Our Food & Drink Editor, Paloma Lacy, shares three delicious recipes for a VE Day BBQ this weekend.
This Friday (8th May) marks the 75th anniversary of Victory in Europe or VE Day, and the end of WWII. There’s something quite poetic that this important day should come at a time when we’ve needed the wartime spirit and strength of the previous generation like never before.
As we channel their fortitude in continued Lockdown, it’s time to celebrate peacetime in any small way we can. Public gatherings might be banned but there’s nothing to stop households putting up the bunting, kicking up their heels and sharing a commemorative lunch.
Given that summer is on its way, what better than a lunchtime BBQ to fill our stomachs and gladden our hearts? And if you don’t have a garden, all the dishes can be cooked in your kitchen, to create what I call an indoor BBQ. I often throw one when the weather’s miserable outside but I’ve a yearning for some chargrilled delights – ‘have griddle pan, will BBQ’ is my motto on days like this.
Blue Cheese Beef Burger with a Celery & Radish Salsa and Caramelised Shallots
Preparation time: 10 minutes. Cooking time: 20 minutes. Serves: 4. Recipe by: www.lovecelery.co.uk
Not much beats a burger topped with creamy blue cheese and sweet caramelised shallots, the crisp salsa cuts through the richness and brings a serious dose of freshness.
Ingredients
For the shallots
- 8 shallots
- 3 tsp butter
- 1 tsp brown sugar
- ½ tsp balsamic vinegar
- For the salsa
- 2 sticks celery
- 4 radishes
- ½ tbsp white wine vinegar
- ½ tbsp olive oil
For the burger
- 4 beef burgers
- 4 brioche burger buns
- 1 little gem lettuce
- 4 slices of blue cheese
Method
- Peel and slice the shallots. Heat the butter in frying pan until sizzling, add the sugar and vinegar and swirl together.
- Turn the heat down to medium/low, tip in the shallots, season and stir to coat. Continue to cook the shallots, stirring occasionally for 10 minutes until they are caramel coloured and very soft. Set aside.
- While the shallots are cooling, make the salsa. Finely dice the radish and celery put them in a bowl with the oil and vinegar and season. Stir well and set aside.
- Cook the burgers on the BBQ, grill or griddle and toast the buns. Lay some little gem on the base of the bun and spoon in some salsa. Put the burger on top with a slice of cheese then top with the caramelised shallots. Hold the whole thing together with a skewer or steak knife through the middle.
Spicy Chipotle Sausage Flatbreads with Sour Cream
Preparation time: 10 minutes. Cooking time: 20 minutes. Serves: 4.
Ingredients
- 1 pack sausages (Powters Newmarket Pig are good)
- 3 tbsps BBQ sauce
- 1 tsp Chipotle Paste
- 1 tbsp Tomato Puree
- 6 Mediterranean flatbreads or pitta
- Sour cream
- Spring Onions, sliced
- Coriander sprigs, to serve
Method
- Cook the sausages on a medium BBQ until gently charred and cooked through.
- In a bowl, mix together the bbq sauce, chipotle paste and tomato puree.
- Grill your flatbread and spread the base with a thin layer of sour cream. Sprinkle with spring onion and top with slices of sausage.
- Drizzle over the spicy BBQ sauce and a few sprigs of coriander before serving.
Salads
We’re all too quick to rush to the shops but a reminder that canned foods are nutritious and healthy. Alongside fresh, frozen and chilled, canned foods provide a balanced, healthy diet. Canned fruit and vegetables can also provide you with your five a day.
Cans are great value, convenient and versatile to use straight off the shelf as an ingredient for a meal or a quick snack. Here’s a couple of recipes perfect for BBQ season.
Spicy Corn Salsa
Serves: 4-6. Recipe by: www.cannedfood.co.uk
Ingredients
- 1 yellow or orange pepper
- 1 green chilli
- 200g cherry tomatoes
- ½ x 400g can green beans, drained
- 1 x 200g can sweetcorn, drained
- ½ tbsp olive oil
- ½ lime, juice and zest
- 1 small bunch coriander
Method
- Chop pepper, chilli, green beans and coriander into small pieces.
- Add olive oil and lime.
New Potato Salad
Serves: 4-6. Recipe by: www.cannedfood.co.uk
Ingredients
- 3 tbsp mayonnaise
- 1 tbsp crème fraiche
- 1 lemon, juice and zest
- 1 x 550g can new potatoes, drained
- 1 bunch spring onions
- 1 x 300g can broad beans, drained
- Small handful parsley
- Small handful chives
Method
- Chop spring onions, add potatoes and broad beans.
- In a separate bowl mix crème fraiche and mayonnaise, and add parsley and chives.
- Combine all ingredients for a refreshing salad.
Written By: Paloma Lacy
A few words about the newest member of the Lady Wimbledon editorial team, Paloma Lacy:
Food lover, turned food writer, Paloma has spent the past 10 years in search of the Capital’s finest eateries, reviewing restaurants for a range of publications, including South London Press and London Weekly News. A South London girl at heart, she believes its boroughs boast some memorable dining experiences set to satisfy even the most discerning palate. London is alive with brunch, lunch and dinner choices to suit every pocket, from the humble neighbourhood spot, right through to the starrier end of the market.
Instagram: @Paloma.Lacy
Twitter: @PalomaMeansDove
