Rhiwbina Living Issue 55

BBQ
Bliss
There's nothing better than dining al-fresco so make the most of the
late summer sunshine with these delicious barbeque recipes
Ultimate Beef
Burger
450g ground beef
2 cloves garlic, finely chopped
30g onion chopped
1 egg, beaten
1 tbsp barbecue sauce
1 tsp salt
1 tsp pepper
☐ In a large bowl, mix all ingredients
together well until they are blended.
☐ Get your barbeque on the go.
While that's firing up, form 4 round
burgers patties with the mixture.
☐ Grill the patties for around 12-14
minutes, turning once during the
cooking. Do not squash the burger
with your spatula as it will force out
the fat that it needs to cook.
☐ About a minute or two before the
burgers are cooked, brush them with
the barbeque sauce and continue to
cook until the sauce starts to thicken
up.
☐ Remove the patties from grill and
serve on prepared buns with any
toppings of your choice.
42
Quick-andeasy
Tomato
Relish
1kg diced, ripe on-the-vine plum
tomatoes
2 diced red onions
150ml extra virgin olive oil
2 grated garlic cloves
3 tbsp small capers
3 tbsp chopped parsley
1 tbsp balsamic vinegar
☐ In a mixing bowl, toss together
1kg diced, ripe on-the-vine plum
tomatoes, 2 diced red onions, 150ml
extra virgin olive oil and 2 tsp flaky
sea salt. Tip onto a baking tray and
place under a hot grill for 5-10 mins
or until charred.
☐ Tip the mixture back into the bowl.
Stir in 2 grated garlic cloves and 3
tbsp small capers and leave to cool
for 10 mins.
☐ Stir in 3 tbsp chopped parsley and
1 tbsp balsamic vinegar.
☐ Place in the fridge until cool and
serve when you are ready.
Grilled
halloumi with
fig jam
400g fresh figs
4 dried figs, roughly chopped
2 x 250g blocks halloumi
olive oil for drizzling
1 star anise
125g caster sugar
juice of 1 lemon
a few fresh basil sprigs
2 tbsp runny honey
☐ Set 4 fresh figs aside, then roughly
chop the remaining figs. Put the
chopped figs in a pan with the dried
figs, star anise, caster sugar, lemon
juice and 75ml water. Pick the basil
leaves and place to one side. Add
the stalks to the pan and bring to the
boil. Reduce the heat and simmer
the mixture for 20-25 minutes, stirring
occasionally, until it is dark and thick.
Remove the basil stalks, adjust the
seasoning to taste and season with
lemon juice and the sugar. Keep the
figs warm.
☐ Set your grill to high. Score the
blocks of halloumi in a criss-cross
pattern, roughly 2cm deep. Drizzle the
halloumi with olive oil and place on
a baking tray under the hot grill until
they are browned. This should take
between 6-8 minutes.
☐ Cut the remaining figs into wedges.
Put a few spoonfuls of the jam onto a
serving platter and then top with the
halloumi as soon as it’s ready.
☐ Drizzle the plate with honey and
serve with the chopped fresh figs and
the basil leaves that you set to one
side earlier.