Telephone:

0844 463 8034

Register | Login

Your Basket

0 items - £0.00

Checkout

Home

Products

Firepits Charcoal Range Table Barbecues Gas Range Induction Accessories Outdoor Beanbags Home Range

Electric Heaters Lights and Torches Outdoor Furniture Gadgets Ex-Display Fireplaces Camping Drinks Coolers

Our Company
About us
Newsletter
Recipes
Meat Dishes Fish Dishes Vegetarian Dishes Desserts Amica Hercules Brahama Banika Smoke Marindes Cocktails Various
Service
Product Maintenance & Care Videos Product Tips Types of Fuel Types of Material Grill Lessons Party Themes
Contact us
Contact Us Enquiry
Terms and Conditions

Vegetarian Dishes

Small tomatoes Italian style, zucchini and goat cheese zucchini, spit of Tahoe and mushrooms, …

Fresh pasta salad (4 people)

Ingredients:

- 500 g pasta (for example pasta shells)

- 500 g cherry tomatoes (a mix of yellow and red ones)

- ½ cucumber

- 3 cloves of garlic

- 30 g pit less black olives

- 1 tbs fresh chives

- 5 tbs fresh basil

- 60 ml white wine vinegar

- 100 ml olive oil

- salt and pepper

Preparation:

Cook the pasta in salted water which also has the cloves of garlic in it. Pour off the pasta when it is ‘al dente’, and let it drain. Keep the garlic for the dressing. Chop the small tomatoes, olives, cucumber, chive and basil. Mix them in a bowl in the pasta. Peel the garlic cloves and squash them. Blend the garlic with vinegar, oil, pepper and salt and sprinkle this dressing over the salad.

Grilled vegetables with garlic mayonaise

Ingredients:

For the mayonnaise:

- 2 egg yolks

- 2.5 dl olive oil

- pepper

- lemon juice

- 4 cloves pressed garlic.

For the vegetables:

- 4 red peppers

- 4 tomatoes

- 4 eggplants

- 4 onions

- minced parsley

- 1 clove finely minced garlic

- 5 tbs olive oil, pepper

Preparation:

The mayonnaise:

Beat the egg yolks and chive in a bowl. Add drop wise (at the end this can be done faster) the oil to the mayonnaise. Adjust the taste with pepper and lemon juice.

The vegetables:

Grill the unpeeled vegetables on all sides until the vegetables are black. Take the vegetables off the grill and put them on a wet dishcloth to cool off. Peel the black part off the vegetables and cut them into cubes. Mix the vegetables with olive oil, pepper, chive and chopped parsley. Serve with a jar of chive mayonnaise.

Tahoe and mushrooms skewer (4 people)

Ingredients:

- 1 block Tahoe

- 30 ml soy sauce

- 60 ml dry sherry

- 30 ml olive oil

- ½ tsp ginger powder

- ½ tsp garlic powder

- ½ tsp chili powder

- 100 g mushrooms

- 1 red onion

- 1 red pepper

- 4 stems rosemary

Preparation:

Mix the soy sauce, olive oil, ginger, garlic and chilli powder in it, and cut the Tahoe into cubes. Lay the Tahoe for about 1 to 2 hours in a marinade and turn it so now and then. In the meanwhile clean the mushrooms. Peel the onion and cut it into 8 pieces, cut the pepper into 20 pieces. Cut the rosemary twigs into pieces. Alternate cubes of Tahoe, pepper, onion and mushrooms on 4 skewers. Stitch the twigs of rosemary in between them. Spread the remainder of the marinade on the skewers. Lay them on a hot barbecue for about 10 minutes, while continuously tuning them.

Tomatoes Italian style (4 people)

Ingredients:

- 4 ripe tomatoes

- 50 g peanuts

- 100 g pesto (red or green)

- 50 g freshly grated parmesan cheese

Preparation:

Cut the tomatoes horizontally in halves. Roast the peanuts in an anti-stick pan until they are golden brown. Chop the peanuts and subsequently grate the parmesan cheese. Take the halved tomato and stack successively a tsp of ground peanuts, a tsp of pesto and a little parmesan cheese on it. Wrap each tomato in a piece of aluminium foil and put them on the barbecue until the cheese is melted.

Mushrooms filled with spice cheese (4 people)

Ingredients:

- 4 big mushrooms

- 100 g spiced cheese

Preparation:

Clean the mushrooms and carefully take the stem off. Fill the mushrooms with spiced cheese. Take 4 aluminium sheets and put the mushrooms in one at the time. Close the foil by folding it. Lay the packages on the barbecue, for about fifteen minutes.

Courgette and goat cheese wrap (4 people)

Ingredients:

- 4 wrap tortillas

- 200 g goat cheese, in thin slices

- ½ zucchini, in thin slices

- 1 red onion, thin rings

- 15 g fresh minced coriander

- 4 tbs olive oil with garlic and chili powder

Preparation:

Lay the tortillas open and arrange the goat cheese, courgettes and onion rings on the lower half. Sprinkle coriander over them and fold the tortilla. Spread the outside of the tortilla with some oil and lay the wraps on a grill bowl on the barbecue, for about 5 minutes. Let them roast until they are crusty brown and turn them over halfway through. This wrap tastes good with guacamole or hot salsa.

