Turn the heat up – top ten BBQ tips
08 July 2014
It doesn’t matter whether the skies are blue or grey, the UK has caught the barbecue bug and veggies are no different than the rest of the population. So if you are hosting an outdoor food extravaganza it’s best to be prepared, visit www.vegsoc.org/bbq for recipes galore. Meanwhile Alex Connell, Principal Tutor from the Cordon Vert cookery school has rustled up his top ten BBQ tips.
Alex’s top ten tips for a great veggie BBQ
- Marinate and moisten - Marinate vegetable kebabs with oil, chilli and soya sauce. Place on the BBQ and turn frequently. When they are nearly cooked brush them with sweet chilli chutney mixed with a spoonful of oil.
- Not just burgers - Make a range of food, show off the varied veggie options and be confident to say - no meat thanks!
- Say no to soggy - Use firmer style sausages and burgers they will cook more easily.
- Be corny - Place whole sweetcorn cobs still in the leaves into a pot of boiling water for 5 minutes. Drain then place onto the BBQ for 10-15 minutes. To serve peel back the leaves and use as a handy handle.
- Celebrate - Decorate the garden/back yard with bunting, balloons, lights etc. to give your party a good atmosphere and make a special punch to get your party to go with a swing!
- All hail halloumi - Either cooked in thick slices or as part of a kebab halloumi cheese is a fantastic ingredient.
- Doh! - For the more adventurous make a flat bread dough, roll it into thin breads, brush with a little oil and finish off on the BBQ. You will so impress your family and friends!
- Get stuffed - Large mushrooms stuffed with garlic and herbs and a little grated cheese make a great alternative to a veggie burger.
- Be prepared – Do as much as you can in advance, don’t forget to enjoy yourself too!
- Fruity finish - To finish off marinade bananas and slices of pineapple place on the BBQ to end with something sweet.
The Vegetarian Society, founded in 1847, inspires and supports people to be vegetarian. The charity organises National Vegetarian Week, runs the Cordon Vert vegetarian cookery school, and provides services to support those pursuing a vegetarian way of life, including the Vegetarian Society Approved trademark scheme. Find out more at www.vegsoc.org
Notes to editors