Did you know that it’s national BBQ week?
Now, I realise that being a resident of the United Kingdom this means very little, given that there is just as much chance that it will pour with rain for the next week as there is that it will be glorious sunshine……Oh who am I kidding? The chances are much higher that it will rain. But I do like to dream every year that we will have an amazing summers.
So when Primula Cheese got in touch to set me a BBQ challenge I was all in.
Their recent survey revealed that 40% of the Great British public will not cancel a BBQ, come rain or shine once they have set a date to hit their grill and BBQ some delicious meats. And I have to tell you I like that commitment to food, it’s an ethos I can get behind.
So my challenge from the guys at Primula Cheese was this….I had to set a date for a BBQ with some family, and carry out those plans regardless of the weather. And as I picked a random Sunday afternoon for this challenge I also ordered a pac a mac and a huge brolly, just in case.
But lucky for us I chose one of the hottest days of the year so far…result!
So after spending a fabulous afternoon baking in the sun, we busted out the barbie and got down to grilling up some food. Actually I wasn’t baking at all, I tend to hide in the shade whenever I can because I burn instantly and easily, and I try to look after my skin. But I still enjoyed being outside in the warmth.
I can’t tell you how much I absolutely love a BBQ, and it’s safe to say we surpassed ourselves with a mighty fine picnic-style-buffet of burger/sausage/chicken, a classic BBQ combo.
And to that I added some fresh zesty Primula Cheese Bruschetta, my now famous Parma Pastry Pinwheels which my friends are obsessed with, and a lush creamy Potato Salad. I also went nuts and made a Caramelised Red Onion and Blue Cheese Tart and some Prosciutto crostini with a tomato relish….I take sides very very seriously!
So to celebrate the glorious weather, and it being National BBQ week which is sponsored by Primula Cheese, I wanted to share a few of these SUPER easy recipes with you to make for your next BBQ, picnic, party or just a random summer evening at home. They can be enjoyed come rain or shine (but probably rain:-) )
4 large tomatoes
Few spring onions
Juice of one half lemon
Good Glug of Olive Oil
Some herbs – I like to use basil or oregano
This is super easy – chop up the tomatoes (I like to take out the seeds) pop them in a bowl with the chopped spring onion, add a squeeze of lemon juice, a glug of olive oil (about a tablespoon) chuck in some herbs to taste along with a little salt and pepper, and give a little mix.
Slice up and toast your baguette.
Then to assemble – take a slice of baguette, spread some Primula Cheese on it and top with the tomato mix….and hey presto they are done and ready to enjoy!
Parma Pastry Pinwheels
1 sheet of pre-rolled puff pastry
Primula cheese with ham
5-6 sliced of Parma ham, or any other cured meat that you like
A few sprigs of fresh rosemary
A few handfuls of grated mozzarella
Another mega easy recipe for these tasty little morsels which my friends go crazy for.
Preheat your oven to 200oC
Take a sheet of pre rolled puff pastry which is easily available at supermarkets, spread Primula Cheese all over the sheet, making sure you go right out to the edges, sprinkle small cut up pieces of the Parma all over the sheet, along with some rosemary, and some grated mozzarella cheese.
Roll the pastry up like a swiss roll, and using a sharp knife carefully cut the roll into slices, which are about 2 cm thick and place flat on a baking tray. You should get approx 12 slices
And use your egg to give all of the slices an egg wash. Just beat the egg in a bowl and using a small brush dab the egg all over each slice.
Pop in the pre-heated oven for 22-26 minutes, once the pastry looks lightly golden remove from the oven…these can be eaten hot or cold.
A bag of small New Potatoes
A tube of Primula cheese with chives
Cut your potatoes into bite sized chunks, and boil them with skin on for maybe 20ish minutes, or until cooked. Drain and allow to cool for an hour or so.
Once cooled, in a bowl mix the potatoes and sliced spring onion with the mayo and primual, in a 50/50 mixture. How much you want to add is entirely up to you – depending on if you prefer lots of sauce or not. I would say I added two good squeezes of mayo and then the same in Primula Cheese. Season with salt and pepper and gently mix together, being careful not to bash the potatoes too much. Feel free to add more mayo or primula at this point if you want to make it creamier
Chop my some chives and sprinkle over the top of the potato salad before serving.