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Kathy's Menu for July 1999
4th July Barbecue

Starter : Tricolore Salad of Tomato, Avocado and Mozzarella

* * * * * * * *

Barbecue : Marinated Chicken & Lamb Chops
Pork Kebabs
Served with Salads : Cracked Wheat Salad, Green Salad, Celery, Nut and Sultana Salad, Rice Salad

* * * * * * * *

Pudding : Summer Fruit Terrine

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Tricolore Salad of Tomato, Avocado & Mozzarella
Serves 6

Ingredients

2 ripe avocados
6 tomatoes
2 packs low fat mozzarella cheese
salt and freshly ground pepper
2 tablespoons freshly chopped basil
juice of a lemon
4 tablespoons extra virgin olive oil

Method

  1. Slice the tomatoes and arrange the slices in a line on the right hand side of the serving plate.
  2. Slice the mozzarella and arrange the slices in a line in the middle of the serving plate.
  3. Peel and slice the avocados, sprinkle with a little lemon juice to prevent the avocado from browning. Arrange the slices in a line on the left hand side of the serving plate.
  4. Put the salt, pepper, lemon juice and oil into a screw top jar and shake well. Pour the dressing over the tomatoes and avocado.
  5. Chop the basil and sprinkle over the tomato and avocado.

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Barbecue
Serves 6

Ingredients

6 chicken thighs
6 lamb chops
8oz (200g) diced pork
1 red pepper
1 red onion
1 courgette
12 cherry tomatoes
barbecue skewers
For the Barbecue sauce :
1-2 tablespoons extra virgin olive oil
1 large clove garlic, crushed
2 tablespoons honey
2 tablespoons soy sauce
3 floz (85ml) dry white wine
2 level tablespoons tomato ketchup
salt and black pepper

Method

  1. In a bowl mix together the ingredients for the Barbecue sauce.
  2. Pre-cook the chicken pieces for 15 minutes at 180C (350F) or gas mark 4.
  3. Chop the vegetables and pork in to 1 inch (2cm) squares
  4. Marinate the meat and vegetables in the Barbecue sauce for at least one hour
  5. To prepare the kebabs thread alternate pieces of pork and vegetables on to skewers.
  6. Barbecue chicken, lamb and kebabs over hot coals for about 15 - 20 minutes until cooked through

Cracked Wheat Salad
Serves 6 as a side salad

Ingredients

8oz (200g) cracked wheat or Burghl
2 spring onions including some of the green part
1 red pepper
2" (5cm) piece of cucumber
2 tomatoes
2 tablespoons chopped parsley
For the dressing :
3 tablespoons olive oil
juice of half a lemon
clove of garlic, crushed
black pepper

Method

  1. Put the cracked wheat in a bowl and pour over just enough cold water to cover the grains. Soak for 20 minutes.
  2. Whilst the cracked wheat is soaking prepare the rest of the salad ingredients. Skin the tomatoes, quarter and discard the seeds, dice the remaining tomato into small pieces. Remove the skin and seeds from the cucumber and dice in to small pieces. Remove the seeds from the pepper and dice in to small pieces. Dice the spring onion.
  3. In a large bowl mix together the ingredients for the dressing.
  4. After soaking the cracked wheat, squeeze out any remaining water with your hands.
  5. To the dressing add the cracked wheat and prepared vegetables and mix well. Add the chopped parsley to serve. Garnish with a sprig of parsley.

Green Salad
Serves 6 as a side salad

Ingredients

6 leaves of cos lettuce
6 leaves of iceberg lettuce
1 60g packet of rocket
quarter of a cucumber, sliced
For the dressing :
3 tablespoons olive oil
zest of half a lemon
juice of half a lemon
clove of garlic, crushed
black pepper
small egg, beaten

Method

  1. Put all the dressing ingredients in to a screw top jar and shake well.
  2. Arrange the salad leaves and cucumber in a bowl. Add the dressing and mix well.

Celery, Nut and Sultana Salad
Serves 6 as a side salad

Ingredients

6 sticks of celery
2oz (50g) sultanas
2oz (50g) walnut pieces
2 tablespoons mayonnaise

Method

  1. Chop the celery in to small pieces.
  2. In a bowl mix together the celery, sultanas, walnuts and mayonnaise.

Rice Salad
Serves 6 as a side salad

Ingredients

1 pack of original flavour savoury rice
sprig of parsley to garnish

Method

  1. Cook rice according to instructions on the packet.
  2. Allow to cool, serve in a bowl and garnish with a sprig of parsley.

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Summer Fruit Terrine

This recipe can be found in Delia Smith's Summer Collection. It is a stunning yet simple dessert to round off your Barbecue. Click on the link below to buy the book. Alternatively, you could serve Strawberries in Port and Raspberry Sauce as featured in the June menu. Go to Strawberries in Port & Raspberry Sauce recipe

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Cookery Book Recommendation of the Month

bookcoverOrder Delia Smith's Summer Collection Today!
This book has lots of great recipes for summer including the Summer Fruit Terrine described above. Also check out the barbeque menus in the Barbecue and Outdoor Food chapter and the salad recipes in the Salad and Supper Dishes chapter for alternatives to the menu I've suggested.

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