HOPEFULLY we'll get some more good weather soon, so dust off the barbeque in anticipation of an outside get-together.
I'm master of the barbeque in our house and as much as the large cuts of meat hot off the coals are the main attraction, there is nothing that fills me with more joy than big platefuls of sides at the table.
It could be a simple baby gem lettuce and anchovy salad or just a plate of salted and oiled tomatoes – or you could make a bigger effort by cooking off some vegetables.
Now, with the big push on for us all to eat more vegetables, these two dishes hit the spot. They are both great on their own, super with meat from the barbeque or a nice bit of fish. They can be served individually or on a large platter in the middle of the table, perfect for sharing. The recipes are super simple but will make a big impact on your guests.
Earlier this week we announced the opening of our bigger and better new Waterman House Cookery School located in the heart of Belfast’s Cathedral Quarter which opens next week.
The state-of-the-art school now safely accommodates groups of up to 18 for food enthusiasts to enjoy a culinary learning experience using the finest local ingredients.
For more information, or to book an experience at the brand new Waterman Cookery School, visit cookinbelfast.co.uk
CELERIAC AND APPLE SLAW
(Serves four as a side)
1 celeriac, peeled
1 apple, peeled
1 lemon, juiced
225g sour cream
2 tbsp Dijon mustard
Salt
Black pepper
Handful of hazelnuts, crushed
Method:
If you have a Japanese mandolin, use this to slice the celeriac and apple thinly. If you do not have one, fine shred the apple and celeriac lengthways with a sharp knife. Dress the chopped apple and celeriac with the soured cream and lemon juice and mix thoroughly.
Season to taste.
This dish will discolour quickly if left uncovered so either make to order or use promptly.
Dress with the hazelnuts for a bit of crunch.
COURGETTES WITH MINT AND CHILLI
(Serves 6 as a side)
5 tbsp olive oil
700g courgettes, chopped
3 cloves garlic, finely diced
1 chilli, finely chopped
Sea salt
1 handful mint, destalked and chopped
½ lemon, zested
Handful almonds, dry-pan toasted and smashed
Method:
Place a heavy bottomed pan on the hob on a medium heat and add in the oil. Add in the garlic, chilli and courgettes until they take on a little colour and caramelise. Stir around the courgettes so they don’t catch on the bottom of the pan. Remove from heat and cover with the lid.
Add in the chopped mint and zest of the lemon and decorate with almonds. Season with the sea salt. Serve straight away.