Spicy goat cheese packages (4 people)

Ingredients:

- 8 big grape leaves

- 4 small goat cheeses of 75 / 100 g each

- 75 ml olive oil

- 2 finely chopped red chili peppers (without seeds)

- 2 tsp minced oregano

- 3 tsp minced basil

- 1 pressed garlic clove

- 8 laurel leaves

- pepper and salt

Preparation:

Let the salted water cook in a big pan and add grape leaves. Let it cook for about 4 minutes. Then rinse the leaves with cold water and let them drain. Cut the small goat cheeses lengthwise in half. Mix 60 ml olive oil with oregano, basil, garlic, salt and pepper. In the middle of each grape leaf, put a laurel leaf and pour some marinade over it. Put a little goat cheese on it and then pour some marinade over it. Close the grape leaves by folding them and pin them with a wooden pin. Put the goat cheese wraps in the freezer to marinade for about an hour. Spread the outside of the grape leaves with the olive oil and grill the wraps on each side on the barbecue, for about 3 minutes.

Grilled eggplant rolls with feta and sun-dried tomatoes (serves 4)

Ingredients:

- 2 eggplants

- grated zest of 1 lemon

- 2 garlic cloves, minced

- 200 g feta

- 50 g sun-dried tomatoes, cut into strips

- olive oil

- freshly ground pepper

Preparation:

Cut the eggplants lengthwise into thin slices. Grill them on the barbecue for a few minutes. Mix the olive oil with the lemon zest, garlic and pepper, and marinate the grilled eggplant in the mixture for two hours. Cut the feta into fingers of the same width as the eggplant slices. Roll up each slice, placing a piece of feta and a few pieces of sun-dried tomato in the middle.

Can be served cold, but you can also slightly warm the rolls on the barbecue before serving.

Corn on the cob with hot butter (serves 4)

Ingredients:

- 4 corn cobs

- 200 g farm butter, at room temperature

- 2 chili peppers, minced

- juice of 1 lemon

- 3 tbsp freshly chopped parsley

- salt and freshly ground pepper

Preparation:

Mix the farm butter, chili peppers, lemon juice and parsley. Season with salt and pepper. Brush cobs with butter mixture and grill on barbecue.

Grilled baby artichoke with nut dressing (serves 4)

Ingredients:

- 4 baby artichokes

- 3 tbsp walnut oil

- 1 tbsp white wine vinegar

-1 tbsp honey

- 1 tbsp chopped walnuts

- 1 tsp truffle oil

- 1 tsp mustard

- salt and pepper

Preparation:

Blanch the artichokes in boiling water for 5 minutes and thread onto skewers. Mix all other ingredients for the dressing. Grill the artichokes and serve with the dressing.

Skewer of new potatoes and eggplant (serves 4)

Ingredients:

- 1 eggplant

- 16 unpeeled new potatoes

- 100 g dried tomatoes in oil

- 2 tbsp finely chopped basil

- 16 cherry tomatoes

- pepper

- olive oil

Preparation:

Cut eggplant lengthwise into thin slices, halve and sprinkle with salt. Place eggplant in the refrigerator for 30 minutes. Cook the new potatoes until they are almost done. Puree the dried tomatoes with the oil and basil in a food processor. Season with pepper. Pat the eggplant slices dry and top with the tomato mixture. Firmly roll up each slice. Thread new potatoes, eggplant rolls and cherry tomatoes in alternating order onto skewers. Brush skewers with olive oil. Grill on barbecue.

Corn on the cob with chilli butter (serves 4)

Ingredients:

- 4 cobs of corn

- 100 g farmstead butter

- 1.5 red chillies, deseeded and finely chopped

- juice of 1 lime

- 500 ml vegetable broth (2 x 250 ml)

- 1 tsp chillie flakes

- 2 tbsp chopped parsley

Preparation:

Combine farmstead butter with chillies and lime juice, and brush onto the cobs. Pour the vegetable broth into the saucers, together with the chillie flakes and the chopped parsley. Grill the cobs on the barbecue.

Stuffed tomatoes (serves 4)

Ingredients:

- 4 ripe tomatoes, halved horizontally, seeds removed from top half

- 2 garlic cloves, minced

- 2 tsp freshly ground pepper

- 2 tsp oregano, minced

- 1 tsp rosemary, minced

- 4 tbsp olive oil

- 500 ml red wine (2 x 250 ml)

- 1 tbsp basil, shredded

- ½ onion, shredded

- 1 laurel leaf

Preparation:

Mix the garlic, oregano, rosemary, pepper and olive oil, and stuff the tomatoes with this mixture. Fill the saucers with the red wine, basil, onion and laurel. Grill the tomatoes on the barbecue until tender.

Grilled eggplant (serves 4)

Ingredients:

- 2 eggplants, cut into thick slices

- 6 tbsp olive oil

- freshly ground pepper

- 500 ml sherry vinegar (2 x 250 ml)

- 1 shallot, cut into rings

- 1 garlic clove, finely chopped

- 5 sprigs of thyme

Preparation:

Sprinkle the eggplant slices with salt and let them rest for half an hour. Brush with the olive oil and sprinkle with pepper. Fill the saucers with the sherry vinegar, shallot, garlic and thyme, and grill the eggplants on the barbecue until they are cooked.

Newsletter: