Scatter over feta, mint, onions and chilliest.
• Dressing
• Put all ingredients in a jar with lid.
• Season and shake well.
• When ready to serve pour over salad and toss lightly.

Liz’s Mixed bean salad with mustard dressing

Ingredients

• 225g french beans, trimmed and halved
• 225g runner beans, cut same size as french beans
• 1 x 400g can of haricot beans, rinsed and drained
• 1 clove garlic, finely chopped
• 2 shallots, finely chopped
• 1 tbsp chopped fresh herbs 9tarragon, parsley, chives)
• Dressing
• 11/2 teaspoons Dijon mustard
• 11/2 teaspoons white wine vinegar
• 2 tbsps olive oil
• Salt and ground pepper

Method

• Mix mustard and vinegar in a bowl.
• Gradually whisk oil in to make smooth, thick dressing
• Season to taste.
• Place french and runner beans in boiling water and cook for 2-3 minutes until just tender.
• Drain and refresh under cold water and drain well.
• Put beans and haricot beans in bowl.
• Add garlic, herbs and mustard dressing.

Original recipe had broad beans in place of runner beans

Liz’s Apple and Lemon Coleslaw

Ingredients

• 1 red dessert apple
• 1 green dessert apple
• 3 tbsps lemon juice, and finely grated lemon zest
• 6 tbsps mayonnaise
• 4 tbsps Greek yogurt
• Salt and ground pepper
• 285g white cabbage, finely shredded
• 1 red onion (maybe 2)
• 225g carrots, finely grated

Method

• Cut apples in quarters, remove core, and cut into small pieces
• Add 1 tbsp lemon juice and toss
• Put lemon zest, mayonnaise and yogurt in bowl and mix well.
• Gradually mix in rest of lemon juice and season.
• Put cabbage, onion, carrot in with apples and toss well.
• Stir lemon mayonnaise mixture and adjust seasoning to taste

Original recipe used 6 spring onions rather than red onion