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Barbecued sausages with beer-mustard onions
2 ratings
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Barbecued sausages with beer-mustard onions
What's not to love about a barbecued sausage? Add mustard and roasted onions for the full monty.


By Jo Pratt
From The Nation's Favourite Food
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Makes 8

Ingredients
4 large onions, thinly sliced
150ml/5fl oz dark ale or bitter
1 tbsp demerara sugar
1 tbsp wholegrain mustard
large k**b of butter
1 large sprig of thyme
salt and freshly ground black pepper
8 good-quality, thick sausages (experiment with some of the many varieties on offer)
8 bread rolls, or pieces of French bread
Method
Take a large piece of foil and fold it in half. Scatter the onions in the middle and pull up the sides of the foil to create a shallow 'dish'. Mix together the beer, sugar and mustard, then pour over the onions. Add the butter and thyme and season with salt and pepper. Pinch together the edges of the foil to seal the parcel, ensuring you don't leave any gaps. This will allow the onions to steam and barbecue at the same time.

Place carefully on the barbecue. Leave to cook for 25-30 minutes until the onions are meltingly soft and most of the beer has reduced to a syrupy consistency. During the cooking time, carefully open the foil a few times and stir the onions. If there's too much liquid in the foil when the onions are almost cooked, open up the top of the foil and cook for a further 5 minutes to allow the liquid to evaporate.

Place the sausages on a medium-hot barbecue and cook for 8-10 minutes, turning every so often. Check they're cooked through before serving. Put the cooked sausages in the rolls or French bread and dollop the onions on the top.

Barbecued salmon skewers with raita
7 ratings
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Barbecued salmon skewers with raita
A quick and easy tikka marinade gives salmon a lovely spicy flavour. B**g the skewers on the barbie for a simple, healthy summer supper.


By Rachel Phipps
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Preparation time

30 mins to 1 hour

Cooking time

10 to 30 mins

Serves

Serves 2

Ingredients
75g/2¾oz natural yoghurt
1 garlic clove, grated
2cm/¾in piece fresh root ginger, peeled and grated
2 tsp garam masala
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp mild chilli powder
¼ tsp sea salt
375g/13oz (approx. 2 large fillets) salmon, skin removed, cut into large cubes
2 lemons, very thinly sliced
For the raita
¼ cucumber, grated
60g/2¼oz natural yoghurt
large handful fresh mint, finely chopped
¼ tsp golden caster sugar
½ lemon or lime, juice only
Method
Mix the yoghurt, garlic, ginger, spices and salt together to create a paste. Add the salmon, stir, then leave to marinate for 20 minutes.

Meanwhile, soak 4 wooden barbecue skewers in cold water.

To make the raita, gently squeeze the cucumber to remove any excess water. Mix the cucumber with the yoghurt, mint and sugar and add a squeeze of lemon or lime juice, to taste. Set aside.

Preheat the barbecue.

Thread the salmon onto the skewers, alternating two salmon pieces with one lemon slice, folded in half.

Cook on the barbecue for 10–15 minutes, or until the salmon is just cooked through. Serve with the raita.

STUDENT

RECIPES

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Aubergines in tamarind sauce with baked halloumi and saffron rice
23 ratings
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Aubergines in tamarind sauce with baked halloumi and saffron rice
A fantastic, decadent Middle Eastern feast, perfect if you're feeding a large crowd!


By Sabrina Ghayour
From Saturday Kitchen Best Bites
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Preparation time

less than 30 mins

Cooking time

1 to 2 hours

Serves

Serves 4

Dietary


Vegetarian

Ingredients
For the aubergines
1 tbsp vegetable oil, plus extra for frying
2 large onions, thinly sliced into half moons
1 garlic bulb, cloves peeled and smashed
1 tsp ground cinnamon
3 tbsp tamarind paste
2 x 400g tins chopped tomatoes
4 tbsp runny honey
6 aubergines, halved and cut into large wedges
sea salt flakes and freshly ground black pepper
For the baked halloumi
250g/9oz halloumi
2 tbsp rose harissa
2 tbsp runny honey
1 lime, juice only
For the rice
180g/6¼oz basmati rice
1 tbsp vegetable oil
½ large garlic bulb, cloves peeled and thinly sliced
pinch saffron
50g/1¾oz fresh dill, finely chopped
50g/1¾oz unsalted butter, diced
200g/7oz frozen peas
sea salt flakes and freshly ground black pepper
4 flatbreads, to serve
Method
For the aubergines, heat the vegetable oil in a large sauté pan over a medium heat. Fry the onion for 8–10 minutes, or until browned but not burnt. Add the garlic cloves and cinnamon to the saucepan and cook for a couple of minutes, until the garlic begins to soften. Stir in the tamarind, tomato and honey and season generously with salt and pepper. Reduce the heat to low and simmer gently for 1 hour, until the sauce has reduced a little, sweetened and intensified in flavour.

Meanwhile, line a baking tray with a double layer of kitchen paper. Pour enough vegetable oil into a large saucepan to achieve a depth of about 2.5cm/1in. Place the oil over a high heat and once hot, add the aubergine wedges. Fry for 15 minutes, turning occasionally with tongs, until browned and cooked through. Remove with a slotted spoon and transfer to the paper-lined tray to drain. Pat with kitchen paper to absorb any excess oil. Once the sauce has cooked, add the aubergine wedges to the sauce and carefully stir to mix.

For the baked halloumi, preheat the oven to 220C/200C Fan/Gas Mark 7. Take a large square of kitchen foil and line it with baking paper. Place the halloumi in the centre of the baking paper. Mix the harissa, honey and lime juice together in a small bowl and pour the mixture over the halloumi. Bring the baking paper up around the cheese, repeat with the foil and seal the parcel tightly at the top. Place on a small baking tray and bake for 30 minutes.

For the saffron rice, cook the basmati rice according to the packet instructions. Once cooked, drain and rinse under cold running water. Drain again and set aside.

Heat the vegetable oil in a large saucepan over a medium–low heat. Add the garlic and fry for 1–2 minutes, or until soft, translucent and golden around the edges. Crumble in the saffron, add the dill and fry for a few minutes more. Season with salt and pepper. Stir the butter into the pan until melted and then add the cooked rice. Stir-fry for 2–3 minutes, add the peas and cook for a few more minutes. Cover the pan with a lid and cook for a final 10–15 minutes.

Serve the aubergine with slices of the baked halloumi, the saffron rice and flatbreads.