It’s time to go barmy for a barbi! We’re stocking up on Pimms, charcoal, buns and condiments and getting an order in with the butcher in honour of National BBQ Week. Joining us?
And this year the organisation responsible for National BBQ Week has connected with the outdoor eating and entertaining extravaganza, the 21st Gastro Alfresco campaign which takes place on July 18th – August 21st for an even bigger celebration of al fresco dining.
Crew invited? Picnic chairs dusted off? Sticky wings marinading? Baking potatoes scrubbed? You’re all set – aprons on and go!
We’re beyond excited to be celebrating post-Covid BBQ season. A quick glance backwards ensures we never take being with family and friends in real life for granted, enjoying the pleasure of human contact and the joy of breaking bread with loved ones in the sunshine (and not on Zoom). With lifted spirits, we’re returning to normality, and congregating around the grill.
Got vegan guests? Craving a little more spice? We’re always looking for ways to help you expand your culinary offerings, so here are some easy ways to make your BBQ a little different this year.
Aubergine & black bean burgers
This is a juicy, fresh and flavoursome alternative kind of burger for your plant-based guests. Believe us, they’ll enjoy a flavour sensation that holds its own with the beefburgers and more. In fact (controversial, we know) we would pick these aubergine delights over traditional meat feasts any day….
– 3 aubergines
– 1 tbsp olive oil
– 1 onion
– 2 cloves garlic
– 2 tsp paprika
– 4 tbsp Quattro’s barbecue sauce
– 400g can black beans
And don’t forget the toasted burger buns!
Crank up the heat on that grill, prick the aubergines all over with a fork and grill them until quite black and soft. It should take about 20 minutes.
Fry the onion and garlic with olive oil until soft and brown. Peel the skin off the cooled aubergine then chop up and add to that pan with the garlic and onion and add the paprika and season generously. Add the barbecue sauce and beans. Keep stirring over a medium heat for 15 minutes. It should become beautifully soft. Pile into the buns and enjoy!
Chicken & halloumi burgers
Chicken, cheese, toasted buns. What’s not to love about this beautiful BBQ shake-up?
– 4 chicken breasts (no skin)
– 1 tbsp oil
– 5 tbsp Quattro’s chilli sauce, hot or medium – you make the spice call
– 3 tbsp lemon juice
– Halloumi block, sliced
– 3 tbsp mayonnaise
– Red peppers, lettuce and tomatoes
Bake the chicken breasts in the oven with the olive oil and seasoning for 45 minutes then slice thinly. Drizzle in the chilli sauce and lemon juice and put back in the oven for a couple of minutes. Fry the halloumi in a pan and heap into toasted burger buns with the chicken and salad garnishes and close with the bun lids.
Serve up these mouth-watering treats and relish the joy on your guests’ faces – BBQs will never be the same again. Have a beautiful al fresco, in-person summer.